Study On The Preparation Process And The Characteristic Flavor Of The Pigeon Soup

China's soup culture has a long history,bearing the essence of traditional Chinese food culture,Cantonese have the habit of drinking soup,in Guangdong,lao huo soup is very famous.Soup raw materials are mainly pigs,cattle,sheep and chickens,ducks and other livestock and poultry mainly;meat pigeon is popular because of its rich nutritional and unique flavor.At present,there are few reports on the nutritional quality and characteristic flavor substances of pigeon soup.Taking meat pigeon as the research object,the effects of pigeon age and breed on the basic composition of meat pigeon were analyzed,optimized the production process of pigeon soup,the characteristic flavor components of pigeon soup were analyzed and identified by GC-MS,GC-IMS and GC-O-MS techniques,the main conclusions are as follows:1.The pigeon age has an effect on the basic components of meat pigeon,among which the crude protein,total reduction sugar and ash content are significantly different(P<0.05),and the varieties have an effect on the basic components of meat pigeon,among which the crude fat content of the liang tian wang pigeon is significantly higher than that of other varieties(P<0.05).The age of pigeon have an effect on the composition of amino acids,fatty acids and reducing sugars in meat pigeon,and the species have an effect on the composition of meat pigeon amino acids,fatty acids and reducing sugars,and the content of total amino acids and flavor amino acids in the pigeons is significantly higher than that of other cultivars(P<0.05).Overall consideration,choosing 28 days age pigeon and liang tian wang pigeon as a raw material for stewed pigeon soup.2.Pigeon soup production optimization process: the proportion of meat water is 1:2,the amount of salt added is 1.5%,stew time is 120 min.Different stew utensils(baicidunzhong,baicidunzhong,buxiugangdunzhong)have no significant effect on protein dissolution rate,free amino acid peptide nitrogen and soluble solids in pigeon soup,little effect on total amino acid composition of pigeon soup,but there was significant difference in flavor amino acids(P<0.05),among which buxiugangdunzhong had the highest content of fresh amino acids.Different pretreatment groups(weibo,chaoshengbo,gaoya,jiaotimo,gaoya+ jiaotimo)had significant effects on protein dissolution rate,free amino acid peptide nitrogen and soluble solids content in pigeon soup(P<0.05).3.The use of GC-MS,GC-IMS and GC-O-MS analysis showed that pigeon soup,chicken soup and duck soup have different flavor,pigeon soup specific volatile flavor substances include 1-e alcohol,2-butyl ketone,1-propanol,1-octanol-3-ketone,3-methyl butyral,1-butanol,B-I marriage,ethanol,1-alcohol and 2,3-butadiene ketone,etc,the overall flavor of pigeon soup presents apple fruit fragrance,but also green grass leaves,fruit and other natural spice flavor,as well as typical meat fragrance,milk,lipids.4.Pigeon age on the volatile flavor of pigeon soup material content and species have an impact,28 th pigeon age volatile flavor material is the most abundant,of which 1-butanol,ethanol,1-alcohol,1-propanol,3-methyl butyral,1--3-ketone,B-azo,1-octanol-3-alcohol,2-e ketone,ethyl acetate,1-e alcohol and 2,3-The content of butyl ketone and so on is much higher than that of other days old,4 years of pigeon age volatile flavor material is the least.Varieties have an impact on the content and types of volatile flavor substances in pigeon soup,four different varieties of pigeon soup flavor,the least volatile flavor material in the shiqi pigeon,and the most abundant volatile flavor materials of the liangtianwang pigeon and the meiguoluodiwang pigeon.5.Stew utensils on the volatile flavor of pigeon soup content and species have an impact,three different stew utensils group of pigeon soup flavor is different,including buxiugangdunzhong group volatile flavor material content is the lowest.The pre-treatment has an effect on the content and types of volatile flavor substances in pigeon soup,and the volatile flavor substances of pigeon soup treated by different pretreatment are varied,among which the flavor substances of pigeon soup are increased substantially after gaoya,jiaotimo and gaoya+jiaotimo especially the types and contents of volatile flavor substances in pigeon soup after gaoya + jiaotimo treatment;weibo treated pigeon soup has the least volatile flavor material.