变频直喷蒸微波烹饪技术对川味豆瓣鱼赵晓峰-《中国调味品》

文章信息/Info

Title:: Effect of Frequency Conversion Direct Injection Microwave Cooking Technology on the Quality of Sichuan-flavored bean fishZHAO Xiao-feng

摘要:: 本实验研究变频直喷蒸微波烹饪技术对川味豆瓣鱼的水分、质构、色泽、感官评价以及挥发性风味成分等方面的影响。实验通过设定4个烹饪温度点和7个烹饪时间，进行比较后优化烹饪工艺，使菜肴达到最佳的品质。结果表明：蒸汽微波烹饪加热温度75℃，并烹饪加热20 min，菜肴的保水率达到最大值，菜肴的咀嚼性、恢复力、硬度以及色泽最佳，感官评分最高，烹饪完成后的川味豆瓣鱼共检测出52种挥发性风味成分，此结果可以为改进微波烹饪菜肴品质提供基础数据。

Abstract:: The effects of microwave cooking technology with frequency conversion direct spray on water content, texture, color, sensory evaluation and volatile flavor components of Sichuan- flavored bean fish were studied.By setting 4 cooking temperature points and 7 cooking time periods, the experiment was optimized to optimize the quality of the dishes.When the cooking temperature of the dishes with the steam microwave cooking in 75 degrees and cook and heat for 20 minutes, the water holding rate of the dishes reached the maximum, and the chewiness, resilience, hardness，color and sensory score were the best. The 52 kinds of volatile flavor compounds were detected in dishes of fish cooked bean.The results can provide the basic data for improving the quality of microwave cooking dishes.