CN117356645A - Novel composite pork crisp and processing technology thereof - Google Patents
Novel composite pork crisp and processing technology thereof Download PDFInfo
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- CN117356645A CN117356645A CN202311572662.1A CN202311572662A CN117356645A CN 117356645 A CN117356645 A CN 117356645A CN 202311572662 A CN202311572662 A CN 202311572662A CN 117356645 A CN117356645 A CN 117356645A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a novel composite pork crisp and a processing technology thereof, which belong to the technical field of food processing, wherein the processing technology comprises the following steps: step S1, pork treatment: removing impurities from pork, cleaning, cutting, and performing ultrasonic vacuum cooking, and then removing the pork to obtain pork thin meat thin threads; s2, rehydrating the soybean wiredrawing protein to obtain soybean wiredrawing protein filaments; s3, mixing to obtain protein filaments; s4, mixing auxiliary materials and protein threads according to a formula; s5, pressing and forming to obtain a semi-finished product; s6, puffing and drying; and S7, packaging. The whole processing technology is basically under 90 ℃, adopts the combined technology of ultrasonic vacuum cooking and differential pressure puffing, changes the traditional high-temperature cooking, normal-pressure high-temperature baking and other technologies into a low-temperature negative-pressure processing technology, furthest reserves the nutritional ingredients of the meringues and ensures the safety of foods.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a novel compound pork crisp and a processing technology thereof.
Background
In recent years, with the development of economy, the meat snack food industry is rapidly developing. The meat snack food comprises a dry type, a marinated sauce type, a quick-frozen conditioning type, a meat filling type and the like, wherein the meat dry product is an important type of snack meat product, belongs to a high-protein low-fat food, has good mouthfeel and flavor, and is deeply favored by people. The current consumer demand for meat snack products has a diversified trend, and people not only pursue the delicacy and the beautiful appearance of the meat snack products, but also pay more attention to the nutrition and the safety of the meat snack products, so that the meat snack products can be eaten and enjoyed, and can also be eaten healthily. However, the development of meat snack foods is faced with formulation problems such as high salt, high sugar, high fat, and the like, as well as potential safety hazards such as hazardous substances brought by adopting high-temperature processing technology. Meat HAs been thermally processed to a great degree of flavor and quality, but at the same time, substances potentially toxic, such as Heterocyclic Amines (HAs), advanced glycation end products (AGEs), acrylamides (AA), etc., are associated, and these hazards are greatly increased, especially when the reaction conditions are poorly controlled (e.g., at high temperatures), thereby endangering the physical health of consumers through the intake of food.
At present, in the preparation formula of meat dry products, people use meat as raw materials, common salt, sugar, spice and other seasoning treatments are added, and fruit and vegetable juice and other components are also added to improve nutrition composition. In the processing technology, the traditional technology such as high-temperature boiling, normal-pressure high-temperature baking and the like is mainly adopted, so that the nutrition and safety quality of the product are reduced, the energy consumption is increased, and the product is not friendly to the environment.
Therefore, in order to meet the demands of consumers on nutrient, delicious, healthy and safe meat snack foods with diversified varieties, many scholars and enterprises producing meat snack foods are actively exploring and developing new products, and nutrient, healthy, formula, green and safe food processing technology is a hot spot for research and development.
Disclosure of Invention
The invention aims to provide a novel processing technology of composite pork meringues, which aims to solve the problems of reduced nutrition and safety quality, increased energy consumption and unfriendly environment of a product caused by the traditional technology of high-temperature cooking, normal-pressure high-temperature baking and the like of meat snack foods.
The invention aims to provide a novel compound pork crisp so as to solve the problems of high salt, high sugar and high fat of meat leisure food.
The aim of the invention can be achieved by the following technical scheme:
a novel processing technology of composite pork meringues comprises the following steps:
step S1, pork treatment: removing impurities from pork, cleaning, cutting, and performing ultrasonic vacuum cooking, and then removing the pork to obtain pork thin meat thin threads;
step S2, rehydrating soybean wiredrawing protein: adding the dry soybean wiredrawing protein into deionized water, soaking until no hard core exists, washing with water, centrifuging, and removing filaments to obtain soybean wiredrawing protein filaments;
step S3, mixing the lean pork filaments and the soybean wiredrawing protein filaments to obtain protein filaments;
s4, mixing auxiliary materials and protein threads according to a formula;
s5, pressing and forming to obtain a semi-finished product;
s6, puffing and drying: performing differential pressure puffing treatment on the semi-finished product: positive pressure, negative pressure and cooling three sections, and differential pressure puffing conditions: the first section: the temperature of the material tank is 90-95 ℃, the pressure is 0.1-0.2 MPa, and the holding time is 1-3min; and a second section: the pressure is (-0.096) to (-0.08) MPa, the temperature is 85-90 ℃ and the duration is 100-120min; third section: cooling at 60-70deg.C for 1.5-3min, and cooling to room temperature to obtain the final product;
and S7, packaging.
