Study On Dried Pork Slice Research And Development

Dried pork slice is a traditional style of food in China. With unique taste, good texture, convenient and affordable, it is getting popular among customers.This essay applicates new technology to process dried pork slice, and also researchs favors influenced factors, dry types and fix to parameters of technology.The material are pork and other ingredients such as dietary fiber, soy protein, sugar and so on.Then they are cross-linked, restructured by transglutaminase(TG-B), dried and baked.Single-factor tests are studied, including the amount of transgluminase, the action temperature of transgluminase, the action timeof transgluminase, soy protein, compound phosphate, and carrageenan. then the amount and reaction temperature of transgluminase, soy protein, compound phosphate are determined significant to quality and texture of dried pork slice. Optimal parameters are enzyme reaction temperature 40℃, TG-B 1%, soy protein 2% and phosphate compounds 0.3%.By measuring single-factor tests, including the amount of nitrite, salt, sugar, D-sodiumerythorbate, the salting time and the salting temperature. The results shows that the amount of nitrite, salt, sugar, D-sodiumerythorbate, the salting time are determined significant to quality and texture of dried pork slice. Optimal parameters are salt2%, sugar8%, nitrite0.008%, D-sodiumerythorbate0.02%, salting timel8h.According to single factors including drying temperature, drying time, baking temperature and baking time. The orthogonal experiment L9(34), range analysis and fuzzy comprehensive evaluation of integrated sensory evaluation, results showed that the optimal process conditions of dried pork slice were 60℃ drying temperature,4 hours drying time, 180℃ baking temperature and 6 minutes baking time.