CN109393350A - A kind of improving eyesight sheep liver is dry and preparation method thereof - Google Patents
A kind of improving eyesight sheep liver is dry and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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Abstract
本发明涉及一种明目羊肝干及其制备方法，属于食品加工技术领域，原料羊肝的预处理后预煮、脱膻、腌制、烘烤后包装；本发明提供的明目羊肝干有补肝明目的作用，可治疗夜盲症。除掉膻味的同时，还补充了维生素A等营养物质。使产品更易被广大消费者接受，并且添加多种药食同源的佐料，调香提味的同时，更能提供多种有益于明目的功效。此外，还使得羊肝中含有丰富的抗氧化组分，对保持和提高羊肝干品质有重要作用。同时，本发明采用抽真空的方式进行对羊肝腌制，通过真空腌制使得羊肝更能吸收脱膻营养液中的营养成分以及使风味调味料更加入味，还能使羊肝的肉质达到一定程度的嫩化，并且还缩短腌制时间，提高效率。
The invention relates to a dried mutton liver of Mingmu and a preparation method thereof, belonging to the technical field of food processing. Dry has the effect of nourishing the liver and improving eyesight, and can treat night blindness. In addition to removing the odor, it is also supplemented with nutrients such as vitamin A. The product is more easily accepted by consumers, and a variety of condiments with the same origin of medicine and food are added, which can provide a variety of effects beneficial to eyesight while adjusting the fragrance and taste. In addition, it also makes sheep liver rich in antioxidant components, which plays an important role in maintaining and improving the dry quality of sheep liver. At the same time, in the present invention, the sheep liver is marinated by vacuuming, so that the lamb liver can better absorb the nutrients in the mutated nutrient solution and the flavor seasoning is more flavorful, and the meat quality of the sheep liver can be improved. A certain degree of tenderization is achieved, and the marinating time is also shortened and the efficiency is improved.
Description
Technical field
It is dry and preparation method thereof the present invention relates to a kind of improving eyesight sheep liver, belong to food processing technology field.
Background technique
Mongolian sheep (Mongolian sheep) belongs to Bovidae, Artiodactyla, Mammalia animal.The basic characteristics of Mongolian sheep are
Constitution is solid, and bone is healthy and strong, and capitiform shows slightly long and narrow, and nose swells deeply, and back waist is straight.It has viability, adaptive faculty strong, is suitable for
The features such as nomadic, cold-resistant, drought-enduring, and have preferable production meat, produce lipid energy.Mongolian sheep is precious from head to foot, is the life and life of the mankind
Production provides a large amount of and good Animal Husbandry Resources and product, such as meat, cream, fur.Since mutton protein content is higher than
Pork, fat content is low, and the minerals such as calcium, phosphorus, iron are apparently higher than pork, chicken, and especially Mongolian sheep is to eat grass
Main, supplemented by other natural plants, thus mutton is contaminated few, is ideal adequate proteins, green animal albumen source, more next
More liked by the majority of consumers；
China reaches millions of tons to the demand of mutton every year, with the increasing to mutton demand and Slanghter processing of lamb enterprise
More, Slanghter processing of lamb process unavoidably generates a large amount of by-product, such as liver, the heart, lung account for the one very big of entire sheep body
Point, it studies sheep byproduct rich in many nutriments, more and more scholars.Therefore, most of sheep livers in addition to
It is sold to enterprise and is processed into feed, cold fresh equal Elementary foods is also used as to be sold to food and beverage enterprise, not only added value of product is low, and
And utilization rate is low, resource is underutilized；
Animal's liver is a kind of very nutritious food, is rich in proteins,vitamins,minerals, fat in liver
With carbohydrate etc..It is reported that vitamin A content can reach 20972 μ gRE in sheep liver, vitamin A is also known as " anti-eye disease dimension life
Element one, can cure eye disease and yctalopia.The content of iron is also very more in sheep liver, is easy to be absorbed, and irony is to generate red blood
Element necessary to ball, once lacking will feel tired, complexion is bluish white, so feed sheep liver can make skin ruddy in right amount, it is machine
Body provides enough hematopoiesis raw materials；
Universal with electronic computer and household electrical appliance, electromagnetic radiation has caused to pay close attention to.Long-time operation electronics calculates
Machine sees TV, also there is stronger stimulation to eyes, causes visual fatigue, and eyes are dry and astringent, have burning heat sensation or foreign body sensation, depending on object
It is fuzzy, headache etc..The improving eyesight sheep liver of the invention is dry be it is a kind of it is safe and non-toxic, width can be prevented penetrate health food with vision harm；
Traditional jerky mainly using beef as raw material, the dried beef being fabricated to be the one kind in the pastoral areas such as northwest have it is national and
The meat product of region feature.Dried beef Major Nutrient value is to provide protein, while also providing fat and some minerals
And vitamin.And the improving eyesight sheep liver made using sheep liver as raw material is dry, is the food of a kind of high protein, low fat, high-energy,
Mouthfeel and unique flavor meet present crowd to taste diversification, and the requirement of full of nutritionization is a kind of flavor type, nutrition
The processed meat food stuff of the joint developments such as type, health, caters to the market demand.
