CN114631618A - Manufacturing method of low-hardness two-section type temperature-variable roasted pork shashlik - Google Patents
Manufacturing method of low-hardness two-section type temperature-variable roasted pork shashlik Download PDFInfo
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- CN114631618A CN114631618A CN202210352113.2A CN202210352113A CN114631618A CN 114631618 A CN114631618 A CN 114631618A CN 202210352113 A CN202210352113 A CN 202210352113A CN 114631618 A CN114631618 A CN 114631618A
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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
- 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
- A23L13/76—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
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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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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Abstract
The invention relates to a method for preparing low-hardness two-section type temperature-changing roasted pork shashlik, which adopts a low-temperature vacuum rolling and pickling process, a high-temperature-low-temperature two-section type roasting process and a vacuum rapid cooling technology to improve the pickling absorption rate of pork and improve the tenderness and sensory quality of the roasted pork; compared with single roasting processing, the quality of the roasted meat, such as color, texture and the like, is effectively improved, and the flavor is increased; the product is cooled in vacuum, so that the yield and the edible quality are improved; the pork roast meat prepared by the preparation method provided by the invention has the advantages of unique flavor, uniform color, low hardness, good taste and the like, fills the gap of the pork product market, meets the consumption demand of consumers on high-quality meat products, and provides theoretical basis and reference for the development and utilization of the pork.
Description
Technical Field
The invention relates to a method for making roasted meat, in particular to a method for making low-hardness two-section type temperature-variable roasted mountain black pig roasted meat.
Background
The roasted meat is a meat product with a roasted flavor obtained by pickling, roasting and other processing technologies of raw meat, and is popular with consumers. The mountain black pig is a special variety which lives in Changbai mountain forests and is independently cultivated by artificial screening and hybridization. The Shanhei pigs eat high-quality feed, breathe fresh air, have long feeding period, large exercise amount, rich intramuscular fat content in meat, are not greasy when eaten, have more and fine muscle fibers, have elastic meat quality and high nutritional value, and have huge development and research potentials. The raw material of the pork is high in quality and suitable for product development, but the research on the pork product of the pork is less at present, the pork of the pork prepared by the existing preparation process is hard, poor in chewiness, high in cooking loss and low in yield. In addition, the barbecue roasting process is single, and the quality is unstable in the barbecue processing process.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for making low-hardness two-stage temperature-variable roasted pork of the wild black pig by comprehensively utilizing a low-temperature vacuum rolling and pickling technology, a high-temperature-low-temperature two-stage roasting process and a vacuum rapid cooling technology, which comprises the following steps:
(1) pretreating the pork with the pork chop:
selecting fresh pork of a back dune of a mountain black pig, removing redundant fat and connective tissues on the surface of the pork through blocking and trimming (200 +/-50 g), and cleaning and draining the pork for later use;
(2) preparing a pickling solution:
according to the weight percentage of the ingredients to the water when the preserving liquid is prepared, 2-4% of table salt, 1-3% of white granulated sugar, 1.5-2.5% of oil-wasting, 1-2% of light soy sauce, 0.5-2.5% of dark soy sauce, 1-3% of cooking wine, 0.2-2.2% of pepper, 0.5-1.8% of cassia bark, 1-2% of star anise, 1.1-2.1% of clove, 1-2% of common fennel, 0.5-1.5% of hot pepper, 0.5-1.5% of liquorice and 0.05-0.1% of compound phosphate are added into water and boiled for 1h at 100 ℃ to prepare the preserving liquid;
(3) and (3) rolling and kneading at low temperature in vacuum for pickling:
uniformly injecting the prepared pickling liquid into the prepared pork cubes of the mountain black pig by using an injector, wherein the weight percentage of the pickling liquid to the pork cubes of the mountain black pig is 40%, and then rolling and kneading the pork cubes at low temperature in vacuum;
(4) baking:
placing the pork blocks in a far infrared baking oven, baking at 220 deg.C for 15-25min, and baking at 150 deg.C for 35-45 min; the total time of the two sections of baking is not more than 60 min.
(5) And (3) cooling:
placing the roasted pork into a vacuum quick-cooling machine, inserting a temperature probe into the roasted meat, and quickly cooling to room temperature under the vacuum degree of 0.01MPa for 60 s;
(6) packaging:
and (4) carrying out vacuum packaging on the cooled pork roast of the mountain black pig to obtain a finished product of the pork roast of the mountain black pig.
