Method for delaying hardening of meat loaves in storage period of meat zongzi

Abstract

The invention discloses a method for delaying hardening of meat loaves in a storage period of meat zongzi, and belongs to the technical field of food processing. The xanthan gum and the gelatin are compounded, and the pork is subjected to ultrasonic injection and natural fresh-keeping solution soaking to obtain the pork blocks suitable for preparing the vacuum-packaged meat zongzi, so that the prepared meat zongzi still has better texture, flavor, water content and the like under the long-term storage of vacuum packaging. According to the invention, the bottleneck of the traditional technology is broken through, the problem of meat block hardening in the storage period of the meat zongzi is comprehensively solved from structure optimization of raw material pretreatment, scientific application of a natural preservative and precise processing flow management and control, and the urgent demand of the market on the meat zongzi with high quality and long shelf life is practically met.

Description

Technical Field

[0001] The invention relates to a method for delaying the hardening of meat blocks during the storage period of rice dumplings, belonging to the technical field of food processing. Background Art

[0002] As a traditional food loved by the public, meat dumplings have a wide range of consumer groups in the market. However, the existing meat dumpling production process has many defects. During the storage of meat dumplings, due to environmental factors and its own ingredient characteristics, the meat pieces are very likely to harden.

[0003] The traditional process is simple in the early stage of meat processing, and lacks effective measures to retain water and tenderize the meat, resulting in severe water loss during subsequent processing and long-term storage, and contraction of muscle fibers, which leads to a worse taste and difficulty in chewing. At the same time, the lack of targeted antioxidant and antibacterial measures has accelerated the deterioration of meat quality and further aggravated the degree of hardening, which has severely shortened the shelf life of rice dumplings, restricted their commercial promotion and market competitiveness, and made it difficult to meet consumer demand for high-quality, long-shelf-life rice dumplings.

[0004] In today's food consumption market, rice dumplings, as a traditional delicacy with a long history and a wide audience, have always occupied a certain market share. However, the key problem that has long plagued the development of the rice dumpling industry - the hardening of meat during storage, has seriously restricted its quality improvement and market expansion. The traditional rice dumpling production process seems to be unable to cope with the problem of hardening of meat. Because the high water activity of the meat itself is extremely easy to cause water to flow into the glutinous rice component with relatively low activity, this situation will cause the water content of the meat to decrease rapidly, and the muscle fibers will shrink and aggregate in this case, causing the meat to harden rapidly and the taste to deteriorate. The current conventional processing methods for meat products, such as enzymatic treatment, phosphate treatment, low-temperature slow cooking and physical field intervention, can achieve the effect of improving water retention and tenderness in a short period of time after treatment, but enzymatic treatment will cause the water retention capacity of meat products to decrease, which will accelerate water loss; phosphate treatment is difficult to apply to traditional foods in today's environment of advocating green food; low-temperature slow cooking and physical field intervention improve meat quality by changing the denaturation of muscle protein, but in the long-term storage process, the above methods are difficult to improve the ability of meat protein to bind water, so as to inhibit water migration and improve quality.

[0005] Therefore, developing a method that can maintain the water holding rate, good texture and flavor of the meat in the zongzi for a long time under vacuum packaging has extremely high practical and economic value. Summary of the invention

[0006] To solve the above problems, the present invention obtains pork chunks suitable for preparing vacuum-packed rice dumplings by compounding xanthan gum and gelatin, injecting pork with ultrasound, and soaking pork in a natural fresh-keeping solution, so that the prepared rice dumplings still have good texture, flavor, moisture content, etc. under vacuum packaging and long-term storage. The present invention breaks the bottleneck of traditional processes, from the structural optimization of raw material pretreatment, to the scientific use of natural preservatives, to precise processing flow control, comprehensively overcomes the problem of hardening of meat chunks during the storage period of rice dumplings, and effectively meets the market's urgent demand for high-quality, long-shelf-life rice dumplings.

[0007] A first object of the present invention is to provide a method for processing pork for vacuum packaging of rice dumplings, comprising the steps of:

[0008] (1) dissolving xanthan gum and gelatin in water, mixing well, and preparing a mixed gel solution; injecting the mixed gel solution into pork chunks, placing the injected pork chunks in a ziplock bag, and ultrasonically treating them to obtain ultrasonically treated pork chunks;

[0009] (2) Dissolving tea polyphenols and rosemary extract in water, mixing well, and preparing a natural preservative solution; soaking the ultrasonically treated meat pieces in the natural preservative solution, taking them out and draining them after soaking, and obtaining pork for vacuum-packing meat dumplings.

