| Fried pork strips is traditional delicacy in Henan,Shaanxi and other places of China.Fried pork strips is rosy,oil but not greasy.It is popular among people.But to make Fried pork strips is time-consuming,laborious,produce a lot of smoke pollution and so on.It is difficult to meet demands of current consumers for convenient and fast dishes production.Based on the market survey,this paper made Fried pork strips with pork as the main material,and optimized the frying process.Storage characteristics of Fried pork strips under different temperature was investigated.This paper aims to provide theoretical basis and technical guidance for the industrialization production of Fried pork strips by studying the frying process and storage characteristics of Fried pork strips.The main results are as follows:According to incomplete statistics,the production and sale of small crisp meat dishes of enterprises and small shops amounted to 92,Henan province accounted for 32.The average price of Fried pork strips in various regions of China is ￥70.4~96.6 per kilogram.Fried pork strips are mainly packed with three forms in vacuum bags,ordinary bags and bowls.Self-made Fried pork strips in farmhouse mainly transport and store in room temperature.The shelf life is 7d(Spring and Autumn)~14d(winter).Fried pork strips produced by enterprise mainly transport and store in refrigeration or freezing.The shelf life is 6~12 months.Through sensory evaluation results,The sensory score of self-made Fried pork strips is higher than the other 9 products.With the increase of frying temperature and frying time,the yield and moisture content of Fried pork strips decreased gradually;the hardness and chewiness become larger,and the springiness and cohesiveness decreased gradually;the trend of the sensory score was the first rise and then fall.On the basis of single-factor test,Optimize four factors of frying process by Box-Behnken central composite experiment design,with texture,odor,taste,color and overall acceptability as response values.The best conditions for the first frying was temperature 170℃,time 115 s.In the second frying,the best conditions was temperature 180℃,time 35 s;Under the upper conditions,texture,odor,taste,color and the overall acceptability of Fried pork strips were,respectively,8.67,8.80,7.63,8.24;Verification test showed that the relative error between the predicted value and actual value was,respectively,0.43%,0.38%,1.70%,0.22%.With TBA value,sensory score for evaluation criteria,the suitable vacuum degree of vacuum-packed Fried pork strips is-0.097 MPa.The packaging contains only a small amount of air,the gap between Fried pork strips is small.Shelf life of Fried pork strips under storage temperature of 25℃,15℃,4℃ is respectively 3d,8d,30 d.During the shelf life,The scores of appearance,color,texture,odor and taste,are greater than 7,the total score is greater than 28,the sensory quality is good;TBA Value is less than 2mg·kg-1,the aerobic plate count is not exceeded,no visible mould growth.-2℃ storage to 30 d,-18℃ to 36 d,all indexes that measured were good.Electronic nose and Smartongue can distinguish the odor and taste of Fried pork strips from different storage time at the same storage temperature.So the electronic nose and smartongue can be used as auxiliary parameters for judging the spoilage of Fried pork strips. |
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