原料前處理對土豆燒牛肉菜肴品質(zhì)影響及其工藝優(yōu)化

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中圖分類號：TS201.1 文獻(xiàn)標(biāo)志碼：A 文章編號：1000-9973（2025）08-0022-09

DOI：10.3969/j.issn.1000-9973.2025.08.004

引文格式：，等.原料前處理對土豆燒牛肉菜肴品質(zhì)影響及其工藝優(yōu)化[J].中國調(diào)味品，2025，50（8）：22-30. CAI JJ，HUANG Z M， XUMJ，et al.Effectof raw material pretreatment on qualityof braised beef with potato dish and process optimization[J]. China Condiment，2025，50（8） ：22-30.

Abstract： Objective：the cutting method during the dish preparation process has a significant effect on the integrity of the raw material structure and is closely related to the product texture，so it has a significant effect on the overall quality of the dish.In this paper，by exploring the effect of raw material pretreatment on the quality of braised beef with potato，the process formula of the dish is optimized，so as to promote the standardized and industrial production process of prepared dishes. Method： the effects of six single factors，such as beef piece size， potato piece size，beef stewing time，potato stewing time，broad bean paste addition amount and salt addition amount on the texture characteristics，shear force and sensory score of braised beef with potato dish are investigated. On the basis of single factor test，Box-Behnken response surface test is used to optimize the process formula of braised beef with potato dish using sensory score as the index. Result： finally，it is determined that the optimal process formula parameters for braised beef with potato dish are beef piece size of 20mm×20mm×20mm ，potato piece size of 20mm×20mm×20mm ， beef stewing time of 96min ， potato stewing time of 10min ， broad bean paste addition amount of 7% ，and salt addition amount of 0.3% . The sensory score obtained under this process formula is 91.25 points，which is close to the verification test result. At this time，the protein content of beef in the dish is 33.0g/100g ，the fat content is 6.1g/100g ，and the moisture content is 54.2% . Conclusion： the braised beef with potato dish made with this process formula has excellent taste and high quality，indicating that the response surface model established in this test could optimize the production process of braised beef with potato dish well. This study has guiding significance for the standardized and industrial development of prepared braised bef with potato dish. Key words： braised bef with potato； response surface optimization；quality characteristics；prepared dishes

隨著人們飲食結(jié)構(gòu)和生活質(zhì)量的不斷改善，國家先后提出中式菜肴工業(yè)化的戰(zhàn)略并積極推進(jìn)。（剩余12694字）