CN107772280B - Flavored pork product and preparation method thereof - Google Patents
Flavored pork product and preparation method thereof Download PDFInfo
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- CN107772280B CN107772280B CN201711215157.6A CN201711215157A CN107772280B CN 107772280 B CN107772280 B CN 107772280B CN 201711215157 A CN201711215157 A CN 201711215157A CN 107772280 B CN107772280 B CN 107772280B
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
Abstract
The invention relates to the technical field of food processing, in particular to a flavored pork product and a preparation method thereof. The surface layer of the flavored pork product is solid, and the thickness of the surface layer is 0.3-1.5 mm; the flavor pork product is in colloidal state, and has a thickness of more than 2cm, and is prepared from plant or animal raw materials. The preparation method comprises separating papaya milk and papaya pulp, and refrigerating at a temperature lower than 4 deg.C; selecting fat meat and lean meat in a ratio of 1: 10-1: 20, vibrating the fat pork into pork powder in an ultramicro high frequency mode; adding acetic acid into the pork powder, wherein the weight ratio of the pork powder to the acetic acid is 2: 1-1: 2, stirring and degrading for 0.5-1 hour, and heating for 0.2-1 hour at the temperature of 60-85 ℃ to obtain ultramicro pork powder; the pork sausage has the advantages that various flavor substances are released through degradation of pure natural substances, pig polypeptide composite delicate flavor is fused, pig polyunsaturated fatty acid and pawpaw organic acid are generated into organic acid polypeptide composite micromolecules, substances with insoluble fibers are refined and toughened, and the pork product is in a solid-surface and colloidal-inside shape finally.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a flavored pork product and a preparation method thereof.
Background
Pork flavor is a combination of the taste, aroma and chemical sensory factors of pork. The substances such as protein, fat and the like in the pork are degraded to generate a series of flavor substances and flavor substance precursors. In the prior art, the meat product of the pig,
(1) lean meat type products are too much overweight, and pork has poor or too single flavor;
(2) the food additive is used, so that the original flavor of the pork is reduced to a certain extent;
(3) the pork is refrigerated and the improper processing mode greatly reduces the flavor quality of the pork product, the pork product is hard to chew, or the pork product is tasteless when being chewed, and the quality is seriously influenced, for example, certain sausages.
The papaya milk is rich in protease and lipase, and its pulp contains rich saccharide, protein, organic acid, saponin, calcium, etc. and many fragrant components, such as alcohol, ester, aldehyde, acid, ketone, hydrocarbon, etc. and has high nutrients, easy absorption, good flavor and enough fragrance. In the prior art, the use of papaya milk or pulp for improving the flavor of pork products has not been reported.
The lactobacillus reuteri has the main beneficial effects of lactic acid bacteria, can secrete a non-protein broad-spectrum antibacterial substance (reuterin), and can effectively reduce the number of listeria monocytogenes and escherichia coli in refrigerated food. In the prior art of meat products, lactobacillus reuteri is not applied to improve the flavor of pork products.
Disclosure of Invention
In order to solve the technical problems, the invention provides a special-flavor pork product which is made of animal and plant raw materials, has a hard outer layer and a colloidal and soft inner part, has obvious difference with the taste of the existing pork product and has advancement.
A method for preparing a flavored pork product is characterized in that proteins and fat are degraded into small molecules by a method of degrading pure natural substances, so that various flavor substances are released, and specific flavors of pig polypeptide, compound delicate flavor of pig amino acid, fragrance of polyunsaturated fatty acid of pig fat and the like are fused. Meanwhile, organic acids such as papaya citric acid and the like react with pork fibers to generate organic acid polypeptide composite micromolecules, so that insoluble substances of the fibers are refined and toughened, the pork product finally presents a solid appearance and colloidal interior shape, and the flavor of the pork product is enriched.
The technical scheme of the invention is as follows:
the first scheme is as follows: a flavored pork product comprises:
the surface layer of the flavored pork product is solid, and the thickness of the surface layer is 0.3-1.5 mm; the flavored pork product is characterized in that the flavored pork product is colloidal, the thickness of the flavored pork product is more than 2cm, and the flavored pork product is prepared from the following components in parts by weight:
100-400 parts of pork with fertilizer, 0.10-6 parts of seasoning, 0.6-8 parts of papaya milk, 29.910-300.30 parts of papaya flesh, 0.090-2.692 parts of Roy's mushroom powder and 30-300 parts of egg white.
