红烧肉烹饪工艺及其影响因素研究

采用正交试验，对扬州家常红烧肉的烹制过程中的色拉油、酱油、黄酒和白砂糖的基本配比以及加水量、焖焙温度、焖焙时间等工艺参数进行优化研究。结果表明，家常红烧肉最佳配比为：五花肉1000g：盐6g：葱20g：姜20g：色拉油100g：老抽王40g：黄酒100g：白砂糖40g；其烹制过程为：将1000g五花肉煸炒出油，加水300g大火烧开后，选用锅底温度100℃焖焙60min，最后大火收汁，这样烹制的红烧肉综合感官评价得分最高。

Braised Pork Cooking Techniques and the Influential Factors

Orthogonal test was adopted to study the basic ration of salad oil, soy sauce, yellow wine and white granulated sugar as well as the optimization study of the technique parameters in the amount of water, braise temperature and braise time. The result shows that the optimum combination of home-style braised pork is： streaky pork 1000g; salt 6g; shallot 20g; ginger 20g; salad oil 100g; dark soy sauce 40g; yellow wine 100g; white granulated sugar 40g. Stir-fry streaky pork to oil, add water 300g and heat until it boils, and braise it at 100℃ for 60mins over high heat until the sauce is reduced and absorbed. Braised pork cooked in this way achieved the highest score in the sensory evaluation.