Prefabricated honeydew barbecued pork and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses prefabricated honeydew barbecued pork and a preparation method thereof. The preparation method comprises the following steps: spraying a beetroot bacterial liquid on the surface of pork strips, fermenting for 2-3 hours, adding barbecued pork sauce and auxiliary materials, performing vacuum rolling and kneading, performing low-temperature pickling for 13-16 hours, performing packaging after pickling is finished, and performing quick-freezing treatment. Wherein a preparation method of the beet root bacterial liquid comprises the following steps: crushing beet roots, adding the crushed beet roots into the bacterial liquid, performing ultrasonic treatment, performing low-temperature soaking, and performing filtration. The beet root bacterial liquid prepared from the beet roots and the bacterial liquid is used in the pickling process of the pork strips, so that the prepared pre-prepared honeydew barbecued pork can keep red color and luster and is rich in luster in the freezing storage process, and the quality of the barbecued honeydew barbecued pork is close to that of honeydew barbecued pork directly cooked according to a traditional process.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to prefabricated honey barbecued pork and a preparation method thereof. Background Art

[0002] Honey barbecued pork is a traditional famous dish, famous for its bright color, tender taste, sweet but not greasy characteristics. Honey barbecued pork is usually made of pork as the main raw material, and barbecued pork sauce and auxiliary ingredients are added to marinate and then roasted. In order to allow the marinade to fully penetrate the pork, the dish has a strong honey and barbecued pork flavor, and the pork is marinated for several hours. The marinating time in a low temperature environment needs to be more than 10 hours, which makes the cooking time of this dish lengthy and unsuitable for daily family production. The pork marinated with barbecued pork sauce and auxiliary ingredients is frozen to prepare a prefabricated honey barbecued pork product, which can greatly shorten the cooking time of the dish, and consumers do not need to spend a lot of time to complete the preparation. However, pork is prone to darkening due to oxidation during the freezing process, resulting in a decrease in the appearance quality of the product, which is difficult to attract consumers. In the prior art, colorants such as cochineal are added during the marinating process of pork. Although the obtained prefabricated honey barbecued pork is red, its color is unnatural, the hue is monotonous and has no luster. Summary of the invention

[0003] Based on the above reasons, the object of the present invention is to provide a method for preparing pre-made honey barbecue pork, so that the prepared pre-made honey barbecue pork is red and shiny during frozen storage. The present invention clearly provides the pre-made honey barbecue pork prepared according to the preparation method.

[0004] In order to achieve the above object, the first technical solution adopted by the present invention is: The preparation method of prefabricated honey barbecued pork comprises the following steps: Spray beetroot fungus liquid on the surface of pork strips, add barbecue sauce and auxiliary materials after fermentation for 2-3 hours, vacuum tumble and marinate at low temperature for 13-16 hours, and package and quick-freeze after marinating; The preparation method of the beetroot bacterial liquid is as follows: the beetroot is crushed and added into the bacterial liquid, and then the beetroot is soaked at low temperature and filtered after ultrasonic treatment.

[0005] Furthermore, the bacterial liquid is prepared from Lactobacillus plantarum and Lactobacillus lactic acid.

[0006] Furthermore, the number of viable bacteria in the bacterial solution is 10 3 -10 4 CFU / mL.

[0007] Furthermore, the intensity of the ultrasonic treatment is 65-80 W / L, and the time is 75-90 s.

[0008] Furthermore, the ultrasonic treatment mode is working for 5-10 s and resting for 5-10 s.

[0009] Furthermore, the low-temperature soaking temperature is 10-15°C and the time is 45-60 min.

[0010] Furthermore, the spraying amount of the beetroot bacteria liquid is 2%-3% of the mass of the pork strips.

[0011] Furthermore, the low-temperature pickling temperature is 0-4°C.

[0012] The second technical solution adopted by the present invention is: The prefabricated honey-glazed barbecued pork is prepared according to any of the above preparation methods.

[0013] Furthermore, the storage temperature of the prefabricated honey barbecued pork is -16 to -20°C.

[0014] The beneficial effects of the present invention are: The beetroot bacterial liquid prepared by beetroot and bacterial liquid is used in the process of pickling pork strips, so that the prepared pre-made honey barbecue pork can maintain red color and luster during frozen storage, and the quality after baking is close to that of honey barbecue pork directly cooked according to traditional processes. DETAILED DESCRIPTION

[0015] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, those not indicating specific conditions in the examples are carried out according to the conditions of normal conditions or manufacturer's recommendations.Reagents used or instruments not indicating manufacturers are conventional products that can be obtained by commercial purchase.

