Sichuan-style dried bean curd double cooked pork slice prefabricated vegetable and flavor-preserving preparation method

Abstract

The invention discloses a Sichuan-style dried bean curd double cooked pork slice prefabricated vegetable and a flavor-preserving preparation method, and belongs to the technical field of food preparation. The preparation method adopts a synergistic mode of flavor compensation and gap sterilization, and comprises the following steps: gradually adding ingredients into a hot pot, and frying; mixing the stir-fried raw materials and ingredients, and matching according to the proportion; sequentially bagging, exhausting and packaging the stir-fried mixed sample; feeding the packaged mixed sample into a sterilization assembly line, wherein the samples on the sterilization assembly line are uniformly placed; setting three stages of sterilization processes; placing the sterilized mixed sample in an incubator, and reserving the sample for observation; and after the product is put in storage, setting a product observation retention period, and detecting and supervising by using a pre-prepared vegetable retention detection method. The method overcomes the defect that the flavor of the product is damaged by a traditional high-temperature and high-pressure sterilization mode, achieves a two-year commercial sterility result, enables the product to be well stored in a normal-temperature state, is long in shelf life, does not need cold-chain storage and transportation, and is energy-saving and environment-friendly.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, and in particular to a Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish and a flavor-authentication preparation method. Background Art

[0002] Pre-prepared meals are pre-prepared foods made from agricultural, livestock, poultry and aquatic products, with various auxiliary ingredients, and are made through pre-processing such as cutting, mixing, marinating, tumbling, kneading, shaping, seasoning, or pre-cooking such as frying, deep-frying, baking, boiling and steaming.

[0003] Sichuan-style dried bean curd and twice-cooked pork pre-cooked dishes have a unique taste and aroma, with tender meat, flavorful dried bean curd, spicy and rich aftertaste. As a pre-cooked dish, Sichuan-style dried bean curd and twice-cooked pork pre-cooked dishes have a quick way of eating, which is pre-processed, ready-to-eat or ready-to-cook, but how to maintain its unique taste and flavor is very difficult. At the same time, since most Sichuan-style pre-cooked dishes have complex material compositions and use different processing technologies, the degree of microbial killing is not enough, resulting in the reproduction of pre-cooked dishes during storage, affecting the shelf life of pre-cooked dishes. Although the existing high-temperature sterilization technology can effectively kill microorganisms, the pre-cooked dishes prepared by this technology will cause nutritional changes and serious flavor loss, and the shelf life is generally less than 9 months. For Sichuan-style dried bean curd and twice-cooked pork pre-cooked dishes, the existing preparation methods include industrial pre-processing methods, central kitchen models, traditional manual production methods and other preparation methods. The taste and quality of industrial pre-processing methods are greatly reduced due to the large-scale production method; after multiple heating and seasoning treatments, the nutrients are lost. The central kitchen model produces according to uniform standards and recipes, which makes it difficult to achieve personalized customization; the pre-prepared dishes need to be transported to various stores and sales points, and the process faces challenges in temperature control and time delays; this model requires a large amount of money to be invested in equipment, raw materials, and research and development, resulting in high costs. Traditional manual production methods have the problems of low production efficiency, unstable quality, and difficult to ensure sanitary conditions; other preparation methods have problems such as immature technology and low consumer acceptance. Therefore, proposing a method for preparing a pre-prepared Sichuan-style tofu and twice-cooked pork dish that overcomes the defects of the prior art and can preserve the flavor has become a technical problem that the prior art urgently needs to solve. Summary of the invention

[0004] Based on the technical problems to be solved by the present invention, the present invention proposes a Sichuan-flavor dried tofu and twice-cooked pork pre-cooked dish and a flavor-preserving preparation method, which uses flavor compensation and intermittent temperature-changing sterilization to retain the original flavor of the Sichuan-flavor dried tofu and twice-cooked pork pre-cooked dish.

[0005] One of the purposes of the present invention is to provide a method for preparing a Sichuan-style dried tofu and twice-cooked pork pre-cooked dish, which is characterized by comprising the following steps:

[0006] S1. According to the preparation formula of Sichuan-style dried tofu and twice-cooked pork, gradually add the ingredients into a hot pan and stir-fry to obtain stir-fried raw materials;

[0007] S2, mixing the fried raw materials and ingredients according to proportion to obtain a fried mixed sample;

[0008] S3, bagging, exhausting and packaging the stir-fried mixed sample in sequence to obtain a packaged mixed sample;

[0009] S4, sending the packaged mixed sample to the sterilization line, the samples on the sterilization line are evenly placed, and each layer does not exceed 3-5 bags; setting a three-stage sterilization process, in the first stage, the temperature is set to 100°C, the sterilization time is 50min, and after an interval of 24 hours, the second stage sterilization is carried out; the second stage sterilization temperature is 105°C, the sterilization time is 50min, and after an interval of 24 hours, the third stage sterilization is carried out; the third stage sterilization temperature is 121°C, and the sterilization time is 5min; obtain the sterilized mixed sample;

[0010] S5. Place the sterilized mixed sample in a 37°C incubator and keep the sample to observe whether the bag is swollen for one month. After the product is put into storage, set a product observation retention period and conduct inspection and supervision using the pre-prepared meal retention inspection method.

[0011] Furthermore, the Sichuan-flavored dried tofu and twice-cooked pork comprises the following components in parts by weight:

[0012] 320.00 to 420.00 portions of pork belly, 300.00 to 400.00 portions of dried tofu, 0.26 to 0.50 portions of Sichuan peppercorns, 5.00 to 8.30 portions of fermented black beans, 3.00 to 6.94 portions of sweet noodle sauce, 0.50 to 0.84 portions of chicken essence, 1.00 to 1.90 portions of MSG, 1.00 to 1.66 portions of white sugar, 4.00 to 6.18 portions of dark soy sauce, and 18.42 to 21.84 portions of black bean paste.

