CN104172264A - Spiced pork preparing method - Google Patents
Spiced pork preparing method Download PDFInfo
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- CN104172264A CN104172264A CN201410427558.8A CN201410427558A CN104172264A CN 104172264 A CN104172264 A CN 104172264A CN 201410427558 A CN201410427558 A CN 201410427558A CN 104172264 A CN104172264 A CN 104172264A
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- rejuvenator
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to preparation or processing of meat products, and particularly relates to a spiced pork preparing method. The spiced pork preparing method comprises the following steps: (1) cleaning and segmenting; (2) rolling and salting, namely adding a tenderizer till the pH value of pork is 6.9-7.2, rolling the pork in a rolling machine at the speed of 30-35 rpm for 30 minutes, adding a curing agent with the weight accounting for 6%-8% of that of the pork, rolling for 30 minutes, and standing for 30-60 minutes, wherein the tenderizer comprises the following components in parts by weight: 8-12 parts of pawpaw pulp, 3-5 parts of pineapple pulp, 2-4 parts of glucose powder and 2-4 parts of sodium bicarbonate powder, and the curing agent comprises the following components in parts by weight: 9-11 parts of edible salt, 4-6 parts of monosodium glutamate, 6-8 parts of soybean sauce, 6-8 parts of five spice powder, 3-5 parts of ginger powder and 6-8 parts of egg white; (3) drying; (4) packaging in vacuum; and (5) quickly freezing and refrigerating. The spiced pork prepared by the method tastes tender and juicy, has a unique flavor, is rich in nutrients and easy to digest and absorb, and has multiple health effects.
Description
Technical field
The present invention relates to preparation or the processing of meat product, be specifically related to a kind of preparation method of Stewed pork in soy sauce.
Background technology
In China, pork is the daily edible maximum important meat products of people.Pork is flat, and taste is sweet; Enter spleen, stomach, kidney channel; There is kidney-replenishing blood-nourishing, nourshing Yin and drynsessmoistening prescription effect; To warm heat disease, after heat moves back that the dry constipation of Tianjin wound, thirst and liking drink, xeropulmonary cough and intestines and asthenia of qi and blood lose, thin thin weakling has good dietary function.
Pork is rich in protein, fat and multivitamin, mineral element etc. and maintains the required various nutrients of human normal vital movement, and pork fiber is comparatively soft, connective tissue is less, in musculature, contain fat between more flesh, therefore, delicious through meat flavour after cooking processing and be widely loved by the people.But in poultry meat, the protein content of pork is minimum, and the content of metabolism of lipid and cholesterol is the highest.Use general cooking method, pork is after long-time stewed boiling, and metabolism of lipid and cholesterol can reduce to some extent, and unrighted acid increases, but obesity and " three height " person still should not eat more.Therefore, develop the pork product that a kind of mouthfeel is fresher and tenderer, nutrition is abundanter, to meet consumers in general's demand, enrich people's cooking culture life, there is realistic meaning.
Publication number a kind of preparation method of All Pure Nature goose product rejuvenator that has been CN 103766941 A Patent Application Publications, is characterized in that, after fresh pawpaw making beating, filters, and adds water to be made into the Chinese flowering quince juice that concentration is 20%-40% (v/v) in Chinese flowering quince juice filtrate; The pineapple juice that adds 20%-30% (v/v); Adding concentration is the ginger juice of 20%-30% (v/v); Adding concentration is the Kiwi berry press juice of 20%-30% (v/v), and mixed raw material taking-up, weighing, vacuum packaging are to finished product.The goose product rejuvenator that described in above-mentioned patent application, method obtains " can make goose water-retaining property high, water-holding capacity is strong, without any additive, and all-natural product, edible safety, tender succulence, mouthfeel is soft ", still, its Tenderization effect is still not ideal enough.
Summary of the invention
For the deficiencies in the prior art, technical problem to be solved by this invention is to provide a kind of preparation method of Stewed pork in soy sauce, the fresher and tenderer succulence of Stewed pork in soy sauce mouthfeel that the method is made, and nutrition is abundanter, be easy to digest and assimilate, and has peculiar flavour.
