CN114831271A

CN114831271A - Bamboo shoot fiber-rich sprout-flavored dried pork slice and preparation method thereof

Info

Publication number: CN114831271A
Application number: CN202210590042.XA
Authority: CN
Inventors: 罗鸣; 罗大毅; 周文越; 陈丽伊; 王章强; 叶玉婷; 曹志萍
Original assignee: Yibin Vocational and Technical College
Current assignee: Yibin Vocational and Technical College
Priority date: 2022-05-26
Filing date: 2022-05-26
Publication date: 2022-08-02

Abstract

The invention provides a dried pork slice rich in bamboo shoot fiber sprout flavor and a preparation method thereof. The invention starts from the modern scientific diet concept, introduces local characteristic agricultural products and fermented vegetable products and combines advanced processing technology to prepare a novel dried meat slice product with great potential. The product forms the special composite flavor of bamboo shoots, fermented vegetables and meat, is rich in dietary fiber, protein, various amino acids, vitamins and other nutritional ingredients, and has good color, fragrance and taste.

Description

Bamboo shoot fiber-rich sprout-flavored dried pork slice and preparation method thereof

Technical Field

The invention relates to the field of food and processing thereof, in particular to a dried pork slice with a flavor rich in bamboo shoot fiber sprouts and a preparation method thereof.

Background

The bamboo shoot fiber has excellent water retention, oil retention and swelling properties, can adsorb cholesterol and shows potential prebiotics effect. Researches show that the powder prepared from the head part of the bamboo shoot can be used as a medicinal active ingredient for reducing the incidence rate of colon cancer and rectal cancer, and in Japan, bamboo shoot fiber is often extracted and added into all foods, so that the elasticity, cohesiveness and chewiness of the foods can be improved to a certain extent.

Yibin bean sprouts (buds for short) are fermented vegetable products prepared by using leaf mustard as a raw material through the processes of shredding, airing, salt mixing and dry pickling, material mixing and re-pickling and the like, are rich in various nutrient components and more than 30 volatile flavor components such as esters, alcohols, acids, ketones, nitrogen-containing compounds, olefins and the like, have crisp, tender, fresh and fragrant mouthfeel, and are the best ingredient for traditional Chinese dishes of Sichuan vegetables and rice flour.

The dried meat slice is a traditional meat seasoning dry product in China, has the advantages of high protein, low fat, convenience in eating and carrying and the like compared with other meat products, is rich in nutrition and unique in flavor, and becomes one of the products which are popular with consumers in the cooked meat products in the current market. However, the traditional dried meat slices are rich in high fat and high salt, which leads to the loss of part of consumers such as fat-reducing people and hypertension patients. With the improvement of the living standard of people in China and the update of consumption concept, people urgently need novel products with high grade, unique product flavor and health care function, and the development of food fiber reinforced meat products and the optimization of processing technology are gradually paid attention to.

Based on the analysis, the dried pork slice and the preparation process thereof can effectively solve the problems that the dietary fiber is blended into the dried pork slice, the texture is not influenced, and the taste and the flavor are further.

Disclosure of Invention

The invention aims to overcome the defects of the existing products and technologies and provide the dried pork slice which is rich in dietary fiber, low in fat, low in salt and good in flavor and taste.

A bamboo shoot fiber-rich dried pork slice with a sprout flavor comprises:

50-100 parts of pork, 1-30 parts of momordica grosvenori bamboo shoots, 1-30 parts of yibin bean sprouts, 1-10 parts of sugar, 1-5 parts of salt, 1-5 parts of sodium alginate, 0-1 part of composite phosphate, 0-1 part of monascus color and 0-1 part of D-sodium erythorbate.

Further, the dried pork slice rich in bamboo shoot fiber sprout flavor comprises:

80 parts of pork, 10 parts of momordica grosvenori, 8 parts of yibin bud, 5 parts of sugar, 3 parts of salt, 2 parts of sodium alginate, 0.5 part of composite phosphate, 0.2 part of monascus color and 0.1 part of D-sodium erythorbate.

