A method for preparing de-fatted pork based on a side dish composition

Abstract

The application discloses a method for preparing deoiled pork based on a side dish composition, and belongs to the technical field of food processing. The deoiled pork is prepared by the cooperation of oil absorption component side dish, flavor component side dish and synergistic component side dish. The oil content in the lean meat of the deoiled pork obtained by steaming is only 7.49 g / 100g, the protein content reaches 29.55 g / 100g, and the water content reaches 62.20 g / 100g; the oil content in the fat is 46.92 g / 100g, the protein content reaches 6.97 g / 100g, and the water content reaches 39.29 g / 100g; the content of fresh-taste amino acid reaches 119.96 mg / 100g, the content of sweet-taste amino acid reaches 276.49 mg / 100g, and the content of total amino acid reaches 962.59 mg / 100g.

Description

Technical Field

[0001] This invention relates to a method for preparing degreased braised pork belly based on a side dish composition, belonging to the field of food processing technology. Background Technology

[0002] Braised pork belly, also known as "shao bai," has a history that can be traced back to Dongpo braised pork belly during the Northern Song Dynasty. It is typically made primarily with pork belly, prepared through a process of pre-cooking, deep-frying, slicing, and steaming. It has a reddish-brown, glossy appearance, a tender and flavorful texture, and is rich yet not greasy, making it a favorite among consumers. As an important carrier of Chinese culinary culture, braised pork belly has developed rich and diverse regional characteristics in terms of ingredient selection, side dish pairings, and cooking techniques. For example, Huaiyang-style braised pork belly uses few side dishes and has a light and fresh flavor; Shandong-style braised pork belly has no side dishes and is savory and robust; and Cantonese-style braised pork belly, represented by Huangtian braised pork belly, is tender yet firm, fragrant yet not greasy.

[0003] From a nutritional and health perspective, the high fat content of braised pork belly poses health risks. Studies have shown that long-term consumption of high-fat foods increases the risk of cardiovascular diseases such as hyperlipidemia and hypertension. Traditional braised pork belly is cooked at high temperatures for extended periods, which can easily lead to the loss of flavor compounds and nutrients. Furthermore, pre-cooked braised pork belly contains a significant amount of protein and fat, making it susceptible to microbial contamination during storage. Therefore, improving the nutritional and health aspects of traditional braised pork belly is particularly important.

[0004] In recent years, research on braised pork belly has mainly focused on optimizing processing techniques and their impact on quality. Liao Lin et al. optimized the preparation process of braised pork belly with winter vegetables using ultrasound and protease treatment; Hu Yan et al. laid the foundation for flavor control of braised pork belly by identifying and analyzing the volatile flavor compounds in the seasoning sauce of Lipu taro braised pork belly; Tang Jie et al. combined sauerkraut with Luchuan local pork and optimized the pre-made sauerkraut braised pork belly process based on fuzzy mathematical evaluation and response surface methodology. Zhang Siyu et al. found that the synergistic effect of celery dietary fiber and pre-emulsified sunflower seed oil can reduce the fat content in minced pork products and effectively improve the sensory quality of low-fat minced pork products, such as hardness, elasticity, and chewiness. However, research on how to significantly reduce the fat content in braised pork belly while maintaining or even enhancing its flavor characteristics remains relatively lacking.

[0005] Vegetables, as a type of food that provides the human body with essential vitamins and minerals, come in a variety of types, including leafy greens, eggplant and tomato, tubers and gourds, etc. They can be paired with meat to neutralize the greasiness of the meat and enhance the nutritional value of braised pork.

[0006] Therefore, developing a side dish composition that can actively and efficiently remove excess oil from braised pork during the steaming process and further enhance its flavor has significant practical and economic value. Summary of the Invention

[0007] To address the issues of high fat content in braised pork and the limited effectiveness of single degreasing methods, this invention utilizes a combination of oil-absorbing, flavor-enhancing, and synergistic ingredients to prepare braised pork, thereby reducing its oil content and further improving its flavor, texture, and nutritional value.

