Study On The Making Process Of Camel Meat Sauce

This work was supported by the National Natural Science Foundation of China[grant numbers 31360397],the National International Scientific and Technological Cooperation Project[grant numbers 2015DFR30680,ky201401002]and the Inner Mongolia Autonomous Region special project.Bactrian camel meat is one of the main meat sources in the Gobi desert and it has the characteristics of high protein content,low cholesterol and fat content.In this study,we mainly studied the production of new compound camel meat sauce,which was based on Alxa Bactrian camel meat,and discussed the processing technology,seasoning recipe and storage characteristics.The main results were as follows:(1)The optimum cooking temperature was determined as the center temperature of the camel meat 90 °C and the optimum cooking time was 150 min by measuring the hardness,tenderness,chewing force and sensory evaluation of the camel meat.(2)Through the camel meat moisture content and sensory score to determine the best sauce frying temperature for 140 ? and the best time for 8min.(3)Through the single factor and orthogonal test,the sensory score was as an indicator to optimize the camel meat sauce recipe.The results showed that the best recipe for camel meat sauce as follows:70.0%of soy sauce,20.0%of sweet sauce and 4.0%of chili(based on the percentage of the weight of camel meat).(4)Preservatives can extend the food period of camel meat souce.In this study,potassium sorbate was added for anti-corrosion test.The total number of colonies and mold and sensory score were taken as indicators,and the effects of different potassium sorbate on theantifungal effect of camel meat sauce were compared under room temperature.The results showed that the addition of potassium sorbate had obvious antibacterial effect on the product.Without the addition of potassium sorbate camel meat sauce can be stored for about 8 days after openning at the room temperature 25 ?;while the addition potassium sorbate of 0.03%,0.04%and 0.05%can be stored for about 12 days,16 days and 18 days,after openning at the room temperature 25 ?;Finally,the optimum amount of potassium sorbate was determined to be 0.03%?0.05%(Calculated as the percentage of the final product).The results showed that the optimum cooking temperature,time and ingredients were very important for the production of camel meat sauce,and the addition of potassium sorbate will prolong the period of consumption of camel souce product.