Instant grilled-flavor barbecued pork and preparation method thereof

Abstract

The invention relates to instant grilled-flavor barbecued pork and a preparation method thereof, and the preparation method comprises the following steps: uniformly mixing seasoning materials to obtain seasoning liquid, uniformly mixing dipping materials to obtain seasoning dipping liquid, mixing the seasoning liquid with meat materials to obtain a mixture, and performing vacuum tumbling operation on the mixture to obtain the instant grilled-flavor barbecued pork. The pickled meat materials are obtained; filling the pickled meat into a sausage casing to obtain a sausage; placing the sausage in a steam box; removing casings from the sausages, and soaking the sausages in the seasoning steeping liquor; heating the sausage with open fire or an oven; laying the meat sausages on an aluminum plate, freezing the meat sausages in a freezer, and cutting the meat sausages into meat slices by using a slicing machine; quickly freezing the sliced meat, and drying the sliced meat in vacuum drying equipment; then pushing into a moisture absorption furnace for moisture absorption to obtain an FD barbecued pork product; and uniformly placing the product in a packaging machine, and packaging by using a PE (Poly Ethylene) coating film. The FD barbecued pork obtained by the preparation method has grilling flavor and appearance, and is closer to the taste of Japanese pavilion.

Description

Technical Field

[0001] The present application relates to food processing technology, and in particular to an instant roasted flavored barbecued pork and a preparation method thereof. Background Art

[0002] Barbecued pork originated in Guangdong. It is a kind of barbecued meat. It refers to pork and poultry that have passed veterinary inspection, added with soy sauce, salt, sugar, wine and other seasonings, and then marinated and inserted on a special fork and grilled with electricity or charcoal. It is mostly red, made of lean meat, and slightly sweet. It is to hang the marinated lean pork on a special fork and put it in the oven to grill. Good barbecued pork should be soft, tender, juicy, bright in color, and full of fragrance. Among them, the best is the one with a balance of fat and lean meat, which is called "half fat and lean".

[0003] Japanese barbecued pork originated from Cantonese barbecued pork. Most of them are pork belly or pork tenderloin. After rolling and kneading, they are rolled into a tube by hand, tied with cotton rope, or stewed in brine or steamed and baked. Japanese barbecued pork made with pork belly has a delicate and juicy taste, with fat and lean meat and rich fat aroma. It is the best Japanese barbecued pork and is commonly used in Japanese noodle restaurants. There are different processing methods for Japanese barbecued pork, such as using a blowtorch to grill on both sides or frying in a pan over slow fire to give a slightly charred feeling. The popularity of Japanese noodle restaurants in China has driven the development of instant Japanese ramen.

[0004] FD (vacuum freeze dried, Freeze Dried, referred to as FD) barbecued pork is a high nutritional value, high added value convenient cooked meat products, with the advantages of easy to carry, long shelf life, is also widely used in fast food products. At present, the FD barbecued pork on the market generally tastes worse than the real barbecued pork in noodle shops, and is obviously inferior in flavor and texture. After drying, it often has poor rehydration and rough taste, lacks fat fullness, does not have the roasted aroma and color of freshly made barbecued pork in Japanese restaurants, and is prone to quality changes during storage. Summary of the invention

[0005] In order to overcome the above-mentioned defects, the present application provides a method for preparing instant grilled flavored barbecued pork, which can obtain FD barbecued pork with grilled flavor and appearance, which is closer to the taste of Japanese noodle restaurants and has broad application prospects in instant noodles.