Scheme II: a method for preparing a flavored pork product comprises the following steps:
a method for preparing flavored pork product comprises the following steps,
(1) separating the pawpaw milk and the pawpaw pulp, and refrigerating at the refrigerating temperature of less than 4 ℃;
(2) selecting fat meat and lean meat in a ratio of 1: 10-1: 20, vibrating the fat pork into pork powder in an ultramicro high frequency mode;
(3) adding acetic acid into the pork powder, wherein the weight ratio of the pork powder to the acetic acid is 2: 1-1: 2, stirring and degrading for 0.5-1 h, and heating for 0.2-1 h at the temperature of 60-85 ℃ to obtain ultramicro pork powder;
(4) adding seasonings into the ultramicro pork powder according to the proportion of 0.1-1.5%, and rolling and kneading for 0.5-1 hour to obtain an ultramicro pork product;
(5) mixing the ultramicro pork product with papaya milk according to a weight ratio of 50: l to 150: l, rolling and kneading at a constant temperature of 25-35 ℃, reacting for 2-3 hours, and heating at 85-95 ℃ for 1-3 hours to obtain a papaya pork product;
(6) extruding and forming a papaya pork product for later use;
(7) mincing papaya flesh, adding lactobacillus reuteri powder according to 0.1-0.3%, keeping the stirring temperature at 3-15 ℃, and uniformly stirring to form a bacterial paste;
(8) spraying the bacterial paste on the surface of the formed papaya pork product, wherein the spraying pressure is 0.1-0.3 Kg/cm2, the spraying flow is 0.5-1.5 g/s, the spraying time is 1-10 min, and after the spraying is finished, placing the papaya pork product in an environment with the humidity less than 30% and the temperature of 3-15 ℃ and standing for 3-6 hours to obtain the bacterial paste pork product;
(9) spraying egg white on the surface of the mushroom paste pork product, wherein the spraying pressure is 0.2-0.5 Kg/cm2Spraying flow of 1-2 g/s for 0.5-5 min, and heating at 60-80 deg.C for 5-30 min to obtain flavored pork product;
(10) and (3) carrying out vacuum packaging on the flavored pork product by using the air-barrier composite film.
The preparation method of the other flavored pork product comprises the following steps:
(1) separating the pawpaw milk and the pawpaw pulp, and refrigerating at the temperature of 2 ℃;
(2) selecting fat meat and lean meat in a ratio of 1: 15, ultra-micro high-frequency vibrating the fat pork into pork powder;
(3) adding acetic acid into the pork powder, wherein the weight ratio of the pork powder to the acetic acid is 2: 3, stirring and degrading for 0.5 h; heating at 80 deg.C for 0.3h to obtain ultramicro pork powder;
(4) adding 0.5% of flavoring into ultramicro pork powder, and kneading for 0.7 hr to obtain ultramicro pork product;
(5) mixing the ultramicro pork product with pawpaw milk according to the weight ratio of 100: l, rolling and kneading at constant temperature, setting the temperature to be 30 ℃, and performing rolling and kneading reaction for 2.5 hours; heating at 90 deg.C for 2 hr to obtain fructus Chaenomelis pork product;
(6) extruding and forming a papaya pork product for later use;
(7) mincing fructus Chaenomelis pulp, adding 0.2% Lactobacillus reuteri powder, stirring at 5 deg.C, and stirring to obtain paste;
(8) spraying the bacterial paste on the surface of the formed pawpaw pork product, wherein the spraying pressure is 0.2Kg/cm2Spraying for 5min at a flow rate of 0.5g/s, standing for 3 hr in an environment with humidity of 20% and temperature of 10 deg.C to obtain a paste pork product;
(9) spraying egg white on the surface of the pork product with the mushroom paste under the spraying pressure of 0.3Kg/cm2Spraying for 1min at a flow rate of 1.5g/s, and heating at 80 deg.C for 30min to obtain flavored pork product;
(10) and (3) carrying out vacuum packaging on the flavored pork product by using the air-barrier composite film.
Further, 8-13 parts by weight of salt, 0.5-3 parts by weight of lemon juice, 0.5-3 parts by weight of sugarcane juice and 0.03-0.05 part by weight of vitamin C.
Further, the separation of the papaya latex and papaya pulp comprises the following steps:
(1) peeling fructus Chaenomelis, collecting milk,
(2) crushing papaya flesh to obtain fruit grains with grain size less than 20 mm,
(3) putting the fruit grains into a beating machine for sieving,
(4) and (3) placing the mixture in a low-speed centrifuge for centrifugal separation, setting the rotating speed to be 1000 r/min-2000 r/min and the time to be 30-60 s, and obtaining the pawpaw milk and the pawpaw pulp after separation.
