CN113892598A - Novel conditioning pork chop and preparation method thereof - Google Patents

Novel conditioning pork chop and preparation method thereof Download PDF

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CN113892598A
CN113892598A CN202111170367.4A CN202111170367A CN113892598A CN 113892598 A CN113892598 A CN 113892598A CN 202111170367 A CN202111170367 A CN 202111170367A CN 113892598 A CN113892598 A CN 113892598A
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pork
preparing
mixture
later use
pork chop
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聂小宝
刘洪泽
季媛媛
方智坤
拾佳乐
方芳
李松林
梁乃国
陈晓明
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Huaiyin Institute of Technology
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

The invention discloses a novel conditioning pork chop and a preparation method thereof. The novel conditioning pork chop takes pork as a main raw material and takes elm seeds, artemisia capillaries, allium macrostemon, dwarf lilyturf tuber, fragrant solomonseal rhizome, edible salt, ginger, garlic, cooking wine and light soy sauce as auxiliary materials; the preparation method comprises the following specific steps: (1) pretreating pork chop; (2) preparing composite powder of elm seed, artemisia capillaries and dwarf lilyturf tuber; (3) preparing concentrated solution of allium macrostemon and polygonatum odoratum; (4) preparing a curing agent; (6) and preparing the conditioning pork chop. The novel conditioning pork chop prepared by the method is a novel conditioning pork chop which has good color, taste and fragrance, and is rich in nutrition and safe.

Description

Novel conditioning pork chop and preparation method thereof
Technical Field
The invention belongs to the field of food processing, and particularly relates to novel conditioning pork chop and a preparation method thereof.
Background
The main raw material for making the pork chop is pork, which is also called pork belly, and is the most one of daily edible meat. Pork contains rich protein, the composition and proportion of essential amino acid of the pork are close to those of 'ideal protein', the composition and proportion of the essential amino acid of the pork are the closest to those of amino acid of a human body, and the pork is easy to digest and absorb; pork is rich in important mineral elements and vitamin B group required by human body; pork fat is a main nutritional ingredient in pork, has the functions of keeping the nutrition balance of the organism and enhancing the disease-resistant immunity of the organism, can generate arachidonic acid in the fat during heating, can reduce the blood fat level of the human body, and has important significance for the life activities of the human body; in addition, the pork has soft muscle fiber, less connective tissue and more fat layers in the muscle, and is delicious after being cooked, so the pork is very popular with consumers. However, at present, meat consumption in China is mainly fresh meat, theoretical research on pork chop conditioning at home and abroad is less, and the pork chop conditioning products in the market are also less. With the continuous improvement of living standard and the continuous acceleration of life rhythm, people pursue the quality of life more and more, also pursue the nutrition of food more when pursuing convenience. Most of the prepared pork chop products on the market at present have short shelf life and single product type, and some processing techniques can cause the loss of nutritional ingredients of pork in the actual processing process; in the modern industrialized production process of the prepared pork chop, a proper amount of capsorubin is added to endow the prepared pork chop with attractive color and luster, and improve the purchase desire of consumers on products. However, the capsorubin is extremely sensitive to light and temperature, so that the pork chop product containing the capsorubin is easy to be oxidized and degraded in the processes of transportation, storage and sale to cause the product to fade, thereby greatly influencing the sensory quality and the commercial value of the product; even bad merchants produce their raw materials as deteriorated pork, which causes serious food safety problems. In addition, after pork is processed by a food processing technology, the pork quality is hard, and the taste of consumers and the impression of products are seriously influenced. Therefore, there is a need to develop a novel conditioning pork chop which has good color, taste and flavor, and is rich in nutrition and safe.
For example, in the patent of CN201910187817.7 application "an instant leisure pork chop and its preparation method" (application time is 2019.03.13), pork is used as a main raw material, and the pork is processed by the methods of raw material meat pretreatment, rolling, fermentation, seasoning, vacuum packaging, vacuum sterilization and the like to obtain a finished product, so that the pork chop has certain tenderness and proper chewing. However, the phosphate and the monosodium glutamate in the auxiliary materials belong to food additives, and certain potential safety hazards exist; in addition, the method only cures the pork chops in a rolling and kneading mode, and has certain disadvantages, such as uneven curing, which affects the flavor and taste of the pork chops.
Disclosure of Invention
The purpose of the invention is as follows: the invention aims to provide a novel conditioning pork chop and a preparation method thereof.
The technical scheme is as follows: the novel conditioning pork chop takes pork as a main raw material and elm seeds, artemisia capillaries, allium macrostemon, radix ophiopogonis, radix polygonati officinalis, edible salt, ginger, garlic, cooking wine and light soy sauce as auxiliary materials.
