Rice Wine Soaking Fat Efficient Manufacturing And Catalytic Aging Technology

Soybean-flavor liquor is a kind of low alcohol wine with long history and local features in Pearl River Delta region of Guangdong Province,its unique flavor is from the production techniques of starter-making,fermenting,distilling,flesh soaking etc,particularly,the socking procedure of presoaked fat pork for aging liquor is the critical technique for its unique soybean flavor.Currently,the fat pork presoaking technique,which is then used in the soaking procedure of Soybean-flavor liquor,and the mature standard of presoaking mainly depend on experiences,lack of certain scientific guidance.In this thesis,the fat pork presoaking technique were studied to confirm the optimal presoaking methods of eliminating the pork's off-flavor and improving the quality of pork.The effect of different presoaking procedure on pork and analyzing the varieties of pork ingredients during the soaking procedure,the optimal processing parameters of presoaking procedure,was confirmed and the mature standard of fat pork presoaking for soaking of soybean-flavor liquor was built.Firstly,in order to remove the pork's off-flavor,and improve the quality and health indicators of the fat pork presoaking,immersion of pork using warm water was chosen and studied.The operation temperature and time for removing the pork's off-flavorwere were optimized according to sensory evaluation and the analysis of variation of several physical and chemical properties of the pork sample,including color,weight loss,and morphology of fat cells,as well as pH and CODcr of the wate extract after immersion.Results showed a significant removal of the off-flavor from pork after an immersion at 50 ? for 20~40 min.Under this condition,the color of meat turned to light yellow while morphology of the fat cells was well protected with a weight loss of less than 2%.It was indicated that immersion using warm water was an efficient and easy method for removal of the off-flavor from pork.Secondly,to achieve efficient presoaking result of fat pork,6 presoaking parameters,including the pretreatment method of fat pork,size of pork,lighting,presoaking temperature,alcohol degree and stirring were studied.Through analyzing the effect of the 6 parameters on pork color,pork weight loss rate,fat extraction rate,pH and alcohol degree of presoaking liquor and observing the variation of fat cell morphology,the optimal parameters were confirmed.The results showed that during the presoaking,there was a positive correlation between the fat extraction rate and presoaking result.The color of pork turned yellow gradually.The pH of the presoaking liquor increased at first and then decreased.The alcohol degree of the presoaking liquor decreased gradually.In some cases,the pork weight loss rate was negative and this indicated that the substance in the presoaking liquor absorbed by the pork was more than the fat of pork extracted by the presoaking liquor.The optimal conditions of presoaking were as followed.50 g boiled pork was soaked in standing 35 ?,55% vol liquor under lights.The mature standards of presoaking were as followed.After the presoaking,the fat extraction rate was greater than 2%;the pH of the presoaking liquor increased at first and then decreased to a value less than 5.7;the b* of the presoaking liquor decreased slightly and then increased;the b* of pork skin and fat was greater than 14 and 8,respectively.During the presoaking,the fat of the pork was extracted.The acid value,the peroxide value and the saponification value of the extracted fat were determined to evaluate its oxidation level and ingredient variation.It indicated that in a certain range,appropriate oxidization of the pork's fat was good for the presoaking.