The Processing Technology Research Of Cheese Filling Beef Patties

With the development of socio-economic,people’s living standards improved,and the pace of life accelerated.People did not want to spend too much time on their lunch and dinner.Under such a circumstance,read to eat food developed well,since it suited people’s needs and demand.Conditioning meat products is a type of healthy and quick food that it can be eaten directly and just need simple cooking steps.With the development of people’s food consumption and demand,quick convenience and healthy food became more and more popular.In this case,conditioning meat products not only satisfied consumer’s diet needs,it also could short people’s mealtime.This type of food not only could help people save many times,also provided a better and healthier consume experience,since more and more modern people live in fast-paced life.In the next few years,conditioning meat products will have a rapid development,at the meantime,they will become the main part of meat marketing in China.Therefore,it is necessary to have further research and study on the processing technology of conditioning meat products.It will enrich the products’ types and satisfy the requirements of meat market development in China.This experiment combined cheese and traditional beef patties together.The beef patties had cheese inside.First of all,we confirmed the fat,carrageenan,glutinous rice flour’s additive amount and mixes time by single factor experiment.Then we measured purge loss,cooking loss,shrink rate,texture and sensory evaluation to make sure the best processing parameter with four factors at three different levels orthogonal test.The last part confirmed cheese types and additive amount with one factor sensory evaluation.The main test results of this experiment are as follows:1.As the fat’s additive amount increased,the purge loss,cooking loss and thawing loss decreased.From sensory evaluation and texture test,we confirmed the 3 group fat’s additive amount.2.In the single factor test,the chopping time increased in the production process,the storage loss,thawing loss and shrinkage rate of the product showed a decreasing trend.We make sure 3 group chopping time was the best from texture test.However,The sensory evaluation showed 2 group chopping time was better than others.3.In the single factor test of the amount of carrageenan added,the purge loss,thawing loss and shrinkage rate of the product decreased with the increase of the adding amount ofcarrageenan.The content of carrageenan was 4 group in terms of comprehensive texture and sensory analysis.4.In the single factor test of the amount of glutinous rice flour added,the purge loss,thawing loss,shrinkage and texture decreased with the glutinous rice flour increased.The optimum amount of glutinous rice flour added was 3 group by the sensory evaluation.5.Considering the purge loss,shrinkage,thawing loss and sensory evaluation of the product with four factors and three levels test.We confirmed the optimum technological parameters by physical indicators: 2 group fat,3group chopping time,5 group carrageenan,4group glutinous rice flour.On the other hand,we have the optimum technological parameters by sensory evaluation: 2 group fat,3 group chopping time,3 group carrageenan,3 group glutinous rice flour.6.The type and amount of cheese were screened by single factor test,the optimal type is cheese 4 and the added amount of 2 group was determined by the comprehensive evaluation of sensory quality.