Summary of the invention
The purpose of the present invention is to provide a kind of improving eyesight sheep liver is dry and its processing method.
The technical solution adopted by the invention is as follows:
The dry preparation method of improving eyesight sheep liver, comprising the following steps:
(1) pretreatment of raw material sheep liver: the new fresh sheep liver removal surface of Islamic mark and the blood muscle of inside strip outermost
Film and cut into large slices, cleaned repeatedly with clear water more than five times, remove watery blood after and cut into large slices；
(2) precook: 3-5 times of adding raw materials of water, the system of simmering in water after boiling 5 minutes remove offscum, and continuous with needle
Carry out bundle hole so that internal watery blood dissolves out as early as possible.
(3) it takes off processing of having a strong smell: the carrot after cleaning and garlic is sliced, the same water for being added 3-5 times of raw material constitutes de- have a strong smell
Liquid, de- liquid of having a strong smell are cooked jointly with sheep liver, during which equally prick hole with needle in boiling process, and sheep liver is made more preferably to absorb de- have a strong smell
Object achievees the effect that preferably to remove smell of mutton.It is cooked by slow fire after boiling 10-15 minutes and pulls sheep liver out, cut into 1 × 1 × 3cm
Strip after be put into de- liquid of having a strong smell after cooling, and impregnate 30min in 80-85kpa vacuum；
(4) it pickles: the sheep liver in step (3) being dripped into moisture to the greatest extent, auxiliary material is mixed with sheep liver, tumbling is put after 15-20 minutes
Enter in the environment that vacuum degree is 80-85kpa, after pickling 6-8 hours, taking-up continues vacuum after carrying out again tumbling 15-20 minutes and salts down
It is 2-4 hours processed；
(5) it toasts: the sheep liver item that step (4) obtains is put into air dry oven, setting temperature is 55 DEG C -60 DEG C, is dried
It carries out within roasting 3-4 hours；
(6) it packs: the sheep liver in step (5) being done and is vacuum-packed immediately in an aseptic environment；
(7) it sterilizes: 121 DEG C of processing 15min in high-pressure sterilizing pot；
(8) water is examined: this step is that whether gas leakage can generate the quality of product important inspection product packaging if gas leakage
It influences.Random 4 samples carry out water inspection from every batch of product, if there is gas leakage is packed, this batch of product be it is unqualified, wrap again
Dress.
Wherein auxiliary material is to be calculated as the white granulated sugar of 1-2%, the spice of 3-4%, the salt of 2-3%, material according to sheep liver weight
Wine 7-8%；Wherein the spice is made of the raw material of following parts by weight: sesame, cortex cinnamomi, fennel, cloves, illiciumverum, orange peel,
Rhizoma zingiberis, pepper are mixed by equal proportion grinds, are added in oil cauldron, mild fire stir-frying to dry perfume (or spice) obtains.
The de- liquid of having a strong smell is formed according to the percentage of sheep liver weight: sheep is added in the carrot of 16-20%, the garlic of 6-10%
The boiling of 3-5 times of liver weight is made.
Beneficial effects of the present invention:
For the smell of mutton of sheep liver, the present invention have a strong smell using carrot, garlic.Carrot is the crisp delicious, battalion of a germplasm
Homely vegetables abundant are supported, the title of " glabrousleaf asiabell root " is known as.Carrot contains a large amount of carrotene, the molecule of this carrotene
Structure is equivalent to the vitamin A of 2 molecules, and into after body, the effect of enzyme is passed through in liver and mucous membrane of small intestine, wherein
50% becomes vitamin A, there is nourishing liver and improving eyesight, can treat yctalopia.While removing smell of mutton, vitamin A is also supplemented
Equal nutriments.Make product be easier to be received by the majority of consumers, and adds the condiment of a variety of integration of drinking and medicinal herbs, what blending was rendered palatable
Meanwhile multiple beneficial can be more provided in the improving eyesight the effect of.It it also allows antioxidant composition rich in sheep liver, to guarantor
Sheep liver dry product matter is held and improves to play an important role.Meanwhile the present invention carries out pickling sheep liver by the way of vacuumizing, and passes through
Vacuum curing, which makes sheep liver more, can absorb the nutritional ingredient taken off in nutrient solution of having a strong smell and keep flavoring more tasty, moreover it is possible to
The tenderization for reaching a certain level the meat of sheep liver, and also shorten salting period, it improves efficiency.