Further, the specific operation steps are as follows:
(1) pretreating pork chop; the specific operation steps are as follows:
(1.1) weighing 20-30 kg of fresh pork neck and back meat, putting the pork neck and back meat into a porcelain basin with the volume of 30-50L, filling tap water into the porcelain basin, soaking the meat for 1-2 h, pouring the water, draining blood, and flushing for 3-5 min by using the tap water to ensure that no pollutant exists on the surface of the pork; after cleaning, fishing out the product by using a net plate, and draining for 10-20 min at room temperature for later use;
(1.2) transferring the drained pork into a meat cutter, and cutting the pork into pork chops with the length, width and thickness of 10 multiplied by 6 multiplied by 1 cm-15 multiplied by 12 multiplied by 2 cm; taking out, placing the mixture in a porcelain basin with the capacity of 30-50L, and placing the porcelain basin in a refrigerator or a freezer at 4 ℃ for later use;
(2) preparing composite powder of elm seed, artemisia capillaries and dwarf lilyturf tuber; the preparation method comprises the following specific steps:
(2.1) weighing 5-10 kg of elm, 2-3 kg of artemisia capillaries and 2-3 kg of radix ophiopogonis respectively, putting the elm, the artemisia capillaries and the ophiopogon japonicus together into a porcelain basin with the capacity of 20-30L, and cleaning the porcelain basin for 5-8 min by using tap water to remove impurities; soaking the mixture in deionized water for 15-30 min, removing the deionized water, placing the cleaned mixture in a net tray, drying the mixture in a drying box at 45-65 ℃ for 30-50 min, tipping the mixture once every 10-15 min of drying in the process, cooling to room temperature, and then transferring to a condition of 4 ℃ for cold storage for later use;
(2.2) adding the prepared dry mixture into a pulping machine, adding a proper amount of deionized water, soaking at room temperature for 12-24 h, and then pulping for 10-20 min; filtering the prepared mixed slurry by using 2-4 layers of medical gauze, pouring the filtered mixed slurry into a stainless steel barrel with the capacity of 30-40L, and refrigerating the mixed slurry at 4 ℃ for later use;
wherein the mass ratio of the dry mixture to the deionized water is: 1: 1-1.5;
(2.3) placing the prepared mixed slurry into a vacuum freeze dryer, starting the vacuum freeze dryer, freeze-drying for 12-18 hours to prepare composite powder, sealing the composite powder in a sealed bag, and refrigerating at 4 ℃ for later use;
(3) preparing concentrated solution of allium macrostemon and polygonatum odoratum; the preparation method comprises the following specific steps:
(3.1) respectively selecting and weighing 3-5 kg of allium macrostemon and 3-5 kg of polygonatum odoratum, putting the allium macrostemon and the polygonatum odoratum into a 20-30L porcelain basin, soaking the allium macrostemon and the polygonatum odoratum in tap water for 15-30 min, cleaning the allium macrostemon and the polygonatum odoratum for 5-10 min, and then washing the allium macrostemon and the polygonatum odoratum for 5-10 min to remove impurities; placing the cleaned mixture of the allium macrostemon and the polygonatum odoratum in a net disc, transferring the net disc into a drying box, drying the mixture for 30-50 min at the temperature of 40-50 ℃, taking out the dried mixture, and cooling the dried mixture to room temperature for later use;
(3.2) placing the obtained mixture in a grinder, grinding for 5-8 min, sieving with a 80-120 mesh sieve, pouring into a food-grade plastic barrel, adding 10-20L of deionized water, primarily stirring uniformly, soaking for 12-24 h, and filtering with 3-5 layers of medical gauze for later use;
(3.3) pouring the obtained extracting solution into a concentration tank, setting the vacuum degree to be-0.045 to-0.075 Mpa, the water bath temperature to be 70 to 80 ℃, and stopping concentration until the specific gravity is 1.2 to 1.4, thus preparing the composite concentrated solution for later use.
(4) Preparing a curing agent; the preparation method comprises the following specific steps:
(4.1) taking 0.1-0.2 kg of table salt, 0.2-0.5 kg of ginger powder, 0.5-1 kg of garlic pulp, 0.5-1 kg of soybean paste, 100-300 mL of cooking wine, 30-50 mL of light soy sauce and 50-100 mL of deionized water, placing the materials into a household stirrer, stirring for 1-2 min, standing for 0.5-1 min, repeating the operation for three times, and preparing mixed slurry for later use after uniform stirring;
(4.2) weighing 15-20 parts of the composite powder prepared in the step 2, 15-20 parts of the composite concentrated solution prepared in the step 3, 20-30 parts of the mixed slurry prepared in the step 3 and 5-10 parts of deionized water, mixing and placing the mixture in a small-sized stirrer together, uniformly stirring the mixture at a rotating speed of 50-80 rpm for 5-10 min, and transferring the mixture to a porcelain basin after stirring to prepare a pickling agent for later use;
(5) the preparation method of the conditioning pork chop comprises the following specific steps:
and (3) taking 10-20 parts of the curing agent prepared in the step (4) and 70-80 parts of the pork chop prepared in the step (1), putting the components into a rolling machine together, adopting a vacuum intermittent rolling mode, setting vacuum degree of 0.04-0.08 Pa, rolling temperature of 4 +/-1 ℃, rotating speed of 8-12 r/min, rolling for 10-20 min, standing for 5-10 min, alternately performing rolling for 1-1.5 h, taking out after rolling, putting the components into a refrigeration house at-18 ℃ for storage, and keeping for later use.
