CN110292150A - A kind of processing method improving Pig spareribs tenderness using microbial fermentation - Google Patents
A kind of processing method improving Pig spareribs tenderness using microbial fermentation Download PDFInfo
- Publication number
- CN110292150A CN110292150A CN201910575994.2A CN201910575994A CN110292150A CN 110292150 A CN110292150 A CN 110292150A CN 201910575994 A CN201910575994 A CN 201910575994A CN 110292150 A CN110292150 A CN 110292150A
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- CN
- China
- Prior art keywords
- pig spareribs
- tenderness
- spareribs
- mixture
- pig
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- 238000000855 fermentation Methods 0.000 title claims abstract description 54
- 230000004151 fermentation Effects 0.000 title claims abstract description 54
- 230000000813 microbial effect Effects 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 19
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
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- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 13
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- 230000005855 radiation Effects 0.000 claims abstract description 13
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- 235000019835 bromelain Nutrition 0.000 claims abstract description 12
- 229920002752 Konjac Polymers 0.000 claims abstract description 11
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 11
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 8
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- 210000000988 bone and bone Anatomy 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 20
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 13
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 13
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- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 13
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 13
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- 230000008569 process Effects 0.000 claims description 13
- 238000009210 therapy by ultrasound Methods 0.000 claims description 10
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- 229940017800 lactobacillus casei Drugs 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
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- 238000002525 ultrasonication Methods 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000003643 water by type Substances 0.000 claims description 6
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 claims description 5
- 235000013539 calcium stearate Nutrition 0.000 claims description 5
- 239000008116 calcium stearate Substances 0.000 claims description 5
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- 238000002604 ultrasonography Methods 0.000 claims description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 244000189799 Asimina triloba Species 0.000 claims description 3
- 235000006264 Asimina triloba Nutrition 0.000 claims description 3
- 235000009467 Carica papaya Nutrition 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 3
- 231100000987 absorbed dose Toxicity 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 8
- 238000010257 thawing Methods 0.000 abstract description 8
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 5
- 238000004332 deodorization Methods 0.000 abstract description 5
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- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 6
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
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- 229910052742 iron Inorganic materials 0.000 description 2
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- 238000000691 measurement method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 239000001506 calcium phosphate Substances 0.000 description 1
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- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
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- 150000004665 fatty acids Chemical class 0.000 description 1
- 102000013370 fibrillin Human genes 0.000 description 1
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- 210000002435 tendon Anatomy 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
-
- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- 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
-
- 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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- 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
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- 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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- 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
- A23V2400/113—Acidophilus
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- 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
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- 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
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of processing methods for improving Pig spareribs tenderness using microbial fermentation.After Pig spareribs are handled via electrolyzed alkaline water synergistic supersonic wave, carry out acceleration defrosting, deodorization, tenderization, then through weight copy it is flat after by containing lemon juice, konjaku glucomannan, bromelain, potato juice etc. pickling liquid carry out vacuum tumbling tenderization, then fermentation process is carried out through compound lactobacillus ferment liquid, frying to central temperature is 73 DEG C again, and finally cooling, vacuum packaging carries out radiation treatment.The processing method that the present invention improves Pig spareribs tenderness using microbial fermentation, the tenderness of the Pig spareribs after processing are improved, and easily chew, succulence, mouthfeel is good, raciness.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of improve Pig spareribs tenderness using microbial fermentation
Processing method.
Background technique
China is the first big country of world's pork production and consumption, and pork is one of main non-staple food necessary to people, it
Provide good protein for the mankind, it is necessary to fatty acid, ferroheme, promote iron absorb cysteine, improve iron-deficient
Anaemia.
Pig spareribs are that pig picks remaining rib cage and vertebrae after meat, Pig spareribs as the significant points with pig, in addition to
Outside containing protein, fat, cellulose, also containing a large amount of calcium phosphate, ossein, osseomucoid etc., it can be mentioned for child and old man
For calcareous.But the cooking processing of pork chop not yet forms standardization, and number processor big absolutely cooks by the culinary art experience of oneself, seeks
It is serious to support loss.And only need simply to heat ready-to-serve pork chop bone product by processing is subsequent on the market, usually using frying
Mode is process, and is mainly comprised the steps that and is cut into fritter after the Pig spareribs of freezing thaw, then will be specific
Pickling liquid injection after knead-salting or by the direct knead-salting of specific pickling liquid, then fry it is ripe to epidermis in golden yellow i.e.
It can.But the Pig spareribs processed in this way, since the natural thaw time is long (4 hours or more), chop nutrition loss, carnification
Always, while purge loss rate is high, and fishy smell weight, meat is really up to the mark, is not easy to chew, poor taste.
Therefore, it is necessary to invent a kind of processing method for improving Pig spareribs tenderness using microbial fermentation.
Summary of the invention
In view of this, the present invention is to solve existing pork chop bone product fishy smell weight, meat is really up to the mark, is not easy to chew, mouthfeel
The problem of difference provides a kind of processing method for improving Pig spareribs tenderness using microbial fermentation, and the tenderness of Pig spareribs obtains after processing
To improve easily chewing, mouthfeel is good, raciness.