The development of country's Inner Mongolia animal husbandry at present gives great attention, especially headed by Xilinguole League area
Mutton Sheep Industry, the development that mutton industry is advanced by leaps and bounds, so that sheep by-product also further gets a promotion.The hair of sheep by-product
Exhibition and the development and utilization of product will promote the growth of ethnic mimority area industry and skill upgrading.Sheep liver is done as Inner Mongol regional characteristic poultry
Product, the diversity of product develop the development to further promoting and improving animal husbandry industrial chain, and it is additional to improve product
Value drives Inner Mongolia economic development significant.
Detailed description of the invention
Fig. 1 is the influence of the different organoleptic qualities for going the method for having a strong smell to do sheep liver；
Fig. 2 is the influence of the different material amounts that go the to have a strong smell organoleptic quality dry to sheep liver；
Fig. 3 is the influence for the organoleptic quality that different brew times does sheep liver；
Fig. 4 is the influence for the organoleptic quality that the additive amount of different white granulated sugars does sheep liver；
Fig. 5 is the influence for the organoleptic quality that the additive amount of different salt does sheep liver；
The influence for the organoleptic quality that the additive amount of Fig. 6 difference spice does sheep liver；
The influence for the organoleptic quality that the additive amount of Fig. 7 difference cooking wine does sheep liver；
The influence for the organoleptic quality that Fig. 8 difference salting period does sheep liver；
The influence for the organoleptic quality that Fig. 9 difference baking temperature does sheep liver；
The influence for the organoleptic quality that Figure 10 difference baking time does sheep liver；
The influence of vitamin A content during the sheep liver of Figure 11 difference baking time is dry.
Specific embodiment
Illustrate the specific technical solution of the present invention in conjunction with specific embodiment.
1, material and reagent
Sheep liver is provided by In Xilingol League In Inner Mongolia area；Carrot, garlic, white granulated sugar, spice, salt, cooking wine etc.
It is city's pin.
2, preparation method
Sheep liver does process flow:
Pretreatment of raw material → precooking → takes off → baking → vacuum packaging → sterilizing → water inspection → finished product of having a strong smell → pickle
(1) pretreatment of raw material sheep liver: the new fresh sheep liver removal surface of Islamic mark and the blood muscle of inside strip outermost
Film and cut into large slices, cleaned repeatedly with clear water more than five times, remove watery blood after and cut into large slices；
(2) precook: 3-5 times of adding raw materials of water, the system of simmering in water after boiling 5 minutes remove offscum, and continuous with needle
Carry out bundle hole so that internal watery blood dissolves out as early as possible.
(3) it takes off processing of having a strong smell: the carrot after cleaning and garlic is sliced, the same water for being added 3-5 times of raw material is total with sheep liver
With being cooked, hole equally during which is pricked with needle in boiling process, so that sheep liver is more preferably absorbed de- object of having a strong smell, reaches better removal
The effect of smell of mutton.Be cooked by slow fire after boiling 10-15 minutes and pull sheep liver out, cut into after the strip of 1 × 1 × 3cm be put into it is cooling after
De- liquid of having a strong smell in, and in a vacuum (80-85kpa) impregnate 30min；
(4) it pickles: the sheep liver in step (3) being dripped into moisture to the greatest extent, by the white granulated sugar of 1-2%, the spice of 3-4%, 2-3%
Salt, cooking wine 7-8% mixed with sheep liver, tumbling be put into after 15-20 minutes vacuum degree be 80-85kpa environment in, pickle
After 6-8 hours, taking-up continues vacuum curing 2-4 hours after carrying out again tumbling 15-20 minutes；
(5) it toasts: the sheep liver item that step (4) obtains is put into air dry oven, setting temperature is 55 DEG C -60 DEG C, is dried
It carries out within roasting 3-4 hours；
(6) it packs: the sheep liver in step (5) being done and is vacuum-packed immediately in an aseptic environment；
(7) it sterilizes: 121 DEG C of processing 15min in high-pressure sterilizing pot
(8) water is examined: this step is that whether gas leakage can generate the quality of product important inspection product packaging if gas leakage
It influences.Random 4 samples carry out water inspection from every batch of product, if there is gas leakage is packed, this batch of product be it is unqualified, wrap again
Dress；
(9) improving eyesight sheep liver does the detection of nutritional quality characteristic
Improving eyesight sheep liver does the detection of nutritional quality characteristic: moisture, ash content, protein, fat, ash content, carbohydrate, energy
Amount, pH value, texture, minerals, fatty acid, amino acid, total plate count, coliform, salmonella, staphylococcus aureus,
Shigella.
