摘要
蒸烤一体机中对食物的解冻多采用蒸或烤的传统方式进行,在该传统方式下不仅解冻时间长,还会导致食物解冻不均匀。因此采用区别于传统方式的蒸烤组合解冻方式对猪肉糜进行解冻,同时与传统方式进行解冻率和过熟率的对比,进而采用标准食材和非标准食材以及多种机型对其验证,确定最优蒸烤组合解冻方式。结果表明,60℃+中湿和50℃营养蒸均可作为解冻猪肉糜的最优方式,标准食材、非标准食材及多种机器验证结果显示60℃+中湿解冻条件兼容性最强,适合多种食材解冻。
In the integrated steaming and baking machine,traditional methods such as steaming or baking were often used to thaw food,which not only takes a long time but also leads to uneven thawing of food.Therefore,the combination of steaming and baking thawing method,which is dif ferent from traditional methods,was used to thaw pork mince.At the same time,the influence of traditional steaming or baking thawing methods on the thawing rate and over ripening rate of pork mince was compared.Then,standard and non-standard ingredients,as well as multiple machine models,were used to verify and determine the optimal steaming and baking combination thawing method.The results showed that 60℃ + medium humidity and 50℃ nutrient steaming could be the best way to thaw minced pork.The standard ingredients,non-standard ingredients and a variety of machine validation results showed that 60℃ + medium humidity thawing conditions had the strongest compatibility and were suitable for thawing a variety of food ingredients.
作者
黄闻霞
姜慧雯
刘霖
王楠楠
周海昕
HUANG Wenxia;JIANG Huiwen;LIU Lin;WANG Nannan;ZHOU Haixin(Chinese Robam Appliances Co.,Ltd.,Hangzhou 311100)
出处
《家电科技》
2024年第1期104-107,119,共5页
Journal of Appliance Science & Technology
关键词
蒸烤
解冻
高湿
中湿
低湿
Combination of steaming and baking
Thaw
High humidity
Medium humidity
Low humidity
