Zongzi With Meat Stuffing Processing And Storage Quality Change In The Process Of Research

Due to the rice dumplings product market is growing, as the change of consumers’concept, more consumers began to pay attention to the quality of food. More and more peoplerealize the reed vacuum-packed meat quality need to improve, to shorten with the taste offresh reed quality differences. Based on the vacuum packing meat reed as the research object,through the meat quality of research, along with the change of shelf life in order to find theway to improve its quality. Through the different filling combination of reed vacuum-packedmeat quality change research, reveals the influence of the main causes of vacuum-packedmeat reed has very little to do with the meat material, and the two rice dumplings withglutinous rice and pork group there is a close relationship. Based on the good reedvacuum-packed meat quality, get a series of feasibility of the method.Vacuum-packed meat reed in lean meat quality decline gradually with the extension ofshelf life. Moisture content and pH two pHysical and chemical indexes, hardness andelasticity and chewiness of three quality and structure property index, which is fully embodiedby the professionals of sensory evaluation score as a process of quality decline gradually.Under the same net content specifications different lean inventory, less obvious effect onquality. Only water content which have slightly difference, put in a large quantity of leanslightly less. But the difference between pH indicator is smaller, almost no effect.Experimental results reflected that the meat of the vacuum packaging products in the twomonths see variations in the quality of the essence is the largest, after the change is notobvious and easing. Thus, to improve quality of vacuum-packed meat reed in essence, the keyis to try to stop or slow down in the fall of2months.For different filling combination vacuum-packed meat essence of moisture content in thereed, PH value and the quality and structure characteristics change difference is not big.Illustrate the meat material regarding the quality of the lean transformation effect is verysmall, the quality of the zongzi change or under the influence of the main raw material ofglutinous rice and lean more.Around10%of japonica rice is added in the glutinous rice, for improving the quality ofrice dumplings products help, for rice dumplings product quality improvement, improve rice dumplings rice part palatability, reduce the production cost has a realistic significance.