資料載入中.....
|
請使用永久網址來引用或連結此文件:
http://163.15.40.127/ir/handle/987654321/956
|
| 題名: | 不同鹽度的紅燒湯汁對紅燒豬肉麵入味之影響
Effect of Different Saltiness of Stew Gravy on the Flavoring of Pork Stew Noodles |
| 作者: | 盧更煌
Lu, G.H.
許雅均
廖怡萍
夏良宙
(東方技術學院食品科技系) |
| 貢獻者: | 東方技術學院食品科技系 |
| 關鍵詞: | 紅燒
豬肉
鹽度
Stew
Pork
Saltiness |
| 日期: | 2007-12 |
| 上傳時間: | 2010-11-12 14:36:08 (UTC+8) |
| 摘要: | The objective of the study was to understand the effect of different saltiness of stew gravy on the flavoring of pork stew noodles, the trial was divided into 5 treatments with 6 replicates each. 3% saltiness as Treatment 1, 3.5% saltiness as Treatment 2, 4% saltiness as Treatment 3, 4.5% saltiness as Treatment 4 and 5% saltiness as Treatment 5. The pork used for the study was the fore leg of 110-120 kg pigs from the commercial abattoir. The pork was cut into cubes where length x width x height = 4 x 4 x 4 cm, about 28-32 g, the weight of meat cube was recorded, the penetration force was measured. The pork was identified and placed into 2% salt water to conduct vacuum retort curing, the weight of meat and penetration force were determined after curing. Cured meat cubes were then placed into 180ºC oil and deep fried for 5 seconds, and then the weight and penetration force of the meat were determined. Lastly, the pork was put into the stew gravy with different saltiness to braise. After simmered with covering for 90 minutes, the meat were then weighed and measured the penetration force, water holding capacity and saltiness. Nine trained panelists were involved to conduct sensory evaluation on stewed pork, ranged from 20-30 years old Data for each treatment were collected and analyzed. The results indicated that the biggest meat production loss from different saltiness was 3% saltiness treatment group, 5% saltiness treatment group had the highest water holding capacity and salt content. However, 4.5% treatment group had the least weight loss after braised, 4% saltiness treatment group had the best taste from the test panel. For overall, 4% saltiness treatment group was the best.
本試驗目的在於瞭解不同鹽度的紅燒湯汁對紅燒豬肉入味之影響，實驗分成五個處理，為六重複。處理一為鹽度3%；處理二為鹽度3.5%；處理三為鹽度4%，處理四為鹽度4.5%，處理五為鹽度5%。實驗材料是採用商業屠宰場豬隻體重110~120 kg，24小時以內屠宰的溫體猪前腿肉。實驗方法為將豬肉分切成固定大小約長×寬×高＝4 × 4 × 4公分，重量約28~32克的方型豬肉塊，並記錄其重量和測定穿透力。將豬肉塊標記並放置到2%鹽水中進行真空滾打醃漬，醃漬後秤其醃後重及測定穿透力。將醃漬好的豬肉塊放進180℃定溫油鍋中油炸5秒，並測定穿透力及秤重。最後把經油炸的豬肉塊放入至不同鹽度的紅燒湯汁裡進行紅燒，以小火加蓋烹煮90分鐘後，測定其重量、穿透力、保水性及鹽度。實驗並進行紅燒豬肉麵的官能品評，九位接受過訓練的品評人員年齡約20~30歲，為九重複。品評後進行資料整理。試驗結果顯示不同鹽度對肉重量損失最大是鹽度3%處理組，保水性和鹽份含量最高都是在鹽度5%處理組，然而紅燒後失重最少的是鹽4.5%處理組，而品評試驗中肉口感最佳為鹽度4%處理組，整體感最佳也為鹽度4%處理組。 |
| 關聯: | 中國畜牧學會會誌, 第36卷, 頁116。 |
| 顯示於類別: | [餐飲管理系] 期刊論文
|
在TFIR中所有的資料項目都受到原著作權保護.
|
