Production process of bowl-packed mutton

Abstract

The invention relates to the technical field of food sterilization, in particular to a production process of bowl-packed mutton, which comprises the following steps: determining the primary sterilization duration according to the average shrinkage rate of cooked mutton blocks; performing primary sterilization treatment on the cooked mutton; based on the stiffness characterization parameters and the mutton texture average spacing, the qualification of the production process of the bowl-packed mutton is judged; determining a duration adjustment parameter according to a difference value between the stiffness characterization parameter and a preset stiffness characterization parameter based on an unqualified judgment result so as to shorten a primary sterilization duration, or determining a rate adjustment parameter according to a difference value between a mutton texture average interval and a preset average interval so as to reduce a shearing rate; determining the qualification of the adjustment of the one-time sterilization duration based on the reduction amount of the stiffness characterization parameter for reducing the shear rate; the cooked mutton which is qualified through primary sterilization is sequentially subjected to sub-packaging, sealing and secondary sterilization treatment to output finished bowl-packed mutton, and the quality of the mutton is guaranteed while efficient sterilization is guaranteed.

Description

Technical Field

[0001] The invention relates to the technical field of food sterilization, in particular to a production process of mutton in a bowl. Background Art

[0002] Pre-prepared meals, also known as pre-prepared dishes or cooking packages, refer to pre-packaged dishes that use one or more edible agricultural products and their products as raw materials, with or without seasonings and other auxiliary materials, without adding preservatives, and are made through industrial pre-processing, with or without seasoning packages, and meet the storage, transportation and sales conditions indicated on the product label, and can only be eaten after heating or cooking. In the production process of pre-prepared meals, due to the source of raw materials, processing methods, packaging, transportation and other links, they may be contaminated by microorganisms. Therefore, sterilization is a key step to ensure food safety. Through effective sterilization treatment, the number of microorganisms in pre-prepared meals can be significantly reduced, including pathogenic bacteria and spoilage bacteria, thereby avoiding health problems such as food poisoning or foodborne diseases for consumers after consumption.

[0003] In the prior art, high temperature sterilization is the most commonly used sterilization method in the processing of pre-prepared dishes. High temperature treatment can effectively kill microorganisms in mutton and extend the shelf life of the product. However, high temperature treatment will cause protein denaturation and fat oxidation in mutton, thus affecting its taste and flavor. Summary of the invention

[0004] To this end, the present invention provides a production process for bowl-packed mutton, which is used to overcome the problem in the prior art that high-temperature sterilization causes protein denaturation and fat oxidation in the mutton, thereby affecting its quality.

[0005] To achieve the above object, the present invention provides a production process for mutton in a bowl, comprising: Determine the sterilization time based on the average shrinkage rate of cooked mutton chunks; Sterilize the cooked mutton once; The cooked mutton samples were subjected to shear tests to obtain stiffness characterization parameters and images were taken to obtain mutton texture images, and the eligibility of the bowl-packed mutton production process was determined based on the stiffness characterization parameters and the average spacing of the mutton texture; Based on the unqualified judgment result, the time adjustment parameter is determined according to the difference between the stiffness characterization parameter and the preset stiffness characterization parameter to shorten the sterilization time, or the rate adjustment parameter is determined according to the difference between the average spacing of the mutton texture and the preset average spacing to reduce the shear rate; Determine the qualification of the adjustment of the primary sterilization time based on the reduction amount of the stiffness characterization parameter of the reduced shear rate, and determine the optimization coefficient according to the change rate of the stiffness characterization parameter to reduce the time adjustment parameter under the unqualified condition; The cooked mutton that has passed the primary sterilization is packaged, sealed and sterilized again in sequence to output the finished bowl-packed mutton.

[0006] Furthermore, the process of determining the sterilization time according to the average shrinkage rate of the cooked mutton blocks includes: Determining an average shrinkage rate of cooked mutton chunks to be sterilized once based on images of a plurality of cooked mutton chunks; Determine a comparison result between the average shrinkage rate and a preset shrinkage rate; The duration of a sterilization is determined based on the comparison result.

