Research On The Development And Storage Of Mutton And Mutton Sauce Bags In Xinjiang Rice Soup

Xinjiang rice soup is one of the traditional characteristic foods in China.At present,most of the traditional characteristic foods in China are now sold in the market in the form of convenient ready-to-eat.Therefore,Xinjiang soup and rice with traditional characteristics of food technology innovation and industrial production as the research goal,to achieve the transformation of traditional handmade products into industrial manufacturing products.In this paper,fresh mutton as raw material,through raw materials pickling,frying process optimization,seasoning,formula optimization,using modern cold sterilization technology scientific processing to prepare Xinjiang soup rice bag and sauce bag,this kind of products ready to eat convenient,has a broad market.The results are summarized as follows:(1)The effect of salting time,frying time and frying temperature on the quality of Xinjiang rice meat was studied.On this basis,sensory score and masticability were taken as response values,and the optimal process parameters were obtained through response surface optimization as follows: The gram of mixed seasoning is 6/25 of the gram of mutton,of which salt,garlic powder,onion powder and ginger powder are1/2,1/6,1/6 of the gram of mixed seasoning respectively.According to their proportion,they are added and marinated for 55 min,fried for 4 min,and roasted at 160?.The Xinjiang soup and rice fried meat pieces processed by this technology are uniform and lumps.It has the special flavor of mutton,uniform color and color,moderate taste,good masticability,moderate hardness and elasticity.The sensory score is 78.00,and masticability is 300.05 MJ.The model fitting degree is good,and the experimental results are reliable.(2)The effect of the addition of mutton oil,gum arabic,and maltodextrin on the stability of additives in Xinjiang soup rice and mutton sauce was studied.On this basis,with sensory scores,viscosity,and sauce package system stability as response values,through response surface optimization,the best additive formula is: 100 g lean mutton,including 30 g tomato sauce,20 g salt,and cooking wine 15 g,5 g each of onion powder,garlic powder,black pepper,and chili powder,1 g each of disodium nucleotides,1 g each of white sugar,2 g of oyster sauce,add 15 g of lanolin,0.5 g of gum arabic,and malt Dextrin is 0.3 g.The Xinjiang soup and rice sauce bag processed by this formula is delicious and has a strong Xinjiang flavor.The sensory score obtained is 80.56 points,viscosity 72.76,and sauce bag stability coefficient 78.79%.The experimental results are reliable,and the research results can be The quality control of meat sauce products provides a reference.(3)Two products of soup rice mutton and soup rice mutton sauce were treated with three treatments:control group(no sterilization treatment),high temperature and high pressure group(120?,20 min sterilization treatment),electron beam irradiation group(5 k Gy,10 s sterilization treatment)and stored under normal temperature(25±1?)storage conditions for 35 d,samples were taken at 0,7,14,21,28,35 d to determine the p H value,moisture content,texture and color difference of the sample The changes in various indicators such as,acid value,peroxide value,and total number of colonies,combined with sensory evaluation,determine that the best sterilization method is irradiation sterilization.At the same time,according to the accelerated destructive test of soup rice mutton buns and soup rice mutton paste buns,it can be concluded that the soup rice mutton buns can be stored at room temperature(25±1?)for 167 d,and the soup rice mutton paste buns can be stored at room temperature(25±1?)can be stored for 116 days under storage.