Processing method for improving tenderness of pork chops through microbial fermentation

A technology of microbial fermentation and processing method is applied in the processing field of improving the tenderness of pork ribs, and can solve the problems of difficult chewing, heavy fishy smell, poor taste and the like

Pending Publication Date: 2019-10-01
FUJIAN YAMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the present invention aims to solve the problems of heavy fishy smell, hard meat, difficult chewing, and poor taste of existing pork ribs products, and provides a processing method for improving the tenderness of pork ribs by using microbial fermentation, and the tenderness of pork ribs after processing The degree is improved, easy to chew, good taste, good flavor

Method used

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  • Processing method for improving tenderness of pork chops through microbial fermentation
  • Processing method for improving tenderness of pork chops through microbial fermentation

Examples

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Effect test

Embodiment 1

[0048] A processing method for improving the tenderness of pork ribs by microbial fermentation, comprising the following steps:

[0049] Step 1: Use a bone saw to cut the frozen pork ribs (1kg) into small pieces of pork ribs with a thickness of 1.5cm, a length of 6cm, and a width of 3cm, and then put them into ultrasonic cleaning with alkaline electrolytic water with a pH value of 8.0 (the mass ratio of small pork ribs to alkaline electrolyzed water is 1:3, and the temperature of alkaline electrolyzed water is 10°C during the whole treatment process), supplemented by ultrasonic treatment (the power of ultrasonic treatment is 200W, and intermittent Operation, each ultrasonic treatment time is 6 minutes, and the time interval between two ultrasonic treatments is 5 minutes), until the center temperature of the small pork ribs is 1~5°C, and the thawed pork ribs are obtained;

[0050] Step 2: Flatten the thawed pork ribs in step 1 at 1°C, and apply a vertical extrusion force of 50k...

Embodiment 2

[0055] A processing method for improving the tenderness of pork ribs by microbial fermentation, comprising the following steps:

[0056] Step 1: Use a bone saw to cut the frozen pork ribs (1kg) into small pieces of pork ribs with a thickness of 2.0cm, a length of 10cm, and a width of 5cm, and then put them into ultrasonic cleaning with alkaline electrolyzed water with a pH value of 9.5 (the mass ratio of small pork ribs to alkaline electrolyzed water is 1:4, and the temperature of alkaline electrolyzed water is 20°C during the whole treatment process), supplemented by ultrasonic treatment (the power of ultrasonic treatment is 300W, and intermittent Operation, each ultrasonic treatment time is 10min, and the time interval between two ultrasonic treatments is 5min), until the center temperature of the small pork ribs is 1~5°C, and the thawed pork ribs are obtained;

[0057] Step 2: Flatten the pork ribs thawed in step 1 at 5°C, and apply a vertical extrusion force of 60kg interm...

Embodiment 3

[0062] A processing method for improving the tenderness of pork ribs by microbial fermentation, comprising the following steps:

[0063]Step 1: Use a bone saw to cut the frozen pork ribs (1kg) into small pieces of pork ribs with a thickness of 1.75cm, a length of 8cm, and a width of 4cm, and then put them into ultrasonic cleaning with alkaline electrolyzed water with a pH value of 9.0 (the mass ratio of small pork ribs to alkaline electrolyzed water is 1:3.5, and the temperature of alkaline electrolyzed water is 15°C during the whole treatment process), supplemented by ultrasonic treatment (the power of ultrasonic treatment is 250W, and intermittent Operation, each ultrasonic treatment time is 8 minutes, and the time interval between two ultrasonic treatments is 5 minutes), until the center temperature of the small pork ribs is 1~5°C, and the thawed pork ribs are obtained;

[0064] Step 2: Flatten the thawed pork ribs in step 1 at 3°C, and apply a vertical extrusion force of 5...

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Abstract

The invention provides a processing method for improving the tenderness of pork chops through microbial fermentation. The pork chops are subjected to the cooperative treatment of alkaline electrolysiswater and ultrasonic waves, then accelerated unfreezing, pig smell removal and tenderizing are conducted, and the pork chops are beaten flat with a heavy object, then subjected to vacuum rolling andkneading tenderizing with a pickling solution containing lemon juice, konjac glucomannan, bromelain, potato juice and the like, fermented by a compound lactobacillus fermentation solution, deep-drieduntil the center temperature is 73 DEG C, and finally cooled and vacuum-packed for irradiation treatment. By means of the processing method for improving the tenderness of the pork chops through microbial fermentation, the tenderness of the processed pork chops is improved, and the pork chops are easy to chew, juicy, excellent in taste and good in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for improving the tenderness of pork ribs by using microbial fermentation. Background technique [0002] my country is the largest country in the production and consumption of pork in the world. Pork is one of the main non-staple foods necessary for people. It provides human beings with high-quality protein, essential fatty acids, heme, and cysteine ​​that promotes iron absorption. Iron anemia. [0003] Pork ribs are the remaining ribs and vertebrae after the pork has been removed. As an important part of a pig, pork ribs contain not only protein, fat, and cellulose, but also a large amount of calcium phosphate, collagen, and bone mucin. Children and the elderly provide calcium. However, the cooking and processing of pork chops has not yet been standardized, and most processors rely on their own cooking experience to cook, resulting in serious nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L5/10A23L5/20A23L5/30A23B4/07A23B4/015A22C17/00
CPCA23L13/10A23L13/74A23L13/72A23L13/76A23L13/422A23L13/42A23L5/11A23L5/276A23L5/27A23L5/20A23L5/32A23B4/07A23B4/015A22C17/00A23V2002/00A23V2400/125A23V2400/113A23V2400/169A23V2200/24A23V2300/48
Inventor 吴加明郭泽镔卢旭郑宝东黄燕梅吴仲凯张丽芬
Owner FUJIAN YAMING FOOD
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