CN105380218A - Japanese barbecued pork capable of being stored at room temperature and preparing method thereof - Google Patents
Japanese barbecued pork capable of being stored at room temperature and preparing method thereof Download PDFInfo
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- CN105380218A CN105380218A CN201510672471.1A CN201510672471A CN105380218A CN 105380218 A CN105380218 A CN 105380218A CN 201510672471 A CN201510672471 A CN 201510672471A CN 105380218 A CN105380218 A CN 105380218A
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- 238000002360 preparation method Methods 0.000 claims abstract description 42
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- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 5
- 229920002148 Gellan gum Polymers 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
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- 108010053775 Nisin Proteins 0.000 claims description 5
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 5
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- 239000001540 sodium lactate Substances 0.000 claims description 5
- 229940005581 sodium lactate Drugs 0.000 claims description 5
- 235000011088 sodium lactate Nutrition 0.000 claims description 5
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical group CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
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Classifications
-
- 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
Abstract
The invention discloses Japanese barbecued pork capable of being stored at room temperature and a preparing method thereof. The Japanese barbecued pork is prepared from, by weight, 100 parts of meat, 12-25 parts of injection seasoner liquid and 3.5-10 parts of barbecued pork seasoner liquid. The preparing method mainly comprises the steps of seasoner liquid preparation, meat preparation, pickling, sausage filling, curing, slicing, packaging, detection and sterilization. By optimizing the formula and the preparing method, the prepared Japanese barbecued pork has the advantages of being regular in shape, uniform and good in taste, high in fiber sense, high in chewiness, suitable for being stored at room temperature and long in storage life and has broad market prospects and great market benefits.
Description
Technical field
The present invention relates to skewer-roasted pork and preparation method thereof technical field, specifically provide a kind of can the Japanese skewer-roasted pork and preparation method thereof of normal temperature storage.
Background technology
Skewer-roasted pork is the traditional Han nationality's famous dish in Guangdong Province, belongs to Guangdong dishes system.Skewer-roasted pork is the one of barbecue meat, means with pork, meat of poultris, adds soy sauce, salt, sugar, wine flavoring, and after pickling, be inserted in a kind of cooked meat product through electricity or charcoal baking on special fork, be the one that taste is burnt in Guangdong.Take on a red color, lean meat is made more, slightly sweet.The soft tender succulence of Japanese skewer-roasted pork meat, bright and lustrous, fragrance overflow; Wherein again with fertile, lean meat is balanced is excellent, be referred to as " half girth of a garment ".
Japanese roast pork originates from Cantonese roast pork, but is different from Cantonese roast pork.Japanese skewer-roasted pork raw material more options streaky pork or plum blossom meat, after tumbling (massage), be rolled into tubular by hand, external application lace cord is tied up, or bittern halogen boils or boiling baking forms.The Japanese roast pork delicate mouthfeel made of streaky pork and succulence, the alternate fat of the girth of a garment is aromatic strongly fragrant, is top grade in Japanese roast pork.The Japanese roast pork made of plum blossom meat is because fat is relatively less, and lean meat is relatively many, so the fragrant aspect of fat is slightly inferior to five spend Japanese roast pork, but chewiness is stronger.In Japan, the conventional method of producing Japanese skewer-roasted pork is that halogen boils, and is about to the streaky pork pickled or the clot of plum blossom meat, is placed in halogen soup to carry out long halogen and boil with cotton thread after tying up, and pulls out after draining and cools, then cut into slices before consumption.The advantage that halogen boils be flavor substance in halogen soup can halogen boil with immersion process in enter into Japanese skewer-roasted pork, so the local flavor foot of Japanese skewer-roasted pork and succulence, the processing method that halogen boils is applicable to small-scale production, does not need large-scale production equipment, drops into less.But the shortcoming that this halogen boils method relies on the seasoning manually carrying out halogen soup, each product special flavour produced can not be consistent completely; In addition owing to adopting cotton rope to tie up, the thickness of product is very uneven, and shape is not fixed, and effectively can not control the specification of product; Therefore, the above-mentioned halogen method of boiling can not the Japanese roast pork of large-scale production.
In addition, traditional Japanese skewer-roasted pork is frozen product, requires under freezing conditions to preserve.But what domestic enterprise's cold chain generally did at present is bad, makes Japanese skewer-roasted pork product not easily store and transport.In addition, rapidly, Japanese skewer-roasted pork is again an important composition composition of hand-pulled noodles, and therefore to the increase in demand of Japanese roast pork, therefore the Japanese skewer-roasted pork of large-scale production is necessary in chain alliance of the hand-pulled noodles enterprise shop expansion of Japan.
Summary of the invention
In order to overcome above-mentioned defect, the invention provides a kind of can the Japanese skewer-roasted pork and preparation method thereof of normal temperature storage, this preparation method is simple, handling safety, and the Japanese skewer-roasted pork obtained through this preparation method is while having traditional Japanese skewer-roasted pork local flavor, also profile rule, tasty evenly, steady quality, can normal temperature storage and long shelf-life.
