羊肉加工中的连续卤煮工艺研究

Technology of pot-stewing during mutton further processing

以简州大耳羊肉为主要原料,辅以各种香辛料,利用猪骨熬制骨汤来卤煮羊肉,供进一步加工羊肉半干制品。通过单因素实验对羊肉的卤煮工艺进行了研究,确定最佳工艺条件：卤汁中食盐浓度为3.0%,连续卤煮食盐添加量为0.9%,复合香辛料的添加量为2.0%,连续卤煮过程中香辛料的补加量为0.5%时,羊肉的风味达到最佳水平;猪骨添加量为10%,卤制时煮为140 min;当卤汁中食盐浓度为3.0%或连续卤煮食盐添加量为0.9%时,羊肉中的食盐含量为1.8%~1.9%,此时咸度符合人们的感官需求,感官评分为最高。

The frozen mutton on market were used as the main experimental material, and a variety of spice were used as auxiliary material. The spiced mutton were prepared by pot-stewing of mutton in marinade, which was obtained by boil of porcine bone. The processing technology of pot-stewing was studied, and the optimal processing condition was obtained： 3.0% salt concentration of marinade, 0.9% salt content in sequential pot-stewing, 10% addition of porcine bone, 2.0% addition of compound spice, 140 min pot-stewing time. In addition, it was also observed that the concentration of salt in mutton was 1.8%~1.9% when salt concentration of marinade was 3.0%, or when salt content in sequential pot-stewing was 0.9%, at which sensory scores reached the highest.