Abstract:

The conditions for cooking lotus root pork rib soup with an electric pressure cooker were optimized using single
factor and orthogonal array design methods. This study also compared sensory and texture characteristics of lotus root pork
rib soups cooked with the electric pressure cooker and a clay cooker. The optimum cooking conditions using the electric
pressure cooker were obtained as follows: rib to water ratio 1:3, and 70 kPa for 20 min and then 20 kPa for additional 45 min.
The resulting product contained 81.74 mg/mL soluble protein and showed highly similar sensory and texture characteristics
with the soup cooked with the clay cooker. Furthermore, the cooking time was shortened by 85 min under the optimized
pressurized cooking conditions as compared to clay pot cooking.

Key words: lotus root pork rib soup, electric pressure cooker, clay cooker, cooking cycle, process