Correlation Between Paste Composition And Dish Quality In The Development Of Crispy Meat Dishes

In order to standardize and industrialize the traditional Chinese dishes,based on the research contents of the standardization of domestic and foreign dishes,the hanging paste dishes with different characteristics according to different quality requirements are developed,which lays a theoretical foundation for the research and development of hanging paste dishes in the central kitchen.Taking crisp meat as the research object,through the research methods of single factor experiment,mixture experiment and response surface optimization experiment,linear regression analysis,correlation analysis,response surface analysis of interaction effect and fuzzy mathematics are used to study the paste formula of crisp meat and the production process of crisp meat dishes,so as to determine the best process conditions of crisp meat dishes.At the same time,the best process conditions of crisp meat dishes are determined in egg white paste and whole egg respectively On the basis of the best paste formula,a statistical model of sensory quality of stewed crisp meat was established according to response surface method,which can be used to control the processing technology of stewed crisp meat and predict the eating quality of stewed crisp meat.The following conclusions are drawn:(1)Correlation analysis of paste proportion and physical and chemical properties of egg white paste and whole egg pasteThe correlation between the amount of starch,high gluten flour,low gluten flour and the physical and chemical properties of egg white(or whole egg)paste was studied by mixing experiment.In the egg white paste:with the increase of high gluten flour,the viscosity and paste setting rate of the egg white paste increase gradually;increasing the content of high gluten flour or low gluten flour can reduce the water evolution rate of the paste;increasing the content of high gluten flour or reducing the content of the egg white can increase the retrogradation of the egg white paste and make the egg white paste have higher stability.In the whole egg paste:the viscosity and paste rate of the whole egg paste can be improved by increasing the amount of high gluten flour or reducing the amount of whole egg;the water evolution rate can be reduced by increasing the amount of high gluten flour or reducing the amount of whole egg;the coagulability and stability of the whole egg paste can be increased by increasing the amount of high gluten flour or low gluten flour.(2)Correlation analysis between the paste ratio of egg white paste and whole egg paste and the physical and chemical properties of fried crisp meatThe correlation between the amount of starch,high gluten flour,low gluten flour and the physical and chemical properties of deep fried crisp meat was studied by mixing experiment.In the egg white paste:with the increase of the amount of added egg white,the color L*value of fried crisp meat gradually increases;with the increase of the amount of low gluten flour in the egg white paste,the color a*and B*values of fried crisp meat also increase;with the increase of the amount of high gluten flour in the egg white paste,the shear force of fried crisp meat also increases.In the whole egg paste:with the increase of the whole egg liquid content in the whole egg paste,the color L*value of fried crisp meat decreases;with the increase of the low gluten flour content,the a*value of fried crisp meat also increases;increasing the high gluten flour content in the whole egg paste can reduce the water content of fried crisp meat and increase the shear force of fried crisp meat.The optimum ratio of two kinds of pastes was determined by fuzzy mathematics.Egg white paste:the addition of starch,high gluten flour,low gluten flour and egg white were 33.33%,14.29%,0%and 52.38%,respectively.Whole egg paste:starch,high gluten flour,low gluten flour and egg white were added 36.4%,13.6%,0%and 50%respectively.The two kinds of fried crisp meat made according to the above proportion have the best sensory quality.(3)Technology optimization of stewed crisp meatAfter choosing the best formula of egg white paste and whole egg paste respectively,the fried crisp meat was stewed,and the sensory quality statistical model of stewed crisp meat was established by response surface method,and the best processing technology of stewed crisp meat was optimized.Among them,frying temperature(a),frying time(b)and stewing time(c)are independent variables for making stewed crisp meat with egg white paste.Sensory evaluation score of stewed crisp meat with egg white paste is(y).Regression model is obtained:y=87.75-0.031a+0.019b+0.10c-0.11ab+0.050ac-0.100bc-0.76a~2-0.68b~2-0.67c~2.The best process conditions are:frying temperature 169.81℃,frying time 210.4 s,stewing time 181.51 s.The regression model of making stewed crisp meat with whole egg paste was also obtained:y=74.34+0.68a+0.52b-0.87c-0.11ab-0.20ac-0.10bc-2.44a~2-2.29b~2-2.25c~2.The optimum technological conditions were:frying temperature 161.46℃,frying time 182.29 s,stewing time 175.93 s.The egg white paste and the whole egg paste stewed crisp meat made by the above two best processing technologies have the best sensory quality.