CN109259107A - A method of keep Barbecued pork in honey to improve packet flavor based on microbial fermentation - Google Patents
A method of keep Barbecued pork in honey to improve packet flavor based on microbial fermentation Download PDFInfo
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- CN109259107A CN109259107A CN201811260216.6A CN201811260216A CN109259107A CN 109259107 A CN109259107 A CN 109259107A CN 201811260216 A CN201811260216 A CN 201811260216A CN 109259107 A CN109259107 A CN 109259107A
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- honey
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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
- A23L13/70—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention belongs to microbial fermentations and food processing field, more particularly to a kind of method for keeping Barbecued pork in honey conditioning packet flavor based on microbial fermentation, it includes the following steps, lean meat is successively carried out after stretching beating and cleaning pretreatment, after shortening, conditioning material and gluconic acid zinc solution made of Streptococcus thermophilus and Meyerozyma guilliermondii fermentation is added and cooks gelation, after taking-up, with seasoning uniformly mixed marinated baking, after coat honey, be packaged into Barbecued pork in honey conditioning packet.The present invention can effectively reduce pig neck conditioning packet flavor loss.
Description
Technical field
The present invention relates to a kind of methods for keeping Barbecued pork in honey conditioning packet flavor based on microbial fermentation, belong to microorganism hair
Ferment and food processing field.
Background technique
Conditioning packet mainly based on classical vegetable, conventional foodstuff is saved later by nursing someone with the best care, by microwave or water
The simple culinary art such as boiling, it can be served.Conditioning food is developed rapidly in the world in the past 20 years by each of industrialized production
The popular formula food of kind, maximum feature are to have the industrialized production of certain recipe requirements and engineering process.Conditioning packet
It is a kind of by the finished cook food of Technique of Speed Freezing, the dinners food such as various Chinese and Western commodity dish, staple food are by appropriate
Processing, be put into special resistant to cook, closed sealing in PET bags of microwave, Quick freezing, is stored at -18 DEG C by various modes
Coherent cryogenic conditions under be delivered the cryogenic product in consumption place, the great advantage for improving packet is to save food completely with low temperature
(heat for making food product or the energy for supporting various chemical activities reduce original quality, while the part free water of cell being frozen
Knot, and reduce water activity), without by any preservative and additive, while making food nutrition and mouthfeel, fragrance maximum limit
Degree preserves.
Barbecued pork in honey dish, such as fried Barbecued pork in honey, stir-fry Barbecued pork in honey, in Barbecued pork in honey dish process, heating
Often indispensable link, only meat fiber albumen is heated in Barbecued pork in honey can occur denaturation and shrink, and make Barbecued pork in honey
Lose original flavour；During heating, barbecued pork in honey frequently results in flavor loss, tasty deficiency or it is tasty enough,
Not enough uniformly, flavor loss is eventually led to.
Currently as Chinese meal Kung Pao chicken have fast food conditioning packet form occur, culinary art (high temperature sterilization) with
And during refrigerating process, moisture, flavor, mouthfeel and the color aspect of dish are easy loss；It is steatogenous after storing simultaneously
Oxidation and hydrolysis, influence product quality.
Barbecued pork in honey is improved in the prior art and is wrapped, is pickled by seasoning mostly to promote flavor, but in storage
In the process, it often leads to flavor substance oxidation or is lost.Therefore this patent uses microbial fermentation combination vacuum cooking technique solution
The certainly above problem improves packet processing industry for Barbecued pork in honey and provides basis.
Summary of the invention
(1) technical problems to be solved
In order to solve the above problem of the prior art, the present invention provides one kind and can be reduced flavor by microbe fermentation method
The method that mass flow is lost, keeps Barbecued pork in honey conditioning packet flavor.
(2) technical solution
In order to achieve the above object, the main technical schemes that the present invention uses include:
The present invention provide it is a kind of holding Barbecued pork in honey conditioning packet flavor method comprising following steps, by lean meat according to
It is secondary carry out stretch beating and cleaning pretreatment after, after shortening, be added Streptococcus thermophilus and
Conditioning material and gluconic acid zinc solution made of Meyerozyma guilliermondii fermentation cook gelation, take out
Afterwards, with seasoning uniformly mixed marinated baking, after coat honey, be packaged into Barbecued pork in honey conditioning packet.
In the technical program, Streptococcus thermophilus refers to streptococcus thermophilus, is usually used in production acid
Milk is not found in the conditioning material for being fabricated to and keeping Kung Pao chicken conditioning packet flavor.Meyerozyma guilliermondii is referred to
Monilia guilliermondii belongs to one kind of saccharomycete, is usually used in the processing and fermentation of Pickle, can inhibit harmful bacteria, can also make
For antistaling agent, while during fermentation, secretion has polysaccharose substance.In the present solution, streptococcus thermophilus
(Streptococcus thermophilus) and monilia guilliermondii (Meyerozyma guilliermondii) fermentation and
At conditioning material, polysaccharide material formed polysaccharide suspension have good barrier property, be applied to Barbecued pork in honey dish conditioning packet in
To prevent contact of the flavor substance with other substances, scattering and disappearing for flavor substance is prevented.Wherein, above-mentioned polysaccharide passes through glucose
Sour zinc solution cooking makes its gelation, is further locked at flavor substance in stable three-dimensional network, so that reaching prevents wind
Taste substance scatters and disappears, and keeps the purpose of flavor.