Further, the vacuum kneading parameters in the step (3) are 4 ℃, the vacuum degree is 0.04MPa, kneading is carried out for 20min, the intermittence is 10min, and the pork blocks of the pork chop of the mountain black are treated by vacuum kneading for 1.5 to 2.5 h.
Further, in the step (6), the vacuum degree of the vacuum packaging machine is 0.04MPa, the air suction time is 10s, the heating time is 2.7s, and the sealing time is 2.3 s.
The invention has the beneficial effects that:
the invention adopts the low-temperature vacuum rolling and kneading curing technology to improve the curing absorption rate of pork and improve the tenderness and sensory quality of roasted meat; compared with single roasting processing, the high-temperature-low-temperature two-stage roasting process has the advantages that the quality of the roasted meat, such as color, texture and the like, is effectively improved, and the flavor is increased; the vacuum cooling technology is adopted to carry out vacuum cooling on the product, so that the yield and the edible quality are improved; the pork roast meat prepared by the preparation method provided by the invention has the advantages of unique flavor, uniform color, low hardness, good taste and the like, fills the gap of the pork product market, meets the consumption demand of consumers on high-quality meat products, and provides theoretical basis and reference for the development and utilization of the pork.
Drawings
FIG. 1 is a graph showing sensory scores of high temperature-low temperature two-stage grilled mountain black pig grilled meat of the present invention and a control group one (single temperature grilled mountain black pig grilled meat);
FIG. 2 is a schematic diagram showing sensory scores of the low-temperature vacuum tumbling mountain black pig roasted meat and the control group II (normal-temperature tumbling pickling mountain black pig roasted meat);
FIG. 3 is a graph showing sensory scores of the vacuum quick-cooling roast pork produced by the present invention and a control group III (room-temperature-cooled roast pork produced by the mountain black pig).
Detailed Description
The pork dune of the mountain black pig selected by each embodiment and the control group is the pork dune of the mountain black pig which is purchased from Jilin spirit and accords with the national food sanitation and safety regulation; the composite phosphate is a finished product of the composite phosphate sold in the market.
The first embodiment is as follows:
the embodiment provides a method for manufacturing a low-hardness two-stage temperature-changing roasted pork of a mountain black pig, which comprises the following steps:
(1) pretreating the pork with the pork chop:
selecting fresh pork of a back dune of a mountain black pig, removing redundant fat and connective tissues on the surface of the pork through blocking and trimming (200 +/-50 g), and cleaning and draining the pork for later use;
(2) preparing a pickling solution:
according to the weight percentage of the ingredients in the water during the preparation of the pickling liquid, 2 percent of salt, 1.5 percent of white granulated sugar, 1.5 percent of oyster sauce, 1.5 percent of light soy sauce, 1 percent of dark soy sauce, 1 percent of cooking wine, 0.5 percent of pepper, 0.8 percent of cassia bark, 1 percent of star anise, 1.1 percent of clove, 1 percent of common fennel, 0.5 percent of hot pepper, 0.5 percent of liquorice and 0.05 percent of compound phosphate are added into water and boiled for 1 hour at the temperature of 100 ℃ to prepare the pickling liquid;
(3) and (3) rolling and kneading at low temperature in vacuum for pickling:
uniformly injecting the prepared pickling liquid into the prepared pork chop with a 20mL injector, wherein the weight percentage of the pickling liquid to the pork chop of the pork chop is 40%, then carrying out low-temperature vacuum tumbling and pickling, wherein the parameters of a tumbling machine are that the temperature is 4 ℃, the vacuum degree is 0.04MPa, the tumbling is carried out for 20min, the interval is 10min, and carrying out vacuum tumbling treatment on the pork chop of the pork chop of the pork chop of the pork chop of the pork chop of the pork;
(4) baking:
placing pork pieces of mountain black in far infrared oven, baking at 220 deg.C for 15min, and baking at 150 deg.C for 45 min;
(5) and (3) cooling:
placing the roasted pork into a vacuum quick-cooling machine, inserting a temperature probe into the roasted pork, and quickly cooling to room temperature (25 ℃) at a vacuum degree of 0.01MPa for 60 s;
(6) packaging:
and (3) vacuum packaging the cooled pork roast of the mountain black pig, wherein the vacuum degree of a vacuum packaging machine is 0.04MPa, the air extraction time is 10s, the heating time is 2.7s, and the sealing is delayed for 2.3s to obtain the finished product of the pork roast of the mountain black pig.
