Abstract: The effects of four factors, such as microwave power, microwave drying time, oven temperature and oven baking time, on the quality of meat emulsion were studied. Four-factor and three-level orthogonal tests were carried out on a single factor basis to obtain microwave drying equipment. The optimum conditions for making pork chop were: microwave power of 400 W, microwave drying time of 12 min, oven temperature of 200 °C, and baking time of 2 min. The meat meal samples prepared by the process were uniform in color and rich in flavor. Has a good product quality.
Key words: pork microwave drying; processing technology
Pork chop is a traditional dish in China. Pork chop is popular among consumers because of its beautiful appearance, unique flavor, delicate taste, rich nutrition, and easy to carry and eat. Pork chop is rich in various nutrients required by the human body. It has high nutritional value, rich protein, and low fat content, which helps the body to digest and absorb.
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