[0008] The first objective of this invention is to provide a method for steaming and degreasing braised pork belly, comprising the following steps: Arrange the oil-absorbing side dishes, flavor-enhancing side dishes, and synergistic side dishes in sequence at the bottom of the bowl. Place the braised pork slices skin-side down on top of the synergistic side dishes and steam. After steaming, plate the dish to obtain the oil-reduced braised pork. The oil-absorbing dish is made by thawing frozen tofu, cutting it into pieces, blanching it in boiling water, and draining it. The flavor-enhancing side dish is made by soaking dried plum vegetables, rehydrating them, squeezing them dry, and cutting them into sections. The synergistic ingredient is made from peeled, diced, blanched in boiling water, and drained yam. Braised pork slices are made by pre-cooking pork belly, piercing it, deep-frying it, and then slicing it.

[0009] In one embodiment, the steaming process involves first steaming at 100-105°C for 20-40 minutes, and then continuing to steam at 90-95°C for another 20-40 minutes.

[0010] In one embodiment, the frozen tofu is cut into pieces of 4-8 cm × 4-6 cm × 0.4-0.8 cm; the dried plum vegetables are squeezed dry and cut into pieces of 2-3 cm; the yam is cut into pieces of 5-7 cm × 2-4 cm × 0.5-1 cm; and the braised pork is sliced ​​into pieces of 4-8 cm × 4-6 cm × 0.3-0.6 cm.

[0011] In one embodiment, the thickness of the oil-absorbing component layer is 0.4~0.8 cm; the thickness of the flavor component layer is 0.5~1 cm; the thickness of the synergistic component layer is 0.6~1 cm; and the thickness of the braised pork slices is 0.3~0.6 cm.

[0012] In one embodiment, frozen tofu is blanched in boiling water for 40-60 seconds; yam is blanched in boiling water for 30-60 seconds; dried plum vegetables are soaked and rehydrated for 20-30 minutes; pork belly is boiled at 90-100℃ for 15-25 minutes, pierced, and deep-fried at 130-190℃ for 5-10 minutes.

[0013] In one embodiment, the diameter of the bowl is 13~18 cm × 10~15 cm × 6~10 cm.

[0014] In one implementation, seasonings may be added before steaming.

[0015] In one embodiment, the seasoning is a commonly used food seasoning, including but not limited to salt, sugar, soy sauce, monosodium glutamate, chicken essence, chili oil, etc.

[0016] In one embodiment, the density of holes poked in the pork belly after pre-cooking is 4-6 holes / cm². 2 .

[0017] A second objective of this invention is to provide degreased braised pork prepared by any of the methods described above.

[0018] A third objective of this invention is to provide the application of any of the above-described methods in the preparation of degreased braised pork belly.

[0019] The fourth objective of this invention is to provide a method for improving the performance of braised pork belly, wherein the performance includes one or more of the following: texture, reduced fat content, increased protein content, moisture content, increased umami amino acid content, and reduced malondialdehyde content. The method involves steaming the braised pork belly together with oil-absorbing vegetables, flavor-enhancing vegetables, and synergistic vegetables, including the following steps: Arrange the oil-absorbing side dishes, flavor-enhancing side dishes, and synergistic side dishes in sequence at the bottom of the bowl. Place the braised pork slices skin-side down on top of the synergistic side dishes and steam. After steaming, plate the dish to obtain the oil-reduced braised pork. The oil-absorbing dish is made by thawing frozen tofu, cutting it into pieces, blanching it in boiling water, and draining it. The flavor-enhancing side dish is made by soaking dried plum vegetables, rehydrating them, squeezing them dry, and cutting them into sections. The synergistic ingredient is made from peeled, diced, blanched in boiling water, and drained yam. Braised pork slices are made by pre-cooking pork belly, piercing it, deep-frying it, and then slicing it.

[0020] In one embodiment, the steaming process involves first steaming at 100-105°C for 20-40 minutes, and then continuing to steam at 90-95°C for another 20-40 minutes.

[0021] In one embodiment, the frozen tofu is cut into pieces of 4-8 cm × 4-6 cm × 0.4-0.8 cm; the dried plum vegetables are squeezed dry and cut into pieces of 2-3 cm; the yam is cut into pieces of 5-7 cm × 2-4 cm × 0.5-1 cm; and the braised pork is sliced ​​into pieces of 4-8 cm × 4-6 cm × 0.3-0.6 cm.

[0022] In one embodiment, frozen tofu is blanched in boiling water for 40-60 seconds; yam is blanched in boiling water for 30-60 seconds; dried plum vegetables are soaked and rehydrated for 20-30 minutes; pork belly is boiled at 90-100℃ for 15-25 minutes, pierced, and deep-fried at 130-190℃ for 5-10 minutes.