The scheme that the present invention solves the problems of the technologies described above is:
A preparation method for Stewed pork in soy sauce, the method comprises the following steps:
(1) clean and to cut apart: fresh pork impurity elimination, the rinsing of slaughtering or thawing is clean, after draining, be divided into the bulk of 3cm * 3cm * 3cm;
(2) knead-salting: it is 6.9～7.2 that the pork of having cut apart is first added to rejuvenator to the pH value of meat with 30～35 revs/min of tumblings 30 minutes, then adds pork to weigh the tumbling after 30 minutes again of 6～8% curing agent, standing 30～60 minutes in tumbler;
Described rejuvenator is comprised of the raw material of following weight portion: 8～12 parts of pawpaw muddy flesh, 3～5 parts of pineapple muddy flesh, 2～4 parts of powdered glucoses, 2～4 parts of sodium hydrogen carbonate powders;
Described curing agent is comprised of the raw material of following weight portion: 9～11 parts of salt, 4～6 parts of monosodium glutamates, 6～8 parts, soy sauce, 6～8 parts of five-spice powders, 3～5 parts of ginger powders, 6～8 parts of eggs;
(3) dry: the pork of pickling is put into drying room, at 50～65 ℃, toast 12～16 hours;
(4) vacuum packaging: pack vacuum packaging bag into, vacuum-pumping and sealing after the Stewed pork in soy sauce of oven dry is weighed;
(5) after quick-frozen, refrigerate: by the quick-frozen 12 hours under the low temperature of-33 ℃～-30 ℃ of packaged Stewed pork in soy sauce, pack packing case into, under the condition of-20～-18 ℃, refrigerate.
In the preparation method of above-mentioned Stewed pork in soy sauce, the pawpaw muddy flesh in described rejuvenator is a surname's pawpaw muddy flesh or papaya muddy flesh.
The preparation method of above-mentioned Stewed pork in soy sauce, wherein, described rejuvenator is comprised of the raw material of following weight portion: 10 parts of pawpaw muddy flesh, 4 parts of pineapple muddy flesh, 3 parts of powdered glucoses, 3 parts of sodium hydrogen carbonate powders.
In the preparation method of above-mentioned Stewed pork in soy sauce, the addition of the curing agent described in step (2) is 7% of pork weight; Described curing agent is comprised of the raw material of following weight portion: salt 10, monosodium glutamate 5, soy sauce 7, five-spice powder 7, ginger powder 4, egg 7.
Because the present invention has adopted described Tender agent, therefore compared with prior art, there is following beneficial effect:
From pawpaw, pineapple, ginger and Kiwi berry, specially property selects pawpaw muddy flesh and pineapple muddy flesh to make Tender agent, and Tenderization successful is better than prior art; Further be aided with again on this basis sodium acid carbonate, on the one hand the pH value of meat enzymatic hydrolysis system is adjusted to nearly neutrality to alkalescent (6.9～7.2), to improve the biologically active of papain and bromelain, increase on the other hand the stripping quantity of salting-in protein, improve Meat, thereby make the Tenderization effect of meat obtain further significantly promoting.
In addition, the present invention also has following beneficial effect:
1, the present invention has carried out Tenderization processing to pork raw material, can make the fresher and tenderer succulence of Stewed pork in soy sauce, nutritional labeling absorption more easy to digest, and metabolism of lipid and cholesterol content is low, has significantly improved the edible quality of Stewed pork in soy sauce.
2, in described curing agent, add the egg as native protein hydrogel, can improve the retentiveness of pork, reduce the loss of moisture in shortening process, play the effect of pork " soft " of allowing.
3, the amino acid and the mineral element that in a surname's pawpaw and papaya, all contain abundant needed by human, and vitamin C, protein, fat, carrotene etc.; Pineapple contains a large amount of fructose, glucose and Cobastab, C, and the material such as mineral element, protein and fat.The two contained abundant nutriment can effectively supplement the nutrient of human body, strengthens the resistance against diseases of body.
4, use pawpaw and pineapple muddy flesh, retained the protease and cellulose and the contained pectin of pawpaw pulp that in pulp, are rich in, therefore, there is the enteron aisle of cleaning, reduce refuse and at health, gather and help digest the health-care effect that improves constipation.
5, the present invention uses rejuvenator, curing agent can remove raw meat impurity elimination, and Titian is hyperchromic, reduce greasyly, and make Stewed pork in soy sauce there is the fragrant and sweet local flavor of uniqueness, and be rich in various health care functions, not only health but also beauty treatment, good for health.
The present invention also has that raw material is natural to be easy to get, and the advantage that method for making is easy is applicable to industrialization, standardized production.
