Method for prolonging bouilli expiration data through low-frequency ultrasonic-assisted high-temperature and high-pressure combined sterilization

Abstract

The invention provides a method for prolonging bouilli expiration data through low-frequency ultrasonic-assisted high-temperature and high-pressure combined sterilization and belongs to the technical field of meat product processing. The method disclosed by the invention comprises the steps of firstly vacuum packaging cooked bouilli with cooking liquor through high-temperature-resistant retort pouches, then performing high-temperature and high-pressure sterilization, quickly cooling and then performing low-frequency ultrasonic-assisted sterilization. Compared with traditional high-temperature and high-pressure sterilization, a product obtained through the invention has brighter red color and luster pork skin, has deep-red and glossier lean, has peculiar mellow flavor of bouilli, has no cooking taste and has moderate mouthfeel; the lean meat is soft, moderate and not hard and dry; the fat can be melted instantly after being eaten; the port skin is soft and glutinous; furthermore, a fat oxidizing degree is greatly reduced, and a product is not prone to oxidizing or going bad. Therefore, the method disclosed by the invention solves the problem that traditional high-temperature and high-pressure sterilization can damage product appearance and nutrition quality and solves the problem that pure ultrasonic wave sterilization strength is insufficient at the same time. In the premise that no corrosion remover is added, compared with before being sterilized, the preserving rate of bouilli flavor is kept by 93% or more, and normal-temperature high-quality shelf life of the bouilli can reach 12 months.

Description

technical field [0001] The invention relates to a method for prolonging the shelf life of braised pork with low-frequency ultrasonic-assisted high-temperature and high-pressure combined sterilization, which is mainly used for small-package meat products in vacuum, specifically relates to two sterilization processes for meat products, and belongs to the technical field of meat product processing. Background technique [0002] Braised pork in brown sauce is widely spread throughout our country and is a famous popular dish. Braised pork is made with pork belly as the main ingredient. The cooking technique is mainly in casserole. It is fat and thin, sweet and soft, and melts in the mouth. The deliciousness cannot be described in words. It is fat but not greasy. At present, the research on braised pork in brown sauce has just started in my country, so the scientific understanding of the nutrition and flavor of braised pork in brown sauce is still incomplete. But braised pork is ...

AI Technical Summary

Problems solved by technology

[0007] Xiao Lian and others invented a kind of braised pork and its production method (Chinese invention patent, patent number: 201110000495.4), using injection seasoning, vacuum tumbling, steaming technology and other production methods that are completely different from traditional braised pork, avoiding traditional braised pork In the process of processing, the process is complex and the quality changes greatly. By using plant-derived ginger oil, garlic essential oil, tea polyphenols, cinnamon oil, and clove oil as fresh-keeping preservatives combined with pasteurization, the product can be guaranteed at room temperature. Six More than a month, the product has a unique flavor, sweet and delicious, rich in nutrition