作 者：
戴志平;林向阳;欧如蓉;刘凯;郑其真;贺江航
单 位：
福州大学生物科学与工程学院;福建佰翔天厨食品有限公司
摘 要：
为使佛跳墙产品具有稳定的品质和较好的贮藏性能以便于工业化生产,对其加工工艺进行改进,采用罐头加工工艺取代原有的经验式烹饪做法,并对主料加工采用条件可控的预处理方法。以佛跳墙主料之一的鲍鱼为实验对象,分别研究不同水发时间、水发温度及预煮时间对其质构和感官的影响。以感官得分为主要实验指标,在单因素试验基础上,根据Box-Behnken试验设计原理,采用响应面法优化主料加工工艺,结果表明,鲍鱼的最优工艺组合为水发时间12.48 h、水发温度44.50℃、预煮时间16.1 min,此时具有最高的感官得分,经验证实验表明理论与实际基本相符。结合主料的质构分析,当主料质构指标分别在一定的范围时,具有较好的感官品质,可用于监控产品生产质量。
译 名：
optimization of Pretreatment conditions of Abalone as a Major Ingredient in the chinese Dish “ Fo tiao Qiang”
作 者：
DAI Zhi-ping;LIn Xiang-yang;oU ru-rong;LIU Kai;ZHenG Qi-zhen;He Jiang-hang;school of Biological science and engineering,Fuzhou University;Fujian Fliport Catering Co. Ltd.;
关键词：
Fo Tiao Qiang;;abalone;;processing;;sensory evaluation;;texture
摘 要：
In order to ensure the stable quality and good storability of the chinese dish "Fo tiao Qiang" for industrial production,the processing technology was improved by using canned processing technology instead of the traditional manual cooking method and pretreatment of major ingredients under controllable conditions. the effects of water soaking time and temperature as well as precooking time on texture and sensory characteristics of dried abalone as one of the major ingredients of the cuisine were investigated. Hot water soaking at 44.50 ℃ for 12.48 h and a precooking time of 16.1 min were found to be optimal using BoxBehnken experimental design and response surface methodology,resulting in the highest sensory evaluation score. the results of confirmation experiments agreed well with the predicted values. texture characteristics over a desired range and good sensory quality are recommended for the quality control of "Fo tiao Qiang".
