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Composite treatment method for improving tenderness of conditioned and cooked pork in storage period

A composite treatment and storage period technology, which is applied in the field of composite treatment to improve the tenderness of cooked and conditioned pork during storage, can solve the problems of excessive heating of meat pieces, uneven heating by microwave heating, and inedibility, so as to improve the degree of tenderness and control Bad phenomenon, the effect of controlling the hardening of meat

Active Publication Date: 2014-09-24
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the present invention, it mainly uses compound tenderizer and microwave tenderization treatment to achieve the tenderization effect, but microwave heating has the phenomenon of uneven heating, and is not suitable for quantitative production, and it is easy to cause some meat pieces. Areas are overheated and inedible, resulting in wasted meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Composite treatment for improving the tenderness of cooked and conditioned pork during storage using thawed pork belly as raw material

[0030] 1) Raw material knocking or rolling treatment: Take the thawed pork square meat (size 45 cm×30 cm), put the frozen meat at room temperature to thaw, wash the pork blood, and evenly beat or roll the pork for 10 minutes, wash again to remove the pork Blood stains on the surface.

[0031] 2) Enzyme tenderization: prepare a papain solution with a concentration of 0.04 g / 100mL, which contains 5% sodium carbonate. The amount of papain solution added was 8 mL / 100g, the tenderization time was 180 min, and the tenderization temperature was 30°C.

[0032] 3) Compound phosphate treatment: Prepare a compound phosphate solution with a concentration of 1 g / 50mL, in which the ratio of each phosphate is, sodium polyphosphate: sodium pyrophosphate: sodium hexametaphosphate mass ratio 1:2:1. The dosage is to add 20 mL of complex phosp...

Embodiment 2

[0040] Example 2 Composite treatment for improving the tenderness of cooked and conditioned pork during storage using chilled fresh pig square meat as raw material

[0041] 1) Raw material knocking or rolling treatment: Take frozen or fresh pig square meat (size 45 cm×30 cm), freeze the frozen meat at room temperature to thaw, clean the pork blood, and evenly knock or roll the pork for 7 minutes, wash again Remove blood stains from the surface of the pork.

[0042] 2) Enzyme tenderization: prepare a papain solution with a concentration of 0.05 g / 100mL, and the solution contains 5% sodium carbonate. The amount of papain solution added was 10 mL / 100g pork, the tenderization time was 150 min, and the tenderization temperature was 40°C.

[0043] 3) Compound phosphate treatment: Prepare a compound phosphate solution with a concentration of 1 g / 60mL, in which the ratio of each phosphate is, sodium polyphosphate: sodium pyrophosphate: sodium hexametaphosphate mass ratio 2: 2: 1. Th...

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Abstract

The invention discloses a composite treatment method for improving tenderness of conditioned and cooked pork in a storage period, belonging to the field of food processing. The method comprises the following steps: by taking square rib of the pig as the raw material, carrying out evenly knocking or rolling, enzyme tenderization, composite parkerizing, half curing treatment, composite phosphate marinating treatment and the like by a composite treatment method, so as to keep the quality and structure characteristics of good tenderness of the conditioned and cooked pork during the storage period, and meanwhile, the smell and the taste of the cooked pork are not affected. By adopting the composite treatment method disclosed by the invention, not only can the fresh and tender degree of the cooked pork be improved, but also the shear force value for representing the tenderness is reduced to 2000-1200g from about 2500g in the past, the tender and juicy characteristics are achieved, good tenderness also can be kept after the pork is frozen, thawed and cooked, the tenderness is improved by 30-50% in comparison with the tenderness of the pork which is not subjected to composite treatment, and the poor phenomenon that the conditioned and cooked pork in the storage period becomes hard can be effectively controlled.

Description

technical field [0001] The invention relates to a compound treatment method for improving the tenderness of cooked and conditioned pork during storage, belonging to the field of food processing. Background technique [0002] Pork products are the most consumed poultry products. According to the statistics of the National Bureau of Statistics, in 2013, the volume of pork products reached 53.427 million tons, far exceeding beef products (6.623 million tons) and mutton products (4.010 million tons). However, at present, pork products usually have hard meat after being processed by food technology, especially pork conditioning products. Whether it is tender or not is directly related to consumers' taste and impression of the product. [0003] The tenderness of meat is related to many factors, mainly including: (1) pre-mortem factors, such as pork variety, age, sex, muscle parts, etc.; (2) post-mortem factors, such as protein enzymes related to muscle hydrolysis, Post-mortem ri...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
CPCA23L13/10A23L13/428A23L13/48A23L13/70
Inventor 张慜唐文林汤亦悠徐丰民王拥军
Owner JIANGNAN UNIV
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