[0013] Furthermore, the preparation method of the Sichuan-flavor dried bean curd and twice-cooked pork pre-cooked dish includes a flavor compensation method;

[0014] The flavor compensation method is to add seasoning;

[0015] The condiments include Sichuan peppercorns, sweet bean sauce and dark soy sauce;

[0016] The added amount of the seasoning is 115% to 130% of the original amount.

[0017] Furthermore, the preparation method of the Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish comprises intermittent temperature-changing sterilization;

[0018] The intermittent temperature-variable sterilization includes three stages of heating sterilization;

[0019] The three stages of heating sterilization include: in the first stage, the temperature is set to 100°C and the sterilization time is 40min to 60min; in the second stage, the temperature is set to 105°C and the sterilization time is 40min to 60min; in the third stage, the temperature is set to 121°C and the sterilization time is 3min to 5min.

[0020] Furthermore, the interval time between each stage of the intermittent variable temperature sterilization is 10 hours to 24 hours.

[0021] Furthermore, the intermittent variable temperature sterilization includes low-temperature processing of the Sichuan-style dried tofu and twice-cooked pork pre-cooked dish.

[0022] Furthermore, the intermittent temperature-variable sterilization includes bagging, venting and packaging the Sichuan-style dried tofu and twice-cooked pork pre-cooked dish;

[0023] The intermittent temperature-variable sterilization is direct sterilization.

[0024] Furthermore, the intermittent variable temperature sterilization includes stacking the Sichuan-style dried bean curd and twice-cooked pork pre-cooked dishes, with each layer having 3 to 5 bags.

[0025] The second purpose of the present invention is to provide a Sichuan-flavor dried bean curd and twice-cooked pork pre-cooked dish prepared by a method for preparing the Sichuan-flavor dried bean curd and twice-cooked pork pre-cooked dish.

[0026] Furthermore, the main flavor substances of the Sichuan-style dried tofu and twice-cooked pork pre-prepared dish include β-myrcene, 2-pentylfuran, β-pinene, linalyl acetate, linalool, hexanal, 1-hexanol, ethyl maltol or D-limonene.

[0027] Compared with the prior art, the present invention provides a Sichuan-style dried tofu and twice-cooked pork pre-cooked dish and a method for preparing the same with preserved flavor, which has the following beneficial effects:

[0028] 1. The flavor preservation technology of Sichuan-style dried bean curd and twice-cooked pork pre-prepared dish proposed in the present invention overcomes the damage to the product flavor caused by the traditional high-temperature and high-pressure sterilization method, adopts a synergistic mode of intermittent sterilization and flavor compensation, and can better preserve the flavor and form of the Sichuan-style dried bean curd and twice-cooked pork pre-prepared dish.

[0029] 2. The present invention breaks through the traditional pre-prepared dishes that generally rely on long-term high-temperature and high-pressure sterilization methods. Intermittent sterilization can well preserve the diverse forms and flavors of pre-prepared dishes, achieving a 2-year commercial sterility result, allowing the product to be better preserved at room temperature, with a long shelf life, no need for cold chain storage and transportation, and energy saving and environmental protection.

[0030] 3. The Sichuan-style dried bean curd and twice-cooked pork pre-prepared dish prepared by the present invention explores the sterilization process of the traditional Sichuan-style dried bean curd and twice-cooked pork pre-prepared dish. While ensuring food safety, the original flavor components of the dried bean curd and twice-cooked pork pre-prepared dish are maintained as much as possible, thereby ensuring good quality, adapting to most geographical environments and time spans, and meeting human needs for food convenience and high-quality diet. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The GC-MS result diagram of a Sichuan-style dried tofu and twice-cooked pork pre-cooked dish after frying is shown in an embodiment of the present invention;

[0032] Figure 2 A GC-MS result diagram of a Sichuan-style dried tofu and twice-cooked pork pre-cooked dish after sterilization is shown in an embodiment of the present invention;

[0033] Figure 3 A GC-MS result diagram showing a Sichuan-style dried tofu and twice-cooked pork pre-cooked dish after intermittent sterilization and flavor compensation synergistic treatment according to an embodiment of the present invention;

[0034] Figure 4 It shows the GC-MS result of intermittent sterilization and flavor compensation synergistic treatment of a Sichuan-style dried tofu and twice-cooked pork pre-prepared dish according to an embodiment of the present invention, after excessive addition of 15% dark soy sauce for flavor compensation;

[0035] Figure 5 The GC-MS result diagram of a Sichuan-style dried tofu and twice-cooked pork pre-cooked dish according to an embodiment of the present invention is shown after intermittent sterilization and flavor compensation are coordinated to add 15% dark soy sauce and 20% sweet noodle sauce for flavor compensation;

[0036] Figure 6 The GC-MS result diagram of a Sichuan-style dried tofu and twice-cooked pork pre-cooked dish according to an embodiment of the present invention is shown after intermittent sterilization and flavor compensation are coordinated to excessively add 15% dark soy sauce and 18% peppercorns for flavor compensation;

[0037] Figure 7 The GC-MS result graph shows the intermittent sterilization and flavor compensation synergistic treatment of a Sichuan-style dried tofu and twice-cooked pork pre-cooked dish according to an embodiment of the present invention, after excessive addition of 15% dark soy sauce and 18% Sichuan peppercorns for flavor compensation and intermittent sterilization temperature setting;

[0038] Figure 8 The GC-MS result graph shows a synergistic treatment of intermittent sterilization and flavor compensation for a Sichuan-style dried tofu and twice-cooked pork pre-prepared dish according to an embodiment of the present invention, after excessive addition of 15% dark soy sauce and 18% Sichuan peppercorns for flavor compensation and extending the intermittent sterilization temperature setting. DETAILED DESCRIPTION

[0039] The exemplary embodiments of the present application will be described in more detail below with reference to the accompanying drawings. Although the exemplary embodiments of the present application are shown in the accompanying drawings, it should be understood that the present application can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided in order to enable a more thorough understanding of the present application and to fully convey the scope of the present application to those skilled in the art.