Further, the removing impurities, cleaning and cutting in the step S1 comprises the following steps: taking lean meat with little tendons at buttock of pig leg, removing fat and fascia, cutting into small pieces, cleaning, draining until no water drops, then placing into an ultrasonic vacuum pot, adding herba Alii Fistulosi, rhizoma Zingiberis recens, cooking wine into the pot, and adding water to make the water overflow the meat pieces.
Further, the ultrasonic vacuum cooking in the step S1 comprises the following steps: setting vacuum degree-0.043 MPa, boiling temperature 85 ℃, ultrasonic frequency 28kHz, power 900W, and ultrasonic vacuum boiling process: boiling, namely, ultrasonic treatment in the middle, ultrasonic treatment in the later period, three times of ultrasonic treatment, and 10 minutes of ultrasonic treatment each time; after the setting, starting a vacuum pump and a heating system, then fishing out and cooling, boiling for 130-150 min, and dismantling the filaments after cooling to 15-18 ℃. In the food thermal processing process, asparagine and reducing sugar undergo condensation reaction at a temperature of more than 100 ℃ to generate a Maillard reaction intermediate Schiff base with high reactivity, and then the Maillard reaction intermediate Schiff base is converted into acrylamide (toxic substances) through a Strecker path and an N-glycoside path, wherein the main formation path of the toxic substances acrylamide is Maillard reaction, namely, the acrylamide is generated by reacting amino acid (mainly asparagine) and carbonyl compound (mainly reducing sugar) under the heating condition. In addition, in the thermal processing of fat-rich foods, the released triglycerides may be pyrolyzed during the high temperature treatment of the fat to produce glycerol and fatty acids, which are oxidized to acrolein and acrylic acid, respectively, which are then reacted with free ammonia to produce acrylamide. The invention adopts low temperature processing and processing technology under negative pressure vacuum environment, thereby avoiding the generation of high temperature harmful substances and greatly reducing the occurrence of oxidization.
Further, the wet semi-finished product specification obtained after the compression molding in the step S5 is 8-10 g/piece.
Further, the packaging in step S7 includes the steps of: packaging the obtained finished product into a food-grade vacuum bag for vacuum packaging, adding a bagged drying agent into the packaging bag, and according to the mass ratio, drying the agent: finished product = 1:50.
the novel compound pork crisp is characterized by calculating each auxiliary material by taking the total amount of protein silk as a reference, wherein the auxiliary materials comprise the following components in percentage by mass: 6-8% of crystalline fructose, 2.5-3.0% of arabinose, 1.6-2% of trehalose, 2.4-3% of Plantago ovata husk powder, 1.5-2% of ginger powder, 1.5-2% of thirteen spice powder, 1-1.5% of salty peptide, 1.5-3% of fresh-keeping agent, 0.3-0.4% of lard, 0.24-0.26% of pepper powder, 0.2-0.4% of cumin powder and 0.1-0.2% of white vinegar, wherein the protein filaments are obtained by mixing fine pork filaments and fine soybean wiredrawing protein filaments.
Further, the salt content in the salty peptide was 60%.
Further, the fresh-extracting agent is one of chicken essence and concentrated chicken juice.
Further, the soybean wiredrawing protein filaments account for 30-40% of the total amount of the protein filaments.
Further, the length of the lean pork filament is 0.5-1.0cm, and the diameter is 0.1-0.6mm; the length of the soybean wiredrawing protein filament is 0.5-1.2cm, and the diameter is 0.2-0.8mm.
Further, the novel compound pork crisp has a moisture content of less than 5%.
The invention has the beneficial effects that:
(1) The invention provides a novel processing technology of composite pork crisp, which adopts a green low-temperature production technology, and ensures the nutrition and safety of products. The whole processing technology is basically under 90 ℃, adopts the combined technology of ultrasonic vacuum cooking and differential pressure puffing, changes the traditional high-temperature cooking, normal-pressure high-temperature baking and other technologies into a low-temperature negative-pressure processing technology, furthest reserves the nutritional ingredients of the meringues and ensures the safety of foods. The invention adopts low temperature processing and processing technology under negative pressure vacuum environment, thereby avoiding the generation of high temperature harmful substances and greatly reducing the occurrence of oxidization.
(2) The invention provides a novel compound pork crisp, wherein proteins in a formula of the crisp are mainly pork lean and soybean proteins, and the proteins belong to high-quality proteins; the main ingredients in the formula comprise: the compound sugar (crystalline fructose, L-arabinose and trehalose), plantago ovata husk powder and salty peptide have certain health care effects.
Crystalline fructose is a product of fructose crystallization, and is a monosaccharide molecule naturally occurring in foods such as fruits, honey, and the like. The crystalline fructose is metabolized in human body independent of insulin, has little influence on blood sugar, is suitable for supplementing energy for patients with glucose metabolism and liver dysfunction, and has the characteristics of promoting beneficial bacteria propagation, improving intestinal function and metabolism, avoiding decayed teeth and the like.
The L-arabinose is mainly a product obtained by taking gramineous plant fibers such as corncobs, corn husks and the like as raw materials for separation and extraction, is not basically utilized by a human body, and has the functions of inhibiting blood sugar rise, preventing sucrose absorption, preventing constipation, improving the tolerance of intestines and stomach to alcohol and the like.