[0007] Further, based on the comparison result that the average shrinkage rate is less than the preset shrinkage rate, the sterilization time is determined to be the first time.

[0008] Further, based on the comparison result that the average shrinkage rate is greater than or equal to the preset shrinkage rate, the sterilization time period is determined to be the second time period.

[0009] Furthermore, the process of determining the eligibility of the bowl-packed mutton production process based on the stiffness characterization parameters and the average spacing of the mutton texture includes: Determining a comparison result between the stiffness characterization parameter and a preset stiffness characterization parameter; Based on the comparison result that the stiffness characterization parameter is less than the preset stiffness characterization parameter, it is preliminarily determined that the production process of the bowl-packed mutton is qualified; Based on the comparison result that the stiffness characterization parameter is greater than or equal to the preset stiffness characterization parameter, it is preliminarily determined that the production process of the bowl-packed mutton is unqualified; Determine the comparison result between the average spacing of the mutton texture and the preset average spacing based on the conditions for preliminarily judging that the production process of the bowl-packed mutton is qualified; Secondarily judging the production process of the bowl-packed mutton as qualified based on the comparison result that the average spacing of the mutton texture is less than the preset average spacing; Based on the comparison result that the average spacing of the mutton texture is greater than or equal to the preset average spacing, it is secondarily determined that the production process of the bowl-packed mutton is unqualified.

[0010] Furthermore, based on the preliminary result that the production process of the bowl-packed mutton is unqualified, the time adjustment parameter is determined according to the difference between the stiffness characterization parameter and the preset stiffness characterization parameter to shorten the sterilization time.

[0011] Further, based on the result of the second determination that the production process of the bowl-packed mutton is unqualified, a rate adjustment parameter is determined according to the difference between the average spacing of the mutton texture and the preset average spacing to reduce the shear rate.

[0012] Further, the eligibility of the adjustment of the sterilization time is determined based on the reduction amount of the stiffness characterization parameter of the reduced shear rate. Under the condition that the reduction amount of the stiffness characterization parameter is less than the preset reduction amount, it is determined that the adjustment of the sterilization time is unqualified.

[0013] Furthermore, under the condition that the adjustment of the sterilization time is unqualified, the optimization coefficient is determined according to the change rate of the stiffness characterization parameter to reduce the time adjustment parameter, wherein the change rate of the stiffness characterization parameter is the ratio of the reduction amount of the stiffness characterization parameter to the preset stiffness characterization parameter.

[0014] Further, under the condition that the reduction amount of the stiffness characterization parameter is greater than or equal to the preset reduction amount, it is determined that the adjustment of the sterilization time is qualified.

[0015] Compared with the prior art, the beneficial effect of the present invention lies in that the present invention determines the sterilization time according to the average shrinkage rate of the cooked mutton chunks. By considering the average shrinkage rate of the cooked mutton chunks, the sterilization time can be set more accurately. By determining different sterilization times, the taste of mutton can be made closer to the optimal state, thereby optimizing the sterilization effect and reducing the risk of over-sterilization or under-sterilization.

[0016] Furthermore, when the present invention preliminarily determines that the production process of bowl-packed mutton is unqualified based on the stiffness characterization parameter, the time adjustment parameter is determined according to the difference between the stiffness characterization parameter and the preset stiffness characterization parameter to shorten the sterilization time. By dynamically adjusting the sterilization time, the impact of sterilization on the quality of mutton can be reduced, which helps to adapt to the characteristics and production needs of different batches of mutton.

[0017] Furthermore, when the present invention secondarily determines that the production process of bowl-packed mutton is unqualified based on the average spacing of mutton texture, the rate adjustment parameter is determined according to the difference between the average spacing of mutton texture and the preset average spacing to reduce the shear rate. By reducing the shear rate, the stiffness characterization parameters can be more accurate, thereby making the determination of the eligibility of the production process more precise and reducing the risk of deviation in the determination result due to different meat qualities.