[0040] In the following examples, unless otherwise specified, the technical means adopted are conventional means well known to those skilled in the art, and the reagents and materials in the present invention are obtained from the market or other public channels.

[0041] The experimental materials and equipment involved in the present invention mainly include but are not limited to:

[0042] Reagents:

[0043] 2-Octanol 98% Aladdin Biochemical Technology Co., Ltd.;

[0044] instrument:

[0045] QP-2010SE, gas chromatograph-mass spectrometer, Shimadzu Corporation;

[0046] 57328-U Extraction Needle Merck.

[0047] The Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish and the method for preparing the same with preserved flavor described in the present invention, compared with the prior art, are based on a flavor preservation process, overcome the damage to the product flavor caused by the traditional high-temperature and high-pressure sterilization method, adopt an intermittent sterilization and flavor compensation synergistic mode, and better preserve the flavor and form of the Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish, breaking through the common reliance on long-term high-temperature and high-pressure sterilization of traditional pre-cooked dishes. The intermittent sterilization can well preserve the diversified forms and flavors of the pre-cooked dishes, achieving a result of 2 years of commercial sterility, so that the product can be better preserved at room temperature, with a long shelf life, without the need for cold chain storage and transportation, and energy-saving and environmentally friendly; it is adaptable to most geographical environments and time spans, and meets human needs for food convenience and high-quality diet.

[0048] The technical principles of the present invention mainly include:

[0049] Interval sterilization, also known as segmented sterilization or intermittent sterilization, is a food sterilization method. Microorganisms have different sensitivities to heat at different growth stages and environmental conditions. Generally speaking, microbial cells in the logarithmic growth phase have vigorous metabolism, active enzyme systems, and are more sensitive to heat; while microorganisms in the stable phase or spore state have relatively strong heat resistance. During the intermittent sterilization process, through multiple cycles of heating and cooling, the number of microorganisms in food can be gradually reduced for microorganisms in different states until the requirements of commercial sterility are met. Flavor compensation refers to the process of adding certain raw materials to compensate for the loss of flavor caused by processing, storage and other factors during food processing or cooking, so that the food maintains or enhances its original flavor characteristics. The flavor authenticity technology of Sichuan-style dried tofu and twice-cooked pork pre-prepared dishes was developed by combining flavor compensation and intermittent sterilization.

[0050] Based on the above principle, the present invention proposes a Sichuan-style dried tofu and twice-cooked pork pre-cooked dish and a method for preparing the same with preserved flavor, comprising:

[0051] (1) According to the formula of Sichuan-style dried bean curd and twice-cooked pork: 370.00 parts of fine pork belly, 350.00 parts of Yingxiangyuan dried bean curd, 0.38 parts of pepper, 6.65 parts of fermented black beans, 4.97 parts of sweet noodle sauce, 0.67 parts of chicken essence, 1.45 parts of monosodium glutamate, 1.33 parts of white sugar, 5.09 parts of dark soy sauce, and 18.42 parts of bean paste, the ingredients are gradually added into a hot pan and stir-fried;

[0052] (2) mixing the raw materials and ingredients according to a certain ratio, wherein 26% of bean paste is added in excess, and 15% of dark soy sauce is added in excess to compensate for the flavor;

[0053] (3) After frying, the mixed samples are bagged in sequence, vented and packaged, and sent to the sterilization line. The samples on the sterilization line are evenly placed, with no more than 3-5 bags per layer;

[0054] (4) A three-stage sterilization process is set. In the first stage, the temperature is set to 100°C and the sterilization time is 50 minutes. After an interval of 24 hours, the second stage sterilization is carried out; the second stage sterilization temperature is 105°C and the sterilization time is 50 minutes. After an interval of 24 hours, the third stage sterilization is carried out; the third stage sterilization temperature is 121°C and the sterilization time is 5 minutes;

[0055] (5) After sterilization, place the product in a 37°C incubator and keep a sample to observe whether the bag is swollen for one month. After the product is put into storage, set a product observation retention period and conduct inspection and supervision using the pre-prepared meal retention inspection method.

[0056] The detection and effect evaluation of the Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish of the present invention comprises:

[0057] (1) Sample pretreatment for flavor component analysis: Shear the sample, crush it with a tissue crusher, mix it evenly, weigh 3 g of the sample and add it to a 20 mL sample bottle, insert the extraction head into the sample bottle, push out the fiber head and adsorb it at 65 °C for 40 min; 2-octanol is used as the internal standard substance;

[0058] (2) Flavor component detection method: insert the extraction head adsorbed with the analytical component into the GC-MS injector, push out the fiber head, desorb, and start the instrument to collect data. Chromatographic conditions: 40℃-2min; first stage: 5℃ / min, final temperature 100℃; second stage: 10℃ / min, final temperature 250℃, constant for 25min. Mass spectrometry conditions: ionization mode EI (electron bombardment), injection hole temperature 210℃, interface temperature 230℃, electron energy 70eV, filament emission current 50μA, acquisition mode is full scan and mass range 33~450m / z.

