关键词: 真空低温慢煮, 加工工艺, 营养价值, 控温定时, 气电组合灶

Abstract: The aging process of food will experience a lot of heat absorption, and heat will damage the texture of food, nutrition and other aspects. The changes in processing and nutritional characteristics of food in the aging process were investigated under different temperature conditions, and a variety of food were selected to test the suitability of low-temperature slow-cooking process. By measuring the texture, basic nutrients, color difference, artificial sensory evaluation and total number of colonies of typical recipes such as shrimp, broccoli and steak under different cooking conditions, the advanced nature and advantages of low temperature and slow cooking technology are demonstrated. The experimental results show that the nutrition retention and taste of shrimp, broccoli and steak under vacuum low temperature slow cooking conditions are better than that under ordinary cooking conditions. Based on this, a gas-electric combination stove with fixed temperature and timing function was developed. The universality of multiple ingredients was verified by further experiments. Under the same low temperature and slow cooking conditions, shrimp, broccoli and other types of ingredients were also suitable for this stove.

Key words: Vacuum low-temperature slow cooking, Processing technology, Nutritional value, Temperature control timing, Gas-electric cooker