The specific embodiment
Embodiment 1
The preparation method of Stewed pork in soy sauce described in the present embodiment, the method comprises the following steps:
1, clean and to cut apart: by through the qualified fresh pork decontamination removal of impurities of slaughtering of quarantining, rinsing is clean, is divided into the bulk of 3cm * 3cm * 3cm after draining; The regulation of measuring > > according to < < GB/T 9695.5-2008/ISO 2917:1999 meat and meat products pH, the pH value of using German Metronix PH-STAR plain edition trunk meat pH value direct tester to record pork raw material is 5.93.
2, knead-salting: add its meat to weigh 3% rejuvenator the pork of having cut apart, with 35 revs/min of tumblings 30 minutes, then add pork to weigh the tumbling after 30 minutes again of 8% curing agent, standing 60 minutes in tumbler; Then after recording Tenderization and process according to the same method of step 1, the pH value of pork is 6.95; Wherein,
Described rejuvenator is comprised of the raw material of following weight portion: a surname pawpaw muddy flesh 10, pineapple muddy flesh 4, glucose 3, sodium acid carbonate 3; The preparation method of rejuvenator is, according to the weight portion proportioning of each component, takes respectively and processes clean a surname pawpaw and pulp, powdered glucose and the sodium hydrogen carbonate powder of pineapple, will a surname pawpaw and the pulp of pineapple break into respectively muddy flesh; Powdered glucose and sodium hydrogen carbonate powder are dissolved by appropriate amount of purified water, then mix and stir evenly and get final product with above-mentioned muddy flesh.
Described curing agent is comprised of the raw material of following weight portion: salt 11, monosodium glutamate 4, soy sauce 7, five-spice powder 7, ginger powder 4, egg 6.
3, dry: the pork of pickling is put into drying room, first at 65 ℃, toast 6 hours; And then at 50 ℃, toast 8 hours.
4, vacuum packaging: the Stewed pork in soy sauce after baking, cooling is weighed, then pack vacuum packaging bag, vacuum-pumping and sealing into.
5, after quick-frozen, refrigerate: by the quick-frozen 12 hours under the low temperature of-33 ℃～-30 ℃ of packaged Stewed pork in soy sauce, pack packing case into, under the condition of-20～-18 ℃, refrigerate.
Embodiment 2
The preparation method of the Stewed pork in soy sauce described in the present embodiment, the method is comprised of following steps:
1, clean and to cut apart: by through the qualified pork decontamination removal of impurities of thawing of quarantining, rinsing is clean, is divided into the bulk of 3cm * 3cm * 3cm after draining; The regulation of measuring > > according to < < GB/T 9695.5-2008/ISO 2917:1999 meat and meat products pH, the pH value of using German Metronix PH-STAR plain edition trunk meat pH value direct tester to record pork raw material is 5.64.
2, knead-salting: add its meat to weigh 5% rejuvenator the pork of having cut apart, with 30 revs/min of tumblings 30 minutes, then add pork to weigh the tumbling after 30 minutes again of 6% curing agent, standing 40 minutes in tumbler; Then after recording Tenderization and process according to the same method of step 1, the pH value of pork is 7.11; Wherein,
The raw material of described rejuvenator, composition and preparation method: with embodiment 1;
Described curing agent is comprised of the raw material of following weight portion: salt 9, monosodium glutamate 5, soy sauce 6, five-spice powder 8, ginger powder 5, egg 8.
3, dry: the pork of pickling is put into drying room, first at 65 ℃, toast 8 hours; And then at 50 ℃, toast 5 hours.
4, vacuum packaging: with embodiment 1.
5, after quick-frozen, refrigerate: with embodiment 1.
Embodiment 3
The preparation method of the Stewed pork in soy sauce described in the present embodiment, the method is comprised of following steps:
1, clean and cut apart: with embodiment 2; The pH value that records pork raw material is 5.60.
2, knead-salting: add its meat to weigh 5% rejuvenator the pork of having cut apart, with 30 revs/min of tumblings 30 minutes, then add pork to weigh the tumbling after 30 minutes again of 7% curing agent, standing 30 minutes in tumbler; The pH value that records the rear pork of Tenderization processing is 7.04; Wherein,
Described rejuvenator is comprised of the raw material of following weight portion: papaya muddy flesh 10, pineapple muddy flesh 4, glucose 3, sodium acid carbonate 3; The preparation method of rejuvenator is, according to the weight portion proportioning of each component, takes respectively and processes clean papaya and pulp, powdered glucose and the sodium hydrogen carbonate powder of pineapple, and the pulp of papaya and pineapple is broken into respectively to muddy flesh; Powdered glucose and sodium hydrogen carbonate powder are dissolved by appropriate amount of purified water, then mix and stir evenly and get final product with above-mentioned muddy flesh;
Described curing agent is comprised of the raw material of following weight portion: food 10, monosodium glutamate 6, soy sauce 8, five-spice powder 6, ginger powder 3, egg 7.