Wherein, the additional amount for improving material is the 0.03~0.05% of lean meat weight, the additional amount of gluconic acid zinc solution
It is the 0.008%~0.010% of lean meat weight, zinc gluconate glucose in solutions acid zinc concentration is 100%.
As the improvement of method of the invention, it is 30~35 times that number of processes is patted in the stretching.Wherein, beating machine is stretched
When tool processing, pressure when air bag is inflated is 130~140psi, pressure when being evacuated to air bag is -10~-
The interval time of 14psi, pumping and inflation is 0.9~1.0s.
In the technical program, by patting shrink process lean meat, too early stiff reduction hardness can be prevented, and increase muscle
Gap enhances baste absorbability；Also subsequent step is made to be easier cleaning and defeathering.
As the improvement of method of the invention, the shortening processing is that vacuum frying and vacuum cook: by what is pre-processed
Lean meat vacuum frying, vacuum cooks after vacuum frying, and cooling is spare after cooking.
In the technical program, vacuum frying, oily low boiling point, frying temperature is low, while generating flavor substance, grease oxygen
Change degree reduces, and reduces destruction of traditional frying technological process high temperature to made Barbecued pork in honey meat, avoids generating propylene
The harmful substances such as amide can make barbecued pork in honey keep good color, shape and elasticity.Under vacuum conditions, in lean meat
Moisture be easier to evaporation spray, form loose porous higher elasticity structure, keep soup more tasty, make flavor substance be distributed
More uniformly.The flavor substance of moisture removal, lean meat is further concentrated.It is undisclosed true about barbecued pork in honey in the prior art
Empty fried technology, it is also undisclosed about the technology for reducing the loss of barbecued pork in honey flavor substance by vacuum frying, this hair
Bright is that the effect of vacuum frying is made to reach best, provides its deep-fat frying time 300~350s, 100~110 DEG C of frying temperature, vacuum
Spend 0.09~0.1MPa.It in the technical program, is cooked by vacuum, makes it at a lower temperature, keep Barbecued pork in honey further
Reach soft mouthfeel, lose flavor substance not, so improve flavor.
As the improvement of method of the invention, the lean meat after the vacuum frying need to be packed into after packaging bag carries out vacuum again
It cooks.The use of packaging bag herein, further locks flavor substance.
As the improvement of method of the invention, 42~48 DEG C of temperature for cooking gelation, the time is 4~6min.
As the improvement of method of the invention, the preparation method of the conditioning material is the following steps are included: by Meyerozyma
It is inoculated with Streptococcus thermophilus after guilliermondii Low Temperature Plasma Treating to be incubated, after incubation
Centrifugal treating collects supernatant, supernatant is settled out sediment, and sediment is dissolved in water and obtains conditioning material.
It is produced in the technical program using the polysaccharide that lower temperature plasma technology improves Meyerozyma guilliermondii
Amount and its environmental resistance generate a large amount of polysaccharide after fermented.Wherein, after being inoculated with Streptococcus thermophilus,
Streptococcus thermophilus Streptococcus thermophilus can make monilia guilliermondii Meyerozyma
Guilliermondii discharges more polysaccharide materials, and adds the water formation higher polysaccharide of purity suspended by centrifugal sediment
Liquid improves in packet applied to Barbecued pork in honey dish to prevent flavor substance and other substances with good barrier property
Contact prevents scattering and disappearing for flavor substance.
As the improvement of method of the invention, the Low Temperature Plasma Treating specifically: with N2For carrier gas, low temperature etc. from
The voltage of sub- equipment is 10~10.5KV, and 37~38 DEG C of temperature, power is 30~40W, and carrier gas air pressure is 20Pa, throughput 10.4
~11.2L/min, processing time are 0.8~1.2min.
Low temperature plasma in the technical program is handled, and obtained polysaccharide suspension has preferably barrier
Property.
As the improvement of method of the invention, the Meyerozyma guilliermondii strain is in 38~40 DEG C of rings
Under border, 44~48h of culture obtains being living bacteria count 109The Meyerozyma guilliermondii of cfu/mL；It is inoculated with
Streptococcus thermophilus living bacteria count be 9 × 107Cfu/ml, the Meyerozyma
The volume ratio of guilliermondii and Streptococcus thermophilus inoculation is 2: 1~3: 1, the incubation temperature
It is 35~38 DEG C, the time is 3~6 hours.
In the technical scheme cultivate under conditions of, make Streptococcus thermophilus living bacteria count and
The ratio of Meyerozyma guilliermondii living bacteria count reaches best or other unknown factors, produced by making
Polysaccharide suspension have stronger barrier property.
As the improvement of method of the invention, the Meyerozyma guilliermondii process for preparing strain thereof is to incite somebody to action
Sea cucumber sterile water wash is completely placed in full sea water, and gnotobasis is ground into uniform homogenate；Homogenate is coated on ocean
It on agar, is incubated for 70~75 hours at 35~38 DEG C, selects mucus bacterium colony and is determined through detection, obtain Meyerozyma
Guilliermondii strain.
The technical program extracts Meyerozyma guilliermondii strain, by simple method, energy from sea cucumber
Purer Meyerozyma guilliermondii strain is extracted, the chance for introducing harmful miscellaneous bacteria is reduced.
