Sauced Meat Products Quantitative Bittern Process Of Research

Sauce meat productshave a unique flavor, which loved by customers. But, with the instable flavor,traditional sauced meat products aren’t packaged and storaged easily. So they are manufactured locallyand supplied locally only. To improve the machining quality and the production efficiency of saucedmeat products, The quantifiable processing technology identified through the experiment.With chicken as the main raw material, application of orthogonal experiment on the parameters ofcuring process was optimized. And adding preservatives and the best sterilization technology werestudied. Then the quantitative bittern processing technology were determined ultimately. According tothe flavor, butter braised meat products taste, color and other quality requirements, the quantitativematerial flavor modulation were realized in a tumbling machine through material and composite liquidseasoning （bittern liquid） exact ratio. Then without old soup, the quantitative material flavormodulation were realized through the drying, steam cooking:Raw: material�'arrange�'tumbling、massage curing�'dry�'steamed�'cool down�'season inthe second time�'package�'sterile in the second timeThe effect of boiling, quantitative marinating and traditional marinating on the volatile flavorcompounds in chicken thigh were studied. The solid-phase micro extraction combined with gaschromatography-mass spectrometry（SPME-GC-MS） and electronic nose （E-Nose） were usedto determine composition and content of the volatile flavor compounds from the chicken thigh, preparedby the method of boiling, quantitative marinating and traditional marinating, respectively. Using valueengineering function index to evaluate the overall contribution of the flavoring substance. Thirty-onevolatile compounds were detected in boiled chicken thigh,47in traditional marinated chicken thigh and44in quantitative marinated chicken thigh, respectively. Electronic nose detection results also showedthat three different cooking methods producing different volatile component in chicken thigh. Sensoryevaluation of each thigh cooked in different method was taken by the method of fuzzy math, the resultshowed that, compared with other two marinated chicken thigh, quantitative marinated method showsobvious sensory advantage.Quantitativehalide production meat product line was designed. Combining with the productionscale, the one overall local continuous, intermittent automatic production line was designed. Accordingto the quantitative stewed meat products processing and machining operation points, process profilequantitative stewed meat products was designed. Equipment list was determined. And area of2448m2ofworkshop was designed.The analysis of the production data shows that the yield of15%can increasedthrough quantitativehalide production process than traditionalhalogen process comparison. The newproduction process can reduce energy consumption and artificial cost. The comprehensive cost of theduck neck every ton can reduce6196yuan.