[0059] Example 1

[0060] The invention provides a method for evaluating the flavor of a Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish after frying.

[0061] Mainly include:

[0062] (1) According to the formula of Sichuan-style dried tofu and twice-cooked pork: 370g of premium pork belly, 350.00g of Yingxiangyuan dried tofu, 0.38g of pepper, 6.65g of fermented black beans, 4.97g of sweet noodle sauce, 0.67g of chicken essence, 1.45g of monosodium glutamate, 1.33g of sugar, 5.09g of dark soy sauce, and 18.42g of bean paste, the ingredients were gradually added to a hot pot and stir-fried over high heat for 2-3 minutes;

[0063] (2) Sample pretreatment for flavor component analysis: Shear the sample, crush it with a tissue crusher, mix it evenly, weigh 3 g of the sample and add it to a 20 mL sample bottle, insert the extraction head into the sample bottle, push out the fiber head and adsorb it at 65 °C for 40 min; 2-octanol is used as the internal standard substance;

[0064] (3) Flavor component detection method: insert the extraction head adsorbed with the analysis component into the GC-MS injector, push out the fiber head, desorb at 250℃ for 1min, and start the instrument to collect data. Chromatographic conditions: 40℃-2min; first stage: 5℃ / min, final temperature 100℃; second stage: 10℃ / min, final temperature 250℃, constant for 25min. Mass spectrometry conditions: ionization mode EI (electron bombardment), injection hole temperature 210℃, interface temperature 230℃, electron energy 70eV, filament emission current 50μA, acquisition mode is full scan and mass range 33~450m / z.

[0065] result:

[0066] See also Figure 1 , the main flavor components of the samples were analyzed by principal component analysis, totaling 190 flavor substances. The main flavor substances were found to be D-limonene, β-myrcene, linalool, ethyl maltol, 2-pentylfuran, β-pinene, hexanal, 1-hexanol and linalyl acetate. This result reflects the characteristic flavor of Sichuan-style tofu and twice-cooked pork after frying. The main sources of these flavor substances include raw materials, seasonings, frying time and process.

[0067] Example 2

[0068] The invention provides a preparation process for a Sichuan-style dried bean curd and twice-cooked pork pre-dish capable of improving the storage time.

[0069] Mainly include:

[0070] (1) According to the formula of Sichuan-style dried bean curd and twice-cooked pork, the pork belly is 370 g, the dried bean curd is 350.00 g, the pepper is 0.38 g, the fermented black beans are 6.65 g, the sweet noodle sauce is 4.97 g, the chicken essence is 0.67 g, the monosodium glutamate is 1.45 g, the sugar is 1.33 g, the dark soy sauce is 5.09 g, and the bean paste is 18.42 g. The pork belly is stir-fried over high heat for 2-3 min, and the pork belly is bagged, and the pork belly is sent to the sterilization line after exhausting and packaging.

[0071] (2) The samples on the sterilization line are placed evenly, with no more than 3-5 bags per layer;

[0072] (3) The sterilization temperature is 121°C and the sterilization time is 30 min;

[0073] (4) After sterilization, place the sample in a 37°C incubator and observe whether the bag swells for one month;

[0074] (5) After the products enter the warehouse, set a product observation retention period and conduct inspection and supervision using the pre-prepared food retention inspection method;

[0075] (6) Sample pretreatment for flavor component analysis: Shear the sample, crush it with a tissue crusher, mix it evenly, weigh 3 g of the sample and add it to a 20 mL sample bottle, insert the extraction head into the sample bottle, push out the fiber head and adsorb it at 65 °C for 40 min; 2-octanol is used as the internal standard substance;

[0076] (7) Flavor component detection method: insert the extraction head adsorbed with the analysis component into the GC-MS injector, push out the fiber head, desorb at 250℃ for 1min, and start the instrument to collect data. Chromatographic conditions: 40℃-2min; first stage: 5℃ / min, final temperature 100℃; second stage: 10℃ / min, final temperature 250℃, constant for 25min. Mass spectrometry conditions: ionization mode EI (electron bombardment), injection hole temperature 210℃, interface temperature 230℃, electron energy 70eV, filament emission current 50μA, acquisition mode full scan and mass range 33-450m / z.

[0077] result:

[0078] See also Figure 2 , the main flavor components of the samples were analyzed by principal component analysis, and it was found that the main flavors were β-myrcene, 2-pentylfuran, β-pinene and linalyl acetate. Compared with the frying process, a large number of flavor substances were lost. Due to the high temperature and high pressure treatment, the characteristic flavor of Sichuan-style dried tofu and twice-cooked pork was greatly affected. Under high temperature and high pressure conditions, some low-boiling point and highly volatile flavor substances in food, such as alcohols, aldehydes, esters, etc., are easy to volatilize and escape. These substances usually contribute greatly to the aroma of food. Their loss will reduce the aroma intensity of the food and make the flavor bland.

[0079] Example 3

[0080] The invention provides a synergistic treatment process for intermittent sterilization and flavor compensation of a pre-prepared Sichuan-style dried bean curd and twice-cooked pork dish with excessive addition of bean paste.