As the improvement of method of the invention, when centrifugal treating, the revolving speed of centrifugation is 4000~6000 × g, centrifugation time
For 5~15min；
The ethyl alcohol that its double parts by volume is added in the supernatant is kept overnight at 3~5 DEG C with sediment；
The sediment is dissolved in water, and obtaining polysaccharide concentration in 48~50 DEG C of 10~11min of warm is 6%~9% tune
Reason material.
(3) beneficial effect
Compared with prior art, the beneficial effects of the present invention are:
1. the method for the present invention passes through non-thermal plasma trap and Streptococcus thermophilus biofermentation skill
Art makes Meyerozyma guilliermondii generate the polysaccharide more with good barrier,
2. the present invention can pass sequentially through vacuum frying, vacuum cooks, low-temperature plasma handles and Streptococcus
Thermophilus fermentation promotes Meyerozyma guilliermondii to secrete polysaccharide, and gluconic acid zinc solution is added and cooks
Gelation to greatest extent locks flavor substance while guaranteeing that barbecued pork in honey generates enough or more flavor substances
In stable three-dimensional network, to reach the additive mode of non-food stuff, reaches reduction Barbecued pork in honey flavor substance and subtract
Loss and the purpose for improving flavor.
3. the method for the present invention can realize the industrialized production as traditional Chinese dish Barbecued pork in honey as conditioning packet.
Detailed description of the invention
Fig. 1: working principle diagram when patting mechanical unaerated is stretched；
Fig. 2: the working principle diagram after patting mechanical aeration is stretched.
Specific embodiment
In order to preferably explain the present invention, in order to understand, below by specific embodiment, present invention work is retouched in detail
It states.
The preparation method of I conditioning material
A kind of preparation method of the manufactured conditioning material of microbial fermentation comprising following steps:
S1:Meyerozyma guilliermondii strain prepares:
It is preferred that prepared from sea cucumber, specifically: by sea cucumber sterile water wash it is clean after, be placed in full sea water, gnotobasis
It is ground into uniform homogenate；Homogenate is coated on the agar of ocean, is incubated for 70~75 hours at 35~38 DEG C, and mucus is selected
Bacterium colony is simultaneously determined through detection, obtains Meyerozyma guilliermondii strain.Wherein, the preparation method of ocean agar are as follows:
By 2~5g of peptone, 1~3g of yeast extract, 0.1~0.2g of high ferric phosphate, 15~20g of agar, (natural sea-water is in dark by Chen Haishui
It is middle to place 1 month) 1000mL deploys, and wherein pH is adjusted to 7.6.
Meyerozyma guilliermondii bacterium numbering is ATCC20283.
S2: by the Meyerozyma guilliermondii strain of above-mentioned preparation under 38~40 DEG C of environment, on culture medium
After cultivating 44~48h, obtaining Meyerozyma guilliermondii living bacteria count is 109Cfu/ml, using low temperature etc. from
Daughter processing: with N2For carrier gas, voltage is 10~10.5KV, and 37~38 DEG C of temperature, power is 30~40W, and carrier gas air pressure is
20Pa, 10.4~11.2L/min of throughput, processing time are 0.8~1.2min.
Wherein, the formula of culture medium are as follows: 1g peptone, 0.2gK2HPO4, 0.02gMgSO4, 2.5gNaCl, 4.5g fructose,
3.5g yeast extract, sterile water 1000mL；And pH is 8.
S3: being 9 × 10 by Meyerozyma guilliermondii inoculum density after Low Temperature Plasma Treating7cfu/
The Streptococcus thermophilus of ml is incubated, the Meyerozyma guilliermondii with
The volume ratio of Streptococcus thermophilus inoculation is that centrifugal treating collects supernatant after 2:1~3:1 is incubated, described
The revolving speed of centrifugation is 4000~6000g, and centrifugation time is 5~15min；The ethyl alcohol of its double parts by volume is added 3 in supernatant
It keeps overnight at~5 DEG C with sediment, sediment is dissolved in water, and it is dense that 48~50 DEG C of 10~11min of warm obtain polysaccharide
The conditioning material for the suspension that degree is 6%~9%.
Wherein, Streptococcus thermophilus strain is separated in kelp: glass bar gently squeezes acquisition sea
Band extract.By aliquot (1mL) serial dilution of each Thallus Laminariae (Thallus Eckloniae) extract, with 15mL glycerol asparagine agar culture medium
(selective medium) mixing, is poured into culture dish, the plate streaking after aerobic culture 7 days under room temperature (28 ± 2 DEG C).Select bacterium
The smooth feature bacterial strain in slow growth, white, folding, surface is fallen, is used after molecular biology identification.Streptococcus thermophilus
Streptococcus thermophilus, the number of bacterial strain are CGMCC1.8748.
Embodiment 1:
A kind of preparation method of the manufactured conditioning material of microbial fermentation comprising following steps:
S1:Meyerozyma guilliermondii strain preparation, by sea cucumber sterile water wash it is clean after, be placed in pure sea
In water, gnotobasis is ground into uniform homogenate；Homogenate is coated on the agar of ocean, is incubated for 73 hours at 38 DEG C, choosing
It selects mucus bacterium colony and is determined through detection, obtain Meyerozyma guilliermondii strain.Wherein, the preparation of ocean agar
Method are as follows: by peptone 2g, yeast extract 3g, high ferric phosphate 0.15g, (natural sea-water places 1 in the dark by agar 15g, Chen Haishui
A month) 1000mL deploys, and wherein pH is adjusted to 7.6.
