阅读说明：本技术 基于超高压的豉汁排骨的制备方法及应用 (Preparation method and application of pork ribs with fermented soybean juice based on ultrahigh pressure ) 是由 李全宏 杨坤 于 2019-11-13 设计创作，主要内容包括：本发明公开了一种基于超高压的豉汁排骨的制备方法及应用,该制备方法通过原料准备、豉汁排骨制作、包装、超高压杀菌、以及冷藏的操作步骤制成。该制备方法对豉汁排骨的加工工艺进行量化,适合中央模式生产；另外采取超高压方式杀菌,操作简单、耗时短、适用于工业化批量生产、保鲜效果好,能够提高排骨品质。(The invention discloses a preparation method and application of dark soy sauce spareribs based on ultrahigh pressure. The preparation method quantifies the processing technology of the pork ribs with fermented soybean juice, and is suitable for central mode production; in addition, the ultrahigh pressure mode is adopted for sterilization, the operation is simple, the consumed time is short, the method is suitable for industrial batch production, the preservation effect is good, and the quality of the spareribs can be improved.)

1. A preparation method of fermented soybean sauce spareribs based on ultrahigh pressure is characterized by comprising the following steps:

preparing raw materials: cutting spareribs into small spareribs, washing and draining water for later use; preparing minced garlic, chopped scallion pieces, minced ginger, edible oil, dried fermented soya beans, cooking wine, light soy sauce, salt, pepper powder, dark soy sauce, white granulated sugar and potato starch;

preparing pork ribs with fermented soybean juice: adding edible oil into a frying pan, adding the dry fermented soya beans, minced garlic, chopped scallion pieces and minced ginger after the edible oil is heated, quickly stir-frying and pouring the mixture into the small spare rib blocks, adding cooking wine, light soy sauce, salt, pepper powder, dark soy sauce and white granulated sugar, uniformly stirring, further adding potato starch, fully and uniformly mixing, hermetically pickling, flatly paving the pickled small spare rib blocks in a plate, and putting the plate into a preheated steam box for steaming for 0.8-1.2 hours;

packaging: quantitatively bagging the small pieces of the spareribs processed in the steam box, vacuumizing, sealing and packaging, and standing and cooling to room temperature;

ultra-high pressure sterilization: placing the small pieces of the spareribs processed in the packaging step into ultrahigh pressure equipment, and carrying out ultrahigh pressure treatment for 8-12min under the pressure of 200-600 MPa;

and (3) refrigerating: and (3) storing the small spare ribs subjected to the ultrahigh-pressure sterilization treatment at 4 ℃.

2. The method for preparing the pork ribs in soy sauce based on ultra high pressure according to claim 1, which is characterized in thatCharacterized in that in the raw material preparation step, the pork ribs are small pork ribs, preferably, the volume of the pork rib small blocks is 1-3cm²。

3. The method for preparing spare ribs with fermented soybean juice according to claim 1, wherein in the step of preparing raw materials, cold water of 10-15 ℃ is used for washing the small pieces of spare ribs.

4. The method for preparing the pork ribs with fermented soybean juice based on ultrahigh pressure according to claim 1, wherein in the step of preparing the raw materials, the weight of each raw material is as follows: 380 g of spare ribs, 8-12g of chopped garlic, 6-10g of green onion segments, 8-12g of chopped ginger, 38-42g of edible oil, 32-37g of dried fermented soybeans, 18-22g of cooking wine, 18-22g of light soy sauce, 1-5g of salt, 0.5-1.5g of pepper powder, 0.5-1.5g of dark soy sauce, 25-30g of white granulated sugar and 18-22g of potato starch.

5. The method for preparing spare ribs with fermented soybean juice according to claim 1, wherein in the raw material preparation step, the edible oil is salad oil.

6. The method for preparing pork ribs with fermented soybean juice based on ultrahigh pressure as claimed in claim 1, wherein in the step of preparing pork ribs with fermented soybean juice, the temperature of the edible oil when being heated is 120-160 ℃; preferably, the closed pickling is carried out for 28-32min by wrapping the preservative film; further preferably, the temperature in the steam box is 100 ℃.

