|
|
|
| Advances in Identifying and Controlling the Key Factors Affecting the Quality of Quick-Frozen Braised Pork in Brown Sauce |
| JIAO Shenjiang1,2, ZHAO Zhilei1, ZHANG Liang2, HUANG Feng2, ZHANG Chunjiang2,3,*, ZHANG Hong2,3,* |
1. College of Quality and Technology Supervision, Hebei University, Baoding 071002, China;
2. Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 3. Institute of Staple Food Processing Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China |
|
|
|
|
Abstract The key factors influencing the quality of quick-frozen braised pork in brown sauce are discussed and analyzed and some reasonable control measures are proposed in order to improve the quality of the product and promote the industrialized production which is particularly important in product development. In this paper, the important stages of the production process for quick-frozen braised pork in brown sauce are elucidated and determined along with the key factors influencing its quality including the choice of raw meat and food additives, cooking conditions, packaging, quick freezing and storage. Some control measures for each key factor are also put forward such as source and quality control of raw meat, reasonable and legal utilization of food additives, critical points control during cooking, scientific selection of packaging methods and materials, and meeting the requirement of quick-freezing technology and freezing storage temperature. At the same time, some further directions and prospects for the development of industrialized braised pork in brown sauce in order to provide a reference for improving the quality of Chinese traditional meat dishes and realizing their industrialized production.
|
|
|
|
|
|
|
|
|
|
|