[0010] In one embodiment, in the mixed gum solution of step (1), the concentration of xanthan gum is 0.001-0.002 g / mL, and the concentration of gelatin is 0.001-0.002 g / mL.

[0011] In one embodiment, in step (1), the injection volume of the mixed glue solution is 0.05-0.08 mL / g pork;

[0012] Optionally, the injection volume of the mixed glue solution is 0.05 mL / g pork.

[0013] In one embodiment, in step (1), the ultrasound is performed at 300-400W, 35-40KHz, and 35-37°C for 5-10 min.

[0014] In one embodiment, in the natural preservative solution of step (2), the concentration of tea polyphenols is 0.004-0.006 g / mL, and the concentration of rosemary extract is 0.002-0.004 g / mL.

[0015] In one embodiment, the meat block after ultrasonic treatment in step (2) is soaked in a natural preservative solution for 25 to 40 minutes.

[0016] The second object of the present invention is to provide a method for simultaneously improving the water holding rate, flavor, texture characteristics and sensory quality of pork in vacuum-packed rice dumplings, comprising the steps of:

[0017] (1) dissolving xanthan gum and gelatin in water, mixing well, and preparing a mixed gel solution; injecting the mixed gel solution into pork chunks, placing the injected pork chunks in a ziplock bag, and ultrasonically treating them to obtain ultrasonically treated pork chunks;

[0018] (2) Dissolving tea polyphenols and rosemary extract in water, mixing well, and preparing a natural preservative solution; soaking the ultrasonically treated meat pieces in the natural preservative solution, taking them out and draining them after soaking, and obtaining pork for vacuum-packing meat dumplings.

[0019] In one embodiment, in the mixed gum solution of step (1), the concentration of xanthan gum is 0.001 to 0.002 g / mL, and the concentration of gelatin is 0.001 to 0.002 g / mL;

[0020] Optionally, in step (1), the injection volume of the mixed glue solution is 0.05-0.08 mL / g pork;

[0021] Optionally, in step (1), the ultrasound is 300-400W, 35-40KHz, and the temperature is 35-37°C for 5-10min;

[0022] Optionally, in the natural preservative solution of step (2), the concentration of tea polyphenols is 0.004-0.006 g / mL, and the concentration of rosemary extract is 0.002-0.004 g / mL;

[0023] Optionally, the meat pieces after ultrasonic treatment in step (2) are soaked in a natural preservative solution for 25 to 40 minutes.

[0024] The third object of the present invention is to provide a meat dumpling prepared by any of the above methods. The fourth object of the present invention is to provide the use of any of the above methods in preparing a meat dumpling.

[0025] Beneficial Effects of the Invention

[0026] The invention forms a protein-polysaccharide gel network structure in the meat block by compounding xanthan gum and gelatin, thereby greatly enhancing the water retention capacity, effectively improving the water retention of the meat block in the meat dumpling, delaying the protein denaturation process caused by water loss, optimizing the texture characteristics of the meat block in the meat dumpling, and making the meat block maintain a good taste during long-term storage, thereby solving the problems of poor taste and chewing difficulty caused by processing and storage of meat blocks in traditional processes.

[0027] Secondly, the present invention uses ultrasound-assisted hydrophilic colloid to process meat chunks, and combines physical methods to improve the muscle fiber structure of the meat chunks, promote the uniform distribution of the mixed colloid in the meat chunks, enhance the bonding strength between the colloid molecules and the meat proteins, and limit the fluidity of water in the meat chunks to a greater extent, so as to achieve the purpose of improving the texture of the meat chunks during storage and extending the shelf life.

[0028] The addition of natural preservatives can further improve the edible quality of meat. Tea polyphenols and rosemary extracts can effectively improve the flavor score of meat during thermal processing and delay the darkening of color caused by oxidation, greatly improving consumer acceptance of meat. In addition, its antioxidant capacity also slows down the deterioration and hardening of meat quality to a certain extent, prolongs the shelf life of meat dumplings, and better maintains the flavor of meat, meeting consumers' demand for high-quality meat dumplings. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The moisture distribution results of Examples 1 and 2 and Comparative Examples 1 to 13 are shown; wherein A to O represent Examples 1 and 2 and Comparative Examples 1 to 13, respectively. DETAILED DESCRIPTION

[0030] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0031] The raw materials used in the embodiment:

[0032] Xanthan gum (food grade) was purchased from Henan Wanbang Chemical Technology Co., Ltd.;

[0033] Gelatin (food grade) was purchased from Henan Wanbang Chemical Technology Co., Ltd.;

[0034] Tea polyphenols (food grade) were purchased from Henan Wanbang Industrial Co., Ltd.;

[0035] Rosemary extract (food grade) was purchased from Shengfa Biotechnology Co., Ltd.;

[0036] Pork hind leg lean meat was purchased from Yimeijia Food Store, Binhu District, Wuxi City, Jiangsu Province.