[0006] The technical solution adopted by this application to solve its technical problems is: A method for preparing instant roasted barbecued pork, comprising the following steps: Preparation of seasoning liquid: seasoning materials are mixed evenly to obtain seasoning liquid, wherein the seasoning materials include RO water, maltose, white sugar, starch, soy protein isolate, brewed soy sauce, monosodium glutamate, edible salt, sodium bicarbonate, spices, rosemary extract, sodium tripolyphosphate, sodium pyrophosphate and sodium D-isoascorbate; Preparation of seasoning impregnation liquid: mixing the impregnation materials uniformly to obtain the seasoning impregnation liquid, wherein the seasoning impregnation materials include soy sauce, mirin, maltose, VE and RO water; Minced meat processing: After the selected pork leg is thawed and cleaned, the fascia and fat are trimmed, and then it is ground through a 20±3mm perforated plate to obtain the lean meat raw material; after the pig fat is thawed, it is ground through an 8±2mm perforated plate to obtain the fat raw material for use; Marinating: mixing the seasoning liquid with the meat material to obtain a mixture, wherein the meat material includes a lean meat material and a fat material, and the ratio of the seasoning liquid to the meat material is controlled at 0.25 to 0.5:1; then putting the mixture into a vacuum tumbling machine for vacuum tumbling operation for 30 to 60 minutes; after the vacuum tumbling operation is completed, marinating the mixture at an ambient temperature of 0 to 8°C for 8 to 12 hours to obtain marinated meat material; Sausage filling: The marinated meat is quantitatively filled into a water-permeable and air-permeable casing, and the casing is tightened and sealed with a tightening and punching machine to obtain a meat sausage; Preliminary cooking: Steam the sausage in a steamer for 50 to 80 minutes until the protein is cooked. The center temperature of the sausage should be above 85°C when it is unloaded. Then cool the cooked sausage to below 30°C. Dipping: After removing the casing from the sausage, place it on a conveyor belt and soak it in the seasoning dipping solution for 10 to 30 minutes; Grilling: Heating with an open flame or oven to quickly lose moisture on the surface of the sausage, creating a grilled appearance and flavor. Slicing: Spread the roasted sausage on a clean aluminum plate and send it to the freezer until the core temperature of the sausage reaches -10 to -6°C, then use a slicer to cut it into slices of uniform thickness; Freezing: Spread the sliced ​​meat directly on a plate and freeze it quickly at -30℃ until the center temperature of the meat reaches -18±2℃; Vacuum drying: put the quick-frozen meat slices into vacuum drying equipment for drying; Moisture absorption: After being taken out of the oven, the whole car of meat slices is pushed into the moisture absorption furnace to absorb moisture, thus obtaining FD barbecued pork products with a roasted flavor; Packaging: Place the products evenly in the packaging machine, vacuum them and package them with PE film.

[0007] Optionally, in the step of preparing the seasoning liquid, based on 100 parts by weight of the seasoning liquid, the following materials are included in parts by weight: 25-40 parts of RO water, 25-40 parts of maltose, 3-8 parts of white sugar, 2-10 parts of starch, 3-10 parts of isolated soy protein, 5-15 parts of brewed soy sauce, 2-5 parts of monosodium glutamate, 2-5 parts of edible salt, 1-2 parts of sodium bicarbonate, 1-2 parts of spices, 0.01-0.5 parts of rosemary extract, 0.2-0.8 parts of sodium tripolyphosphate, 0.01-0.2 parts of sodium pyrophosphate and 0.2-0.8 parts of sodium D-isoascorbate.

[0008] Optionally, in the step of preparing the seasoning infusion liquid, based on 100 parts by weight of the seasoning infusion liquid, the following materials are included in parts by weight: 40-60 parts of RO water, 20-40 parts of soy sauce, 5-20 parts of mirin, 5-20 parts of maltose and 0.05-0.5 parts of VE.

[0009] Optionally, in the roasting step, when using an oven for baking, first bake on low heat for 5 to 20 minutes until the surface is set, then bake on medium heat for 5 to 20 minutes to increase the characteristic roasting flavor, and then bake on high heat for 5 to 20 minutes to achieve a slightly burnt brown color; when using open flame for baking, use the open flame to concentrate the fire for rapid roasting.

[0010] Optionally, in the slicing step, the freezer temperature is -15°C ± 2°C and the freezing time is 12h ± 1h.

[0011] Optionally, in the vacuum drying step, the temperature gradient is set from 80° C. to 55° C., the vacuum degree is 100 Pa±10 Pa, and the drying time is 12 to 16 h.

