Study of the Electromagnetic Induction Heating Pressure Cooker on the Quality Change of Trotters Soup and Process Optimization
Using pig trotters as raw material,this study investigates the effects of different cooking methods on the sensory quality and physicochemical properties of pig trotter soup prepared by electromagnetic induction heating.The aim is to establish optimal cooking parameters to enhance the flavor and nutritional value of pig trotter soup,providing a theoretical basis for improved culinary practices.The results indicate that heating power ratio significantly or highly significantly influences meat aroma and appearance,as well as the overall quality and appearance of the soup.Pressure affects meat appearance,flavor,and overall quality,along with soup appearance.Pressure cooking time has a significant effect on meat aroma,flavor,texture,and overall quality,also influencing soup appearance.Braising pressure significantly affects soup appearance,while braising time impacts meat appearance,soup appearance,and flavor.Soup appearance proves to be the most sensitive indicator of process changes.Lower-intensity cooking conditions benefit the sensory quality of the soup.Lower pressures and extended cooking durations promote protein degradation in the pig trotters,enhancing nutritional quality.Optimal cooking conditions are determined to be a heating power ratio of 10,a high pressure of 65 kPa for 20 minutes,a braising pressure of 40 kPa,and a braising time of 40 minutes.The soup prepared under these conditions exhibit excellent flavor,rich aroma,and superior sensory quality.
trotters soupcooking technologyphysical and chemical indexsensory evaluation
万方数据
维普
