Study On The Processing Technology Of Rabbit Stomach With Pickled

Rabbit stomach with pickled peppers, which has broad market prospects, is a new product developed on the traditional food.This paper studied the main raw material that influenced the quality of rabbit stomach with pickled peppers and choosing orthogonal table L9(34) to design orthogonal experiment, and it determined the optimal formula of rabbit stomach with pickled peppers.Ultrasonic device was used to conduct a treatment with the rabbit stomach with pickled peppers, and response surface experimental design was applied to study the ultrasonic process of rabbit stomach with pickled peppers; microwave sterilization device was utilized to conduct microwave sterilization of rabbit stomach with pickled peppers and the orthogonal experimental design L9(34)was used to study the technology of microwave sterilization of rabbit stomach with pickled peppers.The study results show as below:1.By selecting the additive amount of pickled peppers, salt, spices, cooking time and soaking time as experimental factors, based on sensory evaluation, single factor and orthogonal experiment of formulation optimizationfor rabbit stomach with pickled pepperswere conducted,and the optimum formulation was as follows:25% adding amount of pickled peppers,3% salt,5% spice,48 h soaking time, and 12 min cooking time.2.By choosing ultrasonic time, ultrasonic power, ultrasonic temperature, and sample quality as experimental factors, single factor and response surface experiment of rabbit stomach with pickled ultrasound tender process were conducted with index of rabbit stomach shear, and the optimal ultrasonic conditions has been determined:ultrasonic time was 30 min,ultrasonic power was 457 W, and extraction temperature was 35℃。3. By selecting microwave sterilization time, microwave power and microwave sterilization temperature as experimental factors, the single factor and the orthogonal experiment of microwave sterilization for rabbit stomach with pickled peppers were conducted with index of the total number of colonies and sensory evaluation.The optimum process parameters of microwave sterilization were as follows:microwave sterilization time was 180 s, microwave sterilization temperature was 80 ℃, and microwave sterilization was 800 W.4. Storing up rabbit stomach with pickled peppers disposed by microwave sterilization (180 s、80 ℃、800 W) and Pasteurization (80 ℃、30 min)at 37 degrees for 60 days, and the total number of colonies, TBARS, TVBN and sensory quality at0th,15th, 30th,45th and 60th days were observed, it has been determined that the indicators of microwave sterilization were better than Pasteurization.5. By testing nutritional components of rabbit stomach with pickled peppers, the study has obtained nutrition componentof the product:18.89% protein,2.29% fat,0.78% carbohydrate, and 1.14% sodium chloride.6. According to the HACCP principle and steps,analysis of hazard factors during the processing of rabbit stomach with pickled peppers,there processes of slection and acceptance of raw material, soaking time and microwave sterilization were determind as the critical control points.Meanwhile,the corresponding prevention measures and monitoring methods were put forward,initially established the HACCP quality management system in relation to rabbit stomach with pickled peppers safety processing and preservation.