Trehalose is widely found in a variety of organisms, such as plants, invertebrates, and various types of microorganisms, especially in fungi. Trehalose is a non-reducing disaccharide, has stable properties, and is effective in resisting dryness, high temperature, removing odor, etc., and protecting myocardial injury caused by high sugar.
The Plantago ovata husk powder is a natural food material, is prepared from seed husk of Plantago ovata (annual plantain; plantago asiatica), is rich in dietary fiber, flavonoids, iridoids and other components, has the effects of relaxing bowel, reducing blood lipid and blood sugar, and is rich in xylose and arabinose, is a hydrophilic colloid, has fine and smooth texture, and can be used as a natural fat substitute.
Salty taste is the first of all, but long-term intake of high-content sodium salt can not only seriously affect homeostasis, cause damage to organs such as heart, liver, kidney and the like to different extents, and salty peptide is taken as one of taste peptide, and has the characteristics of similar or even higher salty degree as NaCl, fine and mild taste, mellow and rich taste and the like.
In addition, the spices such as pepper powder, cumin powder and the like and white vinegar are added in the ingredients, so that a semi-finished product system of the compound pork crisp is slightly acidic, the inter-substance reaction in the hot processing is beneficial to the development of food safety, and in the hot processing, the added spices can inhibit the generation of free and combined heterocyclic amines to a certain extent, and the product developed by the formula ensures nutrition, health preserving and health from the formula angle.
(3) Is environment-friendly, energy-saving and environment-friendly. The traditional normal pressure boiling, baking and other hot processing can lead to the phenomena of rising of the ambient temperature, poor environmental visibility caused by even generated fog, and the like; the invention adopts the ultrasonic vacuum cooking and differential pressure puffing process, the temperature of the whole processing process is basically not more than 90 ℃, and the heat processing is carried out in a vacuum airtight environment without generating hot steam, thereby having little influence on the external environment.
(4) The product of the invention is nutritious and healthy. The compound pork crisp produced according to the formula and the process of the invention has high protein content and fat content of less than 15 percent, and belongs to high-protein low-fat meat products. The TBA value and TVB-N value are extremely low, which indicates that the processing technology effectively controls the oxidation and the microorganism propagation in the processing process.
Drawings
The invention is further described below with reference to the accompanying drawings.
FIG. 1 is a flow chart of a processing process of the novel compound pork crisp of the invention;
FIG. 2 is a scanning electron microscope image of the product prepared in example 1 of the present invention;
FIG. 3 is a scanning electron microscope image of the product prepared in comparative example 1 in the present invention.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The salty peptide is a commercial product and contains 60% of salt.
Example 1
The embodiment provides a novel compound pork crisp, which calculates each auxiliary material by taking the total amount of protein silk as a reference, and comprises the following steps: 6% of crystalline fructose, 3.0% of arabinose, 1.6% of trehalose, 2.4% of Plantago ovata husk powder, 1.5% of ginger powder, 1.5% of thirteen spices powder, 1% of salty peptide (containing salt 60%), 1.5% of chicken essence (or 2% of concentrated chicken juice), 0.3% of lard, 0.25% of pepper powder, 0.2% of cumin powder and 0.1% of white vinegar. The protein filaments are made of cooked pork thin meat filaments and soybean wiredrawing protein filaments.
Referring to fig. 1, the processing technology of the novel compound pork crisp comprises the following steps:
step S1, raw material pork treatment: the raw meat treatment is divided into two major pieces: cleaning and cutting; and (5) performing ultrasonic vacuum cooking.
a. Removing impurities, cleaning and cutting: fresh pork leg with little tendon and hip muscle is taken, fat, fascia and the like are removed, the pork leg is cut into small blocks of about 35g, the small blocks are cleaned, drained to be free of water, the small blocks are placed in an ultrasonic vacuum pot, green Chinese onion with the weight of about 2 percent and ginger with the weight of 2.5 percent are added into the pot, cooking wine with the weight of about 6 percent is added into the pot, and water is added into the pot, so that the water is enabled to permeate the meat blocks by about 4mm.
b. Ultrasonic vacuum cooking: closing the vacuum pot cover, setting the vacuum degree to-0.043 MPa, boiling at 85 ℃, ultrasonic frequency of 28kHz, power of 900W, and ultrasonic vacuum boiling process as follows: boiling, namely, ultrasonic treatment in the middle, ultrasonic treatment in the later period, three times of ultrasonic treatment, and 10 minutes of ultrasonic treatment each time; after setting, the vacuum pump and the heating system are started, the meat fiber is boiled until being slightly pressed to be loose, and then the meat fiber is fished out for cooling, and the boiling time is about 130 minutes. After cooling to 15 ℃, the boiled meat is split by a meat splitting machine to obtain meat filaments with the diameter of 0.5-1.0cm and the diameter of about 0.1-0.6mm for standby;
step S2, rehydrating soybean wiredrawing protein:
adding dry soybean wiredrawing protein into deionized water, soaking until no hard core (about 20 min), washing with deionized water until no impurity exists, clarifying with water, centrifuging, and removing filaments with meat filament removing machine to obtain soybean wiredrawing protein filaments with length of about 0.5-1.2cm and diameter of about 0.2-0.8mm.