3, dry: the pork of pickling is put into drying room, first at 65 ℃, toast 7 hours; And then at 50 ℃, toast 6 hours.
4, vacuum packaging: with embodiment 1.
5, after quick-frozen, refrigerate: with embodiment 1.
Embodiment 4 (the subjective appreciation experimental example of Stewed pork in soy sauce Tenderization effect)
1, experiment purpose
Verify in the preparation method of Stewed pork in soy sauce of the present invention the Tenderization effect of described rejuvenator to Stewed pork in soy sauce, and the synergistic function existing between the constitutive material of rejuvenator.
2, experimental technique
2.1 subjective appreciations:
With reference to < < GB/T 22210-2008 meat and meat products subjective appreciation standard > >, carry out, each evaluation project by participate in evaluation and electing personnel's subjective appreciation laboratory sample and reference substance, provide respectively scoring, then the project of respectively evaluating score and the PTS of statistic record laboratory sample and reference substance; Evaluation project is set to and the main relevant mouthfeel quality of Stewed pork in soy sauce Tenderization effect, comprises five of hardness, elasticity, chewability, fat content and moisture etc.
2.2 participate in evaluation and electing personnel and code of points
The personnel that participate in evaluation and electing are for process food subjective appreciation training and examine 10 qualified Majors of Food personnel; Every the personnel that participate in evaluation and electing mark to five of sample and reference substance evaluation projects respectively, and every the personnel that participate in evaluation and electing are 1～10 minute to the scoring scope of each evaluation project, and each evaluation project full marks is 100 minutes, and the full marks of each sample PTS are 500 minutes.
3, the preparation of sample and reference substance Stewed pork in soy sauce
The preparation of 3.1 sample Stewed pork in soy sauce:
Get the prepared Stewed pork in soy sauce of embodiment 1～embodiment 3, after opening bag and thawing, after adding suitable quantity of water very hot oven and boiling, little fiery boiling 30 minutes; Then the Stewed pork in soy sauce of shortening is cut into respectively to 10 grams/piece, obtain 3 parts, sample, number order is determined according to the embodiment 1～embodiment 3 for preparing Stewed pork in soy sauce.
The preparation of 3.2 reference substance Stewed pork in soy sauce:
1) in reference substance, the composition of rejuvenator used, weight portion proportioning and consumption and preparation method:
Reference substance 1: a surname pawpaw muddy flesh 14 weight portions, powdered glucose 3 weight portions, sodium hydrogen carbonate powder 3 weight portions, replace pineapple muddy flesh (comparing with the rejuvenator that embodiment 1 is used, lower same) by a surname pawpaw muddy flesh;
Reference substance 2: pineapple muddy flesh 14 weight portions, powdered glucose 3 weight portions, sodium hydrogen carbonate powder 3 weight portions, replace a surname pawpaw muddy flesh by pineapple muddy flesh;
Reference substance 3: a surname pawpaw muddy flesh 10 weight portions, pineapple muddy flesh 4 weight portions, sodium hydrogen carbonate powder 3 weight portions, are not used powdered glucose in rejuvenator;
Reference substance 4: a surname pawpaw muddy flesh 10 weight portions, pineapple muddy flesh 4 weight portions, powdered glucose 3 weight portions, are not used sodium hydrogen carbonate powder in rejuvenator;
Reference substance 5: do not use rejuvenator;
In above-mentioned reference substance 1～reference substance 4, the consumption of rejuvenator is 4%.
The preparation method of rejuvenator used in reference substance: according to the weight portion proportioning of each component, take respectively and process clean a surname pawpaw and/or pulp, powdered glucose and/or the sodium hydrogen carbonate powder of pineapple, the pulp of a surname pawpaw and/or pineapple is broken into respectively to muddy flesh; Powdered glucose and/or sodium hydrogen carbonate powder are dissolved by appropriate amount of purified water, then mix and stir evenly and get final product with above-mentioned muddy flesh.
