| Braised beef noodle dumplings were developed with yak beef as main raw materials according to policy-oriented of supply-side structural reform and the delicious food needs.The new format of braised beef noodle would be formed by its inheritance of outstanding Sichuan cuisine skills.1.Various indexes of beef were determined by texture analyzer and gas chromatography-mass spectrometry,and the flavoring effect of beef by frying was analyzed and evaluated.The beef frying temperature of 130 ?-160 ? were determined by the pre-frying experiment and the sensory evaluation and moisture content,which was easy to add fragrance and avoid burnt.The subsequent experiment was carried out at 160 ? oil temperature.The moisture content,hardness after cooking,chewing force of the best beef were respectively 34.74%,1.22 kg and 585.37 g.The scent contrast test of the fried and non-fried beef was carried out by solid sample micro-extraction GC-MS.The 29 types and 38 types of aroma were detected from the fryed and non-fryed samples.The aldehyde,ketone,alcohol content increased respectively by 3.04%,8.72%,and 11.78% after the frying.Therefore,it was considered that the frying had an important effect on beef flavoring.2.The pretreatment of raw materials and the heat resistance and the amount of additives in the frying process was discussed.The results showed that the pretreatment of rinsing-pre-cooking was determined by the removal of astringency and beef moisture.The treated beef had a moisture content of 53.82% and a dislocation of 40.65%.Through the study of the heat resistance of the auxiliary materials,the temperature curve of the frying was simulated,and the order of placing the double sauce,then placing the double pepper,and finally adding the secret spice was determined.Through the orthogonal experiment optimization experiment,the frying process parameters of 26 minutes of frying,13.00% of double sauce,4.50% of double pepper and 7% of secret spices were determined.3.The bone soup cooking process was explored,through the raw material bone treatment experiment,the tanning process response surface optimization experiment,combined with the total nitrogen dissolution rate,collagen,sensory and other indicators.The results showed that the raw material bone was broken into broken bones,which could improve the extraction rate of nutrients.Through comparison experiments,it was concluded that the raw bones were matched according to the ratio of 3:5:2 according to bovine bone,pork bone and chicken bone.The flavor is better for this product.And measured the protein content of the soup is 12.73mg/ml,the calcium content is 1.13mg/L,the phosphorus content is 2.26 ? g/L;through the response surface optimization combined with the production efficiency requirements,it is concluded: under normal pressure conditions,The liquid-to-liquid ratio was 4:1,the tanning temperature was 97?,and the time was 5h.The total nitrogen dissolution rate of the obtained sample bone soup was as high as 63.86%,and the sensory evaluation was 86.55.4.The optimum cooking parameters were optimized,and the experiment of the effect of the raw material on the aroma of the cooking and the cooking process on the quality of the beef was combined with the determination of the texture of the beef and the preservation of the canned product.The results showed that adding 2.00% yeast extract to the substrate can increase the Maillard reaction during cooking and enhance the flavor;and the complex amino acid is: cysteine 0.10%,glycine 0.05%,methionine 0.05%,The addition of 0.02% of the acid can increase the flavor of the braised pork and increase the mellow taste of the product.The custom-made hazelnut seasoning is cooked under normal pressure conditions at a temperature of 100? for 2.0h-2.5h,measured by a texture analyzer.The hardness of beef is 1.31 kg,which is in line with people's dietary habits.The canned tweezers products are cooked for 35 minutes under high pressure of 121?.The texture of the beef is 1.26 kg and can be preserved for more than 120 days. |
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