Step S3, mixing: and fully mixing the treated lean pork filaments and the soybean wiredrawing protein filaments according to the proportion that the soybean wiredrawing protein filaments account for 30% of the total amount of the protein filaments. The water content of the mixed composite protein yarn is about: 50%.
Step S4, seasoning: adding the sugar auxiliary materials into the mixed composite protein silk according to the formula, kneading until sugar particles are dissolved into the protein silk, adding the liquid flavoring, uniformly mixing, adding the powdery flavoring, uniformly mixing, finally adding lard, and fully and uniformly mixing.
Step S5, molding: the seasoned protein silk is put into a mould, the shape of the seasoned protein silk can be balls or cakes, the mixture of the seasoned protein silk is molded by lightly pressing, the pressure is high enough to enable the seasoned protein silk to be molded stably and loose, and the size of the balls or cakes is about 8 g/m in a wet state.
S6, puffing and drying: adopting differential pressure puffing equipment, placing the shaped semi-finished product of the composite protein silk into a material tray, and then placing the semi-finished product into a material chamber of a differential pressure puffing machine for differential pressure puffing treatment, wherein the differential pressure puffing technology comprises the following steps: positive pressure, negative pressure and cooling three sections, and differential pressure puffing conditions: the first section: the temperature of the material tank is 90 ℃, the pressure is 0.1MPa, and the holding time is 3min; and a second section: the pressure is-0.096 MPa, the temperature is 85 ℃ and the duration is 120min; third section: the cooling temperature is 70 ℃ and the cooling time is 1.5min. Taking out and cooling to room temperature to obtain the finished product. The water content of the finished product is less than 5 percent.
And S7, packaging. Taking out the cooled meat flaky pastry from the mould carefully, filling the meat flaky pastry into a food-grade vacuum bag, adding a bagged drying agent (the mass ratio is that the drying agent is crisp=1:50) into the bag, and carrying out vacuum packaging. The scanning electron microscope diagram of the prepared meat flaky pastry is shown in figure 2.
Example 2
The embodiment provides a novel compound pork crisp, which calculates each auxiliary material by taking the total amount of protein silk as a reference, and comprises the following steps: crystalline fructose 7%, arabinose 2.8%, trehalose 1.8%, plantago ovata husk powder 2.5%, ginger powder 1.8%, thirteen spice powder 1.6%, salty peptide (containing salt 60%) 1.3%, chicken essence 1.7% (or concentrated chicken juice 2.5%), lard 0.35%, pepper powder 0.25%, cumin powder 0.3% and white vinegar 0.15%. The protein filaments are made of cooked pork thin meat filaments and soybean wiredrawing protein filaments.
The processing technology of the novel composite pork crisp comprises the following steps:
step S1, raw material pork treatment: the raw meat treatment is divided into two major pieces: cleaning and cutting; and (5) performing ultrasonic vacuum cooking.
a. Removing impurities, cleaning and cutting: fresh pork leg with little tendon and hip muscle is taken, fat, fascia and the like are removed, the pork leg is cut into small blocks of about 38g, the pork leg is cleaned, drained to be free of water drops, then the pork leg is placed into an ultrasonic vacuum pot, green Chinese onion with the weight of about 2.5 percent and ginger with the weight of 2.5 percent are added into the pot, cooking wine with the weight of about 7 percent is added into the pot, and water is added into the pot, so that the water is enabled to be about 5mm beyond the meat blocks.
b. Ultrasonic vacuum cooking: closing the vacuum pot cover, setting the vacuum degree to-0.043 MPa, boiling at 85 ℃, ultrasonic frequency of 28kHz, power of 900W, and ultrasonic vacuum boiling process as follows: boiling, namely, ultrasonic treatment in the middle, ultrasonic treatment in the later period, three times of ultrasonic treatment, and 10 minutes of ultrasonic treatment each time; after setting, the vacuum pump and the heating system are started, the meat fiber is boiled until being slightly pressed to be loose, and then the meat fiber is fished out for cooling, and the boiling time is about 140 minutes. After cooling to about 18 ℃, the boiled meat is split by a meat splitting machine to obtain meat filaments with the length of 0.5-1.0cm and the diameter of about 0.1-0.6mm for standby;
step S2, rehydrating soybean wiredrawing protein:
adding dry soybean wiredrawing protein into deionized water, soaking until no hard core exists (about 20 min), cleaning with deionized water until no impurity exists, clarifying with water, centrifuging to obtain water content of about 45%, and removing filaments with meat filament removing machine to obtain soybean wiredrawing protein filaments with length of about 0.5-1.2cm and diameter of about 0.2-0.8mm.
Step S3, mixing: and fully mixing the treated lean pork filaments and the soybean wiredrawing protein filaments according to the proportion that the soybean wiredrawing protein filaments account for 35% of the total amount of the protein filaments. The water content of the mixed composite protein yarn was about 55%.