Further, the pawpaw is one or a combination of a plurality of green papaya, chaenomeles speciosa and fruit pawpaw.
Compared with the prior art, the invention has the beneficial effects that:
1. the method comprises the steps of catalyzing components such as protein, fat and polysaccharide in the pork paste to generate flavor substances or flavor precursor substances by using papaya milk rich in natural enzymes such as protease and lipase, and then coating the flavor substances or flavor precursor substances on the surface of a formed pork paste product by using lactobacillus reuteri paste (formed by stirring melon and fruit pulp and adding lactobacillus reuteri powder to mix uniformly), so that the flavor is further improved, and the novel flavor pork product which is fragrant, tender, delicious and beneficial is prepared.
2. The pork product which is made of animal and plant raw materials and has the advantages of hard outer layer, colloidal and soft inner part and unique flavor is obviously different from the existing pork product and has advancement.
3. The invention degrades protein and fat into micromolecules by a method of degrading pure natural substances, releases various flavor substances, and fuses the special flavors of pig polypeptide, compound delicate flavor of pig amino acid, the fragrance of polyunsaturated fatty acid of pig fat and the like. Meanwhile, organic acids such as papaya citric acid and the like react with pork fibers to generate organic acid polypeptide composite micromolecules, so that insoluble substances of the fibers are refined and toughened, the pork product finally presents a solid appearance and colloidal interior shape, and the flavor of the pork product is enriched.
4. The pork product flavor is formed, the starting raw materials are cheap non-lean pork and melons and fruits, and the protein, fat, polysaccharide, fatty acid, saponin, flavonoid and the like in the pork product flavor form a flavor substance precursor or a flavor substance, so that the types of the domestic pork products are enriched.
5. The thickness of the surface layer of the flavored pork product can be as thin as 0.3-1.5 mm, and the state of soft jelly inside the flavored pork product can be stably fixed.
The specific implementation mode is as follows:
a flavored pork product is characterized in that the surface layer of the flavored pork product is solid and has a thickness of 0.3-1.5 mm; the flavored pork product is characterized in that the flavored pork product is colloidal, the thickness of the flavored pork product is more than 2cm, and the flavored pork product is prepared from the following components in parts by weight:
100-400 parts of pork with fertilizer, 0.10-6 parts of seasoning, 0.6-8 parts of papaya milk, 29.910-300.30 parts of papaya flesh, 0.090-2.692 parts of Roy's mushroom powder and 30-300 parts of egg white.
A method for preparing flavored pork product comprises the following steps,
(1) separating the pawpaw milk and the pawpaw pulp, and refrigerating at the refrigerating temperature of less than 4 ℃;
(2) selecting fat meat and lean meat in a ratio of 1: 10-1: 20, vibrating the fat pork into pork powder in an ultramicro high frequency mode;
(3) adding acetic acid into the pork powder, wherein the weight ratio of the pork powder to the acetic acid is 2: 1-1: 2, stirring and degrading for 0.5-1 h, and heating for 0.2-1 h at the temperature of 60-85 ℃ to obtain ultramicro pork powder;
(4) adding seasonings into the ultramicro pork powder according to the proportion of 0.1-1.5%, and rolling and kneading for 0.5-1 hour to obtain an ultramicro pork product;
(5) mixing the ultramicro pork product with papaya milk according to a weight ratio of 50: l to 150: l, rolling and kneading at a constant temperature of 25-35 ℃, reacting for 2-3 hours, and heating at 85-95 ℃ for 1-3 hours to obtain a papaya pork product;
(6) extruding and forming a papaya pork product for later use;
(7) mincing papaya flesh, adding lactobacillus reuteri powder according to 0.1-0.3%, keeping the stirring temperature at 3-15 ℃, and uniformly stirring to form a bacterial paste;
(8) spraying the bacterial paste on the surface of the formed papaya pork product, wherein the spraying pressure is 0.1-0.3 Kg/cm2, the spraying flow is 0.5-1.5 g/s, the spraying time is 1-10 min, and after the spraying is finished, placing the papaya pork product in an environment with the humidity less than 30% and the temperature of 3-15 ℃ and standing for 3-6 hours to obtain the bacterial paste pork product;
(9) spraying egg white on the surface of the mushroom paste pork product, wherein the spraying pressure is 0.2-0.5 Kg/cm2, the spraying flow is 1-2 g/s, the spraying time is 0.5-5 min, and after the spraying is finished, heating the mushroom paste pork product for 5-30 min at the temperature of 60-80 ℃ to obtain the flavor pork product;
(10) and (3) carrying out vacuum packaging on the flavored pork product by using the air-barrier composite film.
