Optimization of Production Process of Wuxi Sauce Ribs by Response Surface Methodology

In this study, the Wuxi sauce ribs were prepared by pork ribs with additions of various ingredients, then the production process was optimized via constructing Box-Behnken multiple regression model through single factor experiments and response surface test with sensory score as index. The results showed that the optimal production process formula of Wuxi sauce spare ribs was determined as follows: pork ribs of 500 g, water of 1 500 g, Nanru braised sauce of 102 g, soybean oil of 50 g, spring onion of 30 g, sugar of 31 g, ginger of 15 g, marinade of 5 g, cinnamon of 0.7 g, star anise of 0.7 g, monascus red of 0.3 g, bay leaf of 0.2 g, heating time of 60 min. Under these conditions, the product presented a sensory score of 92.8 points with the fat and protein contents of 13.45 g/100 g and 23.26 g/100 g, respectively.The research results can provide theoretical references for the process optimization of Wuxi sauce spare ribs and industrial production of related prepared dishes.