2) preparation of reference substance Stewed pork in soy sauce:
The making of the freezing Stewed pork in soy sauce of reference substance: with embodiment 1; Difference is that reference substance 1～reference substance 4 rejuvenator used is as step 1) as described in, reference substance 5 is not used rejuvenator; After measured raw material and Tenderization, the pH value of pork is shown in Table 1.
The cooking methods of reference substance Stewed pork in soy sauce shortening: with sample Stewed pork in soy sauce.
4, experimental result
In Table 1.
The results of sensory evaluation of table 1 experiment Stewed pork in soy sauce mouthfeel quality
The evaluation result of table 1 proves:
1, the scoring of the project of respectively evaluating of the sample 1～sample 3 after rejuvenator is processed, all be significantly higher than the reference substance 5 that does not use rejuvenator to process, and the PTS of all samples, all higher than 460 minutes, illustrates in preparation method of the present invention, the Tenderization effect of rejuvenator used is remarkable;
2, use a surname pawpaw replaces the reference substance 1 of pineapple higher than the score of the reference substance 2 of use pineapple replacement a surname pawpaw, and the score of the two is all significantly lower than use the score of each sample of a surname pawpaw and pineapple simultaneously, the effect to tenderization that a surname pawpaw is described is better than pineapple, and the two Tenderization effect of simultaneously using is significantly better than the two separately during use;
While 3, containing sodium acid carbonate in rejuvenator used, the pH value of each sample and reference substance is improved; And use after the not rejuvenator processing containing sodium acid carbonate, pH value before the pH value of reference substance 4 is processed lower than it, its subjective appreciation score is not significantly lower than other reference substances the reference substance 5 of rejuvenator (used except), larger with the point spread of each sample, illustrate that sodium acid carbonate has good facilitation to the effect of papain and bromelain enzyme tenderizing meat;
4, every evaluation score of all samples, all apparently higher than the reference substance 1～reference substance 4 that lacks a certain component in rejuvenator, illustrates that, in preparation method of the present invention, the composition of rejuvenator used is reasonable;
5, rejuvenator is used the sample 1 of a surname pawpaw close with the score of the sample 3 of use papaya with sample 2, and explanation papaya is suitable to the Tenderization effect of meat with a surname pawpaw.
The evaluation result of table 1 also shows: the score of reference substance 3 that rejuvenator used lacks glucose is lower, illustrates that glucose has good Tender to meat and turns use into; Rejuvenator consumption is that the Tenderization effect of 5% sample 2 of Stewed pork in soy sauce weight is better than 3% and 4% sample 1 and the sample 3 that consumption is Stewed pork in soy sauce weight.
In sum, in preparation method of the present invention, rejuvenator raw material used forms rationally, and tenderizing effect is good, and particularly raw materials used have good synergistic function on to the tenderizing effects of Stewed pork in soy sauce.
Embodiment 5 (Tenderization Contrast on effect example)
1, experiment purpose
Contrast with the rejuvenator of prior art, verify the Tenderization effect of rejuvenator of the present invention.
2, experimental technique
With reference to < < GB/T 22210-2008 meat and meat products subjective appreciation standard > >, carry out, each evaluation project by personnel's subjective appreciation laboratory sample that participates in evaluation and electing, provide respectively scoring, then the project of respectively evaluating score and the PTS of statistic record laboratory sample; The evaluation project of sample is set to reflect appearance luster and quality, odor characteristic, mouthfeel flavour and the mouthfeel quality of pork product edible quality, and wherein mouthfeel quality project comprises five subitems such as hardness, elasticity, chewability, fat content and moisture.
3, participate in evaluation and electing personnel and code of points
The personnel that participate in evaluation and electing are for process food subjective appreciation training and examine 10 qualified Majors of Food personnel; Every the personnel that participate in evaluation and electing mark to four of sample and reference substance evaluation projects (wherein mouthfeel quality project comprises five subitems) respectively, and every the personnel that participate in evaluation and electing are 1～10 minute to the scoring scope of each project (comprising five subitems); Wherein, appearance luster and quality, odor characteristic, three evaluation project full marks of mouthfeel flavour are respectively 100 minutes, and the full marks of mouthfeel quality project are 500 minutes, and the full marks of each sample PTS are 800 minutes.
4, the preparation of sample
The kind of 4.1 experiment meats:
Pork.