S2: by above-mentioned Meyerozyma guilliermondii strain under 40 DEG C of environment, after cultivating 46h on culture medium,
Obtaining living bacteria count is 109The Meyerozyma guilliermondii of cfu/ml, uses Low Temperature Plasma Treating: with N2
For carrier gas, voltage 10KV, 38 DEG C of temperature, power 35W, carrier gas air pressure is 20Pa, throughput 10.4L/min, handles the time
For 1.2min.
Wherein, the formula of culture medium are as follows: 1g peptone, 0.2gK2HPO4, 0.02gMgSO4, 2.5gNaCl, 4.5g fructose,
3.5g yeast extract, sterile water 1000mL；And pH is 8.
S3: by after Low Temperature Plasma Treating Meyerozyma guilliermondii be inoculated with living bacteria count be 9 ×
107The Streptococcus thermophilus of cfu/ml is incubated, the Meyerozyma guilliermondii with
The volume ratio of Streptococcus thermophilus inoculation is 2.5:1.The incubation temperature is 38 DEG C, and the time is 4.5 small
When.Centrifugal treating collects supernatant after incubation, and the revolving speed of the centrifugation is 6000 × g, centrifugation time 10min；By supernatant
The ethyl alcohol that its double parts by volume is added is kept overnight at 3 DEG C with sediment, and sediment is dissolved in distilled water, 49 DEG C of temperature
Hot 10min obtains the conditioning material for the suspension that polysaccharide concentration is 7%.
Embodiment 2:
A kind of preparation method of the manufactured conditioning material of microbial fermentation comprising following steps:
S1:Meyerozyma guilliermondii strain preparation, by sea cucumber sterile water wash it is clean after, be placed in pure sea
In water, gnotobasis is ground into uniform homogenate；Homogenate is coated on the agar of ocean, is incubated for 70 hours at 37 DEG C, choosing
It selects mucus bacterium colony and is determined through detection, obtain Meyerozyma guilliermondii strain.Wherein, the preparation of ocean agar
Method are as follows: by peptone 5g, yeast extract 2g, high ferric phosphate 0.1g, (natural sea-water places 1 in the dark by agar 20g, Chen Haishui
A month) 1000mL deploys, and wherein pH is adjusted to 7.6.
S2: by above-mentioned Meyerozyma guilliermondii strain under 39 DEG C of environment, after cultivating 44h on culture medium,
Obtain living bacteria count 109The Meyerozyma guilliermondii of cfu/mL, uses Low Temperature Plasma Treating: with N2For
Carrier gas, voltage 10.5KV, 37.5 DEG C of temperature, power 30W, carrier gas air pressure is 20Pa, throughput 11.2L/min, when processing
Between be 1.0min.
Wherein, the formula of culture medium are as follows: 1g peptone, 0.2gK2HPO4, 0.02gMgSO4, 2.5gNaCl, 4.5g fructose,
3.5g yeast extract, sterile water 1000mL；And pH is 8.
S3: by after Low Temperature Plasma Treating Meyerozyma guilliermondii be inoculated with living bacteria count be 9 ×
107The Streptococcus thermophilus of cfu/ml is incubated, the Meyerozyma guilliermondii with
The volume ratio of Streptococcus thermophilus inoculation is 3:1；The incubation temperature is 35 DEG C, and the time is 6 hours.Temperature
It educates rear centrifugal treating and collects supernatant, the revolving speed of the centrifugation is 4000 × g, centrifugation time 15min；It is added in supernatant
The ethyl alcohol of double parts by volume is kept overnight at 4 DEG C with sediment, and sediment is dissolved in distilled water, 50 DEG C of warms
10.5min obtains the conditioning material for the suspension that polysaccharide concentration is 6%.
Embodiment 3:
A kind of preparation method of the manufactured conditioning material of microbial fermentation comprising following steps:
S1:Meyerozyma guilliermondii strain preparation, by sea cucumber sterile water wash it is clean after, be placed in pure sea
In water, gnotobasis is ground into uniform homogenate；Homogenate is coated on the agar of ocean, is incubated for 75 hours at 35 DEG C, choosing
It selects mucus bacterium colony and is determined through detection, obtain Meyerozyma guilliermondii strain.Wherein, the preparation of ocean agar
Method are as follows: by peptone 4g, yeast extract 1g, high ferric phosphate 0.2g, (natural sea-water places 1 in the dark by agar 17g, Chen Haishui
A month) 1000mL deploys, and wherein pH is adjusted to 7.6.
S2: by above-mentioned Meyerozyma guilliermondii strain under 38 DEG C of environment, after cultivating 48h on culture medium,
Obtain living bacteria count 109The Meyerozyma guilliermondii of cfu/mL, uses Low Temperature Plasma Treating: with N2For
Carrier gas, voltage 10.3KV, 37 DEG C of temperature, power 40W, carrier gas air pressure is 20Pa, throughput 10.8L/min, handles the time
For 0.8min.
Wherein, the formula of culture medium are as follows: 1g peptone, 0.2gK2HPO4, 0.02gMgSO4, 2.5gNaCl, 4.5g fructose,
3.5g yeast extract, sterile water 1000mL；And pH is 8.
