Studies On De-odoring Of Mutton And Exploiture Of Mutton Harslet's Production

Fresh, tender and nourishment are the mutton's characteristics. But the smell of mutton makes it difficultly to accept and consume. this experiments are in order to improvement the taste of mutton and turn down mutton deodouring by carrying on fermentable processing to make the taste of mutton be better.The main structure of the Sheep's tripe is made of collagen fiber and flexibility fiber. That makes tender of Sheep's tripe smaller and the tenacity bigger. The experiment take young age sheep's tripe as material, decompound protein in some tissue with different extrinsic enzymatic to enhance the hold water ability and tender of Sheep's tripe, the eating be better.The exploiture of the by-product of sheep has been be subjected to extensive of concern, especially the internal organs of sheep.It has good nourishing effect and economy additional value higher. So, the internal organs of sheep have development foreground. This text take the internal organs of sheep as raw material optimized the tradition mutton harslet's production, assurance craft process and parameter, be advantageous to carry on industrialization of produce.1. The different ferment condition will influence sensory index of fermented mutton. The results were as follows:(1)According to the test of acid-producing capability, the plant of cell and the test of mutual antagonist, we selected L₁, together with L₅ lactic acid bacteria and A₅ yeast as starter culture. The result of experiment showed that fermentable mutton had the best favor when the proportion of L₁, lactic acid bacterium and L₅ lactic acid bacterium was 1:1, yeast and lactic acid bacterium was 1:4.(2)The result of orthorhombic experiment showed that fermentable mutton had the best favor when fermentable time was 18h, fermentable temperature was 28℃, inoculum's size was 2％. The sequence of the importance of factors in the process of ferment: Fermentable time＞Noculum's size＞Fermentable time.(3)During the process of mutton fermentation, pH was declined with the increment of time. At the end of fermentation, pH value was 6.15 at 28℃; pH value was 5.97 at 36℃. The total acid FAA and increased with the increment of time.2. Tenderization of tripe by papain and trypsin was studied in this paper. Main results were as follows: (1)The result of orthorhombic experiment showed that the optimum condition of papain-induced tenderization were pH5.0, 0.02％enzyme, 50℃for 2.0 h. The sequence of the importance of factors for shearing force: Enzymic concentration＞Time＞Temperature＞pH.(2)The result of orthorhombic experiment showed that the optimum condition of -induced tenderization were pH7.0, 0.07％enzyme,50℃for 2.0 h. The sequence of the importance of factors for shearing force: Time＞Enzymic concentration＞Temperature＞pH.(3)The result of orthorhombic experiment showed that the optimum condition of compound proteinase-induced tenderization were 0.03％trypsin enzyme, 0.016％papain enzyme 60℃for2.0 h. The sequence of the importance of factors for shearing force: Temperature＞Trypsin Enzymic concentration＞Papain enzymic concentration＞Tune.3.Optimal flow and parameters of mutton harslet's producing was test, the result was as follows:(1)The best flow of producing was No.Ⅲ. The best flavor proportion was salt 5％, ginger 0.2％, shallot 1％, yellow wine 0.5％, aniseed 0.2％, foeniculum 0.1％, Chinese cinnamon 0.2％, clove 0.1％, comfrey 0.1％. The best way of cooking was No.ⅱ. The rate of produce was 46.2％.(2)The optimumLard addition quantity of lard in cooking was found to be 20％, the optimum addition quantity of garlicis was found to be 0.05％. The mixture of emulsifier with a ratio of 1:1 (w/w), the optimum addition quantity of emulsifier was found to be 0.01％. The best favor when soup blend as follows: pepper 0.02％, monosodium glutamate 0.2％, I+G 0.02％, salt 0.35％.