(10) detection of the dry healthcare function characteristic of improving eyesight sheep liver
Detect the content and antioxidant activity of the dry middle vitamin A of improving eyesight sheep liver.
3. sheep liver dry optimum formula and process optimization
The determination of 3.1 optimum formulas
(1) screening of smell of mutton minimizing technology
Under the same test conditions, 5 parts of sheep livers are weighed, every part of 100g is respectively plus people carrot, Jasmine, tealeaves, big
Each 5g of the materials such as garlic, hawthorn, cooking wine, mung bean, pepper is put into 100ml water after cooking 15min by the same of 10 Majors of Food
It learns and carries out sensory evaluation.As shown in table 1, the method for optimal removal sheep liver smell of mutton is filtered out.
Table 1 goes to have a strong smell the sensory evaluation criteria of object
By testing above, determines and most preferably remove object of having a strong smell.Then 3 parts of sheep livers are equally weighed again, and every part of 100g is separately added into not
Same amount (5g, 8g, 10g) most preferably removes object of having a strong smell, by different brew time (10min, 15min, 20min, 25min,
30min) Lai Jinhang sensory evaluation determines the optimum condition for removing smell of mutton.
(2) allotment of flavor
Choosing white granulated sugar, spice, salt and cooking wine is experimental factor, is determined through preliminary experiment, and each factor is fixed horizontal
Respectively 1%, 3%, 2%, 6%.The trial stretch of each factor is determined according to traditional basic recipe, successively determine variable with not
Variable.
The allotment for carrying out flavor dry to sheep liver under the same conditions, be respectively adopted white granulated sugar (1%, 2%, 3%, 4%,
5%), salt (1%, 2%, 3%, 4%, 5%), spice (1%, 2%, 3%, 4%, 5%), cooking wine (4%, 5%, 6%,
7%, 8%) four kind flavor mixing agent carries out single factor experiment by different additive amounts, carries out sense organ by 10 classmates and comments
Valence makes a record.
On the basis of single factor experiment, the horizontal L9 (3 of 4 factor 3 is designed4) orthogonal test, factor level is as shown in table 2.
2 orthogonal test factor level table of table
The dry process optimization of 3.2 sheep livers
(1) the dry salting period of sheep liver: vacuum curing technology is used, is respectively 4h, 6h, 8h, 10h, 12h with salting period
It is compared, most suitable salting period is selected by subjective appreciation.
(2) the dry baking temperature of sheep liver and time: being respectively 45 DEG C with baking temperature, 50 DEG C, 55 DEG C, 60 DEG C, 65 DEG C of bakings
Roasting time 3h, 4h, 5h, 6h, 7h are compared, and select most suitable baking temperature by the detection of subjective appreciation and moisture content
Degree and baking time.
4, the dry subjective appreciation standard of improving eyesight sheep liver
Test result forms evaluation group by the student of 10 Majors of Food and evaluates, and integrated sensory evaluates full marks and is
100 points, the average mark that effective result is graded by the student of 10 Majors of Food, as shown in table 3.
3 subjective appreciation standard of table
5, the measuring method of the dry indices of improving eyesight sheep liver
(1) moisture: the first method is directly dry in GB5009.3-2016 " measurement of moisture in national food safety standard food "
Dry method.
(2) ash content: total ash in the first method in GB5009.4-2016 " measurement of ash content in national food safety standard food "
The measurement divided.
(3) protein: the first method is triumphant in GB5009.5-2016 " measurement of national food safety standard Protein in Food "
Family name's nitriding, uses full-automatic Kjeldahl determination device.
(4) fatty: the first method Soxhlet is taken out in GB5009.6-2016 " fatty measurement in national food safety standard food "
Formulation.
(5) carbohydrate: referring to carbohydrate in GB/Z21922-2008 " food nutrient composition basic terms "
Subtraction.Regard the gross mass of sample as 100, successively subtracts the quality of moisture, protein, fat and ash content, as carbon water
The quality of compound.
(6) energy :+37 fat *+17* carbohydrate of energy KJ/100g=17* protein.
(7) pH value: pH-STAR type pH value trunk direct tester is used, is directly protruded into probe in sheep liver, to stable reading
After record and read three times.
(8) vitamin A: GB5009.82-2016 " measurement of national food safety standard food vitamins A, D, E " is adopted
With reversed-phased high performace liquid chromatographic.
