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Method for improving quality of steamed pork product by low-intensity sterilization

A meat product, low-intensity technology, used in the pretreatment of meat products, low-intensity sterilization to improve the quality of meat products, and the field of sterilization technology, can solve the problems of poor taste, a large amount of fat precipitation, soft and rotten meat, etc., to achieve chewing. The effect of improving the property, reducing the sterilization strength, and increasing the a value

Inactive Publication Date: 2014-07-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0010] The purpose of the present invention is to solve the problems of soft and rotten meat, a large amount of fat precipitation, and poor taste caused by high sterilization intensity of buckwheat products. Nano-zinc oxide and nisin are used to pretreat the buckwheat, and then use low-intensity sterilization Sterilization method, so that the quality of buckle meat has been significantly improved

Method used

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  • Method for improving quality of steamed pork product by low-intensity sterilization

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Example 1 Braised Pork with Preserved Vegetables

[0028] (1) Treatment of side dishes: Cut the plum vegetables into small pieces of about 2 cm, soak them in water at 35°C for 45 minutes, then remove the surface moisture of the side dishes, and set aside;

[0029] (2) Pork pretreatment: Take pork belly with skin, wash it with tap water, and cut it into 10cm×10cm pieces. Precook the meat pieces in boiling water for 10-15 minutes, the ratio of pork to water is about 1:2, take out and drain the surface water;

[0030] (3) Frying: Put the pre-cooked pork into a 200°C oil pan and fry for 50s. Take it out and place it in a ventilated place, cool to room temperature, and cut into slices with a thickness of 0.5cm-0.7cm. At the same time, remove burnt and irregular parts due to frying;

[0031] (4) Preparation of seasoning sauce for side dishes: 1g-5g of sugar, 12g of starch, 1000mL of water, boiling in water for 10min on high heat, and adding 0.01g / kg (sauce) of nano-zinc ox...

Embodiment 2

[0036] Example 2 Braised Pork with Pickled Vegetables

[0037] (1) Treatment of side dishes: Cut pickled cabbage into small pieces of about 2 cm, soak in 30°C water for 60 minutes, then remove the surface moisture of side dishes, and set aside;

[0038] (2) Pork pretreatment: Take pork belly with skin, wash it with tap water, and cut it into 10cm×10cm pieces. Precook the meat pieces in boiling water for 15 minutes, the ratio of meat to water is about 1:2, take out and drain the surface water;

[0039] (3) Frying: put the pre-cooked pork into a 200°C oil pan, and fry for 60 seconds. Take it out and place it in a ventilated place, cool to room temperature, and cut into thin slices with a thickness of 0.3cm. At the same time, remove burnt and irregular parts due to frying;

[0040] (4) Preparation of seasoning sauce for side dishes: 5g of sugar, 16g of starch, 1000mL of water, boiling in water for 12min on high heat, cooling to room temperature, adding 0.05g / kg (sauce) of nano...

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Abstract

The invention provides a method for improving the quality of a steamed pork product by low-intensity sterilization and belongs to the technical field of meat product processing. The method comprises the following steps: treating side dishes, pre-treating, frying by oil, preparing side dish sauce, preparing steamed pork sauce, immersing, bagging and sealing, and carrying out back-pressure sterilization to obtain steamed pork. According to the method provided by the invention, the steamed pork is pre-treated by pointedly adopting nano zinc oxide and nisin to solve the problems that the meat is tender, a lot of fat is separated out and the mouth feel becomes poor, caused by high sterilization intensity of the steamed pork product; a low-intensity sterilization method is used for sterilizing so that the quality of the steamed pork is improved; the prepared steamed pork product meets commercial sterile requirements of canned foods; the guarantee period can reach 12 months; the method is simple in process and low in equipment requirements; large-scale production and technology improvement of enterprises can be carried out conveniently.

Description

technical field [0001] The invention relates to a method for low-intensity sterilization to improve the quality of braised meat products, in particular to a pretreatment and sterilization process of braised meat products, and belongs to the technical field of meat product processing. Background technique [0002] The food culture in our country has a long history, and many dishes are loved by people. Among them, braised pork is a delicacy with Chinese traditional characteristics. It has the characteristics of fat but not greasy, comfortable entrance, elegant taste, strong vegetable and meat aromas, and complement each other. . Traditional braised pork dishes are cooked and eaten now, but with the accelerated pace of people's lives, this method can no longer meet people's needs, so there has been a seasoned braised pork dish, and people only need to simply handle it to taste delicious food. However, considering the requirements of safety, sanitation and storage period, the p...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/14
Inventor 郇延军史春娟
Owner JIANGNAN UNIV