Example two:
the embodiment provides a method for manufacturing a low-hardness two-stage temperature-changing roasted pork of a mountain black pig, which comprises the following steps:
(1) pretreating the pork with the pork chop:
selecting fresh pork of a back dune of a mountain black pig, removing redundant fat and connective tissues on the surface of the pork through blocking and trimming (200 +/-50 g), and cleaning and draining the pork for later use;
(2) preparing a pickling solution:
according to the weight percentage of the ingredients accounting for the weight of water during the preparation of the pickling liquid, 2.5 percent of salt, 2 percent of white granulated sugar, 2 percent of oil consumption, 2 percent of light soy sauce, 1.5 percent of dark soy sauce, 2 percent of cooking wine, 1 percent of pepper, 1.3 percent of cassia bark, 1.5 percent of star anise, 1.6 percent of clove, 1.5 percent of common fennel, 1 percent of hot pepper, 1 percent of liquorice and 0.1 percent of compound phosphate are added into water and boiled for 1 hour at the temperature of 100 ℃ to prepare the pickling liquid;
(3) and (3) rolling and kneading at low temperature in vacuum for pickling:
uniformly injecting the prepared pickling liquid into the prepared pork blocks of the pork black pork by using a 20mL injector, wherein the weight percentage of the pickling liquid to the pork liquid of the pork black pork blocks is 40%, then carrying out low-temperature vacuum rolling and pickling, wherein the parameters of a rolling and kneading machine are that the temperature is 4 ℃, the vacuum degree is 0.04MPa, the rolling and kneading time is 20min, the time interval is 10min, and carrying out vacuum rolling and kneading treatment on the pork black pork blocks for 2 h;
(4) baking:
placing pork pieces of mountain black in far infrared oven, baking at 220 deg.C for 20min, and baking at 150 deg.C for 40 min;
(5) and (3) cooling:
placing the roasted pork into a vacuum quick-cooling machine, inserting a temperature probe into the roasted pork, and quickly cooling to room temperature (25 ℃) at a vacuum degree of 0.01MPa for 60 s;
(6) packaging:
and (3) vacuum packaging the cooled pork roast of the mountain black pig, wherein the vacuum degree of a vacuum packaging machine is 0.04MPa, the air extraction time is 10s, the heating time is 2.7s, and the sealing is delayed for 2.3s to obtain the finished product of the pork roast of the mountain black pig.
Example three:
the embodiment provides a method for manufacturing a low-hardness two-stage temperature-changing roasted pork of a mountain black pig, which comprises the following steps:
(1) pretreating the pork with the pork chop:
selecting fresh pork of a back dune of a mountain black pig, removing redundant fat and connective tissues on the surface of the pork through blocking and trimming (200 +/-50 g), and cleaning and draining the pork for later use;
(2) preparing a pickling solution:
according to the weight percentage of the ingredients accounting for the weight of water during the preparation of the pickling liquid, 3 percent of salt, 2.5 percent of white granulated sugar, 2.5 percent of oil consumption, 2 percent of light soy sauce, 2.5 percent of dark soy sauce, 3 percent of cooking wine, 2 percent of pepper, 1.8 percent of cassia bark, 2 percent of star anise, 2.1 percent of clove, 2 percent of common fennel, 1.5 percent of hot pepper, 1.5 percent of liquorice and 0.1 percent of compound phosphate are added into water and boiled for 1 hour at 100 ℃ to prepare the pickling liquid;
(3) and (3) rolling and kneading at low temperature in vacuum for pickling:
uniformly injecting the prepared pickling liquid into the prepared pork shavings by using a 20mL injector, wherein the weight percentage of the pickling liquid to the pork shavings is 40%, then carrying out low-temperature vacuum tumbling and pickling, wherein the parameters of a tumbling machine are 4 ℃, the vacuum degree is 0.04MPa, the tumbling time is 20min, the intermission is 10min, and carrying out vacuum tumbling treatment on the pork shavings for 2.5 h;
(4) baking:
placing pork pieces of mountain black in far infrared oven, baking at 220 deg.C for 25min, and baking at 150 deg.C for 35 min;
(5) and (3) cooling:
placing the roasted pork into a vacuum quick-cooling machine, inserting a temperature probe into the roasted pork, and quickly cooling to room temperature (25 ℃) at a vacuum degree of 0.01MPa for 60 s;
(6) and (3) packaging:
and (3) vacuum packaging the cooled pork roast of the mountain black pig, wherein the vacuum degree of a vacuum packaging machine is 0.04MPa, the air extraction time is 10s, the heating time is 2.7s, and the sealing is delayed for 2.3s to obtain the finished product of the pork roast of the mountain black pig.
