| Shredded pork with pickled potherb mustard is a famous dish from Zhejiang province.After cooking,the meat taste tender and smooth,and the pickled cabbage has a crisp,salty,umami and slightly acid flavor.The dish has become a national household delicious meal for the function of good appetizing and helpful for digestion.The Shredded pork with pickled potherb mustard is not only found in the area of Jiangsu and Zhejiang,but is now in the north and south of China.However,the production of shredded pork with pickled potherb mustard is based on the traditional manual operation mostly,this method of production has strong randomness,the stability of the food quality is poorer.That way more likely to cause the cooking operation and proportion of ingredients of the same dishes has great differences in different areas and different operators.This experiment of cooked shredded pork with pickled potherb mustard is designed for instant noodle seasoning package,has a features of the flavoring package.Draw lessons from the traditional method of covering with pouring noodles.In other words,the toppings are poured to the soaked instant noodles,and stir when eating.So it was named "instant noodles toppings with Shredded pork with pickled potherb mustard"(It is briefly referred to as“Shredded pork with pickled potherb mustard toppings" in this experiment).Considering the enterprise cost and the characteristic of seasoning,the experiment of shredded pork with pickled potherb mustard toppings of instant noodles used by the amount of added ingredients and seasonings will vary from traditional shredded pork with pickled potherb mustard.At present,the cooking standardization,nutrition characteristic,the determination of flavor,sterilization conditions,antisepsis and health security research in shredded pork with pickled potherb mustard toppings of instant noodles has not found a relevant literature reports yet.Therefore,this article will take above several factors as the research target.Firstly,research standardization of cooking technology for the pickled cabbage pork cover poured toppings cooking instant noodles,on the basis of the standardization,research it's nutrition characteristics,flavor substances,sterilization methods and conditions,selection of antistaling agent and health security,and so on.In order to provide preliminary theoretical guidance and standardization of industrial production enterprises for instant noodles toppings with Shredded pork with pickled potherb mustard.1 Study on the cooking process standardization for shredded meat topped with instant noodles toppingsOn the basis of traditional shredded meat processing method and collocation ratio.Firstly,taking pork shredded meat to maintain moisture treatment,and decreasing the nitrite content of pickled potherb mustard.Considering the cost of the enterprise and instant noodles seasoning of characteristics,studying Shredded pork with pickled potherb mustard toppings cooking process standardization.The sizing process and stir frying process of Shredded pork with pickled potherb mustard toppings were studied to determine the best sizing conditions and conditions for frying.Firstly,three kinds of phosphates such as sodium tripolyphosphate(STP),sodium pyrophosphate(SAP)and six sodium hexametaphosphate(HMP)were added to shredded pork,and the water retention effect of pork slices was studied by orthogonal test.The results showed that when the concentration of STP was 0.15%,SAP was 0.2%and HMP was 0.2%,the water holding effect of shredded pork was better,Subsequently,SAP,HMP,and STP are mixed into a composite phosphate at a ratio of 1:1:0.75.The results showed that the higher the concentration of composite phosphate,the better the water holding effect was.With shredded meat water holding effects and food safety considerations,this experiment chosen 0.2%compound phosphate as the water concentration of shredded meat,compound phosphate concentration is 0.2%,the moisture content of shredded meat is 61.52%.Having a better water retention.The sizing test shows that the best time for sizing shredded meat is 25min.when sizing salt dosage is 0.8g/100g,water 16g/100g,starch 4g/100g,sizing effect is the best;the best fried time and frying temperature is 60s and 160? of Shredded pork with pickled potherb mustard toppings.Through the orthogonal experiment results showed that the best recipe for toppings that each 100g pickled potherb mustard should match with 90g shredded meat,58g corn oil,0.86g salt,2.85g soy sauce,10.5 bean sauce and 0.57g chicken essence.The recipe formula not only taste good,and the cost is low,the quality stability of toppings is good.2 Analysis of nutritional components of shredded meat toppingsIn accordance with the provisions of the national standard method,after making shredded meat with standard method,and making it's nutrition analysis,and regarding it as standardized nutritional labeling of toppings.After tested,it's showed that every 100g toppings' energy is 852KJ,carbohydrate 5.2g,fat 18g,protein 5.6g,sodiuml 118mg,total ash 3.4g,phosphorus 362mg,iron 3.8mg,calcium 17.8mg,potassium 20mg,magnesium 2.4mg.3 Pickled cabbage pork poured toppings instant noodles flavor components analysisIn this section,the volatile components,taste components and amino acids of Shredded pork with pickled potherb mustard toppings were measured,and making amino acids' evaluation of the measurement results.From