To achieve the goals above, the technical solution adopted by the present invention are as follows:
A kind of processing method improving Pig spareribs tenderness using microbial fermentation, comprising the following steps:
Step 1: Pig spareribs will be frozen with bone sawing machine and be cut into a thickness of 1.5 ~ 2.0cm, length is 6 ~ 10cm, and width is 3 ~ 5cm's
Fritter Pig spareribs are then placed in equipped with pH value to impregnate in the ultrasonic cleaner of 8.0 ~ 9.5 electrolyzed alkaline waters, and are aided with ultrasound
Wave processing, until the central temperature of fritter Pig spareribs is 1 ~ 5 DEG C, the Pig spareribs after being thawed；
Step 2: the Pig spareribs after step 1 is thawed in the environment of 1 ~ 5 DEG C tile, and intermittently apply hanging down for 50 ~ 60kg
Straight extruding force carries out copying flat 10 ~ 20min, obtains having crackled Pig spareribs, and the pickling liquid for being then 0 ~ 4 DEG C with temperature presses quality
45 ~ 60min of vacuum tumbling is then carried out than 1: 1 mixing, obtains the first mixture；Wherein, pickling liquid is by following mass percent
Group be grouped as: 3.0 ~ 5.0% lemon juices, 2.0 ~ 4.0% edible salts, 3.0 ~ 5.0% white granulated sugars, 1.6 ~ 1.8% cooking wine, 1.2 ~ 1.4%
Soy sauce, 1.0 ~ 1.2% konjaku glucomannans, 0.1 ~ 0.15% monosodium glutamate, 0.06 ~ 0.08% bromelain, 0.05 ~ 0.07% pawpaw egg
White enzyme, surplus are the potato juice that mass concentration is 50%；
Step 3: lactobacillus plantarum, Lactobacillus casei, lactobacillus acidophilus being expanded culture respectively, mixes and dilutes before use
Fermentation liquid is made, each strain is made to reach following concentration range: lactobacillus plantarum (1 ~ 2) × 10 in fermentation liquid5Cfu/g, it does
Lactobacillus paracasei is (7 ~ 8) × 105Cfu/g, lactobacillus acidophilus are (4 ~ 6) × 105cfu/g；
Step 4: by the first mixture investment closed container of step 2, the fermentation liquid of step 3 is added, in 36 ~ 38 DEG C of fermentations 12
Solid content is then pulled out and drains to obtain the second mixture by ~ 15h；
Step 5: the second mixture that step 4 is obtained in 115 ~ 125 DEG C of oil cauldrons frying to the second mixture central temperature
It is 73 DEG C, pulls out and drain, be vacuum-packed again after being cooled to room temperature, by the product after vacuum packaging at a temperature of 1 ~ 5 DEG C, into
Row absorbed dose is 2.0 ~ 4.5kGy's60Co- γ radiation treatment.
The key ideas of this programme is: the present invention accelerates by using electrolyzed alkaline water synergistic supersonic wave processing technique
Pig spareribs thaw, deodorization, and promote the pickling liquid containing rejuvenator using flat collaboration vacuum tumbling is copied quickly, uniformly infiltration to be to contract
The short tenderization time simultaneously promotes tenderizing effect, improves the water-retaining property of Pig spareribs followed by microbial fermentation, borrows after thermophilic is fried
Radiation sterilizing is helped to further strengthen tenderizing effect, the multiple means tenderness and mouthfeel all linked with one another to improve Pig spareribs.
Further, when bone sawing machine cuts Pig spareribs in step 1, the blade of bone sawing machine and the muscle fibre of Pig spareribs are vertical.
Further, in step 1, the mass ratio of fritter Pig spareribs and electrolyzed alkaline water is 1: 3 ~ 4, entire treatment process alkali
Property electrolysis water temperature be 10 ~ 20 DEG C.
Further, in step 1, the power of ultrasonication is 200 ~ 300W, using intermittently operated, at each ultrasonic wave
The reason time is 6 ~ 10min, twice ultrasonic treatment time interval 5min, carries out 2 ~ 4 processing.
Further, in step 2, the parameter of vacuum tumbling are as follows: drum temperature be 0 ~ 4 DEG C, vacuum degree be -0.10 ~ -
0.07MPa, tumbling revolving speed are 15r/min, and every tumbling 10min suspends 5min.
Further, in step 4, the mass ratio of the first mixture and fermentation liquid is 1: 1 ~ 1.5.
It further, further include spraying matter to the surface of the second mixture after draining before vacuum packaging in step 5
The calcium stearate solution that concentration is 0.0002 ~ 0.0003% is measured, 20 ~ 30min is then allowed to stand.