The invention breaks through the traditional single processing technology and carries out diversified product research and development. The invention develops a novel conditioning pork chop which has good color, taste and fragrance, is rich in nutrition and is safe. The novel conditioning pork chop takes pork as a main raw material, and takes elm seeds, artemisia capillaries, allium macrostemon, radix ophiopogonis, polygonatum, edible salt, ginger, garlic, cooking wine and light soy sauce as auxiliary materials.
Wherein:
elm seed: is samara of Ulmaceae Ulmus pumila L; the elm contains high protein, carbohydrate, fat, dietary fiber and the like, can provide rich nutrition and heat for human bodies, and the dietary fiber can promote intestinal tract movement.
Herba Artemisiae Scopariae: the pig steak conditioning agent is rich in vitamin C and vitamin B, contains various trace elements and more than 20 amino acids required by a human body, and can make the nutrition of the conditioned pig steak more comprehensive and rich by adding the conditioning agent into a conditioning product; vitamin C has strong antioxidation; in addition, the artemisia capillaris also contains volatile oil which is a special fragrant substance and can endow the conditioned pork chop with unique fragrance.
And (3) allium macrostemon: is dried bulb of Bulbus Allii Cepae or Bulbus Allii Macrostemi of Allium of Liliaceae; the allium macrostemon contains volatile oil, saponin, nitrogen-containing compounds, acidic substances and the like besides rich amino acid and multiple trace elements, wherein allium macrostemon polysaccharide has double effects of resisting hydroxyl free radicals and superoxide anions, and meanwhile, the fresh juice of the allium macrostemon is similar to antioxidant glutathione and has a clearing effect on the hydroxyl free radicals, so that the allium macrostemon polysaccharide has an antioxidation effect; the allium macrostemon contains volatile oil, is a special fragrant substance, and can endow the prepared pork chop with unique fragrance.
Radix ophiopogonis: also known as radix Ophiopogonis; the ophiopogon root mainly contains alkaloid, glucose, amino acid and vitamins, and in addition, the ophiopogon root also contains active ingredients such as steroidal saponins, homoisoflavonoids and polysaccharides, the polysaccharide, the steroidal saponins and the alkaloid in the ophiopogon root have an antioxidation effect, and the homoisoflavonoids can remove free radicals, have an antioxidation capability, prolong the shelf life of products, and simultaneously keep good color of all raw materials.
Fragrant solomonseal rhizome: the polygonatum odoratum is a dried rhizome of polygonatum odoratum of liliaceae, contains abundant proteins, vitamins and polysaccharides, and also contains various bioactive components such as steroid saponin, flavone, volatile oil and the like, wherein the polysaccharides and the steroid saponin have strong antioxidant effect, and the camelliaphenol in the polygonatum odoratum belongs to flavonoid substances, has antioxidant effect and antibacterial effect, and can well prolong the shelf life of products; meanwhile, the polygonatum odoratum is rich in mucilage, and the polygonatum odoratum and the pork chop are mixed together to just play a role of a protective layer, so that the moisture of the pork chop can be kept, the pork chop is prevented from becoming old due to the evaporation of the moisture in the cooking process, the pork chop is smooth and tender, and the taste of the pork chop is enhanced.
Has the advantages that: compared with the prior art, the invention has the characteristics that: 1. the artemisia capillaris and the allium macrostemon contain volatile oil which is a special fragrant substance and can endow the prepared pork chop with unique fragrance; 2. polysaccharide, steroid saponin and alkaloid in Bulbus Allii Macrostemi and radix Ophiopogonis have antioxidant effect, and homoisoflavonoids can scavenge free radicals, and also have antioxidant ability, so that shelf life of pork chop can be prolonged, and the pork chop can maintain good color and luster and has color protecting effect; 3. the camellia phenol and the saponin in the polygonatum have antioxidant and antibacterial effects, such as inhibiting effects on staphylococcus, escherichia coli, bacillus subtilis and the like, and the shelf life of the product can be well prolonged; in addition, the polygonatum odoratum is rich in mucilage, and the concentrated solution of the polygonatum odoratum is uniformly coated on the pork chop to just play a role of a protective layer, so that the moisture of the pork chop can be kept, the pork of the pork chop is prevented from getting old due to the evaporation of the moisture in the cooking process, the pork of the pork chop is smooth and tender, and the taste of the pork chop is enhanced; 4. the vacuum intermittent rolling and kneading is adopted for pickling the pork chops, so that the absorption rate of the pork chops to the pickling liquid can be improved, and the uneven pickling is avoided; meanwhile, the tenderness of the pork chops is improved through mutual collision and friction among the pork chops in the rolling and kneading process.
Drawings
FIG. 1 is a flow chart of the operation of the present invention;
FIG. 2 is a graph comparing sensory scores of different groups of pork chops in accordance with an embodiment of the present invention; wherein different letters indicate significant difference (P < 0.05);
FIG. 3 is a comparison of water holding capacity for different groups of pork chops in an example of the present invention; wherein different letters indicate significant difference (P < 0.05);
FIG. 4 is a graph comparing the total reducing power of different groups of pork chops according to the present invention; wherein different letters indicate significant difference (P < 0.05).
Detailed Description
The invention is further described below with reference to the following figures and specific examples.