[0012] Optionally, in the moisture absorption step, the moisture absorption time is 7.5±1h, and the meat slices are considered to be soft when touched after moisture absorption.

[0013] Optionally, the weight proportions of the seasoning liquid, meat material and seasoning soaking liquid are: 25-50 parts of seasoning liquid, 100 parts of meat material and 150-250 parts of seasoning soaking liquid, wherein the ratio of lean meat material to fat material in the meat material is 1:0.2-0.5.

[0014] Optionally, in the preliminary aging treatment, staged aging is adopted, the first stage aging temperature is 70-80°C, the aging time is 20-30 minutes, the second stage aging temperature is 80-90°C, the aging time is 20-30 minutes, and the third stage aging temperature is 100-110°C, and the aging time is 10-20 minutes.

[0015] The present application also provides an instant roasted barbecued pork with a flavor, which is prepared by the above-mentioned preparation method.

[0016] The beneficial effects of this application are: (1) In this application, the existing FD barbecue pork process is improved by adding processes such as immersion and roasting, thereby obtaining FD barbecue pork with roasted flavor and appearance, which is closer to the taste of Japanese noodle restaurants and has a wide application prospect in instant noodles. By adding antioxidants such as sodium D-isoascorbate and VE natural antioxidants and vacuumizing the product, the quality stability of the product during storage is ensured. After being rehydrated by hot water, the product has both fat and meat aroma, tender taste, and is economical and delicious.

[0017] (2) In this application, by optimizing and improving the raw material formula and preparation method, the barbecued pork slices are roasted to a light brown and slightly charred surface, which increases the visual appeal of the food and has a characteristic roasted aroma. It only needs to be brewed in boiling water for 3 minutes. It has a tender and fragrant taste and is evenly flavored. In terms of color, aroma and taste, it is closer to the roasted barbecued pork made in Japanese noodle shops. It has a long shelf life and can be stored at room temperature for up to 9 months. It has broad market prospects. In addition, the FD barbecued pork slices have a long shelf life, are easy to store and transport, and can be industrialized, which is a new upgrade for food ingredients.

[0018] (3) The barbecued pork slices prepared in the present application are different from traditional dried meat slices. They are seasoned twice. After being marinated and frozen in the early stage, they are soaked in seasoning liquid again, which makes them have a better taste and appearance of barbecued pork, while increasing the surface color and antioxidant properties. DETAILED DESCRIPTION

