Optimization Of Processing Technology For Roast Pigeon And Spiced Oil Pigeon

In order to optimize the processing parameters of roasted suckling pigeons and spiced oil pigeons and apply them well to the production of enterprises,this paper takes Xinjiang's local Tarim pigeon meat as the research object,and conducts single-factor experiments,orthogonal experiments,and response surface optimization experiments.Optimize the marinating process,roasting process,and frying conditions and analyze the relevant quality,and explore the optimal production process of roasted suckling pigeons and spiced oil pigeons,with a view to developing a meaty flavor,soft and hard moderate,tender and juicy,produced Pigeon meat products with high rate,long shelf life and nutritional value.The main research results are as follows:The effects of dry,wet and mixed curing methods on the curing characteristics of pigeon meat were compared and analyzed.The results showed that:under the same salt content,the curing time required by the dry curing method,the mixed curing method and the wet curing method were all increased;the effects of different curing methods on the physical and chemical indexes and microbial indexes of pigeon meat were compared.The volatile basic nitrogen(TVB-N),thiobarbituric acid(TBA),and the pH value of the pigeon meat during wet culture were lower,followed by mixed curing,and the highest dry curing.Different curing methods have different effects on pigeon meat protein.The mixed marinating method has a greater effect on the salt-soluble protein of pigeon meat,followed by dry marinating,and the effect of wet marination on the salt-soluble protein of pigeon meat is the smallest.Generally speaking,the effect of wet curing on pigeon meat protein is minimal.Therefore,it is recommended to use wet curing for roasting young pigeons and spiced oil pigeons.Optimization of pickling and seasoning process.For the pickling seasoning,five-spice powder,salt and cooking wine are selected,which are combined with the pickling time,and three groups of better processes are selected for orthogonal optimization experiments based on a single factor.Comprehensive results show that the marinating conditions of pigeon meat products are:marinating temperature is 10?,marinating time is 6 h;the amount of salt is 5%,the amount of allspice is 4%,the amount of cooking wine is 3%Pigeon meat:water is 1:1.5;the amount of paprika powder is 0.8%,the amount of pepper powder is 1.2%,and the amount of cumin powder is 0.3%.Under these conditions,the sensory score is the highest and meets the public taste.(3)Optimization of the best roasting process for roasted suckling pigeons.The optimal process parameters obtained through response surface test design combined with fuzzy mathematics are that the amount of salt is 4.3%,the baking time is 38.9 min,and the baking temperature is 175.4?.(4)Optimization of the best frying process for spiced oil pigeon.According to the response surface optimization test,the best process parameters are 28.7 s for frying time,153.2? for frying temperature,and 35 min for cooking in oil.Under this condition,the model predicts a yield of 73.9%and a fat content of 4.4%,And the sensory score was 9.4.