Method for preparing bone soup pickled Chinese cabbage quick-boiled white meat by using lactic acid bacteria pickled Chinese cabbage

Abstract

The invention discloses a method for preparing bone soup pickled Chinese cabbage quick-boiled white meat by using lactic acid bacteria pickled Chinese cabbages, and relates to the technical field of foods. The preparation method comprises the following steps: adding table salt into cleaned Chinese cabbages, adding lactobacillus plantarum PJ-7 after the Chinese cabbages are discharged from water, and fermenting to obtain the lactic acid bacteria pickled Chinese cabbages; on the basis, the bone soup pickled Chinese cabbage quick-boiled white meat is prepared from the lactic acid bacteria pickled Chinese cabbages, the sensory evaluation of the obtained bone soup pickled Chinese cabbage quick-boiled white meat is high, and meanwhile, theoretical support and technical reference are provided for research and development of the lactic acid bacteria fermented pickled Chinese cabbages and traditional characteristic foods of the lactic acid bacteria fermented pickled Chinese cabbages.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a method for making bone soup sauerkraut and boiled pork by utilizing lactic acid bacteria sauerkraut. Background Art

[0002] The production of traditional Northeastern sauerkraut is mainly based on natural fermentation. This method has a long fermentation cycle, a relatively open and rough fermentation environment, and difficult to control fermentation conditions. The product quality stability is poor, and there are quality problems such as easy discoloration and corruption. Lactic acid bacteria are the dominant bacteria in the sauerkraut fermentation process, which have the functions of producing acid, improving flavor and extending shelf life. Using lactic acid bacteria to ferment sauerkraut can not only shorten the product fermentation cycle, but also ensure product quality, which is conducive to the standardization, scale and industrialization of sauerkraut products.

[0003] Pickled cabbage and pork belly is a typical Northeastern specialty dish, which is cooked by stewing. The finished product has bright color, refreshing taste and is suitable for all seasons. With people's pursuit of healthy diet and the rapid development of transportation, more and more consumers not only in the Northeast region have liked this healthy and delicious food, but the cooking standardization of this dish is lacking. Some preliminary studies that have been reported mainly focus on the separate research of pickled cabbage and pork belly, but most of them have not been combined with actual products.

[0004] Based on the above situation, the present invention provides a convenient and novel sauerkraut boiled pork. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing sauerkraut with bone soup and boiled pork by using lactic acid bacteria sauerkraut, so as to solve the problems existing in the above-mentioned prior art.

[0006] To achieve the above object, the present invention provides the following solutions:

[0007] One of the technical solutions of the present invention is to provide a lactic acid bacteria sauerkraut, which is obtained by fermenting cabbage with Lactobacillus plantarum PJ-7; the preservation number of the Lactobacillus plantarum PJ-7 is GDMCC No: 63005.

[0008] The second technical solution of the present invention is to provide a method for preparing the above-mentioned lactic acid bacteria sauerkraut, comprising the following steps:

[0009] Add salt to the washed cabbage, and after the cabbage is drained, add the plant lactobacillus PJ-7 to ferment and obtain the lactic acid bacteria sauerkraut;

[0010] Furthermore, the fermentation temperature is 25°C and the fermentation time is 15 days.

[0011] Furthermore, the plant lactobacillus PJ-7 is added in the form of a bacterial suspension. Furthermore, the concentration of the bacterial suspension is 10 7CFU / mL.

[0012] Furthermore, before adding salt, the method also includes the step of rinsing and cleaning the cabbage with hot water; the temperature of the hot water is 90°C.

[0013] The third technical solution of the present invention is to provide the application of the above-mentioned lactic acid bacteria sauerkraut in the preparation of bone soup sauerkraut and pork.

[0014] The fourth technical solution of the present invention is to provide a bone soup pickled cabbage and boiled pork pre-cooked dish, the raw materials comprising the following components in proportion by weight:

[0015] 800 parts of the above-mentioned lactic acid bacteria sauerkraut, 1500-2000 parts of bone broth, 5-25 parts of yeast extract, 2-10 parts of monosodium glutamate, 4-12 parts of light soy sauce, 10-18 parts of salt and 100-180 parts of white meat;

[0016] Wherein, the concentration of the bone broth is 3-5 brix%.