[0016] The first embodiment of the present invention provides a method for preparing prefabricated honey barbecued pork, comprising the following steps: Spray beetroot fungus liquid on the surface of pork strips, add barbecue sauce and auxiliary materials after fermentation for 2-3 hours, vacuum tumble and marinate at low temperature for 13-16 hours, and package and quick-freeze after marinating; The preparation method of the beetroot bacterial liquid is as follows: the beetroot is crushed and added into the bacterial liquid, and then the beetroot is soaked at low temperature and filtered after ultrasonic treatment.

[0017] The pork strips described in this embodiment have a width of 4 cm and a thickness of 2-2.5 cm.

[0018] In this embodiment, beetroots are crushed and added to the bacterial liquid, and then ultrasonically treated and soaked at low temperature to fully dissolve the natural pigments such as betalain in the beetroots, to obtain a red beetroot bacterial liquid and spray it on the surface of the pork strips. Through subsequent fermentation and pickling treatments, the beetroot bacterial liquid evenly penetrates into the surface and interior of the pork and tightly adheres to the pork tissue, so that the pre-made honey barbecue pork after frozen storage has a natural red color and is shiny.

[0019] In this embodiment, the bacterial liquid is prepared from Lactobacillus plantarum and Lactobacillus lactis in a mass ratio of 1:1, and the number of viable bacteria in the bacterial liquid is 10 3 -10 4 CFU / mL, the amount of bacterial solution is 1.5-1.8 times the mass of beetroot. The use of bacterial solution not only promotes the dissolution of natural pigments in beetroot, but also improves the antioxidant and antibacterial properties of pork strips, and better maintains its quality during processing and storage.

[0020] Ultrasonic treatment combined with low-temperature soaking ensures that natural pigments in beetroot are fully dissolved, while also avoiding the degradation of natural pigments and the reduction of bacterial activity. The activity of bacterial liquid is even improved to a certain extent. The intensity of ultrasonic treatment is 65-80W / L, the time is 75-90 s, and the treatment mode is 5-10s working and 5-10s intermittent; the temperature of low-temperature soaking is 10-15 ℃, and the time is 45-60 min. It should be noted that if the ultrasonic treatment mode works for too long, the natural pigments will be severely degraded, which will lead to the deterioration of the color of honey barbecue pork.

[0021] In this embodiment, the amount of beetroot bacteria liquid sprayed is 2%-3% of the weight of the pork strips. After the beetroot bacteria liquid is sprayed on the surface of the pork strips, the pork strips are fermented at 35-37°C. The fermentation time should not exceed 3 hours, otherwise it will affect the stability of the natural pigment, making its color lighter, and it will be difficult for the honey barbecued pork to maintain its red color during the pickling and freezing process. The temperature of low-temperature pickling is 0-4°C, at which the pork strips can maintain good quality, and the fermentation is extremely slow, and the stability of the natural pigment is good.

[0022] In this embodiment, the amount of barbecued pork sauce is 6%-10% of the weight of the pork strips. The type and amount of auxiliary materials can be selected and adjusted by those skilled in the art according to the taste requirements of the honey barbecued pork, and this embodiment is not particularly limited. For example, the auxiliary materials include starch, salt, white sugar, seafood sauce, sesame paste, rose wine, citric acid, and malic acid, and the amounts are 0.8%-1%, 0.6%-0.8%, 1%-1.5%, 0.5%-1.5%, 0.5%-1.5%, 1%-2%, 0.05%-0.08%, and 0.01%-0.04% of the weight of the pork strips, respectively.

[0023] In this embodiment, barbecue sauce and auxiliary materials except starch are first added to the fermented pork strips, and vacuum tumbled for 85-90 min under the conditions of vacuum degree of -0.08~-0.1 MPa, temperature of 0-4°C, and rotation speed of 8-10 r / min, and then starch is added, and vacuum tumbled for 8-10 min under the above conditions.

[0024] In this embodiment, the packaging method is vacuum packaging, and the temperature of the quick freezing treatment after packaging is -50~-60°C, the time is 60-80 min, and the quick freezing is performed until the center temperature of the honey barbecue pork is ≤-18°C.

