不同煎制条件对牛排中心温度的影响

旨在探讨不同煎制条件对牛排中心温度的影响,而中心温度又影响着牛排的嫩度和风味.通过对一定大小的牛排在不同煎制条件下的中心温度进行测定,并对测定结果进行分析,结果表明,煎制时间和煎制温度对牛排中心温度均有较显著的影响.在煎制时间分剐为120、180、240、300、360s时,建立的中心温度与煎制温度之间的回归方程效果极显著.在煎制温度分别为121.1、148.9、176.7、204.4、232.2℃时,建立的中心温度与煎制时间之间的回归方程效果极显著.并且中心温度与煎制温度、煎制时间两因素之间的回归方程效果也极显著.

Effects of different frying conditions on the beefsteak's central temperature

The experiment aimed to investigate the effects of different fried conditions on the beefsteak's central temperature.And the central temperature has effects on tenderness and flavor of the beefsteak.By determining the central temperature of the beefsteak in a certain size that was fried in different conditions and analyzing the result,it found out that the fried time and the fried temperature have remarkable effects on the beefsteak's central temperature in the experiment.When fried at the time of 120,180,240,300,360s,the regression equations established between the central temperature and the fried temperature were significant.When fried at the temperature of 121.1,148.9,176.7,204.4,232.2℃,the regression equations established between the central temperature and the fried time were significant.And the regression equation established among the central temperature,the fried temperature and the fried time were significant.