The present invention in order to the technical scheme solving its technical problem and adopt is: a kind of can the preparation method of Japanese skewer-roasted pork of normal temperature storage, comprise following making step:
(1) preparation of liquid seasoning: liquid seasoning comprises injection liquid seasoning and roast pork liquid seasoning, and preparation method is respectively:
(1a) preparation of liquid seasoning is injected: the seasoning material taking formula ratio, this seasoning material mainly comprises frozen water, salt, white granulated sugar, soy sauce, phosphate, Injectable soy protein isolate, edible glue, tasty agents, acidity regulator and antioxidant, obtains injecting liquid seasoning after above-mentioned seasoning mixing of materials is even; Separately by for subsequent use for the refrigeration of this injection liquid seasoning;
(1b) preparation of roast pork liquid seasoning: take the soy sauce of formula ratio, taste quinoline, malt syrup, brown sugar, glutamine transaminage as roast pork Seasoning Ingredients, obtains roast pork liquid seasoning after being mixed by above-mentioned roast pork Seasoning Ingredients, for subsequent use;
(2) preparation of meat material: after one-tenth block poultry meat is thawed, cleans, carry out manadesma, fatty mowing process, obtain meat material;
(3) pickle: first the injection liquid seasoning prepared in above-mentioned steps (1) is expelled in meat material according to proportioning, and the burden control between injection liquid seasoning and meat material is at 0.12 ~ 0.25:1; Then the roast pork liquid seasoning prepared in the meat material containing injection liquid seasoning and above-mentioned steps (1) is put in vacuum tumbler together according to proportioning and carry out vacuum tumbling operation; After vacuum tumbling has operated, the meat material containing liquid seasoning is pickled 8 ~ 12h under 0 ~ 8 DEG C of ambient temperature conditions, for subsequent use;
(4) bowel lavage: the meat materials quantitative pickled in above-mentioned steps (3) is filled in permeable and ventilative casing, and with tension punched-card machine by casing tension and sealing of checking card, obtain meat intestines;
(5) maturation process: first the meat intestines that above-mentioned steps (4) makes to be placed in Fumigator and once to toast under 55 ~ 65 DEG C of conditions, until casing dry tack free; And then recycle steam and boiling is carried out to the slaking of meat albumen to meat intestines; Then the meat intestines after boiling to be placed in again in Fumigator and carry out secondary baking 40 ~ 60min under 95 ~ 120 DEG C of conditions after, meat intestines maturation process completes; In addition, meat intestines also cool to 0 ~ 15 DEG C after completing by slaking;
(6) section and packaging: first the meat intestines that above-mentioned steps (5) makes are carried out quick-frozen, until the central temperature of meat intestines terminates quick-frozen after reaching-10 ~-5 DEG C under the environmental condition of-35 ~-30 DEG C; And then remove the casing of meat intestines, and utilize slicer to be cut by meat intestines, obtain the sliced meat of flap-type uniformity; And then adopt aluminium foil bag that sliced meat are carried out vacuum packaging, obtain packed meat products;
(7) detection and sterilization: the packed meat products utilizing food metal detection equipment obtained to above-mentioned steps (6) detects; Again the packed meat products after detecting is carried out 10 ~ 30min sterilization processing at 110 ~ 130 DEG C, be cooled to room temperature after sterilization terminates, namely obtaining can the Japanese skewer-roasted pork of normal temperature storage.
As a further improvement on the present invention, in above-mentioned steps (1a), this seasoning material also includes inorganic salts, condiment powder, food preservative;
The concrete preparation method of roast pork liquid seasoning is in above-mentioned steps (1b): first the soy sauce of formula ratio and taste quinoline to be placed in jacketed pan and to heat under 40 ~ 50 DEG C of conditions; And then again the brown sugar of formula ratio and malt syrup to be added successively in jacketed pan and be stirred to and be uniformly dissolved, again above-mentioned mixed liquor is placed in after mixing and pickles storehouse and refrigerate for subsequent use, until when needs carry out step (3) pickle operation time, again above-mentioned mixed liquor is taken out from pickling storehouse, and the glutamine transaminage of formula ratio is put in above-mentioned mixed liquor simultaneously, stirring and dissolving is even, obtains this roast pork liquid seasoning.
As a further improvement on the present invention, described phosphate is sodium phosphate trimer; Described edible glue is gellan gum; Described acidity regulator is sodium lactate; Described antioxidant is D-araboascorbic acid sodium; Described inorganic salts are natrium nitrosum;
Described tasty agents is the composite mixture of monosodium glutamate and flavour nucleotide disodium; Described food preservative is the composite mixture of nisin and sodium dehydroacetate.
As a further improvement on the present invention, in above-mentioned steps (2), the weight of meat material is 2.0 ~ 3.0 kilograms/block; Meat material is of a size of: length 40 ~ 60cm, width 20 ~ 40cm, thickness 1 ~ 2cm; The fat thickness of meat material is 0 ~ 3mm; And also comprise step (2a) between step (2) and step (3): refrigerate for subsequent use under the meat material of step (2) gained is positioned over 0 ~ 4 DEG C of ambient temperature conditions;
In above-mentioned steps (4), described casing selects folding footpath to be the fabric casing for sausage of 105mm; The weight of described meat intestines is 2.5 ~ 3.0 kilograms/block, and the length of meat intestines is 60 ~ 70cm.
