分别对动物性原料中的鱼肉、猪肉和牛肉进行水煮(焯)实验,以失水率、氨基酸溶出、脂防溶出和固形物溶出及成熟度为指标,确定其最佳工艺条件;对植物性原料中的菠菜以叶绿素溶出及成熟度为指标,确定其最佳条件,并以青椒为例,找出Vc含量在水焯过程中的变化规律.同时还描述了含水量范围与感官嫩度的对应及叶绿素溶出量与感官色泽的对应关系. The experiment of boiled fish, pork and beef in animal raw materials were carried out respectively. The optimum technological conditions were determined by the indexes of water loss, amino acid dissolution, lipid leaching and dissolution and maturity of solid, The spinach in sexual raw materials was determined by the chlorophyll dissolution and maturity as the index, and the change law of Vc content in water-blanching process was found with green pepper as an example.At the same time, the water content range and sensory tenderness Correspondence between chlorophyll dissolution and sensory color.