The development research on vacuum-packed conditioning pork products
Salt,monosodium glutamate,pepper,star anise and rice wine were used as formulations for technology research in this experiment when fresh pork were raw material.Further study on this basis focused on the effect that brought to the quality of Regulate Pork Products by the technology of static pickled time,static pickled temperature and cooking time in order to research the optimum production of regulate pork products.The result of experiments shows that,when the addition of salt is 1.2 g/100 g,the addition of monosodium glutamate is 1.5 mL/100 g,pepper is 0.2 g/100 g,star anise(1:1) is 0.1 g/100 g,rice wine is 1.5 mL/100 g;static pickled time is 15 h,static pickled temperature is 2 ℃,cooking time is 15min;packaging films using the complex trap vacuum packaging,pasteurization sterilization method selected 65 ℃,30 min.Sterilization of vacuum packaged pork products conditioning with clean,convenient and affordable,etc.,which provide a new way of thinking for the rapid development of fresh pork industry.