Technology of quick-frozen Dongpo pork

Aiming at the industrial production of quick-frozen dongpo pork, the effects of formula and technology on dongpo pork quality were studied. In order to resolve escape of aroma from quick-freeze dishes, technology of sauce was studied. The results showed that cooking time and steamed time had significant effect on sensory evaluation, the optimal technological parameters were established, which were the blanching time of 6 minute, frying time of 4 minute, cooking time of 60 minute, steamed time of 60 minute. Caramel had very significant effect on sensory evaluation, and thin soy sauce and shallot had significant effect on sensory evaluation, the optimal formula is 1000 g meat, 50 g Huadiao Wine, 30 g ginger, 2 g dark soy sauce, 100 g caramel, 90 g thin soy sauce, 400 g cooking wine, 50 g green onion. Quadric multinomial regression analysis showed that the optimal sauce formula is 50 grams of meat, 300 g water, 14.5 g oil, 6.6 g caramel, 5.1 g thin soy sauce, 23.0 g cooking wine, 0.1 g dark soy sauce, 2.4 g green onion, 1.4 g ginger, 3.2 g Huadiao Wine. The flavor and texture of products were improved adding sauce to dongpo pork.