The Diced Chicken With Peanuts Cuisine Optimization Of Parameters

As the diced chicken with peanuts is one of the Chinese traditional dishes, it is warmly welcomed by the eaters at home and abroad. But the researches of the parameters in the gastronomy of this dishes is seldom made in and outside our country. The processings of the diced chicken with peanuts is still be passed down from one person to another, without unitive standard. Therefore, the quality of the dish can’t be guaranteed. The paper bases on the traditional cuisine, using the food organoleptic investigation method, the monothetic factor and orthogonal test to choose the parameters in the important parts of the cooking process of the dish such as the seasoning and sizing, sauce modulation, inside temperature, the heating time and so on. After optimizing these parameters, we can quantify the standards to stabilize the quality of the dish and lay the feasible foundation of standardization. Then the factory extensive manufacturing of the diced chicken with peanuts will be realized and the development of the industry of chicken and peanut will be promoted. The main conclusions of the research are as followed:In the seasoning and sizing part of the dish, first should design the monothetic factor three-level test, then design four-factor three-level orthogonal test to confirm the most suitable formula of the seasoning as followed:1.0g salt,2.4g cooking wine,5.0g soy sauce and14.0g starch. The effects of sensory evaluation is starch> soy sauce> cooking wine>salt.In the part of blending sauce of the dish should first design monothetic factor five-level test and then design a seven-factor three-level orthogonal tes to ensure the most suitable formula of the seasoning aslg salt,1.0g monosodium glutamate,1.5g soy sauce,10g sugar,8g vinegar,25g soup,8g starch. The effects of sensory evaluation is sugar>vinegar>starch> monosodium glutamate>soup>salt>soy sauce.The heat needed in the key part of the diced chicken with peanuts is based on the choice of monothetic factor, designing four-factor three-level orthogonal test to know: the temperature of frying diced chicken is110℃, the temperature of frying chilli and pepper is120℃, the temperature of adding ginger,garlic, shallot and fried diced chicken is160℃, the temperature of adding juice is150℃. The effects of sensory evaluation is the temperature of frying chilli and pepper> the temperature of frying diced chicken> temperature of adding juice> the temperature of adding ginger,garlic, shallot and fried diced chicken.The heating time of the key parts of cooking the dish can be confirmed by designing monothetic factor four-level test and four-factor three-level orthogonal test: the time of frying diced chicken is50", the time of frying chilli and pepper is6", the time of adding ginger,garlic, shallot and fried diced chicken is20", the time of adding juice is10".The effects of sensory evaluation is the time of frying chilli and pepper> the time of adding juice> the time of adding ginger,garlic, shallot and fried diced chicken> the time of frying diced chicken.