Further, the seasoning comprises the following ingredients in parts by weight: 8-13 parts of salt, 0.5-3 parts of lemon juice, 0.5-3 parts of sugarcane juice and 0.03-0.05 part of vitamin C.
Furthermore, the pork is fresh pork.
Further, the separation of the papaya latex and papaya pulp comprises the following steps:
(1) peeling fructus Chaenomelis, collecting milk,
(2) crushing papaya flesh to obtain fruit grains with grain size less than 20 mm,
(3) putting the fruit grains into a beating machine for sieving,
(4) and (3) placing the mixture in a low-speed centrifuge for centrifugal separation, setting the rotating speed to be 1000 r/min-2000 r/min and the time to be 30-60 s, and obtaining the pawpaw milk and the pawpaw pulp after separation.
Further, the pawpaw is one or a combination of a plurality of green papaya, chaenomeles speciosa and fruit pawpaw.
Example 1:
a flavored pork product, the physical form of the surface layer of the flavored pork product is solid, and the thickness of the surface layer is 1 mm; the flavored pork product is characterized in that the flavored pork product is colloidal and 3cm in thickness, and is prepared from the following components in parts by weight:
100 parts of pork with fertilizer, 0.50 part of seasoning, 1 part of pawpaw milk, 149.70 parts of pawpaw pulp, 0.30 part of Roy's mushroom powder and 90 parts of egg white.
The preparation method of the flavor pork product comprises the following steps,
(1) separating the pawpaw milk and the pawpaw pulp, refrigerating, and keeping the refrigerating temperature at 2 ℃;
(2) selecting fat meat and lean meat in a ratio of 1: 15, ultra-micro high-frequency vibrating the fat pork into pork powder;
(3) adding acetic acid into the pork powder, wherein the weight ratio of the pork powder to the acetic acid is 2: 3, stirring and degrading for 0.5 h; heating at 80 deg.C for 0.3h to obtain ultramicro pork powder;
(4) adding 0.5% of flavoring into ultramicro pork powder, and kneading for 0.7 hr to obtain ultramicro pork product;
(5) mixing the ultramicro pork product with pawpaw milk according to the weight ratio of 100: l, rolling and kneading at constant temperature, setting the temperature to be 30 ℃, and performing rolling and kneading reaction for 2.5 hours; heating at 90 deg.C for 2 hr to obtain fructus Chaenomelis pork product;
(6) extruding and forming a papaya pork product for later use;
(7) mincing fructus Chaenomelis pulp, adding 0.2% Lactobacillus reuteri powder, stirring at 5 deg.C, and stirring to obtain paste;
(8) spraying the bacterial paste on the surface of the formed papaya pork product, wherein the spraying pressure is 0.2Kg/cm2, the spraying flow is 0.5g/s, the spraying time is 5min, and after the spraying is finished, placing the papaya pork product in an environment with the humidity of 20% and the temperature of 10 ℃ and standing for 3 hours to obtain the bacterial paste pork product;
(9) spraying egg white on the surface of the pork product with the mushroom paste under the spraying pressure of 0.3Kg/cm2, the spraying flow rate of 1.5g/s and the spraying time of 1min, and after the spraying is finished, placing the pork product in an environment at 80 ℃ and heating for 30min to obtain the flavored pork product;
(10) and (3) carrying out vacuum packaging on the flavored pork product by using the air-barrier composite film.
Further, the seasoning comprises the following ingredients in parts by weight: 10 parts of salt, 3 parts of lemon juice, 0.5 part of sugarcane juice and 0.05 part of vitamin C.
Furthermore, the pork is fresh pork.
Further, the separation of the papaya latex and papaya pulp comprises the following steps:
(1) peeling fructus Chaenomelis, collecting milk,
(2) crushing papaya flesh to obtain fruit grains with grain size of 10 mm,
(3) putting the fruit grains into a beating machine for sieving,
(4) centrifuging in a low speed centrifuge at 1000r/min for 30s to obtain papaya milk and papaya flesh.
Further, the pawpaw is one or a combination of a plurality of green papaya, chaenomeles speciosa and fruit pawpaw.
