Braised pork is a well-known traditional meat product in China. There are dozens of ways to process braised pork. These traditional processing methods all adopt high temperatures and long-term heating. This excessive heating affects physical and chemical properties and digestive properties. Therefore, new process technologies are in urgent need. Sous-vide is a kind of processing method that can thermally process meat products packed by a vacuum sealer at a lower temperature. It has the characteristics of low heating temperatures, uniform heating, small product loss and more nutrient retention. It is a mild processing way.
Growing research has shown that excessive heating has an adverse effect on the nutritional properties of meat products. The application of sous-vide cooking provides a solution to meeting the needs of modern consumers for food. Compared with traditional heating, meat cooked by sous-vide cooking can maintain a more natural state, moisture, nutrition and flavor. Braised pork is a typical Chinese traditional braised pork product made by stewing at high temperatures for a long time. Its mellow taste attracts various groups of people, including the elderly. Therefore, how to make the nutritional value meet the needs of various groups is a problem that needs to be studied.
Low temperature, protein denaturation and protein bioavailability are closely related, and an in-depth understanding of the basic mechanisms by which food processing affects the sensory characteristics of meat and its protein digestibility and amino acid release is of great value, as these theoretical results can be used to develop a new type of food with good digestibility and nutritional value. Therefore, it will be very meaningful research to improve the quality of braised pork through the technological advantages of sous-vide cooking.
Meat has been an important part of our diets since ancient times, and humans have raised animals for thousands of years. However, our criteria for selecting meat have changed dramatically over the past few decades. Today’s meat comes from animals that are younger and have lower fat. We design traditional high-temperature cooking methods not for today’s meat with lower fat and tenderness, so meat products cooked by traditional cooking are often not tender and juicy, Therefore, we need to explore more scientific cooking methods urgently.
Through the survey of consumers in the market, we find that the tenderness, juiciness and flavor of the product are the main factors affecting the choice and acceptance of cooked meat, and this selection standard is more obvious in Chinese traditional braised meat products. Therefore, it is necessary to find a safe cooking method that can enhance these organoleptic properties of meat products. More and more people have recognized sous-vide cooking as an effective way to optimize the processing of meat products, and more and more restaurants and enterprises have begun to use this heating method to obtain products with better quality and stability.
Braised pork and its processing status
Braised pork is a well-known traditional Chinese meat product. It is not only a home cooked dish that most Chinese people never get tired of eating, but also the accumulation of thousands of years of Chinese food culture and heating skills. The color of braised pork is bright, clear, and red. The bright colors are the most likely to induce appetite and excitement. The meat is crispy, soft, glutinous and fragrant, with a pleasant taste and a little sweetness. Although the braised pork has much fat, it is not greasy, and the lean meat is tender, which is enjoyable in terms of sight, smell and taste.
There are dozens of different recipes for this famous dish in China, and there is one common thing, that is, they all adopt the high-temperature cooking for a long time, which often adversely affects the quality and nutrition of meat products. Braised pork cooked at high temperatures for a long time can lead to a significant reduction in cooking yield, elasticity, and cohesion of meat products. In addition, high-temperature cooking can cause physical and chemical changes in meat products, resulting in a decline in the nutritional quality of meat products.
At present, the research on the optimization of braised pork mainly focuses on the selection of raw and auxiliary materials, the innovation of processing steps, processing methods and processing equipment, and these measures cannot avoid the adverse effects of long-term high-temperature processing. The processing process of braised pork includes basic processes such as mourning, stir-frying, and stewing for a long time. After excessive processing at high temperatures for a long time, the structure of the main nutrient protein has undergone severe shrinkage and aggregation, resulting in a low moisture content, dark color, large particle sizes and poor digestibility. Therefore, we should pay more attention to how to improve the quality of braised pork should be in the current research.