Processing method for maintaining flavor of cooked meat product of Sichuan cuisine

Abstract

The invention belongs to the deli processing technology, relates to a processing method for maintaining flavor of a cooked meat product of Sichuan cuisine, in particular to the processing method and the product for maintaining the Sichuan cuisine flavor when the product is preserved at a temperature of 25 DEG C. The processing method includes cooking a dish; preparing a preservative by a rhodiolarosea alcohol extract and medium-chain fatty acids; coating the dish with the preservative; coating the dish with a film forming agent; and subjecting the dish to low temperature pasteurization aftercoating to obtain the product. The processing method for maintaining the flavor of the cooked meat product of the Sichuan cuisine has the advantages that the rhodiola rosea alcohol extract is used for preservation of the edible Sichuan cuisine, and particularly the rhodiola rosea alcohol extract is discovered to be a substance capable of maintaining the spicy flavor of the Sichuan cuisine; the Sichuan cuisine product with the coating prepared through the processing method can be preserved for 120 days at the temperature of 25 DEG C; the flavor can be maintained well and the color of the dish rarely changes; and the problems of flavor loss due to high temperature sterilization and color change caused by refrigeration preservation are solved.

Description

technical field [0001] The invention belongs to the cooked food processing technology, in particular to a processing method and a product which can maintain the flavor of Sichuan cuisine even when stored at 25°C. Background technique [0002] The flavor of Sichuan cooked meat products is characterized by spicy and spicy aroma. After the Sichuan cooked cooked meat products are packaged in film plastic bags, the spicy and spicy aroma of Sichuan cuisine will be greatly weakened within the allowed storage period. Promptly will pack Sichuan cuisine deli meat product with film plastic bag, will keep Sichuan cuisine spicy fragrance again in the holding period is the problem that does not solve now. [0003] Disadvantages of high-temperature sterilization: Now packaging Sichuan cuisine deli meat products in film plastic bags, the loss of Sichuan spicy flavor is the loss of volatile Sichuan spicy flavor substances. The main reason is that the Sichuan cuisine spicy flavor substances a...

AI Technical Summary

Problems solved by technology

[0003] Disadvantages of high-temperature sterilization: Now packaging Sichuan cuisine deli meat products in film plastic bags, the loss of Sichuan cuisine spicy flavor is due to the loss of volatile Sichuan cuisine spicy flavor substances. The main reason is that the Sichuan cuisine spicy flavor substances are destroyed by high temperature sterilization

[0004] Defects of refrigerated storage: At present, refrigerated storage technology is mostly used for meat dishes at home and abroad, but refrigerated preserved cooked meat dishes tend to ooze juice, and the meat becomes hard, especially the spicy flavor of Sichuan cuisine is lost, and the color of the food becomes dull freshness