Optimization Research And Production Process Design Heilongjiang Crisp Fried Pork

Slide meat section is a traditional famous dish of heilongjiang cuisine,with crisp outside,tender inside,delicious characteristics.Based on the selection of raw materials and the proportion of the sauce,the optimum technological formula of the slipper was developed and the technological design was carried out.This article through to choose when making sneak meat section of starch paste made contrast research,selected the potato starch,corn starch and sweet potato starch and pea starch were studied,four respectively using the quality and structure analysis,the shear stress,the sensory evaluation factors such as comprehensive consideration,sensory evaluation scores the highest potato starch is eventually chosen as slip meat production period of the best materials.The sensory evaluation score was 84.90,and the shear force was 14.27n.Another important factor is the selection of meat in the production of meat slipper.In the selection of meat,a comprehensive consideration is made and representative parts of pig parts are selected.In the experiment,four kinds of meat were selected:pork tenderloin,pork plum,pork belly and lean pork.These four kinds of meat were considered by qualitative and structural analysis,shear force and sensory evaluation.In terms of shear force,although 11.52n of pork belly was the most tender of the selected meat,the meat of pork belly contained relatively high fat and greasy taste,so the sensory evaluation score was not high.The shear force of pork tenderloin and pork plum was 14.02n and 13.82n respectively,and the shear force of refined meat was relatively high,reaching 18.29n.Through comprehensive comparative analysis and combined with sensory evaluation scores,it was finally determined that tenderloin with high meat yield was the best meat.In the frying process,the selection of oil products also has a certain impact on the finished products.In the experiment,peanut oil obtained a high sensory score of 86.50 points due to its unique aroma,followed by salad oil at 84.80 points.From the perspective of smell alone,peanut oil has a prominent aroma,and soybean oil has the lowest score.The comprehensive score of salad oil is second only to peanut oil.The optimum frying time and temperature were determined by the influence of the oil temperature on the tenderness of meat.First Fried with 190? to 230? respectively Fried 80s,100s and 120s,140s and 160s,drying has been applied to the determination,detection of the moisture content of meat,supplemented by sensory evaluation,finally detect the ascension of frying temperature and frying time,moisture content of the pork tenderloin in reducing gradually.Second Fried with 200? to 240? respectively Fried 75s,85s and 95s,105s and 115s,the same drying has been applied to the determination and sensory evaluation and testing analysis of the moisture content of meat,final test under the oil temperature of 200?,210?,water content change into slope type.220? to 240? under the oil temperature of water retention of meat into uniform declined dramatically.Sensory evaluation and orthogonal experiment were used to study the addition of water,soy sauce,starch and salt.The highest sensory scores were 40g purified water,16g soy sauce,2g salt,5g starch,1g monosodium glutamate and 1g chicken powder.At the end of the standardized production slipped meat section is orthogonal experiment done by the sensory evaluation,quantitative process,frying temperature of 220? for the first time in determines the frying time of 120s,the second frying temperature is 230? Fried,on the basis of time of 95s of the dosage of the pork meat,the amount of starch,the dosage of the sauce made of three factors three levels orthogonal experiment,the quantitative eventually combined with sensory evaluation,fuzzy evaluation,calculation comprehensive membership degree,finally it is concluded that starch usage is 130g,200g pork meat,sauce,65g,sneak meat produced by Duan Chengpin sensory score up to 98.91 points.Finally,the material calculation of processing production,determine the technical parameters of the main equipment.The design of various equipment selection and comparison,determine the best slip meat segment production process.On this basis,material calculation,process design,equipment selection and processing and production design can be carried out.According to the needs of the production enterprise,AutoCAD can be used to draw the equipment diagram of the processing production line.