Study On The Processing Technology And Shelf Life Of Camel Meat Canned

The Inner Mongolia Autonomous Region special project.Camel meat as a low fat,low cholesterol,high protein meat,not only delious taste,and even has a certain medicinal value.In this study,the processing technology,ingredients and shelf life of the camel meat canned from Alxa Bactrian camel were studied.The experimental method is mainly for the preliminary determination of the single factor experiment of the papain,the amount of salt added,the cooking process and the selected condiments in the process of the canned camel meat production,and then the orthogoal experiment to determine the best combination the results are as follows:(1)The water holding capacity,cooking loss,shearing force,teture properties,color and sensory evaluation of camel meat with different papain were analyzed.The best addition level was 40 U/g of camel meat with different papain.The optimum tenderizing temperature was 25? and the tenderizing time was 60 min;(2)The sensory evaluation of camel meat with different amount of salt was carried out.The optimum conditions were as follows: salt concentration was 1.5%,cooking temperature was 90?,cooking time was 150 min;(3)Through orthogonal experiment,the best combination of the selected condiments was selected as: 9g / kg of cooking wine,8g / kg of star anise,10 g / kg of soy sauce;(4)The result showed that the shelf life of canned camel meat was 360 days after 90 days of physical and chemical indexes,microbial indexes and sensory evaluation.According to the results of the experiment,the conclusions are as follows:(1)Use papain to adjust the tenderness of meat,the papain addition was 0.04%(40U/g)of weight of the camel meat,tender treatment temperature was 25?,and when the tender time was 60 min,the tender effect was the best;(2)Adding salt to the cooking process improves the texture of the camel meat.The optimum conditions of adding salt were as follows: the salt concentration was 1.5%,cooking temperature was 90?,cooking time was 150 min.(3)The sensory evaluation of the product was the best when the cooking temperature was 90?,the cooking time was 150 min and the ratio of meat to water was 1:3;(4)The best condiments for canmel meat canned were as follows: 9g / kg of cooking wine,8g / kg of star anise,10 g / kg of soy sauce;(5)The canned camel meat was stored at 4? and its shelf life was 360 days.