羊肉烘烤新工艺研究  

The New Technique of Toasting Mutton

作　　者：徐文俊[1] 肖龙泉[1] 刘达玉[1] 王卫[1] 龚华斌 

机构地区：[1]成都大学生物产业学院,四川成都610106 [2]四川简阳大哥大牧业有限公司,四川简阳641400

出　　处：《农产品加工（创新版）（中）》2014年第10期37-39,共3页Farm Products Processing

基　　金：国家星火计划(2012GA810001);农业科技成果转化项目(2013GB2F000407);四川省科技示范产业链项目(2013)

摘　　要：先以卤制羊肉为原料,通过对烘干时间、烘干温度与羊肉风味的关系进行研究,结果表明,随着烘干温度升高,干燥速率增加,产品感官风味先增加后逐渐降低;当烘干温度为60℃时,烘制3 h,水分降至30%左右,此时羊肉硬度适宜,色泽和感官风味最佳。再采用正交试验对烤羊肉调味工艺进行研究,结果表明各种调味料对羊肉风味影响程度从大到小分别为辣椒粉、花椒粉、香料粉,其用量分别为1.0%,0.25%,0.4%时,产品风味最好。最后采用单因素试验将经烘制和调味后的羊肉进行微波烤制工艺研究,结果表明在烤制时间为90 s时羊肉的烤制风味及食用性均佳。The bittern mutton is firstly used to investigate the effect of drying time and temperature on mutton flavor. The results indicate that dry rate is raised, product sensory flavor increases early and decreased at later period with dry temperature increasing. The mutton has fit hardness, best color and sensory flavor when mutton is dried for 3 h at 60 ℃. Secondly, an orthogonal experiment is conducted to study the flavoring technique, which indicates that paprika powder, zanthoxylum powder and compound spice powder are the first, second and third sauce of mutton, respectively. The product flavor is best with 1.0% paprika powder, 0.25% zanthoxylum powder and 0.4% compound spice powder. Finally, the study of roasting mutton shows the toasted mutton flavor and edible quality is best when the mutton is toasted with microwave for 90 s after mutton is dried and flavored.

关 键 词：羊肉 干制 烤制 调味 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]