Abstract:

In order to ensure the stable quality and good storability of the C hinese dish “Fo T iao Qiang” for industrial production,
the processing technology was improved by using canned processing technology instead of the traditional manual cooking method
and pretreatment of major ingredients under controllable conditions. T he effects of water soaking time and temperature as well
as precooking time on texture and sensory characteristics of dried abalone as one of the major ingredients of the cuisine were
investigated. Hot water soaking at 44.50 ℃ for 12.48 h and a precooking time of 16.1 min were found to be optimal using Box-
Behnken experimental design and response surface methodology, resulting in the highest sensory evaluation score. T he results
of confirmation experiments agreed well with the predicted values. T exture characteristics over a desired range and good sensory
quality are recommended for the quality control of “Fo T iao Qiang”.

Key words: Fo Tiao Qiang, abalone, processing, sensory evaluation, texture