Optimization of Pickled Chinese Cabbage Braised Pork Technology Based on Fuzzy Mathematics Evaluation and Response Surface Methodology
Objective:Pickled Chinese cabbage is one of the favorite pickled foods among consumers in Guangxi,by combining pickled Chinese cabbage with Luchuan native pork,a new type of preserved pork dish has been developed,which can not only retain the delicacy of traditional preserved pork,but also meet the needs of modern consumers for health and convenience.Method:The process parameters affecting the product quality were determined by single factor experiment,and the sensory comprehensive score was taken as the evaluation index,the process of prefabricated pickled Chinese cabbage braised pork was optimized by fuzzy mathematics combined with response surface method,and the microbial indicators of the semi-finished products that were not steamed after packaging were tested.Result:The best process for preparing pickled Chinese cabbage with pork was as follows:stir frying time of pickled Chinese cabbage was 18 min,low-temperature frying temperature of pork streaks was 150℃,low-temperature frying time of pork streaks was 15 min,and steaming time of pork streaks was 50 min.The prefabricated pickled Chinese cabbage braised pork prepared by this process has a high sensory comprehensive score of 92.3 points,which could be well fitted with the response surface model.The total number of bacterial colonies was 5.0×106 CFU·g-1,the coliform group was 2.1×104 CFU·g-1,the Staphylococcus aureus was less than 10 CFU·g-1,Salmonella(/25 g)was not detected,and Listeria monocytogenes(/25 g)was not detected.Conclusion:The prepared pickled Chinese cabbage braised pork with this formula has the characteristics of fragrant,mellow and delicious food,rich taste,fat but not greasy,and the production process does not cause food borne pathogenic bacteria pollution.This experiment provides a theoretical basis for the establishment of the standardized system of prefabricated pickled Chinese cabbage braised pork and the research and development of prefabricated vegetables.
prefabricated dishespickled Chinese cabbage with porkprocess optimizationresponse surface methodology
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