Study On The Gravy Control Technology Of Conditioning Braised Pork

Conditioning Pork is a kind of hot meal pre-conditioned meat product,which can save the consumer from the traditional cumbersome process,and can be consumed directly after the purchase.However,during the preservation of red meat,the product oil will precipitate solidified crystals,forming a white oil layer on the surface of the product,affecting consumers’ desire to purchase.This article focuses on the problem of fat solidification during the storage and conditioning of braised pork,and the use of emulsifiers,lipases,and packaging of meat and halogen soups to study the control technology of conditioning braised pork meat,and to determine the use of additional emulsifiers to reduce the oil yield and fat The enzyme reduces the melting point of the halogen soup fat and separates the meat from the braised pork soup to form a control technology for conditioning the braised pork fat,solves the problem of product oil solidification,and provides new ideas for promoting consumers to purchase the braised pork meat.The main findings are as follows:1.The optimization experiments of the ingredients prepared by the process of roasted pork meat were conducted.The ratios of braised soy sauce,cooking wine,rock sugar and edible oil in processed red meat were analyzed by single-factor experiments and orthogonal experiments.The results showed that: The role of the ratio of the role of the size of the ingredients are: Braised Laozhao> edible oil> rock candy> cooking wine.The amount of edible oil and Braised Laotuo had the most significant effect on the flavor of roasted pork.The best ratio of ingredients for preparing cured pork is as follows: 15% for braised red beans,8 % for cooking wine,7 % for rock sugar,and 2 % for cooking oil.2.The effects of emulsifiers such as sodium caseinate,sucrose fatty acid esters and carrageenan on the product yield,centrifugal loss rate,water content and sensory scores,and the oil yield of halogen soup were evaluated.On the basis of single-factor experiments,orthogonal experiments were used to optimize the proportion of three emulsifiers on the quality of roasted red meat.The results showed that the addition of emulsifiers had an effect on lowering the oil content of roasted red meat,and the oil yield of the product could be reduced from 45 % ± to 25 % ±.The emulsifier formulas determined were: casein sodium0.30 %,sucrose fatty acid ester 0.15 %,carrageenan 0.25 %(by raw meat weight).Adding emulsifiers to conditioning braised pork braised soup can reduce the oil yield of the oil within the acceptable range of sensory scores.3.The effects of lipase dosage,reaction temperature and reaction time on the sensory score of conditioning braised pork and the melting point of braised pork oil were studied.The results showed that the addition of lipase had a role in regulating the melting point of braised pork braised pork fat,and could make the melting point of conditioning braised pork braised soup oil from 30 ℃ ± to 20 ℃ ±.The determined process parameters are: reaction time is 40 min,reaction temperature is 60 ℃,lipase dosage is 3 %,lipase is added to conditioning braised pork braised soup,within the acceptable range of sensory scores,the oil can be reduced Melting point.However,the problem of solidification of oils and fats during storage of oils and fats has not yet been fully resolved and remains to be further studied.4.On the basis of the above research,in order to comply with market demand,research was conducted on the preparation and packaging of braised pork meat and brine soup separately.The results showed that the separate packaging had no significant effect on the quality of processed pork braised meat product and could be used as a preserved red meat preservation product.Process oil solidification,a solution to reduce consumer purchasing power.