[0037] Test method:

[0038] 1. Cooking loss detection method

[0039] The mass of the processed meat is accurately weighed as m1. After packaging, steaming and storage, the meat is removed from the zongzi. After removing the residual glutinous rice on the surface, its mass is accurately weighed as m2. The water holding rate is calculated by the following formula:

[0040]

[0041] Moisture content

[0042] Take the meat pieces out of the zongzi after storage, remove the residual glutinous rice on the surface and chop them into small pieces. Spread them evenly in an aluminum box and place them in a 105℃ oven to dry the moisture to constant weight. Accurately weigh the mass of the sample before drying m1 and after drying m2. The difference is the moisture loss. The moisture content is expressed as the percentage of the moisture loss to the weight of the fresh sample:

[0043]

[0044] 2. Moisture distribution

[0045] The stored meat was taken out of the zongzi, and the residual glutinous rice on the surface was removed. 2g of the meat was wrapped with raw material tape, and the water distribution in the sample was characterized using a low-field nuclear magnetic resonance analyzer. Hydrogen proton density imaging was obtained by MSE imaging sequence. The measurement conditions were: center frequency of 23.319MHz, repetition time of 3000ms, echo time of 20ms, field of view of 50mm in the longitudinal direction and 50mm in the transverse direction. Lameer's law was used to select three layers of meat samples as imaging layers. After the image was obtained, the signal-to-noise ratio (SNR) was adjusted by filtering, and the final image was pseudo-colored.

[0046] 3. Texture testing method

[0047] The meat pieces after storage were taken out of the Zongzi, and the residual glutinous rice on the surface was removed and cut into cubes with a length, width and height of 1.5 cm. The hardness of the samples was measured with a texture analyzer, and a cylindrical probe of model P36 / R was selected for full texture profile analysis (TPA). The speed before measurement was 3 mm / s, the test speed was 1 mm / s, the speed after test was 5 mm / s, the test type was downward pressure, the target mode was deformation, the target value was 30%, the contact force was 5 g, and the operation mode was repeated twice. Three parallel experiments were tested for each group of samples, and the average value was taken.

[0048] 4. Color detection method

[0049] The meat pieces were taken out from the zongzi after storage, and the residual glutinous rice on the surface was removed. The internal light was calibrated before using the colorimeter to measure the brightness value (L * ), redness value (a * ) and yellowness value (b * ).

[0050] 5. Sensory evaluation method

[0051] After storage, the meat pieces were taken out of the zongzi, and the residual glutinous rice on the surface was removed. The samples were marked with random letters and placed in a white container at room temperature. Eight judges (4 men and 4 women) with more than one year of sensory analysis experience were invited. The samples were cut into uniform sizes for sensory evaluation. The scoring criteria are shown in Table 1:

[0052] Table 1 Sensory evaluation scoring standard

[0053]

[0054]

[0055] Example 1

[0056] A method for processing pork chunks in vacuum-packed rice dumplings, comprising the steps of:

[0057] (1) 0.15 g of xanthan gum and 0.15 g of gelatin were dissolved in 100 mL of water and mixed to prepare a mixed gel solution; 1 mL of the mixed gel solution was injected into a lean pork block (cube with a side length of 2.5 cm and a mass of 20 g), and the injected pork block was placed in a ziplock bag and ultrasonically treated at 300 W, 40 kHz, and 37° C. for 10 min;

[0058] (2) Dissolve 0.5 g of tea polyphenols and 0.3 g of rosemary extract in 100 mL of water, mix well, and prepare a natural preservative solution; soak the pork chunks in the natural preservative solution for 10 min after ultrasonic treatment, take them out and drain, and obtain the processed pork chunks.