[0025] The second embodiment of the present invention provides pre-made honey-glazed barbecued pork prepared according to the above preparation method.

[0026] The storage temperature of the prefabricated honey barbecue pork in this embodiment is -16~-20°C, and the red color and luster can be maintained during the storage process. After being baked, the quality is close to that of the honey barbecue pork directly cooked according to the traditional process.

[0027] Specific embodiments for implementing the present invention will be disclosed below, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present invention.

[0028] The Lactobacillus plantarum and Lactobacillus lactis in the following examples are all from Guangdong Yikewei Biotechnology Co., Ltd., and other raw materials are all commercially available.

[0029] Example 1 Preparation of Pre-cooked Honey Sauce Barbecued Pork Lactobacillus plantarum and Lactobacillus lactis were prepared in a mass ratio of 1:1 to obtain a viable cell count of 10 3 CFU / mL bacterial solution, the beetroot was washed, drained and crushed, added to the bacterial solution of 1.5 times its mass, and ultrasonically treated for 75 s at 65 W / L intensity, with the treatment mode of working for 5 s and resting for 5 s, then placed in a low-temperature soak at 10 ℃ for 45 min, and filtered to obtain the beetroot bacterial solution; Take pork strips with a width of 4 cm and a thickness of 2 cm, spray them with 2% beetroot bacteria liquid by weight, ferment them at 35 ℃ for 2 h, then add 6%, 0.6%, 1%, 0.5%, 0.5%, 1%, 0.05% and 0.04% barbecue pork sauce, salt, white sugar, seafood sauce, sesame paste, rose wine, citric acid and malic acid by weight of pork strips, and tumble-knead them for 85 min under the conditions of vacuum degree of -0.08 MPa, temperature of 0 ℃ and rotation speed of 8 r / min, then add 0.8% starch by weight of pork strips, tumble-knead them under the above conditions for 8 min, then marinate them at 0 ℃ for 13 h, vacuum pack them, and quickly freeze them at -50 ℃ for 60 min until the center temperature of the material is ≤-18 ℃ to obtain prefabricated honey barbecue pork.

[0030] Example 2 Preparation of Pre-cooked Honey Sauce Barbecued Pork Lactobacillus plantarum and Lactobacillus lactis were prepared in a mass ratio of 1:1 to obtain a viable cell count of 10 3 CFU / mL bacterial solution, the beetroot was washed, drained and crushed, added to the bacterial solution of 1.6 times its mass, and ultrasonically treated for 80 s at 70 W / L intensity, with the treatment mode of working for 8 s and resting for 8 s, then placed in a low-temperature soak at 12 ℃ for 52 min, and filtered to obtain the beetroot bacterial solution; Take pork strips with a width of 4 cm and a thickness of 2 cm, spray them with 2% beetroot bacteria liquid by weight, ferment them at 36 ℃ for 2 h, then add 8%, 0.7%, 1.2%, 1%, 1%, 1.5%, 0.06% and 0.02% barbecue pork sauce, salt, white sugar, seafood sauce, sesame paste, rose wine, citric acid and malic acid by weight of the pork strips, and tumble-knead them for 88 min under the conditions of vacuum degree of -0.09 MPa, temperature of 2 ℃ and rotation speed of 9 r / min, then add 0.9% starch by weight of the pork strips, tumble-knead them under the above conditions for 9 min, then marinate them at 2 ℃ for 15 h, vacuum pack them, and quickly freeze them at -55 ℃ for 70 min until the center temperature of the material is ≤-18 ℃ to obtain prefabricated honey barbecue pork.

[0031] Example 3 Preparation of Pre-cooked Honey Sauce Barbecued Pork Lactobacillus plantarum and Lactobacillus lactis were prepared in a mass ratio of 1:1 to obtain a viable cell count of 10 4 CFU / mL bacterial solution, the beetroot was washed, drained and crushed, added to the bacterial solution 1.8 times its mass, and ultrasonically treated for 90 s at an intensity of 80 W / L, with the treatment mode of working for 10 s and resting for 10 s, then placed in a low-temperature soak at 15 ℃ for 60 min, and filtered to obtain the beetroot bacterial solution; Pork strips with a width of 4 cm and a thickness of 2.5 cm were sprayed with 3% beetroot bacteria liquid by weight. After fermentation at 37 ℃ for 3 h, barbecue sauce, salt, white sugar, seafood sauce, sesame paste, rose wine, citric acid and malic acid at 10%, 0.8%, 1.5%, 1.5%, 1.5%, 2%, 0.08% and 0.01% by weight of the pork strips were added, and the strips were vacuum tumbled for 90 min under the conditions of vacuum degree of -0.1 MPa, temperature of 4 ℃ and rotation speed of 10 r / min. Then, starch at 1% by weight of the pork strips was added, and the strips were vacuum tumbled for 10 min under the above conditions. The strips were then marinated at 4 ℃ for 16 h, vacuum packaged, and quickly frozen at -60 ℃ for 80 min until the center temperature of the material was ≤-18 ℃, to obtain prefabricated honey barbecue pork.