6, data processing
Data statistics is carried out using excel software；Picture drafting is carried out using Origin75.
7, result and analysis
(1) single factor experiment of the dry removal smell of mutton of improving eyesight sheep liver
(a) sensory evaluation of smell of mutton sheep liver is gone through distinct methods
The dry progress sensory evaluation of sheep liver that method cooks of having a strong smell is gone to through various by 10 classmates, takes its average mark.As a result see
Shown in table 4 and Fig. 1.
The sensory evaluation that table 4 goes smell of mutton sheep liver dry through distinct methods
By table 4 and Fig. 1 it is found that radish method and garlic method go smell of mutton effect better than other, radish has the title of " Talinum crassifolium ", greatly
Garlic has the peculiar fragrance of garlic, has food therapy value, does not find the record of radish Yu garlic restriction or checking relation in five elements through inspection information.Garlic and trailing plants
Foretell the effect of will not cutting down each other mutually with food.Therefore, according to screening test as a result, considering composite factor simultaneously, determination is selected
The smell of mutton of sheep liver is removed with the method that garlic is superimposed with radish.
(b) determination of smell of mutton optimum condition is gone
Sensory evaluations are carried out with 10 classmates, difference is gone to have a strong smell the sense to sheep liver smell of mutton of dosage and brew time of material
Official's evaluation, the results are shown in Table shown in 5, table 6 and Fig. 2, Fig. 3.
Table 5 goes have a strong smell material amounts and sensory evaluation
By table 6 and Fig. 2 it is found that subjective appreciation point highest 9.6 is divided, and is reached when the additive amount of radish and garlic is 10g and 5g
To effect of having a strong smell is gone well, facilitate the flavour of product.And when radish and garlic additive amount excessively then will affect the wind of product
Taste keeps its flavour poor, sensory evaluation scores decline.Radish, garlic additive amount are relatively then not achieved less goes effect of having a strong smell well.
The brew time of 6 sheep liver of table and sensory evaluation
By table 7 and Fig. 3 it is found that subjective appreciation point highest 9.4 is divided when brew time is 20min, good in taste, tissue
State is also moderate, facilitates the molding of product.And work as brew time and be greater than the mouthfeel that 20min then will affect product, make its chewing
Degree is partially hard, and sensory evaluation scores decline, brew time is short, and internal watery blood does not remove well, so that mouthfeel, structural state,
Color is not fine.The length of brew time can also have a certain impact to some physicochemical properties in product later period.
(2) single factor experiment of the dry flavor mixing of improving eyesight sheep liver
(a) influence of the additive amount of white granulated sugar to organoleptic quality
The influence result for the sensory evaluation scores that the white granulated sugar of Different adding amount does improving eyesight sheep liver is as shown in table 7 and Fig. 4.
The influence for the organoleptic quality that the additive amount of 7 white granulated sugar of table does improving eyesight sheep liver
By table 7 and 4 it is found that being incremented by with white granulated sugar additive amount, the sensory evaluation scores of product are in first to rise becoming of declining afterwards
Gesture, when the additive amount of white granulated sugar is 2%, sensory evaluation scores are up to 89.6 points, and additive amount flavor at this time is suitable for.Additive amount
It is excessive then product can be made more sweet, influence the flavor of product entirety.It is relatively few that expected flavor, product entirety wind is then not achieved
Taste can be dull.There is white granulated sugar bonding, anti-corrosion and enhanced shine, the addition of white granulated sugar can both increase the flavor of product, and might be used also
To improve the color of product, so that mouthfeel and flavor are more abundant.Therefore, improving eyesight sheep liver is dry most in this single factor experiment
Broiler diets are 2%.In view of actual conditions, subsequent experimental studies the range for choosing 2-3%.
(b) influence of the additive amount of salt to organoleptic quality
The influence result for the sensory evaluation scores that the salt of Different adding amount does improving eyesight sheep liver is as shown in table 8 and Fig. 5.
The additive amount of 8 salt of table does the influence of organoleptic quality to improving eyesight sheep liver
By table 8 and Fig. 5 it is found that being incremented by with salt additive amount, the sensory evaluation scores of product are in first to rise becoming of declining afterwards
Gesture, when the additive amount of salt is 3%, sensory evaluation scores are up to 92.5 points, and additive amount flavor at this time is suitable for.Additive amount mistake
It is more, product can be made more salty, influence the flavor of product entirety.Relatively few that expected flavor is then not achieved, product entirety flavor can be single
It adjusts.The main component of salt is sodium chloride, and the sodium chloride content of national regulation well salt and rock salt must not be lower than 95%.In salt
Contain the impurity such as barium salt, chloride, magnesium, lead, arsenic, zinc, sulfate.Make with sterilizing, the extracellular osmotic pressure of maintenance etc.