As a further improvement on the present invention, in above-mentioned steps (3), the burden control between this roast pork liquid seasoning and meat material is at 0.035 ~ 0.1:1; The technological parameter of vacuum tumbling operation is: environment temperature is 0 ~ 6 DEG C, and vacuum is 0.04 ~ 0.085Mpa, and rotating speed is 8 ~ 10r/min, and tumbling total time is 3 ~ 9h.
Present invention also offers a kind of can the Japanese skewer-roasted pork of normal temperature storage, adopt of the present invention can the preparation method of Japanese skewer-roasted pork of normal temperature storage being prepared from.
As a further improvement on the present invention, by weight, this Japanese skewer-roasted pork of normal temperature storage can have following composition of raw materials: 100 parts, meat material, injection liquid seasoning 12 ~ 25 parts, roast pork liquid seasoning 3.5 ~ 10 parts.
As a further improvement on the present invention, described meat material is selected as pork;
Based on the described injection liquid seasoning of 100 weight portions, by weight, described injection liquid seasoning has following composition of raw materials: frozen water 40 ~ 52 parts, salt 1 ~ 5 part, white granulated sugar 8 ~ 15 parts, 9 ~ 15 parts, soy sauce, phosphate 0.5 ~ 1.5 part, Injectable soy protein isolate 5 ~ 10 parts, edible glue 0.05 ~ 0.1 part, tasty agents 1 ~ 1.3 part, acidity regulator 8 ~ 15 parts, antioxidant 0.3 ~ 0.4 part, 0.04 ~ 0.06 part, inorganic salts, condiment powder 0.4 ~ 0.5 part, food preservative 0.2 ~ 0.35 part;
Based on the described roast pork liquid seasoning of 100 weight portions, by weight, described roast pork liquid seasoning has following composition of raw materials: 45 ~ 52 parts, soy sauce, taste quinoline 15 ~ 20 parts, malt syrup 2 ~ 4 parts, 20 ~ 30 parts, brown sugar, glutamine transaminage 1 ~ 4.5 part.
As a further improvement on the present invention, described phosphate is sodium phosphate trimer; Described edible glue is gellan gum; Described acidity regulator is sodium lactate; Described antioxidant is D-araboascorbic acid sodium; Described inorganic salts are natrium nitrosum;
Described tasty agents is the composite mixture of the flavour nucleotide disodium of the monosodium glutamate of 0.8 ~ 1 weight portion and 0.2 ~ 0.3 weight portion;
Described food preservative is the composite mixture of the sodium dehydroacetate of the nisin of 0.1 ~ 0.2 weight portion and 0.1 ~ 0.15 weight portion.
The invention has the beneficial effects as follows: the present invention is by the optimum organization carried out its composition of raw materials and preparation method and improvement, make the Japanese skewer-roasted pork obtained have profile rule, tasty evenly, local flavor is good, meat fiber sense is strong, chewiness good, be suitable for normal temperature storage and the feature of long shelf-life, has wide market prospects and market efficiency.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further details, but the invention is not restricted to these embodiments.
The invention discloses a kind of can the Japanese skewer-roasted pork and preparation method thereof of normal temperature storage, the Japanese skewer-roasted pork obtained through the application preparation method while there is traditional Japanese skewer-roasted pork local flavor, also have profile rule, tasty evenly, local flavor is good, chewiness good, can normal temperature storage and the features such as long shelf-life.Study carefully it and realize reason, be mainly that the present invention the preparation method of Japanese skewer-roasted pork of normal temperature storage can be optimized innovation to this, and be equipped with combination is optimized to its composition of raw materials, be described as follows:
One, adopting preparation method of the present invention to prepare can the Japanese skewer-roasted pork of normal temperature storage
The weight portion of embodiment 1 ~ 5 shared by the raw material described in table 1, making this according to following steps (1) ~ step (7) can the Japanese skewer-roasted pork of normal temperature storage:
(1) preparation of liquid seasoning: liquid seasoning comprises injection liquid seasoning and roast pork liquid seasoning, and both preparation methods are respectively:
(1a) preparation of liquid seasoning is injected: the seasoning material taking formula ratio, this seasoning material mainly comprises frozen water, salt, white granulated sugar, soy sauce, phosphate, Injectable soy protein isolate, edible glue, tasty agents, inorganic salts, condiment powder, food preservative, acidity regulator and antioxidant, obtain injecting liquid seasoning after above-mentioned seasoning mixing of materials is even, separately this injection liquid seasoning is placed in and pickles storehouse and refrigerate for subsequent use under 0 ~ 5 DEG C of ambient temperature conditions;
(1b) preparation of roast pork liquid seasoning: take the soy sauce of formula ratio, taste quinoline, malt syrup, brown sugar, glutamine transaminage as roast pork Seasoning Ingredients; First the soy sauce of formula ratio and taste quinoline to be placed in jacketed pan and to heat under 40 ~ 50 DEG C of conditions; And then again the brown sugar of formula ratio and malt syrup to be added successively in jacketed pan and be stirred to and be uniformly dissolved, more above-mentioned mixed liquor is placed in after mixing and pickles storehouse and refrigerate for subsequent use under 0 ~ 5 DEG C of ambient temperature conditions; Until when needs carry out step (3) pickle operation time, then to be taken out from pickling storehouse by above-mentioned mixed liquor, and put in above-mentioned mixed liquor by the glutamine transaminage of formula ratio simultaneously, stirring and dissolving is even, obtains this roast pork liquid seasoning;
