Studies On Process And Its Key Technologies Of Xinjiang Special Local Semi-dried Beef Product

On the market,moisture content of dried beef is always low and taste hard,which is of great benefit of storage,but affected its food quality and limited the acceptance.To meet the requirements of the enterprises in Xinjiang region,taking yak meat as the main raw material and supplemented with local specialty licorice,the processing technology of semi dried beef with Xinjiang specialty was studied on the basis of analysis of raw and auxiliary ingredients.Based on the composition of raw beef and the auxiliary material characteristics were analyzed,studied the processing technology and key technology of semi-dried beef with Xinjiang characteristics,obtained a new type of semi-dried beef product and emphatically studied three key process of curing,drying and pasteurization.The quality of the sensory quality of the semi-dried beef as index,studied the curing process of semi-dried beef and got the reasonable technology parameters is curing temperature 4?,the curing time is 14 h.The quality of the sensory quality of the semi-dried beef and objective evaluation of texture as index,based on the single-factor experiment,the optimal curing ratio was obtained by orthogonal experiment optimization were as follows:white granulated sugar 4.0%,five spice powder 0.25%,salt 1.2%,ginger powder 0.5%,monosodium glutamate 0.3%,liquorice concentrated solutions 1.8%,white wine 2.05%,seasoning wine 0.741%.The sensory quality of beef with different moisture content at the end of the dry system is the index,identified the end of the half-dried beef,which is the water content of beef at the end of the dried processing.The process of optimizing semi-dried beef was optimized with sensory quality,the optimum drying process parameters were obtained by single factor and orthogonal test as follows:dry temperature 80 ?and dry time120min.The dynamics of semi-dried beef was carried out and the dried curve,dried temperature curve and dried rate curve were depicted.The effect of thermal sterilization(incubation test)as index,the processing of pasteurization of semi-dried bee was studied and results show that the sterilization process parameters as follows:121?,25 min.The change of protein content was found to be small during processing,the finished half dried beef protein content as follows:46.4g/100g?12g/100g,this is a high-protein food,at the same time,the nutrition label of semi-dried beef was developed.Above all,this paper developed a semi-dried beef product with good taste quality and obtained its processing and key technology.