[0081] Mainly include:

[0082] According to the recipe, the raw materials and ingredients are mixed and matched in a certain proportion, among which 26% excess bean paste is added for flavor compensation. After frying, the mixed samples are bagged in turn, exhausted and packaged, and sent to the sterilization line. The samples on the sterilization line are evenly placed, with no more than 3-5 bags on each layer. A three-stage sterilization process is set. In the first stage, the temperature is set to 100°C and the sterilization time is 40min. After an interval of 12 hours, the second stage sterilization is carried out; the second stage sterilization temperature is 110°C and the sterilization time is 60min. After an interval of 12 hours, the third stage sterilization is carried out; the third stage sterilization temperature is 121°C and the sterilization time is 10min. After the sterilization is completed, it is placed in a 37°C incubator and samples are kept to observe whether the bag swells for one month.

[0083] After the product is put into storage, a product observation retention period is set, and the product is inspected and supervised using the retention detection method for pre-prepared dishes. Among them, the pretreatment of the flavor component analysis sample includes shearing the sample, crushing it with a tissue crusher, mixing it evenly, weighing 3g of the sample and adding it to a 20mL sample bottle, inserting the extraction head into the sample bottle, pushing out the fiber head and adsorbing it at 65℃ for 40min; 2-octanol is used as the internal standard substance. The flavor component detection method includes inserting the extraction head adsorbed with the analysis component into the GC-MS injector, pushing out the fiber head, desorbing at 250℃ for 1min, and starting the instrument to collect data. Chromatographic conditions: 40℃-2min; first stage: 5℃ / min, final temperature 100℃; second stage: 10℃ / min, final temperature 250℃, constant for 25min. Mass spectrometry conditions: ionization mode EI (electron bombardment), injection hole temperature 210°C, interface temperature 230°C, electron energy 70eV, filament emission current 50μA, acquisition mode full scan and mass range 33-450m / z.

[0084] result:

[0085] See also Figure 3 , the analysis results show that the main volatile components are: β-myrcene, 2-pentylfuran, β-pinene, linalyl acetate, linalool and hexanal. By adding excessive bean paste, the main flavor substances linalool and hexanal of Sichuan-style dried bean curd and twice-cooked pork pre-prepared dishes were increased compared with the fried samples. After high temperature and high pressure sterilization, it was found that a large amount of flavor was lost. We can enhance it by excessively adding the main substances that provide flavor. Bean paste can provide substances such as linalool and hexanal for Sichuan-style dried bean curd and twice-cooked pork. According to a certain proportion, 26% bean paste was added in excess to compensate for the flavor.

[0086] Example 4

[0087] The invention provides a technology for sterilizing and preserving the flavor of Sichuan-style dried bean curd and twice-cooked pork pre-cooked dishes by excessively adding bean paste and dark soy sauce for flavor compensation.

[0088] Mainly include:

[0089] According to the recipe, the raw materials and ingredients are mixed and matched in a certain proportion. The bean paste is added in excess of 26%, and 15% dark soy sauce is added in excess for flavor compensation. After frying, the mixed samples are bagged in turn, and sent to the sterilization line after exhaust and packaging. The samples on the sterilization line are evenly placed, with no more than 3-5 bags per layer. A three-stage sterilization process is set. In the first stage, the temperature is set to 100℃, the sterilization time is 50min, and after an interval of 12 hours, the second stage of sterilization is carried out; the second stage of sterilization temperature is 110℃, the sterilization time is 50min, and after an interval of 12 hours, the third stage of sterilization is carried out; the third stage of sterilization temperature is 121℃, and the sterilization time is 10min. After the sterilization is completed, it is placed in a 37℃ incubator, and the sample is kept to observe whether the bag swells for one month.

[0090] After the product is put into storage, a product observation retention period is set, and the product is inspected and supervised using the retention detection method for pre-prepared dishes. Among them, the pretreatment of the flavor component analysis sample includes shearing the sample, crushing it with a tissue crusher, mixing it evenly, weighing 3g of the sample and adding it to a 20mL sample bottle, inserting the extraction head into the sample bottle, pushing out the fiber head and adsorbing it at 65℃ for 40min; 2-octanol is used as the internal standard substance. The flavor component detection method includes inserting the extraction head adsorbed with the analysis component into the GC-MS injector, pushing out the fiber head, desorbing at 250℃ for 1min, and starting the instrument to collect data. Chromatographic conditions: 40℃-2min; first stage: 5℃ / min, final temperature 100℃; second stage: 10℃ / min, final temperature 250℃, constant for 25min. Mass spectrometry conditions: ionization mode EI (electron bombardment), injection hole temperature 210°C, interface temperature 230°C, electron energy 70eV, filament emission current 50μA, acquisition mode full scan and mass range 33-450m / z.

[0091] result:

[0092] See also Figure 4 , through principal component analysis, it was found that the main volatile components were β-myrcene, 2-pentylfuran, β-pinene, linalyl acetate, linalool, hexanal and 1-hexanol. By adding excessive bean paste, the main flavor substance 1-hexanol in Sichuan-style dried bean curd and twice-cooked pork pre-prepared dishes was increased compared with the fried samples. After high temperature and high pressure sterilization, it was found that a large amount of flavor was lost, which can be enhanced by excessive addition of the main substances that provide flavor. Dark soy sauce can provide flavor substances such as 1-hexanol for Sichuan-style dried bean curd and twice-cooked pork. According to a certain proportion, 15% dark soy sauce was added excessively for flavor compensation.

[0093] Example 5

[0094] The invention provides a technology for sterilizing and preserving the flavor of Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish by excessively adding bean paste, dark soy sauce and sweet noodle sauce for flavor compensation.

