Study On Optimization Of Food Production Process And Quality Maintenance Of Instant Food "Buddha Jumping Wall"

The Buddha Jumping Wall is a famous traditional dish in China.It originates from Fujian and belongs to the cuisine of leeks.Today,it has a history of hundreds of years.The traditional cooking method of the famous vegetable tumbler is very skill-oriented and the manufacturing process is very complicated.Both the early tanning and the overall tanning of the soup require a lot of time,and the quantity and quality of the final product are poor.This study is mainly divided into three parts,namely,the best process determination of product stocks,the determination of the best process for product sterilization,and the maintenance of product quality by adding antioxidants during accelerated storage to provide a theoretical basis for the industrialization of Buddha Jumping Wall.This article is according to the methods in the relevant literature,with 34.2% of the pig bone,17.1% of the chicken frame,8.5% duck meat,3.5% chicken feet,10.2% of trotters,3.5% of pig skin,8.5% of hog meat,burdock meat 8.5%,Jinhua ham slice 0.6%,scallops 1.1%,rice wine 3.5%,longan 0.3%,orange peel 0.1%,white pepper 0.2%,cinnamon 0.2% as raw materials and proportion,some raw materials swill treatment,liquid to material ratio 3 : 1,brewed soup.The sensory evaluation was used as the main criterion,combined with physicochemical analysis and flavor material determination,to determine the best time for the control of Buddha Jumping wall soup is 10 h.Secondly,the products of Buddha Jumping Wall were produced by means of sterilization,replacing the cooking methods used in the past.Under the condition of ensuring commercial asepsis,the sensory scores,texture characteristics,physical and chemical analysis,and analysis of product flavors were mainly performed on the main ingredient abalones in the product,and the best sterilization conditions for cans of Buddha skimmer wall were determined as temperature-change sterilization.The temperature increase program is 105°C-115°C-120°C-125°C,each stage lasts for 2.5 minutes.Through the above process,the products of Buddha Jumping Wall were produced.At the same time,BHT and natural bamboo antioxidants were added during the production process.The final products were placed in a 37°C constant temperature oven to perform accelerated storage in 5 stages(0,7,14,21,28d).Sensory evaluation was used as the main criterion,combined with physical and chemical analysis and analysis of flavors during storage to determine the quality change rules during the storage of Buddha Jumping Wall products.It was proved that adding antioxidants can slow down the decline in the quality of Buddha Jumping Wall and detect natural antioxidants.