The beneficial effect of above-mentioned technical proposal is: the present invention by using electrolyzed alkaline water synergistic supersonic wave processing technique,
Pig spareribs are accelerated to thaw, deodorization, and promote the pickling liquid containing rejuvenator quickly, uniformly to penetrate into using flat collaboration vacuum tumbling is copied
To shorten the tenderization time and promote tenderizing effect, improve the water-retaining property of Pig spareribs followed by microbial fermentation, through thermophilic frying
Tenderizing effect is further strengthened by radiation sterilizing afterwards, each step is all linked with one another, it combines closely, the tenderness of Pig spareribs after processing
Be improved easy chewing, and mouthfeel is good, raciness.
Specific embodiment
It is as follows that the present invention is described further combined with specific embodiments below:
A kind of processing method improving Pig spareribs tenderness using microbial fermentation provided by the invention, comprising the following steps:
Step 1: Pig spareribs will be frozen with bone sawing machine and be cut into a thickness of 1.5 ~ 2.0cm, length is 6 ~ 10cm, and width is 3 ~ 5cm's
Fritter Pig spareribs are then placed in equipped with pH value to impregnate in the ultrasonic cleaner of 8.0 ~ 9.5 electrolyzed alkaline waters, and are aided with ultrasound
Wave processing, until the central temperature of fritter Pig spareribs is 1 ~ 5 DEG C, the Pig spareribs after being thawed；
Step 2: the Pig spareribs after step 1 is thawed in the environment of 1 ~ 5 DEG C tile, and intermittently apply hanging down for 50 ~ 60kg
Straight extruding force carries out copying flat 10 ~ 20min, obtains having crackled Pig spareribs, and the pickling liquid for being then 0 ~ 4 DEG C with temperature presses quality
45 ~ 60min of vacuum tumbling is then carried out than 1: 1 mixing, obtains the first mixture；Wherein, pickling liquid is by following mass percent
Group be grouped as: 3.0 ~ 5.0% lemon juices, 2.0 ~ 4.0% edible salts, 3.0 ~ 5.0% white granulated sugars, 1.6 ~ 1.8% cooking wine, 1.2 ~ 1.4%
Soy sauce, 1.0 ~ 1.2% konjaku glucomannans, 0.1 ~ 0.15% monosodium glutamate, 0.06 ~ 0.08% bromelain, 0.05 ~ 0.07% pawpaw egg
White enzyme, surplus are the potato juice that mass concentration is 50%；
Step 3: lactobacillus plantarum, Lactobacillus casei, lactobacillus acidophilus being expanded culture respectively, mixes and dilutes before use
Fermentation liquid is made, each strain is made to reach following concentration range: lactobacillus plantarum (1 ~ 2) × 10 in fermentation liquid5Cfu/g, it does
Lactobacillus paracasei is (7 ~ 8) × 105Cfu/g, lactobacillus acidophilus are (4 ~ 6) × 105cfu/g；
Step 4: by the first mixture investment closed container of step 2, the fermentation liquid of step 3 is added, in 36 ~ 38 DEG C of fermentations 12
Solid content is then pulled out and drains to obtain the second mixture by ~ 15h；
Step 5: the second mixture that step 4 is obtained in 115 ~ 125 DEG C of oil cauldrons frying to the second mixture central temperature
It is 73 DEG C, pulls out and drain, be vacuum-packed again after being cooled to room temperature, by the product after vacuum packaging at a temperature of 1 ~ 5 DEG C, into
Row absorbed dose is 2.0 ~ 4.5kGy's60Co- γ radiation treatment.
Wherein, in step 2 copy it is flat refer to repeatedly extruding Pig spareribs with weight, until there is slight crack in Pig spareribs, still
Meat in Pig spareribs does not separate with bone, and configuration remains unchanged complete state.
Wherein, lemon juice is directly to squeeze after lemon is removed the peel in step 2, with the resulting juice of filtered through gauze；Mass concentration
Potato juice for 50% is to squeeze the potato of peeling and water by quality 1: 1, with the resulting juice of filtered through gauze.