the results,we know the main volatile compounds of toppings has 33 kinds,including 6 kinds of aldehydes,7 acids,8 esters,4 alcohols,1 ethers and other 6 kinds of heterocyclic compounds.In these volatile components,esters and acids are more,there are major contribution to the flavor of toppings.Shredded pork with pickled potherb mustard toppings has more taste compounds,maily including organic acids and amino acids.The lactic acid,acetic acid and succinic acid content of organic acid is higher,respectively,4.371 mg/g,2.672mg/g,2.133mg/g.Cause that toppings has pickled potherb mustard,so above organic acid is dominant.The toppings'amino acid content is less,total is 0.279g/100g.This may be because the small amount of lean pork is small(pork is the main source of toppings of amino acids in amino acid content).So it's content is lower.After making evaluation of toppings for amino acids,and found it's amino acid composition is not balanced.Leucine,methionine and cysteine,phenylalanine and tyrosine is the first limiting amino acid of toppings.4 The determination the preservation craft and sterilization method of instant noodles topped with shredded meat toppingsThe bacteria of the vacuum shredded pork with pickled potherb mustard toppings were identified before sterilization,the initial bacteria are composed of lactic acid bacteria,Pseudomonas aeruginosa,Brochothix thermosphacta,Escherichia coli,Staphylococcus aureus and yeast.By isolating and identifying the main advantage corruption bacteria of shredded meat toppings,corruption bacteria with being isolated and identified of genera are lactic acid bacteria,Pseudomonas,Enterobacteriaceae,3 strains,Brochothrix thermosphacta,Micrococcus,Staphylococcus and yeast each 1 strains,13 strains.At the same time,after sterilization,there were isolated and identified 3 species spore from shredded meat toppings,mainly containing Bacillus subtilis,Bacillus subtilis and Bacillus licheniformis.4 kinds of natural preservatives,including Nisin,tea polyphenols,chitosan and clove cinnamon mixture were added to the shredded meat toppings.The results found the 4 kinds of preservatives can inhibit spoilage bacteria in shredded meat toppings,and after mixed,the interactions is significant.Based on the model derivation,obtaining the preservative response minimum extremum surface response value of TVB-N is 10.68mg/100g,the Nisin concentration was 0.04%,tea polyphenols was 0.02%,chitosan 0.32%,clove cinnamon extract 4.64%.Nisin,EDTA and ?-polylysin Bacillus inhibitors were added to sterilized shredded meat toppings,found this 3 kinds of Bacillus inhibitors have inhibitory effects on spores of the shredded meat toppings,and after mixing,the interaction was obvious.Based on the model derivation,got the minimum value of the extreme points of Bacillus inhibitor response surface response value of TVB-N is 9.61mg/100g,the corresponding Nisin concentration was 0.03%,EDTA was 0.02%,?-polylysin was 0.02%.Compared two kinds of sterilization methods of toppings,found that with long time high temperature and high pressure sterilization can effectively kill spoilage bacteria of toppings,but because temperature and high pressure can make the toppings flavor and integrity became bad,so it's not suit to be used as sterilization method of toppings;4KGy radiation dose can better maintain the toppings' sensory quality and flavor in the early stage,but can't completely and effectively kill all microorganisms of toppings'.As a result,leading to spoilage bacteria fast-growing later;though 6KGy irradiation dose decreased the toppings flavor in the beginning,but it can effectively kill the toppings spoilage bacteria,also make toppings in good sense during all storage.Therefore,choosing 6KGy radiation dose as the sterilization conditon of shredded meat toppings.5 Study on the health and safety of instant noodles topped with shredded meat toppingsFor nitrite,the nitrite content showes an increasing trend in the storage process,but lower than the national standard requirements of the highest detection limit(20mg/kg),nitrite content are't excessive.In addition,through the study of the determination of heavy metals in toppings,found there are not detected the presence of lead in the toppings,,despite arsenic,mercury,cadmium,chromium existed,but the content is low,lower the requirements of the national standard,there is no food safety problem of heavy metal exceed the standard.In terms of total number of colonies,in different storage period,the total number of colonies showed an increasing trend,when reached 150d,the total number of colonies of numerical value is less than 6,also determine the shelf life is about 150?160d.Coliform bacteria and Pathogenics(Shigella,Salmonella,Staphylococcus aureus)sterilization toppings were determined during storage,no coliform and pathogenic bacteria were found.Through determining TVB-N and ph value of the sterilization toppings.The determination results can be seen in the treatment group during storage with no added preservatives and spore inhibitor,its TVB-N value was always higher than that of adding preservative instead of adding spore inhibitor C treatment group and D treatment group with adding preservative and spore inhibitors.Cause D treatment group were added preservative and spore inhibitors,so its TVB-N value was lower than C group during storage. |
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