[0032] Comparative Example 1 Preparation of Pre-made Honey Sauce Barbecued Pork Compared with Example 1, the difference is that the preparation of bacterial solution and fermentation treatment are eliminated, and the specific preparation method is as follows: The beetroot was washed, drained and crushed, added into clean water 1.5 times of its mass, and ultrasonically treated for 75 s at 65 W / L intensity, with the treatment mode of working for 5 s and resting for 5 s, then placed in a low temperature soak at 10 ℃ for 45 min, and filtered to obtain the beetroot liquid; Take pork strips with a width of 4 cm and a thickness of 2 cm, add 2%, 6%, 0.6%, 1%, 0.5%, 0.5%, 1%, 0.05% and 0.04% of beetroot juice, barbecue sauce, salt, sugar, seafood sauce, sesame paste, rose wine, citric acid and malic acid by weight of the pork strips, and tumble-knead the strips under vacuum at a vacuum degree of -0.08 MPa, a temperature of 0 ℃ and a rotation speed of 8 r / min for 85 min, then add 0.8% of starch by weight of the pork strips, tumble-knead the strips under vacuum at the above conditions for 8 min, then marinate at 0 ℃ for 13 h, vacuum pack and quickly freeze at -50 ℃ for 60 min until the center temperature of the material is ≤-18 ℃, to obtain prefabricated honey barbecue pork.

[0033] Comparative Example 2 Preparation of Pre-made Honey Sauce Barbecued Pork Compared with Example 1, the difference is that the fermentation treatment is cancelled, that is, while the beetroot bacteria liquid is sprayed on the pork strips, auxiliary materials such as barbecue sauce and salt are added for subsequent treatment.

[0034] Comparative Example 3 Preparation of Pre-made Honey Sauce Barbecued Pork Compared with Example 1, the difference is that the fermentation time is 3.5 h.

[0035] Comparative Example 4 Preparation of Pre-made Honey Sauce Barbecued Pork Compared with Example 1, the difference is that the ultrasonic treatment is cancelled.

[0036] Comparative Example 5 Preparation of Pre-made Honey Sauce Barbecued Pork Compared with Example 1, the difference is that the working mode of ultrasonic treatment is working time 15 s and rest time 5 s.

[0037] Comparative Example 6 Preparation of Pre-made Honey Sauce Barbecued Pork Compared with Example 1, the difference is that when preparing the beetroot bacteria liquid, the soaking temperature is room temperature (25°C).

[0038] Test Example 1 The pre-made honey barbecue pork of the embodiment and comparative example was stored at -16 ℃ for 6 months, and 15 professionals with sensory evaluation experience were invited to evaluate the color of the pre-made honey barbecue pork samples after storage, with a score of 0-10 points, where 8-10 points means "natural red and glossy"; 4-7 points means "light red or red but not natural, with poor gloss"; 0-3 points means "gray or yellowish, dull and matte". The pre-made honey barbecue pork with added colorant cochineal red was used as the control group, and its preparation method was the same as that of comparative example 1, except that the added beetroot liquid was replaced with cochineal red of 0.5% of the pork mass, which was the maximum amount specified in GB 2760-2014 "National Food Safety Standard for the Use of Food Additives". The color evaluation results are shown in Table 1.

[0039] Table 1 Color evaluation results of pre-prepared honey barbecued pork stored for 6 months .

[0040] According to the results in Table 1, the samples of Examples 1-3 prepared according to the process of the present invention still have good color after 6 months of frozen storage, and the color scores are significantly higher than those of the control group and the comparative example samples.

