Streaky pork layered seasoning and freshness locking processing method based on high-pressure gradient permeation

Abstract

The invention discloses a streaky pork layered seasoning and freshness locking processing method based on high-pressure gradient permeation, and relates to the technical field of seasoning and freshness locking. The preparation method comprises the following steps: S1, pretreating raw materials, namely selecting fresh streaky pork, cutting the fresh streaky pork into a proper size, and cleaning to remove impurities and blood on the surface of the streaky pork; s2, seasoning preparation: preparing seasoning according to a certain proportion, including table salt, white sugar, soy sauce, cooking wine, ginger slices, scallion sections, star anise, cinnamon, dried tangerine or orange peel and bay leaves. According to the present invention, with the high pressure gradient permeation technology, the seasoning can uniformly permeate into each layer of the streaky pork so as to achieve the real layered seasoning, such that the problems of non-deep and non-uniform seasoning in the traditional seasoning manner are solved, such that the taste and the flavor of the streaky pork are rich and uniform, and each taste can taste the complete taste; the eating quality of the streaky pork is greatly improved, and the high requirements of consumers on the taste and flavor of delicious food are met.

Description

Technical Field

[0001] The invention relates to the technical field of seasoning and freshness-locking, and in particular to a method for processing pork belly by layered seasoning and freshness-locking based on high-pressure gradient penetration. Background Art

[0002] In the traditional seasoning process of pork belly, due to the multi-layer structure of the meat, it is often difficult for the seasoning to evenly penetrate into the deep layers of the meat, resulting in uneven seasoning and affecting the overall flavor of the pork belly.

[0003] Currently, there are some freshness-locking technologies on the market that are used for pork belly processing. These technologies can maintain the original flavor and taste of pork belly to a certain extent. However, while this technology maintains the freshness of the meat, the shelf life of the processed pork belly is short and it is susceptible to microbial contamination and oxidation reactions, resulting in quality degradation. Existing freshness-locking technologies, while maintaining the original flavor and taste of pork belly, are difficult to achieve long-term freshness preservation.

[0004] Therefore, a layered seasoning and freshness-locking processing method for pork belly based on high-pressure gradient osmosis was proposed. Summary of the Invention

[0005] The purpose of the present invention is to solve the problems raised in the above background technology, and provide a method for layered seasoning and freshness-locking of pork belly based on high-pressure gradient osmosis.

[0006] In order to achieve the above-mentioned purpose, the present invention specifically adopts the following technical solutions:

[0007] The method for layered seasoning and freshness-locking of pork belly based on high-pressure gradient osmosis comprises the following steps:

[0008] Step S1: Pre-processing the raw materials: selecting fresh pork belly, cutting it into appropriate sizes, and washing it to remove surface impurities and blood;

[0009] Step S2: preparing seasonings, preparing seasonings according to a certain proportion, including salt, sugar, soy sauce, cooking wine, ginger slices, green onion segments, star anise, cinnamon, tangerine peel, and bay leaves;

[0010] Step S3: High-pressure gradient infiltration seasoning: Place the pre-treated pork belly into a special high-pressure infiltration device to evenly infiltrate the seasoning into all layers of the pork belly;

[0011] Step S4: performing a vacuum operation to vacuum-pack the pork belly after high-pressure gradient osmosis seasoning, with a vacuum degree reaching -0.09 MPa to 0.1 MPa;

[0012] Step S5: Then, a controlled atmosphere preservation technology is used to fill the package with a mixed gas of nitrogen and carbon dioxide in a certain proportion.

[0013] Furthermore, in step S1, the size of the fresh pork belly block is: 20-30 cm long, 10-15 cm wide, and 5-8 cm thick.

[0014] Furthermore, in step S2, the amount of salt used is 1.5% to 3% of the weight of the pork belly, the amount of sugar used is 2% to 4%, the amount of soy sauce used is 3% to 6%, the amount of cooking wine used is 2% to 5%, the amount of ginger slices and scallions used is appropriate, spices such as star anise and cinnamon each account for 0.5% to 2%, and tangerine peel and bay leaves each account for 0.5% to 1.5%.

