Optimization of Vacuum Low-Temperature Cooking Technology of Braised Duck Based on Fuzzy Mathematics Method
The processing technology of braised duck involves many factors,and there are ambiguity and uncertainty among these factors.Fuzzy mathematics is an effective tool to deal with fuzzy information and uncertainty.By using fuzzy sets and fuzzy logic,the fuzzy and uncertain factors in the processing technology can be better described and dealt with,so as to optimize the decision more accurately.It is difficult to deal with complex relationships among multiple factors by traditional optimization methods,while fuzzy mathematics can effectively integrate the information of multiple factors,and through the establishment of fuzzy reasoning and fuzzy control models,the comprehensive effects of multiple factors can be considered more comprehensively and the optimal decision can be found.Based on this,fuzzy mathematics method is used to study and optimize the vacuum low-temperature cooking processing technology of braised duck.The research results show that the optimal processing technology of braised duck is braising temperature of 75℃,braising time of 150 min and solid-liquid ratio of 1∶1.5.
NETL
NSTL
万方数据