Example 2:
a flavored pork product, the physical form of the surface layer of the flavored pork product is solid, and the thickness of the surface layer is 1.5 mm; the flavored pork product is in a glue state and 10cm in thickness, and is prepared from the following components in parts by weight:
300 parts of pork with fertilizer, 0.30 part of seasoning, 6 parts of pawpaw milk, 59.82 parts of pawpaw pulp, 0.28 part of Roy's mushroom powder and 120 parts of egg white.
A method for preparing flavored pork product comprises the following steps,
(1) separating the pawpaw milk and the pawpaw pulp, and refrigerating at the temperature of 3.9 ℃;
(2) selecting fat meat and lean meat in a ratio of 1: 20, vibrating the fat pork into pork powder in an ultramicro high frequency mode;
(3) adding acetic acid into the pork powder, wherein the weight ratio of the pork powder to the acetic acid is 2: 1, stirring and degrading for 0.8 hour, and heating for 1 hour at 85 ℃ to obtain ultramicro pork powder;
(4) adding 0.1% of flavoring into ultramicro pork powder, and rolling and kneading for flavoring for 1 hr to obtain ultramicro pork product;
(5) mixing the ultramicro pork product with papaya milk according to a weight ratio of 50: l, rolling and kneading at constant temperature, setting the temperature to be 35 ℃, performing rolling and kneading reaction for 3 hours, and heating at 85 ℃ for 3 hours to obtain a papaya pork product;
(6) extruding and forming a papaya pork product for later use;
(7) mincing fructus Chaenomelis pulp, adding 0.3% Lactobacillus reuteri powder, stirring at 3 deg.C, and stirring to obtain paste;
(8) spraying the bacterial paste on the surface of the formed pawpaw pork product, wherein the spraying pressure is 0.3Kg/cm2Spraying for 1min at a flow rate of 1g/s, standing for 6 hours in an environment with a humidity of 25% and a temperature of 3 ℃ after spraying to obtain a mushroom paste pork product;
(9) spraying egg white on the surface of the pork product with the mushroom paste under the spraying pressure of 0.5Kg/cm2Spraying for 5min at a flow rate of 2g/s, and heating at 60 deg.C for 15min to obtain flavored pork product;
in another embodiment, the pawpaw pork skin is sprayed on the surface of a formed pawpaw pork product, wherein the egg white can be replaced by trehalose and starch, or the skin is made of fish.
(10) And (3) carrying out vacuum packaging on the flavored pork product by using the air-barrier composite film.
Further, the seasoning comprises the following ingredients in parts by weight:
8 parts of salt, 2 parts of lemon juice, 3 parts of sugarcane juice and 0.04 part of vitamin C.
Furthermore, the pork is fresh pork.
Further, the separation of the papaya latex and papaya pulp comprises the following steps:
(1) peeling fructus Chaenomelis, collecting milk,
(2) crushing papaya flesh to obtain fruit grains with grain size less than 20 mm,
(3) putting the fruit grains into a beating machine for sieving,
(4) centrifuging in a low speed centrifuge at 2000r/min for 45s to obtain papaya milk and papaya pulp.
Further, the pawpaw is one or a combination of a plurality of green papaya, chaenomeles speciosa and fruit pawpaw.
Example 3:
a flavored pork product, the physical form of the surface layer of the flavored pork product is solid, and the thickness of the surface layer is 1 mm; the flavored pork product is characterized in that the flavored pork product is colloidal and 5cm in thickness, and is prepared from the following components in parts by weight:
400 parts of pork with fertilizer, 6.0 parts of seasoning, 2.67 parts of pawpaw milk, 449.6 parts of pawpaw pulp, 0.4 part of roxburgh fungus powder and 54 parts of egg white.
