A Preliminary Study On The Principle Of The Control Of Cooking Time Of Stir-frying Processing In Chinese Cusine

There is an obvious signal that the culinary industry is moving toward automated engineering because of the emergence and rapid development of new cooking industry models such as cold chain reheating,online take-out,and the traditional culinary industry has maintained a steady growth.The fast-growing culinary industry needs the support of scientific research of culinary.Chinese cooking processing also is a popular and an important food processing.The scientific Chinese cuisine research directly affects the diet health of 1.4 billion Chinese.There is no doubt that the importance of its research is obviously greater than other food processing in China.For now,the research of Chinese cooking is still in a relatively weak state,compared to other food processing,especially to frying and sterilization processing.From the perspective of enriching the research field of food processing,research on Chinese cooking should also be carried out.Huohou,a unique expression of Chinese,means the control of cooking time,which is the most important for Chinese cooking process.And the control of Huohou technique is also the most difficult for mastering the whole cooking process.The research of huohou is a kind of optimization of cooking quality.The proposed maturation value theory is the core of the principles of Chinese cooking science including the dynamics of cooking quality change used to explain the quality change in the cooking process,the heat and mass transferred law of the cooking process based on the mathematical physics equation.The last,the theory of cooking optimization,which is most important part in whole theory.Cooking optimization is the priority over priorities to the scientific research of Chinese cuisine.The cooking technology represented by stir-frying has the typical characteristics of short time and unsteady state.Therefore,only when the accurate cooking heat/mass transfer model and the dynamic model for representing quality changed to exist stably can the research on cooking optimization was universal.In the bibliographies of culinary,the existence of maturity value principle is preliminarily proved.And the Garlic Tess,the representative vegetable of Chinese cooking,was selected as the raw material to obtain the optimal oil cooking temperature which proved the existence of optimization space and cooking optimization theory.However,it is difficult to support the existence of the theory of maturity value only through the optimization research of oil temperature of Garlic Tess.The main reason is that the cooking process of vegetables is difficult to represent the intense Chinese cooking processing,which is manifested in the large z value of quality factors of quality maturity and quality degradation.Only through the verification of the most complex and intense cooking process,the existence of the optimized space and the existence of the heat is proved,and finally the rationality of the cooking maturity principle is proved.The development of automatic cooking has been largely limited by the lack of a fire control principle.How to parameterize the heat control reasonably and make it an objective and controllable operating parameter is the key problem to be solved.On the basis of the core scientific principles of cooking,it is necessary to carry out reasonable research on the principle of cooking,reveal the scientific connotation of cooking temperature control,provide theoretical basis and key parameters for cooking automation,and promote the development of culinary industry.The average volume retention rate of B₁ vitamins as the objective function,the mature value of pig tenderloin which is equal to 0.5 min as the limit function,the oil temperature?80-160??and the thickness?3-5 mm?of the pork tenderloin as decision variables,traversing method as optimization search method was chose,with experiment verification.The best heating oil temperature of tenderloin with different thickness was obtained by simulation and experiment.The best cooking oil temperature for the thickness of 3 mm of the pork tenderloin is in 120?under this objective function,simulated and measured vitamin B₁ retention was 73.43%and 80.89%respectively;Vitamin retention for 4 or 5 mm of the thickness of the best cooking oil temperature is140?,simulated and measured vitamin B₁ retention was 79.43%and 80.89%respectively,89.52%and 81.28%.The results showed that when the final maturity value of pork tenderloin was the end of cooking,the loss of vitamin B₁ content was small,reflecting the importance of fire control.The stir-frying process of pork tenderloin oil was far more intense and representative than that of vegetables.Therefore,it proved the optimal space of stir-fry oil temperature of pork tenderloin,and fully confirms the existence of maturity value theory.Based on the differential principle,the rate of maturation,the rate of overheating,and the optimized rate of variation;Combined with the cooking literature has been proposed in the matured time,used to characterize the difficulty of heat control.The quantitative index of heat was put forward to analyzing and comparing the influence of different cooking methods and operation on heat.The experimental results showed that,at the same maturity?the same maturity value?,the matured time and the value of dM/dt of the stir-frying process are the smallest,which is meaning for the most difficult to control,comparing to the boiling process and the steaming process.Pork tenderloin the thinner thickness,shorter heating time,mature and change,the more intense,the greater the rate of mature,which resulted in increased difficulty of temperature control,especially the thickness of 2 mm tenderloin meats,under the condition of the oil temperature 140?heating rate of mature oil temperature higher than 160?heating thickness of 4 mm tenderloin rate of mature,showed that when the size of the ingredients to a very thin influence degree of temperature control was greater than the oil temperature.And different thickness of the pork tenderloin in the same heating oil temperature condition?140??,never cooked to cooked heating time is less than the 4s,thickness from 2 to 4 mm meat slice from mature to overheated the heating time of not more than 1 s,manual control of the time difference is quite difficult.Combined with the calculation results of the over-heated value,too short and too long cooking heating time will lead to the deterioration of cooking quality,which is one of the main reasons for the difficulty in controlling the heat in cooking.The results proved the universality and practicability of the control of huohou index.