[0059] Example 2

[0060] A method for processing pork chunks in vacuum-packed rice dumplings, comprising the steps of:

[0061] (1) 0.15 g of xanthan gum and 0.15 g of gelatin were dissolved in 100 mL of water and mixed to prepare a mixed gel solution; 1 mL of the mixed gel solution was injected into a lean pork block (cube with a side length of 2.5 cm and a mass of 20 g); the injected pork block was placed in a ziplock bag and ultrasonically treated at 400 W, 40 kHz, and 37° C. for 5 min;

[0062] (2) Dissolve 0.5 g of tea polyphenols and 0.3 g of rosemary extract in 100 mL of water, mix well, and prepare a natural preservative solution; soak the pork chunks in the natural preservative solution for 10 min after ultrasonic treatment, take them out and drain, and obtain the processed pork chunks.

[0063] Comparative Example 1

[0064] On the basis of Example 1, step (1) was omitted, and the remaining steps were the same as those in Example 1 to prepare the processed pork chunks.

[0065] Comparative Example 2

[0066] On the basis of Example 1, step (2) was omitted, and the remaining steps were consistent with Example 1 to prepare the processed pork chunks.

[0067] Comparative Example 3

[0068] On the basis of Example 1, the xanthan gum and gelatin in step (1) were changed to equal amounts of xanthan gum, and the remaining steps were consistent with Example 1 to prepare the processed pork chunks.

[0069] Comparative Example 4

[0070] On the basis of Example 1, the xanthan gum and gelatin in step (1) were changed to equal amounts of gelatin, and the remaining steps were consistent with Example 1 to prepare the processed pork chunks.

[0071] Comparative Example 5

[0072] On the basis of Example 1, the xanthan gum and gelatin in step (1) are changed to equal amounts of carrageenan and xanthan gum (e.g. xanthan gum and carrageenan, commonly used in the prior art).

[0073] Comparative Example 6

[0074] On the basis of Example 1, the amounts of xanthan gum and gelatin in step (1) were changed to 0.1 g and 0.2 g respectively, and the remaining steps were consistent with Example 1 to prepare the processed pork chunks.

[0075] Comparative Example 7

[0076] On the basis of Example 1, the amounts of xanthan gum and gelatin in step (1) were changed to 0.2 g and 0.1 g respectively, and the remaining steps were consistent with Example 1 to prepare the processed pork chunks.

[0077] Comparative Example 8

[0078] On the basis of Example 1, the injection volume of the mixed glue solution in step (2) was changed to 0.5 mL, and the remaining steps were consistent with Example 1 to prepare the processed pork chunks.

[0079] Comparative Example 9

[0080] On the basis of Example 1, the injection volume of the mixed glue solution in step (2) was changed to 1.5 mL, and the remaining steps were consistent with Example 1 to prepare the processed pork chunks.

[0081] Comparative Example 10

[0082] On the basis of Example 1, the ultrasonic frequency in step (1) was changed to 30 KHz, and the remaining steps were consistent with Example 1 to prepare the processed pork chunks.

[0083] Comparative Example 11

[0084] On the basis of Example 1, the ultrasonic frequency in step (1) was changed to 50 KHz, and the remaining steps were consistent with Example 1 to prepare the processed pork chunks.

[0085] Comparative Example 12

[0086] On the basis of Example 1, the ultrasonic temperature in step (1) was changed to 25° C., and the remaining steps were consistent with Example 1 to prepare the treated pork chunks.

[0087] Comparative Example 13

[0088] On the basis of Example 1, the ultrasonic temperature in step (1) was changed to 50° C., and the remaining steps were consistent with Example 1 to prepare the treated pork chunks.

[0089] Example 3

[0090] 1. Make rice dumplings

[0091] Take the processed pork chunks and unprocessed pork chunks prepared in Examples 1 and 2 and Comparative Examples 1 to 13 to prepare meat dumplings, and the steps are as follows:

[0092] (1) Soak glutinous rice and water in a mass ratio of 1:1 for 2 h, and control the water content after soaking; add seasoning (weight ratio: 100 parts of glutinous rice, 5 parts of salt, 5 parts of light soy sauce, 3 parts of five-spice powder, 1 part of cooking oil; marinate for 30 min), stir well, and make the seasoning evenly soak into the rice grains;

[0093] (2) The processed pork chunks were seasoned with marinade seasoning (weight ratio: 20 parts of pork chunks, 2 parts of salt, 2 parts of dark soy sauce, 0.5 parts of monosodium glutamate, 1.5 parts of chicken powder, 3 parts of cooking wine; marinated for 30 minutes);

[0094] (3) The pickled glutinous rice and the pickled pork chunks are wrapped in a mass ratio of 130:20 (the type of zong leaves is reed leaves); after wrapping, they are heated at a pressure of 0.6 MPa for 60 min, and the pressure is stopped and the heat preservation treatment is carried out for 60 min; the prepared meat zongzi is vacuum-packed.

