Method for keeping flavor of seasoning bag for honey-stewed barbecue pork through microbial fermentation

Abstract

The invention belongs to the field of microbial fermentation and food processing and particularly relates to a method for keeping the flavor of a seasoning bag for honey-stewed barbecue pork through microbial fermentation. The method comprises the following steps that after stretching, patting and cleaning preprocessing are sequentially conducted on very lean meat, cooking processing is performed,seasonings prepared through fermentation of Streptococcus thermophilus and Meyerozyma guilliermondii and a zinc gluconate solution are added to boil for gelatinization, the mixture is taken out and then is evenly mixed with seasonings, salting and baking are performed, then honey is applied, and the seasoning bag for the honey-stewed barbecue pork is packaged. The flavor loss of the pork chuck seasoning bag can be effectively reduced by adopting the method.

Description

technical field [0001] The invention relates to a method for maintaining the flavor of honey sauce barbecued pork conditioning package based on microbial fermentation, which belongs to the field of microbial fermentation and food processing. Background technique [0002] The cooking bag is mainly based on classic dishes. The traditional ingredients are carefully prepared and preserved, and can be eaten after simple cooking such as microwave or boiling. Prepared food is a variety of popular formula food produced by industrialization that has developed rapidly in the world in the past 20 years. Its biggest feature is industrial production with certain formula requirements and engineering procedures. The cooking bag is a kind of cooked food processed by quick-freezing technology. Various Chinese and Western commercial dishes, staple foods and other main meals are properly processed, and then put into a special cooking-resistant, microwaveable PET bag and sealed. Rapid freezing...

AI Technical Summary

Problems solved by technology

[0003] Honey sauce barbecued pork dishes, such as fried honey sauce barbecue pork, fried honey sauce barbecue pork, etc., in the processing of honey sauce barbecue pork dishes, heating is often an indispensable link. The only meat fibrin in honey sauce barbecue pork will denature and shrink when heated. Make the honey sauce char siew lose its original taste; during the heating process, the honey sauce barbecue pork often leads to the loss of flavor, insufficient taste, or enough taste and not uniform enough, which eventually leads to the loss of flavor

[0004] At present, Kung Pao Chicken as a Chinese dish has appeared in the form of instant food conditioning packs. During cooking (high-temperature sterilization) and freezing process, the moisture, local flavor, mouthfeel and color of the dish are easily lost; Oxidation and hydrolysis, affecting product quality

[0005] In the prior art, most of the seasoning packages for honey sauce barbecued pork are marinated with seasonings to enhance the flavor, but in the process of storage, the flavor substances are often oxidized or lost

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