Research On Processing Technology Of Sauce Camel Meat

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.We selected the back-leg of red camel as raw material from WuLaTe town,and determined the parameters of the process of the tender,pickling,cooking and Sauce recipe by the orthogonal experiment.Furthermore,we defined the processing technology of sauce camel meat to develop a kind of sauce camel meat which had characteristics of flavor,soft and hard moderate,soft and juicy,brown cred,high yield,long shelf life and high nutritional value.The main results were as follows:(1)Papain can improve the tenderness of red camel meat,the papain addition was 0.05%(50 U/g)of weight of the red camel meat,tender treatment temperature was 30 ℃,and when the tender time was 90 min,the tender effect was the best;(2)Adding sodium tripolyphosphate in the pickling process can improve the water holding capacity of camel meat and the taste,while reduce the cooking loss.The optimum conditions of pickling were as follows:the salt concentration was 2.5%,the amount of sodium tripolyphosphate was 0.35%of the meat weight,and pickled at 4 ℃for 24 h;(3)When the cooking temperature was 90 ℃,the cooking time was 120 min,the ratio of meat and water was 1:3-1:4,the meat quality and sensory evaluation were the best;(4)After the sensory evaluation of the sauce camel meat,the best cooking formula were as follows:10g/kg of soy sauce,9g/kg of cooking wine,0.9g/kg of Pepper;(5)We selected sauce of camel meat products for storage under 4 ℃ to determine the physical,chemical and microbial indicators,and sensory evaluation every 15 days regularly.Finally,we determined the shelf life of camel meat sauce product was 60 days in this test.