[0015] Furthermore, the preferred proportion is: salt is 2% of the weight of the pork belly, sugar is 3%, soy sauce is 4%, cooking wine is 3%, star anise and cinnamon each account for 1%, and tangerine peel and bay leaves each account for 0.5%.

[0016] Furthermore, the specific steps in step S3 are:

[0017] Step S31: first set a relatively low pressure of 50 MPa-80 MPa and maintain it for 10 to 20 minutes to allow the seasoning to begin to penetrate into the surface of the pork belly;

[0018] Step S32: gradually increasing the pressure to 100 MPa-150 MPa and maintaining it for 30-60 minutes to allow the seasoning to further penetrate into the pork belly and achieve layered seasoning;

[0019] Step S33: Finally, maintain the pressure at 150 MPa-200 MPa for 20 to 40 minutes to ensure that the seasoning evenly penetrates into all layers of the pork belly.

[0020] Furthermore, in step S31, step S32 and step S33, the pressure change rate is 10 MPa-20 MPa / minute.

[0021] Furthermore, in step S5, the nitrogen content is 70% to 80%, the carbon dioxide content is 20% to 30%, and finally low-temperature refrigeration is performed, the temperature is controlled at 0°C to 4°C, and the relative humidity is maintained at 85% to 95%.

[0022] Furthermore, the shelf life of the pork belly can be extended to 14-21 days after processing.

[0023] The beneficial effects of the present invention are as follows:

[0024] Through high-pressure gradient penetration technology, seasonings can evenly penetrate all layers of the pork belly, achieving true layered seasoning. This solves the problem of shallow and uneven seasoning with traditional seasoning methods. The result is a richer and more even taste and flavor of the pork belly, allowing you to savor the full flavor in every bite. This greatly improves the edible quality of the pork belly and meets consumers' high expectations for taste and flavor.

[0025] By combining vacuum packaging with modified atmosphere preservation technology—in which a mixture of nitrogen and carbon dioxide is filled into the package and then refrigerated at low temperatures—this effectively inhibits the growth and reproduction of microorganisms and slows the oxidation of the pork belly. This allows the pork belly to have a shelf life extended to 14-21 days when stored at 0-4°C. Compared to traditional preservation methods, this significantly increases the shelf life, reduces food waste, facilitates the storage, transportation, and sale of the pork belly, and provides consumers with a longer shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 is a flow chart of the present invention;

[0027] Figure 2 This is a comparison table of pressure and time for high-pressure gradient osmotic seasoning of the present invention. DETAILED DESCRIPTION

[0028] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Generally, the components of the embodiments of the present invention described and shown in the drawings herein can be arranged and designed in various different configurations.

[0029] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the invention as claimed, but rather merely represents selected embodiments of the present invention. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without creative effort are intended to fall within the scope of protection of the present invention.

[0030] It should be noted that similar reference numerals and letters represent similar items in the following drawings. Therefore, once an item is defined in one drawing, it does not need to be further defined or explained in subsequent drawings. In addition, the terms "first," "second," etc. are used only to distinguish the descriptions and are not to be understood as indicating or implying relative importance.

[0031] In the description of the embodiments of the present invention, it should be noted that the terms "inside", "outside", "upper", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, or are the orientations or positional relationships in which the inventive product is usually placed when in use. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on the present invention.

[0032] like Figures 1 to 2 As shown, the method for layered seasoning and freshness-locking of pork belly based on high-pressure gradient osmosis comprises the following steps:

[0033] Step S1: Pre-processing the raw materials: selecting fresh pork belly, cutting it into appropriate sizes, and washing it to remove surface impurities and blood;

[0034] Step S2: preparing seasonings, preparing seasonings according to a certain proportion, including salt, sugar, soy sauce, cooking wine, ginger slices, green onion segments, star anise, cinnamon, tangerine peel, and bay leaves;

[0035] Step S3: High-pressure gradient infiltration seasoning: Place the pre-treated pork belly into a special high-pressure infiltration device to evenly infiltrate the seasoning into all layers of the pork belly;

[0036] Step S4: performing a vacuum operation to vacuum-pack the pork belly after high-pressure gradient osmosis seasoning, with a vacuum degree reaching -0.09 MPa to 0.1 MPa;

[0037] Step S5: Then, a controlled atmosphere preservation technology is used to fill the package with a mixed gas of nitrogen and carbon dioxide in a certain proportion.

