Studies On Ice Temperature Preservation Of Mutton And Development Of Convenient Dry Pot

The near-freezing temperature preservation technology of lamb and the prefabricated vegetable products of aged lamb with skin dry pot have been developed.To help the formation of a new business form of benefit and delicious mutton processing,and solve the problems of short shelf life of lamb meat,short supply,difficult processing of aged mutton,poor sales,low utilization rate of sheepskin,and low industrial output value..1.The 8-month-old Jianyang large-ear lamb fillet was selected as the experimental material for ice-temperature preservation,and its freezing point temperature was determined to be-1.9 ℃,which could delay the postmortem ripening process of mutton,reduce the p H value,delay the accumulation of lactic acid in the meat sample,reduce the activity of protease,inhibit the oxidation process of mutton lipid,maintain the relative content of OMb at a high level,better maintain the color of mutton,and effectively extend the preservation period of lamb meat to 18 days,Compared with the traditional cold storage,it extends 6～9 days,and integrates the special technology of keeping lamb fresh with ice temperature.2.Sichuan cuisine cooking technology has been developed,and a prefabricated convenient dry pot product has been developed with the standard frozen 24-month-old Jianyang mutton with skin and big ears as raw material.Integrate and optimize the process parameters such as thawing,tenderizing,deodorizing,precooking and frying to enhance flavor.The water holding capacity of mutton can be better maintained by selecting cold thawing;The process of rinsing and pre-delimination was obtained by fuzzy comprehensive evaluation;Combined with the different mechanism of papain,calcium chloride and complex phosphate on the tenderization of mutton with skin,on the basis of single factor,response surface method was used to determine the concentration of papain as 0.056%,the concentration of calcium chloride as 0.11%,and the concentration of complex phosphate as0.25%.After tenderization,the shearing force of mutton with skin was 1.76 Kg,and the sensory score was 79.1 points;The pre-cooking process parameters were determined by response surface methodology,and the comprehensive sensory score was 93.78;Based on the color and texture,the optimum frying technology of mutton with skin was determined as 120 s at 160 ℃ oil temperature.3.Based on the traditional process,the preparation process of the dry pot bottom material package was optimized.The crushing degree of spices and the ratio of soaked materials to liquid were studied by single factor experiment.It was determined that the crushing degree of Shannai,Guangxiang,star anise and clove was less than 20 mesh,the crushing degree of citronella,cao guo,fennel and amomum villosum was 5 mesh to 20 mesh,the ratio of water soaked materials to liquid was 1:1.5,and the soaking time was 2 hours;In the process of optimizing dried pepper,it was found that the ratio of seed to skin of Erjingtiao was the lowest,46.25%,the content of fruit pulp was the highest,73.46%,and the capsaicin was the highest,32.33 mg/g,but the total amount of capsaicin was the lowest.The total amount of capsaicin in Lantern pepper and Shizhu red was moderate,between 5.00 and 5.30g/kg.Based on the market price,the combination of Lantern pepper and Erjingtiao was finally determined;Based on the comprehensive consideration of the length of time for Zanthoxylum bungeanum to reach the peak and the time for maintaining stability,Zanthoxylum bungeanum:the proportion of Zanthoxylum bungeanum essential oil is 5:5;On the basis of single factor experiment,the orthogonal experiment was used to optimize the boiling process of the dry pot bottom material.Under the condition of 100 g salad oil,the optimum boiling process was determined as follows: the addition of bean paste was 20 g,the addition of pepper oil was 1.5g,the addition of pepper essential oil was 1.5g,the addition of dry pepper was 3g,the addition of compound spice was 1.5g,the addition of fermented mash was 2.5g,the consumption of oil was 2.25 g,the addition of garlic was 2.5g,the ginger was 2.5g,and the boiling time was30 min.