Study On The Industrialized Processing Technology Of Sichuan Hui Guo-rou

As one of the eight major cuisines,Sichuan cuisine occupies an important position in daily catering consumption.Due to the low level of industrialization,the imperfect standardized technical system,the unclear flavor formation mechanism,the texture damage and flavor decay during processing and storage,etc.,the industrialization of Sichuan cuisine has progressed slowly.The Hui Guo-rou was selected as the research object of Sichuan cuisine industrialization in the present article,and the industrial processing route was also designed.Based on comparising the differences of the characteristics of the processed products under different industrial processing routes,the best industrial processing route of Hui Guo-rou was determined,and related equipment was provided.Based on the selection of industrialized processing routes,the effects of pre-cooking and frying on the physicochemical characteristics and sensory quality of Hui Guo-rou were studied.The processing parameters were optimized,as well as the effects of different sterilization conditions on the edible quality and flavor were performed.The feasibility of the industrialization of Sichuan dishes is discussed.The experimental results are as follows:1.Design and equipment matching of industrialized processing route for Hui Guo-rou.First,the industrialized processing route of Hui Guo-rou was designed.By comparing the differences in texture,color,physical and chemical,sensory,and volatile flavor components between the traditional manufacturing method and the industrialized processing way.The results showed that the product processed by route 3(shown in text)had a higher production rate,a lower degree of fat oxidation,and a better sensory quality,which almostly maintained the flavor quality of the cooked meat.Finally,the processing technology flow and the key points of quality control for the industrialized production of Hui Guo-rou were preliminarily determined.Moreover,the supporting and assembly of processing equipment was completed.2.Study on the optimization of pre-cooking process for Hui Guo-rou.Using texture,color,and senses as evaluation indicators,the effect of pre-cooking process on the quality of Hui Guo-rou was measured.Single-factor experiments showed that the thickness of meat strips,pre-cooking time,and the ratio of material to liquid strongly affected the texture and sensory quality of back-cooked meat.Through response surface optimization experiments and model analysis of process parameters,the influence of process parameters on standardized comprehensive scores was ranked as: strip width> pre-cooking time> material-liquid ratio.The optimal process parameters obtained from the optimization experiment were: a width of 6 cm,a pre-cooking time of 25 min,and a ratio of material to liquid of 1: 3.3.Study on the optimization of frying process for Hui Guo-rou.Using texture,color,and sensory as indicators,the effect of frying process on the quality of Hui Guo-rou was measured.The single factor results showed that the frying temperature,the frying time and the thickness of the meat pieces had significant effects on the quality of Hui Guo-rou.According to the response surface optimization test,the influence of process parameters on the standardized comprehensive score was ranked as follows: frying time> meat slice thickness> frying temperature.The best pre-cooking process parameters were: a frying temperature of 159℃,a frying time of 32 s,and a thickness of 3 mm.4.Study on the influence of different sterilization methods on the quality of Hui Guo-rou.The effects of pasteurization,116℃ sterilization and 121℃ sterilization on the quality characteristics of retort meat were studied using texture,physicochemical,color,sensory and flavor as indicators.The results showed that pasteurization could better maintain the texture characteristics,color and sensory quality of Hui Guo-rou.High-temperature sterilization methods significantly reduced the TBARs,inhibited fat oxidation to a certain extent,and prolonged the storage period.116℃ Sterilization could increase the variety and content of flavor substances,which was more conducive to the formation and maintenance of flavor in Hui Guo-rou.Taking all indicators into consideration,the best sterilization technology for Hui Guo-rou is 116℃ for 25 min.