Cooking Process Optimization of Potatoes in “Braised Beef with Potatoes”

Huihui Li, Shenghong Zhou

2022

Abstract

As the world’s fourth largest food crop, potato industry had a broad development prospect, but there were few studies on “braised beef with potatoes” dishes. In this paper, cooking process parameters of the dishes were optimized by single factor experiment and L9 (34) orthogonal experiment, to obtaining potatoes had a “soft but not rotton” texture. The Sensory evaluation experiment showed that when potatoes were cut into cubes with a diameter of 2cm, soaked in clean water for 15 minutes, and then cooked with pretreated beef in an induction cooker with 1000w power for 15 minutes, the product quality was the best. Among the four cooking parameters, the size of potato piece had the greatest impact, followed by soaking time. These two factors might directly affect the content and gelatinization degree of potato starch, which could significantly improve the visual effect and taste of dishes.

Paper Citation

in Harvard Style

Li H. and Zhou S. (2022). Cooking Process Optimization of Potatoes in “Braised Beef with Potatoes”. In Proceedings of the 4th International Conference on Biotechnology and Biomedicine - Volume 1: ICBB; ISBN 978-989-758-637-8, SciTePress, pages 209-214. DOI: 10.5220/0012018500003633

in Bibtex Style

@conference{icbb22,
author={Huihui Li and Shenghong Zhou},
title={Cooking Process Optimization of Potatoes in “Braised Beef with Potatoes”},
booktitle={Proceedings of the 4th International Conference on Biotechnology and Biomedicine - Volume 1: ICBB},
year={2022},
pages={209-214},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0012018500003633},
isbn={978-989-758-637-8},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 4th International Conference on Biotechnology and Biomedicine - Volume 1: ICBB
TI - Cooking Process Optimization of Potatoes in “Braised Beef with Potatoes”
SN - 978-989-758-637-8
AU - Li H.
AU - Zhou S.
PY - 2022
SP - 209
EP - 214
DO - 10.5220/0012018500003633
PB - SciTePress