A method for preparing flavored pork product comprises the following steps,
(1) separating the pawpaw milk and the pawpaw pulp, and refrigerating at the temperature of 1 ℃;
(2) selecting fat meat and lean meat in a ratio of 1: 10, vibrating the fat pork into pork powder in an ultramicro high frequency mode;
(3) adding acetic acid into the pork powder, wherein the weight ratio of the pork powder to the acetic acid is 1: 2, stirring and degrading for 1 hour, and heating for 0.6 hour at the temperature of 60 ℃ to obtain ultramicro pork powder;
(4) adding flavoring agent into the ultramicro pork powder according to the proportion of 1.5%, and rolling and kneading for 0.5 hour to obtain ultramicro pork product;
(5) mixing the ultramicro pork product with papaya milk according to a weight ratio of 150: l, rolling and kneading at constant temperature, setting the temperature at 25 ℃, performing rolling and kneading reaction for 2 hours, and heating at 95 ℃ for 1 hour to obtain a papaya pork product;
(6) extruding and forming a papaya pork product for later use;
(7) mincing papaya flesh, adding lactobacillus reuteri powder according to 0.1%, keeping the stirring temperature at 3-15 ℃, and uniformly stirring to form bacterial paste;
(8) spraying the bacterial paste on the surface of the formed pawpaw pork product, wherein the spraying pressure is 0.1Kg/cm2Spraying for 5min at a flow rate of 1.5g/s, standing for 5 hr in an environment with a humidity of 2% and a temperature of 15 deg.C to obtain a paste pork product;
(9) spraying egg white on the surface of the pork product with the mushroom paste under the spraying pressure of 0.2Kg/cm2Spraying for 9min at a flow rate of 1g/s, and heating at 70 deg.C for 5min to obtain flavored pork product;
in another embodiment, the pawpaw pork skin is sprayed on the surface of a formed pawpaw pork product, wherein the egg white can be replaced by trehalose and starch, or the skin is made of fish.
(10) And (3) carrying out vacuum packaging on the flavored pork product by using the air-barrier composite film.
Further, the seasoning comprises the following ingredients in parts by weight: 13 parts of salt, 0.5 part of lemon juice, 1.5 parts of sugarcane juice and 0.03 part of vitamin C.
Furthermore, the pork is fresh pork.
Further, the separation of the papaya latex and papaya pulp comprises the following steps:
(1) peeling fructus Chaenomelis, collecting milk,
(2) crushing papaya flesh to obtain fruit grains with grain size less than 20 mm,
(3) putting the fruit grains into a beating machine for sieving,
(4) and (3) placing the mixture in a low-speed centrifuge for centrifugal separation, setting the rotating speed to be 1000 r/min-2000 r/min and the time to be 30-60 s, and obtaining the pawpaw milk and the pawpaw pulp after separation.
Further, the pawpaw is one or a combination of a plurality of green papaya, chaenomeles speciosa and fruit pawpaw.
Experimental data:
and (3) measuring the content of free amino acid in the meat product by using an amino acid analyzer, wherein three groups of samples are selected for measurement.
Example 1 the following measurements were made: (mg/100 g)
| Alanine | 23.88 | 23.53 | 23.25 |
| Valine | 56 | 56.87 | 56.48 |
| Leucine | 12.98 | 12.65 | 12.55 |
| Isoleucine | 15.26 | 12.66 | 15.24 |
| Phenylalanine | 5.36 | 5.3 | 5.6 |
| Threonine | 8.25 | 8.32 | 8.35 |
| Tyrosine | 10.25 | 10.45 | 10.23 |
| Aspartic acid | 3.21 | 3.55 | 3.65 |
| Methionine | 9.32 | 9.56 | 9.88 |
| Glutamic acid | 200.32 | 201.24 | 205.35 |
| Lysine | 18.87 | 18.89 | 18.25 |
| Aspartic acid | 12 | 12.32 | 12.1 |
| Serine | 39.82 | 39 | 39.33 |
| Histidine | 49.35 | 49.48 | 50.02 |
| Lysine | 18.29 | 19.94 | 17.99 |
| Arginine | 6.35 | 8.25 | 6.21 |
| Proline | 7.25 | 8.96 | 9.65 |
| Sum of | 496.76 | 500.97 | 504.13 |
From the above table, it can be seen that: the content of amino acid is close to 50 percent, and most of protein is known to be degraded into amino acid, thus greatly changing the shape and flavor of meat products.
Example 2 the results of the measurements are as follows: (mg/100 g)
| Alanine | 23.88 | 23.53 | 23.25 |
| Valine | 42.71 | 39.97 | 40.93 |
| Leucine | 21.36 | 22.03 | 22.9 |
| Isoleucine | 15.26 | 16.26 | 17.69 |
| Phenylalanine | 22.64 | 22.98 | 22.84 |
| Threonine | 28.42 | 25.5 | 25.97 |
| Tyrosine | 15.65 | 15.85 | 15.63 |
| Aspartic acid | 9.63 | 10.05 | 8.96 |
| Methionine | 9.96 | 8.01 | 10.21 |
| Glutamic acid | 209.63 | 206.08 | 210.99 |
| Lysine | 33.53 | 35.83 | 33.35 |
| Aspartic acid | 21.74 | 16.86 | 21.8 |
| Serine | 56.54 | 55.72 | 56.05 |
| Histidine | 56.44 | 49.48 | 50.02 |
| Lysine | 18.43 | 19.94 | 17.99 |
| Arginine | 16.62 | 8.25 | 6.21 |
| Proline | 12.08 | 8.96 | 9.65 |
| Sum of | 614.52 | 585.3 | 594.44 |
From the above table, it can be seen that: the content of amino acid exceeds 50 percent, and most of protein is known to be degraded into amino acid, thus the meat product has great changes in shape and flavor.