As shown in figure 1, the novel conditioning pork chop provided by the invention takes pork as a main raw material, and takes elm seeds, artemisia capillaries, allium macrostemon, radix ophiopogonis, polygonatum odoratum, edible salt, ginger, garlic, cooking wine and light soy sauce as auxiliary materials.
Further, the specific operation steps are as follows:
(1) pretreating pork chop; the specific operation steps are as follows:
(1.1) weighing 20-30 kg of fresh pork neck and back meat, putting the pork neck and back meat into a porcelain basin with the volume of 30-50L, filling tap water into the porcelain basin, soaking the meat for 1-2 h, pouring the water, draining blood, and flushing for 3-5 min by using the tap water to ensure that no pollutant exists on the surface of the pork; after cleaning, fishing out the product by using a net plate, and draining for 10-20 min at room temperature for later use;
(1.2) transferring the drained pork into a meat cutter, and cutting the pork into pork chops with the length, width and thickness of 10 multiplied by 6 multiplied by 1 cm-15 multiplied by 12 multiplied by 2 cm; taking out, placing the mixture in a porcelain basin with the capacity of 30-50L, and placing the porcelain basin in a refrigerator or a freezer at 4 ℃ for later use;
(2) preparing composite powder of elm seed, artemisia capillaries and dwarf lilyturf tuber; the preparation method comprises the following specific steps:
(2.1) weighing 5-10 kg of elm, 2-3 kg of artemisia capillaries and 2-3 kg of radix ophiopogonis respectively, putting the elm, the artemisia capillaries and the ophiopogon japonicus together into a porcelain basin with the capacity of 20-30L, and cleaning the porcelain basin for 5-8 min by using tap water to remove impurities; soaking the mixture in deionized water for 15-30 min, removing the deionized water, placing the cleaned mixture in a net tray, drying the mixture in a drying box at 45-65 ℃ for 30-50 min, tipping the mixture once every 10-15 min of drying in the process, cooling to room temperature, and then transferring to a condition of 4 ℃ for cold storage for later use;
(2.2) adding the prepared dry mixture into a pulping machine, adding a proper amount of deionized water, soaking at room temperature for 12-24 h, and then pulping for 10-20 min; filtering the prepared mixed slurry by using 2-4 layers of medical gauze, pouring the filtered mixed slurry into a stainless steel barrel with the capacity of 30-40L, and refrigerating the mixed slurry at 4 ℃ for later use;
wherein the mass ratio of the dry mixture to the deionized water is: 1: 1-1.5;
(2.3) placing the prepared mixed slurry into a vacuum freeze dryer, starting the vacuum freeze dryer, freeze-drying for 12-18 hours to prepare composite powder, sealing the composite powder in a sealed bag, and refrigerating at 4 ℃ for later use;
(3) preparing concentrated solution of allium macrostemon and polygonatum odoratum; the preparation method comprises the following specific steps:
(3.1) respectively selecting and weighing 3-5 kg of allium macrostemon and 3-5 kg of polygonatum odoratum, putting the allium macrostemon and the polygonatum odoratum into a 20-30L porcelain basin, soaking the allium macrostemon and the polygonatum odoratum in tap water for 15-30 min, cleaning the allium macrostemon and the polygonatum odoratum for 5-10 min, and then washing the allium macrostemon and the polygonatum odoratum for 5-10 min to remove impurities; placing the cleaned mixture of the allium macrostemon and the polygonatum odoratum in a net disc, transferring the net disc into a drying box, drying the mixture for 30-50 min at the temperature of 40-50 ℃, taking out the dried mixture, and cooling the dried mixture to room temperature for later use;
(3.2) placing the obtained mixture in a grinder, grinding for 5-8 min, sieving with a 80-120 mesh sieve, pouring into a food-grade plastic barrel, adding 10-20L of deionized water, primarily stirring uniformly, soaking for 12-24 h, and filtering with 3-5 layers of medical gauze for later use;
(3.3) pouring the obtained extracting solution into a concentration tank, setting the vacuum degree to be-0.045 to-0.075 Mpa, the water bath temperature to be 70 to 80 ℃, and stopping concentration until the specific gravity is 1.2 to 1.4, thus preparing the composite concentrated solution for later use.
(4) Preparing a curing agent; the preparation method comprises the following specific steps:
(4.1) taking 0.1-0.2 kg of table salt, 0.2-0.5 kg of ginger powder, 0.5-1 kg of garlic pulp, 0.5-1 kg of soybean paste, 100-300 mL of cooking wine, 30-50 mL of light soy sauce and 50-100 mL of deionized water, placing the materials into a household stirrer, stirring for 1-2 min, standing for 0.5-1 min, repeating the operation for three times, and preparing mixed slurry for later use after uniform stirring;
(4.2) weighing 15-20 parts of the composite powder prepared in the step 2, 15-20 parts of the composite concentrated solution prepared in the step 3, 20-30 parts of the mixed slurry prepared in the step 3 and 5-10 parts of deionized water, mixing and placing the mixture in a small-sized stirrer together, uniformly stirring the mixture at a rotating speed of 50-80 rpm for 5-10 min, and transferring the mixture to a porcelain basin after stirring to prepare a pickling agent for later use;
(5) the preparation method of the conditioning pork chop comprises the following specific steps:
and (3) taking 10-20 parts of the curing agent prepared in the step (4) and 70-80 parts of the pork chop prepared in the step (1), putting the components into a rolling machine together, adopting a vacuum intermittent rolling mode, setting vacuum degree of 0.04-0.08 Pa, rolling temperature of 4 +/-1 ℃, rotating speed of 8-12 r/min, rolling for 10-20 min, standing for 5-10 min, alternately performing rolling for 1-1.5 h, taking out after rolling, putting the components into a refrigeration house at-18 ℃ for storage, and keeping for later use.
