The Development And Quality Control Of Beef And Mutton Cooking Dishes Of Convenience Food

Chinese cooking dishes had a long history, and played an important role in people’s daily life with its unique flavor and good nutritional value. It had considered a treasure of Chinese food culture. With the quickening pace of modern life, cooking time was reduced for people. Convenience food became more and more popular. Currently there had been some convenient cooking dishes on the market. However it couldn’t guarantee the best quality such as color, flavor, taste and texture. The main subject was to study the producing and processing technology in several kinds of beef and mutton cooking dishes including Black pepper beef, Shallot-flavored beef, Fried lamb with cumin, Fish-flavored shredded lamb. The product was packaged in three packets including meat ingredients, auxiliary materials and seasonings. Consumers should mix these three bags toghter and reheat them before eating. It was beneficial for the industrialization of Chinese cuisine industry. In this paper, three kinds of spice extracts were used to test its antioxidant effect for Shallot-flavored beef. They were rosemary, cinnamon and clove. The results showed as follows:(1) Pre-heating process was a convenient technology and commonly used in food industry. This test used fried pre-heating in order to simulate the traditional cooking process, and studied the effect of different frying temperature and time on meat ingredients. The result showed that different fried temperature and time can affect cooking yield, moisture content, textural, T2 relaxation time and sensory properties of meat materials significantly(P<0.05).(2) The meat ingredients’ fried pre-heating parameters were optimized. The result showed that the parameters of pre-heating was heating at 140℃ for 75 s of Black pepper beef. The parameters of pre-heating was heating at 140℃ for 70 s of Shallot-flavored beef. The parameters of pre-heating was heating at 140℃ for 40 s of Fried lamb with cumin. The parameters of pre-heating was heating at 130℃ for 35 s of Fish-flavored shredded lamb.(3) By using Low Field Nuclear Magnetic Resonance to study the effect of different frying temperature and frying time on moisture distribution, and the relativity among them was analyzed and discussed. The analysis of LF-NMR indicated that after fitting the distribution of T2 relaxation time were two major peaks and the major T21 peak and T22 peak shifted towards to slower relaxation times with the frying temperature and time increased. Simultaneously, the corresponding peak proportion of A21 and A22 decreased significantly(P<0.05). Combined with the correlation analysis there was a linear correlation between the T21 and the change of water content and yield.(4) Rosemary extract, cinnamon extract, and clove extract were added to ingredient at 0.03%(w/w) concentration level. Studied the antioxidant effect of these three extracts during frozen storage(0~120d). The results showed that, compared with the control group the spice extracts can inhibit lipid oxidation significantly. Color results showed that: L*-value and a*-value decreased(P<0.05). And adding spice extracts had no adverse effect on color and sensory quality. In addition, the rosemary extract had the best significant antioxidant function. It worked the same as VE.