[0017] Furthermore, the white meat is boiled pork belly; the white meat is boiled pork belly.

[0018] Furthermore, the raw materials include the following components in proportion by weight:

[0019] The above-mentioned lactic acid bacteria sauerkraut 800 parts, bone broth 1786.37 parts, yeast extract 17.262 parts, monosodium glutamate 6.885 parts, light soy sauce 5.165 parts, salt 16 parts and white meat 140 parts.

[0020] The fifth technical solution of the present invention is to provide a method for preparing pork with pickled cabbage in bone soup, wherein the raw materials of pork with pickled cabbage in bone soup include the following components in proportion by weight:

[0021] 800 parts of the above-mentioned lactic acid bacteria sauerkraut, 1500-2000 parts of bone broth, 5-25 parts of yeast extract, 2-10 parts of monosodium glutamate, 4-12 parts of light soy sauce, 10-18 parts of salt and 100-180 parts of white meat;

[0022] The concentration of the bone broth is 3-5 brix%; and the white meat is boiled pork belly.

[0023] The preparation method comprises the following steps:

[0024] The bone broth, white meat and lactic acid bacteria sauerkraut are mixed, salt is added for stewing, and after boiling, light soy sauce, monosodium glutamate and the yeast extract are added to obtain the bone broth sauerkraut and white meat.

[0025] Technical solution six of the present invention: providing the bone soup with pickled cabbage and boiled pork prepared by the above-mentioned preparation method.

[0026] The present invention discloses the following technical effects:

[0027] The invention utilizes plant lactobacillus to ferment sauerkraut, and uses the lactic acid bacteria sauerkraut to prepare bone broth sauerkraut and pork. The obtained bone broth sauerkraut and pork has high sensory evaluation, and provides theoretical support and technical reference for the research and development of lactic acid bacteria fermented sauerkraut and the preparation of quick and convenient food thereof. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0029] Figure 1 The effect of salt addition on sensory scores;

[0030] Figure 2 The effect of white meat addition on sensory scores;

[0031] Figure 3 To investigate the effect of bone broth addition on sensory scores;

[0032] Figure 4 The effect of the amount of soy sauce added on the sensory score;

[0033] Figure 5 The effect of MSG addition on sensory scores;

[0034] Figure 6 To investigate the effect of yeast extract addition on sensory scores.

[0035] Figure 7 The response surface diagram of the interaction between two factors on the sensory score of pork with sauerkraut in bone broth was obtained by using Design-ExpertV8.0 analysis software; among them, a is the response surface diagram of the interaction between the amount of bone broth added and the amount of yeast extract added on the sensory score of pork with sauerkraut in bone broth; b is the response surface diagram of the interaction between the amount of bone broth added and the amount of monosodium glutamate added on the sensory score of pork with sauerkraut in bone broth; c is the response surface diagram of the interaction between the amount of bone broth added and the amount of light soy sauce added on the sensory score of pork with sauerkraut in bone broth; d is the response surface diagram of the interaction between the amount of yeast extract added and the amount of monosodium glutamate added on the sensory score of pork with sauerkraut in bone broth; e is the response surface diagram of the interaction between the amount of yeast extract added and the amount of light soy sauce added on the sensory score of pork with sauerkraut in bone broth; f is the response surface diagram of the interaction between the amount of monosodium glutamate added and the amount of light soy sauce added on the sensory score of pork with sauerkraut in bone broth. DETAILED DESCRIPTION

[0036] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0037] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0038] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0039] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0040] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0041] The Lactobacillus plantarum PJ-7 used in the embodiment of the present invention was deposited in the Guangdong Provincial Microbiological Culture Collection Center (GDMCC) on November 28, 2022, with a deposit number of GDMCC No: 63005.

[0042] In the following examples of the present invention, the yeast extract used is a finished product purchased from Angel Yeast Company.

