Effect Of Cooking “Huohou” Control And Post Processing On Edible Quality

Chinese cooking food is the main source of nutritional intake for Chinese residents.At present,research on Chinese cooking often ignores the influence of cooking level and post-cooking treatment on the quality of dishes,which leads to inaccurate assessment of daily dietary nutrient intake.This paper takes garlic sprout and pork loin as research objects,and conducts a comprehensive study on the quality changes of its quality during cooking and post-treatment.Contents of the research are as follows:1.The heating of raw materials during cooking can make nutrients easy for the body to digest and absorb,but it also causes loss of some nutrients.The experiment used the mature value to characterize the maturity of the raw materials,and used the heating time of the raw materials as the“Huohou”control index in the cooking process to explore the effect of the heat control on the eating quality of garlic sprout and pork loin.It is concluded that with the increase of maturity value in the cooking process,the vitamin C,water content,shearing force and L*value of garlic sprout gradually decrease,and the cooking loss,a*value and b*value increased;The vitamin B₁,water content and a*value of pork loin showed a decreasing trend,and the cooking loss,b*value,W value and shearing force increased.The rate of change of the quality factor is fast and slow,and the change in the vicinity of the maturity value is more severe.After the ripening,the quality of the heating will be deteriorated to some extent.The change rule of each quality factor is summarized,and the quality retention rate has a good linear relationship with lg?M?.The empirical formula can be used to predict the quality change of the cooking process.2.In daily life,dishes are often placed for a certain period of time after cooking,and the garlic sprout and pork loin trays cooked to the end of the center are placed in a constant temperature environment at 25°C to simulate the storage of the cooked dishes.The results showed that with the increase of storage time,the quality of garlic sprout and pork loin was further deteriorated,such as decreased vitamin and water content and increased cooking loss.For example,the vitamin secondary loss rate exceeded the loss rate at about 0.5 h.Therefore,the secondary loss caused by the dishes placement process should not be neglected.After cooking,the dishes should be eaten as soon as possible or choose the appropriate storage method and shorten the storage time.Fresh hot food can greatly reduce the quality deterioration of the dishes.3.The maturity of cooking was characterized by the maturity value of the central end point.Under the standard of uniform cooking maturity,the quality changes of the garlic sprout and pork loin were stored within 2 h,4°C cold distribution within 2 d and during reheating.The results showed that the quality of the dishes in the process of distribution,storage and reheating was relatively high,and the secondary loss rate of 2h of heat preservation was 2 to 3 times of the loss rate.It is recommended that the hot delivery time of dishes with garlic sprout or pork loin as the main raw material is less than 0.5 h;compared with the hot chain distribution,the cold chain distribution storage is more conducive to the maintenance of the overall quality of the dishes.4.Simulating the frying process of pork loin at different oil temperatures,measuring the change of fat and moisture content with time and conducting mass transfer kinetic analysis.It is concluded that the oil temperature and heat treatment time are the main factors affecting the fat content of the fried dishes.As long as the heat is strictly controlled during cooking,the raw materials in the cooking process will have little fat and will not cause harm to the human body;At the same time,the predicted results of Fick's second law and first-order kinetic equation have a high degree of fit with the test results,which can be used to describe the process of water diffusion and oil intake during cooking;The oil absorption rate is different under different oil temperature and stirring rate.The pork loin has a low fat content when the oil temperature is 120°C and the stirring rate is 0.18 m/s.When cooking,the proper cooking method should be selected according to the characteristics of the raw materials and the needs of the dishes.In summary,the effects of operating parameters such as heat control and post-treatment on food in the cooking process are studied.It can provide scientific reference standards and basis for correctly estimating the nutrient content actually consumed in the daily diet of Chinese residents and selecting appropriate distribution conditions.At the same time,it is helpful to explore the internal principles of the quality change of Chinese cuisine,provide a theoretical basis for the development of Chinese cooking automation,and facilitate the external promotion and promotion of Chinese cooking,which has far-reaching significance for the development of Chinese cooking industry.