Study On Standardization Of Meat Silk Strip Bottom

Meat ribbon bottom as our traditional hot cold dishes,dishes bright color,tender meat,good taste,smooth powder,mellow taste,loved by the majority of delicacies.In recent years,the concept of the central kitchen is deeply rooted in the hearts of the people.The meat strip bottom is no longer a small workshop production mode,but an industrial and standardized production route.This production mode can not only retain the nutrients of meat,but also maintain the original taste of food.This paper focuses on the seasoning formula of the bottom of meat strip（cold dishes）,the formula of pork loin,the key processing process,the heat of hot dishes and the influence of different sterilization methods on the storage period,so as to provide a basis for the industrial production and storage of the food in the future.The research results are as follows:（1）The paper systematically studied the formula of cold powder skin silk（cold dishes）and pork tenderloin silk flavor.First of all,single-factor and response surface method were used to determine the best formula of cold powder silk seasoning: 5% mustard oil,garlic powder,10% white vinegar,and sesame sauce,6.5%.Then,single factor and orthogonal tests were used to determine the best formula of pork orderloin silk flavor: 3.0% starch,13.5% egg white,salt 1% and cooking wine 3.0%.（2）First,the optimal color protection process of celery is determined: ironing time 1.5 min,temperature 90 ℃,ZnCl2 mass concentration 350 u g/mL,liquid ratio 1:7.Then,the best processing process of meat ribbon base（hot dish）was determined by the response surface method and combined with the comprehensive sensory score: the boiling time of dry powder silk was 5 min,the temperature was120℃,fried pork for 2 min,and celery blanching time was 2 min.（3）Conduct microwave reheating of the ribbon base（hot dish）,adjust the heating time and heating power,combined with sensory evaluation,the best microwave reheating power and heat heating time of the ribbon base（hot dish）are 595 W and 75 s.（4）The influence of high temperature,high pressure and microwave sterilization methods on the storage stage of meat ribbon base（hot vegetables）,and analyzed by the total number of bacterial colonies,texture,sensory quality and taste.It was found that microwave sterilization had little effect on the meat ribbon base（hot dish part）,with significant differences in elasticity,hardness and masticability（P>0.05）.The richness response value of high temperature and high pressure sterilization is higher,which is a better sterilization method for the ribbon bottom（hot vegetable part）.That is,when the ribbon bottom（hot vegetable part）is heated for 121℃ 35 min,it can be stored at room temperature of 25℃ for up to 12 days,which is more suitable for industrial production.