蒙古族传统食品——烤羊腿风味改善的研究

Study on the Method of Improving Flavor of Roast Leg of Sheep

烤羊腿风味改善的研究结果表明:在原料羊腿肉中添加β-环状糊精0.5%、生姜0.5%、孜然0.5%、葱1.0%、陈皮0.4%,去膻效果最佳;其它调味料的最佳配比为:食盐1.5%,味精1.0%,花椒0.5%,胡椒和肉蔻均为1.0%。

The results of studying on improving flavour of roast leg of sheep show that 0.5% β-CD, 0.5% ginger, 0.5% cumium, 1.0% scanlion and 0.4% dried tangerine peel were the optimum formulation of de-odofing materials. The optimum amount of other condiments is 1.5% salt, 1.0% monosodium glutamate（MSG）, 0.5% Chinese peper, 1.0% peper and nutmeg.