[0095] 2. Detection of the properties of pork chunks in rice dumplings

[0096] Take the rice dumplings made from the differently treated pork chunks in step 1 and test the properties of the meat chunks in the rice dumplings after storage for 10 days.

[0097] (1) Moisture distribution

[0098] The results of cooking loss, moisture content and moisture distribution are shown in Table 2. Figure 1 shown.

[0099] Table 2 Cooking loss and water content results of Examples 1, 2 and Comparative Examples 1 to 13

[0100] Cooking loss (%) Water content (%) Example 1 55.33 51.16 Example 2 55.23 50.34 Comparative Example 1 56.34 48.61 Comparative Example 2 56.17 48.57 Comparative Example 3 56.77 48.7 Comparative Example 4 57.34 46.34 Comparative Example 5 56.21 48.99 Comparative Example 6 56.45 47.04 Comparative Example 7 55.3 51.82 Comparative Example 8 57.3 48.32 Comparative Example 9 55.3 51.2 Comparative Example 10 56.91 50.53 Comparative Example 11 55.98 50.51 Comparative Example 12 56.32 49.23 Comparative Example 13 57.3 48.12

[0101] Combining Examples 1 and 2 with Comparative Examples 1 and 10 to 13, it can be found that the ultrasonic step significantly affects the cooking loss, water content and moisture distribution of the meat samples. Comparative Example 1 shows the characteristics of high cooking loss and low water content, indicating that the ultrasonic step can effectively improve the water retention capacity of the meat, which is mainly due to its destruction of the structure of muscle fibers to a certain extent and the promotion of the combination of protein and colloidal molecules.

[0102] The water bath temperature and frequency of ultrasound also have a certain influence on the quality of meat. The cooking loss of Examples 10 and 11 is lower than that of Examples 1 and 2. This is because too high an ultrasonic frequency will destroy the original structure of the muscle fibers and cause a decrease in water holding capacity, while too low a frequency will affect the binding speed and strength of the colloid and protein molecules.

[0103] Combining Examples 1, 2 and Comparative Example 2, it is shown that adding natural preservatives has a certain strengthening effect on the water holding capacity of meat blocks. Combining Examples 1, 2 and Comparative Examples 3 to 9, it can be found that only when xanthan gum and gelatin are compounded at a concentration of more than 0.3% (mass fraction) in a ratio of 1:1, the water holding capacity and water content of meat blocks can be significantly improved. When xanthan gum or gelatin is used alone, the cooking loss increases by 2.6% and 3.6% respectively compared with Example 1. And after changing the formula of the compounding system (the most studied formula at present is the compounding of xanthan gum and carrageenan), the effect is not significantly improved. When the proportion of xanthan gum in the formula is greater than 1, a better water retention effect can be reflected. When the proportion of gelatin is too large, due to its poor thermal stability, it is easy to dissolve into water from the state of being bound to protein at high temperature, resulting in poor improvement effect.

[0104] Therefore, when the amount of water retaining agent added is less than 1 mL, the water retention effect is not significantly improved, because a small amount of colloidal molecules cannot form a three-dimensional gel network structure with strong water retention capacity in the protein. The above results show that only when xanthan gum and gelatin are mixed in a 1:1 ratio to a concentration of 0.3%, and injected into the meat at an addition amount of 0.05 g / mL, and combined with ultrasound and preservative synergistic treatment, can the meat achieve the optimal water retention effect.

[0105] The hydrogen proton density image is as follows Figure 1 As shown, the distribution of moisture inside the sample can be intuitively reflected, where the red part represents high moisture content, and the blue part represents low moisture content. Figure 1The moisture distribution results are consistent with the changes in moisture content in Table 2. After the synergistic treatment with the improver, preservative and ultrasound, Examples 1 and 2 and Comparative Examples 9 to 13 all show a higher hydrogen proton density, which further confirms the improvement effect of this method on the water retention of meat.

[0106] (2) Texture test results

[0107] The texture test results are shown in Table 3.