Step S4, seasoning: adding the sugar auxiliary materials into the mixed composite protein silk according to the formula, kneading until sugar particles are dissolved into the protein silk, adding the liquid flavoring, uniformly mixing, adding the powdery flavoring, uniformly mixing, finally adding lard, and fully and uniformly mixing.
Step S5, molding: the seasoned protein silk is put into a mould, the shape of the seasoned protein silk can be balls or cakes, the mixture of the seasoned protein silk is formed by lightly pressing, the pressure is high enough to enable the seasoned protein silk to be stably formed and loose, and the size of the balls or cakes is about 9 g/piece in a wet state.
S6, puffing and drying: adopting differential pressure puffing equipment, placing the shaped semi-finished product of the composite protein silk into a material tray, and then placing the semi-finished product into a material chamber of a differential pressure puffing machine for differential pressure puffing treatment, wherein the differential pressure puffing technology comprises the following steps: positive pressure, negative pressure and cooling three sections, and differential pressure puffing conditions: the first section: the temperature of the material tank is 95 ℃, the pressure is 0.2MPa, and the holding time is 2min; and a second section: the pressure is-0.088 MPa, the temperature is 85 ℃ and the duration is 120min; third section: cooling at 68 deg.c for 3min. Taking out and cooling to room temperature to obtain the finished product. The water content of the finished product is less than 5 percent.
And S7, packaging. Taking out the cooled meat flaky pastry from the mould carefully, filling the meat flaky pastry into a food-grade vacuum bag, adding a bagged drying agent (the mass ratio is that the drying agent is crisp=1:50) into the bag, and carrying out vacuum packaging.
Example 3
The embodiment provides a novel compound pork crisp, which calculates each auxiliary material by taking the total amount of protein silk as a reference, and comprises the following steps: 8% of crystalline fructose, 2.5% of arabinose, 1.6% of trehalose, 3% of Plantago ovata husk powder, 2% of ginger powder, 1.8% of thirteen spice powder, 1.5% of salty peptide (containing 60% of salt), 2% of chicken essence (or 3% of concentrated chicken juice), 0.3% of lard, 0.26% of pepper powder, 0.2% of cumin powder and 0.2% of white vinegar. The protein filaments are made of cooked pork thin meat filaments and soybean wiredrawing protein filaments.
The processing technology of the novel composite pork crisp comprises the following steps:
step S1, raw material pork treatment: the raw meat treatment is divided into two major pieces: cleaning and cutting; and (5) performing ultrasonic vacuum cooking.
a. Removing impurities, cleaning and cutting: fresh pork leg with little tendon and hip muscle is taken, fat, fascia and the like are removed, the pork leg is cut into small blocks of about 40g, the small blocks are cleaned, the small blocks are drained to be water-free, the small blocks are placed in an ultrasonic vacuum pot, green Chinese onion with the weight of about 3 percent and ginger with the weight of 3 percent are added into the pot, cooking wine with the weight of about 8 percent is added into the pot, and water is added into the pot, so that the water is about 6mm beyond the meat blocks.
b. Ultrasonic vacuum cooking: closing the vacuum pot cover, setting the vacuum degree to-0.043 MPa, boiling at 85 ℃, ultrasonic frequency of 28kHz, power of 900W, and ultrasonic vacuum boiling process as follows: boiling, namely, ultrasonic treatment in the middle, ultrasonic treatment in the later period, three times of ultrasonic treatment, and 10 minutes of ultrasonic treatment each time; after setting, the vacuum pump and the heating system are started, the meat fiber is boiled until being slightly pressed to be loose, and then the meat fiber is fished out for cooling, and the boiling time is about 150 minutes. After cooling to about 18 ℃, the boiled meat is split by a meat splitting machine to obtain meat filaments with the diameter of 0.5-1.0cm and the diameter of about 0.1-0.6mm for standby;
step S2, rehydrating soybean wiredrawing protein:
adding dry soybean wiredrawing protein into deionized water, soaking until no hard core exists, washing with deionized water until no impurity exists, clarifying with water, centrifuging, and removing filaments with water content of about 44% by using a meat filament removing machine to obtain soybean wiredrawing protein filaments with a length of about 0.5-1.2cm and a diameter of about 0.2-0.8mm.
Step S3, mixing: and fully mixing the treated lean pork filaments and the soybean wiredrawing protein filaments according to the proportion that the soybean wiredrawing protein filaments account for 38% of the total amount of the protein filaments. The water content of the mixed composite protein yarn was about 52%.
Step S4, seasoning: adding the sugar auxiliary materials into the mixed composite protein silk according to the formula, kneading until sugar particles are dissolved into the protein silk, adding the liquid flavoring, uniformly mixing, adding the powdery flavoring, uniformly mixing, finally adding lard, and fully and uniformly mixing.
Step S5, molding: the seasoned protein silk is put into a mould, the shape of the seasoned protein silk can be balls or cakes, the mixture of the seasoned protein silk is formed by lightly pressing, the pressure is high enough to enable the seasoned protein silk to be stably formed and loose, and the size of the balls or cakes is about 10 g/piece in a wet state.