(2) preparation of meat material: after first one-tenth block poultry meat being thawed, cleans, carry out manadesma, fatty mowing process, obtain meat material; The weight of described meat material is 2.0 ~ 3.0 kilograms/block, and meat material is of a size of: length 40 ~ 60cm, width 20 ~ 40cm, thickness 1 ~ 2cm; The fat thickness of meat material is 0 ~ 3mm; Then also to need obtained meat material to be positioned in freezer and to refrigerate for subsequent use under 0 ~ 4 DEG C of ambient temperature conditions, until when need to carry out step (3) pickle operation time, then meat material to be taken out from freezer;
(3) pickle: be first expelled in meat material by the injection liquid seasoning prepared in above-mentioned steps (1) according to proportioning, the proportioning between injection liquid seasoning and meat material must control at 0.12 ~ 0.25:1; Then to put into together in vacuum tumbler according to proportioning carry out vacuum tumbling operation by injecting the roast pork liquid seasoning for preparing in the injection meat material of liquid seasoning and above-mentioned steps (1), wherein, proportioning between this roast pork liquid seasoning and meat material will control at 0.035 ~ 0.1:1, the technological parameter of vacuum tumbling operation is: environment temperature is 0 ~ 6 DEG C, vacuum is 0.04 ~ 0.085Mpa, rotating speed is 8 ~ 10r/min, and tumbling total time is 3 ~ 9h; After vacuum tumbling has operated, the meat material containing liquid seasoning is pickled 8 ~ 12h under 0 ~ 8 DEG C of ambient temperature conditions, for subsequent use;
(4) bowel lavage: the meat materials quantitative pickled in above-mentioned steps (3) is filled to permeable, ventilative and folding footpath is in the fabric casing for sausage of 105mm, and with tension punched-card machine casing is strained, check card sealing and cut-out, obtain meat intestines; The weight of described meat intestines is 2.5 ~ 3.0 kilograms/block (can be preferably 2.75 kilograms/block), and the length of meat intestines is 60 ~ 70cm;
(5) maturation process: first the meat intestines that above-mentioned steps (4) makes to be placed in Fumigator and to carry out low-temperature primary baking 50 ~ 60min under 55 ~ 65 DEG C of conditions, until casing dry tack free; And then recycle 85 ~ 95 DEG C of steam and carry out boiling 50 ~ 60min to the slaking of meat albumen to meat intestines, namely meat intestines central temperature reaches about 76 DEG C; Then the meat intestines after boiling to be placed in again in Fumigator and after carry out high temperature secondary baking 40 ~ 60min under 95 ~ 120 DEG C of conditions, meat intestines maturation process completes; Meat intestines also cool to 0 ~ 15 DEG C after completing by slaking in addition;
(6) section and packaging: first the meat intestines that above-mentioned steps (5) makes are carried out quick-frozen, until the central temperature of meat intestines terminates quick-frozen after reaching-10 ~-5 DEG C under the environmental condition of-35 ~-30 DEG C; And then remove the casing of meat intestines, and utilize slicer to be cut by meat intestines, obtain weight and be 18 ~ 40 grams/piece and the sliced meat of flap-type uniformity; And then adopt aluminium foil bag that sliced meat are carried out vacuum packaging, obtain packed meat products;
(7) detection and sterilization: the packed meat products utilizing food metal detection equipment obtained to above-mentioned steps (6) detects, the food harm avoiding metal impurities to cause; Again the packed meat products after detecting is carried out 10 ~ 30min sterilization processing at 110 ~ 130 DEG C, be cooled to room temperature after sterilization terminates, namely obtaining can the Japanese skewer-roasted pork of normal temperature storage.
In addition, in the present invention, by weight, this Japanese skewer-roasted pork of normal temperature storage can have following composition of raw materials: 100 parts, meat material, injection liquid seasoning 12 ~ 25 parts, roast pork liquid seasoning 3.5 ~ 10 parts.
Preferably, described meat material is selected as pork, and based on the described injection liquid seasoning of 100 weight portions, by weight, described injection liquid seasoning has following composition of raw materials: frozen water 40 ~ 52 parts, salt 1 ~ 5 part, white granulated sugar 8 ~ 15 parts, 9 ~ 15 parts, soy sauce, sodium phosphate trimer 0.5 ~ 1.5 part, Injectable soy protein isolate 5 ~ 10 parts, gellan gum 0.05 ~ 0.1 part, monosodium glutamate 0.8 ~ 1 part, flavour nucleotide disodium 0.2 ~ 0.3 part, sodium lactate 8 ~ 15 parts, 0.3 ~ 0.4 part, D-araboascorbic acid sodium, natrium nitrosum 0.04 ~ 0.06 part, condiment powder 0.4 ~ 0.5 part, nisin 0.1 ~ 0.2 part, sodium dehydroacetate 0.1 ~ 0.15 part, and based on the described roast pork liquid seasoning of 100 weight portions, by weight, described roast pork liquid seasoning has following composition of raw materials: 45 ~ 52 parts, soy sauce, taste quinoline 15 ~ 20 parts, malt syrup 2 ~ 4 parts, 20 ~ 30 parts, brown sugar, glutamine transaminage 1 ~ 4.5 part.
