| Dry-cured bacon is one of peculiarly traditional dry-cured meat products in China,after curing,drying,and smoking the raw material transform to bacon,it is popular among consumer and time-honored.While owing to high content of salt and surface adhesion of smoke dust and grease,the dry-cured meat should be cleaned repeatedly and desalted before eating,which is time-consumed and increasing the loss of smell.Therefore,a ready-to-eat bacon dishes need to be researched and developed which could reduce salt and harmful substances of bacon,simplify the cooking process,guarantee the product quality stability and the flavor composition of the bacon through the factory process.The research regard dry cured bacon as object of study,using super heated steam as new processing technology in convenient dry beans stir fried bacon dishes.The effect of different pre-treatment on bacon slices,the process optimization of super heated steam and analysis of nutrition and physical and chemical quality change during processing were studied in the paper and provide theoretical basis;meanwhile,the formation mechanism of the flavor substances during processing and the storage condition of convenient dry beans stir fried bacon dishes were studied,in order to provide technical support of standardized and engineering-oriented convenient bacon dishes.The results of this study are as follows: 1.Effect of pre treatment method on the quality of bacon slicesThe study developed an alternative method for the pre-cooking step of sliced bacon by using soak(80℃),boiled(100℃),steamed and super heated steam(150℃)for 10 min,respectively.Research analyze the changes in sensory index,physicochemical indexes and volatile flavor compounds.Results indicated that the moisture,protein,fat content and ash were decreased significantly after pre-treated,bacon slices after boiled for 10 min show the greatest nutrient losses included protein,fat content,ash and salt content which decreased by 17.10%,30.41%,80.2% and 85.24%,respectively.Slices after being steamed showed the least nutrient losses;smoked dry-cured bacon slices after being treated by steam and super heated steam,the a* value were higher than other treatments which reveal a fresher luster while boiled bacon slices showed poorer color with lower a* value;61,44,55,53,59 compounds were identified from soak,boiled,steamed,super heated steam samples and untreated bacon,respectively,electronic nose and PCA analysis found that there was a differentiation between 4 treatments;According to the sensory evaluation,slices after steamed had the optimal score while soaked group have the lowest scored.2.Study on processing of dry beans stir fried bacon dishes by super heated steam.Research used superheated steam oven to cook bacon dishes and determine the best cooking parameters.According to the results of orthogonal experiment,the bacon slices steamed at 20 min,cuisine cured at 40 min,addition of bacon and dry beans were1:0.8,heating time and temperature were at 10 min and 160℃,respectively with the highest steam flow showed the optimal sensory scores.3.Effect of super heated steam processing on the quality of bacon dishes.Research studied the effect of superheated steam cooking on the nutrients,physical and chemical quality and eating quality of dry beans fried bacon dishes compared with stir-frying dishes.Study showed that compared with stir frying,dishes cooked by super heated steam had higher retention of nutrients than stir-frying dishes.With the processing of the dish,the benzene and pyrene in the cured meat decreased significantly(p < 0.05)after steaming,then the change was not significant(p > 0.05).New flavor substance generated in both stir frying dishes and super heated steam dishes were mainly ketone substance and hydrocarbon compounds,28 compounds were only in super heated steam dishes and were mainly alcohols and aldehydes,while in stir frying dishes,22 compounds were identified included ketone and heterocyclic compounds.According to sensory evaluation,there were no significant difference two cooking methods,the new processing has more pale color while the ordinary method cooked dishes has more aromatic flavor and saltier taste.4.The effect of storing condition on the quality of convenient bacon dishes.Experiment using vacuum packaging,nitrogen-filled packaging and pasteurized packaging with high barrier materials and aluminum foil packaging material respectively for both stir-frying dishes and superheated steam cooking dishes,study explore the effect of different ways of packaging,packaging materials and cooking methods on the quality of the food at storage period under the condition of cold storage(4 ℃).The experimental results indicate that along with the extension of storage period,change of color were not significant in vacuum packaging group in two kinds of cooking method.The vacuum packaging and pasteurization were good for the antibacterial effect of the dishes and has higher sensory scores than nitrogen packaging;Different ways of cooking dishes had no significant difference in bacteriostatic effect,high barrier materials and aluminum foil packaging materials had no significant difference on food quality a(p > 0.05).After 48 d,all the dishes are corrupt and unedible. |
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