红烧肉配方及加工工艺优化

Optimization of formula and processing technology of braised pork

中文关键词:  预制红烧肉  配方优化  超声波辅助腌制  真空低温慢煮

英文关键词:braised pork  ultrasonic assisted pickling  sous-vide  formula optimization

中文摘要:

      目的 优化红烧肉配方及加工工艺。方法 采用超声腌制30、45、60 min、静态腌制对猪五花肉进行腌制, 以腌制吸收率、出品率、滴水损失率、蒸煮损失率为指标比较超声和静态腌制对腌制效率和品质的影响。通过测定水分含量、热加工损失、感官评分比较传统工艺和真空低温慢煮工艺制作的红烧肉在感官特性上的变化。以感官评分为指标, 采用单因素和正交实验优化红烧肉配方。结果 与静态腌制相比, 不同时间超声处理有助于肉品腌制吸收率和出品率的提升, 且蒸煮损失率和滴水损失率显著低于静态腌制组。超声60 min, 腌制吸收率最高, 超声45 min和60 min出品率无显著差异。随着超声处理时间的延长, 滴水损失率逐渐增加, 最高到6.20%, 超声45 min和60 min蒸煮损失率均较低。整体来看, 超声波腌制45 min效果较好; 真空低温慢煮工艺方面, 65 ℃、70 ℃处理6 h 和70 ℃处理8 h感官评分总分均较高。当慢煮温度设定为70 ℃, 持续6 h状态下, 红烧肉的色泽、香气、味道、口感均得到显著改善。与传统工艺相比, 蒸煮损失率显著降低, 水分含量显著提高; 配方优化方面, 结合各配料配比对红烧肉感官评分的影响, 糖油水质量比对感官评分的影响最为显著, 其次是香辛料和老抽。确定最优配方为: 五花肉250 g, 糖液30 g(其中白砂糖15 g、植物油6 g、水9 g), 老抽6 g, 花雕酒5 g, 水400 g, 八角2 g, 香叶0.2 g, 桂皮1.2 g。结论 超声波辅助腌制和真空低温慢煮技术可有效改善红烧肉品质, 改良后的配方工艺使得红烧肉综合感官评价最好。

英文摘要:

      Objective To optimize the formula and processing technology of braised pork. Methods The pork belly was cured by ultrasonic treatment for 30, 45 and 60 min and static curing as the control. The marinade uptake, production rate, drip loss rate and cooking loss rate were used as indicators to compare the effects of ultrasonic and static curing on curing efficiency and quality. The sensory characteristics of braised pork made by traditional and vacuum low-temperature slow cooking techniques were compared by measuring the moisture content, thermal processing loss and sensory scores. The formula of braised pork was optimized by using sensory scores as the index and conducting single factor and orthogonal experiments. Results Compared with static curing, different ultrasonic treatment times were beneficial to the improvement of the marinade uptake and production rate of the meat, and the cooking loss rate and drip loss rate were significantly lower than those of the static curing group. The marinade uptake was the highest after 60 min of ultrasonic treatment, and there was no significant difference in the production rate between 45 min and 60 min of ultrasonic treatment. With the extension of ultrasonic treatment time, the drip loss rate gradually increased, reaching a maximum of 6.20%, and the cooking loss rate was relatively low after 45 min and 60 min of ultrasonic treatment. Overall, ultrasonic curing for 45 min was the most effective. In terms of vacuum low-temperature slow cooking technology, the total sensory scores of 65 ℃ and 70 ℃ for 6 h and 70 ℃ for 8 h were relatively high. When the slow cooking temperature was set at 70 ℃ for 6 h, the color, aroma, taste and texture of braised pork were significantly improved. Compared with the traditional process, the cooking loss rate was significantly reduced and the moisture content was significantly increased. In terms of formula optimization, the sugar-oil-water mass ratio had the most significant effect on the sensory score, followed by spices and dark soy sauce. The optimal formula was determined as follows: 250 g of streaked pork, 30 g of sugar solution (including 15 g of white granulated sugar, 6 g of vegetable oil, and 9 g of water), 6 g of soy sauce, 5 g of Huadiao wine, 400 g of water, 2 g of anise, 0.2 g of fragrant leaves, and 1.2 g of cinnamon. Conclusion The ultrasonic assisted curing and sous-vide technology can effectively improve the quality of braised pork, and the improved formula technology makes the comprehensive sensory evaluation of braised pork the best.