Table 1: unit: weight portion
Note: for ease of illustrating, " soy sauce " in now being filled a prescription by this injection liquid seasoning is defined as " soy sauce I ", and " soy sauce " in being filled a prescription by roast pork liquid seasoning is defined as " soy sauce II ".
Two, commercially available Japanese skewer-roasted pork is prepared
The customary preparation methods of the Japanese skewer-roasted pork of tradition, as follows:
Comparative example 1: meat material selects streaky pork or plum blossom meat, first meat material is carried out tumbling operation together with flavoring for mixture, is rolled into tubular by manual for meat material after tumbling completes, and is tied up by tubular meat material with cotton thread; Then the meat material tied up is placed in halogen soup and carries out long halogen and boil, pull cooling out after stew in soy sauce completes and drain; Last meat material good for stew in soy sauce carried out cutting into slices again, pack, stored refrigerated; Prepared by product.
In addition, present invention also provides comparative example 2 ~ 4, the weight portion of comparative example 2 ~ 4 all shared by the raw material described in table 2, and make Japanese skewer-roasted pork according to the preparation method described in the application.
Table 2: unit: weight portion
Note: for ease of illustrating, " soy sauce " in now being filled a prescription by this injection liquid seasoning is defined as " soy sauce I ", and " soy sauce " in being filled a prescription by roast pork liquid seasoning is defined as " soy sauce II ".
Two, product sensory evaluation and Physico-chemical tests
(1) product sensory evaluation
Respectively to carrying out sensory evaluation for the Japanese skewer-roasted pork obtained by the Japanese skewer-roasted pork of normal temperature storage and comparative example 1 ~ 4 obtained by the embodiment of the present invention 1 ~ 5, test result is as follows: table 3 is the sensory evaluation standard of Japanese skewer-roasted pork; Table 4 obtained by the embodiment of the present invention 1 ~ 5 can the Analyses Methods for Sensory Evaluation Results of the Japanese skewer-roasted pork of normal temperature storage and the Japanese skewer-roasted pork obtained by comparative example 1 ~ 4; Table 5 is in shelf life, the integrated sensory of the Japanese skewer-roasted pork of normal temperature storage and the Japanese skewer-roasted pork obtained by comparative example 1 ~ 4 can evaluate contrast prepared by the present invention.
The sensory evaluation standard of the Japanese skewer-roasted pork of table 3
Obtained by table 4 inventive embodiments 1 ~ 5 can the Analyses Methods for Sensory Evaluation Results of the Japanese skewer-roasted pork of normal temperature storage and the Japanese skewer-roasted pork obtained by comparative example 1 ~ 4
In table 5 shelf life, prepared by the embodiment of the present invention 2, the integrated sensory of the Japanese skewer-roasted pork of normal temperature storage and the Japanese skewer-roasted pork obtained by comparative example 1 ~ 4 can evaluate contrast
Can obtain shown in associative list 3 and table 4: the Japanese skewer-roasted pork prepared by the present invention all has higher scoring in outward appearance, local flavor, grease fragrance and chewiness etc., this show obtained by the present invention be a kind of profile rule, tasty evenly, local flavor is good, meat fiber sense is strong, chewiness is good Japanese skewer-roasted pork; Wherein especially with skewer-roasted pork performance optimal Japanese obtained by embodiment 2, but remaining embodiment also all can meet Production requirement.
In addition, also can draw from table 3 and table 5: although the Japanese skewer-roasted pork obtained by comparative example 1 has good local flavor, but product design is uneven, particularly, the Japanese skewer-roasted pork obtained by comparative example 1 is refrigerated item, and the shelf-life is still very short, and within the product refrigeration phase, the cost of storage is large, requires also high, therefore not easily preserve and transport holding conditions.And Japanese skewer-roasted pork obtained by the present invention is under room temperature environment condition and after the storage period of 6 months, product still has excellent integrated sensory's scoring, show that the Japanese skewer-roasted pork obtained by the present invention is suitable for normal temperature storage, and also there is the longer shelf-life.As for the Japanese skewer-roasted pork obtained by comparative example 2 ~ 4, although be also easy to normal temperature storage, their product sensory qualities within the storage life decline very fast, cannot compared with product quality of the present invention.Therefore, compared to the Japanese skewer-roasted pork obtained by comparative example 1 ~ 4, not only profile is regular, tasty evenly, local flavor is good, meat fiber sense is strong, chewiness good for the Japanese skewer-roasted pork obtained by the present invention, and is suitable for normal temperature storage, and long shelf-life.
