Study On Key Technology Of Pork Cooking

Meat is an important source of nutrition for off shore staff,and an essential part of nutritional diet of the platform.Pork is the most widely eaten meat products,not only to provide high quality protein,but also an excellent source of B vitamins.However food cooking process on most of the platform operates depends on Chef Experience,and cooking processing parameters lack essential data,theoretical research and precise control.This project was in cooperation with off shore catering company,analysis of meat quality changes during cooking process on the platform were detected,and key technology of meat quality and maintenance during tenderizing,sauting,stewing process were mainly studied,considering sensory and some main nutritional indicators comprehensively.In research on pork tenderizing process,effect of starch,papain,salt,citric acid and ginger powder on tenderness of pork loin,and effect of citric acid and ginger powder on content of vitamin B1 in pork loin were studied.Sensory score,tenderness(shear force),and content of vitamin B1 were made into one index CQI.through PB experiment,steepest ascent test and response surface experiment,a tenderizer was developed,with the content:starch 13.7%(use meat sample mass as reference),salt 1.2%,citric acid 0.03%,and Ginger powder 0.54%,and papain 25U/g,and then the CQI was 1.188.In research on pork sauting process,sensory score,vitamin B1 content,fat content,and tenderness,these four items were made into one index CQI to study meat oil bath heating process.Oil bath heating time,oil temperature and the rate of meat and oil were studied through orthogonal experiment.The result was that:the rate of meat and oil 1:3,oil temperature 110?,heating time 65s.Through constant temperature test,under 110?,120?,130?,140? and 150?,separately,dynamics equation of vitamin B1 of the meat heated in the process was got,and concent of vitamin B1 of the meat heated in the process could be predicted.And the BF,AF,and the relative deviations of the equation were within the acceptable range,so the loss of vitamin B1 of pork loin after oil bath heating process could be accurately predicted by this equation.In study on the stewing process of pork,effect of stewing time on the sensory quality and texture characteristics(hardness,elasticity,cohesion,chewing and resilience),TBARS value,the contents of soluble protein and color value of pork were studied.Sensory score,TBARS value,and soluble protein content,these three items were made into one index CQI.Three factors,stewing time,pre-stew cooking time and the amount of water added were studied through orthogonal experiment.The result was:the amount of water added 100%,stewing time 110min,pre-stew cooking time 10min.