Optimization of the Key Processing Parameters of Saozi Meat
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Abstract:
At present, the rapid development of the Chinese Saozi meat industry is severely limited, because of the large difference in meat processing, low degree of industrialization, absence of well-known brands, and few studies on the changes in aroma components and the evaluation of key physico-chemical indicators during processing. Therefore, the study took Saozi meat as the research object, and sensory evaluation results and changes in aroma components as the inspection indicators. The factors having a significant impact on the quality of Saozi meat were selected through the Plackett-Burman test and determined as pepper, monosodium glutamate (MSG), and light soy sauce. On this basis, the Box-Behnken test was used to optimize the processing parameters of Saozi meat and the optimal processing conditions were: pork 500 g, lean to fat ratio 3:2, rapeseed oil 10 g, salt 5.0 g, pepper 20 g, ginger 30 g, garlic 30 g, cooking wine 10 g, dark soy sauce 5.0 g, light soy sauce 4.0 g, vinegar 200 g, Sichuan pepper 2.0 g, pepper 4.0 g, MSG 3.5 g, high-fire temperature 220 ℃, low-fire temperature 140 ℃, heating time 50 min. This study investigated the aroma and key physico- chemical indicators in the processing of Saozi meat, which is a characteristic product in northern china, and establishes an optimization model, which has local characteristics and application value, as well as a certain degree of scientificity.