And why the Japanese skewer-roasted pork obtained by the present invention has profile rule, evenly tasty, local flavor is good, meat fiber sense is strong, chewiness is good, be suitable for normal temperature storage and the feature of long shelf-life, have benefited from the optimum organization that it carries out composition of raw materials, and improvement is optimized to preparation method, be mainly manifested in: 1) composition of raw materials aspect, 1. the present invention adopts two kinds of liquid seasonings, one is primarily of frozen water, salt, white granulated sugar, soy sauce, phosphate, Injectable soy protein isolate, edible glue, tasty agents, inorganic salts, condiment powder, food preservative, the injection liquid seasoning that acidity regulator and antioxidant mix, another kind is primarily of soy sauce, taste quinoline, malt syrup, the roast pork liquid seasoning that brown sugar and glutamine transaminage mix, the formula of these two kinds of liquid seasonings is the optimization formula drawn under several times verification experimental verification, effectively can ensure the local flavor of Japanese skewer-roasted pork, grease fragrance and chewiness, especially, in the present invention, interpolation proportioning between injection liquid seasoning and meat material is extremely important, and this is directly connected to the local flavor of product and the quality of chewiness, because when the addition injecting liquid seasoning is very few, the salt distribution in meat material can be made uneven, be unfavorable for the local flavor of product, and when the addition injecting liquid seasoning is too much, the acid value of skewer-roasted pork product and peroxide value can be made again to have increase trend, thus product storage-stable is reduced, be unfavorable for the storage of product, and the present invention carries out excellent control to the interpolation proportioning between injection liquid seasoning and meat material, interpolation ratio between injection liquid seasoning and meat material is controlled at 0.12 ~ 0.25:1, effectively improve sense organ and the sense organ of product within the storage life of product, this point can be found out from the sensory test of the embodiment 2 table 4 and table 5 and comparative example 3 ~ 4.2. except carrying out except excellent control to the interpolation proportioning between injection liquid seasoning and meat material, the present invention is also to phosphate, Injectable soy protein isolate, and the addition of glutamine transaminage carries out excellent control, show: a) by being optimized combination to sodium phosphate trimer and Injectable soy protein isolate, the addition of sodium phosphate trimer is controlled at 0.5 ~ 1.5 weight portion, the addition of Injectable soy protein isolate is controlled at 5 ~ 10 weight portions, Japanese skewer-roasted pork is made still to keep certain moisture after high temperature sterilization, efficiently avoid Japanese skewer-roasted pork and cause the drawback that products taste sends out bavin after baking and high temperature sterilization, guarantee to make product of the present invention have splendid chewiness, this point can from the embodiment 2 table 4 and table 5, and find out in the sensory test of comparative example 2 ~ 4, b) by adding glutamine transaminage carry out excellent control to its addition, meat material is made when carrying out bowel lavage and being shaping closely, and can not be loose after high temperature sterilization, product keeps the shape of rule.
2) production technology aspect, 1. described injection liquid seasoning and roast pork liquid seasoning are being mixed into after in meat material by the present invention, carry out step vacuum tumbling, and the local flavor of above-mentioned two kinds of liquid seasonings and fragrance can be made to be remained in meat material completely; 2. the present invention adopts the segmented of low-temperature bake-thermophilic digestion-high-temperature baking to operate, and to be namely first placed in by the meat intestines made in Fumigator and under 55 ~ 65 DEG C of conditions, to carry out low-temperature primary baking 50 ~ 60min, until casing dry tack free; And then recycle 85 ~ 95 DEG C of steam and boiling 50 ~ 60min is carried out to the slaking of meat albumen to meat intestines; Then the meat intestines after boiling to be placed in again in Fumigator and after carry out high temperature secondary baking 40 ~ 60min under 95 ~ 120 DEG C of conditions, meat intestines maturation process completes; This segmented operation can make the fiber sense of meat well be strengthened, and makes skewer-roasted pork have good chewiness and bite; 3. the present invention adopts permeable, ventilative fabric casing for sausage in enema operation, like this when meat intestines carry out follow-up maturation process, the portion of water in meat intestines can be discharged preferably, thus making skewer-roasted pork product of the present invention still keep the true mouthfeel of the original fiber of meat in mouthfeel after high temperature sterilization, chewiness is good; 4. the present invention adopts aluminium foil bag that sliced meat are carried out vacuum packaging, and this aluminium foil bag is preferably the good PET12/Al7/PA15/RCPP60 aluminium foil bag of barrier property, compared to traditional transparent high-temperature retort pouch, the microbiological indicator impact of this aluminium foil bag on product is less, and this aluminium foil bag also well slow down the fading rate of skewer-roasted pork product colour, the skewer-roasted pork product color shown as in aluminium foil bag is red sauce, and the skewer-roasted pork product color in transparent high-temperature retort pouch is grey; 5. the present invention also carries out high temperature sterilization to the product after packaging, well extends the shelf-life of skewer-roasted pork of the present invention, makes it reach more than 10 months.Therefore, the present invention on the basis that optimizing raw material is filled a prescription, and is equipped with and is optimized innovation to the production method of skewer-roasted pork, well improves the quality of Japanese skewer-roasted pork finished product.