Specifically, working principle of the present invention is as follows:
The present invention is thawed by using electrolyzed alkaline water synergistic supersonic wave processing technique to Pig spareribs are frozen, due to alkaline electrolysis
The hydrone functional group of water is small, and movement velocity is fast, has a large amount of kinetic energy, penetrating power is strong, and ultrasonic activation further promotes alkali
Property electrolysis water to Pig spareribs internal penetration and constantly exchange is frozen, be greatly promoted and freeze Pig spareribs and deice, thaw, effectively shorten solution
Freeze time (22 ~ 60min, existing natural thaw 4 hours or more), reduces meat variation in course of defrosting to greatest extent, and effectively
Fishy smell is removed, while destroying fribrillin and connective tissue to a certain extent, reduces the toughness and hardness of Pig spareribs,
Also facilitate the infiltration of the subsequent pickling liquid containing rejuvenator；
And and then intermittently to the vertical extruding force that the Pig spareribs after defrosting apply 50 ~ 60kg copy it is flat to there is slight crack again
Vacuum tumbling is carried out, the not tumbling again by the way of traditional injection pickling liquid facilitates the flesh for further destroying Pig spareribs
Fibrillin and connective tissue, the pickling liquid of reduction Pig spareribs hardness and promotion containing rejuvenator is quick, uniformly penetrates into pork chop
Shorten tenderization inside bone to shorten the tenderization time and promote tenderizing effect；Meanwhile also increasing in pickling liquid in addition to conventional seasoning
Lemon juice, bromelain, papain, potato juice and konjaku glucomannan, papain and bromelain are added
Enzyme coordinated greatly improves tenderizing effect, while lemon juice has certain deodorization deastringence effect, can improve the flavor of Pig spareribs,
Also there are certain tenderizing effects, it is often more important that lemon juice can effectively inhibit bromelain tenderizing effects uppity by force
Disadvantage, the contour structures that can avoid Pig spareribs are destroyed by bromelain；Potato juice and konjaku glucomannan coordinated, one
Aspect can be such that the component in pickling liquid is effectively retained in pork chop bone tissue, while help to form gel in pork chop bone surface
Change, the slight crack on flat Pig spareribs in the process is copied in filling, so that pork chop Bones morphology is more complete full, it helps reduce subsequent
On the other hand percentage of water loss in frying course can make Pig spareribs soft texture flexible；Pickling liquid of the invention passes through lemon
At synergistic effect and aforementioned ultrasonic between juice, bromelain, papain, potato juice and konjaku glucomannan
It manages, copy flat and vacuum tumbling combination comprehensive Tenderization is carried out to Pig spareribs, tenderizing effect is good, when substantially reducing tenderization
Between, it is effectively improved the tenderness and quality of Pig spareribs；
And above-mentioned concentration lactobacillus plantarum, Lactobacillus casei, the fermentation of lactobacillus acidophilus composite fermentation liquid and Pig spareribs are further
The retentiveness for improving Pig spareribs, is effectively reduced moisture loss of the Pig spareribs in subsequent frying course, and succulence is good, and passes through upper
In 115 ~ 125 DEG C of oil cauldrons at fried 73 DEG C of central temperature, percentage of water loss is low, and succulence is good, most passes through afterwards for Pig spareribs of stating that treated
It is destroyed muscle fibril ordered structure in Pig spareribs after the radiation treatment of above-mentioned dosage, promotes muscle fibril snip to change exponent
(MFI) increase, to reduce the shearing force of Pig spareribs meat, improve Pig spareribs tenderness, while having also achieved the effect of sterilization,
Each step is all linked with one another, combines closely, and influences each other, and then is effectively improved the tenderness and mouthfeel of Pig spareribs.
As can be seen from the above description, the invention has the following advantages: the present invention is super by using electrolyzed alkaline water collaboration
Sonicated technology accelerates Pig spareribs to thaw, deodorization, and promote the pickling liquid containing rejuvenator using flat collaboration vacuum tumbling is copied
Quickly, it uniformly penetrates into shorten the tenderization time and promote tenderizing effect, improves the water conservation of Pig spareribs followed by microbial fermentation
Property, tenderizing effect is further strengthened by radiation sterilizing after thermophilic is fried, each step is all linked with one another, combines closely, and processes
The tenderness of Pig spareribs is improved easy chewing afterwards, and mouthfeel is good, raciness.
Further, when bone sawing machine cuts Pig spareribs in step 1, the blade of bone sawing machine and the muscle fibre of Pig spareribs are vertical.
As can be seen from the above description, the blade of the bone sawing machine muscle fibre for making Pig spareribs vertical with the muscle fibre of Pig spareribs is hung down
Vertical cut is cut, and can further decrease percentage of water loss of the Pig spareribs in subsequent frying course, reduces the shearing force, hardness and nozzle of Pig spareribs
Chewing property.
Further, in step 1, the mass ratio of fritter Pig spareribs and electrolyzed alkaline water is 1: 3 ~ 4, entire treatment process alkali
Property electrolysis water temperature be 10 ~ 20 DEG C.
As can be seen from the above description, can saved by the temperature of control electrolyzed alkaline water and the mass ratio of remaining Pig spareribs
While electrolyzed alkaline water, accelerates jelly Pig spareribs to greatest extent and deice, thaw, shorten thawing time, meat is influenced by thawing
It is preferably minimized.
Further, in step 1, the power of ultrasonication is 200 ~ 300W, using intermittently operated, at each ultrasonic wave
The reason time is 6 ~ 10min, twice ultrasonic treatment time interval 5min, carries out 2 ~ 4 processing.
As can be seen from the above description, cooperateing with the effect thawed best with electrolyzed alkaline water in above-mentioned parameter ultrasonication.
Further, in step 2, the parameter of vacuum tumbling are as follows: drum temperature be 0 ~ 4 DEG C, vacuum degree be -0.10 ~ -
0.07MPa, tumbling revolving speed are 15r/min, and every tumbling 10min suspends 5min.
As can be seen from the above description, vacuum tumbling carries out under the above conditions, the infiltration of pickling liquid can be further speeded up, together
When low-temperature condition das Schweinerippchen qualitative change is effectively relieved.