S6, puffing and drying: adopting differential pressure puffing equipment, placing the shaped semi-finished product of the composite protein silk into a material tray, and then placing the semi-finished product into a material chamber of a differential pressure puffing machine for differential pressure puffing treatment, wherein the differential pressure puffing technology comprises the following steps: positive pressure, negative pressure and cooling three sections, and differential pressure puffing conditions: the first section: the temperature of the material tank is 95 ℃, the pressure is 0.2MPa, and the holding time is 3min; and a second section: the pressure is-0.096 MPa, the temperature is 90 ℃ and the duration is 118min; third section: cooling at 70deg.C for 3min. Taking out and cooling to room temperature to obtain the finished product. The water content of the finished product is less than 5 percent.
And S7, packaging. Taking out the cooled meat flaky pastry from the mould carefully, filling the meat flaky pastry into a food-grade vacuum bag, adding a bagged drying agent (the mass ratio is that the drying agent is crisp=1:50) into the bag, and carrying out vacuum packaging.
Example 4
The embodiment provides a novel compound pork crisp, which calculates each auxiliary material by taking the total amount of protein silk as a reference, and comprises the following steps: crystalline fructose 7.5%, arabinose 3.0%, trehalose 2%, plantago ovata husk powder 2.9%, ginger powder 1.9%, thirteen spices powder 2%, salty peptide (containing salt 60%) 1.2%, chicken essence 1.6% (or concentrated chicken juice 2.5%), lard 0.35%, pepper 0.26%, cumin powder 0.3%, white vinegar 0.18%. The protein filaments are made of cooked pork thin meat filaments and soybean wiredrawing protein filaments.
The processing technology of the novel composite pork crisp comprises the following steps:
step S1, raw material pork treatment: the raw meat treatment is divided into two major pieces: cleaning and cutting; and (5) performing ultrasonic vacuum cooking.
a. Removing impurities, cleaning and cutting: fresh pork leg with little tendon and hip muscle is taken, fat, fascia and the like are removed, the pork leg is cut into small blocks of about 38g, the small blocks are cleaned, drained to be free of water, the small blocks are placed in an ultrasonic vacuum pot, green Chinese onion with the weight of about 2.5 percent, ginger with the weight of 3 percent and cooking wine with the weight of about 7 percent are added into the pot, and water is added into the pot, so that the water is enabled to permeate the meat blocks for about 5mm.
b. Ultrasonic vacuum cooking: closing the vacuum pot cover, setting the vacuum degree to-0.043 MPa, boiling at 85 ℃, ultrasonic frequency of 28kHz, power of 900W, and ultrasonic vacuum boiling process as follows: boiling, namely, ultrasonic treatment in the middle, ultrasonic treatment in the later period, three times of ultrasonic treatment, and 10 minutes of ultrasonic treatment each time; after setting, the vacuum pump and the heating system are started, the meat fiber is boiled until being slightly pressed to be loose, and then the meat fiber is fished out for cooling, and the boiling time is about 140 minutes. After cooling to about 15 ℃, the boiled meat is split by a meat splitting machine to obtain meat filaments with the diameter of 0.5-1.0cm and the diameter of about 0.1-0.6mm for standby;
step S2, rehydrating soybean wiredrawing protein:
adding dry soybean wiredrawing protein into deionized water, soaking for 20min, washing with deionized water until no impurity exists, clarifying with water, centrifuging to obtain water content of about 42%, and removing filaments with meat filament removing machine to obtain soybean wiredrawing protein filaments with length of about 0.5-1.2cm and diameter of about 0.2-0.8mm.
Step S3, mixing: and fully mixing the treated lean pork filaments and the soybean wiredrawing protein filaments according to the proportion that the soybean wiredrawing protein filaments account for 40% of the total amount of the protein filaments. The water content of the mixed composite protein yarn was about 50%.
Step S4, seasoning: adding the sugar auxiliary materials into the mixed composite protein silk according to the formula, kneading until sugar particles are dissolved into the protein silk, adding the liquid flavoring, uniformly mixing, adding the powdery flavoring, uniformly mixing, finally adding lard, and fully and uniformly mixing.
Step S5, molding: the seasoned protein silk is put into a mould, the shape of the seasoned protein silk can be balls or cakes, the mixture of the seasoned protein silk is formed by lightly pressing, the pressure is high enough to enable the seasoned protein silk to be stably formed and loose, and the size of the balls or cakes is about 9 g/piece in a wet state.
S6, puffing and drying: adopting differential pressure puffing equipment, placing the shaped semi-finished product of the composite protein silk into a material tray, and then placing the semi-finished product into a material chamber of a differential pressure puffing machine for differential pressure puffing treatment, wherein the differential pressure puffing technology comprises the following steps: positive pressure, negative pressure and cooling three sections, and differential pressure puffing conditions: the first section: the temperature of the material tank is 93 ℃, the pressure is 0.15MPa, and the holding time is 2min; and a second section: the pressure is-0.096 MPa, the temperature is 85 ℃ and the duration is 120min; third section: cooling at 60 deg.c for 2min. Taking out and cooling to room temperature to obtain the finished product. The water content of the finished product is less than 5 percent.