[0023] In one embodiment, frozen tofu is blanched in boiling water for 40-60 seconds; yam is blanched in boiling water for 30-60 seconds; dried plum vegetables are soaked and rehydrated for 20-30 minutes; pork belly is boiled at 90-100℃ for 15-25 minutes, pierced, and deep-fried at 130-190℃ for 5-10 minutes.

[0024] In one embodiment, the diameter of the bowl is 13~18 cm × 10~15 cm × 6~10 cm.

[0025] In one implementation, seasonings may be added before steaming.

[0026] In one embodiment, the seasoning is a commonly used food seasoning, including but not limited to salt, sugar, soy sauce, monosodium glutamate, chicken essence, chili oil, etc.

[0027] Beneficial effects of the present invention This invention uses oil-absorbing, flavor-enhancing, and synergistic ingredients to synergistically prepare braised pork, thereby reducing the oil content and further improving its flavor, texture, and nutritional value.

[0028] Specifically, (1) The lean meat of the steamed pork belly obtained by the present invention has a fat content of only 7.49 g / 100g, a protein content of 29.55 g / 100g, and a moisture content of 62.20 g / 100g. The fat meat has a fat content of 46.92 g / 100g, a protein content of 6.97 g / 100g, and a moisture content of 39.29 g / 100g. (2) The umami amino acid content of the steamed pork belly obtained by the present invention reaches 119.96 mg / 100g, the sweet amino acid content reaches 276.49 mg / 100g, and the total amino acid content reaches 962.59 mg / 100g; (3) The steamed pork belly obtained by the present invention has a balanced texture, excellent elasticity, excellent sensory flavor, and malondialdehyde content of less than 0.125 mg / kg. Attached Figure Description

[0029] Figure 1 The results show the malondialdehyde content of braised pork belly. Detailed Implementation

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

[0031] Raw materials used in the examples: Both the pork belly and vegetables are commercially available. The pork belly used is a whole piece of pork belly from the rib area with the skin on.

[0032] The following examples and comparative examples all use pork belly with a uniform fat-to-lean ratio.

[0033] Test method: 1. Fat content determination Weigh 5 g of fatty and lean pork samples separately, chop and dry them, then place them in filter paper packets that have been dried to constant weight. Extract by reflux in a Soxhlet extractor for 8 hours. Remove the filter paper packets after extraction, dry them in an oven, and weigh them. Calculate the fat content of the meat according to the formula. The determination should be performed according to the National Food Safety Standard for Determination of Fat in Food (GB 5009.6—2016).

[0034] 2. Protein content determination Protein content was determined according to the National Food Safety Standard for Determination of Protein in Food (GB 5009.5—2016).

[0035] 3. Moisture content determination Weigh 5 g of fatty and lean pork samples separately, place them in filter paper that has been dried to constant weight, fold the filter paper into a bag, put it in an oven at 50℃, and dry to constant weight. Record the mass of the dried samples, and calculate the moisture content of the lean and fatty pork samples according to the formula.

[0036] 4. Determination of free amino acids Weigh out appropriate amounts of lean meat samples from braised pork belly without vegetables, braised pork belly with potatoes, braised pork belly with eggplant, and braised pork belly with winter melon. Add an appropriate amount of distilled water to homogenize the mixture. After sonicating the homogenate for 5 minutes, perform derivatization treatment.

[0037] Derivatization process: Take 50 μL of standard mixture, 50 μL of test sample, and 50 μL of protein precipitant, mix well, and centrifuge at freezing for 4 minutes. Take 10 μL of supernatant, add 50 μL of buffer, mix well, centrifuge briefly, then add 20 μL of derivatization solution, mix well, centrifuge briefly, and incubate at 55℃ for 15 minutes. After derivatization, cool the sample in a refrigerator, mix well, centrifuge briefly, and take 50 μL for instrumental analysis.

[0038] 5. Determination of lipid oxidation The determination was performed using the second method of spectrophotometry as specified in the national standard "Determination of malondialdehyde in Food" (GB 5009.181—2016).

[0039] 6. Texture determination The steamed pork belly sample was cut into cubes with a length, width, and height of 1 cm. Texture analyzer parameters: P36R probe, test speed 1 mm / s, initial distance 20 mm, downward deformation 50%, pressure 5 g.

