Abstract:The effect of “Click to Stir-frying” function of cooktop on the cooking effect of Chinese cuisine was investigated in this study. Different kinds of meat and carrots were selected as the research objects. Experiments of different cooking modes were carried out by using Huadi JZT-i10509H cooktop. The results showed that when cooking beef, higher beef temperature could be made in a short time to reduce heat processing loss (for example, it was 20.1℃ higher than the control group when processing for 40s), higher moisture content (60.16%~72.34%, while the control group was 57.46%~68.00%) and better textural characteristics (including hardness, elasticity and chewability) could be maintained, more volatile substances that contribute to flavor (such as aldehydes, furans and lipids) could be produced, and the sensory score of beef could be significantly improved by the Click to Stir-frying function. When cooking pork belly, the degreasing rate of meat could be improved by Click to Stir-frying function (for example, it was 5.78% higher than the control group when processing for 40s). When cooking carrots, they could be cooked faster in a short time and their crisp and tender taste could be kept, and meanwhile further loss of carotene could be effectively prevented by the Click to Stir-frying function. In conclusion, the effect of Chinese cooking can be significantly improved by the Click to Stir-frying function, which is an important reference value for the development and application of smart cooktop.
