Study On The Optimization Of Processing Technology And Storage Quality Of Braised Old Goose

Braised goose is a traditional Chinese cooked meat product.It is made of geese as the main material,with soy sauce,salt,sugar and spices.Because of its bright red color,thin and not firewood,rich and full-bodied flavor,and attractive aroma,it is deeply loved by people.In recent years,with the promotion of the concept of the central kitchen,the traditional cooked meat products have been developed towards industrialization and standardization.In this process,maintaining the unique flavor and original nutrients of cooked meat products has become an important link in the intensification of cooked meat products.This paper determines the processing formula and processing technology of braised goose.discusses the changes of stewing process of braised goose,and the effect of different sterilization methods and reheating methods on the quality of braised goose.The aim is to provide a theoretical basis for the sterilization and storage of braised goose and cooked meat products.The main results are as follows:1.Optimization of the processing formula and processing technology of braised goose.Univariate analysis was used to investigate the effects of soy sauce addition,beer addition,white sugar addition,stir-fry time,stewing power and stewing time on the sensory score of braised goose.The formula and process conditions of braised goose were optimized by fuzzy mathematics combined with response surface.The sensory score was used as the response value combined with the actual operability.The amount of soy sauce added is 9 g.the amount of beer addition is 400 g.and the amount of white sugar addition is 24 g.The optimum process parameters are 6 hours of stir-fry time,500 W of stewing power,and 120 minutes of stewing time(1000 g of raw goose meat.800 g of water added).2.Braised red goose stew quality changes during the process.During the stewing process,the L*value,pH value and TBARS value of braised old goose decreased significantly(P<0.05),a*and b*values increased significantly(P<0.05),adhesiveness,elasticity,hardness,Chewing and cohesiveness decreased significantly with the prolonged cooking time(P<0.05),and the adhesion increased significantly with the prolonged stewing time(P<0.05).The sweet,bitter and umami amino acid content showed a significant increase with the prolongation of the stewing time(P<0.05),and the alanine and glutamic acid content was higher.The flavors detected in the 2 h group were significantly higher than those in the 0.5 h group(P<0.05),mainly in hexanal,octanal,furfural,benzaldehyde,2,3-octanedione,ethanol,phenylethyl alcohol,An increase in the content of 1-octene-3-ol,isoamyl acetate,anethole and 2-pentylfuran.3.The effect of different sterilization methods on the storage quality of braised goose.Electron beam,y-ray.burnt geese after sterilization at 105? and 121? were stored at 4?,-2°C for 75 d and 150 d respectively.During storage at 4?,the a*values of different treatment groups were Hardness and chewiness decreased significantly with the prolongation of storage time(P<0.05),TBARS value,L*and b*values increased significantly with the storage time(P<0.05),and the overall pH value was First rise and then fall.During storage at-20?,the hardness,adhesiveness,elasticity and chewiness of different treatment groups decreased significantly with the prolongation of storage time(P<0.05).L*and b*values increased first,then decreased and then increased.The a*value increased first and then decreased,and the pH value and TBARS value increased significantly with the prolongation of storage time(P<0.05).The samples stored at 4? and-20? were analyzed by electronic nose PCA.The results showed that with the prolonged storage time,the distribution of the samples was further expanded to disorderly disorder,and the volatile flavor changes of the samples were different.The difference in samples stored at 4? is significant.4.The effect of different reheating methods on the quality of braised goose during storage.Compared with the control group,microwave reheating can significantly increase the L*and a*values of braised goose meat(P<0.05),b*value and elasticity are significantly reduced(P<0.05),and hardness and adhesiveness.There was no significant difference between the chewability and the control group(P>0.05).Water evaporation and reheating can significantly reduce the L*value of braised old goose meat(P<0.05),b*value significantly(P<0.05),but no significant change to a*value(P>0.05),hardness,Adhesiveness and chewiness were significantly reduced(P>0.05),and elasticity was significantly increased(P<0.05).The TBARS values in the control samples were the lowest,followed by the water steaming group,and the microwave reheating group samples had the highest TBARS values.Electronic nose analysis showed that the volatile flavor changes under different reheating modes showed that the two types of heating methods,microwave reheating and water reheating,had little difference in the volatile flavor of braised goose.