[0018] Furthermore, the present invention determines that when the adjustment of the sterilization time is unqualified based on the reduction amount of the stiffness characterization parameter of reducing the shear rate, the optimization coefficient is determined according to the change rate of the stiffness characterization parameter to reduce the time adjustment parameter, thereby improving the accuracy and flexibility of the adjustment, so that the taste and texture of mutton sterilized once are maintained in the best state, ensuring efficient sterilization while also guaranteeing the quality of the mutton. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is a flow chart of a production process of mutton in a bowl according to an embodiment of the present invention; Figure 2 A flow chart for determining a sterilization time for an embodiment of the present invention; Figure 3 A flow chart showing how to shorten the sterilization time in one embodiment of the present invention; Figure 4 A flow chart for determining the eligibility of adjustment of a sterilization duration according to an embodiment of the present invention. DETAILED DESCRIPTION

[0020] In order to make the objects and advantages of the present invention more clearly understood, the present invention is further described below in conjunction with embodiments; it should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0021] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not intended to limit the protection scope of the present invention.

[0022] It should be noted that, in the description of the present invention, terms such as "up", "down", "left", "right", "inside" and "outside" indicating directions or positional relationships are based on the directions or positional relationships shown in the drawings. This is merely for the convenience of description and does not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation on the present invention.

[0023] In addition, it should be noted that in the description of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0024] See also Figures 1 to 4 As shown, Figure 1 This is a flow chart of a production process of mutton in a bowl according to an embodiment of the present invention; Figure 2 A flow chart for determining a sterilization time for an embodiment of the present invention; Figure 3 A flow chart showing how to shorten the sterilization time in one embodiment of the present invention; Figure 4 A flow chart for determining the eligibility of adjustment of a sterilization duration according to an embodiment of the present invention.

[0025] A production process of mutton in a bowl according to an embodiment of the present invention comprises: S1, determine the sterilization time according to the average shrinkage rate of cooked mutton blocks; S2, sterilizing the cooked mutton; S3, taking samples of cooked mutton and performing shear tests to obtain stiffness characterization parameters and taking images to obtain mutton texture images, and judging the eligibility of the bowl-packed mutton production process based on the stiffness characterization parameters and the average spacing of the mutton texture; S4, based on the unqualified determination result, determining a time adjustment parameter according to the difference between the stiffness characterization parameter and the preset stiffness characterization parameter to shorten the sterilization time, or determining a rate adjustment parameter according to the difference between the average spacing of the mutton texture and the preset average spacing to reduce the shear rate; S5, determining the qualification of the adjustment of the time length of the sterilization based on the reduction amount of the stiffness characterization parameter of the reduced shear rate, and determining the optimization coefficient according to the change rate of the stiffness characterization parameter to reduce the time length adjustment parameter under the unqualified condition; S6, the cooked mutton that has passed the primary sterilization is sequentially packaged, sealed and sterilized again to output the finished bowl-packed mutton.

[0026] Optionally, the mutton is cooked by, for example, stewing, steaming or roasting. In the embodiment of the present invention, the mutton is cooked by stewing.

[0027] Optionally, the optional range of the stewing time of mutton is 45 minutes to 2 hours. In the embodiment of the present invention, the preferred embodiment of the stewing time of mutton is 1 hour, but the above value is not limited to this. Those skilled in the art can also adjust the value according to actual needs.

[0028] In the embodiment of the present invention, the dimensions of the stewed mutton are 5cm×5cm×5cm in length×width×height.

[0029] In the embodiment of the present invention, the primary sterilization method is pasteurization, and the secondary sterilization method is ultra-high pressure sterilization.

