Pork instant-boiling processing suitability evaluation method

Abstract

The invention belongs to the field of food processing, and provides a pork instant-boiling processing suitability evaluation method. The pork instant-boiling processing suitability evaluation method includes the steps that a pork sample is selected, the protein-to-fat content ratio, the brightness value, the pH value and the total protein solubility of the pork sample are respectively measured, then all the measured values are processed with the range transformation method, the numerical values processed with the range transformation method are substituted into the quality evaluation formula that the total score is the sum of the product of 0.001 and the protein-to-fat content ratio, the product of 0.440 and the brightness value, the product of 0.910 and the pH value and the difference between the product of 0.184 and the total protein solubility and 0.175, and the quality evaluation result can be obtained. The evaluation method has the advantages that the operating method is simple, the result is visible, standardization can be easily achieved, and repeatability is high. The pork instant-boiling processing suitability evaluation method has wide applications to establishment of the instant-boiling-meat quality grading standards and the instant-boiling-meat quality stability standards.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for evaluating the processing suitability of pork rinse food. Background technique [0002] Pork is delicious, nutritious, and has the effects of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, etc. It is one of the most popular meat products among consumers. In 2014, the national pork output was 56.71 million tons, accounting for 65% of the total meat output and four times more than the combined output of beef and mutton. Pigs are one of the most efficient animals at converting carbohydrates into protein and fat. In the Jiaxing Prefecture of Zhejiang Province in the Ming Dynasty, there was a record that "meat pigs are raised in two troughs a year, and one meat pig can be raised for 6 months to obtain 90 catties of white meat." The skin is thick and wide, and some weigh more than two hundred catties." In terms of the total amount o...

AI Technical Summary

Problems solved by technology

[0004] The reason for the above problems is that the meat detection methods in our country are not perfect, the detection methods are backward, the relationship between the raw material properties of pork and the eating quality of shabu-shabu slices is still unclear, and there is a lack of methods for evaluating the suitability of pork shabu-shabu processing and the establishment of an evaluation system. Related research

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