[0019] The following will be combined with the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0020] A method for preparing instant roasted barbecued pork, comprising the following steps: Preparation of seasoning liquid: seasoning materials are mixed evenly to obtain seasoning liquid, wherein the seasoning materials include RO water, maltose, white sugar, starch, soy protein isolate, brewed soy sauce, monosodium glutamate, edible salt, sodium bicarbonate, spices, rosemary extract, sodium tripolyphosphate, sodium pyrophosphate and sodium D-isoascorbate; Preparation of seasoning impregnation liquid: mixing the impregnation materials uniformly to obtain the seasoning impregnation liquid, wherein the seasoning impregnation materials include soy sauce, mirin, maltose, VE and RO water; Minced meat processing: After the selected pork leg is thawed and cleaned, the fascia and fat are trimmed, and then it is ground through a 20±3mm perforated plate to obtain the lean meat raw material; after the pig fat is thawed, it is ground through an 8±2mm perforated plate to obtain the fat raw material for use; Marinating: Mixing the seasoning liquid with the meat material to obtain a mixture, the meat material includes lean meat raw materials and fat raw materials, and the ratio between the seasoning liquid and the meat material is controlled at 0.25-0.5:1; then putting the mixture into a vacuum tumbling machine for vacuum tumbling operation for 30-60 minutes; after the vacuum tumbling operation is completed, marinating the mixture at an ambient temperature of 0-8°C for 8-12 hours to obtain marinated meat material; crushing the pork and pork fat and recombining them, and then seasoning them to achieve fat and meat aroma, which is economical and delicious; Sausage filling: quantitatively fill the marinated meat into a water-permeable and air-permeable casing, and use a tensioning and punching machine to tighten the casing and punch and seal it to obtain a meat sausage; the sausage is 400-600mm long, 50-80mm in diameter, and weighs 1-1.5kg / piece; Preliminary cooking: Steam the sausage in a steamer for 50 to 80 minutes until the protein is cooked. The center temperature of the sausage should be above 85°C when it is unloaded. Then cool the cooked sausage to below 30°C. Dipping: After removing the casing from the sausage, place it on a conveyor belt and soak it in the seasoning dipping solution for 10 to 30 minutes to improve the seasoning effect and appearance color; Grilling: Heating with an open flame or oven to quickly lose moisture on the surface of the sausage, creating a grilled appearance and flavor. Slicing: Spread the roasted sausage on a clean aluminum plate and send it to the freezer for freezing until the core temperature of the sausage reaches -10 to -6°C, and then use a slicer to cut it into slices of uniform thickness; freezing before slicing is to slice the sausage at a suitable temperature. Too low or too high a temperature is not conducive to shaping after slicing; Freezing: Spread the sliced ​​meat directly on a plate and freeze it quickly at a temperature below -30℃ until the center temperature of the meat reaches -18±2℃. Freeze the meat slices after slicing to ensure that they are frozen thoroughly. If the freezing process after slicing is omitted, the freezing temperature point will not be enough, the semi-finished product will not be frozen thoroughly, the product will be easy to change after drying, and the color of the product will be uneven. Vacuum drying: put the quick-frozen meat slices into vacuum drying equipment for drying; Moisture absorption: After being taken out of the oven, the whole car of meat slices is pushed into the moisture absorption furnace to absorb moisture, thus obtaining FD barbecued pork products with a roasted flavor; Packaging: Place the product evenly in the packaging machine, and use PE film to package it after vacuuming. The packaging adopts vacuum BOPP20 / LLDPE30 film packaging to reduce air contact and slow down the oxidation effect. In this application, the existing FD barbecue pork process is improved, and the processes such as dipping and roasting are added to obtain FD barbecue pork with roasted flavor and appearance, which is closer to the taste of Japanese noodle restaurants and has broad application prospects in instant noodles. By adding antioxidants such as sodium D-isoascorbate and VE natural antioxidants, and vacuuming the product, the quality stability of the product during storage is ensured. After being rehydrated by hot water, the product has both fat and meat aroma, tender taste, and is economical and delicious.

[0021] In this application, by optimizing and improving the raw material formula and preparation method, the barbecued pork slices are roasted to a light brown and slightly charred surface, which increases the visual appeal of the food, has a characteristic roasted aroma, can be brewed in boiling water for 3 minutes, has a tender taste, and is evenly flavored. In terms of color, aroma, and taste, it is closer to the roasted barbecued pork made in Japanese noodle shops, and has a long shelf life. It can be stored at room temperature for up to 9 months, and has broad market prospects. In addition, the FD barbecued pork slices are easy to store and transport, and can be industrialized, which is a new upgrade for food ingredients.

[0022] The barbecued pork slices prepared by the present application are different from traditional dried pork slices. They are seasoned twice. After being marinated and frozen in the early stage, they are soaked in seasoning liquid again, which makes them have more barbecued pork taste and appearance, and at the same time increases the surface color and antioxidant properties.

[0023] In the step of preparing the seasoning liquid, based on 100 parts by weight of the seasoning liquid, the following materials are included in parts by weight: 25-40 parts of RO water, 25-40 parts of maltose, 3-8 parts of white sugar, 2-10 parts of starch, 3-10 parts of soy protein isolate, 5-15 parts of brewed soy sauce, 2-5 parts of monosodium glutamate, 2-5 parts of edible salt, 1-2 parts of sodium bicarbonate, 1-2 parts of spices, 0.01-0.5 parts of rosemary extract, 0.2-0.8 parts of sodium tripolyphosphate, 0.01-0.2 parts of sodium pyrophosphate and 0.2-0.8 parts of sodium D-isoascorbate. Soy protein isolate, sodium bicarbonate, sodium tripolyphosphate, sodium pyrophosphate, etc. are added to the seasoning liquid to make the product soft, tender and elastic, and avoid a woody taste.