[0030] Specifically, the shear test includes: Five pieces of cooked mutton were randomly selected, and three meat samples with a length × width × height of 3 cm × 1 cm × 1 cm were taken from each piece. The shear force of each sample was measured by a RH-N50 meat shear force measuring instrument, and the average shear force of all samples was recorded as the stiffness characterization parameter.

[0031] Specifically, the process of determining the sterilization time according to the average shrinkage rate of cooked mutton blocks includes: Determining an average shrinkage rate of cooked mutton chunks to be sterilized once based on images of a plurality of cooked mutton chunks; Determine a comparison result between the average shrinkage rate and a preset shrinkage rate; The duration of a sterilization is determined based on the comparison result.

[0032] In the embodiment of the present invention, a number of cooked mutton chunks are laid flat in a transparent container, and the cooked mutton chunks inside the container are photographed at various positions of the container by an intelligent camera. After the photographing is completed, the image data is input into a special image analysis system, and the system identifies and measures the mutton chunks in the image. By comparing the original size of the mutton chunks before sterilization with the size in the image, the shrinkage rate of each mutton chunk can be calculated, and then the shrinkage rate of each mutton chunk is averaged to determine the average shrinkage rate of the cooked mutton chunks to be sterilized once.

[0033] Specifically, the sterilization time is determined based on the average shrinkage rate of cooked mutton chunks, where: If the average shrinkage rate is less than the preset shrinkage rate of 28%, the sterilization time is determined to be the first time of 30 minutes; If the average shrinkage rate is greater than or equal to the preset shrinkage rate, the sterilization time is determined to be the second time length of 25 minutes.

[0034] In the embodiment of the present invention, considering that mutton will shrink before and after cooking, and the taste and texture of the mutton are close to the optimal state after cooking, and then during the sterilization process, the sterilization time will affect the taste and texture of the mutton, so it is necessary to set a reasonable sterilization time to ensure the taste and texture of the mutton.

[0035] In the embodiment of the present invention, the preset shrinkage rate is 28%, but the above value is not limited thereto, and those skilled in the art may also adjust the value according to actual needs.

[0036] Optionally, the optional range of the first duration is 25 minutes to 30 minutes. In the embodiment of the present invention, the preferred embodiment of the first duration is 30 minutes, but the above value is not limited to this. Those skilled in the art can also adjust the value according to actual needs.

[0037] Optionally, the optional range of the second duration is 20 minutes to 25 minutes. In the embodiment of the present invention, the preferred embodiment of the second duration is 25 minutes, but the above value is not limited to this. Those skilled in the art can also adjust the value according to actual needs.

[0038] Specifically, the process of determining the eligibility of the bowl-packed mutton production process based on stiffness characterization parameters and average spacing of mutton texture includes: Determining a comparison result between the stiffness characterization parameter and a preset stiffness characterization parameter; Based on the comparison result that the stiffness characterization parameter is less than the preset stiffness characterization parameter, it is preliminarily determined that the production process of the bowl-packed mutton is qualified; Based on the comparison result that the stiffness characterization parameter is greater than or equal to the preset stiffness characterization parameter, it is preliminarily determined that the production process of the bowl-packed mutton is unqualified; Determine the comparison result between the average spacing of the mutton texture and the preset average spacing based on the conditions for preliminarily judging that the production process of the bowl-packed mutton is qualified; Secondarily judging the production process of the bowl-packed mutton as qualified based on the comparison result that the average spacing of the mutton texture is less than the preset average spacing; Based on the comparison result that the average spacing of the mutton texture is greater than or equal to the preset average spacing, it is secondarily determined that the production process of the bowl-packed mutton is unqualified.

[0039] Specifically, the qualification of the bowl-packed mutton production process is preliminarily determined based on the stiffness characterization parameters, among which: If the stiffness characterization parameter is less than the preset stiffness characterization parameter 6N / cm 2 , it is preliminarily determined that the production process of bowl-packed mutton is qualified; If the stiffness characterization parameter is greater than or equal to the preset stiffness characterization parameter, it is preliminarily determined that the production process of the bowl-packed mutton is unqualified, and the time adjustment parameter is determined according to the difference between the stiffness characterization parameter and the preset stiffness characterization parameter to shorten the sterilization time once.