Example 1
1. Pretreating pork chops:
(1) weighing 20kg of fresh pork neck and back meat, putting the pork neck and back meat into a porcelain basin with the volume of 30L, filling tap water into the porcelain basin, soaking the pork for 1h, pouring the water, draining blood, and washing with the tap water for 3min to ensure that no pollutants exist on the surface of the pork; after cleaning, fishing out the product by using a net plate, and draining for 10min at room temperature for later use;
(2) transferring the drained pork in the step (1) to a meat cutter, and cutting the pork into pork chops with the length, width and thickness of 10 multiplied by 6 multiplied by 1 cm; taking out, placing in a porcelain basin with the volume of 30L, and placing in a refrigerator or freezer at 4 deg.C for use.
2. Preparing the elm seed, artemisia capillaries and radix ophiopogonis composite powder:
(1) respectively weighing 5kg of elm seeds, 2kg of artemisia capillaries and 2kg of radix ophiopogonis, putting the elm seeds, the artemisia capillaries and the radix ophiopogonis into a porcelain basin with the capacity of 20L together, washing the porcelain basin with tap water for 5min to remove impurities, soaking the porcelain basin in deionized water for 15min, removing the deionized water, putting the cleaned mixture into a net tray, drying the mixture in a drying box at the temperature of 45 ℃ for 30min, tipping the mixture once every 10min of drying in the process, cooling the mixture to the room temperature, and then refrigerating the mixture at the temperature of 4 ℃ for later use;
(2) and (2) adding the dried mixture prepared in the step (1) into a pulping machine, adding a proper amount of deionized water at the same time, wherein the ratio of water to water is 1:1, soaking for 12 hours at room temperature, and then pulping for 10 minutes. Filtering the obtained mixed slurry with 2 layers of medical gauze, pouring into a stainless steel barrel with the volume of 30L, and refrigerating at 4 ℃ for later use;
(3) and (3) placing the mixed slurry prepared in the step (2) into a vacuum freeze dryer, starting the vacuum freeze dryer, freeze-drying for 12 hours to prepare composite powder, sealing the composite powder in a sealing bag, and refrigerating the composite powder at 4 ℃ for later use.
3. Preparing the concentrated solution of the longstamen onion bulb and the fragrant solomonseal rhizome:
(1) and respectively selecting and weighing 3kg of allium macrostemon and 3kg of polygonatum odoratum, putting the allium macrostemon and the polygonatum odoratum into a 20L porcelain basin, soaking the allium macrostemon and the polygonatum odoratum in tap water for 15min, cleaning the allium macrostemon and the polygonatum odoratum for 5min, and then washing the allium macrostemon and the polygonatum odoratum for 5min to remove impurities. Placing the cleaned mixture of Bulbus Allii Macrostemi and rhizoma Polygonati Odorati in a net tray, transferring into a drying oven, drying at 40 deg.C for 30min, taking out, and cooling to room temperature;
(2) placing the mixture obtained in the step (1) in a pulverizer, pulverizing for 5min, sieving with a 80-mesh sieve, pouring into a food-grade plastic barrel, adding 10L of deionized water, primarily stirring uniformly, soaking for 12h, and filtering with 3 layers of medical gauze for later use;
(3) and (3) pouring the extracting solution obtained in the step (2) into a concentration tank, setting the vacuum degree to be-0.045 Mpa and the water bath temperature to be 70 ℃, and stopping concentration until the specific gravity is 1.2, thus obtaining a composite concentrated solution for later use.
4. Preparation of a curing agent:
(1) taking 0.1kg of table salt, 0.2kg of ginger powder, 0.5kg of garlic pulp, 0.5kg of soybean paste, 100mL of cooking wine, 30mL of light soy sauce and 50mL of deionized water, placing the materials into a household stirrer, stirring for 1min, standing for 0.5min, repeating the operation for three times, and preparing mixed pulp for later use after uniform stirring;
(2) weighing 15 parts of the composite powder prepared in the step 2, 15 parts of the composite concentrated solution prepared in the step 3, 20 parts of the mixed serous fluid prepared in the step 3 and 5 parts of deionized water, mixing and placing in a small-sized mixer, uniformly stirring for 5min at a rotating speed of 50rpm, transferring to a porcelain basin after stirring is finished, and preparing the curing agent for later use.
5. Preparing the conditioning pork chop:
and (3) taking 10 parts of the curing agent prepared in the step (4) and 70 parts of the pork chop prepared in the step (1), putting the curing agent and the pork chop into a rolling machine together, adopting a vacuum intermittent rolling mode, setting vacuum degree of 0.04Pa, rolling temperature of 4 ℃, rotating speed of 8r/min, rolling for 10min, standing for 5min, alternately performing rolling for 1h, taking out after rolling, and putting the curing agent and the pork chop into a refrigeration house at the temperature of-18 ℃ for storage for later use.
