回锅肉工业化生产中蒜苗处理工艺研究  

Study on Treatment Technology of Garlic Seedlings in Industrial Production of Twice-Cooked Pork

作　　者：李文龙 赖章勤 冉霞林 刘晓翠 孟郑洋 张焦瑞 LI Wen-long;LAI Zhang-qin;RAN Xia-lin;LIU Xiao-cui;MENG Zheng-yang;ZHANG Jiao-rui(School of Food and Biological Engineering,Xihua University,Chengdu 610039,China)

机构地区：[1]西华大学食品与生物工程学院,成都610039

出　　处：《中国调味品》2024年第11期120-126,共7页China Condiment

基　　金：四川省科技计划重点研发项目(2020YFN0151)。

摘　　要：该实验主要研究了回锅肉工业化生产中蒜苗的处理工艺对产品品质的影响,以及回锅肉在贮藏期内理化指标、菌落总数、风味物质的变化。采用单因素实验和正交实验,以感官评分为指标,得出回锅肉中蒜苗的最佳处理工艺为蒜苗切断长度4 cm、蒜苗护色时间50 min、蒜苗炒制时间15 s、蒜苗与猪肉的拌料时间6 min。此配方下炒制的回锅肉的感官评分为82.86分。将回锅肉袋装、抽真空、热封、巴氏杀菌30 min后在-18℃条件下贮藏,每3 d测定一次回锅肉的色泽、质构、电子鼻、过氧化值和菌落总数。结果表明,随着贮藏时间的延长,水分流失导致猪肉的质构逐渐变硬,蒜苗叶片和苔茎基本无变化,整体色泽亮度均呈下降趋势;风味物质含量不断增加,每个贮藏阶段都有新的风味物质出现;过氧化值逐渐升高,菌落总数逐渐增加,但均在国家标准规定范围内。该研究结果可为川菜肉类菜肴的生产和贮藏提供有力的理论基础和数据支撑。In this study,the effects of garlic seedling treatment technology on product quality in the industrial production of twice-cooked pork,as well as the changes of physicochemical indexes,total number of colonies and flavor substances of twice-cooked pork during storage are mainly studied.With sensory score as the index,the optimal treatment technology of garlic seedlings of twice-cooked pork obtained by single factor experiment and orthogonal experiment are as follows:the cutting length of garlic seedlings is 4 cm,the color protection time of garlic seedlings is 50 min,the frying time of garlic seedlings is 15 s,and the mixing time of garlic seedlings and pork is 6 min.The sensory score of the twice-cooked pork fried under such conditions is 82.86 points.After being bagged,vacuumed,heat-sealed and pasteurized for 30 min,the twice-cooked pork is stored at-18℃,and the color,texture,electronic nose,peroxide value and total number of colonies are measured every three days.The results show that with the extension of storage time,the texture of pork gradually hardens due to water loss,the leaves and stems of garlic seedlings basically don't change,and the overall color and brightness show a decreasing trend.The content of flavor substances continues to increase,and new flavor substances appear at each storage stage.The peroxide value gradually increases,and the total number of colonies gradually increases,but they are all within the national standards.The research results can provide a strong theoretical basis and data support for the production and storage of Sichuan meat dishes.

关 键 词：回锅肉 蒜苗 炒制 工艺优化 贮藏稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]