Microwave direct heating-wave absorbing heat transfer processing method for increasing temperature and improving pork fragrance

Abstract

The invention discloses a microwave direct heating-microwave absorbing heat transfer processing method for increasing temperature and improving pork fragrance, and belongs to the technical field of food processing. The method disclosed by the invention comprises the following steps: placing raw materials of pork or pork dishes subjected to pickling pretreatment in an accessory of microwave equipment, processing by adopting a microwave direct heating-wave absorbing heat transfer mode, increasing the heating temperature of a central point of the pork to 120-140 DEG C which is difficult to reach by conventional microwave processing, and then continuously heating for 30-120 seconds, so that the pork or pork dishes subjected to pickling pretreatment are obtained. The fat oxidation and Maillard reaction degree and the content of flavor compounds formed by the thermal reaction are remarkably improved. According to the method disclosed by the invention, the pork and the pork dish can be conveniently processed in the microwave field, the heating temperature can be increased by regulating and controlling the heating mode, the processes of lipid oxidation, Maillard reaction and other thermal reactions in the microwave processing process of the pork are promoted, and the aroma quality of the pork and the pork dish is remarkably improved.

Description

technical field [0001] The invention relates to a microwave direct heat-absorbing wave heat transfer processing method for improving the aroma of pork by increasing the temperature, and belongs to the technical field of food processing. Background technique [0002] In recent years, the introduction of pre-made dishes simplifies the complex steps of home cooking, effectively reduces the burden of cooking, and improves the quality of life. With the accelerated pace of life and changes in catering trends, "pre-made dishes" are becoming more and more popular among consumers and catering practitioners. There are many varieties of traditional Chinese dishes. Among them, the traditional stir-fried dishes based on pork are deeply loved by consumers because of their unique flavor and high nutritional value. However, due to the complex cooking process of traditional dishes and their strong dependence on seasoning technology, their convenient processing, standardization, and industri...

AI Technical Summary

Problems solved by technology

However, in the process of conventional microwave processing of meat, since the microwave heating characteristics are affected by the dielectric properties of the heated material, the maximum heating temperature of meat with high moisture content in the microwave field (only about 100 ° C) is limited.

Therefore, microwave heating is not conducive to the occurrence and progress of thermal reactions such as lipid oxidation and Maillard reaction

In addition, microwaves are internal heating, and the central heating temperature is often higher than the surface temperature, and it is difficult to form a hard shell on the surface of the material. Therefore, conventional microwave heating of pork is not conducive to the formation and accumulation of key aroma compounds in meat, and it is difficult to obtain ideal aroma quality.

Compared with traditional heat conduction heating, although microwave heating has the characteristics of fast and efficient, there are defects such as severe texture shrinkage, lack of characteristic aroma, and low overall aroma fusion and richness when microwave cooking is used in actual dishes, especially meat products. , so that it is mainly used as a reheating tool for food, which limits its application in actual cooking systems

[0005] Although some scholars have conducted research on texture problems such as shrinkage and hardening of meat texture caused by microwave processing and achieved some results, the improvement of texture can only affect consumers' acceptance of food taste

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