Study On The Key Technology Of Pork Stewing Process

China is the world's largest producer of meat,and the annual output of pork is huge,pork is the staple meat for residents.The purpose of this project is to study the effect of blanching and stewing on the quality of pork,and to provide theoretical and data support for pork processing technology.With pork as the study object,the effects of blanching time and ratio of meat to water on pork quality were studied.The optimum technological parameters of blanching water were determined:the blanching time was 3 min and the ratio of meat to water was 1:2.The effects of stewing time,stewing temperature and ratio of meat to water on the quality of stewed pork were studied,on the basis of single factor,through the response surface experiment to obtain the optimal process parameters of the stew pork:stewing time of 3h,stew temperature of 100?,ratio of meat to water of 1:3.6.By studying the content of soluble protein in stew pork at different stewing time and stewing temperature,the reaction kinetics of soluble protein in stew pork conforms to the 0 levels of reaction kinetic model.The established soluble protein kinetic model agrees well with reality and can be used to predict soluble protein content in pork during stewing.The fatty acids in pork were detected by GC-MS,and 14 fatty acids were detected.The highest content of oleic acid,followed by palmitic acid,linoleic acid,stearic acid,accounting for more than 90%of total fatty acids.The content of oleic acid and linoleic acid in pork were greatly affected by stewing time.With the increase of stewing time,the relative content of oleic acid increased and the relative content of linoleic acid decreased.After the meat is stewed,the texture and flavor of meat have changed very well.The flavor substance of stewed pork was extracted from HS-SPME,which was extracted and separated and analyzed by GC-MS.There are 31 kinds of volatile aromatic substances detected in raw pork,including hexanal and nonanal,which are the most important aldehydes in raw pork.In the process of pork stews,the lipid oxidation degradation,the flavor of the pork was significantly improved,and 84 kinds of volatile substances were detected.The aldehydes are the main volatile components of pork,and the content of hexanal is on the rise with the increase of the simmer time,while the content of 1-octene-3-alcohol and 2-pentyl-furan is decreasing.The blanched stewed pork and direct stewed pork with nutrients,microstructure,sensory quality and flavor were compared,found that blanched stewed pork had a higher sensory score,but the content of soluble protein is relatively low;direct stewed pork muscle fibers arranged more closely.The effects of blanching on the alcohols,ketones and other volatile compounds of stewed pork were significant,and the content and variety of volatile compounds varied.Compared with direct stewed pork,the content of nonanal,octanal,pentalal,1-octylene-3-alcohol,etc.of stewed pork after blanching was relatively high,and the content of heptanal and 2-pentyl-furan was relatively low.