Example 2
1. Pretreating pork chops:
(1) weighing 25kg of fresh pork neck and back meat, putting the pork neck and back meat into a ceramic basin with the volume of 50L, filling tap water into the ceramic basin, soaking the pork for 1.5h, pouring the water out, draining off blood, and washing with the tap water for 4min to ensure that no pollutants exist on the surface of the pork; after cleaning, fishing out the product by using a net plate, and draining for 15min at room temperature for later use;
(2) transferring the drained pork in the step (1) to a meat cutter, and cutting the pork into pork chops with the length, width and thickness of 12 multiplied by 10 multiplied by 2 cm; taking out, placing in a porcelain basin with a capacity of 50L, and placing in a refrigerator or freezer at 4 deg.C for use.
2. Preparing the elm seed, artemisia capillaries and radix ophiopogonis composite powder:
(1) respectively weighing 8kg of elm seeds, 2.5kg of artemisia capillaries and 2.5kg of radix ophiopogonis, putting the elm seeds, the artemisia capillaries and the ophiopogon japonicus into a porcelain basin with the capacity of 30L, washing the porcelain basin with tap water for 6min to remove impurities, soaking the porcelain basin in deionized water for 20min, removing the deionized water, putting the cleaned mixture into a net tray, drying the mixture in a drying box at 55 ℃ for 40min, dumping the mixture once every 12min of drying in the process, cooling the mixture to room temperature, and then refrigerating the mixture at 4 ℃ for later use;
(2) and (2) adding the dried mixture prepared in the step (1) into a pulping machine, adding a proper amount of deionized water at the same time, soaking for 18 hours at room temperature, and pulping for 15 minutes. Filtering the obtained mixed pulp with 3 layers of medical gauze, pouring into a stainless steel barrel with the volume of 40L, and refrigerating at 4 ℃ for later use;
(3) and (3) placing the mixed slurry prepared in the step (2) into a vacuum freeze dryer, starting the vacuum freeze dryer, freeze-drying for 15 hours to prepare composite powder, sealing the composite powder in a sealing bag, and refrigerating the composite powder at 4 ℃ for later use.
3. Preparing the concentrated solution of the longstamen onion bulb and the fragrant solomonseal rhizome:
(1) and respectively selecting and weighing 4kg of allium macrostemon and 4kg of polygonatum odoratum, putting the allium macrostemon and the polygonatum odoratum into a 30L porcelain basin, soaking the allium macrostemon and the polygonatum odoratum in tap water for 20min, cleaning the allium macrostemon and the polygonatum odoratum for 7min, and then washing the allium macrostemon and the polygonatum odoratum for 7min to remove impurities. Placing the cleaned mixture of Bulbus Allii Macrostemi and rhizoma Polygonati Odorati in a net tray, transferring into a drying oven, drying at 45 deg.C for 40min, taking out, and cooling to room temperature;
(2) placing the mixture obtained in the step (1) in a pulverizer, pulverizing for 7min, sieving with a 100-mesh sieve, pouring into a food-grade plastic barrel, adding 15L of deionized water, primarily stirring uniformly, soaking for 18h, and filtering with 4 layers of medical gauze for later use;
(3) and (3) pouring the extracting solution obtained in the step (2) into a concentration tank, setting the vacuum degree to be-0.060 Mpa and the water bath temperature to be 70 ℃, and stopping concentration until the specific gravity is 1.3, thus obtaining a composite concentrated solution for later use.
4. Preparation of a curing agent:
(1) taking 0.15kg of table salt, 0.3kg of ginger powder, 0.75kg of garlic pulp, 0.75kg of soybean paste, 200mL of cooking wine, 40mL of light soy sauce and 80mL of deionized water, putting the materials into a household stirrer, stirring for 1.5min, standing for 1min, repeating the operation for three times, and preparing mixed pulp for later use after uniform stirring;
(2) weighing 18 parts of the composite powder prepared in the step 2, 18 parts of the composite concentrated solution prepared in the step 3, 25 parts of the mixed serous fluid prepared in the step 3 and 8 parts of deionized water, mixing and placing in a small-sized mixer, uniformly stirring for 8min at the rotating speed of 60rpm, transferring to a porcelain basin after stirring is finished, and preparing the curing agent for later use.
6. Preparing the conditioning pork chop:
and (3) putting 15 parts of the curing agent prepared in the step (4) and 75 parts of the pork chop prepared in the step (1) into a rolling machine together, adopting a vacuum intermittent rolling mode, setting vacuum intermittent rolling parameters to be 0.06Pa, rolling temperature to be 4 ℃, rotating speed to be 10r/min, rolling for 15min, standing for 8min, alternately performing rolling for 1h, taking out after rolling, and putting into a refrigeration house at the temperature of-18 ℃ for storage for later use.
