| This experiment is to study on the key technique of improving traditional technology of roast sheep leg with infrared rotating-oven replacing local oven. We obtained the optimum technology and parameters, processed nutritional, fresh and delicious roast leg of sheep which don't contain benzopyrene. This study provides scientific and practical parameters of technology and theory for industrialization of roast sheep leg of Mongolia special food.Study on the flavor components and technology were key of improving traditional technology of roast sheep leg. Study showed that the kinds and total amount of aroma and evaluating scores of roast sheep leg flavor increased with temperature rising under the condition of roasting time 120min and temperature 120-180℃.While the empera-ture being 180-200℃, the kinds of aroma increased, but the total amount and evaluating scores of roast sheep leg flavor decreased. When the roasting temperature was 180℃ and the time was 30-120min, the kinds and amounts of aroma and evaluating scores of roast sheep leg flavor increased with the roast time prolonging. The kinds and total amount of aroma increased also with time prolonging under 120-150min, but the evaluating score decreased.The flavor, tenderness and shelf life of roast sheep legs were affected by technology, parameters and sterilizing condition. The results showed that the best technology and parameter were to roast sheep leg 80min first at 120℃ then 120min at 180℃. The vacuum-packed roast legs of sheep sterilized 20-30min at 110-121.5℃ had a desirable tenderness. The color, delicious and flavor of roast sheep legs preserved at 36\1℃ for 3 months were not rotten and inflation of bag was not observed..The de-odoring materials and condiment can get rid of sheep odor and improve the flavor of roast sheep legs. The tests showed that P-CD 0.5%, ginger 0.5%, cumium 0.5%, scallion 1.0% and dried tangerine peel 0.4% were the optimum formulation of de-odoring materials, salt 1.5%, monosodium glutamate(MSG) 0.4%, Chinese peper 0.5%, peperl.0% and nutmeg 1.0% were the desirable formulation of flavor enchancers and HPE 0.2% could keep the traditional feature of roast sheep leg which did not contain benzopyrene.Phosphates can raise rate of finished product of roast sheep leg. The tests showedthat Na4P2O7 0.15%, Na5P3O10 0.15% and (NaPO3)6 0.10% were the optimum using amounts.Study on the color of roast sheep leg is second key for improving traditional technology of roast sheep leg. Color of roast sheep leg includes surface color and inner color. The results showed that the optimum formulation of surface coloring materials is honey 2.0% and red kojic 4.0‰ .The optimum coloring condition is to roast sheep leg for 20 min at 180℃ after leg being coated with surface coloring materials. The surface color of roast sheep leg is red-brown. Ferric citrate and maltol were the desirable coloring materials that made the inner color of roast sheep leg even and stable, and the optimum amount was 0.12% and 0.15% perfectively.The tendering is another key technique for improving the tenderness of roast sheepleg. The tests showed that injecting 0.005% papain had the best effect and then CaCl2. The tendering technology of papain was to keep sheep legs at 10±1℃ for 8h after leg being injected papain and rolled 30min(40rpm). The CaCfe tendering technology was to keep sheep legs at 10±1℃ for 8h after leg being injected 2.0% of CaCl2 solution(400mM) and rolled 30min(40rpm). Effect of tendering with ultrasonic wave is better than CaCl 2 but worse than rollingThe tender of mutton and taste of roast sheep leg were closely correlated with sheep years. The results showed that the hind leg of 7-12 month sheep could be processed taste-well roast leg without tendering treatment. The hind sheep leg of 13-18 month sheep also could be processed taste-well roast sheep leg after tendering treatment of injection 2.0% of CaCl2 solution (400mM). The hind leg of sheep must be tendered with papain when sheep years surpass 19 months. In order to process taste-we...
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