[0043] Example 1

[0044] 1. Preparation of Starter Culture

[0045] After activation, Lactobacillus plantarum PJ-7 was cultured in MRS broth at 37°C for 24 h, centrifuged (5000 r / min, 10 min, 4°C), and the supernatant was discarded. The precipitate was washed three times with sterile saline and the bacterial suspension concentration was adjusted to 10 7 CFU / mL.

[0046] 2. Preparation of lactic acid bacteria sauerkraut

[0047] Remove the outer rotten leaves of fresh Chinese cabbage, wash it and rinse it with 90℃ water twice, cut it into shreds, add 2% salt and stir evenly, and put it into cans after the cabbage is drained. Add the lactic acid bacteria suspension prepared above, inoculate it at 2.25% of the mass of the cabbage, and ferment it at 25℃ for 15 days to obtain lactic acid bacteria sauerkraut.

[0048] The pH of sauerkraut was measured using a pH meter. The total acid in sauerkraut was monitored according to GB12456-2021 "National Food Safety Standard Determination of Total Acid in Foods", and the results were calculated as lactic acid. The nitrite content in the sample was monitored according to GB5009.33-2016 "National Food Safety Standard Determination of Nitrite and Nitrate in Foods".

[0049] The sauerkraut sample was pulped and squeezed, then centrifuged at 9000r / min for 15min, and the supernatant was filtered through a 0.22μm water filter membrane and then fed to the machine for determination of organic acids. Detection conditions: chromatographic column: Agilent C18 column (4.6mm×250mm, 5μm); mobile phase: diammonium hydrogen phosphate solution-water = 95:5 (V / V) as the mobile phase gradient elution; flow rate: 0.6mL / min; injection volume 10μL; UV detection wavelength: 220nm; column temperature: 30℃.

[0050] The results showed that after 15 days of fermentation, the pH value of lactic acid bacteria sauerkraut was 3.43, the total acid was 1.47g / kg, the nitrite was 0.57mg / kg, and the lactic acid content was relatively high among the organic acids, which was 1.127mg / mL, followed by citric acid 0.444mg / mL, succinic acid 0.164mg / mL, malic acid 0.136mg / mL, and acetic acid 0.044mg / mL.

[0051] 3. Pretreatment of raw materials for bone soup, pickled cabbage and white meat

[0052] a. Remove impurities from commercially available pig bones, wash them twice with clean water, soak them for 30 minutes to remove blood, and blanch them once with 100°C boiling water. Add 2100g of drinking water and 1000g of cleaned pig bones to a pressure cooker and cook for 90 minutes. The resulting bone broth has a concentration of 3 brix%.

[0053] b. Wash the lactic acid bacteria sauerkraut twice with water to remove excess water, add 30g of cooking oil in a wok and stir-fry for 3min;

[0054] c. Wash the commercially available pork belly with skin and remove the hair on the surface. Add clean water to a pot, put the pork belly in, heat until the water boils, and cook for 15 minutes to obtain white meat.

[0055] 4. Determination of auxiliary materials for bone soup with pickled cabbage and white meat

[0056] Based on 800g of lactic acid bacteria sauerkraut, under the conditions of adding 16g of salt, 15g of yeast extract, 6g of monosodium glutamate, 8g of light soy sauce, 1700g of bone broth and 140g of white meat, the effects of each key factor on the sensory evaluation indexes of bone broth sauerkraut and white meat were explored by single factor experiment, with the amount of salt added (12, 14, 16, 18, 20g), the amount of yeast extract added (5, 10, 15, 20, 25g), the amount of monosodium glutamate added (2, 4, 6, 8, 10g), the amount of light soy sauce added (4, 6, 8, 10, 12g), the amount of bone broth added (1500, 1600, 1700, 1800, 1900g) and the amount of white meat added (100, 120, 140, 160, 180g) as influencing factors.

[0057] 5. Preparation of Bone Soup with Pickled Cabbage and Pork

[0058] The prepared bone soup, white meat and 800g sauerkraut were put into a pressure cooker, salt was added, and the mixture was stewed for 45 minutes. After the mixture was boiled, soy sauce, monosodium glutamate and yeast extract were added to obtain bone soup sauerkraut and white meat. The bone soup sauerkraut and white meat (mass ratio of sauerkraut: white meat = 4:1) were put into an aluminum foil bag with a solid content of 40%, and vacuum-sealed under a vacuum condition of 99% as samples for subsequent sensory evaluation.