Comparison part:
1. sensory evaluation:
according to sensory evaluation criteria, a food sensory evaluation panel consisting of 10 strictly selected and trained members is requested to taste the sample under the condition that the members of the evaluation panel do not know product differences in advance; and comprehensively describing and evaluating the appearance, tenderness, taste and overall acceptability of the conditioned pork chops respectively. For sensory evaluation results
Figure BDA0003292911650000091
And (4) showing. The scoring criteria are shown in table 1.
TABLE 1 sensory pork chop Scoring Standard
Figure BDA0003292911650000092
The difference from the examples is that the comparative example was a selection of commercial snowflake pork chops, and the sensory evaluation of appearance, tenderness, taste, and overall acceptability was conducted, and the results are shown in fig. 2.
As can be seen from FIG. 2, the sensory scores of the example groups are all higher, wherein the sensory score of the example 1 is as high as 85.0 +/-2.14, the sensory score of the example 2 is lower and also reaches 82.9 +/-3.01, the sensory score of the control group is 79.3 +/-2.79, and the sensory scores of the examples are all significantly higher than that of the control group (P < 0.05); it is fully shown that the pork chop of the invention is superior in all aspects of appearance, tenderness, taste and overall acceptability, and is popular with consumers.
2. Measurement of water holding capacity:
weighing 5.0g of the uniformly stirred meat sample by a centrifugal method, and measuring the moisture content of the meat sample by a moisture meter; putting 5.5-6.0 cm of absorbent cotton into a 50mL centrifuge tube, weighing 5.0g of meat sample, wrapping the meat sample with qualitative filter paper, putting the wrapped meat sample into the prepared centrifuge tube, putting the centrifuge tube into a centrifuge, centrifuging for 10min under the condition of 7000r/min, taking out the centrifuge tube, taking out a sample, stripping the filter paper, and weighing the meat sample again; each test was repeated 5 times, and the results were used
Figure BDA0003292911650000101
Represents; the water holding capacity is calculated according to the formula:
water holding capacity (%) [ water content of meat sample- (mass of meat sample before centrifugation-mass of meat sample after centrifugation)/5 ] × 100
The water retention capacity refers to the capacity of keeping the original water when the muscle is under the action of external force; the water holding capacity not only affects the eating quality of meat, such as taste, aroma, juiciness, nutrient content, tenderness, color and the like, but also directly affects the yield of meat products, and has important economic value; as shown in FIG. 3, the water holding capacity of the pork chops in the example groups is higher, wherein the water holding capacity of the example 2 is as high as 34.55 +/-1.50, the water holding capacity of the example 1 is 33.37 +/-1.48, the water holding capacity of the control group is 28.85 +/-1.15, and each group of the examples is significantly higher than that of the control group (P < 0.05); the result shows that the pork chop has good water binding capacity, and the edible quality of the pork chop is greatly improved.
3. Determination of Total antioxidant Capacity
Accurately weighing 10g of sample, adding 50mL of ethanol, homogenizing for 2min, shaking at 50 ℃ for 1h, filtering, and taking filtrate; 1mL of the sample solution was added with 2.5mL of a pH6.6 sodium phosphate buffer solution and 2.5mL of 0.1% potassium ferricyanide, mixed well and left at 50 ℃ for 20 min. Adding 2.5mL of 10% trichloroacetic acid solution, fully mixing, and centrifuging at 5000 Xg for 10 min; mixing 2.5mL of the supernatant with 2.5mL of distilled water and 2.5mL of 0.1% ferric chloride, standing for 10min, and measuring the absorbance at 700 nm; each test was repeated 5 times, and the results were used
Figure BDA0003292911650000102
And (4) showing.
Antioxidants are inactive by converting free radicals into stable molecules by their own reduction; the larger the reducing power is, the stronger the oxidation resistance is; as shown in FIG. 4, the total reducing power of the pork chops in the example group is higher, wherein the total reducing power of the example 2 is the strongest and reaches 1.222 +/-0.044, the total reducing power of the control group is 1.094 +/-0.048, and each group of the examples is significantly higher than the control group (P < 0.05); the result shows that the pork chop effectively enhances the antioxidant activity of the pork chop.
The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above-mentioned embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may be made by those skilled in the art without departing from the principle of the invention.

Claims (7)

1. A novel conditioning pork chop is characterized in that pork is used as a main raw material, and elm seeds, artemisia capillaries, allium macrostemon, radix ophiopogonis, radix polygonati officinalis, edible salt, ginger, garlic, cooking wine and light soy sauce are used as auxiliary materials.
2. The preparation method of the novel conditioning pork chop as claimed in claim 1, which comprises the following specific operation steps:
(1) pretreating pork chop;
(2) preparing composite powder of elm seed, artemisia capillaries and dwarf lilyturf tuber;
(3) preparing concentrated solution of allium macrostemon and polygonatum odoratum;
(4) preparing a curing agent;
(5) and preparing the conditioning pork chop.