[0038] Specifically, the process includes: pre-processing raw materials, preparing seasonings, performing high-pressure gradient osmosis seasoning, vacuum extraction, and controlled atmosphere preservation in sequence. High-pressure gradient osmosis technology is used to evenly penetrate seasonings into all layers of the pork belly. Vacuum packaging and controlled atmosphere preservation technologies are combined to inhibit microbial growth and oxidation reactions, thereby achieving layered seasoning and locking in freshness of the pork belly. This solves the problem of uneven and shallow seasoning in traditional seasoning, making the pork belly taste richer and more uniform in taste and flavor, improving edible quality, and extending the shelf life, making it easier to store, transport, and sell.

[0039] In step S1, the size of the fresh pork belly block is: 20-30 cm long, 10-15 cm wide, and 5-8 cm thick.

[0040] Specifically, the size of fresh pork belly blocks is limited to ensure that the seasoning can fully penetrate into the meat blocks during the subsequent high-pressure gradient penetration seasoning process. At the same time, it is convenient for processing operations and ensures the stability of the processing effect. The pork belly is evenly stressed during the processing, which is conducive to the penetration and distribution of seasonings inside the meat blocks, improves the uniformity and effect of seasoning, and ensures the stability of product quality.

[0041] In step S2, the amount of salt used is 1.5% to 3% of the weight of the pork belly, the amount of sugar used is 2% to 4%, the amount of soy sauce used is 3% to 6%, the amount of cooking wine used is 2% to 5%, the amount of ginger slices and scallions is appropriate, the spices such as star anise and cinnamon each account for 0.5% to 2%, and the amount of tangerine peel and bay leaves each account for 0.5% to 1.5%.

[0042] Specifically, by stipulating the usage range of various ingredients in the seasoning, we ensure that the ratio between the seasonings is reasonable, which can not only meet the flavor requirements, but also avoid the adverse effects of excessive use of certain seasonings on the quality of pork belly, and ensure that the flavor and function of the seasoning are fully exerted, so that the pork belly has a unique taste and flavor, while not affecting its original nutritional components and quality.

[0043] The preferred proportion is: salt is 2% of the weight of the pork belly, sugar is 3%, soy sauce is 4%, cooking wine is 3%, star anise and cinnamon each account for 1%, and tangerine peel and bay leaves each account for 0.5%.

[0044] The specific steps in step S3 are:

[0045] Step S31: first set a relatively low pressure of 50 MPa-80 MPa and maintain it for 10 to 20 minutes to allow the seasoning to begin to penetrate into the surface of the pork belly;

[0046] Step S32: gradually increasing the pressure to 100 MPa-150 MPa and maintaining it for 30-60 minutes to allow the seasoning to further penetrate into the pork belly and achieve layered seasoning;

[0047] Step S33: Finally, maintain the pressure at 150 MPa-200 MPa for 20 to 40 minutes to ensure that the seasoning evenly penetrates into all layers of the pork belly.

[0048] Specifically, by setting and holding different pressure stages, the seasoning can gradually penetrate into different layers of the pork belly under different pressures, achieving layered seasoning and ensuring that the seasoning evenly penetrates into all parts of the pork belly, realizing true layered seasoning, making the taste and flavor of the pork belly richer and more uniform, and improving the eating quality.

[0049] In step S31, step S32 and step S33, the pressure change rate is 10 MPa-20 MPa / min.

[0050] Specifically, the pressure change rate is controlled so that the pressure can transition smoothly at different stages, avoiding damage to the pork belly tissue structure caused by excessive pressure changes. At the same time, the penetration effect of the seasoning is guaranteed, and the quality and integrity of the pork belly are guaranteed, so that the seasoning can better penetrate into the meat and improve the uniformity and effect of the seasoning.

[0051] In step S5, the nitrogen content is 70% to 80%, the carbon dioxide content is 20% to 30%, and finally low-temperature refrigeration is performed, the temperature is controlled at 0° C. to 4° C., and the relative humidity is maintained at 85% to 95%.