[0024] In the step of preparing the seasoning infusion, based on 100 parts by weight of the seasoning infusion, the following materials are included: 40-60 parts of RO water, 20-40 parts of soy sauce, 5-20 parts of mirin, 5-20 parts of maltose and 0.05-0.5 parts of VE. Antioxidants such as rosemary extract, sodium D-isoascorbate, vitamin E, etc. can extend the shelf life of the product. In the room temperature storage experiment of the sample without adding antioxidants, the oil oxidation is aggravated and an obvious unpleasant taste appears.

[0025] In the roasting step, when using an oven for roasting, first roast on low heat for 5 to 20 minutes until the surface is set, then roast on medium heat for 5 to 20 minutes to increase the characteristic roasting flavor, and then roast on high heat for 5 to 20 minutes to reflect the slightly burnt brown color; when using open flame for roasting, use open flame to concentrate the fire and roast quickly. Using high-temperature steaming combined with multi-stage fire roasting technology, first steam the marinated barbecued pork for 60 to 80 minutes to mature the barbecued pork protein, and then roast on open flame or smoke oven, that is, roast evenly on low heat, medium heat and high heat for 5 to 20 minutes each. Through the rapid loss of water on the high-temperature surface, the heat causes the protein and sugar on the outside of the meat to undergo Maillard reaction, producing a complex molecular mixture, making the food taste more delicious; the fat in the meat will oxidize at high temperature, producing fragrance and unique roasted flavor; at the same time, high-fire roasting makes the food brown and adds color; the barbecued pork produced by this process has a unique flavor and chewy taste after rehydration.

[0026] During the slicing step, the freezer temperature is -15°C ± 2°C and the freezing time is 12h ± 1h.

[0027] In the vacuum drying step, the temperature gradient is set from 80°C to 55°C, the vacuum degree is 100Pa±10Pa, and the drying time is 12 to 16 hours.

[0028] In the moisture absorption step, the moisture absorption time is 7.5±1h, and the meat slices should feel soft after moisture absorption.

[0029] The weight proportions of the seasoning liquid, meat material and seasoning soaking liquid are: 25-50 parts of seasoning liquid, 100 parts of meat material and 150-250 parts of seasoning soaking liquid, wherein the ratio of lean meat material to fat material in the meat material is 1:0.2-0.5.

[0030] In the preliminary aging treatment, staged aging is adopted. The temperature of the first stage is 70-80°C, the aging time is 20-30 minutes, the temperature of the second stage is 80-90°C, the aging time is 20-30 minutes, and the temperature of the third stage is 100-110°C, and the aging time is 10-20 minutes.

[0031] The instant roasted barbecued pork is prepared by the above-mentioned preparation method. The prepared barbecued pork has a roasted flavor and is closer to the taste of Japanese noodle restaurants, and has a wide application prospect in instant noodles. 1. Preparation of Examples and Comparative Examples, specific formulas are shown in Table 1

