羊肉的脱膻工艺

De-odoring of Mutton

为了去除羊肉的膻味,采用漂洗法和预煮法对羊肉进行脱膻处理。利用单因素试验探讨了漂洗条件对羊肉脱膻效果的影响。结果表明,羊肉的感官得分与羊肉厚度呈负相关,与漂洗时间、漂洗次数呈正相关;在羊肉厚度为2 cm,肉水比2:1,温度40℃,漂洗时间20 min,经过4次漂洗的条件下,感官得分可以达到35分,此方法可用于羊肉香肠、冷鲜羊肉产品的生产中。在进一步的预煮脱膻中,采用肉水比2:1,预煮时间40 min以上,去除预煮液,感官总分达到65分以上,显著降低了羊肉的膻味,添加香辛料对膻味具有包埋作用,预煮脱膻法可用于羊肉汤等熟食产品的生产中。

Rinsing method and pre-cooking method is used to remove the smell of mutton. By single factor experiment, how the rinsing conditions affected the smell of mutton is investigated. Experimental results show that mutton smell removing rate is negatively correlated to the thickness, and positively related to the rinsing time and times; Lamb thickness of 2 cm, water ratio of 2 ： 1, temperature 40 ℃, bleaching time 20 min, 4 times after rinsing, the sensory score is up to 35 points. This method can be used in the production of lamb sausage and chilled lamb products, the smell of mutton could be removed more with pre-cooked, water ratio of 2 ： 1, pre-cook time of 40 min or more, the water of pre-cooked is removed, the total sensory score could be up to 65 points or more, the smell of mutton is significantly reduced, the smell of mutton could be embedded with spice, pre-cooked method can be used in the production of mutton soup and other cooked food products.