And S7, packaging. Taking out the cooled meat flaky pastry from the mould carefully, filling the meat flaky pastry into a food-grade vacuum bag, adding a bagged drying agent (the mass ratio is that the drying agent is crisp=1:50) into the bag, and carrying out vacuum packaging.
Example 5
The embodiment provides a novel compound pork crisp, which calculates each auxiliary material by taking the total amount of protein silk as a reference, and comprises the following steps: 6% of crystalline fructose, 2.7% of arabinose, 1.8% of trehalose, 3% of Plantago ovata husk powder, 2% of ginger powder, 1.6% of thirteen spice powder, 1.0% of salty peptide (containing 60% of salt), 1.5% of chicken essence (or 2% of concentrated chicken juice), 0.3% of lard, 0.24% of pepper powder, 0.26% of cumin powder and 0.16% of white vinegar. The protein filaments are made of cooked pork thin meat filaments and soybean wiredrawing protein filaments.
The processing technology of the novel composite pork crisp comprises the following steps:
step S1, raw material pork treatment: the raw meat treatment is divided into two major pieces: cleaning and cutting; and (5) performing ultrasonic vacuum cooking.
a. Removing impurities, cleaning and cutting: fresh pork leg with little tendon and hip muscle is taken, fat, fascia and the like are removed, the pork leg is cut into small blocks of about 35g, the small blocks are cleaned, the small blocks are drained to be water-free, the small blocks are placed in an ultrasonic vacuum pot, green Chinese onion with the weight of about 2 percent and ginger with the weight of 2 percent are added into the pot, cooking wine with the weight of about 6 percent is added into the pot, and water is added into the pot, so that the water is about 4mm beyond the meat blocks.
b. Ultrasonic vacuum cooking: closing the vacuum pot cover, setting the vacuum degree to-0.043 MPa, boiling at 85 ℃, ultrasonic frequency of 28kHz, power of 900W, and ultrasonic vacuum boiling process as follows: boiling, namely, ultrasonic treatment in the middle, ultrasonic treatment in the later period, three times of ultrasonic treatment, and 10 minutes of ultrasonic treatment each time; after setting, the vacuum pump and the heating system are started, the meat fiber is boiled until being slightly pressed to be loose, and then the meat fiber is fished out for cooling, and the boiling time is about 135min. After cooling to about 16 ℃, the boiled meat is split by a meat splitting machine to obtain meat filaments with the diameter of 0.5-1.0cm and the diameter of about 0.1-0.6mm for standby;
step S2, rehydrating soybean wiredrawing protein:
adding dry soybean wiredrawing protein into deionized water, soaking until no hard core exists (about 20 min), cleaning with deionized water until no impurity exists, clarifying with water, centrifuging, and removing filaments with meat filament removing machine to obtain soybean wiredrawing protein filaments with length of about 0.5-1.2cm and diameter of about 0.2-0.8mm.
Step S3, mixing: and fully mixing the treated lean pork filaments and the soybean wiredrawing protein filaments according to the proportion that the soybean wiredrawing protein filaments account for 32% of the total amount of the protein filaments. The water content of the mixed composite protein yarn was about 50%.
Step S4, seasoning: adding the sugar auxiliary materials into the mixed composite protein silk according to the formula, kneading until sugar particles are dissolved into the protein silk, adding the liquid flavoring, uniformly mixing, adding the powdery flavoring, uniformly mixing, finally adding lard, and fully and uniformly mixing.
Step S5, molding: the seasoned protein silk is put into a mould, the shape of the seasoned protein silk can be balls or cakes, the mixture of the protein silk is molded by lightly pressing, the pressure is high enough to enable the mixture to be molded stably and loose, and the size of the balls or cakes is about 8.5 g/piece in a wet state.
S6, puffing and drying: adopting differential pressure puffing equipment, placing the shaped semi-finished product of the composite protein silk into a material tray, and then placing the semi-finished product into a material chamber of a differential pressure puffing machine for differential pressure puffing treatment, wherein the differential pressure puffing technology comprises the following steps: positive pressure, negative pressure and cooling three sections, and differential pressure puffing conditions: the first section: the temperature of the material tank is 90 ℃, the pressure is 0.15MPa, and the holding time is 2min; and a second section: the pressure is-0.086 MPa, the temperature is 88 ℃ and the duration is 115min; third section: cooling at 68 ℃ for 2.5min. Taking out and cooling to room temperature to obtain the finished product. The water content of the finished product is less than 5 percent.
And S7, packaging. Taking out the cooled meat flaky pastry from the mould carefully, filling the meat flaky pastry into a food-grade vacuum bag, adding a bagged drying agent (the mass ratio is that the drying agent is crisp=1:50) into the bag, and carrying out vacuum packaging.
The products prepared in examples 1-5 were tested for nutritional and safety metrics as shown in table 1 below:
TABLE 1
As can be seen from Table 1, the compound pork crisp produced according to the formula and the process of the invention has very high protein content and fat content of less than 15%, and belongs to high protein and low fat meat products. The TBA value and TVB-N value are extremely low, which indicates that the processing technology effectively controls the oxidation and the microorganism propagation in the processing process.