Example four:
the embodiment provides a method for making low-hardness two-section type temperature-changing roasted pork of a mountain black pig, which comprises the following steps of:
(1) pretreating the pork with the pork chop:
selecting fresh pork of a back dune of a mountain black pig, removing redundant fat and connective tissues on the surface of the pork through blocking and trimming (200 +/-50 g), and cleaning and draining the pork for later use;
(2) preparing a pickling solution:
according to the weight percentage of the ingredients in the water during the preparation of the pickling liquid, 3.5 percent of salt, 2 percent of white granulated sugar, 2.2 percent of oil consumption, 1.5 percent of light soy sauce, 1.2 percent of dark soy sauce, 2 percent of cooking wine, 1.1 percent of pepper, 1.1 percent of cassia bark, 1.2 percent of star anise, 1.3 percent of clove, 1.3 percent of common fennel, 1.0 percent of hot pepper, 1.0 percent of liquorice and 0.1 percent of compound phosphate are added into water and boiled for 1 hour at the temperature of 100 ℃ to prepare the pickling liquid;
(3) and (3) rolling and kneading at low temperature in vacuum for pickling:
uniformly injecting the prepared pickling liquid into the prepared pork blocks of the pork black pork by using a 20mL injector, wherein the weight percentage of the pickling liquid to the pork liquid of the pork black pork blocks is 40%, then carrying out low-temperature vacuum rolling and pickling, wherein the parameters of a rolling and kneading machine are that the temperature is 4 ℃, the vacuum degree is 0.04MPa, the rolling and kneading time is 20min, the time interval is 10min, and carrying out vacuum rolling and kneading treatment on the pork black pork blocks for 2 h;
(4) baking:
placing pork pieces of mountain black in far infrared oven, baking at 220 deg.C for 20min, and baking at 150 deg.C for 40 min;
(5) and (3) cooling:
placing the roasted pork into a vacuum quick-cooling machine, inserting a temperature probe into the roasted pork, and quickly cooling to room temperature (25 ℃) at a vacuum degree of 0.01MPa for 60 s;
(6) packaging:
and (3) vacuum packaging the cooled pork shashlik, wherein the vacuum degree of a vacuum packaging machine is 0.04MPa, the air extraction time is 10s, the heating time is 2.7s, and the sealing is delayed for 2.3s to obtain the finished pork shashlik.
Control group one:
the method for roasting the pork roasted by the mountain black pig at a single temperature comprises the following steps:
(1) checking and accepting the back dune meat of the mountain black pig and preprocessing:
selecting fresh pork of a back dune of a mountain black pig, removing redundant fat and connective tissues on the surface of the pork through blocking and trimming (200 +/-50 g), and cleaning and draining the pork for later use;
(2) preparing a pickling solution:
according to the weight percentage of the ingredients in the water during the preparation of the pickling liquid, 3.5 percent of salt, 2 percent of white granulated sugar, 2.2 percent of oil consumption, 1.5 percent of light soy sauce, 1.2 percent of dark soy sauce, 2 percent of cooking wine, 1.1 percent of pepper, 1.1 percent of cassia bark, 1.2 percent of star anise, 1.3 percent of clove, 1.3 percent of common fennel, 1.0 percent of hot pepper, 1.0 percent of liquorice and 0.1 percent of compound phosphate are added into water and boiled for 1 hour at the temperature of 100 ℃ to prepare the pickling liquid;
(3) and (3) rolling and kneading at low temperature in vacuum for pickling:
uniformly injecting the prepared pickling liquid into the prepared pork shavings by using a 20mL injector, wherein the weight percentage of the pickling liquid to the pork shavings is 40%, then carrying out low-temperature vacuum rolling pickling, wherein the parameters of a rolling machine are 4 ℃, the vacuum degree is 0.04MPa, the rolling is carried out for 20min and the interval is 10min, and carrying out vacuum rolling treatment on the pork shavings for 2 h;
(4) baking:
placing pork pieces of mountain black pork in far infrared oven, and baking at 150 deg.C for 60 min;
(5) and (3) cooling:
placing the roasted pork into a vacuum quick-cooling machine, inserting a temperature probe into the roasted pork, and quickly cooling to room temperature (25 ℃) at a vacuum degree of 0.01MPa for 60 s;
(6) packaging:
and (3) vacuum packaging the cooled pork roast of the mountain black pig, wherein the vacuum degree of a vacuum packaging machine is 0.04MPa, the air extraction time is 10s, the heating time is 2.7s, and the sealing is delayed for 2.3s to obtain the finished product of the pork roast of the mountain black pig.