[0095] Mainly include:

[0096] According to the recipe, the raw materials and ingredients are mixed and matched in a certain proportion. The bean paste is added in excess of 26%, and 15% dark soy sauce and 20% sweet noodle sauce are added in excess to compensate for the flavor. After frying, the mixed samples are bagged in turn, and sent to the sterilization line after exhaust and packaging. The samples on the sterilization line are evenly placed, with no more than 3-5 bags per layer. A three-stage sterilization process is set. In the first stage, the temperature is set to 100℃, the sterilization time is 50min, and after an interval of 12 hours, the second stage of sterilization is carried out; the second stage of sterilization temperature is 110℃, the sterilization time is 50min, and after an interval of 12 hours, the third stage of sterilization is carried out; the third stage of sterilization temperature is 121℃, and the sterilization time is 10min. After the sterilization is completed, it is placed in a 37℃ incubator, and the sample is kept to observe whether the bag swells for one month.

[0097] After the product is put into storage, a product observation retention period is set, and the product is inspected and supervised using the retention detection method for pre-prepared dishes. Among them, the pretreatment of the flavor component analysis sample includes shearing the sample, crushing it with a tissue crusher, mixing it evenly, weighing 3g of the sample and adding it to a 20mL sample bottle, inserting the extraction head into the sample bottle, pushing out the fiber head and adsorbing it at 65℃ for 40min; 2-octanol is used as the internal standard substance. The flavor component detection method includes inserting the extraction head adsorbed with the analysis component into the GC-MS injector, pushing out the fiber head, desorbing at 250℃ for 1min, and starting the instrument to collect data. Chromatographic conditions: 40℃-2min; first stage: 5℃ / min, final temperature 100℃; second stage: 10℃ / min, final temperature 250℃, constant for 25min. Mass spectrometry conditions: ionization mode EI (electron bombardment), injection hole temperature 210°C, interface temperature 230°C, electron energy 70eV, filament emission current 50μA, acquisition mode full scan and mass range 33-450m / z.

[0098] result:

[0099] See also Figure 5, through principal component analysis, the main volatile components are β-myrcene, 2-pentylfuran, β-pinene, linalyl acetate, linalool, hexanal, 1-hexanol and ethyl maltol. By adding excessive bean paste, the main flavor substance ethyl maltol of Sichuan-style dried bean curd and twice-cooked pork pre-prepared dishes was increased compared with the fried samples. After high temperature and high pressure sterilization, it was found that a large amount of flavor was lost, which can be enhanced by excessive addition of the main substances that provide flavor. Bean paste can provide flavor substances such as ethyl maltol for Sichuan-style dried bean curd and twice-cooked pork. According to a certain proportion, 26% bean paste was added in excess to compensate for the flavor.

[0100] Example 6

[0101] The invention provides a technology for sterilizing and preserving the flavor of Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish by excessively adding bean paste, dark soy sauce and peppercorns for flavor compensation.

[0102] Mainly include:

[0103] According to the recipe, the raw materials and ingredients are mixed and matched in a certain proportion. The bean paste is added in excess of 26%, and 15% dark soy sauce is added in excess for flavor compensation. After frying, the mixed samples are bagged in turn, and sent to the sterilization line after exhaust and packaging. The samples on the sterilization line are evenly placed, with no more than 3-5 bags per layer. A three-stage sterilization process is set. In the first stage, the temperature is set to 100℃, the sterilization time is 50min, and after an interval of 12 hours, the second stage of sterilization is carried out; the second stage of sterilization temperature is 110℃, the sterilization time is 50min, and after an interval of 12 hours, the third stage of sterilization is carried out; the third stage of sterilization temperature is 121℃, and the sterilization time is 10min. After the sterilization is completed, it is placed in a 37℃ incubator, and the sample is kept to observe whether the bag swells for one month.

[0104] After the product is put into storage, a product observation retention period is set, and the product is inspected and supervised using the retention detection method for pre-prepared dishes. Among them, the pretreatment of the flavor component analysis sample includes shearing the sample, crushing it with a tissue crusher, mixing it evenly, weighing 3g of the sample and adding it to a 20mL sample bottle, inserting the extraction head into the sample bottle, pushing out the fiber head and adsorbing it at 65℃ for 40min; 2-octanol is used as the internal standard substance. The flavor component detection method includes inserting the extraction head adsorbed with the analysis component into the GC-MS injector, pushing out the fiber head, desorbing at 250℃ for 1min, and starting the instrument to collect data. Chromatographic conditions: 40℃-2min; first stage: 5℃ / min, final temperature 100℃; second stage: 10℃ / min, final temperature 250℃, constant for 25min. Mass spectrometry conditions: ionization mode EI (electron bombardment), injection hole temperature 210°C, interface temperature 230°C, electron energy 70eV, filament emission current 50μA, acquisition mode full scan and mass range 33-450m / z.

[0105] result:

[0106] See also Figure 6 , through principal component analysis, the main volatile components are β-myrcene, 2-pentylfuran, β-pinene, linalyl acetate, linalool, hexanal, 1-hexanol, ethyl maltol and D-limonene. By adding excessive bean paste, the main flavor substance D-limonene in Sichuan-style dried bean curd and twice-cooked pork pre-prepared dishes was increased compared with the fried samples. After high temperature and high pressure sterilization, it was found that a large amount of flavor was lost, which can be enhanced by excessive addition of the main substances that provide flavor. Sichuan pepper can provide flavor substances such as D-limonene for Sichuan-style dried bean curd and twice-cooked pork. According to a certain proportion, 26% bean paste was added in excess to compensate for the flavor.

[0107] Example 7

[0108] The invention proposes an intermittent sterilization and flavor preservation technology for a Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish with different intermittent sterilization temperature settings.

