CAJ | 학술논문

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。
선이서제양육위원료，통과대홍간시간、홍간온도여양육풍미적관계진행연구，결과표명，수착홍간온도승고，간조속솔증가，산품감관풍미선증가후축점강저；당홍간온도위60℃시，홍제3 h，수분강지30%좌우，차시양육경도괄의，색택화감관풍미최가。재채용정교시험대고양육조미공예진행연구，결과표명각충조미료대양육풍미영향정도종대도소분별위랄초분、화초분、향료분，기용량분별위1.0%，0.25%，0.4%시，산품풍미최호。최후채용단인소시험장경홍제화조미후적양육진행미파고제공예연구，결과표명재고제시간위90 s시양육적고제풍미급식용성균가。
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.