(2) product Physico-chemical tests
Respectively to carrying out Physico-chemical tests for the Japanese skewer-roasted pork obtained by the Japanese skewer-roasted pork of normal temperature storage and comparative example 2 ~ 4 obtained by embodiment 2.Testing result is as shown in table 5:
Obtained by table 6 embodiment of the present invention 2 can the Physico-chemical tests result of the Japanese skewer-roasted pork of normal temperature storage and the Japanese skewer-roasted pork obtained by comparative example 2 ~ 4
Note: P=(M1-M2)/M1*100%; Wherein percentage of water loss P, weight M1 before dehydration, weight M2 after dehydration;
F=(D1-D2)/D1*100%; Wherein average diameter D1 before shrinkage factor F sterilization, diameter D2 after sterilization;
As shown in Table 6, the percentage of water loss of Japanese skewer-roasted pork product obtained by the embodiment of the present invention 2 and shrinkage factor are all much smaller than the Japanese skewer-roasted pork obtained by comparative example 2 ~ 4, this also just shows that the product obtained by the present invention efficiently avoid Japanese skewer-roasted pork through toasting and causing the drawback that products taste sends out bavin after high temperature sterilization, and the Japanese skewer-roasted pork product obtained by the present invention has splendid chewiness.Certainly, this also further demonstrates in composition of raw materials of the present invention and controls the addition of injection liquid seasoning, especially to the excellent control of addition of sodium phosphate trimer and Injectable soy protein isolate, creates vital effect to the mouthfeel of product of the present invention.
In addition, also can find out from table 6, compared to the Japanese skewer-roasted pork obtained by comparative example 2 ~ 4, acid value and the peroxide value of Japanese skewer-roasted pork product obtained by the embodiment of the present invention 2 are all lower, this also just shows that Japanese skewer-roasted pork product oil quality obtained by the embodiment of the present invention 2 is good, freshness and refinement good, product is nutritious; Particularly, due to the acid value of the present invention's Japanese skewer-roasted pork product and peroxide value lower, product storage-stable is high, has the longer shelf-life.
In sum, the present invention is filled a prescription and preparation method by optimizing raw material, make the Japanese skewer-roasted pork obtained have profile rule, tasty evenly, local flavor is good, meat fiber sense is strong, chewiness good, be suitable for normal temperature storage and the feature of long shelf-life; Wherein especially best in quality with embodiment 2 products obtained therefrom again, there is wide market prospects and market efficiency.
Above-mentioned lifted embodiment only in order to composition of the present invention and effect to be described, not thereby come to arrest limit the scope of the claims of the present invention, therefore such as all equivalent structures change and do not depart from similar amendment of the present invention, be all under the jurisdiction of patent category of the present invention.
Claims (9)
1. can the preparation method of Japanese skewer-roasted pork of normal temperature storage, it is characterized in that: comprise following making step:
(1) preparation of liquid seasoning: liquid seasoning comprises injection liquid seasoning and roast pork liquid seasoning, and preparation method is respectively:
(1a) preparation of liquid seasoning is injected: the seasoning material taking formula ratio, this seasoning material mainly comprises frozen water, salt, white granulated sugar, soy sauce, phosphate, Injectable soy protein isolate, edible glue, tasty agents, acidity regulator and antioxidant, obtains injecting liquid seasoning after above-mentioned seasoning mixing of materials is even; Separately by for subsequent use for the refrigeration of this injection liquid seasoning;
(1b) preparation of roast pork liquid seasoning: take the soy sauce of formula ratio, taste quinoline, malt syrup, brown sugar, glutamine transaminage as roast pork Seasoning Ingredients, obtains roast pork liquid seasoning after being mixed by above-mentioned roast pork Seasoning Ingredients, for subsequent use;
(2) preparation of meat material: after one-tenth block poultry meat is thawed, cleans, carry out manadesma, fatty mowing process, obtain meat material;
(3) pickle: first the injection liquid seasoning prepared in above-mentioned steps (1) is expelled in meat material according to proportioning, and the burden control between injection liquid seasoning and meat material is at 0.12 ~ 0.25:1; Then the roast pork liquid seasoning prepared in the meat material containing injection liquid seasoning and above-mentioned steps (1) is put in vacuum tumbler together according to proportioning and carry out vacuum tumbling operation; After vacuum tumbling has operated, the meat material containing liquid seasoning is pickled 8 ~ 12h under 0 ~ 8 DEG C of ambient temperature conditions, for subsequent use;
(4) bowel lavage: the meat materials quantitative pickled in above-mentioned steps (3) is filled in permeable and ventilative casing, and with tension punched-card machine by casing tension and sealing of checking card, obtain meat intestines;
(5) maturation process: first the meat intestines that above-mentioned steps (4) makes to be placed in Fumigator and once to toast under 55 ~ 65 DEG C of conditions, until casing dry tack free; And then recycle steam and boiling is carried out to the slaking of meat albumen to meat intestines; Then the meat intestines after boiling to be placed in again in Fumigator and carry out secondary baking 40 ~ 60min under 95 ~ 120 DEG C of conditions after, meat intestines maturation process completes; In addition, meat intestines also cool to 0 ~ 15 DEG C after completing by slaking;
(6) section and packaging: first the meat intestines that above-mentioned steps (5) makes are carried out quick-frozen, until the central temperature of meat intestines terminates quick-frozen after reaching-10 ~-5 DEG C under the environmental condition of-35 ~-30 DEG C; And then remove the casing of meat intestines, and utilize slicer to be cut by meat intestines, obtain the sliced meat of flap-type uniformity; And then adopt aluminium foil bag that sliced meat are carried out vacuum packaging, obtain packed meat products;
(7) detection and sterilization: the packed meat products utilizing food metal detection equipment obtained to above-mentioned steps (6) detects; Again the packed meat products after detecting is carried out 10 ~ 30min sterilization processing at 110 ~ 130 DEG C, be cooled to room temperature after sterilization terminates, namely obtaining can the Japanese skewer-roasted pork of normal temperature storage.