Further, in step 4, the mass ratio of the first mixture and fermentation liquid is 1: 1 ~ 1.5.
It further, further include spraying matter to the surface of the second mixture after draining before vacuum packaging in step 5
The calcium stearate solution that concentration is 0.0002 ~ 0.0003% is measured, 20 ~ 30min is then allowed to stand.
As can be seen from the above description, the calcium stearate solution of above-mentioned concentration is sprayed to fried Pig spareribs before vacuum packaging
To reduce the percentage of water loss during subsequent storage to the further water lock of Pig spareribs, and help to reinforce the effect of irradiation tenderization.
Several preferred embodiments or Application Example are enumerated, again below to help those skilled in the art preferably to manage
Solve the technical contribution that technology contents and the present invention of the invention are made compared with the existing technology.
Embodiment 1
A kind of processing method improving Pig spareribs tenderness using microbial fermentation, comprising the following steps:
Step 1: Pig spareribs (1kg) will be frozen with bone sawing machine and be cut into a thickness of 1.5cm, length 6cm, width is the fritter of 3cm
Pig spareribs are then placed in equipped with immersion (fritter Pig spareribs and alkaline electro in the ultrasonic cleaner that pH value is 8.0 electrolyzed alkaline waters
The mass ratio of Xie Shui is 1: 3, and the temperature of entire treatment process electrolyzed alkaline water is 10 DEG C), and it is aided with ultrasonication (ultrasonic wave
The power of processing is 200W, and using intermittently operated, each ultrasonic treatment time is 6min, twice ultrasonic treatment time interval
5min), until the central temperature of fritter Pig spareribs is 1 ~ 5 DEG C, the Pig spareribs after being thawed；
Step 2: the Pig spareribs after step 1 is thawed in the environment of 1 DEG C tile, and intermittently apply the vertical extruding of 50kg
Power carries out copying flat 10min, obtains having crackled Pig spareribs, and the pickling liquid in mass ratio 1: 1 for being then 0 ~ 4 DEG C with temperature mixes
Then the parameter of vacuum tumbling 45min(vacuum tumbling is carried out are as follows: drum temperature is 0 ~ 4 DEG C, and vacuum degree is -0.10MPa, tumbling
Revolving speed is 15r/min, and every tumbling 10min suspends 5min), obtain the first mixture；Wherein, pickling liquid is by following mass percent
Group be grouped as: 3.0% lemon juice, 2.0% edible salt, 3.0% white granulated sugar, 1.6% cooking wine, 1.2% soy sauce, 1.0% konjak portuguese gansu polyose
Sugar, 0.1% monosodium glutamate, 0.06% bromelain, 0.05% papain, surplus are the potato juice that mass concentration is 50%；
Step 3: lactobacillus plantarum, Lactobacillus casei, lactobacillus acidophilus being expanded culture respectively, mixes and dilutes before use
Fermentation liquid is made, each strain is made to reach following concentration range: lactobacillus plantarum 1 × 10 in fermentation liquid5Cfu/g, cheese cream
Bacillus is 7 × 105Cfu/g, lactobacillus acidophilus are 4 × 105cfu/g；
Step 4: by the first mixture investment closed container of step 2, fermentation liquid (the first mixture and the hair of step 3 is added
The mass ratio of zymotic fluid is 1: 1 ~ 1.5), in 36 DEG C of fermentation 12h, then solid content is pulled out and drains to obtain the second mixture；
Step 5: the second mixture that step 4 is obtained central temperature of frying to the second mixture in 115 DEG C of oil cauldrons is 73
DEG C, it pulls out and drains, be cooled to room temperature, the tristearin for being 0.0002% to the surface of the second mixture after draining sprinkling mass concentration
Sour calcium solution is then allowed to stand 20min and is vacuum-packed again, by the product after vacuum packaging at a temperature of 1 ~ 5 DEG C, is absorbed
Dosage is the 60Co- γ radiation treatment of 2.0kGy.
