Research And Development Of Special Camel Meat Sliced Snack Food

Camel meat is a lean meat,rich in protein,and much lower in fat content and cholesterol content than other meats.It has very high nutritional value and is in line with the current pursuit of a healthy diet.It can be used by people of all ages.Provide enough nutrition,but also take into account the deliciousness.This topic uses camel meat as raw materials,by adding red dates and Alxa characteristic Cynomorium,develop a camel meat snack food with unique taste and rich nutrition,and determine the production process of special camel meat slices through single factor experiment and orthogonal experiment,Further analyze the product's sensory indicators(appearance,smell,tissue state,taste),physical and chemical indicators(moisture,protein,fat,ash)and microbiological indicators,and finally conduct a shelf life test to determine the best shelf life and best eating time of the product.The main findings are as follows:(1)Through the results of single factor experiment and orthogonal experiment of camel meat cooking and sensory evaluation analysis,it is determined that the optimal process of camel meat cooking process is: the center temperature of the cooked meat is 95?,and the cooking time is 3 hours.,The amount of salt added is 2%,the camel meat cooked under this condition has a tender taste,suitable taste,obvious meat fiber,and easy to tear.(2)Through the results of single factor experiment and orthogonal test of special camel meat slices and sensory evaluation analysis,it is determined that the optimal production process of special camel slices is: the ratio of meat jujube is 1:2,and the total amount of edible glue is 0.6%(The ratio of carrageenan to xanthan gum is 2:1),the oven temperature is 90?,the baking time is 3 hours,and the consumption of Cynomorium is7% of the total consumption of jujube.The special camel made under these conditions The meat slices have a smooth surface and a suitable taste,with camel flavor,red date flavor and characteristic Cynomorium flavor.(3)After adding 0.065% D-sodium erythorbate,store the product at room temperature(24°C)after opening or sealing the product,and detect the changes in the total number of colonies and taste under different storage times.The test results of open lid storage showed that the total number of colonies was much lower than the national standard after 90 days,but the taste and taste gradually decreased after 9 days,and the best eating period was short,so it is not recommended to open the lid for storage;the sealed storage test results showed that the total number of colonies was 90 Tianshi is far below the national standard.After 90 days,the taste of the product will decrease.After referring to similar products,it is determined that the best eating time is within 90 days and the shelf life is 3 months.