7. The method for preparing spare ribs based on the ultra-high pressure fermented soybean juice as claimed in claim 1, wherein in the packaging step, the spare rib pieces are quantitatively packaged in bags of 190-210 g/bag.

8. The method for preparing pork ribs in soy sauce based on ultra-high pressure according to claim 1, wherein in the ultra-high pressure sterilization step, the pressure used in the ultra-high pressure equipment is 400 MPa.

9. The method for preparing pork ribs with fermented soybean juice based on ultrahigh pressure according to claim 1, wherein the operation process of the method for preparing pork ribs with fermented soybean juice is carried out in a central kitchen.

10. Use of the method of preparing pork ribs with fermented soybean juice based on ultra high pressure according to claim 1 in the preparation of meat products.

Technical Field

The invention relates to the field of meat product processing, in particular to a preparation method and application of fermented soybean sauce spareribs based on ultrahigh pressure.

Background

With the industrialization of food processing and the innovation of science and technology, Chinese dishes are developed into fast, sanitary and nutritional popular convenience foods with certain market demands, but at present, catering foods have the key problems of low processing automation level, less intelligent equipment, short shelf life, large product quality difference and the like, so that for catering enterprises, a unified food processing factory is established, and the trend is toward adopting a central kitchen mode for production. In order to realize the processing industrialization of Chinese dishes, the randomness and the experience of cooking must be fundamentally changed, the operation accuracy is increased, and the quantitative production is realized. Under the guidance of national standards, the processes of selection of raw and auxiliary materials of dishes, primary processing, cooking, sterilization, disinfection, packaging and the like are completely automatic and programmed.

The black bean sauce spareribs are rich in nutrition, and provide a good environment for the growth of microorganisms, so that the food is easy to decay, and therefore, the black bean sauce spareribs are required to be sterilized.

The ultrahigh pressure sterilization technology is a non-thermal processing technology, can better keep the original nutrition, color and flavor of food, seals the spareribs in a flexible container, and processes the spareribs for a proper time under a certain pressure (more than or equal to 100MPa) to achieve the purposes of sterilization, enzyme inactivation, reaction acceleration and food functional property improvement. When the food is in an ultrahigh pressure state, the volume of the material in a liquid medium is compressed, non-covalent bonds such as hydrogen bonds, hydrophobic bonds and ionic bonds are changed, the three-dimensional structure of macromolecular substances is destroyed, so that microorganisms such as protein coagulation, enzyme inactivation or activation, starch denaturation and bacteria are killed, and the tissue structure of the food can be improved. Because the ultrahigh pressure treatment is a physical process, the ultrahigh pressure treatment has no obvious influence on covalent bonds of small molecular substances in food, such as vitamins, pigments, flavor substances and the like, and can better keep the original nutritive value, color and flavor of the food.

The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.

Disclosure of Invention

The invention aims to provide a preparation method and application of pork ribs in fermented soybean juice based on ultrahigh pressure, wherein the preparation method quantifies the processing technology of the pork ribs in fermented soybean juice and is suitable for central mode production; in addition, the ultrahigh pressure mode is adopted for sterilization, the operation is simple, the consumed time is short, the method is suitable for industrial batch production, the preservation effect is good, and the quality of the spareribs can be improved.

