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《Food Science》 2014-14
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optimization of Pretreatment conditions of Abalone as a Major Ingredient in the chinese Dish “ Fo tiao Qiang”

DAI Zhi-ping;LIn Xiang-yang;oU ru-rong;LIU Kai;ZHenG Qi-zhen;He Jiang-hang;school of Biological science and engineering,Fuzhou University;Fujian Fliport Catering Co. Ltd.;  
In order to ensure the stable quality and good storability of the chinese dish "Fo tiao Qiang" for industrial production,the processing technology was improved by using canned processing technology instead of the traditional manual cooking method and pretreatment of major ingredients under controllable conditions. the effects of water soaking time and temperature as well as precooking time on texture and sensory characteristics of dried abalone as one of the major ingredients of the cuisine were investigated. Hot water soaking at 44.50 ℃ for 12.48 h and a precooking time of 16.1 min were found to be optimal using BoxBehnken experimental design and response surface methodology,resulting in the highest sensory evaluation score. the results of confirmation experiments agreed well with the predicted values. texture characteristics over a desired range and good sensory quality are recommended for the quality control of "Fo tiao Qiang".
【Fund】: 国家自然科学基金青年科学基金项目(31101224)
【CateGory Index】: TS972.111
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