| This paper selects the rabbit meat which has the high nutritional value, the health care, the nourishing effect, and which is widely regarded as "health care meat’", "beauty meat", "educational flesh" as the test materials. Through single factor experiment and three yuan general rotatory composed design test, it determines the salted process, salted formula optimization and the optimization of the flavoring ingredients. Furthermore, this paper analyzes the volatile flavor components of fresh rabbit meat, salted rabbit meat and the rabbit meat products with dried tangerine. The main conclusions are as follows:1. The optimization of processing technology and parameters for dried tangerine rabbit meat productsThrough the three yuan quadratic orthogonal general rotary combination experimental design, it determines the adding amount of proportion optimal range. They are respectively the salt is 1.29%～1.92%, ethyl malt phenol is 0.018%～0.035%, sugar is 0.018%～0.035%, the sodium nitrate is 0.012%～0.014%, monascus pigment is 0.019%～0.021% and the sodium isoascorbate is 0.052%～0.065%. While the process parameters are time for 48 h of salted, temperature for 4℃, the precooking time for 10 min, Fried time for 10 min. Flavoring ingredients are salad oil for 20%, ginger for 2%, salt for 2%, sugar for 1%, trihexylnaphthalene for 0.3%, licorice for 0.2%, cooking wine for 4%, monosodium glutamate for 1%, chili for 8%, zanthoxylum for 3% and dried tangerine for 8%.2. The results of process and optimizing parameters by Microwave sterilizationThrough the three yuan quadratic orthogonal rotating combination design model and examine test, it concludes that the comprehensive influence of power, time, and temperature on dried tangerine rabbit products from primary to secondary are power, temperature, and time. The effect of the power is quite distinct, and the temperature comes second, while the effect of sterilization time is small. The parameters are the 546-788 W,125～148 s and 83～87℃respectively.3. The GC-MS method to analysis volatile flavor of the main raw materials and products.1) The results of GC-MS analysis for dried tangerine are 35 species of volatile flavor compounds are detected, and 30 chemical compositions are identified. The main volatile flavor components are alpha pinene 2.27%, limonene 73.5%, y-terpinene 6.74%, alpha-Farnesene 2.12%, Aromadendrene 1.02% and Bergamotene 0.78%.2) The result of GC-MS for fresh rabbit meat, salted meat and dried tangerine or orange peel rabbit products is 202 species compounds in all are detected which include 38 kinds of alcohols,28 kinds of aldehydes,9 kinds of acid,17 kinds of ketones,25 kinds of esters,20 kinds of nitrogen-oxygen-sulfur-compounds,58 kinds of hydrocarbons and other 7 kinds of compounds. Further more, there are 83 kinds of volatile compounds in the fresh rabbit meat. The main aroma compounds are Pentanol, eudesnol,Valeraldehyde,hexanal,nonanal, heptaldehyde,octyl aldehyde,acetic acid, pen tadecane acid, pelargonic acid, decanone,3-hydroxyl-2-butanone, methyl palmitate, (Z,Z)-9,12-eighteenth carbon diene acid methyl,ether,(Z)-9-methyl oleate, D-limonene,2,4-biphenyl-4-methyl-1-pentene,3-(hydroxycyclohexyl)-fural,2,5-dimethyl-benzothiophene;While there are 94 kinds of volatile compounds in the salted rabbit meat. The main aroma compounds are eudesnol,R-4-methyl-3-cyclohexene-1-alcohol, butyraldehyde,hexanal,3-furfural,3-furaldehyde,nonanal,1,5-dimethyl-1-vinyl-4-hexene acid,3 hydroxy 2 butanone,3-methyl-6-(1-isopropyl)-2-cyclohexene, hexyl acetate, acid-4-methyl-3-cyclohexene-1-alcoholester,β-phellandrene,β-myrcene,limonene,1,5-su lfur-hexadien,3,3-sulfur-1-propylene,methylpyrazine,2-propenyl-methyl disulfide,1-met hyl-2-(1-methylene)-benzene. |
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