[0040] 7. Sensory evaluation Ten evaluators were invited to conduct sensory evaluations of both the prepared and commercially available braised pork belly. The evaluations covered four aspects: aroma, color, palatability, and taste, with a maximum score of 100 points. Each sensory evaluation was graded on a three-level scale, with lower scores indicating lower quality. The average score was calculated as the overall score, with evaluations conducted at 10-minute intervals. Participants were instructed to rinse their mouths with water after evaluating each sample.

[0041] See Table 1 for detailed scoring rules.

[0042] Table 1 Sensory Evaluation Criteria for Braised Pork Belly

[0043] Example 1: A steaming method for degreasing braised pork belly A method for steaming and removing excess oil from braised pork belly, including the following steps: (1) Pre-treatment of side dishes Oil-absorbing group serving dishes: After thawing the frozen tofu, cut it into cubes of 6 cm × 4 cm × 0.6 cm, blanch them in boiling water for 60 seconds, then drain. Flavor group dishes: Soak dried pickled mustard greens in water for 60 minutes, squeeze out the water, and cut into 2-3 cm sections. The team distributes the dishes: Peel and cut the yam into 6 cm × 3 cm × 0.6 cm pieces, blanch in boiling water for 60 seconds, then drain. Braised pork belly: Pre-cook the pork belly at 100℃ for 30 minutes, prick it with holes, deep-fry at 140℃ for 10 minutes, and slice it into 8 cm × 4 cm × 0.6 cm pieces.

[0044] (2) Layering the bowls At the bottom of a bowl with a diameter of 15 cm × 10 cm × 6 cm, layer the following ingredients in sequence: oil-absorbing layer (each layer approximately 0.6 cm thick and weighing approximately 30 g), flavor layer (each layer approximately 0.6 cm thick and weighing approximately 30 g), and enhancement layer (each layer approximately 0.6 cm thick and weighing approximately 30 g). Place the braised pork slices skin-side down on top of the enhancement layer (each layer approximately 0.6 cm thick and weighing approximately 30 g).

[0045] (3) Steaming Place the braised pork belly in the steaming chamber after it has been placed in a bowl. First, steam it at 100-105℃ for 30 minutes to allow the fat in the pork belly to fully melt out. Then, continue steaming it at 90-95℃ for another 30 minutes to allow the side dish combination to fully absorb the oil and release its flavor compounds.

[0046] (4) Finishing after cooking After steaming, remove the steaming bowl, invert the side dish mixture and the braised pork together onto a plate to obtain braised pork with degreased ingredients.

[0047] Comparative Example 1: Changing the order of side dish arrangement Based on Example 1, the order of step (2) is changed to: oil-absorbing component layer, synergistic component layer and flavor component layer. The braised pork slices are placed skin-side down on top of the flavor component layer, and the remaining steps are kept the same to prepare the oil-removed braised pork.

[0048] Comparative Example 2: Changing the order of side dish arrangement Based on Example 1, the order of step (2) is changed to: synergistic component layer, oil-absorbing component layer and flavor component layer. The braised pork slices are placed skin-side down on top of the flavor component layer, and the remaining steps are kept the same to prepare the oil-removed braised pork.

[0049] Comparative Example 3: Changing the order of side dish presentation Based on Example 1, the order of step (2) is changed to: flavor component layer, synergistic component layer and oil-absorbing component layer. The braised pork slices are placed skin-side down on top of the oil-absorbing component layer, and the remaining steps are kept the same to prepare the de-oiled braised pork.

[0050] Comparative Example 4: Oil Absorbing Layer Omitted Based on Example 1, the oil-absorbing layer in step (2) is omitted, while the remaining steps remain the same, and the degreased braised pork is prepared.

[0051] Comparative Example 5: Omitted Enhancement Layer Based on Example 1, the synergistic layer in step (2) is omitted, while the remaining steps remain the same, and the degreased braised pork is prepared.

[0052] Comparative Example 6: Changing the raw material of the oil-absorbing layer Based on Example 1, the oil-absorbing layer in step (1) was changed to eggplant pieces of 6×4×0.6 cm, while the other steps remained the same, and the degreased braised pork was prepared.

[0053] Comparative Example 7: Changing the raw materials of the synergistic layer Based on Example 1, the synergistic layer in step (1) was changed to 6×3×0.6 cm taro chunks, while the other steps remained the same, and the degreased braised pork was prepared.

