摘要
羊扣是一道用羊肉制成的菜肴,由于其味道鲜美、气味芬香而深受人们的喜爱。羊扣加工所需的时间较长,适合加工成预制菜肴制品,以缩短消费者后续的烹煮时间。以黑山羊的腹肋肉为主要原料,通过单因素试验和正交试验研究煮制时间、油炸时间、预蒸时间等因素对羊扣品质的影响。最后以感官评价结果作为目标值,得出羊扣加工的最佳工艺。结果表明,当煮制时间为80min、油炸时间为2min、预蒸时间为30min时,生产出来的羊扣色泽金黄,气味芬香,肉质酥软,润滑适口,味道鲜美,其品质最佳。
Sheep buckle was a dish made of mutton.Because of its delicious taste,and fragrance smell,it was favored by people.It took a long time to process sheep buckle,and it was suitable for processing into prefabricated dishes to shorten the subsequent cooking time of consumers.The rib meat of black goat was taken as the mainmaterial,and the effects of cooking time,frying time and pre-steaming time on the quality of sheep buckle were studied by single factor and orthogonal experiment.Finally,the sensory evaluation results were used as the target value,and the best processing technology of sheep buckle was obtained.The results showed that when the cooking time was 80min,the frying time was 2min,and the pre-cooking time was 30min,the produced sheep buckle had golden color,fragrant smell,soft meat quality,delicious taste,and the quality was the best.
作者
莫炎敏
周伟政
王勤志
MO Yanmin;ZHOU Weizheng;WANG Qinzhi
出处
《肉类工业》
2022年第11期15-18,共4页
Meat Industry
基金
2012~2025年国家现代农业产业技术体系广西牛羊产业创新团队专项(编号nycytxgxcxtd-21-09-06)。
关键词
预制菜
酱卤肉制品
羊扣
工艺
prefabricated food
sauced stewed meat products
sheep buckle
technology
