Development And Application Research Of Leisure Smoked Horse Intestines Specialty Food

Smoked horse intestine products is Xinjiang Kazak people’s favorite, which is rich in nutritional and medicinal value. At present, the research on the processing technology and the volatile substances of smoked horse intestines, in view of the current consumer demand for natural food, nutrition, safety and convenience, the development of leisure smoked horse intestine specialty food will greatly promote and improve the development of horse meat industry. Study on processing technology of this paper mainly focuses on leisure smoked horse intestine specialty food, mainly to complete the following research:(1)Using orthogonal experiment method to determine the spicy and hot flavor leisure smoked horse intestine specialty food. The best processing technology: slice thickness of 9 mm, bamboo pepper oil added in an amount of 3.75%, sucrose added in an amount of 1.25%, the curing time of 4 h.(2) Using orthogonal experiment method to determine the cumin flavor leisure smoked horse intestines specialty food. The best processing technology: slice thickness of 9 mm, cumin powder added in an amount of 5%, sucrose added in an amount of 2.50%, the curing time of 5 h.(3)Using orthogonal experiment method to determine the spicy flavor leisure smoked horse intestine specialty food. The best processing technology: slice thickness of 9 mm, sucrose added in an amount of2.50%, the curing time of 3 h.(4)The three flavor leisure smoked horse intestine specialty food during storage changes in the physical and chemical indicators, number of microorganisms and sensory indicators. The results showed that the p H value and moisture content of the three flavor products showed a decreasing trend and the difference was significant(P <0.05), on the value of an acid value, peroxide value, TBA value and TVB-N showed a rising trend and the difference was significant(P <0.05); the number of microorganisms under conditions of vacuum packaging does not exceed the national standards; product color gradually dark,hardness and chewing showed an upward trend, the difference was significant(P<0.05).Vacuum-packed, refrigerated conditions can effectively extend the shelf life of the product, among them, the effect of cold storage is the best, but it is rather energy consumption, the best economic benefits are vacuum packaging, storage at room temperature.(5) Pilot test in Xinjiang Dingtai Food Technology Co., Ltd.. Combined with the production characteristics of enterprises, using the optimization of process parameters, adjust the process operation and so on, step by step debugging, process optimization, production pouch packaging smoked horse intestines leisure foods.