Method for making steamed pork belly with preserved greens by taking streaky pork of Suhuai pigs as raw material

Abstract

The invention relates to the technical field of processing of meat products and in particular relates to a method for making steamed pork belly with preserved greens by taking streaky pork of Suhuai pigs as a raw material. The processing method disclosed by the invention comprises the following steps: taking streaky pork of Suhuai pigs and Shaoxing preserved vegetables as raw materials, cutting, coloring and slicing the streaky pork, cleaning and frying the preserved vegetables, blending juice, steaming, packaging, pre-cooling, quick-freezing and the like, thereby obtaining the steamed pork belly with preserved greens. Digestion conditions of foods in the in-vivo gastrointestinal tract are simulated by utilizing an in-vitro digestion model, and the bioavailability of the foods is reflectedby the food digestion degree. Moreover, flavor is an important index of sensory quality of foods and directly influences selections of consumers. The raw material selection is a basis of meat productprocessing. According to the process disclosed by the invention, the raw material varieties are subjected to process optimization by combining in-vitro digestion, headspace solid-phase micro-extraction-gas chromatography-mass spectrometry and sensory evaluation. The invention aims to produce standardized steamed pork belly with preserved greens with excellent sensory quality and nutritional quality, and the requirements of consumers on food safety, health, convenience and rapidness are met.

Description

technical field [0001] The invention relates to the technical field of meat food processing and production, in particular to a standardized production formula and process of pickled meat with pickled vegetables using Suhuai pig pork belly as raw material. Background technique [0002] Pork with pickled vegetables is a traditional Chinese stewed pork product, which enjoys a high reputation both at home and abroad. Its main raw materials are pork belly with skin and preserved vegetables. Strew-flower pork has a high fat content. After being made into braised pork, it is fat and thin. The flavor is mellow and attractive. The taste is fat but not greasy. As a traditional Chinese dried pickled vegetable, pickled vegetables have the characteristics of unique fragrance and delicious taste. The two raw materials have undergone a series of processing to form the unique flavor of Mei Cai Kousai, which is deeply loved by consumers. [0003] With the improvement of people's living st...

AI Technical Summary

Problems solved by technology

[0005] In the processing of pickled meat with pickled vegetables, in addition to raw materials, there are problems such as coloring, brine production, and soaking clear pickled vegetables, such as backward technology and unstable product quality.

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