Study On New Processing Technology And The Influencing Factor Of Roast Lamb Leg

Key techniques of improving the traditional technology and quality of roast sheep leg were studied using the electric heat oven replaced the traditional oven. The reasonable roasted techniques and parameter of roast lamb leg were determined according to tenderness, yield, color, flavor, and taste. A new technology has been developed for industrialization of roast sheep leg to obtained nutritive and tender traditional products.Tenderness is the key technique for improving the quality of roasted lamb leg, the effects time and concentrations of calcium chloride difference on tenderness were studied, the results showed that the CaCl₂ treatment decreases significantly the shear force (declined 3.0 kg) and the broken index (fell 14.7%), and improves the tenderization of roasted lamb leg(P<0.05).Pre-cooking before roast influence the taste and quality of the roast lamb leg . The roast sheep leg has high score above 9.0 when the cooking temperature in 88～98℃,40 min. So the best pre-cooking temperature and time has been chosen for 88℃, 40 min.The optimum roast condition in low temperature is 160℃,40 min and the high temperature is 200℃, 20 min.The roast lamb leg were pasteurized with 115～121.5℃,20～30 min, could be preserved at 0～4℃for 3 months. In industrialization production, the thermal treatment has been chosen 121.5℃,30 min.Phosphates can improve the production rate of roast sheep leg. The reasonable formula were sodium tripolyphosphates 0.16%, pyrophosphate was 0.16%, and sodium metaphosphate 0.08%, respectively.The experiment results show thatβ-cyclodextrin 0.5%, ginger dosage 0.5%, onions 1.0% and cooking wine 1.0% improved the favor. The best dosage were: salt2.0%, sugar 1.0%, monosodium glutamate 0.3%, prickly ash0.4%, grass fruit0.4%, white pepper 0.4%, clove 0.15% and thyme 0.2%.Color is another factor affect the quality of roast lamb legs. The ideal color was gotten using the honey 3.0%.The conditions for the best color was roasted at 200℃, 10 min. The best dosage of sodium carbonate, xylose, nicotinamide, and L-ascorbic acid sodium were 0.3%, 0.5%, 0.18%, 0.12%, respectively. the color of lamb leg close to the color of meat added NaNO2 150 mg/kg.