Research On Application Of Spice Oleoresins In Stuffing Of Zibo Meat Cake

Zibo meat cake, as a local special snack, enjoys wide popularity among local people, and its influence has been gradually growing. However, there are also some problems while being continuously accepted. For large-scaled and standardized production, it is necessary to adjust stuffing taste according to specific parameters, while weighting various kinds of spices would greatly reduce production efficiency and waste time and energy. It would make seasoning much more easier and efficient to directly add oil resin.The article mainly uses oil resin extracted, uses orthogonal experiment and sensory evaluation as experimental method and uses response surface experiment to verify its results to reduce experimental error and increase result accuracy. It mainly researches in the following five aspects:(1) Research on meat oil cake dough: obtain the optimal matching ratio of all the elements in factor through orthogonal experiment, and verify by response surface experiment to ensure experimental accuracy. The obtained matching ratio is: add 59% water, 2.2% salt, and 0.5% yeast in plain flour, fermented under 25°C for 35 min.(2) Research on additive amount of single spice oil resin: initially get the additive range of single oil resin by describing analysis experiment, and verify the measured results, finally get the optimal additive range of single oil resin.(3) Research on basic seasoning packet of compound oil resin: taking pork staffing as an example, mix the oil resin according to the measured additive range of single oil resin to pork staffing to obtain the optimal additive amount of compound oil resin: 0.08% white pepper, 0.04% nutmeg, 0.09% cinnamon, 0.20% wild pepper,0.03% clove, 0.03% fennel, 0.03% fructus amomi, 0.03% amomum tsao-ko, 0.03% piperis longi, 0.03% rhizoma kaempferiae, 0.03% katsumadai seed and 0.03% galangal.(4) Research on Zibo meet oil cake seasoning: research on the optimal matching ration of oil cake condiment after compounding: 9% soybean sauce, 0.9% compound oil resin, 7% chopped green onion, 0.6% cooking wine, 0.4% sesame oil, 0.2% aginomoto and 0.2% chicken essence.(5) Research on new product of meat oil cake flavor: research on new flavors of meat oil cake based on the compound oil resin seasoning pack. For spicy flavor, add 0.7% capsicum oil resin, 0.4% wild pepper oil resin, 1.0% Pixian bean sauce; for Maotai flavor, add 5% soybean paste, 4% oyster sauce, and 2.0% soybean sauce. Combine the production technology of meat oil cake with that of western-style pasta to get special meat oil cake: add 65% water, 35% meat staffing, and 10% butter, fermented under 195°C for 25 min.