Composition and the preparation method of the rejuvenator that 4.2 samples are used:
The rejuvenator using forms identical with embodiment 3 with embodiment 1 respectively with preparation method, and the sample of preparation is sequentially compiled as sample 1 and sample 2.
Composition and the preparation method of the rejuvenator that 4.3 reference substances are used:
It is the scheme described in embodiment 2 in CN 103766941 A patent applications that reference substance rejuvenator used adopts publication number, but because all only having concentration, the Chinese flowering quince juice in the formula of this embodiment, ginger juice and carambola juice without consumption, therefore cannot determine the consumption of each raw material in described rejuvenator.In order to be loyal to the original meaning of documents, the inventor has conscientiously studied claims and two embodiment of above-mentioned patent carefully, and publication number is that in CN 103766941 A patent applications, the scheme described in embodiment 2 is rewritten into following two steps the most at last.
A, filter after getting fresh pawpaw, pineapple and ginger and pulling an oar respectively, then get Kiwi berry squeezing; Then, by adding water to be made into volumetric concentration in Chinese flowering quince juice filtrate wherein, be 25% Chinese flowering quince juice;
B, get the pineapple juice that filters after isopyknic described Chinese flowering quince juice, making beating, the carambola juice after the ginger juice filtering after making beating and squeezing respectively; Then, by follow procedure, mix: the pineapple juice that filters after making beating is added and in described Chinese flowering quince juice, mixes → add the making beating carambola juice that the ginger juice of filtration mixes → adds after squeezing afterwards and mix and get final product.
Because pawpaw comprises a surname pawpaw and papaya, therefore above-mentioned pawpaw described in the prior art can be a surname pawpaw, can be also papaya.
The processing and fabricating step and method of 4.4 laboratory samples and reference substance:
1) get the experiment meat cleaning up, be then divided into respectively the bulk of 2cm * 3cm * 3cm;
2) above-mentioned block experiment meat is poured in tumbler, added respectively sample rejuvenator used and reference substance rejuvenator used, knead-salting 30 minutes, then together standing 30 minutes;
3) the experiment meat after standing is poured into respectively in pot, added the flavorings such as appropriate water and salt, monosodium glutamate and cooking wine, boil to ripe rotten;
4) the above-mentioned meat products boiling is cut into respectively to 10 grams/piece, obtain sample 1～2 and reference substance 1～6.
The addition of rejuvenator step 2) is with meat restatement, and wherein, sample 1 is for adding the rejuvenator 5% described in embodiment 1 to obtain; Sample 2 is for adding the rejuvenator 5% described in embodiment 3 to obtain; Reference substance 1 contains and declares the rejuvenator 1% of pawpaw to obtain for adding described in step 4.3; Reference substance 2 contains and declares the rejuvenator 5% of pawpaw to obtain for adding described in step 4.3; Reference substance 3 contains and declares the rejuvenator 8% of pawpaw to obtain for adding described in step 4.3; Reference substance 4 is for adding the rejuvenator 1% that contains papaya described in step 4.3 to obtain; Reference substance 5 is for adding the rejuvenator 5% that contains papaya described in step 4.3 to obtain; Reference substance 6 is for adding the rejuvenator 8% that contains papaya described in step 4.3 to obtain.
5, experimental result
In Table 2.
The results of sensory evaluation of table 2 sample and reference substance pork
The evaluation result of table 2 shows, the pork sample of processing through rejuvenator of the present invention in each evaluation project, comprise the subjective appreciation score of each sub-project of mouthfeel quality, all be significantly higher than the score of each reference substance, illustrate that rejuvenator of the present invention is remarkable to the raising effect of pork product edible quality, be better than prior art.
Embodiment 6 (fruit of preparing rejuvenator is selected comparative example)
1, experiment purpose
Contrast the Tenderization effect of the rejuvenator that checking is prepared by pawpaw and two kinds of components of pineapple with the rejuvenator of being prepared by pawpaw, pineapple, ginger and four kinds of components of Kiwi berry.
2, experimental technique
Identical with embodiment 5.
3, participate in evaluation and electing personnel and code of points
Identical with embodiment 5.
4, the preparation of sample
The kind of 4.1 experiment meats:
For pork.
Composition and the preparation method of the rejuvenator that 4.2 samples are used:
The composition of sample rejuvenator used: the papaya and the pineapple juice that are equated by volume form.
The preparation method of sample rejuvenator used: fresh papaya and pineapple are processed totally, filtered after making beating respectively, get isopyknic papaya and pineapple juice and mix and get final product.