[0052] Specifically, by filling the packaging with a certain proportion of nitrogen and carbon dioxide mixed gas and refrigerating it at low temperature, the preservative effect of nitrogen and carbon dioxide is utilized to inhibit microbial growth and oxidation reactions, thereby extending the shelf life of pork belly, effectively extending the shelf life of pork belly, reducing food waste, and maintaining the original flavor and taste of the pork belly, thereby improving the market competitiveness of the product.

[0053] The shelf life of pork belly can be extended to 14-21 days after processing.

[0054] The following are two specific embodiments:

[0055] Example 1:

[0056] Raw material pretreatment: Select fresh pork belly, cut into 25cm×12cm×6cm blocks, and wash clean.

[0057] Preparation of seasoning: Add 2% of salt to the weight of the pork belly, 3% of sugar, 4% of soy sauce, 3% of cooking wine, appropriate amounts of ginger slices and green onion segments, 1% each of star anise and cinnamon, 0.5% each of dried tangerine peel and bay leaves.

[0058] High-pressure gradient osmosis seasoning: Place the pork belly in a high-pressure osmosis device and inject the seasoning until it is submerged. Start the device and set the pressure to 60 MPa for 15 minutes. Then, increase the pressure at a rate of 15 MPa / minute to 120 MPa and hold for 45 minutes. Finally, increase the pressure at a rate of 20 MPa / minute to 180 MPa and hold for 30 minutes.

[0059] Freshness-Locking Treatment: The seasoned pork belly is vacuum-packed to a pressure of -0.09 MPa. The mixture is then filled with nitrogen and carbon dioxide, with a nitrogen content of 75% and a carbon dioxide content of 25%. Finally, the meat is placed in a cold storage facility at a temperature of 2°C to 3°C, with a relative humidity of approximately 90%. Testing has shown that the pork belly exhibits excellent taste and flavor, and has a shelf life of 21 days, 14 days longer than conventional packaging methods.

[0060] Example 2:

[0061] Raw material pretreatment: Select fresh pork belly, cut into 30cm×15cm×8cm blocks, and wash clean.

[0062] Preparation of seasoning: Add 2.5% salt to the weight of the pork belly, 3.5% sugar, 5% soy sauce, 4% cooking wine, appropriate amounts of ginger slices and scallions, 1.5% each of star anise and cinnamon, 1% each of dried tangerine peel and bay leaves.

[0063] High-pressure gradient osmosis seasoning: Place the pork belly in a high-pressure osmosis device and inject the seasoning. Start the device and set the pressure to 70 MPa for 20 minutes. Then, increase the pressure at a rate of 18 MPa / minute to 130 MPa and hold for 50 minutes. Finally, increase the pressure at a rate of 25 MPa / minute to 190 MPa and hold for 35 minutes.

[0064] Freshness-Locking Treatment: Similar to Example 1, the seasoned pork belly was vacuum-packed and subjected to a modified atmosphere preservation treatment before being refrigerated. Testing showed that the pork belly was of excellent quality, with a shelf life of 28 days, 21 days longer than with conventional methods.

[0065] contrast:

[0066] The pork belly was seasoned using a traditional pickling method without high-pressure gradient osmosis treatment and then subjected to the same freshness-locking treatment. Comparative testing showed that the pork belly seasoned using the traditional method was not as uniform and rich in taste and flavor as the products in Examples 1 and 2 of the present invention, and had a shorter shelf life of only about 7 days.

[0067] In summary: through high-pressure gradient penetration technology, seasonings can evenly penetrate into all layers of the pork belly, achieving true layered seasoning, solving the problem of shallow and uneven seasoning in traditional seasoning methods, making the taste and flavor of the pork belly richer and more uniform, and every bite can taste the full flavor, greatly improving the edible quality of the pork belly, and meeting consumers' high requirements for gourmet taste and flavor; by combining vacuum packaging and modified atmosphere preservation technology, that is, filling a certain proportion of nitrogen and carbon dioxide mixed gas in the package and refrigerating it at low temperature, it can effectively inhibit the growth and reproduction of microorganisms and delay the oxidative reaction of the pork belly. This method can extend the shelf life of pork belly to 14-21 days under refrigerated conditions of 0℃-4℃. Compared with traditional preservation methods, the shelf life is greatly extended, reducing food waste, facilitating the storage, transportation and sales of pork belly, and providing consumers with a longer consumption cycle. The processing method has clear steps, simple and easy operation, moderate equipment requirements, and is easy to promote and apply in various food processing companies. It can help food processing companies improve production efficiency, enhance product quality and market competitiveness, promote technological upgrading and innovative development of the pork belly processing industry, and bring good economic and social benefits to the food industry.