[0108] Table 3 Texture measurement results of Examples 1, 2 and Comparative Examples 1 to 13

[0109]

[0110]

[0111] Texture is an important evaluation index of meat product quality, which greatly affects the edible quality of the product and the eating experience of consumers. Hardness, adhesiveness and chewiness are direct indicators for testing sample texture, among which chewiness refers to the energy required to chew solid food.

[0112] Combined with Examples 1, 2, and Comparative Examples 1, 10 to 13, it can be proved that the ultrasonic parameters have a certain influence on the texture of meat blocks. This is related to the fact that the ultrasonic frequency itself can affect the changes in muscle fiber structure, and is also related to its participation in affecting the moisture distribution of meat blocks. Studies have shown that there is a significant correlation between water content and moisture distribution and texture, and that too high or too low ultrasonic frequencies also have an impact on the texture of meat blocks.

[0113] Combining Examples 1 and 2 with Comparative Examples 1 and 2, it is shown that although the effect of the addition of preservatives on meat quality is not as significant as that of the ultrasonic step, it can still reduce the hardness by 10.28%, the adhesiveness by 22.8% and the chewing value by 33.7%. This is because the antioxidant properties of tea polyphenols and rosemary extracts in the natural preservatives inhibit the oxidation rate of meat protein to a certain extent.

[0114] Combining Examples 1, 2 and Comparative Examples 3 to 9, it can be found that the improver formula has a significant effect on the texture. The xanthan gum and gelatin system alone cannot provide sufficient improvement effects. This is because gelatin and xanthan gum can form a stable protein gel network structure during the dissolution process. This structure is further combined with meat protein under ultrasound, which limits the water mobility in the meat to a greater extent, reduces water loss during storage, and thus affects the texture of the meat. Although carrageenan is also widely used in the improvement of meat product quality, the higher degree of binding between gelatin and protein is more conducive to the restriction of water flow by the improver in meat products.

[0115] (3) Appearance and color

[0116] The color of the meat pieces is shown in Table 4.

[0117] Table 4 Color test results of Examples 1, 2 and Comparative Examples 1 to 13

[0118]

[0119]

[0120] Combining Examples 1 and 2 with Comparative Examples 1 to 13, it can be found that the preservative has an effect on improving the brightness value (L * ) has obvious effect, because the tea polyphenols and rosemary extract in the preservative are commonly used antioxidants in food. The color change of meat depends mainly on the type and denaturation of myoglobin in the muscle. Myoglobin denatures at high temperature to form methemoglobin and ferrous hemoglobin. The large amount of free radicals and secondary oxidation products produced during heating and storage will oxidize ferrous hemoglobin into methemoglobin, causing the color of meat to darken. * The antioxidants in the preservatives effectively weaken this process and have a good effect on improving the color of meat products.

[0121] (4) Sensory evaluation

[0122] The sensory evaluation results of the meat chunks are shown in Table 5.

[0123] Table 5 Sensory evaluation results of Examples 1, 2 and Comparative Examples 1 to 13

[0124] color taste Flavor texture Overall acceptability Example 1 7.61 7.71 7.47 7.65 7.67 Example 2 7.64 7.75 7.42 7.66 7.64 Comparative Example 1 7.56 7.62 7.34 7.32 7.24 Comparative Example 2 7.3 7.57 7.01 7.54 7.45 Comparative Example 3 7.71 7.53 7.4 7.6 7.57 Comparative Example 4 7.56 7.3 7.31 7.2 7.16 Comparative Example 5 7.45 7.47 7.32 7.54 7.44 Comparative Example 6 7.44 7.36 7.23 7.44 7.12 Comparative Example 7 7.53 7.42 7.43 7.64 7.67 Comparative Example 8 7.53 7.4 7.32 7.31 7.16 Comparative Example 9 7.64 7.51 7.4 7.64 7.58 Comparative Example 10 7.44 7.5 7.34 7.61 7.46 Comparative Example 11 7.66 7.51 7.37 7.64 7.59 Comparative Example 12 7.56 7.48 7.26 7.68 7.36 Comparative Example 13 7.62 7.56 7.36 7.63 7.42

[0125] The sensory evaluation results are shown in Table 5. Combining Examples 1 and 2 with Comparative Examples 1 and 10 to 13, it can be found that the ultrasonic step has a significant effect on the photosensitivity evaluation of meat quality. The scores of the examples and comparative examples 10 to 13 combined with ultrasonic treatment in terms of texture and overall acceptability are higher than those of comparative example 1, and the lower ultrasonic frequency and inappropriate water bath temperature also have an impact on the sensory evaluation of the meat.