[0032] 1. The preparation method of Examples 1-3 comprises the following steps: Step 1: preparing seasoning liquid: uniformly mixing seasoning materials to obtain seasoning liquid, wherein the seasoning materials include maltose, white sugar, starch, soybean protein, brewed soy sauce, monosodium glutamate, edible salt, sodium bicarbonate, spices, rosemary extract, sodium tripolyphosphate, sodium pyrophosphate and sodium D-isoascorbate; Step 2: Preparation of seasoning impregnation liquid: mixing the impregnation materials evenly to obtain the seasoning impregnation liquid, wherein the seasoning impregnation materials include soy sauce, mirin, maltose, VE and RO water; Step 3: Minced meat: After the selected pork leg is thawed and cleaned, the fascia and fat are trimmed, and then the lean meat material is obtained by grinding through a 20mm perforated plate; after the pig fat is thawed, it is ground through an 8mm perforated plate to obtain the fat material for later use; Step 4: marinating: mixing the seasoning liquid with the meat material to obtain a mixture, wherein the meat material includes a lean meat material and a fat material, and the ratio of the seasoning liquid to the meat material is controlled at 0.25 to 0.5:1; then putting the mixture into a vacuum tumbling machine for vacuum tumbling operation for 50 minutes; after the vacuum tumbling operation is completed, marinating the mixture at an ambient temperature of 5° C. for 10 hours to obtain marinated meat material; Step 5: Sausage filling: quantitatively fill the marinated meat into a water-permeable and air-permeable casing, and use a tensioning and punching machine to tighten the casing and punch and seal it to obtain a meat sausage, with a length of 400-600 mm, a diameter of 50-80 mm, and a gram weight of 1-1.5 kg / piece; Step 6: Preliminary aging treatment: steam the sausage in a steamer at 75°C for 25 minutes, then raise the temperature to 85°C for 25 minutes, and finally raise the temperature to 105°C for 15 minutes. The center temperature of the sausage should be above 85°C when it is unloaded; then cool the cooked sausage to below 30°C. Step 7: Dipping: After removing the casing from the sausage, place it on a conveyor belt and soak it in the seasoning dipping solution for 25 minutes. The ratio of seasoning dipping solution to meat is controlled at 1.5-2.5:1 to improve the seasoning effect and appearance color. Step 8: Grilling: Use open flame or oven to heat the sausage to quickly lose water on the surface, forming a grilled appearance and flavor. Grill on low heat for 15 minutes until the surface is set, grill on medium heat for 15 minutes to increase the grilled flavor, and grill on high heat for 15 minutes to achieve a slightly burnt brown color. Step 9: Slicing: Spread the roasted sausage on a clean aluminum plate and send it to a freezer at -15℃ for about 12 hours, until the core temperature of the sausage reaches -10~-6℃, and then use a slicer to cut it into slices of uniform thickness; Step 10: Freezing: Spread the cut meat slices directly on a plate and freeze them quickly at -30°C until the center temperature of the meat slices reaches -18°C; Step 11: Vacuum drying: Place the quick-frozen meat slices in a vacuum drying device for drying, set the temperature gradient from 80°C to 55°C, the vacuum degree to 100Pa, and dry for 15 hours; Step 12: moisture absorption: the whole cart of meat slices after being taken out of the oven is pushed into the moisture absorption furnace for moisture absorption for about 7.5 hours; after moisture absorption, the meat slices are considered soft to the touch, thus obtaining FD barbecued pork products with a roasted flavor.

[0033] 2. The preparation method of Comparative Example 1 comprises the following steps: Step 1: Preparation of seasoning liquid: seasoning materials are mixed evenly to obtain seasoning liquid, wherein the seasoning materials include maltose, white sugar, starch, soybean protein, brewed soy sauce, monosodium glutamate, edible salt, sodium bicarbonate, spices, rosemary extract, sodium tripolyphosphate, sodium pyrophosphate and sodium D-isoascorbate; the formula amount is shown in Table 1, the same below; Step 2: Minced meat: After the selected pork leg is thawed and cleaned, the fascia and fat are trimmed, and then minced through a 20-hole plate to obtain the lean meat raw material; after the pig fat is thawed, it is minced through an 8-hole plate to obtain the fat raw material for later use; Step 3: marinating: mixing the seasoning liquid with the meat material to obtain a mixture, wherein the meat material includes a lean meat material and a fat material, and the ratio of the seasoning liquid to the meat material is controlled at 0.25 to 0.5:1; then putting the mixture into a vacuum tumbling machine for vacuum tumbling operation for 50 minutes; after the vacuum tumbling operation is completed, marinating the mixture at an ambient temperature of 5° C. for 10 hours to obtain marinated meat material; Step 4: Sausage filling: quantitatively fill the marinated meat into a water-permeable and air-permeable casing, and use a tensioning and punching machine to tighten the casing and punch and seal it to obtain a meat sausage, with a length of 400-600mm, a diameter of 50-80mm, and a gram weight of 1-1.5kg / piece; Step 5: Cooking: Steam the sausage in a steamer at 75°C for 25 minutes, then raise the temperature to 85°C for 25 minutes, and finally raise the temperature to 105°C for 15 minutes. The center temperature of the sausage should be above 85°C when it is unloaded. Then cool the cooked sausage to below 30°C. Step 6: Slicing: Spread the cooked sausage on a clean aluminum plate and send it to a freezer at -15℃ for about 12 hours until the core temperature of the sausage reaches -10~-6℃, and then use a slicer to cut it into slices of uniform thickness; Step 7: Freezing: Spread the cut meat slices directly on a plate and freeze them quickly at -30°C until the center temperature of the meat slices reaches -18°C; Step 8: Vacuum drying: Place the quick-frozen meat slices in a vacuum drying device for drying, set the temperature gradient from 80°C to 55°C, the vacuum degree to 100 Pa, and dry for 15 hours; Step 9: Moisture absorption: After being taken out of the oven, the whole cart of meat slices is pushed into the moisture absorption furnace for moisture absorption for about 7.5 hours. After moisture absorption, the meat slices are considered soft to the touch, thus obtaining the FD barbecued pork product.