[0054] Comparative Example 8: Braised Pork Belly with Preserved Mustard Greens Based on Example 1, the oil-absorbing layer and the enhancing layer in step (2) are omitted, while the remaining steps remain the same, and the preserved mustard greens with braised pork is prepared.

[0055] Example 2: Performance Testing of Braised Pork Belly The braised pork prepared in Example 1 and Comparative Examples 1-8 were tested for performance, as follows: (1) Fat content As shown in Table 2, the fat content of braised pork belly differed significantly between the lean and fatty parts of the pork belly in each group. P <0.05). Among them, Comparative Example 8 (traditional braised pork with preserved mustard greens) had the highest fat content of 64.68 g / 100g, the highest among all samples, and the worst oil removal effect. In contrast, Example 1 used a three-layer vegetable system with frozen tofu oil-absorbing layer, preserved mustard greens flavor layer and yam enhancement layer laid from bottom to top. Its fat content of fatty pork was only 46.92 g / 100g, and the fat content of lean pork was as low as 7.49 g / 100g, which was significantly better than the other comparative examples.

[0056] Further comparison revealed that adjusting the order of side dish arrangement, replacing the ingredients of the oil-absorbing layer or the synergistic layer, or omitting any functional layer all resulted in varying degrees of decrease in the oil absorption capacity of the braised pork in each group. These results indicate that the specific stacking structure of the "oil-absorbing layer-flavor layer-synergistic layer" and its matching ingredient combination described in this invention can efficiently remove the melted oil from the braised pork during steaming, thereby significantly reducing the final fat content of the braised pork.

[0057] Table 2 Fat content of braised pork belly

[0058] Note: Different lowercase superscript letters in the same column indicate significant differences in data between groups. P <0.05).

[0059] (2) Protein content As shown in Table 3, the protein content of braised pork belly is significantly negatively correlated with the residual fat content. P <0.05), indicating that after the oil is fully adsorbed, the protein is relatively enriched due to the concentration effect. In Example 1, the protein content of lean meat was 29.55 g / 100g, and the protein content of fatty meat was 6.97 g / 100g, both significantly higher than the other comparative groups, and at the highest level among all samples.

[0060] In contrast, the protein content of braised pork decreased to varying degrees in all groups after omitting the oil-absorbing layer, changing the order of side dishes, or replacing the side dish ingredients.

[0061] The above results confirm that the three-layer side dish composition of the present invention can effectively adsorb the melted oil while retaining and relatively enriching the protein, thereby significantly improving the nutritional quality of braised pork products.

[0062] Table 3 Protein content of braised pork belly

[0063] Note: Different lowercase superscript letters in the same column indicate significant differences in data between groups. P <0.05).

[0064] (3) Moisture content As shown in Table 4, the moisture content of the braised pork belly in Example 1 was significantly higher than that of the other comparative groups (P < 0.05), indicating that the three-layer side dish composition of the present invention has a good water-holding effect. The moisture content of the fat in Comparative Example 8 (traditional braised pork belly with preserved mustard greens) was only 30.79 g / 100g, indicating severe moisture loss, resulting in dry and tough meat and a deteriorated taste.

[0065] Further comparison revealed that changing the order of the side dishes or omitting any of the oil-absorbing or synergistic layers reduced the water retention of the braised pork to varying degrees, confirming that the integrity and arrangement of the side dish layers have a significant impact on the product's water retention performance.

[0066] The above results show that the present invention, through the synergistic combination of the oil-absorbing layer, flavor layer and synergistic layer, can effectively lock in the internal moisture of the meat during the steaming process, avoid the dehydration and hardening caused by prolonged heating, and thus significantly improve the juiciness and eating quality of braised pork.

[0067] Table 4. Moisture content of braised pork belly

[0068] Note: Different lowercase superscript letters in the same column indicate significant differences in data between groups. P <0.05).

[0069] (4) Free amino acid content Table 5 shows that there are significant differences in the composition and content of free amino acids in the braised pork of different groups. Free amino acids are key flavor substances in meat products. Among them, glutamic acid and aspartic acid are umami amino acids, while alanine, proline, glycine, etc. are sweet amino acids. Their content and composition directly determine the flavor profile of the braised pork.

