Studies On Preservation And Its Processing Technology Industrialization Of Mutton

Mutton nutrition is rich, has the characteristics of high protein, low fat, low cholesterol, and easy digestion and absorption by human body. However,with the extension of storage time, the cooling mutton sensory quality gradually decline,and TVB-N, pH, the total number of colonies and MPN are rising;Total number of colonies and sensory quality shows significant negative correlation(0.01 < P < 0.05), and TVB-N, pH shows significant positive correlation(0.01 < P < 0.05), and MPN shows extremely significant positive correlation(P < 0.01).It shows the initial number of mutton bacteria and its growth rate is the main factor that causes cooling mutton decaying, under the condition of the same storage environment and packaging.In order to guarantee cooling mutton has the good hygienic quality in the storage period, and consumer buying and cooking at the same time apply with bones segmentation process is to produce cooling mutton, fresh-keeping and sales the best process form. In 4±1 ℃ under the condition of temperature, pallet packaging, not split the shelf life of the cooling mutton for 9-10 days; With bones segmentation cooling storage period for 8 to 9 days mutton; The bone split cooling storage period of mutton is only 7-8 days.L9(34) orthogonal test was made to investigate the fresh-keeping effect that fresh mutton was dealed with three natural biologic preservative solutions,which are nisin,lysozyme,tea-polyphenols packed by vacuum,then they have synergy effect.Through the experiment,the results showed that the optimized composite of preservation is 0.75g/L nisin,1.0g/L lysyme,and 2.0g/L tea-polyphens at the temperature of 0~4℃,and the mutton could keep fresh for 27 days by using this kind of preservative and-0.1MPa vacuum packing.In order to enhance the competitiveness and added value of mutton, and expanding areas of consumer groups and to use, this paper developed the pickled sheep sauce seasoning.Through optimizing raw materials formula, at the end of the temperature and time on the mutton was studied making dehydration and broad bean paste increase incense, the influence of the pickled sheep meat flavouring formula is determined.Based on the original raw materials,the formula is 40% kimchi,15~20% mutton powder,26% rapeseed oil,12% bean paste,2% chili powder,1% meat flavour,0.4% chinese prickly ash powder,2% spices powder,0.1g/kg nisin,2.0g/kg SDA,like this,kimchi mutton sauce yield about 70%.Shelf life is nine months.Determine the industrialized production technology and the application of HACCP in the process,uses the mutton, broad bean paste, kimchi Fried dehydrated respectively, and then at the end of the concentrated mixed seasoning, improved the product quality, improved the production efficiency.