In order to achieve the purpose, the invention provides a preparation method of fermented soybean sauce spareribs based on ultrahigh pressure, which comprises the following steps: preparing raw materials: cutting spareribs into small spareribs, washing and draining water for later use; preparing minced garlic, chopped scallion pieces, minced ginger, edible oil, dried fermented soya beans, cooking wine, light soy sauce, salt, pepper powder, dark soy sauce, white granulated sugar and potato starch; preparing pork ribs with fermented soybean juice: adding edible oil into a frying pan, adding the dry fermented soya beans, minced garlic, chopped scallion pieces and minced ginger after the edible oil is heated, quickly stir-frying and pouring the mixture into the small spare rib blocks, adding cooking wine, light soy sauce, salt, pepper powder, dark soy sauce and white granulated sugar, uniformly stirring, further adding potato starch, fully and uniformly mixing, hermetically pickling, flatly paving the pickled small spare rib blocks in a plate, and putting the plate into a preheated steam box for steaming for 0.8-1.2 hours; packaging: quantitatively bagging the small pieces of the spareribs processed in the steam box, vacuumizing, sealing and packaging, and standing and cooling to room temperature; ultra-high pressure sterilization: placing the small pieces of the spareribs processed in the packaging step into ultrahigh pressure equipment, and carrying out ultrahigh pressure treatment for 8-12min under the pressure of 200-600 MPa; and (3) refrigerating: and (3) storing the small spare ribs subjected to the ultrahigh-pressure sterilization treatment at 4 ℃.

In one embodiment of the present invention, in the raw material preparation step, the spare ribs are small pork ribs, and preferably, the volume of the small spare rib pieces is 1-3cm²。

In one embodiment of the present invention, in the raw material preparation step, cold water of 10-15 ℃ is used for washing the small pieces of spare ribs.

In one embodiment of the present invention, in the raw material preparation step, the weight of each raw material is: 380 g of spare ribs, 8-12g of chopped garlic, 6-10g of green onion segments, 8-12g of chopped ginger, 38-42g of edible oil, 32-37g of dried fermented soybeans, 18-22g of cooking wine, 18-22g of light soy sauce, 1-5g of salt, 0.5-1.5g of pepper powder, 0.5-1.5g of dark soy sauce, 25-30g of white granulated sugar and 18-22g of potato starch.

In one embodiment of the present invention, in the raw material preparation step, the edible oil is salad oil.

In one embodiment of the invention, in the step of preparing the pork ribs with fermented soybean juice, the temperature of the edible oil when being heated is 120-160 ℃; preferably, the closed pickling is carried out for 28-32min by wrapping the preservative film; further preferably, the temperature in the steam box is 100 ℃.

In one embodiment of the present invention, in the packaging step, the small pieces of the spare ribs are quantitatively packaged in bags of 190-210 g/bag.

In one embodiment of the present invention, in the ultra-high pressure sterilization step, the pressure used in the ultra-high pressure equipment is 400 MPa.

In one embodiment of the invention, the operation process of the preparation method of the black bean sauce spareribs is carried out in a central kitchen.

The invention also provides an application of the preparation method of the fermented soybean sauce spareribs based on ultrahigh pressure in preparing meat products.

Compared with the prior art, the invention has the following beneficial effects:

(1) the preparation method of the pork ribs in soy sauce based on ultrahigh pressure adopts an ultrahigh pressure mode for sterilization, is simple to operate, low in cost, short in time consumption, suitable for industrial batch production, good in preservation effect and capable of improving the quality of the pork ribs;

(2) the preparation method of the pork ribs in fermented soybean juice based on ultrahigh pressure quantifies the processing technology of the pork ribs in fermented soybean juice, and is widely applied to a central kitchen production mode.

Drawings

FIG. 1 is a graph showing the total colony count of the finished product of pork ribs in fermented soybean sauce prepared in examples 1, 2 and 3;

FIG. 2 is a graph of the determination of volatile basic nitrogen in a finished product of pork ribs in fermented soybean juice prepared according to example 1, example 2 and example 3 of the present invention;

fig. 3 is a hard bone determination curve diagram of a finished product of pork ribs with fermented soybean sauce prepared according to example 1, example 2 and example 3 of the invention.

Detailed Description

The following detailed description of specific embodiments of the invention is provided, but it should be understood that the scope of the invention is not limited to the specific embodiments.

Throughout the specification and claims, unless explicitly stated otherwise, the word "comprise", or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated element or component but not the exclusion of any other element or component.

The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.

Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.