Xinjiang Branchy Tamarisk Roast Beef Process Specification And Quality,flavor Characteristics Analysis

Branchy Tamarisk roast beef is the Branchy Tamarisk nager, will cut into squares beef on a barbecue. Philippine roast beef than iron solder roast beef taste more attractive, and Philippine roast beef in the process of roasting the grease in Philippine can secrete a kind of peculiar smell, and make the beef meat fresh, crisp outside, palate first-class. This research article in xinjiang ridge outside brown beef, chili and big cucumber of the three parts of meat as raw materials, to xinjiang traditional Philippine roast beef process, the Philippine roast beef sensory quality, physical and chemical indexes, structure characteristics and flavor active substances are studied, and Combined with the production conditions to determine the best source of meat and Philippine roast beef barbecue temperature, roasting time, roll kneading time three factors of the optimal process, for the Philippine roast beef process specification and provides the theory basis for industrialized production.Main results are as follows:(1)Branchy Tamarisk roast beef is iron solder roast beef, its tenderness, and aroma is more accepted by consumers, under the temperature 200℃ barbecue, Philippine roast beef shear force is lower than iron solder roast beef, roast beef quality and structure features, the Philippine roast beef hardness and restorative significantly and significantly lower than iron solder roast beef.(2)Under the temperature 200℃ barbecue, big cucumber of the shear force and chili there was no significant difference, consider the cucumber article market sale price was lower than those of capsicum article, suitable as raw materials for the Branchy Tamarisk roast beef meat.(3)Brown biceps femoris muscle in his rump in xinjiang as raw material to the Philippine roast beef processing technology of meat, by single factor and response surface optimization screening, draw roll kneading time, barbecue, barbecue temperature 60 min, 7 min respectively, optimum combination of 200 ℃.(4)Using GC- MS and GC- O technology, measured contains 27 kinds of flavor compounds in Branchy Tamarisk branches; Branchy Tamarisk contains 52 kinds of flavor compounds in roast beef; Peel containing 50 kinds of flavor compounds in Branchy Tamarisk roast beef; Iron solder containing 40 kinds of flavor compounds in roast beef.(5)Through the Branchy Tamarisk with Branchy Tamarisk roast beef flavor compounds, both difference is bigger, show the characteristics of the Branchy Tamarisk roast beef flavor compounds is mainly produced by red willow branches; Philippine roast beef with skinless Philippine roast beef flavor compounds, no significant difference; Branchy Tamarisk roast beef with iron solder roast beef flavor compounds, the Philippine roast beef contains 12 kinds of characteristics of flavor substances, mainly for the styrene acrylic ester ammonia and octyl dichloro vinyl acetate.