[0041] Test Example 2 The honey barbecue pork samples prepared in the embodiment and the comparative example and stored at -16°C for 6 months were taken out, thawed at 4°C, and baked at 200°C for 20 min, turning over once during baking to ensure that both sides were heated evenly. 15 professionals with sensory evaluation experience were invited to conduct sensory evaluation on the above-baked honey barbecue pork. The sensory evaluation standards are shown in Table 2, and the evaluation results are shown in Table 3. The honey barbecue pork directly cooked according to the traditional process was used as the control group, and its specific preparation method was as follows: Take pork strips with a width of 4 cm and a thickness of 2 cm, add 6%, 0.6%, 1%, 0.5%, 0.5%, 1%, 0.05% and 0.04% of barbecue sauce, salt, sugar, seafood sauce, sesame paste, rose wine, citric acid and malic acid by weight of the pork strips, and tumble-knead them under vacuum conditions of -0.08 MPa, 0 ℃ and 8 r / min for 85 min. Then add 0.8% of starch by weight of the pork strips, tumble-knead them under vacuum conditions for 8 min, and then marinate them at 0 ℃ for 13 h. After marinating, bake them at 200 ℃ for 20 min, turn them over once during baking to ensure even heating on both sides, and in the last 5 min of baking, brush the honey juice made by mixing honey and water evenly on the surface of the honey barbecue pork to make its surface appear bright red.

[0042] Table 2 Sensory evaluation criteria for honey-glazed barbecued pork samples .

[0043] Table 3 Sensory evaluation results of honey-glazed barbecued pork samples .

[0044] According to the sensory evaluation results in Table 3, it can be seen that the prefabricated honey barbecue pork prepared by the process of the present invention still has good sensory quality after baking even if it is frozen and stored for 6 months, and the sensory score is close to that of the control group sample directly cooked according to the traditional process.

[0045] Test Example 3 After the honey-glazed barbecued pork sample of Test Example 2 was cooled, a colorimeter was used to analyze the L* value, a* value, b* The value is determined, where L* The value is between 50 and 60, indicating that the honey barbecue pork sample has a certain brightness, which is neither too dull nor too bright, and has good glossiness and uniform color; a* A value between 10-20 indicates that the honey barbecued pork has a distinct red hue; b* The value is between 10 and 15, and the surface of the honey-glazed barbecued pork has a certain yellow hue, and the color has good richness and layering. The test results are shown in Table 4.

[0046] Table 4 Color determination results of honey-glazed barbecued pork samples .

[0047] According to the color measurement results in Table 4, it can be seen that the prefabricated barbecued pork sample prepared by the process of the present invention has a bright red and shiny color after baking, and has good richness and layering.

[0048] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing pre-made honey barbecued pork, characterized in that: The following steps are involved: Spray beetroot fungus liquid on the surface of pork strips, add barbecue sauce and auxiliary materials after fermentation for 2-3 hours, vacuum tumble and marinate at low temperature for 13-16 hours, and package and quick-freeze after marinating; The preparation method of the beetroot bacterial liquid is as follows: the beetroot is crushed and added into the bacterial liquid, and then the beetroot is soaked at low temperature and filtered after ultrasonic treatment.

2. The preparation method according to claim 1, characterized in that The bacterial liquid is prepared from Lactobacillus plantarum and Lactobacillus lactic acid.

3. The preparation method according to claim 1 or 2, characterized in that: The number of viable bacteria in the bacterial solution is 10 3 -10 4 CFU / mL.

4. The preparation method according to claim 1, characterized in that: The intensity of the ultrasonic treatment is 65-80 W / L, and the time is 75-90 s.

5. The preparation method according to claim 4, characterized in that: The ultrasonic treatment mode is 5-10 s on and 5-10 s off.

6. The preparation method according to claim 1, characterized in that: The low-temperature soaking temperature is 10-15°C and the time is 45-60 minutes.

7. The preparation method according to claim 1, characterized in that: The spraying amount of the beetroot bacteria liquid is 2%-3% of the mass of the pork strips.

8. The preparation method according to claim 1, characterized in that: The low-temperature pickling temperature is 0-4°C.

9. The prefabricated honey-glazed barbecued pork prepared by the method for preparing prefabricated honey-glazed barbecued pork as described in any one of claims 1 to 8.

10. The pre-made honey-glazed barbecued pork according to claim 9, characterized in that: The storage temperature of the pre-made honey barbecued pork is -16 to -20°C.