Study On Processing Technology And Quality Of Rabbit Meat Sausage Compound Tea Water Extract

With the advancement of the times and the rapid development of the economy,people's demand for diet is not only to pursue their own satiety,but also to pay attention to the value,safety,and compliance with the concept of healthy eating.Meat products have become an important source of people's daily dietary consumption and energy intake.China is the largest country in rabbit meat production.However,the development of rabbit meat industry does not occupy domestic advantages.People are in the development stage.The proportion of rabbit meat processing is low.Therefore,the development of new rabbit meat products is an indispensable direction for the future development of meat products,and has a broad market prospect.Rabbit meat is rich in nutritional value,high edible value,high protein and low fat.In this paper,rabbit meat is used as the main raw material,and three kinds of tea extracts(eucommia ulmoides leaf,golden leaf,and Maoyanberry tea)are added to give rabbit meat sausage unique flavor,and a new rabbit meat product is developed.It aims to provide a certain theoretical basis for the development and application of rabbit meat industry and the development of rabbit meat deep processing products.The first part of the thesis is a five-factor five-level single-factor test to analyze the sensory quality of rabbit meat sausages.The basic formula for screening the best rabbit meat sausages is 8: 2 fat-to-lean ratio,rabbit meat: chicken meat:fat 6: 2: 2,table salt,Spice,and nitrite were added in 2%,0.3%,and 0.008%,respectively.The second part of the thesis is a Box-Behnken response surface design test.Sensory quality analysis is performed on rabbit meat sausages with eucommia ulmoides leaves,golden leaves,and Maoyanberry tea extracts,and eucommia leaves,golden leaves,and Maoyanberry tea are selected The optimum compound additions of the extract were 0.2%,0.2%,and 0.2%,respectively.In the third part of the thesis,the effects of three different drying methods(air drying,hot air drying,and heat pump drying)on volatile matter in rabbit meat sausages were studied,and the changes in quality indexes of rabbit meat sausages were discussed.The results show that the products dried by heat pump are better than air-drying and hot-air drying.In the fourth part of the thesis,the quality characteristics of rabbit meat sausage were analyzed by different antioxidants(combined tea water extract,BHA,sodium erythorbate and control group).The results show that the rabbit tea sausage with compound tea extract has a unique flavor and taste,which is better than BHA,sodium erythorbate and the control group.