Response Surface Method was used to Optimize the Processing Technology of"Hushi Yipin Pot"
The aim is to optimize the processing technology of Hushi dishes through single factor test and response surface.In the single factor test,the sensory score was used as the evaluation index,and the sensory score of"Hushi Yipin Pot"was 25 g,55 min and 600 W.On this basis,the response surface optimization test is designed,and it is concluded that the best processing process is the amount of chili sauce of 20 g,stewing time of 45 min,and stewing fire of 800 W.The"Hushi Yipin Pot"cooked with this process is fresh and fragrant,the sauce is fragrant,mellow taste.
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