Method for inhibiting oxidation of Altay sheep fat

Abstract

The present invention provides a method for inhibiting oxidation of Altay sheep fat, and belongs to the technical field of food preservation, wherein the method comprises pretreating the Altay sheep fat, cooling, and then spraying an antioxidant solution on the surface of the sheep fat, drying in air in a dark place, packaging, and storing in a refrigerating storage. The method prolongs the storage time of the sheep fat, provides a preservation method to keep original fat characteristics for a sheep fat material, reduces the energy consumption, saves the cost, inhibits the oxidation of the fat, maintains the processing characteristics of the sheep fat, and has low cost, safety and hygiene, and good material processing characteristics compared with the freezing preservation technology for the sheep fat in the prior art.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a method for inhibiting fat oxidation of Altay sheep. Background technique [0002] Altay sheep, commonly known as fat-tailed sheep, is famous for its strong physique, cold resistance, good meat quality, and a large amount of fat in its tail. It is suitable for mutton production. It is a breed that can eat both meat and fat. Its tail fat has long been regarded as Precious substances, they have the characteristics of roughage resistance, cold resistance, strong resistance to adversity, particularly fast growth and development, and high meat fat production performance (mainly retained in the form of tail fat, which once set a world record of 35Kg tail fat). The body weight of adult sheep can reach up to 120kg, and its tail fat and belly fat account for more than 20% of the carcass weight. Since Ale sheep mainly live in the northwestern region of Xinjiang, it i...

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Problems solved by technology

[0003] However, in the process of realizing the technical solutions in the specific embodiments of the application, the inventors of the present application found that the above-mentioned technology has the following technical problems: in the industrial chain of Altay sheep, due to the backward storage and processing technology, the utilization rate and deep processing of Altay sheep fat The degree lags significantly behind the development of meat, wool and leather processing, and the lack of high-value-added processing and utilization methods has resulted in a large backlog of suet, and many suet have oxidized and deteriorated without being used, which directly leads to local economic and economic development. Farmers suffer huge losses

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