Technology Research Of Huang's Roast And Seasoning Of Spice Mix The New Formula

Huang's Roast is a traditional cuisine of Zhangqiu,Shandong.It is delicious and appealing and has been very popular.However,its cooking process and taste gradually deviates from customer needs.Therefore,Shandong Hotel makes a collaborative study with Zhangqiu local government.This study focuses on the cooking process and taste of Huang's Roast.The main contents include:1.Selection of oven: There are two oven types,electric oven(fast heating,closed type),Brazilian grilling machine(carbon-fired oven,rotating,open and ventilated type),the open oven is selected mainly through single factor experiment as the best oven.In sensory score,the mean score for Brazilian grilling machine,homemade open oven and electric oven is 4.3,5.15,3.85 respectively,with a standard deviation of 1.3,1.1 and 1.3 respectively,a significant difference is identified between homemade open oven and any of the other two ovens,while there is no different between Brazilian grilling machine and electric oven and the standard deviation of homemade open oven is the smallest,indicating that it has the most stable properties.Therefore,open oven is better than any other type.2.Crust: Through mixture design experiment,the best mixture ratio is white vinegar(56.5),maltose(4%),Cantonese rice wine(24.5%),red vinegar(13%)and Huadiao Wine(2%),and the sensory score for the best mixture is 6.494±0.3.The dehumidification experiment mainly involves the orthogonal test,the optimal proportion is 4-hour dehumidification after 30-minute roasting at 130?,the sensory score is up to 129.Through variance analysis,the degree of effect is ranked as: small-fire roasting temperature >small-fire roasting time > dehumidification time.The texture profile shows that the best elasticity is 0.725.After improving the compression of Huang's Roast,the first peak is the crispiness of 817.038,and the second peak is the hardness of 0.699.This result indicates that the crust of the improved Huang's Roast is crispier than that of the traditional type.3.Selection of pork: In this study,the raw material of pork is selected through single factor test and sensory evaluation.Huang's Roast is often made of three sources of pork,Duroc-Dapulian,Duroc-Landrace-Yorkshire or Yorkshire,the mean value of sensory score for the three pork sources is 6.6,5.6 and 5.3 respectively,of which the sensory score ofDuroc-Dapulian is higher than that of Duroc-Landrace-Yorkshire or Yorkshire.The standard deviation for three samples is 0.75,0.94,0.97 respectively,indicating that the sensory evaluation for Duroc-Landrace-Yorkshire is the most stable,just followed by Duroc-Dapulian,Yorkshire.Because the pork with the highest sensory score and the best stability is the most suitable source for Huang's Roast,Duroc-Dapulian would be the best alternative.4.Seasoning of spice mix: The optimum addition of spice mix is obtained through the orthogonal test,then optimized through the response surface experiment,since Huang's Roast has diverse flavors,the ratio of spice mix(represented by the basic taste)is salt(12.5g),Anise(1.25g),Fennel(0.83g),pepper(1.25g),Cinnamon(0.83g),Clove(0.42g),Fructus amomi(0.42g),Amomum cardamomum(0.4g),Aginomoto(4g).The final sensory score for the optimum ratio obtained through the orthogonal test and the response surface experiment reaches 125.8.5.Soaking method: The best soaking method is selected from patting,wetting,injection and kneading through sensory evaluation experiment,then it is verified with 2-3 tests,among30 reviewers,the number of reviewers who give the correct answer is greater than the critical value 20,the best soaking method is kneading plus wetting.Patting may leave some small holes in piercing the skin and flesh,the color and appearance has a small sensory score(5.2);the sensory score for kneading reaches 6.8,with a significant difference with any other soaking method,which is most suitable for Huang's Roast.6.Roasting process: The best roasting process is obtained through orthogonal test: scald with boiled water,apply water on the skin,then knead and soak the pork for 1 hour,roast it at130? for 30 min,dehumidify it for 4h,finally roast it at 180? for 50 min until it is cooked well.A higher sensory score(130)is obtained If roast it on big fire at 180? for 50 min,then soak it for 60 min.The range for three processes,R,is 11.33,6.67,0.67 respectively,the degree of effect is ranked as: roasting time on big fire>roasting temperature on big fire>soaking time.7.Emotional test: The market acceptance of the product is understood through emotional test.Ten reviewers give their comments and scores,10 choose “I like it” while 0 choose “I don't like it”,and the market acceptance is 100%.