[0059] 6. Sensory evaluation

[0060] A sensory evaluation team was formed of 10 professional sensory assessors. The assessors were required to rinse their mouths after evaluating each sample. During the evaluation, the color, aroma, taste, and texture of the different bone soup pickled cabbage and white meat samples were sensory evaluated. Each indicator was divided into four levels: excellent, good, medium, and poor. The sensory evaluation standards are shown in Table 1.

[0061] Table 1 Sensory evaluation standard for bone soup with pickled cabbage and boiled pork

[0062]

[0063] The color (G1), aroma (G2), taste (G3), and texture (G4) of pork with pickled cabbage in bone soup are used as sensory evaluation indicators, and the factor set of fuzzy sensory analysis is G = {G1, G2, G3, G4}. The weight Q = {0.15, 0.3, 0.4, 0.15} is determined, that is, color accounts for 0.15, aroma accounts for 0.3, taste accounts for 0.4, and texture accounts for 0.15; at the same time, the evaluation score levels of pork with pickled cabbage in bone soup are determined as excellent (D1), good (D2), medium (D3), and poor (D4), that is, the comment set D = {D1, D2, D3, D4} = {excellent, good, medium, poor}. According to the sensory evaluation index level and the distribution of comment sets, with 100 points as the standard, excellent was set as 90 points, good as 80 points, fair as 70 points, and poor as 60 points. The sensory score result of bone soup with sauerkraut and pork was set as Y, and the fuzzy matrix was set as T. According to the principle of fuzzy mathematical transformation, Y=Q·T, the sensory evaluation result was obtained.

[0064] Effect of salt addition on sensory scores Figure 1 ; The effect of white meat addition on sensory scores Figure 2 ; Effect of bone broth addition on sensory scores Figure 3 ; The effect of soy sauce addition on sensory scores Figure 4 ; Effect of MSG addition on sensory scores Figure 5 ; The effect of yeast extract addition on sensory scores is shown in Figure 6 .

[0065] From the results of the single factor experiment, it can be seen that when the added amount of salt is 16g, the added amount of white meat is 140g, the added amount of bone broth is 1800g, the added amount of light soy sauce is 6g, the added amount of MSG is 6g, and the added amount of yeast extract is 15g, the sensory score of bone broth and sauerkraut boiled white meat is the highest.

[0066] 7. Principal Component Analysis

[0067] SPSS22 software was used to perform principal component analysis on the results of univariate sensory evaluation, and the main single factors and experimental levels affecting the sensory scores of bone soup with sauerkraut and boiled pork were determined through analysis.

[0068] The results of principal component analysis are shown in Table 2.

[0069] Table 2 Principal component analysis results

[0070]

[0071] From the principal component analysis results in Table 2, it can be seen that yeast extract, monosodium glutamate, light soy sauce and bone broth have higher scores, so these four indicators are selected for further optimization.

[0072] 8. Response Surface Experiment

[0073] Based on the results of principal component analysis, the four factors that have the greatest impact on the product were selected as experimental factors for optimization conditions. The Box-Behnken design in the response surface was used to analyze and optimize the interaction between the influencing levels and variables, and the optimal conditions for the recipe of bone broth with sauerkraut and boiled pork were further explored. The experimental factors and levels are shown in Table 3.

[0074] Table 3 Factors and levels of response surface experiment

[0075]

[0076] Figure 7 The response surface diagram of the interaction between two factors on the sensory score of pork with sauerkraut in bone broth was obtained by using Design-ExpertV8.0 analysis software; among them, a is the response surface diagram of the interaction between the amount of bone broth added and the amount of yeast extract added on the sensory score of pork with sauerkraut in bone broth; b is the response surface diagram of the interaction between the amount of bone broth added and the amount of monosodium glutamate added on the sensory score of pork with sauerkraut in bone broth; c is the response surface diagram of the interaction between the amount of bone broth added and the amount of light soy sauce added on the sensory score of pork with sauerkraut in bone broth; d is the response surface diagram of the interaction between the amount of yeast extract added and the amount of monosodium glutamate added on the sensory score of pork with sauerkraut in bone broth; e is the response surface diagram of the interaction between the amount of yeast extract added and the amount of light soy sauce added on the sensory score of pork with sauerkraut in bone broth; f is the response surface diagram of the interaction between the amount of monosodium glutamate added and the amount of light soy sauce added on the sensory score of pork with sauerkraut in bone broth.

