| In this paper,flavor,color,preserved as well as the recombination process of porks cured with sweet soybean paste has been systematically researched with Orthogonal Methods.At the same time, the changes of volatile flavor components of porks cured with sweet soybean paste coming from water dip sterilization ang microwave sterilization have been analyzed.The results are as follows:1 The best formula for cure and assume color was sweet soybean paste 8%,sodium chloride 2.5%,sugar 1%,Sodium isoascorbate0.10%,nitrite 0.013%,red fermented rice red is plain 0.02%, caramel color 0.04%.2 The cure time:after the pork with small strip(3 cm×2cm×1cm long×width×thickness) was cured 1.5 h,the infiltration of salinity into the pork has already reached a dynamic balance;When the cure time reached 2.5h,the components for assuming color have seeped into the most interior of the pork basically,and the cure of pork cured with sweet soybean paste has already completed basically.3 The best technical formula of the recombination pork cured with sweet soybean paste was Cara glue 9%,devil taro glue 1.1%,Huang Yuan glue 0.5%,water 4%.4 The sterilization effect of the two ways of sterilization:The condition of microwave sterilization:with the extension of the time of microwave sterilization,the number of bacterium in the recombination pork cured with sweet soybean paste was lessening promptly,but its change was no big after the sterilization time exceeded 50s,so we can ascertain that the time of microwave sterilization was 50s,and the centre temperature was 60℃.The condition of water dip sterilization:with the extension of the heating time of the water bath, the sum of bacterial colony comes down slowly,and it tends to be mild after 80 minutes.Relative to the microwave sterilization,the sterilization time is long and sterilization incomplete.5 the category of the compound of flavor components with volatility:183 species of volatile flavor compounds were identified from water dip sterilization sweetened soybean paste,microwave sterilization sweetened soybean paste,water dip sterilization pork cured with sweet soybean paste and microwave sterilization pork cured with sweet soybean paste through SPME-GC/MS.There were 31 aldehydes,35 alcohols,32 esters,3 ketones,16 acids,30 hydrocarbons, 2 aether,34 others during those compounds.6 Two types of sterilization methods on recombinant of pork cured with sweet soybean paste impacted on volatile flavor compounds:Aldehydes:Relative content of total aldehydes in water dip sterilization pork cured with sweet soybean paste is 10.97%,slightly higher than the microwave sterilization pork cured with sweet soybean paste 10.78%.The common aldehydes in water dip and microwave sterilization pork cured with sweet soybean paste is heptanal,benzaldehyde,ethane,1,1-diethoxy-acetaldehyde,Hexanal. Heptaldehyde and benzaldehyde concent in water dip sterilization pork cured with sweet soybean paste was higher than in microwave sterilization pork cured with sweet soybean paste.Howerere 1,1-diethoxy-acetaldehyde and Hexanal concent were opposite.Alcohols:Relative content of total Alcohols in water dip sterilization pork cured with sweet soybean paste is 22.5%,higher than the microwave sterilization pork cured with sweet soybean paste 21.43%.The common Alcohols in water dip and microwave sterilization pork cured with sweet soybean paste is 3,7-methyl-1,6-octadien-3-ol,1-Butanol,3-methyl-,1-Hexanol,isobutyl,alcohol, octanal.1-Butanol,3-methyl,1-Hexanol,isobutyl alcohol,octanal concent in water dip sterilization pork cured with sweet soybean paste was higher than in microwave sterilization pork cured with sweet soybean paste.Howerere 3,7-methyl-1,6-octadien-3-ol concent were opposite.The unique alcohols in microwave sterilization pork cured with sweet soybean paste is 2 - methanol。Esters:Relative content of total ester in water dip sterilization pork cured with sweet soybean paste is 17.85%,higher than the microwave sterilization pork cured with sweet soybean paste 14.6%. The common ester in water dip and microwave sterilization pork cured with sweet soybean paste is Ethyl Acetate,Butanoicacid,2-methyl -ethyl ester,Butanoic,acid,3- methyl -,ethyl ester, propanoic acid,2-hydroxy- ethyl ester,benzoic acid,ethyl ester,octanoic acid,ethyl ester.Ppropanoic acid,2-hydroxy- ethyl ester benzoic acid,ethyl ester,octanoic acid,ethyl ester concent in water dip sterilization pork cured with sweet soybean paste was higher than in microwave sterilization pork cured with sweet soybean paste.Little impact was taken on Ethyl Acetate,Butanoicacid,2-methyl -ethyl ester,Butanoic,acid,3- methyl-,ethyl ester causing by difficient sterilization.Hydrocarbons:Relative content of total Hydrocarbons in water dip sterilization pork cured with sweet soybean paste is 2.5%,higher than the microwave sterilization pork cured with sweet soybean paste 2.95%.The common Alcohols in water dip and microwave sterilization pork cured with sweet soybean paste is Caryophyllene,1,3-Dioxolane,2,4,5-trimethyl-,cyclotrisiloxane,hexamethyldimethylsil oxanecyclictrimer,cyclobutane,1,2-bis(1-methylethenyl) -,trans-.Caryophyllene, 1,3-Dioxolane,2,4,5-trimethyl-,cyclot ris iloxane,hexamethyl-dimethylsiloxanecyclictrimer concent in water dip sterilization pork cured with sweet soybean paste was higher than in microwave sterilization pork cured with sweet soybean paste.Howerere,cyclobutane,1,2-bis(1-methylether/yl)-, trans-concent were opposite.The unique Hydrocarbons in water dip sterilization pork cured with sweet soybean paste is copaene,nonane,5-(1-methylpropyl)-.The unique Hydrocarbons in microwave sterilization pork cured with sweet soybean paste is styrene,hexane,2,2,3-trimethyl-, 1,3,8-p-menthatriene,benzoic acid,2-[(trimethyl sil yl)oxy]-,trimethylsilyl ester,ylangene, nonadecane. Other types of material:Relative content of total Other types of material in water dip sterilization pork cured with sweet soybean paste is 23.38%,slightly higher than the microwave sterilization pork cured with sweet soybean paste 30.18%.The common Other types of material in water dip and microwave sterilization pork cured with sweet soybean paste is Benzene,2-pentyl-Furan, estragole,o-xylene,cyclo tetrasil oxane,octamet hyl-,benzene,1-(1,5-dimethyl-4-hexeny) -4-methyl-.O-xylene,cyclo tetrasil oxane,octamet hyl-,benzene,1-(1,5-dimethyl-4- hexeny)- 4-methyl -concent in water dip sterilization pork cured with sweet soybean paste was lower than in microwave sterilization pork cured with sweet soybean paste.Little impact was taken on Benzene, 2-pentyl- Furan,estragole causing by difficient sterilization.The unique Other types of material in water dip sterilization pork cured with sweet soybean paste is eucalyptol.The unique Other types of material in microwave sterilization pork cured with sweet soybean paste is toluene,-acetyl-pyrroline, naphthalene.
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