Control group two:
the mountain black pig barbecue is prepared by rolling, kneading and pickling at normal temperature, and the preparation method comprises the following steps:
(1) checking and accepting the back dune meat of the mountain black pig and preprocessing:
selecting fresh pork of a back dune of a mountain black pig, removing redundant fat and connective tissues on the surface of the pork through blocking and trimming (200 +/-50 g), and cleaning and draining the pork for later use;
(2) preparing a pickling solution:
according to the weight percentage of the ingredients in the water during the preparation of the pickling liquid, 3.5 percent of salt, 2 percent of white granulated sugar, 2.2 percent of oil consumption, 1.5 percent of light soy sauce, 1.2 percent of dark soy sauce, 2 percent of cooking wine, 1.1 percent of pepper, 1.1 percent of cassia bark, 1.2 percent of star anise, 1.3 percent of clove, 1.3 percent of common fennel, 1.0 percent of hot pepper, 1.0 percent of liquorice and 0.1 percent of compound phosphate are added into water and boiled for 1 hour at the temperature of 100 ℃ to prepare the pickling liquid;
(3) rolling and kneading at normal temperature for pickling:
uniformly injecting the prepared pickling liquid into the prepared pork cubes of the mountain black pig by using a 20mL injector, wherein the weight percentage of the pickling liquid to the pork cubes of the mountain black pig is 40%, rolling and kneading the pork cubes of the mountain black pig at normal temperature for 20min by using a rolling and kneading machine, and performing rolling and kneading treatment on the pork cubes of the mountain black pig for 2h at a pause of 10 min;
(4) baking:
placing pork pieces of mountain black in far infrared oven, baking at 220 deg.C for 20min, and baking at 150 deg.C for 40 min;
(5) and (3) cooling:
placing the roasted pork into a vacuum quick-cooling machine, inserting a temperature probe into the roasted pork, and quickly cooling to room temperature (25 ℃) at a vacuum degree of 0.01MPa for 60 s;
(6) packaging:
and (3) vacuum packaging the cooled pork roast of the mountain black pig, wherein the vacuum degree of a vacuum packaging machine is 0.04MPa, the air extraction time is 10s, the heating time is 2.7s, and the sealing is delayed for 2.3s to obtain the finished product of the pork roast of the mountain black pig.
Control group three:
the method for cooling the roast pork of the mountain black pig at room temperature comprises the following steps:
(1) pretreating the pork with the pork chop:
selecting fresh pork of a back dune of a mountain black pig, removing redundant fat and connective tissues on the surface of the pork through blocking and trimming (200 +/-50 g), and cleaning and draining the pork for later use;
(2) preparing a pickling solution:
according to the weight percentage of the ingredients in the water during the preparation of the pickling liquid, 3.5 percent of salt, 2 percent of white granulated sugar, 2.2 percent of oil consumption, 1.5 percent of light soy sauce, 1.2 percent of dark soy sauce, 2 percent of cooking wine, 1.1 percent of pepper, 1.1 percent of cassia bark, 1.2 percent of star anise, 1.3 percent of clove, 1.3 percent of common fennel, 1.0 percent of hot pepper, 1.0 percent of liquorice and 0.1 percent of compound phosphate are added into water and boiled for 1 hour at the temperature of 100 ℃ to prepare the pickling liquid;
(3) and (3) rolling and kneading at low temperature in vacuum for pickling:
uniformly injecting the prepared pickling liquid into the prepared pork blocks of the pork black pork by using a 20mL injector, wherein the weight percentage of the pickling liquid to the pork liquid of the pork black pork blocks is 40%, then carrying out low-temperature vacuum rolling and pickling, wherein the parameters of a rolling and kneading machine are that the temperature is 4 ℃, the vacuum degree is 0.04MPa, the rolling and kneading time is 20min, the time interval is 10min, and carrying out vacuum rolling and kneading treatment on the pork black pork blocks for 2 h;
(4) baking:
placing pork pieces of mountain black in far infrared oven, baking at 220 deg.C for 20min, and baking at 150 deg.C for 40 min;
(5) and (3) cooling:
placing the baked black pork indoors, and cooling to room temperature (25 ℃);
(6) packaging:
and (3) vacuum packaging the cooled pork roast of the mountain black pig, wherein the vacuum degree of a vacuum packaging machine is 0.04MPa, the air extraction time is 10s, the heating time is 2.7s, and the sealing is delayed for 2.3s to obtain the finished product of the pork roast of the mountain black pig.
