Product Development And Process Optimization Of Smoked Horse Meat Dried Silk Chili Sauce

The pepper and horse industry in Xinjiang has developed very rapidly in recent years.The output of processed pepper has increased year by year,and the number of horses on hand has ranked first in China,with rich and high-quality resources.Both of them have become the dominant industries in Xinjiang.However,at present,the processing of pepper and horsemeat in Xinjiang is mainly primary processing.The product variety is relatively single,the homogeneity is serious,the quality stability is poor,there are certain potential safety hazards,and the profit is low.Therefore,for the pepper industry and horse industry in Xinjiang,it is necessary to develop new products,broaden the market and enhance competitiveness.In this paper,dried chilli and smoked horse meat grown and processed in Xinjiang were used as raw materials to optimize the sauce making process and formula.The aroma of finished chilli sauce was analyzed by full two-dimensional gas chromatography time of flight mass spectrometry,and the effects of different sterilization methods on the storage of dried smoked horse meat chili sauce at room temperature and the shelf life prediction were explored.The results were summarized as follows:(1)In this study,the effects of rehydration time,frying time and frying temperature on the quality of dried smoked horse meat chili sauce were studied by texture,color difference and sensory score.On this basis,by using the response surface method to design the process optimization conditions,the sensory score and chewiness were taken as the response values,and the best process parameters were obtained: rewatering time 5.3 h,frying temperature140 ℃,and frying time 4.2 min.The smoked horse meat dried chili shreds processed by this process had uniform color,unique smoked horse meat flavor,uniform color,moderate taste,good chewability,moderate hardness and elasticity,and the sensory score was 80.23 points,The masticatory property was 275.573 mj,the experimental results were close to the theoretical prediction,the model fit was good,and the experimental results were reliable.(2)The effects of additives(sunflower seed oil,xanthan gum,monoglyceride)on the stability of smoked horse meat dried chili sauce were studied with texture,pH value and sensory score as the measurement indexes.On this basis,the sensory score,viscosity and oil release rate were taken as the response values,and the optimal additive formula was obtained by optimizing the additive formula with response surface design.The smoked horse dried meat chili sauce package processed with this formula had a unique taste and strong flavor.The sensory score of the product under the optimal process conditions was 82.71 points,and the viscosity was 74.85.The experimental results were reliable.The results can provide reference for quality control of meat paste products.At the same time,we compared the volatile aroma components of smoked horse meat dried chili sauce with those of the same type of chili sauce on the market,and finally identified 82 and 74 aroma substances respectively.Alcohol and aldehyde are the main aroma substances.The number of alcohols and aldehydes in the two chili sauces is similar,and there are significant differences in the content of alcohols and alkenes,including alpha pinene,1,2-pentadiene,S)-1-methyl-4-(1-methylyl)cyclohexene,platycladene,trimethylsilanol Linalool and alpha terpineol are the main difference substances.(3)Five kinds of sterilization methods: microwave(960W,85 ℃),dry heat(100 ℃,7 h),damp heat(80 ℃,30 min),irradiation(5 k Gay5s),sterilization pot(120 ℃,15 min).The processed chili paste and the non sterilized chili paste were stored at 25 ℃ for 42 days.The changes of physical and chemical indexes and microbial indexes were measured every seven days.Combined with sensory evaluation,the best sterilization method was radiation sterilization.The shelf life of smoked horse meat chili sauce was 200 days.