原料肉加工工艺对羊肉饺馅品质的影响

Effect of raw meat processing technology on the quality of dumpling stuffing with mutton

以羊肉为主要原料,白菜、大葱、鲜姜、鸡蛋为辅料,通过测定解冻损失、蒸煮损失、电子鼻,并结合感官评定,研究肉品馅料中工艺对馅料品质的影响。结果表明:当腌制时间为30min时,擂溃时间为30s时,反复冻融2次,冷冻时间15d时,饺馅滋味最佳。当腌制时间30min、擂溃时间60s、反复冻融1次时,饺馅综合感官滋味最佳。

Mutton was taken as the main raw material,and cabbage,welsh onions,fresh ginger and eggs were used as auxiliary materials.The thawing loss,cooking loss,and electronic nose were measured,and sensory evaluation was combined,and the effect of the technology in the meat stuffing on the quality of the stuffing was studied.The results showed that when the curing time was 30 min,and the blending time was 30 s,and the freezing and thawing was repeated twice,and the freezing time was 15 d,and the taste of dumpling stuffing was best.When the curing time was 30 min,and the blending time was 60 s,and the freezing and thawing was repeated once,and the taste of dumpling stuffing was best.