3. The method of claim 2, wherein the step of preparing a cooked pork chop,
in the step (1), the specific operation steps of the pork chop pretreatment are as follows:
(1.1) weighing 20-30 kg of fresh pork neck and back meat, putting the pork neck and back meat into a ceramic basin with the volume of 30-50L, filling tap water into the ceramic basin, soaking the meat for 1-2 h, pouring the water, draining blood, and washing for 3-5 min by using the tap water; after cleaning, fishing out the product by using a net plate, and draining for 10-20 min at room temperature for later use;
(1.2) transferring the drained pork into a meat cutter, and cutting the pork into pork chops with the length, width and thickness of 10 multiplied by 6 multiplied by 1 cm-15 multiplied by 12 multiplied by 2 cm; taking out, placing the mixture in a porcelain basin with the capacity of 30-50L, and placing the porcelain basin in a refrigerator or a freezer at 4 ℃ for later use.
4. The method of claim 2, wherein the step of preparing a cooked pork chop,
in the step (2), the preparation method of the elm seed, artemisia capillaries and radix ophiopogonis composite powder comprises the following steps:
(2.1) weighing 5-10 kg of elm, 2-3 kg of artemisia capillaries and 2-3 kg of radix ophiopogonis respectively, putting the elm, the artemisia capillaries and the ophiopogon japonicus together into a porcelain basin with the capacity of 20-30L, and cleaning the porcelain basin for 5-8 min by using tap water; soaking the mixture in deionized water for 15-30 min, removing the deionized water, placing the cleaned mixture in a net tray, drying the mixture in a drying box at 45-65 ℃ for 30-50 min, tipping the mixture once every 10-15 min of drying in the process, cooling to room temperature, and then transferring to a condition of 4 ℃ for cold storage for later use;
(2.2) adding the prepared dry mixture into a pulping machine, adding a proper amount of deionized water, soaking at room temperature for 12-24 hours, and then pulping for 10-20 min; filtering the prepared mixed slurry by using 2-4 layers of medical gauze, pouring the filtered mixed slurry into a stainless steel barrel with the capacity of 30-40L, and refrigerating the mixed slurry at 4 ℃ for later use;
wherein the mass ratio of the dry mixture to the deionized water is: 1: 1-1.5;
(2.3) placing the prepared mixed slurry in a vacuum freeze dryer, starting the equipment, freeze-drying for 12-18 h to prepare composite powder, sealing the composite powder in a sealed bag, and refrigerating at 4 ℃ for later use.
5. The method of claim 2, wherein the step of preparing a cooked pork chop,
in the step (3), the concentrated solution of allium macrostemon and polygonatum odoratum is prepared by the following steps:
(3.1) respectively selecting and weighing 3-5 kg of allium macrostemon and 3-5 kg of polygonatum odoratum, putting the allium macrostemon and the polygonatum odoratum into a 20-30L porcelain basin, soaking the allium macrostemon and the polygonatum odoratum in tap water for 15-30 min, cleaning the allium macrostemon and the polygonatum odoratum for 5-10 min, and then washing the allium macrostemon and the polygonatum odoratum for 5-10 min; placing the cleaned mixture of the allium macrostemon and the polygonatum odoratum in a net disc, transferring the net disc into a drying box, drying the mixture for 30-50 min at the temperature of 40-50 ℃, taking out the dried mixture, and cooling the dried mixture to room temperature for later use;
(3.2) placing the obtained mixture in a grinder, grinding for 5-8 min, sieving with a 80-120 mesh sieve, pouring into a food-grade plastic barrel, adding 10-20L of deionized water, primarily stirring uniformly, soaking for 12-24 h, and filtering with 3-5 layers of medical gauze for later use;
(3.3) pouring the obtained extracting solution into a concentration tank, setting the vacuum degree to be-0.045 to-0.075 Mpa, the water bath temperature to be 70 to 80 ℃, and stopping concentration until the specific gravity is 1.2 to 1.4, thus preparing the composite concentrated solution for later use.
6. The method of claim 2, wherein the step of preparing a cooked pork chop,
in the step (4), the curing agent is prepared by the following specific steps:
(4.1) taking 0.1-0.2 kg of table salt, 0.2-0.5 kg of ginger powder, 0.5-1 kg of garlic pulp, 0.5-1 kg of soybean paste, 100-300 mL of cooking wine, 30-50 mL of light soy sauce and 50-100 mL of deionized water, placing the materials into a household stirrer, stirring for 1-2 min, standing for 0.5-1 min, repeating the operation for three times, and preparing mixed slurry for later use after uniform stirring;
(5.2) weighing 15-20 parts of the prepared composite powder, 15-20 parts of the composite concentrated solution, 20-30 parts of the mixed slurry and 5-10 parts of deionized water, mixing and placing in a small-sized mixer, uniformly stirring at a rotating speed of 50-80 rpm for 5-10 min, and transferring to a porcelain basin after stirring to prepare the curing agent for later use.
7. The method of claim 2, wherein the step of preparing a cooked pork chop,
in the step (5), the specific preparation steps of the conditioned beefsteak are as follows:
and (2) taking 10-20 parts of the prepared curing agent and 70-80 parts of the prepared pork chop, putting the components into a rolling machine together, adopting a vacuum intermittent rolling mode, setting vacuum degree of 0.04-0.08 Pa, rolling temperature of 4 +/-1 ℃, rotating speed of 8-12 r/min, rolling for 10-20 min, standing for 5-10 min, alternately performing rolling for 1-1.5 h, taking out after rolling, and placing in a-18 ℃ refrigerator for storage for later use.
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