Comparative example 1
In this comparative example, compared with example 1, a product of a common normal pressure cooking and baking process was selected. A scanning electron microscope image of the prepared product is shown in fig. 3.
As can be seen from the comparison of fig. 2 and 3, the composite pork crisps (fig. 2) treated by the novel ultrasonic vacuum cooking and differential pressure puffing and drying are more loose and crisp. From the electron microscope images of both, it is clear that the protein silk gap of FIG. 2 is larger than that of FIG. 3, and the diameter of the protein silk/fiber is also increased due to the vacuum effect, and the texture becomes crisp.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. The novel processing technology of the composite pork crisp is characterized by comprising the following steps of:
step S1, pork treatment: removing impurities from pork, cleaning, cutting, and performing ultrasonic vacuum cooking, and then removing the pork to obtain pork thin meat thin threads;
step S2, rehydrating soybean wiredrawing protein: adding the dry soybean wiredrawing protein into deionized water, soaking until no hard core exists, washing with water, centrifuging, and removing filaments to obtain soybean wiredrawing protein filaments;
step S3, mixing the lean pork filaments and the soybean wiredrawing protein filaments to obtain protein filaments;
s4, mixing auxiliary materials and protein threads according to a formula;
s5, pressing and forming to obtain a semi-finished product;
s6, puffing and drying: performing differential pressure puffing treatment on the semi-finished product: positive pressure, negative pressure and cooling three sections, and differential pressure puffing conditions: the first section: the temperature of the material tank is 90-95 ℃, the pressure is 0.1-0.2 MPa, and the holding time is 1-3min; and a second section: the pressure is-0.096 to-0.08 MPa, the temperature is 85-90 ℃ and the duration is 100-120min; third section: cooling at 60-70deg.C for 1.5-3min, and cooling to room temperature to obtain the final product;
and S7, packaging.
2. The processing technology of the novel compound pork meringue according to claim 1, wherein the removing, cleaning and cutting in the step S1 comprises the following steps: taking lean meat with little tendons at buttock of pig leg, removing fat and fascia, cutting into small pieces, cleaning, draining until no water drops, then placing into an ultrasonic vacuum pot, adding herba Alii Fistulosi, rhizoma Zingiberis recens, cooking wine into the pot, and adding water to make the water overflow the meat pieces.
3. The processing technology of the novel compound pork meringue according to claim 1, wherein the ultrasonic vacuum cooking in the step S1 comprises the following steps: setting vacuum degree-0.043 MPa, boiling temperature 85 ℃, ultrasonic frequency 28kHz, power 900W, and ultrasonic vacuum boiling process: boiling, namely, ultrasonic treatment in the middle, ultrasonic treatment in the later period, three times of ultrasonic treatment, and 10 minutes of ultrasonic treatment each time; after the setting, starting a vacuum pump and a heating system, then fishing out and cooling, boiling for 130-150 min, and dismantling the filaments after cooling to 15-18 ℃.
4. The processing technology of novel compound pork crisp according to claim 1, wherein the wet semi-finished product specification obtained after compression molding in step S5 is 8-10 g/piece.
5. The processing technology of the novel compound pork meringue according to claim 1, wherein the packaging in the step S7 comprises the following steps: packaging the obtained finished product into a food-grade vacuum bag for vacuum packaging, adding a bagged drying agent into the packaging bag, and according to the mass ratio, drying the agent: finished product = 1:50.
6. the novel composite pork crisp is characterized by being prepared by the processing technology of claims 1-5, and is characterized in that each auxiliary material is calculated by taking the total amount of protein silk as a reference, and comprises the following components in percentage by mass: 6-8% of crystalline fructose, 2.5-3.0% of arabinose, 1.6-2% of trehalose, 2.4-3% of Plantago ovata husk powder, 1.5-2% of ginger powder, 1.5-2% of thirteen spice powder, 1-1.5% of salty peptide, 1.5-3% of fresh-keeping agent, 0.3-0.4% of lard, 0.24-0.26% of pepper powder, 0.2-0.4% of cumin powder and 0.1-0.2% of white vinegar, wherein the protein filaments are obtained by mixing fine pork filaments and fine soybean wiredrawing protein filaments.
7. The novel compound pork meringue of claim 6 wherein the salty peptide comprises 60% salt.
8. The novel compound pork crisp of claim 6 wherein the freshness-improving agent is one of chicken essence and concentrated chicken juice.
9. The novel composite pork meringue of claim 6, wherein the soy protein filaments comprise 30-40% of the total protein filaments; the length of the lean pork filament is 0.5-1.0cm, and the diameter is 0.1-0.6mm; the length of the soybean wiredrawing protein filament is 0.5-1.2cm, and the diameter is 0.2-0.8mm.
10. The novel compound pork meringue of claim 6 wherein the novel compound pork meringue has a moisture content of < 5%.
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| CN202311572662.1A CN117356645A (en) | 2023-11-23 | 2023-11-23 | Novel composite pork crisp and processing technology thereof |
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| CN202311572662.1A CN117356645A (en) | 2023-11-23 | 2023-11-23 | Novel composite pork crisp and processing technology thereof |
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