Example 3 the following measurements were made: (mg/100 g)
| Alanine | 19.76 | 21.86 | 19.6 |
| Valine | 49.07 | 48.23 | 47.15 |
| Leucine | 17.67 | 18.34 | 19.21 |
| Isoleucine | 15.26 | 12.66 | 15.24 |
| Phenylalanine | 12.65 | 12.79 | 12.87 |
| Threonine | 20.32 | 22.42 | 20.16 |
| Tyrosine | 12.95 | 13.15 | 12.93 |
| Aspartic acid | 23.88 | 23.53 | 23.25 |
| Methionine | 18.97 | 19.29 | 19.07 |
| Glutamic acid | 196.99 | 195.85 | 194.01 |
| Lysine | 18.76 | 19.03 | 18.84 |
| Aspartic acid | 16.87 | 14.59 | 16.95 |
| Serine | 48.18 | 47.36 | 47.69 |
| Histidine | 56 | 56.87 | 56.48 |
| Lysine | 14.6 | 19.21 | 18.86 |
| Arginine | 11.75 | 12.07 | 11.85 |
| Proline | 6.68 | 8.58 | 6.54 |
| Sum of | 560.36 | 565.83 | 560.7 |
From the above table, it can be seen that: the content of amino acid exceeds 50 percent, and most of protein is known to be degraded into amino acid, thus the meat product has great changes in shape and flavor.
Claims (6)
1. A preparation method of a flavored pork product is characterized by comprising the following steps: the surface layer of the flavored pork product is solid, and the thickness of the surface layer is 0.3-1.5 mm; the flavored pork product is characterized in that the flavored pork product is colloidal, the thickness of the flavored pork product is more than 2cm, and the flavored pork product is prepared from the following components in parts by weight:
100-400 parts of pork with fertilizer, 0.10-6 parts of seasoning, 0.6-8 parts of papaya milk, 29.910-300.30 parts of papaya flesh, 0.090-2.692 parts of lactobacillus reuteri powder and 30-300 parts of egg white;
the preparation method of the flavored pork product comprises the following steps,
(1) separating the pawpaw milk and the pawpaw pulp, and refrigerating at the refrigerating temperature of less than 4 ℃;
(2) selecting fat meat and lean meat in a ratio of 1: 10-1: 20, vibrating the fat pork into pork powder in an ultramicro high frequency mode;
(3) adding acetic acid into the pork powder, wherein the weight ratio of the pork powder to the acetic acid is 2: 1-1: 2, stirring and degrading for 0.5-1 h, and heating for 0.2-1 h at the temperature of 60-85 ℃ to obtain ultramicro pork powder;
(4) adding seasonings into the ultramicro pork powder according to the proportion of 0.1-1.5%, and rolling and kneading for 0.5-1 hour to obtain an ultramicro pork product;
(5) mixing the ultramicro pork product with papaya milk according to a weight ratio of 50: l to 150: l, rolling and kneading at a constant temperature of 25-35 ℃, reacting for 2-3 hours, and heating at 85-95 ℃ for 1-3 hours to obtain a papaya pork product;
(6) extruding and forming the papaya pork product for later use;
(7) mincing papaya flesh, adding lactobacillus reuteri powder according to 0.1-0.3%, keeping the stirring temperature at 3-15 ℃, and uniformly stirring to form a bacterial paste;
(8) spraying the bacterial paste on the surface of the formed pawpaw pork product, wherein the spraying pressure is 0.1-0.3 kg/cm2The spraying flow is 0.5-1.5 g/s, the spraying time is 1-10 min, after the spraying is finished,placing the pork paste in an environment with the humidity less than 30% and the temperature of 3-15 ℃, and standing for 3-6 hours to obtain a mushroom paste pork product;
(9) spraying egg white on the surface of the mushroom paste pork product, wherein the spraying pressure is 0.2-0.5 kg/cm2Spraying flow of 1-2 g/s for 0.5-5 min, and heating at 60-80 deg.C for 5-30 min to obtain flavored pork product;
(10) and (3) carrying out vacuum packaging on the flavored pork product by using the air-barrier composite film.
