不同工艺对风干羊肉感官品质的影响

采用原料选择、排酸、腌渍、真空干燥技术,探讨了不同工艺对风干羊肉感官品质的影响。试验结果表明,绵羊肉及过肥的山羊肉因脂肪含量高,容易氧化哈喇而不宜制作风干羊肉;对羊肉进行排酸处理并去除羊肉中多余的脂肪,可防止羊肉在长期的风干过程中氧化变味;采用先腌渍原料,后自然风干工艺,腌渍料亚硝酸钠可保证风干羊肉有良好的色泽,食盐的防腐作用、VC的抗氧化作用、白酒的调味去膻味作用,可防止羊肉在风干过程中的腐败变质,保持良好的风味;采用先真空干燥,再自然风干工艺,可缩短风干羊肉加工周期,防止风干初期因羊肉水分含量高,风干温度偏高,引起羊肉腐败变质,真空干燥亦可除去羊肉部分膻味。

Effects of Different Process on Sensory Quality of Air-day raw Mutton

The effects of different process on sensory quality of air-day raw mutton are studied by using the selection of raw material,acid drainage,salted meat and vacuum drying technology.The results show that the meat of sheep and excessive fat goat is oxidized easily on account of the content of high fat.The meat is not oxidized easily during the long-term air-dry process through draining acid and cleaning out the superfluous fat,the meat is marinated in raw material firsrtly,after air-dried may avoid corruption and maintain good flavor in the drying process due to the good air-dry meat color of niriete of curing material,the antiseptic role of salt,the antioxidant role of VC and the wine in the seasoning to the smell for mutton.The meat is dried in vacuum,then air-dried can prevent putrescence which is induced by the high content of water and high air-dry temperature during initial stages on air-dry process,at the same time,the process cycle of meat is shorten.Vacuum drying technology may also eliminate some of the smell of mutton.