Experimental data and comparative analysis:
according to the invention, a formula single factor (anise, pepper and hot pepper) test and a processing technology single factor which have great influence on the quality of the pork roasted by the mountain black pig are selected for experimental study, and a comparison test is carried out on the pork roasted by the mountain black pig roasted by the example four and the control group one to three.
1. Influence of high-low temperature two-stage roasting technology on roast meat quality of mountain black pig
1.1 sensory quality
Sensory evaluation scoring criteria are shown in table 1. Sensory scores for the high temperature-low temperature two-stage grilled mountain black pig grilled meat of example four of the present invention and the control group, one-temperature grilled mountain black pig grilled meat, are shown in fig. 1. As can be seen from fig. 1, the sensory score of the high-temperature and low-temperature two-stage roasted pork of the mountain black pig is significantly higher than that of the first control group in terms of aroma, taste and texture, and the comprehensive sensory score is also higher than that of the first control group, which indicates that the high-temperature and low-temperature two-stage roasting manner can significantly improve the roasted pork quality of the mountain black pig.
TABLE 1 sensory evaluation scoring criteria Table
1.2 Mass Properties and shear forces
Example four high temperature-low temperature two stage roast mountain black pig roast meat and control one mountain black pig roast meat had texture properties and shear forces as shown in table 2. As can be seen from table 2, the hardness value of the high-temperature and low-temperature two-stage roasted pork of the mountain black pig is smaller than that of the control group-mountain black pig, the elasticity of the high-temperature and low-temperature two-stage roasted pork of the mountain black pig is larger than that of the control group-mountain black pig, and the chewiness of the high-temperature and low-temperature two-stage roasted pork of the mountain black pig is lower than that of the control group-mountain black pig, but the hardness value is not significant, which indicates that the high-temperature and low-temperature two-stage roasted pork of the mountain black pig has better taste than that of the control group-mountain black pig. The barbecue shearing force of the high-temperature and low-temperature two-stage roasted mountain black pig is obviously smaller than that of the control group one-mountain black pig, which indicates that the meat quality of the barbecue of the high-temperature and low-temperature two-stage roasted mountain black pig is more tender.
TABLE 2 texture characteristics and shear force of high-temperature-low-temperature two-stage roasted pork of Hill Black pig and that of control group-Hill Black pig
Note: capital letters in the same column differ significantly (P < 0.05).
1.3 color and luster
The color of the four high-low two-stage roast pork from mountain black pig and the roast pork from the control group, mountain black pig, are shown in table 3. As can be seen from Table 3, L of high-low temperature two-stage roast meat of mountain black pig*Value b and*value is lower than control group one, but a*The value is obviously higher than that of the roasted meat of the one-mountain black pig in the control group, the red value is higher, which indicates high temperatureThe low-temperature two-stage roasted pork of mountain black pigs has good color.
TABLE 3 color and luster of high-temperature-low-temperature two-stage roasted pork of Hill Black pig and that of control group-Hill Black pig
Note: capital letters in the same column differ significantly (P < 0.05).
1.4 Total free amino acid content and moisture content
Example four high temperature-low temperature two stage grill grills of mountain black pig and control group, grill grills of mountain black pig have total free amino acid content moisture content as shown in table 4. As can be seen from table 4, the total free amino acid content of the high-temperature and low-temperature two-stage roasted pork produced by the mountain black pig is significantly higher than that of the control group, namely the one-mountain black pig roasted meat, which indicates that the high-temperature and low-temperature two-stage roasted pork produced by the mountain black pig has richer flavor. The moisture content of the high-temperature-low-temperature two-stage roasted pork shavings is obviously higher than that of the control group one-mountain black pig roasted meat, which shows that the high-temperature-low-temperature two-stage roasted pork shavings have stronger water holding capacity, and the high-temperature-low-temperature two-stage roasted pork shavings are more juicy than the control group one-mountain black pig roasted meat.
TABLE 4 color and moisture content of high-temperature-low-temperature two-stage roasted pork of Hill Black pig and that of control group-Hill Black pig
Note: capital letters in the same column differ significantly (P < 0.05).
