Response Surface Method for Optimizing the Processing Technology of Mushroom Stewed Meat
This experiment started from the processing technology of mushroom stewed meat for instant foods,and used single factor test and response surface methodology to optimize its processing technology to make it taste better.The single-factor experiment design took sensory score as the evaluation index.It was concluded that the mushroom stewed meat produced when the raw material specification was 10 mm,the thickening concentration was 2％,the blanching time was 2 min,and the cooking time was 10 min had a higher sensory score.On this basis,a response surface optimization test was designed,and the best processing technology was obtained as the raw material specification 10 mm,thickening concentration 2％,blanching time 2 min,and boiling time 10.5 min.The mushroom stewed meat cooked by this process had a bright red color,a thick and uniform soup,a soft and rotten pork taste and a mellow taste.
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