Screening And Processing Of Thickening Sauce For Braised Sea Cucumber

With the rapid development of today's society,food-based dishes are increasingly favored by the public.Braised sea cucumber is popular among consumers as a traditional dish,but as a traditional dish,there are many factors influencing it.The key to the development of braised sea cucumber as a food-based dish is the development of braised soup.The braised soup of traditional dishes generally has poor freeze-thaw stability and easy aging.It is not suitable for long-term frozen transportation and storage.Therefore,based on the traditional braised sea cucumber dishes,this study aimed to study the braised soup package process and thickener for braised sea cucumber products,so that the braised sea cucumber dishes can meet the needs of product processing and refrigeration transportation,and realize the foodization of traditional dishes.In this study,the consistency of braised broth prepared by traditional methods was used as standard.Ten commonly used modified starches were screened.The five modified starches and the added amounts were 3% potato acetate starch and 4% cassava acetate starch.4% hydroxypropyl tapioca starch,4.5% tapioca hydroxypropyl distarch phosphate b,5% corn acetate starch.The changes of consistency,transparency,appearance,water-discharging rate and aging rate of the five modified starches and common tapioca starch before and after freeze-thaw were investigated.The changes of starch microstructure before and after freeze-thaw were observed by scanning electron microscopy.The modified starch with good stability was used as a thickener for braised broth.The results showed that the hydroxypropyl tapioca starch had the best freeze-thaw stability but lower sensory score,and the freeze-thaw stability of cassava hydroxypropyl distarch phosphate starch was better.Good and sensory score is higher,comprehensive comparison of cassava hydroxypropyl distarch phosphate b starch as a thickener for braised soup.In order to further improve the freeze-thaw stability of the soup,xanthan gum is compounded with tapioca hydroxypropyl distarch phosphate b starch.The optimum addition amount of the compound system was determined by orthogonal experiment to be 2% cassava hydroxypropyl distarch phosphate b starch and 0.2% xanthan gum.The consistency,clarity,water-splitting rate,retrogradation rate and microstructure change of single starch and compound system before and after freeze-thaw were determined.It was found that the freeze-thaw stability of the compound system was significantly better than that of single starch system.The amount of seasoning added will also affect the freeze-thaw stability of the braised soup.The optimum addition amount of the main seasoning of braised broth was determined by orthogonal experiment: 5% rock sugar,1% salt and 3% soy sauce.By measuring the changes of static rheology,dynamic rheology,water-discharging rate,and retrogradation rate,the effect of seasoning on the stability of the soup was investigated.It was found that the addition of 5% rock sugar and 1% salt would increase the braised soup.Rheological stability and freeze-thaw stability.The above results indicate that tapioca hydroxypropyl distarch phosphate b starch is more suitable as a thickener for braised soup than other nine modified starches;a compound system composed of xanthan gum and cassava hydroxypropyl distarch phosphate starch It has better freeze-thaw stability,and the addition of 5% rock sugar and 1% salt will also improve the freeze-thaw stability of the soup.