[0077] The optimal recipe for bone broth, sauerkraut and pork was predicted by response surface software: 1786.37 g of bone broth, 17.262 g of yeast extract, 6.885 g of MSG and 5.165 g of light soy sauce.

[0078] 8. Best process verification

[0079] In summary, the optimal process is to add 1786.37g of bone broth, 17.262g of yeast extract, 6.885g of monosodium glutamate, and 5.165g of soy sauce. The predicted sensory score is 88.121 points. The sensory score of the bone broth with pickled cabbage and pork made with this recipe is 88.25, which is close to the predicted value, indicating that the model is reasonable and reliable.

[0080] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A lactic acid bacteria sauerkraut, characterized in that: The lactobacillus plantarum PJ-7 is used to ferment Chinese cabbage; the preservation number of the lactobacillus plantarum PJ-7 is GDMCC No: 63005.

2. The method for preparing lactic acid bacteria sauerkraut according to claim 1, characterized in that: The following steps are involved: Salt is added to the washed cabbage, and after the cabbage is drained, the plant lactobacillus PJ-7 is added to ferment to obtain the lactic acid bacteria sauerkraut.

3. The preparation method according to claim 2, characterized in that: The fermentation temperature is 25°C and the fermentation time is 15 days.

4. The preparation method according to claim 2, characterized in that: The plant lactobacillus PJ-7 is added in the form of bacterial suspension.

5. The preparation method according to claim 2, characterized in that: Before adding salt, the method also includes the step of washing and cleaning the cabbage with hot water; the temperature of the hot water is 90°C.

6. Use of the lactic acid bacteria sauerkraut as claimed in claim 1 in preparing sauerkraut and pork in bone soup.

7. A bone soup, pickled cabbage and boiled pork pre-cooked dish, characterized in that: The raw materials include the following components in proportion by weight: 800 parts of the lactic acid bacteria sauerkraut according to claim 1, 1500-2000 parts of bone broth, 5-25 parts of yeast extract, 2-10 parts of monosodium glutamate, 4-12 parts of light soy sauce, 10-18 parts of salt and 100-180 parts of white meat; The concentration of the bone broth is 3-5 brix%; and the white meat is boiled pork belly.

8. The bone broth, pickled cabbage and boiled pork pre-cooked dish according to claim 7, characterized in that: The raw materials include the following components in proportion by weight: 800 parts of lactic acid bacteria sauerkraut as claimed in claim 1, 1786.37 parts of bone broth, 17.262 parts of yeast extract, 6.885 parts of monosodium glutamate, 5.165 parts of light soy sauce, 16 parts of salt and 140 parts of white meat.

9. A method for preparing bone soup with pickled cabbage and pork, characterized in that: The raw materials of the bone soup with pickled cabbage and boiled pork include the following components in proportions by weight: 800 parts of the lactic acid bacteria sauerkraut according to claim 1, 1500-2000 parts of bone broth, 5-25 parts of yeast extract, 2-10 parts of monosodium glutamate, 4-12 parts of light soy sauce, 10-18 parts of salt and 100-180 parts of white meat; Wherein, the concentration of the bone broth is 3-5 brix%; the white meat is boiled pork belly; The preparation method comprises the following steps: The bone broth, white meat and lactic acid bacteria sauerkraut are mixed, salt is added for stewing, and after boiling, light soy sauce, monosodium glutamate and the yeast extract are added to obtain the bone broth sauerkraut and white meat.

10. The bone soup with pickled cabbage and pork prepared by the preparation method according to claim 9.

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