Study On Key Technology And Quality Maintenance Of Pickled Chinese Cabbage With Plain Boiled Pork With Long Shelf Life

Pickled Chinese cabbage with plain boiled pork is a well-known traditional Chinese dish,but there are still common problems,such as low automation,unstable product quality,poor taste and so on.In order to solve such problems,this paper takes pickled Chinese cabbage with plain boiled pork dishes as the main research objects.6 kinds of sauerkraut dishes in different markets were selected to select the suitable stew and pickle varieties of pickled Chinese cabbage with plain boiled pork dishes.The quality change rules of braised pork with different pH were studied.In order to explore the sterilization conditions of the sauerkraut meat dishes,three kinds of two times sterilization were studied.For further extending the shelf life of pickled Chinese cabbage with plain boiled pork prefabricated dishes.The main results are as follows:1.The physical and chemical indexes,sensory indexes,non-volatile flavor substances and volatile flavor substances of six kinds of pickles sold on the market were compared.The highest comprehensive sensory evaluation score of F samples was 8.51 after sensory analysis,and the content of DMTS detected by F samples was 3-22 times that of the other five kinds.Phenylpropionitrile in F sample is 1.66-4.12 times as much as that in the other five samples.This is consistent with the results of sensory evaluation.2.The sensory evaluation method of pickled Chinese cabbage with plain boiled pork was determined by consulting relevant literature.The best F and worst E were selected to make pickled Chinese cabbage with plain boiled pork dishes.Compared with market 1 and market 2,it was found that the quality of raw materials of pickled cabbage would directly lead to the sensory quality of pickled Chinese cabbage with plain boiled pork dishes.In summary,through human experiments and electronic equipment combined research,it was found that F samples were the most important among the six kinds of pickled cabbage.Suitable for industrialized production of pickles.3.In order to explore the quality change rule of stewed pork with different pH,the changes of muscle layer,fat layer and broth microstructures,flavor substances and volatile flavor substances in stewed pork with different pH were determined.The results showed that with the decrease of pH,the meat quality of the muscular layer was close.The blank group showed that heating had a certain effect on fat dissolution,but with the decrease of pH,the degree of destruction of fat structure increased significantly.In this study,the total free amino acid content of pork stewed with acid was higher than that of the blank group,and the carnosine content with antioxidant ability accounted for more than 65% of the total free amino acid.The content of alanine,glycine and threonine in the muscle with sweet taste increased after stewing with acid.It can be inferred that stewing with acid could increase the flavor of pork muscle.The content of serine and threonine in soup stewed with acid was higher than that in blank group.It was also found that the content of taurine in pork stewed with acid was significantly higher than that in blank group,which could promote the growth and development of brain neurons,proliferate and differentiate,and delay aging.The taurine content was the highest when the pH was 3.A total of 109 volatile compounds were identified by SPME-GC/MS,including 18 aldehydes,7 ketones,18 alcohols,11 esters,12 alkanes,7 acids and 4 phenolic furans.When the pH value was 4.0 in muscle layer,44 kinds of volatile flavor substances were detected;when the pH value was 4.0 and 3.5 in fat layer,16 kinds of volatile flavor substances were detected;when the pH value was 3.5-4.5 in broth,18 kinds of volatile flavor substances were detected.4.Finally,the effects of three sterilization techniques on shelf life of pickled Chinese cabbage with plain boiled pork were studied.The effects of sterilization treatment on product quality and shelf life were screened out by comparing 80 C/30 min,100 C/30 min and 120 C/30 min.The shelf life of pickled Chinese cabbage with plain boiled pork was determined by combining microbial safety,physical and chemical indexes and sensory evaluation.The suitable secondary sterilization condition was 100 C/30 M.In.Sterilization at 100 C/30 min can effectively kill microorganisms in the processing of pickled Chinese cabbage with plain boiled pork convenience dishes,reduce energy consumption,and at the same time,preserve the original sensory quality(color,taste and odor,tissue state,taste)of the dishes to the greatest extent.Combined with sensory evaluation,storage at room temperature for one year is designated as the safe shelf life of pickled Chinese cabbage with plain boiled pork prefabricated dishes.