Composition and the preparation method of the rejuvenator that 4.3 reference substances are used:
The composition of reference substance rejuvenator used: the papaya being equated by volume, pineapple juice, ginger juice and kiwi-fruit juice form.
The preparation method of reference substance rejuvenator used: fresh papaya, pineapple, ginger and Kiwi berry are processed clean, wherein, papaya, pineapple and ginger filter after pulling an oar respectively, Kiwi berry is squeezed the juice, and then gets isopyknic papaya, pineapple juice, ginger juice and kiwi-fruit juice and mixes and get final product.
The processing and fabricating step and method of 4.4 samples and reference substance:
Identical with embodiment 5;
The consumption of described sample and reference substance rejuvenator used is with the weighing scale of meat, and wherein, sample 1 is for adding the rejuvenator 1.5% described in step 4.2 to obtain; Sample 2 is for adding the rejuvenator 2.5% described in step 4.2 to obtain; Reference substance 1 is for adding the rejuvenator 3% described in step 4.3 to obtain; Reference substance 2 is for adding the rejuvenator 5% described in step 4.3 to obtain.
5, experimental result
In Table 3.
The results of sensory evaluation of table 3 sample and reference substance pork
The experimental result of table 3 shows:
The sample of the rejuvenator Tenderization of being prepared by papaya and two kinds of raw materials of pineapple, in the situation that rejuvenator consumption reduces by half, its every subjective appreciation score with use the rejuvenator Tenderization prepared by papaya, pineapple, ginger and four kinds of components of Kiwi berry reference substance score quite or slightly high, every evaluation PTS is apparently higher than corresponding reference substance.
Claims (4)
1. a preparation method for Stewed pork in soy sauce, the method comprises the following steps:
(1) clean and to cut apart: fresh pork impurity elimination, the rinsing of slaughtering or thawing is clean, after draining, be divided into the bulk of 3cm * 3cm * 3cm;
(2) knead-salting: it is 6.9～7.2 that the pork of having cut apart is first added to rejuvenator to the pH value of meat with 30～35 revs/min of tumblings 30 minutes, then adds pork to weigh the tumbling after 30 minutes again of 6～8% curing agent, standing 30～60 minutes in tumbler; Wherein,
Described rejuvenator is comprised of the raw material of following weight portion: 8～12 parts of pawpaw muddy flesh, 3～5 parts of pineapple muddy flesh, 2～4 parts of powdered glucoses, 2～4 parts of sodium hydrogen carbonate powders;
Described curing agent is comprised of the raw material of following weight portion: 9～11 parts of salt, 4～6 parts of monosodium glutamates, 6～8 parts, soy sauce, 6～8 parts of five-spice powders, 3～5 parts of ginger powders, 6～8 parts of eggs;
(3) dry: the pork of pickling is put into drying room, at 50～65 ℃, toast 12～16 hours;
(4) vacuum packaging: pack vacuum packaging bag into, vacuum-pumping and sealing after the Stewed pork in soy sauce of oven dry is weighed;
(5) after quick-frozen, refrigerate: by the quick-frozen 12 hours under the low temperature of-33 ℃～-30 ℃ of packaged Stewed pork in soy sauce, pack packing case into, under the condition of-20～-18 ℃, refrigerate.
2. the preparation method of a kind of Stewed pork in soy sauce according to claim 1, is characterized in that, the pawpaw muddy flesh in described rejuvenator is a surname's pawpaw muddy flesh or papaya muddy flesh.
3. the preparation method of a kind of Stewed pork in soy sauce according to claim 1 and 2, is characterized in that, described rejuvenator is comprised of the raw material of following weight portion: 10 parts of pawpaw muddy flesh, 4 parts of pineapple muddy flesh, 3 parts of powdered glucoses, 3 parts of sodium hydrogen carbonate powders.
4. the preparation method of a kind of Stewed pork in soy sauce according to claim 1 and 2, is characterized in that, in step (2), the addition of described curing agent is 7% of pork weight; Described curing agent is comprised of the raw material of following weight portion: salt 10, monosodium glutamate 5, soy sauce 7, five-spice powder 7, ginger powder 4, egg 7.
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| CN114176195A (en) * | 2021-11-04 | 2022-03-15 | 湖北省兴发磷化工研究院有限公司 | Tenderizing and crisping agent for duck esophagus and using method thereof |
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