Embodiment 2
A kind of processing method improving Pig spareribs tenderness using microbial fermentation, comprising the following steps:
Step 1: Pig spareribs (1kg) will be frozen with bone sawing machine and be cut into a thickness of 2.0cm, length 10cm, width is the fritter of 5cm
Pig spareribs are then placed in equipped with immersion (fritter Pig spareribs and alkaline electro in the ultrasonic cleaner that pH value is 9.5 electrolyzed alkaline waters
The mass ratio of Xie Shui is 1: 4, and the temperature of entire treatment process electrolyzed alkaline water is 20 DEG C), and it is aided with ultrasonication (ultrasonic wave
The power of processing is 300W, and using intermittently operated, each ultrasonic treatment time is 10min, twice between ultrasonic treatment time
Every 5min), until the central temperature of fritter Pig spareribs is 1 ~ 5 DEG C, the Pig spareribs after being thawed；
Step 2: the Pig spareribs after step 1 is thawed in the environment of 5 DEG C tile, and intermittently apply the vertical extruding of 60kg
Power carries out copying flat 20min, obtains having crackled Pig spareribs, and the pickling liquid in mass ratio 1: 1 for being then 0 ~ 4 DEG C with temperature mixes
Then the parameter of vacuum tumbling 60min(vacuum tumbling is carried out are as follows: drum temperature is 0 ~ 4 DEG C, and vacuum degree is -0.07MPa, tumbling
Revolving speed is 15r/min, and every tumbling 10min suspends 5min), obtain the first mixture；Wherein, pickling liquid is by following mass percent
Group be grouped as: 5.0% lemon juice, 4.0% edible salt, 5.0% white granulated sugar, 1.8% cooking wine, 1.4% soy sauce, 1.2% konjak portuguese gansu polyose
Sugar, 0.15% monosodium glutamate, 0.08% bromelain, 0.07% papain, surplus are the potato juice that mass concentration is 50%；
Step 3: lactobacillus plantarum, Lactobacillus casei, lactobacillus acidophilus being expanded culture respectively, mixes and dilutes before use
Fermentation liquid is made, each strain is made to reach following concentration range: lactobacillus plantarum 2 × 10 in fermentation liquid5Cfu/g, cheese cream
Bacillus is 8 × 105 Cfu/g, lactobacillus acidophilus are 6 × 105cfu/g；
Step 4: by the first mixture investment closed container of step 2, fermentation liquid (the first mixture and the hair of step 3 is added
The mass ratio of zymotic fluid is 1: 1.5), in 38 DEG C of fermentation 15h, then pulling solid content out and drain to obtain the second mixture；
Step 5: the second mixture that step 4 is obtained central temperature of frying to the second mixture in 125 DEG C of oil cauldrons is 73
DEG C, it pulls out and drains, be cooled to room temperature, the tristearin for being 0.0003% to the surface of the second mixture after draining sprinkling mass concentration
Sour calcium solution is then allowed to stand 30min and is vacuum-packed again, by the product after vacuum packaging at a temperature of 5 DEG C, carries out absorbent
Amount is the 60Co- γ radiation treatment of 4.5kGy.
Embodiment 3
A kind of processing method improving Pig spareribs tenderness using microbial fermentation, comprising the following steps:
Step 1: Pig spareribs (1kg) will be frozen with bone sawing machine and be cut into a thickness of 1.75cm, length 8cm, width is the fritter of 4cm
Pig spareribs are then placed in equipped with immersion (fritter Pig spareribs and alkaline electro in the ultrasonic cleaner that pH value is 9.0 electrolyzed alkaline waters
The mass ratio of Xie Shui is 1: 3.5, and the temperature of entire treatment process electrolyzed alkaline water is 15 DEG C), and it is aided with ultrasonication (ultrasound
The power of wave processing is 250W, and using intermittently operated, each ultrasonic treatment time is 8min, twice between ultrasonic treatment time
Every 5min), until the central temperature of fritter Pig spareribs is 1 ~ 5 DEG C, the Pig spareribs after being thawed；
Step 2: the Pig spareribs after step 1 is thawed in the environment of 3 DEG C tile, and intermittently apply the vertical extruding of 55kg
Power carries out copying flat 15min, obtains having crackled Pig spareribs, and the pickling liquid in mass ratio 1: 1 for being then 0 ~ 4 DEG C with temperature mixes
Then the parameter of vacuum tumbling 60min(vacuum tumbling is carried out are as follows: drum temperature is 0 ~ 4 DEG C, and vacuum degree is -0.08MPa, tumbling
Revolving speed is 15r/min, and every tumbling 10min suspends 5min), obtain the first mixture；Wherein, pickling liquid is by following mass percent
Group be grouped as: 4.0% lemon juice, 3.0% edible salt, 4.0% white granulated sugar, 1.7% cooking wine, 1.3% soy sauce, 1.1% konjak portuguese gansu polyose
Sugar, 0.12% monosodium glutamate, 0.07% bromelain, 0.06% papain, surplus are the potato juice that mass concentration is 50%；
Step 3: lactobacillus plantarum, Lactobacillus casei, lactobacillus acidophilus being expanded culture respectively, mixes and dilutes before use
Fermentation liquid is made, each strain is made to reach following concentration range: lactobacillus plantarum 1.5 × 10 in fermentation liquid5Cfu/g, cheese
Lactobacillus is 7.5 × 105Cfu/g, lactobacillus acidophilus are 5 × 105cfu/g；
Step 4: by the first mixture investment closed container of step 2, fermentation liquid (the first mixture and the hair of step 3 is added
The mass ratio of zymotic fluid is 1: 1.25), in 37 DEG C of fermentation 13h, then pulling solid content out and drain to obtain the second mixture；
Step 5: the second mixture that step 4 is obtained central temperature of frying to the second mixture in 120 DEG C of oil cauldrons is 73
DEG C, it pulls out and drains, be cooled to room temperature, the tristearin for being 0.00025% to the surface of the second mixture after draining sprinkling mass concentration
Sour calcium solution is then allowed to stand 25min and is vacuum-packed again, by the product after vacuum packaging at a temperature of 3 DEG C, carries out absorbent
Amount is the 60Co- γ radiation treatment of 3.2kGy.
