Optimization of the Formula of Instant Semi-dry Braised Pork

Abstract

In order to improve the quality of traditional cooked meat products, the raw meat materials were processed through the low temperature curing methods. The sensory score was taken as a criteria, combining single factor and orthogonal test, the added amount of salt, sugar, monosodium glutamate (MSG), soy sauce, and cooking wine were optimized. The results showed that the optimal formula was salt 1.5%, sugar 3%, monosodium glutamate 0.5%, soy sauce 1.5% and cooking wine 2.5%. The sample had the highest score according to these conditions.