Study on Optimization of Fried Crispy Pork by Response Surface Methodology
In order to further improve the baking quality of brittle skin pot and optimize its frying conditions.In this experiment,the single factor combined with response surface method was used to explore the optimal frying process parameters of crispy skin by detecting crispness,color difference and sensory score.The optimum processing conditions were as follows:120 g of pork meat,40 g of salt,155 g of vinegar,10 g of ginger,2 g of baking soda,120 ℃ of initial frying temperature,35 min of initial frying time,220 ℃ of re-frying temperature and 6 min of re-frying time.Under these processing conditions,the crispy cooking had bright color,rich aroma,good crispness and sensory characteristics,and the highest sensory score was 95.The influence intensity of each factor was as follows:initial explosion time＞re-explosion temperature＞initial explosion temperature.The optimized cooker had golden color,crisp and delicious shell,which could provide technical support and theoretical reference for the industrial production of crisp meat prefabricated dishes.
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