Optimization of One-step Processing Technology of Soy Sauced Beef Based on Fuzzy Sensory Evaluation and Box-behnken Method

Abstract

Taking beef as raw material, the processing technology of soy sauced beef was optimized by Box-behnken method, in combination with fuzzy mathematics sensory evaluation method. The effects of meat-sauce ratio, cooking temperature, cooking time and other factors on the quality of soy sauced beef were studied. On this basis, the Box-behnken method was used for optimization, and a one-step marinating technology was put forward. The results showed that the best one-step technology of soy sauced beef was as follows: meat-sauce ratio of 11%, marinating temperature of 111℃ and marinating time of 62 min. The sensory quality and texture of soy sauced beef prepared under this technology were similar to those of traditional marinating technology, and obviously superior to those of sterilization technology. Moreover, the one-step technology simplified the sterilization technology and effectively shortened the production cycle of the product.