Research On Processing Technology Of Flavored Dried Lamb And Stewed Lamb With Flavor Of Northern Shaanxi

Mutton is warm,nutritious,low in fat and cholesterol,and it is a favorite nourishing meat.However,there are few types of mutton processed in China,and most of them are traditional family or restaurant-type processing products with low added value.This subject is a subtopic of the "Survey of key technologies for the research and development of key technologies for the production and processing of sheep in the shaanxi sheep industry" and the demonstration of the industrialization development of key technologies in the shaanxi sheep industry.Commissioned by Hengshan County Vanilla Meat Products Co.,Ltd.,Hengshan White Cashmere Goat Meat was used as the experimental material to study the formula and processing technology of flavored lamb and northern Shaanxi stewed mutton seasonings.The summary is as follows.(1)Using the sensory quality of dried mutton dry as the evaluation index,the orthogonal formula was used to optimize the seasoning formulation of three flavors of mutton dry.The best formula for cooking spicy flavored mutton dried seasoning was:2.75%of ginger.Red onion 5.50%,ground pepper 0.07%,salt 3.5%,chili powder 1.5%,pepper 0.2%,white sugar 2%,white wine 2%.The best recipes for cooking cumin flavor lamb dry seasoning are:ginger 2.75%,red onion 5.50%,ground pepper leaf 0.07%,salt 3.5%,cumin powder 2.5%,pepper powder 0.05%,white sugar 3.0%,Liquor 2%.The best formula for marinating spicy flavor lamb dry seasoning is:ginger 2.75%,red onion 5.50%,pepper 0.07%,salt 3.5%,chili powder 1.5%,pepper powder 0.2%,white sugar 2%,white wine 2%.(2)Using the sensory quality and preservation performance of dried mutton dried meat as an evaluation index,the two flavors of dried muttonThe processing technology was studied.The cooking process conditions of cooked mutton dried are:pre-cooking time 30min,re-cooking time 40min,drying temperature 60?,drying time 4h,dry moisture of lamb meat 18%.The preparation process of marinated lamb meat was marinated for 12h at 0-4?,cooking time was 1h,drying temperature was 60?,drying time was 4h,and the moisture content of lamb meat was 18%.(3)Using the sensory quality of stewed mutton as an evaluation index,orthogonal experiments were performed on shaanxi mutton stewThe formula of seasonings was optimized.The best recipes for shabu-shabu mutton seasoning in northern Shaanxi were 0.6%pepper,0.2%pepper,1.4%salt,2.75%ginger ginger,5.50%red shallot,and 0.07%pepper leaf.(4)Using the sensory quality,texture quality and preservation performance of lamb stew as evaluation indicators,the key technologies for the processing of shaanxi mutton stew were studied.The best time for shabu-shabu-flavored lamb stew was 40 minutes,stewed lamb meat.The sterilizing conditions for soft cans were sterilization temperature 121 ?,sterilization time 20 min,back pressure cooling,and back pressure 0.12 MPa when cooled.(5)According to the above-mentioned process conditions and seasoning formula,the flavored mutton dried meat has rich flavor,unique flavor and good chewing performance;the northern Shaanxi style stewed mutton has rich meat and no smell,and the meat is tender and refreshing.The shelf life of the product is 1 year.