Comparative example 1
Other with embodiment 3, the difference is that, omit step 1 electrolyzed alkaline water synergistic supersonic wave processing process, use
The mode of natural thaw.
Comparative example 2
Other with embodiment 3, the difference is that, omit step 2 in copy flat process, pickling liquid is injected into Pig spareribs again
Carry out vacuum tumbling identical with 3 tumbling parameter of embodiment.
Comparative example 3
Other with embodiment 3, the difference is that, omit step 2 pickling liquid in lemon juice and konjaku glucomannan, potato
The starch concentration of the mass concentrations such as juice equivalent replaces.
Comparative example 4
Other with embodiment 3, the difference is that, omit step 3 and step 4 fermentation process.
Comparative example 5
Other with embodiment 3, the difference is that, omit step 5 in spray calcium stearate solution, radiation treatment is substituted for micro-
Wave height fire handles 90s.
Comparative example 6
Using traditional approach, fritter is cut into after the Pig spareribs of freezing are thawed, then by seasoning (3.0% edible salt, 4.0%
White granulated sugar, 1.7% cooking wine, 1.3% soy sauce, 0.12% monosodium glutamate, wherein the percentage of each seasoning is that each seasoning additive amount accounts for defrosting
The percentage of pork chop bone mass) and the direct knead-salting of Pig spareribs after thawing, then it is fried to epidermis in golden yellow.
Product obtained in above-described embodiment 1 ~ 3 and comparative example 1 ~ 6 is measured, carried out respectively subjective appreciation,
Determine the shearing force and juice loss rate of product.
Wherein subjective appreciation method are as follows: take sample several, invite 12 postgraduate's groups Jing Guo certain subjective appreciation training
At evaluation group, wherein 6 male 6 female, age between 22-28 years old, are tested using double-blind study.Mainly to the tenderness of product,
Flavor, succulence and whole acceptability are evaluated, and setting top score is 10 points, minimum to be scored at 1 point, each test specimens
The subjective appreciation data of product take arithmetic mean of instantaneous value after removing best result and lowest score.According to scoring height come evaluate Pig spareribs at
Product it is excellent, evaluation criterion is as shown in table 1, and evaluation result is shown in Table 2.
The measurement method of shearing force is that the final pork chop bone product sampler interception of each embodiment and comparative example is transversal
The 2 small meat pieces of about 1 cm of area, sampling when, pay attention to avoiding tendon fiber, to prevent influencing test result.Using Texture instrument pair
The shearing force of sample is tested, and each sample duplicate measurements 3 times, indicates the final shearing force of Pig spareribs with average value.Parameter
Setting: it pops one's head in as HDP/BSW；200.0 mm/min of test process speed；Select texture testing mode；Test speed 200.0
mm/min；Test deformation quantity 70%；Lifting height 16mm；Detect speed 80.0mm/min；Unit indicates with newton (N), as a result
It is shown in Table 2.
The measurement method of juice loss rate are as follows: take the standard Pig spareribs after cutting process and defrosting, blotted with filter paper
Quality is claimed to be denoted as m after the moisture on surface0, the final pork chop bone product after embodiment and comparative example is processed respectively, then blot sample
Quality is claimed to be denoted as m after the moisture on the surface of product1, m0、m1The average value for taking 3 measurements, the results are shown in Table 2.
Juice loss rate %=。
The final Pig spareribs product sensory evaluation criteria of table 1
The quality of each embodiment and comparative example product of table 2
Shearing force can intuitively reflect the tenderness of Pig spareribs, and value is lower, show that Pig spareribs tenderness is better, the quality of Pig spareribs is got over
It is good, while juice loss rate is lower, shows that the succulence of Pig spareribs is better.Table 2 statistics indicate that, each step of the application method
Between it is synergistic, it is indispensable, the tenderness of Pig spareribs, succulence only can be just effectively improved using above-mentioned whole processes simultaneously
Property, obtains that flavor is good, product in good taste.
In conclusion the present invention accelerates Pig spareribs to thaw, go by using electrolyzed alkaline water synergistic supersonic wave processing technique
Raw meat, and promote the pickling liquid containing rejuvenator quickly, uniformly to penetrate into shorten the tenderization time simultaneously using flat collaboration vacuum tumbling is copied
Promote tenderizing effect, improve the water-retaining property of Pig spareribs followed by microbial fermentation, after thermophilic is fried by radiation sterilizing into
One step reinforces tenderizing effect, and each step is all linked with one another, combines closely, and the tenderness of Pig spareribs is improved easy chewing after processing,
Mouthfeel is good, raciness.
The present invention is described by above-mentioned related embodiment, however above-described embodiment is only to implement example of the invention.
It must be noted that the embodiment disclosed is not limiting as the scope of the present invention.On the contrary, be included in claim spirit and
The modification of range and impartial setting are included in the scope of the present invention.
