Optimization of Processing Technology of Sauerkraut and Beef Sauce Based on Fuzzy Mathematics
During the processing of sauerkraut and beef sauce,many decisions need to be made,such as raw material selection,processing technology flow determination and so on.Fuzzy mathematics method can help analyze the fuzziness and uncertainty in decision-making problems,provide decision-making support,and make decisions more scientific and accurate.Based on this,in this study,fuzzy mathematics method is used to study and optimize the processing technology of sauerkraut and beef sauce.The research results show that the optimal processing technology of sauerkraut and beef sauce is 20％diced beef,9％shredded sauerkraut,5％chili and 7％peanuts.At this time,the sauerkraut and beef sauce has delicate taste,moderate sourness and spiciness,delicate meat texture,rich aroma,bright red color,good color uniformity,relatively uniform sauce body,and moderate consistency,the sensory score is 86.8 points.
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