[0070] The total amount of umami amino acids in Example 1 was 119.96 mg / 100 g, of which the content of glutamic acid reached 95.70 mg / 100 g, which was the highest among all groups. This indicates that the three-layer side dish system of the present invention optimizes the mass transfer conditions of water vapor and oil during the steaming process, promotes the moderate degradation of pork belly protein, releases more umami amino acids, and achieves the best freshness of braised pork.

[0071] The total amount of sweet amino acids in Example 1 was 276.49 mg / 100 g, ranking among the top in all groups. The high content of alanine and proline gave the braised pork a mellow and sweet aftertaste, which could effectively alleviate the greasiness of the pork belly. The total free amino acids in Example 1 reached 962.59 mg / 100 g, which was significantly higher than the 854.52 mg / 100 g of the traditional braised pork with preserved mustard greens in Comparative Example 8, indicating that the method of the present invention is superior to the traditional process in terms of overall flavor richness.

[0072] Comparative Example 3 had the highest total bitter amino acid content of 743.89 mg / 100 g, the highest among all groups. This is presumably due to improper layering of the side dishes, leading to localized oil accumulation and prolonged high-temperature treatment, which exacerbated excessive protein decomposition and generated a large amount of bitter amino acids, resulting in a deterioration in flavor. Comparative Example 4, due to the omission of the oil-absorbing layer, had a total umami amino acid content of only 63.35 mg / 100 g, resulting in a bland taste.

[0073] The above results show that the synergistic effect of the oil-absorbing layer, flavor layer and synergistic layer of the present invention can promote the generation and balance of flavor amino acids, so that the braised pork can perform well in terms of umami, sweetness and overall taste.

[0074] Table 5. Free amino acid content of braised pork belly

[0075] Note: Different lowercase superscript letters in the same row indicate significant differences in data between groups. P <0.05).

[0076] (5) Results of lipid oxidation Depend on Figure 1 The results of malondialdehyde (MDA) content determination in braised pork showed that higher MDA content indicated a deeper degree of fat oxidation and more severe product quality deterioration. The MDA content in Example 1 was significantly lower than that in each comparative group (…). P <0.05), with the lean fat oxidation being the most severe in Comparative Example 8 (traditional braised pork with preserved mustard greens).

[0077] When the synergistic ingredients were missing or their layering order was changed, the degree of fat oxidation in the braised pork increased significantly, indicating that the yam component in the synergistic layer has a significant inhibitory effect on fat oxidation during steaming and subsequent storage. This invention, through the synergistic cooperation of the oil-absorbing layer, flavor layer, and synergistic layer, forms a three-layer ingredient combination system that can effectively delay the rancidity process of oils, thereby extending the shelf life of braised pork products and improving their flavor stability and storage quality.

[0078] (6) Texture results As shown in Table 6, the results of the texture analysis of braised pork showed that there were significant differences among the groups in five indicators: hardness, cohesiveness, elasticity, adhesiveness, and chewiness. P<0.05). Among them, Example 1 has the best overall texture quality, with moderate hardness being the best. The higher the values ​​of cohesion, elasticity, adhesiveness and chewiness, the better the finished product's shape and chewiness.

[0079] The literature "Process Optimization of Fried Pork Belly in Huangtian Braised Pork Processing" ([J]. Food Industry Technology, 2020, 41(13):176-180+186.) measured the suitable hardness of high-quality braised pork belly skin to be 399.54g, indicating a balanced softness and excellent elasticity. Example 1 uses layered layering, with yam starch forming a supporting framework and frozen tofu absorbing excess oil, resulting in uniform oil dispersion. The finished product has a suitable hardness range and exhibits the highest cohesiveness, elasticity, adhesiveness, and chewiness. Adjusting the layering order, omitting the oil-absorbing and enhancing layers, replacing the eggplant, taro, and other substrates, as well as the traditional non-layered braised pork belly with preserved mustard greens, all cause disordered oil distribution, soft or sticky side dishes, and significantly inferior overall texture compared to Example 1, proving that this gradient layering process can achieve the best chewy and shaped texture.

[0080] The above results confirm that the three-layer side dish composition of the present invention can effectively absorb the melted oil, reduce the hardness and chewing effort of the meat, while maintaining good cohesion and elasticity, thereby significantly improving the tender taste and overall texture quality of braised pork.

[0081] Table 6. Texture determination results

[0082] Note: Different lowercase superscript letters in the same column indicate significant differences in data between groups. P <0.05).