A preparation method of a bamboo shoot fiber-rich sprout-flavored dried pork slice comprises the following steps:

(1) selecting fresh pork leg meat, removing tendon, cartilage, broken bone, meat membrane and the like, and simultaneously dividing the pork leg meat into blocks for later use according to the natural structure of muscle;

(2) mixing salt, compound phosphate and meat blocks, and mincing the meat blocks into muddy meat by using a chopper mixer;

(3) mixing the ingredients such as the arhat bamboo shoots, the Yibin sprouts, the sugar and the like with a proper amount of water, fully mixing the ingredients with the minced meat, putting the mixture into a stirrer together, and rolling and kneading the mixture in vacuum;

(4) spreading the cooled sample on a baking tray which is brushed with a layer of vegetable oil in advance, and baking;

(5) shearing into equal size after cooling;

(6) bagging and sterilizing.

Further, the chopping temperature in the step (2) is 0-10 ℃ and the time is 30 min.

Further, before the use of the arhat bamboo shoot in the step (3), the method further comprises the following steps: cleaning the giant spiny bambooshoots, drying until the water content is lower than 6%, crushing, sieving with a 80-mesh sieve, and carrying out superfine crushing by using a ball mill; and finally, carrying out ultrasonic treatment to obtain the product.

Further, the drying mode is microwave drying, and the drying temperature is 50 ℃; the ball milling time of the ball mill is 30 min; the ultrasonic treatment power is 300-450w, and the treatment time is 30-60 min.

Further, before the Yibin sprouts in the step (3) are used, any one of the following treatment modes is further included:

selecting low-salt old sprouts which are fermented for more than 1 year and have the salt content of 7% -8%, crushing and sieving to obtain sprout powder, adding water with equal mass, and extracting for 30min under ultrahigh pressure to obtain sprout liquid; or

Selecting low-salt old sprouts which are fermented for more than 1 year and have the salt content of 7-8%, and crushing and sieving the old sprouts to obtain the sprout powder.

Further, the pressure of the vacuum tumbling in the step (3) is as follows: 0.05-0.08kpa at 0-3 deg.C for 30 min.

The invention also discloses the dried pork slice rich in bamboo shoot fiber sprout flavor prepared by any one of the preparation methods.

The invention has the beneficial effects that:

(1) the Yibin local bamboo shoots are used as raw materials and applied to the production of novel staple food products, the added value of the novel staple food products is obviously improved, relevant theoretical basis and method are provided for the development of bamboo products, and the method has active application reference value.

(2) The novel dried meat slice is prepared by the invention. The nutritional value and functionality of the dried meat slice can be increased, the defects of high fat and low dietary fiber of the traditional dried meat slice are overcome, the appearance and the color and luster are improved, and the dried meat slice has a more delicious taste.

(3) The method has novel conception, provides dietary fiber and flavor components required by the dried pork slices by adding the bamboo shoots and the fermented vegetables into the dried pork slices, and effectively solves the defects of poor chewiness and loose texture of the dried pork slices by adopting a method of firstly drying at low temperature and then baking at high temperature. Compare the dried meat slice of pure meat preparation originally, this novel dried meat slice fat content has reduced 8.5%, and sugar content has reduced 5.2%, and salt content has reduced 6.8%, and protein content has promoted 10.7%, and in texture, the hardness has increased 8.1%, and the chewiness has increased 10.7%, and cohesiveness has increased 3.5%.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention are described below clearly and completely, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

A bamboo shoot fiber-rich dried pork slice with a sprout flavor comprises: 80 parts of pork, 10 parts of momordica grosvenori, 8 parts of yibin bud, 5 parts of sugar, 3 parts of salt, 2 parts of sodium alginate, 0.5 part of composite phosphate, 0.2 part of monascus color and 0.1 part of D-sodium erythorbate.

A preparation method of dried pork slices rich in bamboo shoot fiber sprout flavor comprises the following steps:

(1) selecting raw materials: selecting fresh pork leg meat (with inspection and quarantine certification), removing tendon, cartilage, broken bone, meat membrane, etc., cutting into pieces according to natural structure of muscle, and weighing 80 parts.

(2) Chopping: weighing 3 parts of salt and 0.3 part of compound phosphate (0.1 part of sodium hexametaphosphate, 0.1 part of sodium tripolyphosphate and 0.1 part of sodium pyrophosphate), mixing with the meat blocks, setting the temperature of a chopper mixer to 7 ℃, and chopping and mixing for 30min by the chopper mixer to mince the meat blocks into muddy meat.

