Process Optimization And Storage Characteristics Analysis Of Pigeon Broth And Braised Pigeon

In order to optimize the processing parameters of pigeon broth and braised pigeon,and apply them to the production of enterprises,this experiment took Xinjiang local Tarim pigeon meat as the research object.The deodorizing process,boiling process,enzymatic hydrolysis process of soup and the brazing process of braised braised pigeon are optimized.The pigeon broth and braised braised pigeon were made by the optimized process,and the shelf life prediction of pigeon broth and braised braised pigeon was carried out by using accelerated destruction test.Its main findings are as follows:(1)Optimization of pigeon broth processing technology and analysis of volatile flavor compoundsUsing green onion,ginger,cooking wine and fennel as auxiliary materials,single factor experiment was carried out on the deodorization process of pigeon broth;single factor experiment and orthogonal experiment were used to optimize the parameters such as cooking time,material-to-liquid ratio,and addition amount of wolfberry;Different proteases were used to preprocess pigeon broth by enzymatic hydrolysis,and through comparative analysis of the influence on the quality of pigeon broth,suitable protease and enzyme addition were screened out;The volatile substances in pigeon broth were detected and analyzed.The results showed that when the amount of green onion was 1.5%,the amount of ginger was 2.5%,the amount of fennel was 0.4%,and the amount of cooking wine was 4%,it could have a good deodorizing effect.When the liquid ratio is 1:3 and the addition amount of wolfberry is 1.5%,the sensory score of pigeon broth is 8.31 points,the soluble protein content is 1.36 mg/m L,and the soluble solid content is 2.2%;The dissolution of nutrients in the soup system is improved without the influence of the meat tissue.GC-IMS detection and analysis showed that: terpenes,hexanal,heptanal,octanal,etc.are high in traditional pigeon broth samples;furfural,benzaldehyde,butyraldehyde,valeraldehyde,2-methylbutyraldehyde,etc.High levels in the new-process pigeon broth samples.(2)Optimization of braised braised pigeon braised by response surface methodology and analysis of differences in volatile flavour compoundsThe basic formula of the braised braised pigeon is experimentally designed: based on 1000 g of water,add 11 g of salt,15.5 g of soy sauce,15.5g of cooking wine,1.75 g of monosodium glutamate,4.5 g of bay leaves,7 g of green onion,1.75 g of nutmeg,3.25 g of fennel,Star anise1 g,wolfberry 5 g,cinnamon bark 0.25 g,prickly ash 4.5 g;single factor experiment was used to explore the effects of marinating time,marinating temperature,and material-liquid ratio on the quality of braised marinated pigeons,and the process parameters of marinating were optimized by response surface methodology.The results show that: when the marinating time is 46 min,the marinating temperature is 81 ℃,and the ratio of material to liquid is 1:5,the prepared braised braised pigeon product is sauce-red,with rich marinated flavor,suitable saltiness,good elasticity,hardness,The chewiness is moderate,the yield is 66.08%,and the sensory score obtained is 82.21 points.50 kinds of volatile flavor compounds were detected by GC-IMS,including 47 kinds of qualitative compounds,including 7 kinds of alcohols,19 kinds of aldehydes,3 kinds of esters,6kinds of ketones,7 kinds of alkenes,and 2 kinds of hydrocarbons,and anethole,borneol,2-pentylfuran,of which 2-pentylfuran,furfural,3-hydroxy-2-butanone,hexanol,2-methylbutanal,3-methylbutanal and other substances are relatively higher content.(3)Preservation quality prediction of pigeon soup and braised braised pigeonThe effects of refrigerated(4℃)and normal temperature(25℃)storage conditions on the quality of pigeon broth and braised braised pigeon were compared.The results show that the shelf life of the product is longer under refrigeration(4℃),and the rate of change of product quality is slow;under the condition of normal temperature(25℃),the rate of change of product quality is fast.According to accelerated destructive tests of pigeon broth and braised braised pigeon: pigeon broth can be stored for 58 days at 4°C and 10 days at 25°C;braised braised pigeon can be stored for 89 days at 4°C and 25°C for 10 days.It can be stored for 14 days,which is consistent with the actual storage shelf life,indicating that the accelerated destruction test can well predict the shelf life of the product.