Processing Technology And Product Characteristics Of Steamed Pork Bacon With Rice Powder

As the traditional specialty of Hubei province,steamed pork bacon with rice powder is one of the famous three kinds of steamed dishes.It is still in family cooking and catering cooking stage,not yet realized scale and standardization production.Now the study of the modernization and convenience production technology of traditional characteristics food was highly regared in our country,so the industrial production of traditional famous food has wide development prospects.In order to provided theoretical basis for mass production and quality control of products,the processing technology and product characteristics of steamed pork bacon with rice powder were studied in this thesis.A series of research work was carried out on steamed pork bacon with rice powder about special seasoning sauce,processing technology,texture characteristics,color characteristics,storage characteristics,fatty acid composition and contents,volatile flavor,and the main results were shown as follows:1 Studied the recipe and processing technology of pork bacon steamed with rice powder by the method of sensory evaluation.The results showed that the best production process was pig bacon 1000 g,soy sauce 15 g,rice wine 2 g,sugar.4 g,rice 115 g,pepper 1.1 g, cinnamon 1.8 g,aniseed 3 g,clove 1.8 g,ginger powder 1.5 g,salt 6 g,monosodium glutamate(MSG) 4 g,monascus pigment 0.03 percent,ratio of fat and lean pork was 6:4 and 15 percent water,marinated for 60 min,cooking for 40 min.The finished product had the characteristics of strong meat fragrance,pink colour and fat but not oily.2 Studied the effects of soy sauce,water,salt,sugar,sousing time and steaming time on the texture characteristics of steamed pork bacon with rice powder,and the result showed that soy sauce has less influence on springing,cohesiveness and resilience of fat meat with skin.Water was the main factor on the cohesiveness and chewiness of fat pork with skin and the springing and chewiness of skinless fat meat.Salt major impaced the cohesiveness of fat meat with skin and the resilience of skinless fat meat.Sugar was the main factor on the hardness and resilience of skinless fat meat.Sousing time major impacted the hardness and chewiness of fat meat with skin and the resilience of skinless fat meat.Steaming time was the main effect factor on the springing and cohesiveness of fat meat without skin and the springing and resilience of skinless fat meat.There's fairly small impact on the springing of lean meat when soy sauce,sousing time and steaming time changed.The difference of hardness of lean meat was significantly while soy sauce, salt,sugar,sousing time and steaming time changed.3 Studied the colour of steamed pork bacon with rice powder in different processing congditions,The results showed that the redness of fat and lean meat increased at first and then decreased with the increase of soy sauce.The lightness of the fat meat increased with rice wine,and the lightness of lean meat reached maximum when rice wine was 3 g.The redness of fat meat reached the maximum while the sugar was 4 g,salt was 7 g,marinated for 60 min.The lightness of lean meat.decreased with salt,and it increased with water. The redness of lean meat reached the maximun when the addition amount of sugar was 4 g,and it reached the minimum while marinated for 50 min.The redness of fat and lean meat decreased with the cooking time.4 The change law of pH value,volatile base nitrogen(TVB-N value),thiobarbituric acid(TBA) value of steamed pork bacon with rice powder,which were treated with different methods of sterilization and stored at different temperatures,with the storage time and the correlatiorm of each index were studied.The results showed that during the storage of steamed pork bacon with rice powder,pH value was first decreased then increased in volatility,while TVB-N value was increased after the first decline in volatility.High-temperature sterilization and low temperature storage can more maintain the quality of steamed pork bacon with rice powder.In all treatments,pH value was significant negatively correlated with storage time.In addition to the sample 3 which was sterilizated at water bath and stored at 4℃,in the other three treatments the positive correlation of TVB-N value and storage time was significant,TVB-N value was negatively correlated with pH value(r₁=-0.658^*,r₂=-0.796^*,r₄=-0.873^**).There's no significant correlation between TBA value and other indicators.5 The fatty acid composition and contents of steamed pork bacon with rice powder and the oil precipitated from it in different processing period were analyzed by gas chromatography,and the results showed that the major fatty acids were C16 and C18. Compared with cooking for 0 min,the weight percent of C14:0 and C18:2,9c,12c of steamed pork bacon with rice powder,which was cooked for 60 min,were 1.088 and 1.110 times that of the former respectively,while C16:0 and C16:1,C18:0 and C18:1,9c, C18:1,11c were reduced to 99.6%,98.6%,99.5%respectively.There was no significant change in the fatty acids duiring the whole processing(p＜0.05).Contents of saturated fatty acids(SFA) of the oil,which was precipitated from steamed pork bacon with rice powder while cooking,was reduced from 67.58%(while cooking for 20 min) to 62.66%(while cooking for 60 min),and unsaturated fatty acids(USFA) was increased from 27.79%to 32.62%,which showde that the USFA was more easily dissociation than SFA.The were no significant changes in C12:0,C14:0,C16:0,C16:1,C18:1,11c,C18:2,9c,12c,while C 18:0 and C 18:1,9c varies significantly(p＜0.05).6 Simultaneous distillation extraction(SDE) was used to extract the volatile flavor of steamed pork bacon with rice powder.SDE extractwas separated by pH value and then were analyzed by gas chromatography-mass spectrometry(GC-MS),and 130 compounds of neutral fraction,129 compounds of basic fraction and 117 compounds of acidic fraction were isolated and identified sucessfully.There are big differences among the three fraction,and 33 volatile flavor compounds were mutual among them,the sepcific compounds of neutral fraction,basic fraction and acidic fraction were 72,49,45 respectively.