[0109] Mainly include:

[0110] According to the recipe, the raw materials and ingredients are mixed and matched in a certain proportion. The bean paste is added in excess of 26%, and 15% dark soy sauce is added in excess for flavor compensation. After frying, the mixed samples are bagged in turn, and sent to the sterilization line after exhaust and packaging. The samples on the sterilization line are evenly placed, with no more than 3-5 bags per layer. A three-stage sterilization process is set. In the first stage, the temperature is set to 100℃, the sterilization time is 50min, and after an interval of 12 hours, the second stage of sterilization is carried out; the second stage of sterilization temperature is 105℃, the sterilization time is 50min, and after an interval of 12 hours, the third stage of sterilization is carried out; the third stage of sterilization temperature is 121℃, and the sterilization time is 5min. After the sterilization is completed, it is placed in a 37℃ incubator, and the sample is kept to observe whether the bag swells for one month.

[0111] After the product is put into storage, a product observation retention period is set, and the product is inspected and supervised using the retention detection method for pre-prepared dishes. Among them, the pretreatment of the flavor component analysis sample includes shearing the sample, crushing it with a tissue crusher, mixing it evenly, weighing 3g of the sample and adding it to a 20mL sample bottle, inserting the extraction head into the sample bottle, pushing out the fiber head and adsorbing it at 65℃ for 40min; 2-octanol is used as the internal standard substance. The flavor component detection method includes inserting the extraction head adsorbed with the analysis component into the GC-MS injector, pushing out the fiber head, desorbing at 250℃ for 1min, and starting the instrument to collect data. Chromatographic conditions: 40℃-2min; first stage: 5℃ / min, final temperature 100℃; second stage: 10℃ / min, final temperature 250℃, constant for 25min. Mass spectrometry conditions: ionization mode EI (electron bombardment), injection hole temperature 210°C, interface temperature 230°C, electron energy 70eV, filament emission current 50μA, acquisition mode full scan and mass range 33-450m / z.

[0112] result:

[0113] See also Figure 7 , through principal component analysis, the main volatile components are β-myrcene, 2-pentylfuran, β-pinene, linalyl acetate, linalool, hexanal, 1-hexanol, ethyl maltol and D-limonene. Compared with the frying scheme (Example 1), the main flavor substances of Sichuan-style dried tofu and twice-cooked pork pre-cooked dishes are retained. After high temperature and high pressure sterilization, it is found that a large amount of flavor loss occurs, which can be enhanced by excessive addition of the main substances that provide flavor, and condiments such as bean paste, dark soy sauce, sweet noodle sauce and pepper compensate for the flavor.

[0114] Example 8

[0115] The invention provides a technology for intermittent sterilization and flavor preservation of a Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish with a prolonged intermittent sterilization time.

[0116] Mainly include:

[0117] According to the recipe, the raw materials and ingredients are mixed and matched in a certain proportion. The bean paste is added in excess of 26%, and 15% dark soy sauce is added in excess for flavor compensation. After frying, the mixed samples are bagged in turn, and sent to the sterilization line after exhaust and packaging. The samples on the sterilization line are evenly placed, with no more than 3-5 bags per layer. A three-stage sterilization process is set. In the first stage, the temperature is set to 100℃, the sterilization time is 50min, and after an interval of 24 hours, the second stage of sterilization is carried out; the second stage of sterilization temperature is 105℃, the sterilization time is 50min, and after an interval of 24 hours, the third stage of sterilization is carried out; the third stage of sterilization temperature is 121℃, and the sterilization time is 5min. After the sterilization is completed, it is placed in a 37℃ incubator, and the sample is kept to observe whether the bag swells for one month.

[0118] After the product is put into storage, a product observation retention period is set, and the product is inspected and supervised using the retention detection method for pre-prepared dishes. Among them, the pretreatment of the flavor component analysis sample includes shearing the sample, crushing it with a tissue crusher, mixing it evenly, weighing 3g of the sample and adding it to a 20mL sample bottle, inserting the extraction head into the sample bottle, pushing out the fiber head and adsorbing it at 65℃ for 40min; 2-octanol is used as the internal standard substance. The flavor component detection method includes inserting the extraction head adsorbed with the analysis component into the GC-MS injector, pushing out the fiber head, desorbing at 250℃ for 1min, and starting the instrument to collect data. Chromatographic conditions: 40℃-2min; first stage: 5℃ / min, final temperature 100℃; second stage: 10℃ / min, final temperature 250℃, constant for 25min. Mass spectrometry conditions: ionization mode EI (electron bombardment), injection hole temperature 210°C, interface temperature 230°C, electron energy 70eV, filament emission current 50μA, acquisition mode full scan and mass range 33-450m / z.

[0119] result:

[0120] See also Figure 8 , through principal component analysis, the main volatile components are β-myrcene, 2-pentylfuran, β-pinene, linalyl acetate, linalool, hexanal, 1-hexanol, ethyl maltol and D-limonene. Compared with the frying scheme (Example 1), the main flavor substances of Sichuan-style double-cooked are retained. After high temperature and high pressure sterilization, it is found that a large amount of flavor is lost, which can be enhanced by excessive addition of the main substances that provide flavor, and condiments such as bean paste, dark soy sauce, sweet noodle sauce and pepper are used to compensate for the flavor.

[0121] The present invention mainly supplements the flavor and form of the Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish through the intermittent sterilization and flavor compensation synergistic mode. The present invention synergizes by excessively adding condiments (bean paste, pepper, dark soy sauce and sweet noodle sauce) and adjusting the sterilization time and temperature. While compensating, the sterilization process is adjusted to ensure that the loss of flavor is small. The flavor of the Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish is compensated one by one through the intermittent sterilization and flavor compensation synergistic mode, and finally the flavor and form are better preserved.