[0034] 3. The preparation method of comparative example 2 is the same as that of examples 1-3, but the formula is different, see Table 1 for details.

[0035] Table 1: Raw material formula of Examples and Comparative Examples, unit is g

[0036] 2. Sensory Evaluation of Examples and Comparative Examples 1. Sensory evaluation standards Table 2: Sensory evaluation criteria

[0037] 2. Sensory evaluation results, rehydration method: take an appropriate amount of sample (about 10g), brew with 400g boiling water for 3 minutes, filter with a filter, and judge the taste Table 3: Sensory evaluation results of Examples 1-3 and Comparative Examples

[0038] 3. Comprehensive sensory evaluation of shelf life Table 4: Comprehensive sensory evaluation of shelf life of Example 1 and Comparative Example

[0039] 4. Physical and chemical test results Table 5: Physical and chemical test results

[0040] It should be noted that, for those skilled in the art, several modifications and improvements can be made without departing from the concept of the present application, and these modifications and improvements are all within the scope of protection of the present application. Therefore, the scope of protection of the patent of the present application shall be subject to the attached claims.

Claims

1. A method for preparing instant roasted barbecued pork, characterized in that: The steps include: Preparation of seasoning liquid: seasoning materials are mixed evenly to obtain seasoning liquid, wherein the seasoning materials include RO water, maltose, white sugar, starch, soy protein isolate, brewed soy sauce, monosodium glutamate, edible salt, sodium bicarbonate, spices, rosemary extract, sodium tripolyphosphate, sodium pyrophosphate and sodium D-isoascorbate; Preparation of seasoning impregnation liquid: mixing the impregnation materials uniformly to obtain the seasoning impregnation liquid, wherein the seasoning impregnation materials include soy sauce, mirin, maltose, VE and RO water; Minced meat processing: After the selected pork leg is thawed and cleaned, the fascia and fat are trimmed, and then it is ground through a 20±3mm perforated plate to obtain the lean meat raw material; after the pig fat is thawed, it is ground through an 8±2mm perforated plate to obtain the fat raw material for use; Marinating: mixing the seasoning liquid with the meat material to obtain a mixture, wherein the meat material includes a lean meat material and a fat material, and the ratio of the seasoning liquid to the meat material is controlled at 0.25 to 0.5:1; then putting the mixture into a vacuum tumbling machine for vacuum tumbling operation for 30 to 60 minutes; after the vacuum tumbling operation is completed, marinating the mixture at an ambient temperature of 0 to 8°C for 8 to 12 hours to obtain marinated meat material; Sausage filling: The marinated meat is quantitatively filled into a water-permeable and air-permeable casing, and the casing is tightened and sealed with a tightening and punching machine to obtain a meat sausage; Preliminary cooking: Steam the sausage in a steamer for 50 to 80 minutes until the protein is cooked. The center temperature of the sausage should be above 85°C when it is unloaded. Then cool the cooked sausage to below 30°C. Dipping: After removing the casing from the sausage, place it on a conveyor belt and soak it in the seasoning dipping solution for 10 to 30 minutes; Grilling: Heating with an open flame or oven to quickly lose moisture on the surface of the sausage, creating a grilled appearance and flavor. Slicing: Spread the roasted sausage on a clean aluminum plate and send it to the freezer until the core temperature of the sausage reaches -10 to -6°C, then use a slicer to cut it into slices of uniform thickness; Freezing: Spread the sliced ​​meat directly on a plate and freeze it quickly at -30℃ until the center temperature of the meat reaches -18±2℃; Vacuum drying: put the quick-frozen meat slices into vacuum drying equipment for drying; Moisture absorption: After being taken out of the oven, the whole car of meat slices is pushed into the moisture absorption furnace to absorb moisture, thus obtaining FD barbecued pork products with a roasted flavor; Packaging: Place the products evenly in the packaging machine, vacuum them and package them with PE film.

