微波复热功率及时间对速冻红烧肉品质的影响

目的研究不同微波复热功率和复热时间对速冻方便菜肴红烧肉品质的影响规律。方法分别采用240、480、720、960和1200 W微波复热功率和20、40、60、80和100 s微波复热时间对速冻后的红烧肉菜肴进行微波复热,通过测定速冻红烧肉的出品率、水分含量、嫩度和感官评价,研究不同微波复热功率和复热时间对红烧肉品质的影响。结果当微波复热的功率和时间分别为720 W、60 s时,红烧肉的出品率、水分含量、嫩度和感官质量等得分均显著高于其他各处理组(P0.05)。结论最佳条件下制作出红烧肉菜肴软糯可口、颜色红亮、香气丰富。

Effects of different microwave re-heating powers and time on quality of quick-frozen pork braised in brown sauce

Objective To investigate the effects of different microwave re-heating powers and time on the quality of quick-frozen pork braised in brown sauce. Methods The changes of quality of pork braised in brown sauce were evaluated with different microwave powers (240, 480, 720, 960 and 1200 W) and different microwave time (20, 40, 60, 80 and 100 s). At the same time, the product yield, water content, shear force, and sensory evaluation were measured to investigate the quality of quick-frozen pork braised in brown sauce with different microwave powers and microwave time. Results The microwave re-heating parameters for quick-frozen pork braised in brown sauce were 720 W and 60 s in which the dishes products showed the best quality characteristics. Conclusion With the optimum microwave power and time, the pork braised in brown sauce is soft, waxy with good color and rich aroma.