32 results about "Transepidermal water loss" patented technology

The invention provides air-dried preserved pork seasoned with a soy sauce and a making method of the air-dried preserved pork seasoned with the soy sauce. The making method comprises the following steps of selecting raw materials, performing trimming, performing cutting into strips, performing cleaning, performing vacuum rolling and kneading, preparing preserving liquid, performing preserving andair-drying, performing four-stage fumigation, performing cooling and performing packaging. According to the making method disclosed by the invention, a four-stage fumigation technology is adopted, andbefore formal fumigation, a preheating course and a drying course are additionally set, so that through the four-stage fumigation technology, the water migration rate in meat can be effectively increased; the situation that the vaporization rate of surface water in the roasting course of the preserved pork seasoned with a soy sauce is higher than the internal water diffusion rate is avoided, andinternal water cannot be complemented timely to the surfaces, so that the surface skins are dehydrated fast to form films and water transfer and transmission are further impeded is avoided; and the problem that the surface skins of the air-dried preserved pork seasoned with a soy sauce are dry, hard and crusted is solved. According to the air-dried preserved pork seasoned with a soy sauce disclosed by the invention, before preserving, the vacuum rolling and kneading operation is additionally set, and through rolling and kneading, meat blocks are subjected to mechanical treatment, so that protein extraction and protein movement towards the surfaces of the meat blocks are promoted, and the tenderness of meat is improved; and rolling and kneading influence the network structure of myofibril protein, so that after meat strips are loosened, the stickiness and the water retention property are increased, and performing of the subsequent preserving course is facilitated.