(3) Preparing auxiliary materials: selecting fresh arhat bamboo shoots, cleaning, draining, slicing, weighing 10 parts of arhat bamboo shoot slices, drying at 50 ℃ in a microwave manner until the moisture content is lower than 6%, firstly crushing by using a common crusher, sieving by using a 80-mesh standard sieve, then performing ball milling for more than 30min by using a ball mill to obtain superfine ground arhat bamboo shoot powder, and processing for 45min under 350W ultrasonic power. Selecting 8 parts of low-salt old sprouts which are fermented for more than 1 year and have the salt content of 7 percent, and crushing to obtain the sprout powder. Mixing fructus Siraitiae Grosvenorii powder, caulis et folium Brassicae Capitatae powder, 5 parts of sugar, and 2 parts of sodium alginate, 0.2 parts of Monascus purpureus went, and 0.1 part of D-sodium erythorbate to obtain adjuvants.

(4) Pickling: putting the minced meat and the auxiliary materials into a rolling and kneading machine for vacuum rolling and kneading, wherein the set pressure is as follows: rolling and kneading for 30min under vacuum at 2 ℃ and 0.06 kpa.

(5) Baking: brushing a layer of vegetable oil on a baking tray, spreading the rolled meat paste in the baking tray, adjusting the temperature of an oven to 65 ℃, baking for 2h, then adjusting the temperature to 120 ℃, and baking for 10 min.

(5) And (3) cooling: cooling and cutting the dried meat slices into 5cm × 5 cm.

(6) Bagging and sterilizing.

Measurement of Performance

(1) Sensory evaluation

Sensory evaluation and scoring were performed on the color, taste, aroma, tissue status, etc. of the dried pork slices prepared in example 1, the fullness was 100 points, and a sensory evaluation group consisted of laboratory teachers and students for 10 persons in total. Sensory evaluators consist of laboratory members trained in a certain early stage.

Index/score	Score of	Sensory evaluation
			Color/luster/20	18	Is brownish red, uniform in color and luster
Taste/30	27	Delicious taste, and has the delicate flavor of the arhat bamboo shoot and the sauce flavor of the bean sprouts
			Fragrance/20	20	Pure and mellow fragrance
Tissue morphology/30	28	Neat, uniform thickness and no coke
			Total score/100	93

(2) Measurement of physical and chemical indexes

Protein/(g/100 g)	27.5
		Fat/(g/100 g)	9.7
Water content/(g/100 g)	10.2
		Chloride (in terms of NaCl)/(g/100 g)	3.8
Total sugar/(g/100 g) ^－1	12.4
		Cellulose/(g/100 g)	8.5
hardness/(N)	4980
		chewiness/(N/cm)	2785
cohesiveness/(Ns)	0.78
		Elasticity/(cm)	0.96

Example 2

A bamboo shoot fiber-rich dried pork slice with a sprout flavor comprises: 80 parts of pork, 15 parts of momordica grosvenori, 10 parts of yibin bud, 5 parts of sugar, 3 parts of salt, 3 parts of sodium alginate, 0.5 part of composite phosphate, 0.2 part of monascus color and 0.1 part of D-sodium erythorbate.

(3) Preparing auxiliary materials: selecting fresh arhat bamboo shoots, cleaning, draining, slicing, weighing 15 parts of arhat bamboo shoot slices, drying at 50 ℃ in a microwave manner until the moisture content is lower than 6%, firstly crushing by using a common crusher, sieving by using a 80-mesh standard sieve, then performing ball milling for more than 30min by using a ball mill to obtain superfine ground arhat bamboo shoot powder, and processing for 45min under 350W ultrasonic power. Selecting 10 parts of low-salt old sprouts which are fermented for more than 1 year and have the salt content of 7 percent, and crushing to obtain the sprout powder. Mixing fructus Siraitiae Grosvenorii powder, caulis et folium Brassicae Capitatae powder, 5 parts of sugar, 3 parts of sodium alginate, 0.2 parts of Monascus purpureus went, and 0.1 part of D-sodium erythorbate to obtain adjuvants.

(6) Bagging and sterilizing.