[0126] Comparative Example 2 illustrates that the addition of preservative has certain improvement effect on meat color and flavor, which is also consistent with the color test result. In addition, in conjunction with Comparative Examples 3-9, it is illustrated that the single system of xanthan gum, gelatin or the composite system of xanthan gum and carrageenan is not enough to improve the problem of meat quality hardening during storage, because these hydrophilic gel systems are difficult to maintain good water retention in the food (meat in zongzi) system. And the proportioning and addition of mixed glue solution also significantly affect the improvement effect, when xanthan gum accounts for 50% in the solution, its overall acceptability is 7.67 points, and when it accounts for 33.3%, the overall acceptability only obtains 7.12 points, and when the ratio of xanthan gum continues to increase, its photosensitivity evaluation score does not see significant improvement. In addition, the addition of mixed glue solution also presents a trend similar to the proportioning, and too low addition is difficult to achieve satisfactory effect, and the best improvement effect can be obtained when addition is greater than 0.05mL / g.

[0127] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for processing pork for vacuum-packed rice dumplings, characterized in that: Includes steps: (1) dissolving xanthan gum and gelatin in water, mixing well, and preparing a mixed gel solution; injecting the mixed gel solution into pork chunks, placing the injected pork chunks in a ziplock bag, and ultrasonically treating the pork chunks to obtain ultrasonically treated pork chunks; (2) Dissolving tea polyphenols and rosemary extract in water, mixing well, and preparing a natural preservative solution; soaking the ultrasonically treated meat pieces in the natural preservative solution, taking them out and draining them after soaking, and obtaining pork for vacuum-packing meat dumplings.

2. The processing method according to claim 1, characterized in that: In the mixed gum solution of step (1), the concentration of xanthan gum is 0.001-0.002 g / mL, and the concentration of gelatin is 0.001-0.002 g / mL.

3. The processing method according to claim 1, characterized in that: In step (1), the injection volume of the mixed glue solution is 0.05-0.08 mL / g pork.

4. The processing method according to claim 1, characterized in that: In step (1), the ultrasonic treatment is carried out at 300-400W, 35-40KHz, and 35-37°C for 5-10min.

5. The processing method according to claim 1, characterized in that: In the natural preservative solution of step (2), the concentration of tea polyphenols is 0.004-0.006 g / mL, and the concentration of rosemary extract is 0.002-0.004 g / mL.

6. The processing method according to claim 1, characterized in that: The meat pieces after ultrasonic treatment in step (2) are soaked in a natural preservative solution for 25 to 40 minutes.

7. A method for simultaneously improving the water holding capacity, flavor, texture characteristics and appearance of pork in vacuum-packed rice dumplings, characterized in that: Includes steps: (1) dissolving xanthan gum and gelatin in water, mixing well, and preparing a mixed gel solution; injecting the mixed gel solution into pork chunks, placing the injected pork chunks in a ziplock bag, and ultrasonically treating them to obtain ultrasonically treated pork chunks; (2) Dissolving tea polyphenols and rosemary extract in water, mixing well, and preparing a natural preservative solution; soaking the ultrasonically treated meat pieces in the natural preservative solution, taking them out and draining them after soaking, and obtaining pork for vacuum-packing meat dumplings.

8. The processing method according to claim 7, characterized in that: In the mixed gum solution of step (1), the concentration of xanthan gum is 0.001-0.002 g / mL, and the concentration of gelatin is 0.001-0.002 g / mL; Optionally, in step (1), the injection volume of the mixed glue solution is 0.05-0.08 mL / g pork; Optionally, in step (1), the ultrasound is 300-400W, 35-40KHz, and the temperature is 35-37°C for 5-10min; Optionally, in the natural preservative solution of step (2), the concentration of tea polyphenols is 0.004-0.006 g / mL, and the concentration of rosemary extract is 0.002-0.004 g / mL; Optionally, the meat pieces after ultrasonic treatment in step (2) are soaked in a natural preservative solution for 25 to 40 minutes.

9. A rice dumpling prepared by the method described in any one of claims 1 to 6 or the method described in any one of claims 7 to 8.

10. Use of the method according to any one of claims 1 to 6 or any one of claims 7 to 8 in preparing rice dumplings.

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