S3: by after Low Temperature Plasma Treating Meyerozyma guilliermondii be inoculated with living bacteria count be 9 ×
107The Streptococcus thermophilus of cfu/ml is incubated, the Meyerozyma guilliermondii with
The volume ratio of Streptococcus thermophilus inoculation is 2:1.The incubation temperature is 37 DEG C, and the time is 3 hours, temperature
It educates rear centrifugal treating and collects supernatant, the revolving speed of the centrifugation is 6000 × g, centrifugation time 10min；It is added in supernatant
The ethyl alcohol of double parts by volume is kept overnight at 3 DEG C with sediment, and sediment is dissolved in distilled water, 49 DEG C of warms
11min obtains the conditioning material for the suspension that polysaccharide concentration is 9%.
The influence to polysaccharide yield is handled for different pressures in verifying lower temperature plasma technology, does following experiment.
It takes in the present embodiment 3 step S3 treated biology conditioning material filtering to remove insoluble solid, and be concentrated to give
To Fermented Condensed liquid, 95% ethyl alcohol that 3 times of volumes are added into Fermented Condensed liquid carries out alcohol precipitation, 8h is stood, by 2 times of bodies of sediment
It is freeze-dried after long-pending deionized water dissolving, the polyoses content of conversion fermentation liquid is tested using Phenol sulfuric acid procedure.
Mutagenesis bacterium solution dilution under each voltage is applied to plating medium, after culture, the clump count on plate is counted, obtains
The lethality of strain.
1 Meyerozyma guilliermondii of table handles the polysaccharide yield in fermentation post-fermentation liquid through different voltages
Table 1 statistics indicate that, using lower temperature plasma technology with voltage raising handle 1.2min after lead to strain
Lethality is continuously increased, and the polysaccharide concentration in fermentation liquid also decreases, but when voltage reaches 10KV, and the polysaccharide in fermentation liquid contains
Amount greatly improves, and shows that specific positive mutation rate is higher, and voltage increases again, plays the role of killing thallus, therefore voltage reaches 10KV
When can reach good Mutagenic Effect.
II method for keeping Barbecued pork in honey conditioning packet flavor
A method of keep Barbecued pork in honey to improve packet flavor comprising following steps:
S1: lean meat pretreatment:
(1) it is 7 × 8cm at length and width by lean meat stripping and slicing, with a thickness of the bulk of 3~4cm, is put in stretching and pats weight in machinery
It is multiple to stretch after beating is handled 30~35 times to contract muscles；
Wherein, it stretches to pat and be realized using stretching beating is mechanical, the principle patted is as depicted in figs. 1 and 2, this stretching bat
Beating mechanical includes sealed chamber and fixator, and two sides are equipped with elastic inflated air bag and gum sleeve, the work of gum sleeve in sealed chamber
With being that air is transferred to elastic inflated air bag.Principle is that lean meat after vacuum packaging is inserted into sealed chamber with fixator
It is interior, air pump is gone out into sealed chamber under vacuum conditions, expands rubber bush, expands elastic inflated air bag, and then keeps meat logical
The power crossed perpendicular to muscle fibre direction is compressed, and by being evacuated and deflating, achievees the purpose that lean meat multi-drawing is patted.Air bag
Pressure when being inflated is 130~140psi, and pressure when being evacuated to air bag is -10~-14psi, pumping and inflation
Interval time be 0.9~1.0s.
(2) it stretches and pats treated lean meat, be put into boiling water, 3~5min of blanching cleaning, unhairing；Continue stripping and slicing growth 2
~3cm, the fritter of wide 2~3cm；
S2: vacuum frying and vacuum cook: the fritter lean meat handled well in S1 addition ingredient is placed on vacuum frying
Vacuum frying is carried out in equipment.
Wherein, it is respectively by weight with ingredient by lean meat, 100~150 parts of lean meat, 15~20 parts of ginger, green onion 10~
25 parts, 5~10 parts of yellow rice wine, 20~25 parts of dark soy sauce, 60~80 parts of white granulated sugar, 20~30 parts of rice vinegar, 6~9 parts of salt, tapioca 2
~4 parts.It is the soybean oil of 30000~32000 parts by volume with oil.
Wherein, 100~110 DEG C of frying temperature, 0.09~0.1MPa of vacuum degree, 360~380s of deep-fat frying time；Vacuum frying
It is packed into packaging bag later and carries out vacuum cooking, wherein 15~18min of brew time, 63~68 DEG C of brew temperatures, vacuum degree are
It is spare to depressurize cooling by 0.03~0.04MPa after cooking；Wherein, packaging bag be chosen as high temperature resistant, good barrier property, can be acidproof (oil)
Multilayer aluminum masking foil square package bag, long 30cm, wide 22cm.
S3: lean meat weight 0.03~0.05% lean meat gelation: is added in the lean meat after S2 vacuum is cooked
0.008%~0.010% gluconic acid zinc solution of conditioning material and lean meat weight prepared by embodiment 1,2 or 3 continues true
Sky cooks, and keeps 4~6min to carry out gelation at 42~48 DEG C of temperature；Wherein, zinc gluconate glucose in solutions acid zinc
Concentration be 100%.
S4: S3 treated lean meat is taken out, and is protected from light marinated 25~35min after evenly mixing with seasoning, 100~
120 DEG C of 4~10min of baking after honey is uniformly smeared in surface, are packaged into Barbecued pork in honey conditioning packet.Wherein, lean meat is by weight
It is 100~180 parts, seasoning is 50~60 parts by weight, and modulation is put into packaging bag after mixing and carries out sealing packaging.It adjusts
Taste substance can be deployed to taste for yellow rice wine, dark soy sauce, white granulated sugar, rice vinegar, salt.