With the addition of salt can both increase the flavor of product, can also inhibit some harmful bacterias of product, so that mouthfeel, flavor are more
Add storage period that is abundant, and extending product.Therefore, the dry optimum additive amount of improving eyesight sheep liver is in this single factor experiment
3%.In view of actual conditions, subsequent experimental studies the range for choosing 3-4%.
(c) additive amount of spice does the influence of organoleptic quality to sheep liver
The influence result for the sensory evaluation scores that the spice of Different adding amount does improving eyesight sheep liver is as shown in table 9 and Fig. 6.
The additive amount of 9 spice of table does the influence of organoleptic quality to improving eyesight sheep liver
By table 9 and Fig. 6 it is found that being incremented by with spice additive amount, the sensory evaluation scores of product are in first to rise to decline afterwards
Trend, when the additive amount of spice is 4%, sensory evaluation scores are up to 93.3 points, and additive amount flavor at this time is suitable for.Addition
Amount excessively then can make the flavor of product heavier, cover the original taste of sheep liver, influence the flavor of product entirety.It is relatively few then up to not
To expected flavor, so that sheep liver is heavier, it is difficult to reach public taste.A variety of spices have Antimicrobial preservative effect, simultaneously
There are also special physiological pharmacological actions.There are also a considerable amount of substances for preventing oxidation for some spices.The addition of spice both may be used
To increase the flavor of product, the color and acceptance level of product are improved.Therefore, improving eyesight sheep liver is dry in this single factor experiment
Optimum additive amount is 4%.In view of actual conditions, subsequent experimental studies the range for choosing 3-4%.
(d) additive amount of cooking wine does the influence of organoleptic quality to sheep liver
The influence result for the sensory evaluation scores that the cooking wine of Different adding amount does improving eyesight sheep liver is as shown in table 10 and Fig. 7.
The additive amount of 10 cooking wine of table does the influence of organoleptic quality to improving eyesight sheep liver
By table 10 and Fig. 7 it is found that being incremented by with cooking wine additive amount, the sensory evaluation scores of product are in first to rise becoming of declining afterwards
Gesture, when the additive amount of cooking wine is 7%, sensory evaluation scores are up to 96.3 points, and additive amount flavor at this time is suitable for.Additive amount mistake
It is more, product wine flavour can be made to lay particular stress on, influence the flavor of product entirety.It is relatively few that expected flavor is then not achieved, in cooking dishes
Middle using extensively, the seasoning effect of cooking wine is mainly deodorization, flavouring, so that sheep liver is dry to remove smell of mutton again.Its alcohol of cooking wine is dense
Spend it is low, content 15% hereinafter, and esters contents is high, be rich in amino acid.The appropriate addition of cooking wine to the physicochemical property of product with
And flavor all has a certain impact.Therefore, the dry optimum additive amount of improving eyesight sheep liver is 3% in this single factor experiment.Consider
To actual conditions, subsequent experimental studies the range for choosing 6-7%.
(3) single factor experiment of the dry processing technology of improving eyesight sheep liver
(a) different salting periods do the influence of organoleptic quality to sheep liver
The influence result for the sensory evaluation scores that different salting periods do improving eyesight sheep liver is as shown in table 11 and Fig. 8.
The different salting periods of table 11 do the influence of organoleptic quality to improving eyesight sheep liver
By table 11 and Fig. 8 it is found that the quality that the salting period of sheep liver item does improving eyesight sheep liver has a certain impact.Test table
It is bright, when salting period is 10 hours, sensory evaluation scores 92.5.All ingredients are preferably absorbed by sheep liver, it is tasty
Effect is preferable, and the dry flavor of improving eyesight sheep liver is more preferable.When salting period is longer, the original taste of sheep liver can be equally covered, is pickled
Time is shorter, so that flavor is not easy to be accepted by the public.It is marinated due to what is carried out in the environment vacuumized, so contracting significantly
It the short marinated time, improves efficiency.It can inhibit by environmental pollution simultaneously.Therefore, the improving eyesight sheep liver in this single factor experiment
Dry salting period is 10h.In view of actual conditions, subsequent experimental studies the range for choosing 10-12h.
(b) different baking temperatures do the influence of organoleptic quality to sheep liver
The influence result for the sensory evaluation scores that different baking temperatures do improving eyesight sheep liver is as shown in table 12 and Fig. 9.