2. according to claim 1 can the preparation method of Japanese skewer-roasted pork of normal temperature storage, it is characterized in that: in above-mentioned steps (1a), this seasoning material also includes inorganic salts, condiment powder, food preservative;
The concrete preparation method of roast pork liquid seasoning is in above-mentioned steps (1b): first the soy sauce of formula ratio and taste quinoline to be placed in jacketed pan and to heat under 40 ~ 50 DEG C of conditions; And then again the brown sugar of formula ratio and malt syrup to be added successively in jacketed pan and be stirred to and be uniformly dissolved, again above-mentioned mixed liquor is placed in after mixing and pickles storehouse and refrigerate for subsequent use, until when needs carry out step (3) pickle operation time, again above-mentioned mixed liquor is taken out from pickling storehouse, and the glutamine transaminage of formula ratio is put in above-mentioned mixed liquor simultaneously, stirring and dissolving is even, obtains this roast pork liquid seasoning.
3. according to claim 2 can the preparation method of Japanese skewer-roasted pork of normal temperature storage, it is characterized in that: described phosphate is sodium phosphate trimer; Described edible glue is gellan gum; Described acidity regulator is sodium lactate; Described antioxidant is D-araboascorbic acid sodium; Described inorganic salts are natrium nitrosum;
Described tasty agents is the composite mixture of monosodium glutamate and flavour nucleotide disodium; Described food preservative is the composite mixture of nisin and sodium dehydroacetate.
4. according to claim 1 can the preparation method of Japanese skewer-roasted pork of normal temperature storage, it is characterized in that: in above-mentioned steps (2), the weight of meat material is 2.0 ~ 3.0 kilograms/block; Meat material is of a size of: length 40 ~ 60cm, width 20 ~ 40cm, thickness 1 ~ 2cm; The fat thickness of meat material is 0 ~ 3mm; And also comprise step (2a) between step (2) and step (3): refrigerate for subsequent use under the meat material of step (2) gained is positioned over 0 ~ 4 DEG C of ambient temperature conditions;
In above-mentioned steps (4), described casing selects folding footpath to be the fabric casing for sausage of 105mm; The weight of described meat intestines is 2.5 ~ 3.0 kilograms/block, and the length of meat intestines is 60 ~ 70cm.
5. according to claim 1 can the preparation method of Japanese skewer-roasted pork of normal temperature storage, it is characterized in that: in above-mentioned steps (3), the burden control between this roast pork liquid seasoning and meat material is at 0.035 ~ 0.1:1; The technological parameter of vacuum tumbling operation is: environment temperature is 0 ~ 6 DEG C, and vacuum is 0.04 ~ 0.085Mpa, and rotating speed is 8 ~ 10r/min, and tumbling total time is 3 ~ 9h.
6. can the Japanese skewer-roasted pork of normal temperature storage, adopt can the preparation method of Japanese skewer-roasted pork of normal temperature storage be prepared from claim 1-5 described in any one.
7. according to claim 6 can the Japanese skewer-roasted pork of normal temperature storage, it is characterized in that: by weight, this Japanese skewer-roasted pork of normal temperature storage can have following composition of raw materials: 100 parts, meat material, injection liquid seasoning 12 ~ 25 parts, roast pork liquid seasoning 3.5 ~ 10 parts.
8. according to claim 7 can the Japanese skewer-roasted pork of normal temperature storage, it is characterized in that: described meat material is selected as pork;
Based on the described injection liquid seasoning of 100 weight portions, by weight, described injection liquid seasoning has following composition of raw materials: frozen water 40 ~ 52 parts, salt 1 ~ 5 part, white granulated sugar 8 ~ 15 parts, 9 ~ 15 parts, soy sauce, phosphate 0.5 ~ 1.5 part, Injectable soy protein isolate 5 ~ 10 parts, edible glue 0.05 ~ 0.1 part, tasty agents 1 ~ 1.3 part, acidity regulator 8 ~ 15 parts, antioxidant 0.3 ~ 0.4 part, 0.04 ~ 0.06 part, inorganic salts, condiment powder 0.4 ~ 0.5 part, food preservative 0.2 ~ 0.35 part;
Based on the described roast pork liquid seasoning of 100 weight portions, by weight, described roast pork liquid seasoning has following composition of raw materials: 45 ~ 52 parts, soy sauce, taste quinoline 15 ~ 20 parts, malt syrup 2 ~ 4 parts, 20 ~ 30 parts, brown sugar, glutamine transaminage 1 ~ 4.5 part.
9. according to claim 8 can the Japanese skewer-roasted pork of normal temperature storage, it is characterized in that: described phosphate is sodium phosphate trimer; Described edible glue is gellan gum; Described acidity regulator is sodium lactate; Described antioxidant is D-araboascorbic acid sodium; Described inorganic salts are natrium nitrosum;
Described tasty agents is the composite mixture of the flavour nucleotide disodium of the monosodium glutamate of 0.8 ~ 1 weight portion and 0.2 ~ 0.3 weight portion;
Described food preservative is the composite mixture of the sodium dehydroacetate of the nisin of 0.1 ~ 0.2 weight portion and 0.1 ~ 0.15 weight portion.
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