[0083] (7) Sensory evaluation As shown in Table 7, the sensory evaluation data of braised pork belly in Example 1 are significantly higher than all the comparative examples in terms of individual scores for aroma, color, palatability, and taste, as well as the overall score of 83.50, indicating the best overall edible quality. Traditional braised pork belly with preserved mustard greens (Comparative Example 8) only scored 66.00 points, being greasy, lacking aroma, and dry in texture. Adjusting the layers of side dishes and removing any functional side dishes resulted in a significant decrease in the overall sensory score. This demonstrates that the three-layer degreasing side dish composition of the present invention can simultaneously improve the appearance, color, aroma, texture, and taste of braised pork belly, achieving the best overall sensory acceptance.

[0084] Table 7 Sensory evaluation of braised pork belly

[0085] Note: Different lowercase superscript letters in the same column indicate significant differences in data between groups. P <0.05).

[0086] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for steaming and degreasing braised pork belly, characterized in that, Including the following steps: Arrange the oil-absorbing side dishes, flavor-enhancing side dishes, and synergistic side dishes in sequence at the bottom of the bowl. Place the braised pork slices skin-side down on top of the synergistic side dishes and steam. After steaming, plate the pork belly to obtain the degreased braised pork. The oil-absorbing dish is made by thawing frozen tofu, cutting it into pieces, blanching it in boiling water, and draining it. The flavor-enhancing side dish is made by soaking dried plum vegetables, rehydrating them, squeezing them dry, and cutting them into sections. The synergistic ingredient is made from peeled, diced, blanched in boiling water, and drained yam. Braised pork slices are made by pre-cooking pork belly, piercing it, deep-frying it, and then slicing it.

2. The method according to claim 1, characterized in that, The steaming process involves first steaming at 100-105℃ for 20-40 minutes, then steaming at 90-95℃ for another 20-40 minutes.

3. The method according to claim 1, characterized in that, Frozen tofu should be cut into cubes of 4-8 cm × 4-6 cm × 0.4-0.8 cm; dried plum vegetables should be squeezed dry and cut into 2-3 cm pieces; yam should be cut into cubes of 5-7 cm × 2-4 cm × 0.5-1 cm; braised pork should be sliced ​​into pieces of 4-8 cm × 4-6 cm × 0.3-0.6 cm.

4. The method according to claim 1, characterized in that, The thickness of the oil-absorbing component layer is 0.4~0.8 cm; the thickness of the flavor component layer (with side dishes) is 0.5~1 cm; the thickness of the synergistic component layer (with side dishes) is 0.6~1 cm; and the thickness of the braised pork slices is 0.3~0.6 cm.

5. The method according to claim 1, characterized in that, Blanch frozen tofu in boiling water for 40-60 seconds; blanch yam in boiling water for 30-60 seconds; soak dried plum vegetables in water for 20-30 minutes; boil pork belly at 90-100℃ for 15-25 minutes, prick it with holes, and deep-fry at 130-190℃ for 5-10 minutes.

6. The method according to claim 1, characterized in that, The diameter of the bowl is 14-20 cm.

7. The method according to claim 1, characterized in that, Seasonings can be added before steaming.

8. The degreased braised pork prepared by the method according to any one of claims 1 to 7.

9. The application of the method according to any one of claims 1 to 7 in the preparation of degreased braised pork.

10. A method for improving the performance of braised pork belly, said performance including one or more of the following: texture, reducing fat content, increasing protein content, moisture content, increasing umami amino acid content, and reducing malondialdehyde content, characterized in that... The oil-absorbing side dishes, flavor-enhancing side dishes, and synergistic side dishes are steamed together with the braised pork belly, including the following steps: Arrange the oil-absorbing side dishes, flavor-enhancing side dishes, and synergistic side dishes in sequence at the bottom of the bowl. Place the braised pork slices skin-side down on top of the synergistic side dishes and steam. After steaming, plate the pork belly to obtain the degreased braised pork. The oil-absorbing dish is made by thawing frozen tofu, cutting it into pieces, blanching it in boiling water, and draining it. The flavor-enhancing side dish is made by soaking dried plum vegetables, rehydrating them, squeezing them dry, and cutting them into sections. The synergistic ingredient is made from peeled, diced, blanched in boiling water, and drained yam. Braised pork slices are made by pre-cooking pork belly, piercing it, deep-frying it, and then slicing it.

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