The different baking temperatures of table 12 do the influence of organoleptic quality to improving eyesight sheep liver
By table 12 and Fig. 9 it is found that the quality that the baking temperature of sheep liver does improving eyesight sheep liver has a certain impact.Test table
It is bright, when baking temperature be 55 DEG C, sensory evaluation scores 95.5.So that the mouthfeel and structural state that sheep liver is done are moderate, improving eyesight sheep liver is dry
Flavor it is more preferable.When baking temperature is higher, so that sheep liver is dry outer dry interior wet, interior free surface moisture is inconsistent, influences mouthfeel and tissue
State.The lower then baking time of baking temperature extends, and efficiency reduces.The physicochemical property that the length of baking time does sheep liver has
Direct to influence, baking temperature is excessively high to destroy the dry some nutritional ingredients of sheep liver.Therefore, the improving eyesight in this single factor experiment
The dry marinated temperature of sheep liver is 55 DEG C.In view of actual conditions, the range that subsequent experimental will choose 50-55 DEG C is studied.
(c) different baking times do the influence of organoleptic quality to sheep liver
The influence result for the sensory evaluation scores that different baking times do improving eyesight sheep liver is as shown in table 13 and Figure 10, Figure 11.
The improving eyesight sheep liver of the different baking times of table 13 dry sensory evaluation scores and vitamin content
By table 13 and Figure 11 it is found that the quality that the baking time of sheep liver does improving eyesight sheep liver also has a certain impact.With
The extension of baking time, sensory evaluation scores are in the trend risen after falling before, and the content of vitamin A then continues to decline.Test table
It is bright, when baked between be 3h when, sensory evaluation scores 95.5.Then when baked between be 2h when, the content of vitamin is highest.
To make mouthfeel and nutriment be attained by good degree, so baking time is advisable for 3h.So that improving eyesight sheep liver is dry
Good effect can be reached on mouthfeel, structural state and nutriment.When longer between when baked, so that sheep liver
Dry nutritional ingredient stream has an effect on the whole sense organ that sheep liver does mouthfeel.Baking time is shorter, and moisture content is larger, so that product
Storage period shortens.The physicochemical property that the length of baking time does sheep liver has direct influence, and baking temperature is excessively high to destroy sheep
The dry some nutritional ingredients of liver.Therefore, the dry baking time of improving eyesight sheep liver is 3h in this single factor experiment.In view of reality
Situation, the range that subsequent experimental will choose 2-3h are studied.
(4) the dry orthogonal test of improving eyesight sheep liver
Based on single factor experiment, the four factor (white sands being affected of organoleptic quality done to improving eyesight sheep liver are selected
Sugar (A), salt (B), spice (C), cooking wine (D)) orthogonal test is carried out, determine its optimization formula.Orthogonal test factor level
Table result and analysis are as shown in table 14 and table 15.
14 orthogonal test factor level table of table
15 orthogonal experiments of table and analysis
As shown in Table 15, the order that each factor does the influence of organoleptic scores to improving eyesight sheep liver is successively A > C > B > D, i.e. white sand
The influence highest that the additive amount of sugar does sheep liver, it is minimum that the additive amount of cooking wine does organoleptic quality influence degree to sheep liver.Optimal set
It is combined into A1B2C2D3, i.e. white granulated sugar additive amount is 2%, and salt additive amount is 3%, and spice additive amount is 4%, cooking wine additive amount
It is 7%.Under this formulation condition, the dry flavor of improving eyesight sheep liver, structural state, color, mouthfeel are optimum state.
(5) the dry physical and chemical index evaluation of improving eyesight sheep liver
The dry every testing result of improving eyesight sheep liver is shown in Table 16.
The dry physical and chemical index of 16 improving eyesight sheep liver of table
As shown in Table 16, the dry moisture content of sheep liver is 26.74%, and moisture content is reduced with baking time.Sheep liver
Dry protein content is 44.3%, is compared with new fresh sheep liver, protein content increases.The dry fat content of sheep liver is more a height of
16.0%, carbohydrate is the beef dry ingredients of 6.99%. and every 100g: energy 1285.102；55.6 grams of protein；Rouge
8 grams of fat；15 grams of carbohydrate；Above data refers to written by Nutrition and Food Safety Office of China Disease Prevention and control Centre
" Chinese food component list (2002) ".Compared with traditional dried beef, the characteristics of sheep liver is a kind of food of fat content.Energy
Amount is also compared with dried beef height.The content of the dry vitamin A of sheep liver is 8560ug/100g, and the daily vitamin A of normal adult is most
Low requirement is about 3500 international units (0.3 microgram vitamin A is equivalent to 1 international unit), that is, minimum intake
750ug can meet into human needs.Human body requirements can be met by being equivalent to adult and about taking in 8.76g sheep liver daily and do, and be tieed up
The content of raw element A is high, therefore can achieve good eyesight improving effect.