2. The method for preparing instant roasted barbecued pork according to claim 1, characterized in that: In the step of preparing the seasoning liquid, based on 100 parts by weight of the seasoning liquid, the following materials are included in parts by weight: 25-40 parts of RO water, 25-40 parts of maltose, 3-8 parts of white sugar, 2-10 parts of starch, 3-10 parts of isolated soy protein, 5-15 parts of brewed soy sauce, 2-5 parts of monosodium glutamate, 2-5 parts of edible salt, 1-2 parts of sodium bicarbonate, 1-2 parts of spices, 0.01-0.5 parts of rosemary extract, 0.2-0.8 parts of sodium tripolyphosphate, 0.01-0.2 parts of sodium pyrophosphate and 0.2-0.8 parts of sodium D-isoascorbate.

3. The method for preparing instant roasted barbecued pork according to claim 1, characterized in that: In the step of preparing the seasoning infusion liquid, based on 100 parts by weight of the seasoning infusion liquid, the following materials are included in parts by weight: 40-60 parts by weight of RO water, 20-40 parts by weight of soy sauce, 5-20 parts by weight of mirin, 5-20 parts by weight of maltose and 0.05-0.5 parts by weight of VE.

4. The method for preparing instant roasted barbecued pork according to claim 1, characterized in that: In the roasting step, when using an oven for baking, first bake on low heat for 5 to 20 minutes until the surface is set, then bake on medium heat for 5 to 20 minutes to increase the characteristic roasting flavor, and then bake on high heat for 5 to 20 minutes to achieve a slightly burnt brown color; when using open flame for baking, use the open flame to concentrate the fire for rapid roasting.

5. The method for preparing instant roasted barbecued pork according to claim 1, characterized in that: During the slicing step, the freezer temperature is -15°C ± 2°C and the freezing time is 12h ± 1h.

6. The method for preparing instant roasted barbecued pork according to claim 1, characterized in that: In the vacuum drying step, the temperature gradient is set from 80°C to 55°C, the vacuum degree is 100Pa±10Pa, and the drying time is 12 to 16 hours.

7. The method for preparing instant roasted barbecued pork according to claim 1, characterized in that: In the moisture absorption step, the moisture absorption time is 7.5±1h, and the meat slices should feel soft after moisture absorption.

8. The method for preparing instant roasted barbecued pork according to claim 1, characterized in that: The weight proportions of the seasoning liquid, meat material and seasoning soaking liquid are: 25-50 parts of seasoning liquid, 100 parts of meat material and 150-250 parts of seasoning soaking liquid, wherein the ratio of lean meat material to fat material in the meat material is 1:0.2-0.

5.

9. The method for preparing instant roasted barbecued pork according to claim 1, characterized in that: In the preliminary aging treatment, staged aging is adopted. The temperature of the first stage is 70-80°C, the aging time is 20-30 minutes, the temperature of the second stage is 80-90°C, the aging time is 20-30 minutes, and the temperature of the third stage is 100-110°C, and the aging time is 10-20 minutes.

10. An instant roasted barbecued pork, characterized by: The instant roasted barbecued pork is prepared by the method for preparing the instant roasted barbecued pork according to any one of claims 1 to 9.

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