Optimization Of Lion Head Processing Technology And Study Of Its Emulsified Gel Properties

Pork meatballs as one of the traditional meat products,in Huaiyang pork balls dishes have a certain representative.In the traditional pork meatballs processing technology,the proportion of raw materials,the addition of accessories,the control of the furnace,the heating time and other key control points are less operational,resulting in product quality is also difficult to accurately control.Based on the preservation of the original taste of the lion's head,this paper optimizes the processing technology,studies the quality indexes such as texture before and after optimization,and observes the structural indexes such as the aging temperature,and compares the quality of the final product Under the conditions of self-made pork meatballs and the sale of pork meatballs shelf life,in order to pork meatballs products for industrial applications to provide practical reference and theoretical basis.On the basis of traditional processing methods,the immersion and tapping technology of raw meat is added as a new way.The new method is used to optimize the process parameters by response surface analysis method.According to the actual operability,Ratio of 5:5,soaking time 6 h,salt added 1.50%,beat speed 200.00 rpm for the optimal process conditions.The emulsification stability,the yield of cooking and the amount of salt-soluble protein were analyzed by physical and chemical index detection and microstructure observation.The results showed that the emulsification stability and the cooking rate were the highest when the soaking time was 6 h and the salt content was 2%Good,the rheological properties,scanning electron microscopy,Raman spectroscopy microstructure observation found that the longer the soaking time of muscle fiber damage serious muscle bundle large area off,the protein secondary structure(?-helix,?-fold)changes more.Through the combination of the initial temperature and the high temperature sterilization process,the quality indexes and structral indexes of the products were analyzed,and the quality factors such as texture color were analyzed.The reasonable initial temperature of the products was 80 ?.The results showed that the shelf life index of self-made pork meatballs products was analyzed by the analysis of pH value,color difference value,TBA value,TVB-N value and sensory score.(-20?)and refrigerated condition(4?)are better than the shelf life index at room temperature(25?),which is better than the shelf life index of the commercial pork meatballs product.