8, conclusion
(1) it determines that improving eyesight sheep liver is dry by the single factor experiment of white granulated sugar, salt, spice, cooking wine additive amount and adds
Sensory evaluation scores of the dosage at 2%, 3%, 4%, 7% are higher；White granulated sugar additive amount sensory evaluation scores in 1-2% are higher；Salt
Additive amount sensory evaluation scores in 2-3% are higher；Spice additive amount sensory evaluation scores in 3-4% are higher.Cooking wine additive amount then exists
Sensory evaluation scores highest when 6-7%.
(2) the dry optimization formula of improving eyesight sheep liver is obtained by orthogonal test are as follows: white granulated sugar, salt, spice, cooking wine add
Dosage is respectively 2%, 3%, 4% and 7%.And salting period is 10h, and 55 DEG C of baking temperature, baking time is in 3h, herein
Under formula and technique, improving eyesight sheep liver does better flavor, while having the fragrance of the unique taste of sheep liver and seasoning, color
Partially dark, fragrance is suitable for that mouthfeel is moderate, and flavour is delicious, stable texture state and uniform, fat-free precipitation.
(3) the dry physicochemical property testing result of improving eyesight sheep liver: the dry moisture content of the sheep liver of optimization formula is 26.74%；
Ash content is 5.97%；Protein content is 44.3%；Fat is 16%, carbohydrate 6.99%；Energy is 1463.93KJ；
PH value is 5.64；The content of vitamin A is 8560ug/100g.
Claims (5)
1. a kind of dry preparation method of improving eyesight sheep liver, which comprises the following steps:
(1) pretreatment of raw material sheep liver: butchering specification according to Islamic and butcher acquisition sheep liver, removes the blood muscle on surface and inside, stripping
It takes outmost film and cuts into large slices, cleaned repeatedly with clear water more than five times, after removal watery blood and is cut into small pieces；
(2) precook: the water of 3-5 times of sheep liver weight of addition, the system of simmering in water after boiling 5 minutes remove offscum, and continuous with needle
Carry out bundle hole so that internal watery blood dissolves out as early as possible；
(3) take off processing of having a strong smell: de- liquid of having a strong smell is cooked jointly with sheep liver, is equally pricked hole with needle in boiling process, is kept sheep liver more preferable
Absorb de- liquid of having a strong smell；Be cooked by slow fire after boiling 10-15 minutes and pull sheep liver out, cut into after the strip of 1 × 1 × 3cm be put into it is cooling after
De- liquid of having a strong smell in, and impregnate 30min in 80-85kpa vacuum；
(4) it pickles: the sheep liver in step (3) being dripped into moisture to the greatest extent, auxiliary material is added and is mixed with sheep liver, tumbling is put into after 15-20 minutes
Vacuum degree is in the environment of 80-85kpa, and after pickling 6-8 hours, taking-up continues vacuum curing after carrying out tumbling 15-20 minutes again
2-4 hours；
(5) it toasts: the sheep liver item that step (4) obtains is put into air dry oven, setting temperature is 55 DEG C -60 DEG C, toasts 3-4
Hour carries out；
(6) it packs: the sheep liver in step (5) being done and is vacuum-packed immediately in an aseptic environment；
(7) it sterilizes: 121 DEG C of processing 15min in high-pressure sterilizing pot
(8) water examine: examine product packaging whether gas leakage.
2. a kind of dry preparation method of improving eyesight sheep liver according to claim 1, which is characterized in that taken off described in step (3)
It has a strong smell liquid, 3-5 times of sheep liver weight is added with the carrot of 16-20%, the garlic of 6-10% according to the percentage of sheep liver weight
Boiling is made.
3. a kind of dry preparation method of improving eyesight sheep liver according to claim 1, which is characterized in that described in step (4)
Auxiliary material is, with according to sheep liver poidometer, the white granulated sugar of 1-2%, the spice of 3-4%, the salt of 2-3%, 7-8% cooking wine.
4. a kind of dry preparation method of improving eyesight sheep liver according to claim 3, which is characterized in that the spice includes
Sesame, cortex cinnamomi, fennel, cloves, illiciumverum, orange peel, rhizoma zingiberis, pepper are added in oil cauldron, text by mixing on an equal basis than column grinds
Fiery stir-frying is to dry perfume (or spice).
5. a kind of improving eyesight sheep liver is dry, which is characterized in that the sheep being prepared according to the described in any item methods of claims 1 to 4
Liver is dry.
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