Claims (7)
1. a kind of processing method for improving Pig spareribs tenderness using microbial fermentation, which comprises the following steps:
Step 1: Pig spareribs will be frozen with bone sawing machine and be cut into a thickness of 1.5 ~ 2.0cm, length is 6 ~ 10cm, and width is 3 ~ 5cm's
Fritter Pig spareribs are then placed in equipped with pH value to impregnate in the ultrasonic cleaner of 8.0 ~ 9.5 electrolyzed alkaline waters, and are aided with ultrasound
Wave processing, until the central temperature of fritter Pig spareribs is 1 ~ 5 DEG C, the Pig spareribs after being thawed；
Step 2: the Pig spareribs after step 1 is thawed in the environment of 1 ~ 5 DEG C tile, and intermittently apply hanging down for 50 ~ 60kg
Straight extruding force carries out copying flat 10 ~ 20min, obtains having crackled Pig spareribs, and the pickling liquid for being then 0 ~ 4 DEG C with temperature presses quality
45 ~ 60min of vacuum tumbling is then carried out than 1: 1 mixing, obtains the first mixture；Wherein, pickling liquid is by following mass percent
Group be grouped as: 3.0 ~ 5.0% lemon juices, 2.0 ~ 4.0% edible salts, 3.0 ~ 5.0% white granulated sugars, 1.6 ~ 1.8% cooking wine, 1.2 ~ 1.4%
Soy sauce, 1.0 ~ 1.2% konjaku glucomannans, 0.1 ~ 0.15% monosodium glutamate, 0.06 ~ 0.08% bromelain, 0.05 ~ 0.07% pawpaw egg
White enzyme, surplus are the potato juice that mass concentration is 50%；
Step 3: lactobacillus plantarum, Lactobacillus casei, lactobacillus acidophilus being expanded culture respectively, mixes and dilutes before use
Fermentation liquid is made, each strain is made to reach following concentration range: lactobacillus plantarum (1 ~ 2) × 10 in fermentation liquid5Cfu/g, it does
Lactobacillus paracasei is (7 ~ 8) × 105Cfu/g, lactobacillus acidophilus are (4 ~ 6) × 105cfu/g；
Step 4: by the first mixture investment closed container of step 2, the fermentation liquid of step 3 is added, in 36 ~ 38 DEG C of fermentations 12
Solid content is then pulled out and drains to obtain the second mixture by ~ 15h；
Step 5: the second mixture that step 4 is obtained in 115 ~ 125 DEG C of oil cauldrons frying to the second mixture central temperature
It is 73 DEG C, pulls out and drain, be vacuum-packed again after being cooled to room temperature, by the product after vacuum packaging at a temperature of 1 ~ 5 DEG C, into
Row absorbed dose is 2.0 ~ 4.5kGy's60Co- γ radiation treatment.
2. the processing method according to claim 1 for improving Pig spareribs tenderness using microbial fermentation, which is characterized in that step
When bone sawing machine cuts Pig spareribs in rapid 1, the blade of bone sawing machine and the muscle fibre of Pig spareribs are vertical.
3. the processing method according to claim 1 for improving Pig spareribs tenderness using microbial fermentation, which is characterized in that step
In rapid 1, the mass ratio of fritter Pig spareribs and electrolyzed alkaline water is 1: 3 ~ 4, the temperature of entire treatment process electrolyzed alkaline water is 10 ~
20℃。
4. the processing method according to claim 1 for improving Pig spareribs tenderness using microbial fermentation, which is characterized in that step
In rapid 1, the power of ultrasonication is 200 ~ 300W, and using intermittently operated, each ultrasonic treatment time is 6 ~ 10min, two
Secondary ultrasonic treatment time interval 5min carries out 2 ~ 4 processing.
5. the processing method according to claim 1 for improving Pig spareribs tenderness using microbial fermentation, which is characterized in that step
In rapid 2, the parameter of vacuum tumbling are as follows: drum temperature is 0 ~ 4 DEG C, and vacuum degree is -0.10 ~ -0.07MPa, and tumbling revolving speed is 15r/
Min, every tumbling 10min suspend 5min.
6. the processing method according to claim 1 for improving Pig spareribs tenderness using microbial fermentation, which is characterized in that step
In rapid 4, the mass ratio of the first mixture and fermentation liquid is 1: 1 ~ 1.5.
7. the processing method according to claim 1 for improving Pig spareribs tenderness using microbial fermentation, which is characterized in that step
In rapid 5, further include before vacuum packaging, to the surface of the second mixture after draining sprinkling mass concentration be 0.0002 ~
0.0003% calcium stearate solution, is then allowed to stand 20 ~ 30min.
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| CN108244533A (en) * | 2017-12-18 | 2018-07-06 | 安徽恒盛实业有限责任公司 | A kind of fermentation processing method of pork |
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| CN102389118A (en) * | 2011-11-30 | 2012-03-28 | 四川理工学院 | Method for preparing pork jerky |
| CN107549648A (en) * | 2017-09-26 | 2018-01-09 | 郑州中技联创环境技术有限公司 | A kind of beef teases and ridicule the production method of reason dish |
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