Study On Preparation And Sterilization Of Instant Sauced Sheep Tripe

With the continuous improvement of China’s comprehensive national strength and the improvement of national living standards,consumers’demand for meat products has gradually developed in the direction of high quality,diversification and convenience.In particular,meat products with rich nutrition and portability have attracted more and more attention from consumers.The belly is the stomach of sheep,which is the by-product of sheep.It is rich in nutrition and unique in taste,which is popular with consumers.China is a big country of animal husbandry,and Inner Mongolia is the first of the five major pastoral areas in China.It has rich animal husbandry resources.In order to make full use of sheep by-products,it is necessary to develop convenient meat products with local characteristics,convenient transportation and nutritional health.Through single factor and response surface experiments,the optimum addition amount and best marinating time of chili pepper and rock candy were determined as follows:chili pepper 0.72%,rock candy 2%,marinating time 36.5 min.After vacuum packaging,the marinated belly was divided into a control group without secondary sterilization,a heat treatment group at 85°C water bath for 40 min,and an ultra-high pressure group at 500 Mpa for 15 min.The three groups were stored at 4°C,and the physical and chemical indexes during storage were detected.The results showed that with the extension of storage time,the p H value and volatile base nitrogen content of the three groups of sauced belly gradually increased,and the hardness and chewing force gradually decreased.Compared with other groups,the shear force value of the ultra-high pressure group had the smallest change,which could better maintain the original product quality of the sauced belly.After 15 days of storage,the total number of colonies in the control group was 1.4×10~4CFU/g,the total number of colonies in the heat treatment group was 1.3×10~3CFU/g,and the total number of colonies in the ultra-high pressure group was 4.5×10~2CFU/g.These results showed that the total number of colonies in the three groups of sauced and marinated belly did not exceed the national safety standards.In addition,a total of 19 volatile flavor components were detected in the control group,and 15volatile flavor components were detected in the heat treatment group and the ultra-high pressure group.The content of aldehydes(octanal,nonaldehyde,decanal)in the volatile flavor substances of the ultra-high pressure group increased significantly.In summary,ultra-high pressure is the best sterilization method among the three methods.