Study On Process Optimization And Quality Of Braised Yak Meat

Braised beef is a traditional Chinese dishes, unique flavor, loved by the people. This topic sirloin with yak meat as the main raw material, soy sauce, mirin, sugar, peanut oil, oyster sauce, salt, Shi Sanxiang, onions, ginger, star anise, chili and pepper for seasoning. Use induction cooker as heating tool. Research braised yak meat cooking process and volatile flavor compounds. Orthogonal experimental design L9(34) combined with the sensory evaluation method for the basic recipe stewed yak meat sauce, mirin, sugar, fuel usage optimization. Orthogonal experimental design L9(33) combined with sensory evaluation and texture evaluation method for temperature and stir-fry, stew and stew Ku Ku temperature time these three important process parameters were optimized. Headspace solid phase micro extraction-gas chromatography-mass spectrometry of different cooking processes volatile flavor stewed yak meat and raw materials were analyzed. The results are as follows:1. The basic recipe by orthogonal experiment:(1) The best ratio of five flavor braised beef brisket yak yak meat is meat 100g, Soy sauce 5%, mirin 4%, sugar 0.4%, oyster saucel.6%, salt 1%, Shi Sanxiang 0.4%,1% onion, ginger and 1%, octagonal 0.8%. The primary and secondary connection of the factors affects comprehensive sensory evaluation scores of the five flavor stewed yak meat was:Soy sauce> wine> oyster> sugar. The best ratio of Spicy flavor stewed yak meat is Yak meat sirloin 100g, soy sauce 4%, cooking wine 3%, sugar 0.6%, oyster sauce 1.6%,Dried chili 1%, onion 1%, ginger 1%, octagonal 0.8%. The primary and secondary connection of the factors affects comprehensive sensory evaluation scores of the spicy flavor stewed yak meat was:Soy sauce> sugar> oyster> wme.2. Best cooking process parameters obtained by orthogonal experiment:The optimal parameters for stir-fry time of 5min, stew Ku temperature of 100 ℃, stew Kao time of 60min, stir-fry temperature of 160 ℃. The primary and secondary connection of the factors affects comprehensive sensory evaluation scores of the braised yak meat was:Braised Ku temperature> stew Kao time> stir-fry time.3. From the sensory evaluation, texture, and the total number of colonies that three indicators analysis High-pressure high-temperature sterilization (121 ℃,35min), microwave sterilization (85 ℃,3min) two kinds of treatment effects on product quality. The results show:High pressure sterilization in food microbiological control effect is better than microwave sterilization. But to judge from the sensory quality, Microwave sterilization reduces the heat damage to ensure the food any original flavor, texture and nutrients. So summary, HPP can make the product a longer shelf life, but it will affect the quality of the product. Microwave sterilization may also have some shelf in ensuring product quality case.4. This test method which is used to analyze and raw yak meat braised volatile flavor compounds was established. From three samples of stewed yak meat and raw materials were detected out of 58 kinds of volatile substances By HS-SPME-GC/MS of this method. It contains five kinds of aldehydes,5 kinds of alcohols,4 kinds of ketones,33 kinds of olefin substances,4 kinds of esters, ethers, two kinds of substances, and five kinds of heterocyclic substances. By analyzing the changes in these volatile flavor compounds found that:In the process, the type of flavor compounds from the beginning to the end is incrementally. Each stage, most are hydrocarbons, followed by aldehydes, alcohols and heterocyclic. During the heating process, in addition to hydrocarbons is decreasing, aldehydes, alcohols, and heterocyclic are gradually increasing.