Measurement of Performance

(1) Sensory evaluation

Index/score	Score of	Sensory evaluation
			Color/luster/20	17	Is brownish red, uniform in color and luster
Taste/30	28	Delicious taste, and has the delicate flavor of the arhat bamboo shoot and the sauce flavor of the bean sprouts
			Fragrance/20	20	Pure and mellow fragrance
Tissue morphology/30	27	Neat, uniform thickness and no coke
			Total score/100	92

(2) Measurement of physical and chemical indexes

Protein/(g/100 g)	25.2
		Fat/(g/100 g)	7.9
Water content/(g/100 g)	9.8
		Chloride (in terms of NaCl)/(g/100 g)	3.5
Total sugar/(g/100 g) ^－1	13.1
		Cellulose/(g/100 g)	9.3
hardness/(N)	5045
		chewiness/(N/cm)	2872
cohesiveness/(Ns)	0.83
		Elasticity/(cm)	0.95

Example 3

The difference between the embodiment and the embodiments 1 and 2 is that the addition form of the bean sprouts is as follows: selecting 10 parts of low-salt old bean sprouts which are fermented for more than 1 year and have the salt content of 8%, crushing and sieving to obtain bean sprout powder, adding 10 parts of water, and extracting for 30min under ultrahigh pressure to obtain bean sprout liquid. Mixing with fructus Siraitiae Grosvenorii powder, sprout liquid, sugar, sodium alginate, etc., and adding into meat paste.

Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.

Claims

1. A bamboo shoot fiber-rich dried pork slice with a sprout flavor comprises:

50-100 parts of pork;

1-30 parts of arhat bamboo shoots;

1-30 parts of Yibin bean sprouts; and

and (5) auxiliary materials.

2. The flavored dried pork slice of claim 1, comprising:

80 parts of pork;

10 parts of arhat bamboo shoots;

8 parts of Yibin bean sprouts; and

and (5) auxiliary materials.

3. The flavored dried pork slice of claim 1 or 2, wherein:

the auxiliary materials comprise:

1-10 parts of sugar, 1-5 parts of salt, 1-5 parts of sodium alginate, 0-1 part of composite phosphate, 0-1 part of monascus red and 0-1 part of D-sodium erythorbate.

The compound phosphate is one or more of sodium hexametaphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, tetrapotassium pyrophosphate, trisodium monohydrogen pyrophosphate, sodium pyrophosphate and sodium dihydrogen pyrophosphate.

4. A method for preparing the bamboo shoot fiber-enriched sprout-flavored dried pork slice as claimed in any one of claims 1 to 3, which comprises the following steps:

(1) chopping pork leg meat into muddy meat to obtain pork paste for later use;

(2) processing the arhat bamboo shoots and the Yibin sprouts, fully and uniformly mixing, adding auxiliary materials, pouring the mixture into the minced pork, and performing vacuum rolling and kneading to obtain a mixture for later use;

(3) the mixture is baked, cooled and then sheared into equal size;

(4) bagging dried pork slice, and sterilizing.

5. The method of claim 4, wherein:

in the step (1), the chopping temperature is 0-10 ℃, and the chopping time is 30 min.

6. The method of claim 4, wherein:

the method for using the Arhat bamboo shoots comprises the following steps of (2):

cleaning and drying the giant spiny bamboo shoots until the water content is lower than 6%;

after being crushed, the mixture is sieved by a sieve of 80 meshes and then is subjected to superfine crushing by a ball mill;

and finally, carrying out ultrasonic treatment to obtain the product.

7. The method of claim 6, wherein:

the drying mode is microwave drying, and the drying temperature is 50 ℃;

the ball milling time of the ball mill is 30 min;

the ultrasonic treatment power is 300-450w, and the treatment time is 30-60 min.

8. The method of claim 4, wherein:

the vacuum rolling and kneading pressure in the step (2) is as follows: 0.05-0.08kpa at 0-3 deg.C for 30 min.

9. The method of claim 4, wherein:

the Yibin bean sprouts obtained in the step (2) are fermented for more than 1 year; the salt content is 7-8%.

10. The dried pork slice rich in bamboo shoot fiber sprout flavor and prepared by the preparation method according to any one of claims 4 to 9.