In conclusion, the texture, the shearing force, the total free amino acid content, the water content and the sensory score of the high-temperature and low-temperature two-stage roasted pork of the mountain black pig are superior to those of the contrast group-one-mountain black pig roasted meat, so that the quality of the high-temperature and low-temperature two-stage roasted pork of the mountain black pig is improved, the flavor is richer, and the sensory quality is excellent.
2. Optimization of pork roast formula of mountain black pigs
2.1 response surface optimization factor levels are tabulated in Table 5.
TABLE 5 response surface optimization factor level table
2.2 sensory evaluation the composite score results are shown in Table 6.
TABLE 6 sensory evaluation composite score
2.3 response surface optimization results and model analysis of variance
Secondary polynomial regression equation of sensory evaluation (Y) of barbecue of Shanhei pig to anise (A), pepper (B) and pepper (C):
Y＝8.51+0.32A-0.16B+0.27C-0.25AB-0.058AC+0.00385BC-0.39A2-0.57B2-0.33C2。
analysis of variance was performed on this equation and the results are shown in table 7. As can be seen from Table 7, P for this model<0.0001, indicating that the regression model is extremely significant (P)<0.01), and at the same time, PMissimilitude term＝0.088>0.05, is not significant, and shows that the regression equation is well fitted and can be used for optimizing the barbecue formula of the mountain black pig. In addition, as can be seen from table 7, anise a, zanthoxylum bungeanum and capsicum C have significant influence on the sensory comprehensive scores of the roast pork of the mountain black pigs (P)<0.05), the interaction term AB is extremely significant (P)<0.01), which shows that the two factors of the anise and the pepper have interaction effect on the sensory quality of the roast meat of the mountain black pigs. According to the F value, the influence degrees of the three factors on the comprehensive sensory score are sequentially as follows: octagonal>Chili pepper>And (4) Chinese prickly ash.
TABLE 7 regression model ANOVA
Note: representative had significant differences, P < 0.05; marked by x, P < 0.01.
3. Influence of low-temperature vacuum rolling and pickling technology on barbecue quality of mountain black pigs
Comparison was made with control group two using the method of example four:
3.1 Pickling absorptivity and cooking loss
The curing absorption rate and cooking loss of example four low-temperature vacuum tumbled pork and control two-mountain black pork are shown in table 8. As can be seen from table 8, the curing absorption rate of the low-temperature vacuum tumbling pork is significantly greater than that of the control group of the two-mountain black pork, which indicates that the low-temperature vacuum tumbling technology improves the curing efficiency. The cooking loss of the low-temperature vacuum tumbling of the mountain black pork is obviously lower than that of the control group II, which indicates that the low-temperature vacuum tumbling can improve the water retention of the mountain black pork.
TABLE 8 Pickling absorptivity and cooking loss of Low-temperature vacuum-tumbled Hill-Black pork and control group Hill-Black pork
Note: capital letters in the same column differ significantly (P < 0.05).
3.2 shear force and color
The color and shear force of the low-temperature vacuum tumbled mountain black pork and the control group of two mountain black pork are shown in table 9. As can be seen from table 9, the shear force of the low-temperature vacuum tumbling of the mountain black pork was significantly lower than that of the control group of the two-mountain black pork, indicating that the low-temperature vacuum tumbling treatment can improve the tenderness of the mountain black pork. L of low-temperature vacuum rolling-kneading mountain black pork*A value slightly lower than that of the control group two, and does not affect the color and luster, a*The value is obviously higher than that of the control group II, which shows that the color of the pork with mountain black can be improved by the low-temperature vacuum rolling technology.
TABLE 9 curing absorptivity and cooking loss of low-temperature vacuum-tumbled pork and control pork
Note: capital letters in the same column differ significantly (P < 0.05).
3.3 sensory quality
Sensory scores of the low-temperature vacuum tumbled pork roast from mountain black pig and the control group roast from mountain black pig are shown in fig. 2. As can be seen from fig. 2, the overall sensory score of the low-temperature vacuum tumbling mountain black pig roasted meat was higher than that of the second control group, and the sensory score was higher than that of the second control group in all of the four aspects of aroma, taste, texture and appearance. The low-temperature vacuum rolling technology can improve the tenderness of the salted meat, dissolve out more flavor substances and improve the sensory score.
