Study On Processing Technology Of Smoked Horse Jerky And Industrial Design

Smoked horsemeat is the ideal nutrition health food, in order to improve the additional value of the Xinjiang horses and the deep level processing of smoked horsemeat, in this study, used smoked horsemeat as raw material to study processing technology and industrial design of smoked horse jerky. The modern meat processing industrial has convenience, health and diversity character that combined with the Xinjiang traditional smoked meat, developed smoked horse jerky products.Through the experiment, optimize the processing of smoked horse jerky; compared with hot air drying, microwave and vacuum drying effect on the quality of smoked horse jerky; the quality characteristics and the variation law of the products under special storage conditions were studied; the volatile flavor compounds were analyzed by SPEM-GC-MS; and design of industrial production. The results are as follows:Processing technology: the spices of smoked horse jerky was optimized through response surface methodology obtain the best burden ratio were sugar amount of 3.34%, salt amount of 1.25%, soy sauce amount of 1.35%, under this conditions, the sensory evaluation scores was 9.35. The optimum process parameters were determined by response surface experiment, tests suggested that the optimal amount of ingredients were curing time 2.64 h, cooking time 37.22 min and cutting size 1.56 cm3, the sensory evaluation scores was 9.71. By studying the effects of 121.1 ℃sterilization temperature for different sterilization time on the smoked horse jerky about sensory quality, combined with thermal insulation test, determine the best sterilization process were 121.1 sterilized 15 min.℃Drying method: hot air drying has low drying efficiency, lack of homogeneity, large shearing force and hardness of the product, taste not good enough; microwave drying have high efficiency, but the influence on the color and myoglobin is significant(P<0.05); vacuum drying can improve these conditions, had the highest sensory evaluation.The types of volatile flavor compounds increased from 37 to 58, phenols compounds increased by two species, alcohol increased by five species, ester compound added one species, heterocycles compounds increased by eight species. It shows that the product not only keep the flavor of the smoke but also optimize the flavor of the product.Through the comparison of the smoked horse jerky during storage of physic-chemical index, microbial and sensory change, come to conclusion: the moisture content, pH value, elasticity, cohesiveness and chewing ability of the products stored at 37 ℃trend downward, and TBARS value, total bacterial count and hardness increased gradually. The quality of physical,chemistry and characteristics had no significant change of the products stored at 25 ℃. So the product has good stability during storage at room temperature.Industrial design: study on material balance, equipment selection, cost and profit estimate, and analysis the evaluation of economic benefits, objective display practical feasibility of the implementation of industrialization, for industrial production provide appropriate guidance.Under those conditions the smoked horse jerky all safety indicators were within the range of national standards, unique flavor, resistant to chewing, edible convenience and hygiene, storage stability at room temperature.