[0122] In summary, compared with the prior art, the key process for preserving the flavor of Sichuan-style dried bean curd and twice-cooked pork pre-prepared dishes of the present invention overcomes the damage to the flavor of the product caused by the traditional high-temperature and high-pressure sterilization method, adopts a synergistic mode of intermittent sterilization and flavor compensation, and better preserves the flavor and form of the Sichuan-style dried bean curd and twice-cooked pork pre-prepared dishes, breaking through the traditional pre-prepared dishes that generally rely on long-term high-temperature and high-pressure sterilization methods. The intermittent sterilization can well preserve the diversified forms and flavors of the pre-prepared dishes, achieving a result of 2 years of commercial sterility, so that the product can be better preserved at room temperature, with a long shelf life, no need for cold chain storage and transportation, and energy saving and environmental protection; it is adaptable to most geographical environments and time spans, and meets human needs for food convenience and high-quality diet.

[0123] It should be noted that the term "comprises" or any other variation thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only these elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprises..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0124] The above are only embodiments of the present application and are not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included within the scope of the claims of the present application.

Claims

1. A method for preparing a Sichuan-style dried tofu and twice-cooked pork pre-cooked dish with preserved flavor, characterized in that: The following steps are involved: S1. According to the preparation formula of Sichuan-style dried tofu and twice-cooked pork, gradually add the ingredients into a hot pan and stir-fry to obtain stir-fried raw materials; S2, mixing the fried raw materials and ingredients according to proportion to obtain a fried mixed sample; S3, bagging, exhausting and packaging the stir-fried mixed sample in sequence to obtain a packaged mixed sample; S4, sending the packaged mixed sample to the sterilization line; Set up a sterilization process to obtain a sterilized mixed sample; S5. Place the sterilized mixed sample in a 37°C incubator and keep the sample to observe whether the bag is swollen for one month. After the product is put into storage, set a product observation retention period and conduct inspection and supervision using the pre-prepared meal retention inspection method.

2. The method for preparing the Sichuan-style dried tofu and twice-cooked pork pre-cooked dish with preserved flavor according to claim 1, characterized in that: The Sichuan-style dried tofu twice-cooked pork comprises the following components in parts by weight: 320.00 to 420.00 portions of pork belly, 300.00 to 400.00 portions of dried tofu, 0.26 to 0.50 portions of Sichuan peppercorns, 5.00 to 8.30 portions of fermented black beans, 3.00 to 6.94 portions of sweet noodle sauce, 0.50 to 0.84 portions of chicken essence, 1.00 to 1.90 portions of MSG, 1.00 to 1.66 portions of white sugar, 4.00 to 6.18 portions of dark soy sauce, and 18.42 to 21.84 portions of black bean paste.

3. The method for preparing the Sichuan-style dried tofu and twice-cooked pork pre-cooked dish with preserved flavor according to claim 1, characterized in that: The method for preparing the Sichuan-flavor dried bean curd and twice-cooked pork pre-cooked dish comprises a flavor compensation method; The flavor compensation method is to add seasoning; The condiments include Sichuan peppercorns, sweet bean sauce and dark soy sauce; The added amount of the seasoning is 115% to 130% of the original amount.

4. The method for preparing the Sichuan-style dried tofu and twice-cooked pork pre-cooked dish with preserved flavor according to claim 1, characterized in that: The preparation method of the Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish comprises intermittent temperature-changing sterilization; The intermittent temperature-variable sterilization includes three stages of heating sterilization; The three stages of heating sterilization include: in the first stage, the temperature is set to 100°C and the sterilization time is 40min to 60min; in the second stage, the temperature is set to 105°C and the sterilization time is 40min to 60min; in the third stage, the temperature is set to 121°C and the sterilization time is 3min to 5min.

5. The method for preparing the Sichuan-style dried tofu and twice-cooked pork pre-cooked dish with preserved flavor according to claim 4, characterized in that: The interval time between each stage of the intermittent variable temperature sterilization is 10h to 24h.

6. The method for preparing the Sichuan-style dried tofu and twice-cooked pork pre-cooked dish with preserved flavor according to claim 4, characterized in that: The intermittent variable temperature sterilization includes low-temperature processing of the Sichuan-style dried tofu and twice-cooked pork pre-cooked dish.

7. The method for preparing the Sichuan-style dried tofu and twice-cooked pork pre-cooked dish with preserved flavor according to claim 4, characterized in that: The intermittent temperature-variable sterilization includes bagging, venting and packaging the Sichuan-style dried tofu and twice-cooked pork pre-cooked dish; The intermittent temperature-variable sterilization is direct sterilization.

8. The method for preparing the Sichuan-style dried tofu and twice-cooked pork pre-cooked dish with preserved flavor according to claim 4, characterized in that: The intermittent variable temperature sterilization includes stacking the Sichuan-style dried tofu and twice-cooked pork pre-cooked dishes, with each layer having 3 to 5 bags.

9. The Sichuan-flavored dried bean curd and twice-cooked pork pre-cooked dish prepared according to the method for preparing the Sichuan-flavored dried bean curd and twice-cooked pork pre-cooked dish with preserved flavor according to any one of claims 1 to 8.

10. The Sichuan-style dried tofu and twice-cooked pork pre-cooked dish according to claim 9, characterized in that: The main flavor substances of the Sichuan-style dried bean curd and twice-cooked pork pre-cooked dish at least include D-limonene, β-myrcene and linalool.

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