Research And Optimization Of The Key Technology Of The Train's Lettuce Dishes

In recent years,the development of railway traffic is very rapid,and the rapid development of the train brings people a convenient travel experience,at the same time,the train should also optimize the rectification in the meals,so that passengers can enjoy the food quality and safety in travel at the same time.In general,the train meal using non vegetables,vegetable dishes due to the limitations of its own,has been less used for train meal,but essential vitamins 90%Vc and 65%VA are from vegetables.In this paper,lettuce is used as the raw material for cooking,after measures of color protection,cooking,cold chain storage and microwave reheating,to explore the changes of sensory quality,nutritional quality and health safety quality of cooked food.Expected to be able to study a good train meal processing,distribution,re heating process,the results are as follows:?1?In the stage of green protection,using CaCl₂ soaking,NaHCO₃ blanching,blanching three different ways,then microwave,oil frying,boiling three kinds of cooking methods to deal with.after treatment,the number of total bacterial count and the number of E.coli group is very small,in the standard range;different green way have significant effects on the chlorophyll content and sensory evaluation,the content of vitamin C?P<0.05?,the effect of nitrite content was not significant?P>0.05?,among them,NaHCO₃ blanching and CaCl₂ soaking showed obvious advantages.?2?In the simulation of the cold chain storage stage,using two different methods selected with three cooking processed and stored at 1?,5?and room temperature for 7 days.The study found that with the extension of storage time,the scores of some indexes of sensory evaluation in the fourth days at room temperature were lower than 4,and there was no edible value.Overall,the change of food quality in 1? storage is small,the quality is better;after storage,the effect of preserving green NaHCO₃ blanching is due to under alkaline conditions is better than CaCl₂ soaking;and overall,in the three cooking methods,most of the indicators of boiled treatment is relatively the best.In addition,as a result of more indicators,using principal component analysis and factor analysis on the comprehensive evaluation of lettuce dishes in 3 days and 7 days,the results show that the most comprehensive evaluation method is NaHCO_3- boiled under 1 ?.So after screening,the final selection is NaHCO₃ blanching combined with boiled storage at 1 ?,as a condition of microwave re heating in the next chapter.?3?In the re heating stage,different microwave re heat time 100s?80s?60s was used for the best process by last chapter screened out.re heat days had significant effects on most indexes?P<0.05?,that the earlier the better food delivered to.And The different time of re heating showed different advantages? In the case of re heat 100 s,the nitrite content was the lowest,the total number of bacteria was the least,while the E.coli group was not detected in the process of re heating.In the case of re heat 80 s,the total score of the sensory organs was the highest,and the chlorophyll content was relatively good under the re heat 80 s.The content of vitamin C,hardness,cohesiveness and chewing ability were better in the case of re heat 60 s,but the temperature was not up to the standard in the case of 60 s.Therefore,manufacturers can according to their own needs to choose re heat time 100 s or 80 s,this paper believes that the content of each index are not more than the standard limit,from the point of view of the cost,re heat 80 s can be more cost savings.