2. The method of claim 1, wherein the method comprises the steps of: the method comprises the following steps:
(1) separating the pawpaw milk and the pawpaw pulp, and refrigerating at the temperature of 2 ℃;
(2) selecting fat meat and lean meat in a ratio of 1: 15, ultra-micro high-frequency vibrating the fat pork into pork powder;
(3) adding acetic acid into the pork powder, wherein the weight ratio of the pork powder to the acetic acid is 2: 3, stirring and degrading for 0.5 h; heating at 80 deg.C for 0.3h to obtain ultramicro pork powder;
(4) adding 0.5% of flavoring into ultramicro pork powder, and kneading for 0.7 hr to obtain ultramicro pork product;
(5) mixing the ultramicro pork product with pawpaw milk according to the weight ratio of 100: l, rolling and kneading at constant temperature, setting the temperature to be 30 ℃, and performing rolling and kneading reaction for 2.5 hours; heating at 90 deg.C for 2 hr to obtain fructus Chaenomelis pork product;
(6) extruding and forming the papaya pork product for later use;
(7) mincing fructus Chaenomelis pulp, adding 0.2% Lactobacillus reuteri powder, stirring at 5 deg.C, and stirring to obtain paste;
(8) spraying the bacterial paste on the surface of the formed papaya pork product, wherein the spraying pressure is 0.2kg/cm2Spraying for 5min at a flow rate of 0.5g/s, standing for 3 hr in an environment with humidity of 20% and temperature of 10 deg.C to obtain a paste pork product;
(9) spraying egg white on the pig with the fungus pasteSpraying the surface of the meat product at a pressure of 0.3kg/cm2Spraying for 1min at a flow rate of 1.5g/s, and heating at 80 deg.C for 30min to obtain flavored pork product;
(10) and (3) carrying out vacuum packaging on the flavored pork product by using the air-barrier composite film.
3. The method for preparing a flavored pork product according to any one of claims 1 to 2, wherein the method comprises the following steps: the seasoning comprises the following ingredients in parts by weight: 8-13 parts of salt, 0.5-3 parts of lemon juice, 0.5-3 parts of sugarcane juice and 0.03-0.05 part of vitamin C.
4. The method of claim 1, wherein the method comprises the steps of: the pork is fresh pork.
5. The method of claim 1, wherein the method comprises the steps of: the separation of the pawpaw milk and the pawpaw pulp comprises the following steps:
(1) peeling fructus Chaenomelis, collecting milk,
(2) crushing papaya flesh to obtain fruit grains with grain size less than 20 mm,
(3) the fruit grains are put into a beating machine for screening,
(4) and (3) placing the mixture in a low-speed centrifuge for centrifugal separation, setting the rotating speed to be 1000 r/min-2000 r/min and the time to be 30-60 s, and obtaining the pawpaw milk and the pawpaw pulp after separation.
6. The method of claim 5, wherein the step of preparing a flavored pork product comprises: the pawpaw is one or the combination of two of green papaya and chaenomeles speciosa.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3640063B2 (en) * | 2000-06-09 | 2005-04-20 | 学校法人みかしほ学園 | Method for producing roast meat |
| CN103610094A (en) * | 2013-12-03 | 2014-03-05 | 成都大学 | Processing method of pre-conditioning fresh and tender meat product |
| CN103704765A (en) * | 2013-12-12 | 2014-04-09 | 胡永金 | Method for making fermented minced or cubed meat by utilizing fermenting agent |
| CN104172264A (en) * | 2014-08-27 | 2014-12-03 | 安徽刘郎食品有限公司 | Spiced pork preparing method |
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2017
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| JP3640063B2 (en) * | 2000-06-09 | 2005-04-20 | 学校法人みかしほ学園 | Method for producing roast meat |
| CN103610094A (en) * | 2013-12-03 | 2014-03-05 | 成都大学 | Processing method of pre-conditioning fresh and tender meat product |
| CN103704765A (en) * | 2013-12-12 | 2014-04-09 | 胡永金 | Method for making fermented minced or cubed meat by utilizing fermenting agent |
| CN104172264A (en) * | 2014-08-27 | 2014-12-03 | 安徽刘郎食品有限公司 | Spiced pork preparing method |
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| CN107772280A (en) | 2018-03-09 |
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