S5: by Barbecued pork in honey improve packet 121 DEG C of high temperature sterilization 15min after, be immediately fed into it is quick-frozen in quick freezer, 15
Its central temperature reaches -15 DEG C hereinafter, being re-fed into Storage in cold bank in~20min, and library temperature should be controlled at -22~-18 DEG C.
Embodiment 4
A method of keep Barbecued pork in honey to improve packet flavor comprising following steps:
S1: lean meat pretreatment:
At length and width it is 7 × 8cm by lean meat stripping and slicing, with a thickness of the bulk of 4cm, is inserted into polyethylene packaging pipe and carries out vacuum packet
After dress, to contract muscles after repeated stretching beating processing 32 times；Pressure when air bag is inflated is 140psi, is carried out to air bag
Pressure when pumping is -13psi, and pumping is 0.9s with the interval time inflated.It stretches and pats treated lean meat, be put into boiling
Water, blanching 3min cleaning, unhairing；Continue stripping and slicing growth 3cm, the fritter of wide 2.5cm；
S2: vacuum frying and vacuum cook: the fritter lean meat handled well in S1 addition ingredient is placed on vacuum frying
Vacuum frying is carried out in equipment.It is by weight respectively 100 parts of lean meat, 20 parts of ginger, 17 parts of green onion, Huang with ingredient by lean meat
5 parts of wine, 25 parts of dark soy sauce, 70 parts of white granulated sugar, 20 parts of rice vinegar, 9 parts of salt, 3 parts of tapioca.It is the soybean of 30000 parts by volume with oil
Oil.110 DEG C of frying temperature, vacuum degree 0.09MPa, deep-fat frying time 360s.It is packed into long 30cm after vacuum frying, wide 22cm's is more
Layer aluminium masking foil square package bag progress vacuum cooking, brew time 18min, 65 DEG C of brew temperatures, vacuum degree 0.03MPa,
It is spare that cooling is depressurized after cooking.
S3: 0.05% implementation of lean meat weight lean meat gelation: is added in the lean meat after S2 vacuum is cooked
0.009% gluconic acid zinc solution of conditioning material and lean meat weight prepared by example 1 continues vacuum and cooks, at 42 DEG C of temperature
6min is kept to carry out gelation；Wherein, zinc gluconate glucose in solutions acid zinc concentration is 100%.
S4: S3 treated lean meat is taken out, and is protected from light marinated 30min, 100 DEG C of bakings after evenly mixing with seasoning
10min after honey is uniformly smeared in surface, is packaged into Barbecued pork in honey conditioning packet.Wherein, lean meat is 140 parts by weight, by Huang
Seasoning made of wine, dark soy sauce, white granulated sugar, rice vinegar, salt are deployed to taste is 50 parts by weight.
S5: by Barbecued pork in honey improve packet 121 DEG C of high temperature sterilization 15min after, be immediately fed into it is quick-frozen in quick freezer,
Its central temperature reaches -15 DEG C hereinafter, being re-fed into Storage in cold bank in 20min, and library temperature should be controlled at -18 DEG C.
Embodiment 5
A method of keep Barbecued pork in honey to improve packet flavor comprising following steps:
S1: lean meat pretreatment:
Lean meat stripping and slicing is inserted into polyethylene packaging pipe and carries out vacuum packet at 7 × 8cm of length and width with a thickness of the bulk of 3.5cm
After dress, to contract muscles after repeated stretching beating processing 30 times；Pressure when air bag is inflated is 135psi, is carried out to air bag
Pressure when pumping is -10psi, and pumping is 1.0s with the interval time inflated.It stretches and pats treated lean meat, be put into boiling
Water, blanching 5min cleaning, unhairing；Continue stripping and slicing growth 2.5cm, the fritter of wide 2cm；
S2: vacuum frying and vacuum cook: the fritter lean meat handled well in S1 addition ingredient is placed on vacuum frying
Vacuum frying is carried out in equipment.It is by weight respectively 150 parts of lean meat, 18 parts of ginger, 10 parts of green onion, Huang with ingredient by lean meat
10 parts of wine, 23 parts of dark soy sauce, 60 parts of white granulated sugar, 30 parts of rice vinegar, 7 parts of salt, 2 parts of tapioca.It is the soybean of 32000 parts by volume with oil
Oil.105 DEG C of frying temperature, vacuum degree 0.1MPa, deep-fat frying time 380s；It is packed into long 30cm after vacuum frying, wide 22cm's is more
The square package bag of layer aluminium masking foil carries out vacuum cooking, and brew time 17min, 63 DEG C of brew temperatures, vacuum degree are
It is spare to depressurize cooling by 0.04MPa after cooking.
S3: 0.04% embodiment 3 of lean meat weight lean meat gelation: is added in the lean meat after S2 vacuum is cooked
The conditioning material of preparation and 0.008% gluconic acid zinc solution of lean meat weight continue vacuum and cook, and protect at 48 DEG C of temperature
It holds 5min and carries out gelation；Wherein, zinc gluconate glucose in solutions acid zinc concentration is 100%.
S4: S3 treated lean meat is taken out, and is protected from light marinated 25min, 120 DEG C of bakings after evenly mixing with seasoning
7min after honey is uniformly smeared in surface, is packaged into Barbecued pork in honey conditioning packet.Wherein, lean meat is 100 parts by weight, by Huang
Seasoning made of wine, dark soy sauce, white granulated sugar, rice vinegar, salt are deployed to taste is 60 parts by weight.
