关键词: 粉蒸肉, 质地剖面分析, 调料, 熟制工艺

Abstract:

The effects of soy sauce, water, salt, sugar, sousing time and steaming time on the texture characteristics of steamed pork bacon with rice powder were investigated. The results showed that soy sauce has little influence on springing, cohesiveness and resilience of fat meat with skin; water is the main factor affecting cohesiveness and chewiness of fat meat with skin and springing and chewiness of skinless fat meat; salt mainly affects cohesiveness of fat meat with skin and resilience of skinless fat meat; sugar is the main factor affecting hardness and resilience of skinless fat meat; sousing time mainly affects hardness and chewiness of fat meat with skin and resilience of skinless fat meat; steaming time is the main factor affecting springing and cohesiveness of fat meat with skin and springing and resilience of skinless fat meat. Moreover, soy sauce, sousing time and steaming time have little effects on springing of lean meat. Except water, all of soy sauce, salt, sugar, sousing time and steaming time may cause the significant change of hardness of learn meat.

Key words: steamed pork bacon with rice powder, texture profile analysis, seasoning, cooking technology