Study On The Quality Factor And Processing Technology About Roasted In Sheep

The purpose of this study was to determine the tenderness,water holding capacity,color,technique and favor that can improve the quality about roasted ribs in sheep .The tenderness was key technique for improving the quality of roasted-ribs. When the concentration of calcium chloride reached to 200mM, the tenderness of ribs was significant improved .Mixed phosphates can affect water holding capacity. The result shows that: the effect of each mixed phosphates decreased in the following order: sodium tripolyphosphates, tetrasodium pyrophosphate , sodium hexametaphosphate ,and when the concentration of sodium tripolyphosphates was 0.12%, tetrasodium pyrophosphate was 0.04 %, sodium hexametaphosphate was 0.16% , it prefers to others in this experiment.Color was important to the quality of roasted-ribs .The result were as follows: the effect of each color former decreased in the following order: ferric citrate with citric acid, ferric citrate, ferric citrate with L-ascorbate, citric acid, and L-ascorbate. The optimal ratio of ferric citrate, citric acid and sodium L-ascorbate were 2:1:2, and when the concentration of ferric citrate were 0.05%, the citric acid were 0.025%, the sodium L-ascorbate were 0.05%, it prefers to others in this experiment.The roast technique for the ribs in sheep was : it was decocted 40min first,. then roasted ribs at 120℃15min ,200℃15min.Favor can be improved by conimex. When the concentration of salt was 1.8%,the cibol was 1.5% ,the ginger was 0.25%, the pepper fruit was 1%,the Ziran was 0.5%, it gain to the optimal favor in this experiment.The 3% concentration propolis aqueous extract was smeared on the roasted-ribs with package in vacuum condition ,when it was stored in 4℃, it can be protected in 8 weeks.