S5: by Barbecued pork in honey improve packet 121 DEG C of high temperature sterilization 15min after, be immediately fed into it is quick-frozen in quick freezer,
Its central temperature reaches -15 DEG C hereinafter, being re-fed into Storage in cold bank in 17min, and library temperature should be controlled at -22 DEG C.
Embodiment 6
A method of keep Barbecued pork in honey to improve packet flavor comprising following steps:
S1: lean meat pretreatment:
Lean meat stripping and slicing is inserted into polyethylene packaging pipe and is vacuum-packed at 7 × 8cm of length and width with a thickness of the bulk of 3cm
Afterwards, to contract muscles after repeated stretching pats processing 35 times；Pressure when air bag is inflated is 130psi, is taken out to air bag
Pressure when gas is -14psi, and the interval time of pumping and inflation is that 0.9s stretches lean meat of patting that treated, is put into boiling water,
Blanching 4min cleaning, unhairing；Continue stripping and slicing growth 2cm, the fritter of wide 3cm；
S2: vacuum frying and vacuum cook: the fritter lean meat handled well in S1 addition ingredient is placed on vacuum frying
Vacuum frying is carried out in equipment.It is by weight respectively 120 parts of lean meat, 15 parts of ginger, 25 parts of green onion, Huang with ingredient by lean meat
8 parts of wine, 20 parts of dark soy sauce, 80 parts of white granulated sugar, 25 parts of rice vinegar, 6 parts of salt, 3 parts of tapioca.It is the soybean of 31000 parts by volume with oil
Oil.100 DEG C of frying temperature, vacuum degree 0.1MPa, deep-fat frying time 370s.It is packed into long 30cm after vacuum frying, wide 22cm's is more
The square package bag of layer aluminium masking foil carries out vacuum cooking, wherein brew time 15min, 68 DEG C of brew temperatures, vacuum degree are
It is spare to depressurize cooling by 0.03MPa after cooking.
S3: 0.03% implementation of lean meat weight lean meat gelation: is added in the lean meat after S2 vacuum is cooked
0.010% gluconic acid zinc solution of conditioning material and lean meat weight prepared by example 2 continues vacuum and cooks, under temperature 45 C
4min is kept to carry out gelation；Wherein, zinc gluconate glucose in solutions acid zinc concentration is 100%.
S4: S3 treated lean meat is taken out, and is protected from light marinated 35min, 110 DEG C of bakings after evenly mixing with seasoning
4min after honey is uniformly smeared in surface, is packaged into Barbecued pork in honey conditioning packet.Lean meat is 180 parts by weight, by yellow rice wine, always
Seasoning made of pumping, white granulated sugar, rice vinegar, salt are deployed to taste is 55 parts by weight.
S5: by Barbecued pork in honey improve packet 121 DEG C of high temperature sterilization 15min after, be immediately fed into it is quick-frozen in quick freezer,
Its central temperature reaches -15 DEG C hereinafter, being re-fed into Storage in cold bank in 15min, and library temperature should be controlled at -20 DEG C.
Experimental data:
By the Barbecued pork in honey prepared by 4-6 method of the embodiment of the present invention conditioning packet, by 4-6 method of the embodiment of the present invention
But conditioning is not used and expects that the Barbecued pork in honey prepared conditioning is wrapped, the Barbecued pork in honey conditioning of conventional method preparation is wrapped in room temperature storage 30
Its front and back chooses sample respectively and does control experiment, sample is shone and is cut with knife, and weighs 1.8-2.0g sample in 50mL centrifuge tube
Product.Effective 20mL deionized water is centrifuged by 3 acquisition suspension of sample extraction.Suspension is heated in 100 DEG C of water-bath and is mentioned
1min is taken, then ultra sonic bath heats 15min.Under the centrifugal force of 1000g, extract is centrifuged 15min.Methanol extraction protein
After secondary centrifuging, merges gained supernatant, carry out efficient liquid phase chromatographic analysis after volume is adjusted to 50mL.Kinetex XB-
C18 column temperature is controlled at 40 DEG C.Derivative sample post analysis before injection, mobile phase are A:40mM NaH2PO4With NaOH and ACN/ first
PH is adjusted to 7.8, B by alcohol/water (mass ratio 45:45:10): distilled water.Flow velocity is 0.5mL/min, and volume injected is 10 μ L.
Gradient is as follows: 0~1.9min, 0%B；1.9~18.8min, 0~57%B；18.1~18.6min, 57~100%B；18.6~
22.3min 100%B；22.3~25.0min, 100~0%B.Pass through under the excitation and launch wavelength of 340 and 450nm respectively
Fluorescence detection IMP (inosine acid disodium) and AMP (adewosine monophosphate) compounds content.
AMP in 2 Barbecued pork in honey of table, IMP concentration (mol/g)
IMP (inosine acid disodium) and AMP (adewosine monophosphate) is the main nucleotide in Barbecued pork in honey sample, and is honeydew
Two kinds of flavor substances in roast pork.
As shown in Table 2, sample AMP and IMP the content pettiness prepared in the process of the present invention in conventional method, it is micro- be higher than do not make
It is prepared with conditioning material method, but content difference is unobvious.After storage, sample AMP and the IMP content of the method for the present invention preparation
Smaller with loss before storage, content is apparently higher than the sample that conditioning material method and conventional method preparation is not used, and illustrates the present invention
Method can effectively keep the flavor substance of Barbecued pork in honey, and effect is obvious, and it is prominent in the contribution for keeping flavor substance to improve material
Out.
