Development Of Black Pork Roll

Pork is the main non-staple food in our daily life, which contains rich protein, carbohydrates, calcium, phosphorus, iron and so on. The effects of the pork are salubrious to our body, nourishing and dryness moistening, making skin smooth.In recent years, with the growth in the living standard, the quantity demanded of pork products have increased, which promote the development of breeding. But there are some unsalable phenomenon about that some enterprises think selling the shop fat products is very difficult. Now the sauce and bittern, sausage are the both important products in pork, because of the products are variety ageing and no fresh, so developing one kind of pork rolls which can better adapt to the need of pork products in market. The product is composed by the lean meat and fatty meat of mountain black pig which is combined through the ratio and shape, then add the auxiliary material to roll up. At last, we adopt fried technology and baking furnace process two means to cook the products and develop one kind of products which have well-balanced.The study of the test is the lean meat and fatty meat’s length and width, thickness of the pock rolls, and the single factor dosage of the condiments and spice by the single-factor experiment, then pick out a single factor experiment conditions to conduct the orthogonal test. We adopt fried technology and baking furnace process two means to cook the products, and we can reach the optimal technological parameters of the two cooked way by composite test. In the optimum process, we can research the tenderness of the products, and measure and discuss the three factors such as rolling and kneading time, addition of CaCl2, addition of phosphate to obtain the best quality of the pock rolls products. By researching the rolls of the mountain black pig, the result is as follows:In the pork rolls the length,width and thickness of the lean meat is7cm,4cm and0.2cm. The length, width and thickness of the fatty meat is4cm,3cm and0.2cm. The optimal adding amount of the condiments in the pork rolls is that salt is2%, sugar is2%, soy sauce is2%, white wine is0.5%, and the optimal adding amount of the spice is that aniseed is0.4%, pepper is0.3%, angelica is0.4%, clover is0.1%.The optimal parameter of the frying process is that the frying temperature is180℃, the frying time is80s in the cooking technology, the optimal parameter of the electric baker baked is that the baking temperature is220℃, baking time is10min.In the technology of changing the tenderness, obtaining the best technology of the vacuum kneading is that the rolling and kneading time is10h, addition of CaCl2is0.3%, addition of phosphate is0.4%.The study can not only solve the problem of the selling difficult of the pork fat, but also lay a foundation of the pork rolls products, and which can offering an idea to the development of new type pork products.