发酵羊肉干的研制

Development on mutton jerky of fermentation

利用泡菜腌制液对羊肉进行发酵处理,以达到脱膻及改善品质的目的,测定了发酵过程中羊肉膻味、pH值、嫩度及感官品质的变化,选择了合适的发酵条件。研究了发酵羊肉干产品的加工工艺,利用正交实验,优选了产品的配方。结果表明:发酵能明显的脱除羊肉膻味,同时还能改善羊肉的嫩度和营养价值;合适的发酵条件为温度为30℃,时间14h;优选出的产品主要配料为食盐4.0%,白糖1.5%,复合香料6.0%,酱油3.0%,所制作的羊肉干产品口感好,嫩度佳,无膻味,综合品质良好。

In order to get the purpose of de - odoring and improving quality, the mutton was treated by pickle curing soup fermentation. The gouty flavour, pH, tenderness and sensory qualityof mutton were determined during fermentation process arid the suitable fermentation conditions were gotten. The processing technique of dried mutton was studied, and the optimum batch formula was determined by orthogonal experiment. The result revealed that： fermentation had significantly effect on mutton de- odoring and it also can improve tenderness and nutritive value; The optimum fermentation conditions were 30℃ , 14h; The optimtml batch formula was 4.0% salt, 1.5% white sugar, 6.0% complex flavor and 3.0% sauce. The dried mutton was good taste, tenderness, de- odoring and good comprehensive quality at this condition.