It is also known by table 2, the sample that conditioning material method preparation is not used using the method for the present invention after storage is also significantly high
In the sample of conventional method preparation, illustrate that the method for the present invention can effectively reduce flavor except other processes after conditioning material
Substance scatters and disappears, and keeps the contribution of flavor substance prominent.
It is not lost after storing seriously using the Barbecued pork in honey flavor substance of the method for the present invention preparation, AMP concentration is with bacterium
Kind polysaccharide extraction liquid adds and increases, and after conditioning in material after the processing of polysaccharide, flavor substance is saved more preferably, it was demonstrated that system of the present invention
Standby polysaccharide can be used for keeping flavor, and flavor substance is prevented to be lost, and in field of food, application value is high.
It is also known by table 2, the embodiment of the present invention 4,5,6 is significant on keeping the effect on flavor substance, and embodiment 1,2
The significant effect on flavor substance is being kept with the conditioning material of 3 preparations, and difference is not significant two-by-two.But embodiment 5 is keeping wind
Effect on taste substance is best.
In conclusion method of the invention can effectively keep flavor of the Barbecued pork in honey conditioning packet in storage
The loss of matter has contribution outstanding compared with prior art.For polysaccharide in conditioning material in field of food, application value is high.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (10)
1. a kind of method for keeping Barbecued pork in honey conditioning packet flavor based on microbial fermentation, it is characterised in that: it includes following step
Suddenly, lean meat is successively carried out after stretching beating and cleaning pretreatment, after shortening, Streptococcus is added
Conditioning material and gluconic acid zinc solution made of thermophilus and Meyerozyma guilliermondii fermentation boil
Gelation processed, after taking-up, and seasoning uniformly mixed marinated baking, after coat honey, be packaged into Barbecued pork in honey conditioning packet.
2. the method for keeping Barbecued pork in honey conditioning packet flavor based on microbial fermentation as described in claim 1, it is characterised in that:
It is 30~35 times that number of processes is patted in the stretching.
3. the method for keeping Barbecued pork in honey conditioning packet flavor based on microbial fermentation as described in claim 1, it is characterised in that:
The processing of the shortening is that vacuum frying and vacuum cook: the lean meat vacuum frying that will have been pre-processed, true after vacuum frying
Sky cooks, and cooling is spare after cooking.
4. the method for keeping Barbecued pork in honey conditioning packet flavor based on microbial fermentation as claimed in claim 3, it is characterised in that:
Lean meat after the vacuum frying need to be packed into after packaging bag carries out vacuum cooking again.
5. the method for keeping Barbecued pork in honey conditioning packet flavor based on microbial fermentation as described in claim 1, it is characterised in that:
42~48 DEG C of temperature for cooking gelation, time are 4~6min.
6. the method for keeping Barbecued pork in honey conditioning packet flavor based on microbial fermentation as described in claim 1, it is characterised in that:
The preparation method of the conditioning material is the following steps are included: by Meyerozyma guilliermondii Low Temperature Plasma Treating
Inoculation Streptococcus thermophilus is incubated afterwards, and centrifugal treating collects supernatant after incubation, and supernatant is sunk
Form sediment sediment out, and sediment is dissolved in water and obtains conditioning material.
7. the method for keeping Barbecued pork in honey conditioning packet flavor based on microbial fermentation as claimed in claim 6, it is characterised in that:
The Low Temperature Plasma Treating is specifically, with N2For carrier gas, the voltage of low-temperature plasma equipment is 10~10.5KV, temperature 37
~38 DEG C, power be 30~40W, carrier gas air pressure be 20Pa, 10.4~11.2L/min of throughput, processing the time be 0.8~
1.2min。
8. the method for keeping Barbecued pork in honey conditioning packet flavor based on microbial fermentation as claimed in claim 6, it is characterised in that:
The Meyerozyma guilliermondii is living bacteria count 109The Meyerozyma of cfu/mL
Guilliermondii strain is cultivated 44~48h and is obtained under 38~40 DEG C of environment；The Streptococcus being inoculated with
Thermophilus living bacteria count is 9 × 107cfu/ml；Incubation temperature is 35~38 DEG C, and the time is 3~6 hours.
9. the method for keeping Barbecued pork in honey conditioning packet flavor based on microbial fermentation as claimed in claim 8, it is characterised in that:
The Meyerozyma guilliermondii process for preparing strain thereof is that sea cucumber sterile water wash is completely placed on full sea water
In, gnotobasis is ground into uniform homogenate；Homogenate is coated on the agar of ocean, and it is small that 70~75 are incubated at 35~38 DEG C
When, it selects mucus bacterium colony and is determined through detection, obtain Meyerozyma guilliermondii strain.
10. the method for keeping Barbecued pork in honey conditioning packet flavor based on microbial fermentation as claimed in claim 6, feature exist
In: when centrifugal treating, the revolving speed of centrifugation is 4000~6000 × g, and centrifugation time is 5~15min；It is double that it is added in the supernatant
The ethyl alcohol of times parts by volume is kept overnight at 3~5 DEG C with sediment；The sediment is dissolved in water, 48~50 DEG C of temperature
It is 6%~9% conditioning material that 10~11min of heat, which obtains polysaccharide concentration,.
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