香辣羊肉干加工工艺的研究毕业论文.doc

毕业生毕业论文 香辣羊肉干加工工艺的研究 1 1 目 录 TOC \o 1-3 \h \z \u 摘 要 h 1 1前言 h 2 1.1 羊肉的营养价值 h 2 1.2 羊肉膻味成分和去除方法 h 2 1.3 肉的嫩度及影响因素 h 3 1.4 研究目的及意义 h 3 2 材料与方法 h 3 2.1 材料与设备 h 3 2.1.1材料 h 3 2.1.2 仪器与设备 h 3 2.2 试验方法 h 4 2.2.1 羊肉干的工艺流程： h 4 2.2.2 操作要点 h 4 2.2.3方法 h 4 2.3试验设计 h 4 2.3.1 去膻正交试验 h 4 2.3.2煮制工艺的研究 h 4 2.3.3 炒制正交试验 h 5 2.4 数据处理 h 5 3 结果与分析 h 6 3.1去膻工艺的研究 h 6 3.2 煮制工艺的研究 h 6 3.2.1 单因素试验 h 6 3.2.2 煮制正交试验结果分析 h 8 3.3 炒制工艺的研究 h 8 4.结论 h 9 4.1 羊肉膻味去除 h 9 4.2 羊肉煮制 h 10 4.3 羊肉干的炒制 h 10 参考文献 h 11 \l _Toc388638522#_Toc388638522 致谢 12 PAGE \* MERGEFORMAT PAGE \* MERGEFORMAT 12 PAGE \* MERGEFORMAT 11 PAGE \* MERGEFORMAT 11 PAGE \* MERGEFORMAT PAGE \* MERGEFORMAT 1 香辣羊肉干加工工艺的研究 摘 要 本实验以羊肉为主要原料，通过单因素试验和正交试验，重点研究羊肉的去膻、煮制、炒制加工工艺中各因素对羊肉干产品的嫩度和感官品质的影响。结果表明：萝卜的添加量为80％，水的添加量为肉重的6倍，沸水煮制5 min，膻味去除效果最好；羊肉干煮制时的最佳工艺为食盐5％，白糖7％，复合香料25％，酱油6％，料酒5％，胡椒0.1％，煮制时间19min；炒制时的最佳工艺为芝麻3％，盐2％，胡椒2％，辣椒4％，电磁炉温度在100℃下对羊肉干进行炒制10min，在此条件下所制作的羊肉干产品口感好，嫩度佳，无膻味，综合品质良好。 关键词 羊肉干；加工工艺；去膻 The Processing Technology of spicy dried mutton Abstract:In this experiment, a lamb for the main raw material, through single factor test and orthogonal test, focus on the lamb to the smell of mutton, boiled, fried the factors of processing technology of dried mutton products tenderness, influence of sensory quality. The results show that: the addition amount of radish was 80%, the amount of water added is 6 times the weight of meat, cooked in boiling water for 5 minutes, the best smell removal effect; dried mutton cooked when the best ingredients than for salt 5%, sugar 7%, spices compound 25% , soy sauce 6%, cooking wine 5%, pepper 0.1%, cooking time 19min; the optimum frying ingredients when the ratio of sesame 3%, salt 2%, pepper 2%, hot pepper 4%, at 100 ℃ dry fried mutton 10min, produced in the condition of dried mutton products taste good, tenderness of good, no smell, good comprehensive quality. Key