[0068] The above shows and describes the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions merely illustrate the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for layered seasoning and freshness-locking of pork belly based on high-pressure gradient osmosis, characterized in that: The following steps are involved: Step S1: Pre-processing the raw materials: selecting fresh pork belly, cutting it into appropriate sizes, and washing it to remove surface impurities and blood; Step S2: preparing seasonings, preparing seasonings according to a certain proportion, including salt, sugar, soy sauce, cooking wine, ginger slices, green onion segments, star anise, cinnamon, tangerine peel, and bay leaves; Step S3: High-pressure gradient infiltration seasoning: Place the pre-treated pork belly into a special high-pressure infiltration device to evenly infiltrate the seasoning into all layers of the pork belly; Step S4: performing a vacuum operation to vacuum-pack the pork belly after high-pressure gradient osmosis seasoning, with a vacuum degree reaching -0.09 MPa to 0.1 MPa; Step S5: Then, a controlled atmosphere preservation technology is used to fill the package with a mixed gas of nitrogen and carbon dioxide in a certain proportion.

2. The method for layered seasoning and freshness-locking of pork belly based on high-pressure gradient osmosis according to claim 1, characterized in that: In step S1, the size of the fresh pork belly block is: 20-30 cm long, 10-15 cm wide, and 5-8 cm thick.

3. The method for layered seasoning and freshness-locking of pork belly based on high-pressure gradient osmosis according to claim 1, characterized in that: In step S2, the amount of salt used is 1.5% to 3% of the weight of the pork belly, the amount of sugar used is 2% to 4%, the amount of soy sauce used is 3% to 6%, the amount of cooking wine used is 2% to 5%, the amount of ginger slices and scallions used is appropriate, spices such as star anise and cinnamon each account for 0.5% to 2%, and tangerine peel and bay leaves each account for 0.5% to 1.5%.

4. The method for layered seasoning and freshness-locking of pork belly based on high-pressure gradient osmosis according to claim 3, characterized in that: The preferred proportion is: salt is 2% of the weight of the pork belly, sugar is 3%, soy sauce is 4%, cooking wine is 3%, star anise and cinnamon each account for 1%, and tangerine peel and bay leaves each account for 0.5%.

5. The method for layered seasoning and freshness-locking of pork belly based on high-pressure gradient osmosis according to claim 1, characterized in that: The specific steps in step S3 are: Step S31: first set a relatively low pressure of 50 MPa-80 MPa and maintain it for 10 to 20 minutes to allow the seasoning to begin to penetrate into the surface of the pork belly; Step S32: gradually increasing the pressure to 100 MPa-150 MPa and maintaining it for 30-60 minutes to allow the seasoning to further penetrate into the pork belly and achieve layered seasoning; Step S33: Finally, maintain the pressure at 150 MPa-200 MPa for 20 to 40 minutes to ensure that the seasoning evenly penetrates into all layers of the pork belly.

6. The method for layered seasoning and freshness-locking of pork belly based on high-pressure gradient osmosis according to claim 5, characterized in that: In the steps S31, S32 and S33, the pressure change rate is 10 MPa-20 MPa / minute.

7. The method for layered seasoning and freshness-locking of pork belly based on high-pressure gradient osmosis according to claim 1, characterized in that: In step S5, the nitrogen content is 70% to 80%, and the carbon dioxide content is 20% to 30%, and finally refrigerate at low temperature, control the temperature at 0℃-4℃, and maintain the relative humidity at 85%-95%.

8. The method for layered seasoning and freshness-locking of pork belly based on high-pressure gradient osmosis according to claim 1, characterized in that: The shelf life of the pork belly can be extended to 14-21 days after processing.

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