Study On Beef Microwave Dishes Quality Control Technique

Beef is one of the most country favorite food include Chinese people,it also one of the consumergoods is second only to pork.Beef is rich in good protein source,vitamin and iron,and it low in fat,themeat is tender,rich in aroma,variety of recipes,enjoy "favourite son of meat"highreputation.Microwave cooking is a modern safe,fast,conveninet energy–saving cooking methods,homemicrowave cooking compared with traditional cooking has many merits,such as it can achieve uniformheating,rapid and easy to control,ensure the cleanliness of the kitchen,small footprint,the lighweighteasy to use.Beef microwave dishes's safe and quality is not noly closely related to beef quality,but alsoby the slice cutting,microwave heating and spices processing methods and other factors.Beef microwavedishes in China research and development is a little late start,how to implement its standardizedprodution is deep processing of beef cattle slaughtered important scientific and technologicalproblems.This research is based on five different split parts of beef,such as Haoyue outsidefillet,triangle meat,eye meat,miron and shoulder meat,green peppers,onins,ginger and garlic for theingredients,salt,chicken essence,sugar,salad oil for spice.Researched the different split parts of the beefvarieties,specifications of sliced beef,specifications of shredded green pepper,the fire and time ofmicrowave heating and salt,chicken essence,sugar and other spices influence on beef microwave dishesquality,beef and green peppers in microwave cooking and flavor control good selected research thatthrough the determination of texture,sensory evaluation,determination of nutrients,microbialdetection,single factor experiments and orthogonal variance test,main experiments and conclusions,asfollows:1.Researched on external fillet,triangle meat,eye meat,miron and shoulder meat five different splitparts of beef varieties texture value determination and sensoy evaluation,draw a conlusion that thecondions of microwave power in the high fire power (P-100%),time between5.5min-6min,is moreembodied the quality of beef.Secondly,researched on different spilt parts of beef quality,conluded thatexternal fillet and triangle meat through microwave cooking sliced uniform and texture more better.Inaddition,researched on different split parts of the beef variety of nutrients saved,concluded thatconditions of microwave power in the high fire powder(P-100%),preserving rate vitamin A in dishes ishigher than thiamine.2.Researched on green peppers sensory evaluation of microwave power in the high firepower(P-100%),high fire power (P-80%)and different time conditions,concluded that green pepperquality is better and it can effectively prevent the green peppers browning.Secondly,researched onmicrowave heating of different shredded beef width (1mm,1.5mm,2mm,2.5mm,3mm),shredded greenpepper width(1mm,1.5mm,2mm,2.5mm,3mm),the heating time(4min,4.5min,5min,5.5min,6min),theating fire(P-100%,P-80%,P-50%,P-30%,P-10%);spice technique concluded salt (1g,2g,3g,4g,5g),chicken essence(1g,2g,3g,4g,5g),sugar(1g,2g,3g,4g,5g),employing single factor experiments andorthogonal variance test draw a conclusion that technical parameter:sliced beef width is2.5mm, shredded green pepper width is2mm,heating time is6min,heating power is high fire power(P-100%);spice technical parameters are:salt4g,chicken essence5g,sugar4g.Finally,cooked dishesthrough microbiological testing,results in line with national standards.