4. Influence of vacuum rapid cooling technology on barbecue quality of mountain black pigs
Comparison was made with control group three using the method of example four:
4.1 yield and color
The vacuum fast cooling pork from the mountain black pig and the pork from the control group from the three mountain black pig have the production yields and color shown in table 10. As can be seen from Table 10, the yield of the grilled meat of the vacuum rapid-cooling mountain black pig is significantly higher than that of the grilled meat of the three mountain black pigs in the control group, which indicates that the vacuum rapid-cooling technology can significantly improve the yield of the grilled meat. L of vacuum fast-cooling mountain black pig roasted meat*Value sum a*The value is significantly higher than that of the control group III, b*The value is not obviously changed, which indicates that the vacuum rapid cooling technology can improve the barbecue color of the mountain black pigs.
TABLE 10 vacuum fast-cooling roast pork from mountain black pig and the control roast pork from three mountain black pig in the yield and color
Note: capital letters in the same column differ significantly (P < 0.05).
4.2 texture and shear force
The texture and shear force of the vacuum fast-cooling pork roast from black pigs and the control pork roast from black pigs from three mountains are shown in table 11. As can be seen from table 11, the hardness and chewiness of the vacuum fast-cooling black pig grilled meat are significantly lower than those of the third control group, and the elasticity value is greater than that of the third control group, which indicates that the texture quality of the vacuum fast-cooling black pig grilled meat is good. The shear force of the roast meat of the vacuum quick-cooling mountain black pig is obviously lower than that of the control group three, which shows that the vacuum quick-cooling technology can improve the tenderness of the roast meat.
TABLE 11 texture and shear force of vacuum quick-cooling roast pork of Hill Black pig and control roast pork of Sanshan Black pig
Note: capital letters in the same column differ significantly (P < 0.05).
4.3 sensory Scoring
Sensory scores of the vacuum fast-cooling pork roast from the mountain black pig and the pork roast from the three mountain black pigs of the control group are shown in fig. 3. As can be seen from fig. 3, the scores of the aroma, texture and appearance of the vacuum quick-cooling roast pork of black pigs were significantly higher than those of the control group three, and the final comprehensive sensory score was significantly increased, indicating that the quality of the sensory quality of the roast pork of black pigs cooled by the vacuum quick-cooling technique was improved.
Claims (3)
1. A manufacturing method of a low-hardness two-section type temperature-changing roasted pork of a mountain black pig is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreating the pork with the pork chop:
selecting fresh Shanhei pig hind dune meat, removing redundant fat and connective tissue on the surface through blocking and trimming, cleaning and draining for later use;
(2) preparing a pickling solution:
according to the weight percentage of the ingredients to the water when the preserving liquid is prepared, 2-4% of table salt, 1-3% of white granulated sugar, 1.5-2.5% of oil-wasting, 1-2% of light soy sauce, 0.5-2.5% of dark soy sauce, 1-3% of cooking wine, 0.2-2.2% of pepper, 0.5-1.8% of cassia bark, 1-2% of star anise, 1.1-2.1% of clove, 1-2% of common fennel, 0.5-1.5% of hot pepper, 0.5-1.5% of liquorice and 0.05-0.1% of compound phosphate are added into water and boiled for 1h at 100 ℃ to prepare the preserving liquid;
(3) and (3) rolling and kneading at low temperature in vacuum for pickling:
uniformly injecting the prepared pickling liquid into the prepared pork cubes of the mountain black pig by using an injector, wherein the weight percentage of the pickling liquid to the pork cubes of the mountain black pig is 40%, and then rolling and kneading the pork cubes at low temperature in vacuum;
(4) baking:
placing the pork blocks in a far infrared baking oven, baking at 220 deg.C for 15-25min, baking at 150 deg.C for 35-45min, wherein the total baking time of the two baking stages is no more than 60 min;
(5) and (3) cooling:
placing the roasted pork into a vacuum quick-cooling machine, inserting a temperature probe into the roasted meat, and quickly cooling to room temperature under the vacuum degree of 0.01MPa for 60 s;
(6) packaging:
and (4) carrying out vacuum packaging on the cooled pork roast of the mountain black pig to obtain a finished product of the pork roast of the mountain black pig.
2. The method of claim 1, wherein the method comprises the steps of: and (3) performing vacuum tumbling for 1.5-2.5h at the temperature of 4 ℃ and the vacuum degree of 0.04MPa for 20min and at the interval of 10 min.
3. The method of claim 1, wherein the method comprises the steps of: and (6) vacuum degree of the vacuum packaging machine is 0.04MPa, air suction time is 10s, heating time is 2.7s, and sealing time is 2.3 s.
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