Optimization Of The Formula Of Instant Protosalt Semi-dry Braised Pork

In order to solve the traditional sauced pork flavor is not stable,not easy packaging and storage of the shortcomings of the test,to improve the traditional process,low temperature curing,steaming and baking process into a semi dry meat and leisure products.The formula and processing conditions were studied and optimized by response surface and orthogonal test,and the optimum formula,curing time and steaming parameters were determined.Then the research of potassium chloride,calcium lactate and calcium chloride single sodium chloride substitute effect of semi dry braised pork quality,to determine the best alternative to their final ratio;optimum formula of compound salt was determined through orthogonal test.The results are as follows:1.The main factors influence the quality of semi dry braised pork with salt,sugar,MSG,soy sauce,cooking wine.Through the single factor experiments of salt,sugar,soy sauce,cooking wine,monosodium glutamate added quantity on sensory quality of dry braised pork,then the orthogonal optimization: salt 1.5%,sugar 3%,monosodium glutamate 0.5%,soy sauce,cooking wine 2.5: 1.5%,the best quality of semi dry braised pork.2.The curing time for semi dry meat hardness,chewiness,color has significant effect,through salting time on dry braised pork in hardness,chewiness,color analysis of the experimental results,a comprehensive consideration,the product does the curing time is about 20 h.3.This product is used for cooking,steaming and baking process of product parameters are steaming and baking temperature,baking and steaming,baking and steaming time and humidity,through the dry meat sensory quality of the single factor experiment of process parameters on the surface,and then optimized response: steaming and baking temperature of 91 degrees Celsius,humidity: 32%,steamed steamed and baked time: 62 min,semi dry braised pork with best quality4.Three kinds of salt selected substitute potassium chloride,calcium lactate and calcium chloride were analyzed by single factor test,comprehensive evaluation test substitute alternative than semi dry braised pork pH,effects of water activity,color,texture,respectively to determine the appropriate ratio of 16% potassium chloride substitution,calcium lactate substitution ratio was 12%,calcium chloride substitution ratio of 6%.5.Three kinds of salt substitute compound by orthogonal test,the optimum alternative formula: potassium chloride substitution ratio is 16%,calcium lactate substitution ratio was 8%,calcium chloride substitution ratio of 6%,semi dry sodium chloride content in pork is reduced from 1.5% to 1.05%.