Research On Application Of Spice Oleoresins In The Deep Processing Of Lamb Products

Spices is an abbreviation of a kind of edible plant spices which can present foods withvarious fragrant, spicy, pungency, bitter-sweet and other typical tastes. The development andutilization of spices plays an important role in the spices and food industry.Lamb is a high-quality meat, not only for its rich nutrition, tender meat and easydigestion, but also for high proteins, low fat, low cholesterol and other characteristics. InChina, it has a long history with the processing of lamb products, however, the variety ofprocessing is relatively simple, and the consumption of lamb mainly remains at the stage ofraw meat or fresh meat. Currently, there are few researches on the seasoning of lambs andmost of them stay in the theoretical stage and are short of the support from practical basis anddata. And the seasoning method of lambs is difficult to conform to the market demand forcentralized and standardized production. Since many advantages are shown in the processingof meat products, it is becoming more and more popular to study the spice oleoresins.Therefore, it has great significance to conduct the in-depth research on the application of spiceoleoresins in the deep processing of lamb products.In this study, it focuses on the research of spice oleoresins and lamb products by meansof orthogonal test and sensory evaluation test conducted on the seasoning of oleoresins whichis extracted under the supercritical fluid of CO2, and carries out a study on the application ofspice oleoresins in the deep processing of lamb products in the following four aspects, inaccordance with the seasoning characteristics of Chinese cooking:(1) Preparation method of emulsion of spice oleoresins: Though the study on thepreparation method of emulsion of spice oleoresins, the following preparation technique andproportion are obtained: oleoresin15g, carboxymethyl cellulose0.5g, carrageenan0.5g,yellow gum0.5g and distilled water300ml.(2) Research on the addition amount of single spice oleoresins: By measuring thethreshold and the maximum tolerance value of spices, the addition range of a single oleoresinis initially obtained. By means of simple sorting test, triangle test,2-3test and other sensorytesting and inspection methods, the measured results are further verified and the optimaladdition range of a single oleoresin is finally obtained. (3) Research on the basic seasonings of compound oleoresin for sauce-boiled lamb: Thestudy focuses on the development of5-flavor compound oleoresin seasonings as an examplefor sauce-boiled lamb. Through the experiment conducted with single oleoresins for the lambseasoning, the approximate addition range of single oleoresins is obtained. According to thecharacteristics of oleoresin seasoning, the oleoresins are mixed to get the optimal additionamount for compound oleoresin: octagonal0.17%, pepper0.10%, clove0.10%, cinnamon0.10%, cumin0.18%.(4) Research on the compound oleoresin seasonings for mutton soups: The study isconducted on the compound oleoresins in accordance with the processing method and flavorof mutton soup, to get the preparation proportion for the flavor mutton soup: pepper0.20%%,angelica0.11%, clove0.09%, grass and fruit0.14%, galangal0.07%, cloud woody0.10%,piper dial0.06%, amomum0.05%, trinidad0.11%. In addition, the sensory evaluation test areused to verify the test results.