[0040] In the embodiment of the present invention, the preset stiffness characterization parameter value is 6N / cm 2 , but the above value is not limited thereto, and those skilled in the art can also adjust the value according to actual needs.

[0041] In the embodiment of the present invention, the stiffness characterization parameters of mutton are determined through shear testing, and thus the taste of the mutton is characterized by the stiffness characterization parameters, and then the adaptability of the production process of bowl-packed mutton is preliminarily judged based on the taste of the mutton. When the taste meets the preset standards, the production process is preliminarily judged to be qualified; when the taste does not meet the preset standards, the production process is preliminarily judged to be unqualified, and corresponding adjustments are made to ensure the taste of the mutton.

[0042] Specifically, the time adjustment parameter is determined according to the difference in stiffness characterization parameters to shorten the sterilization time, wherein: If the stiffness characterization parameter difference is less than the preset stiffness characterization parameter difference of 1.2, the first duration adjustment coefficient of 0.99 is used to shorten the sterilization duration to the corresponding value; If the stiffness characterization parameter difference is greater than or equal to the preset stiffness characterization parameter difference, the second duration adjustment coefficient of 0.97 is used to shorten the sterilization duration to a corresponding value; The stiffness characterization parameter difference is the difference between the stiffness characterization parameter and the preset stiffness characterization parameter.

[0043] In the embodiment of the present invention, the preset stiffness characterization parameter difference value is 1.2, but the above value is not limited thereto, and those skilled in the art may also adjust the value according to actual needs.

[0044] In the embodiment of the present invention, the length of a sterilization time will have different effects on the taste of mutton. Therefore, the time adjustment coefficient is determined by comparing the stiffness characterization parameter difference with the preset stiffness characterization parameter difference, so as to shorten the sterilization time to a corresponding value to ensure that the taste of the mutton is close to the optimal state.

[0045] Specifically, the qualification of the production process of bowl-packed mutton is determined twice based on the average spacing of the mutton texture, among which: If the average spacing of the mutton texture is less than the preset average spacing of 0.01 mm, it is determined that the production process of the bowl-packed mutton is qualified; If the average spacing of the mutton texture is greater than or equal to the preset average spacing, the production process of the bowl-packed mutton is secondarily determined to be unqualified, and the rate adjustment parameter is determined according to the difference between the average spacing of the mutton texture and the preset average spacing to reduce the shear rate.

[0046] In the embodiment of the present invention, the preset average spacing value is 0.01 mm, but the above value is not limited thereto, and those skilled in the art may also adjust the value according to actual needs.

[0047] In the embodiment of the present invention, based on the condition that the taste of mutton meets the standard, the qualification of the production process of bowl-packed mutton is secondarily judged according to the average spacing of the mutton texture. The firmness of the mutton can be judged by measuring the average spacing of the mutton texture, thereby avoiding the result that the mutton firmness characterization parameters do not meet the preset standards because the mutton is too loose.

[0048] In the embodiment of the present invention, the average spacing of the mutton texture is obtained by taking a mutton surface image with a smart camera and analyzing and calculating it.

[0049] Specifically, the shear rate is reduced according to the average spacing difference of the mutton texture, where If the average spacing difference of the mutton texture is less than the preset average spacing difference of 0.002 mm, the shear rate is reduced to the corresponding value using the first speed adjustment coefficient of 0.98; If the average spacing difference of the mutton texture is greater than or equal to the preset average spacing difference, the shear rate is reduced to a corresponding value using a second speed adjustment coefficient of 0.96; The mutton texture average spacing difference is the difference between the mutton texture average spacing and the preset average spacing.

[0050] In the embodiment of the present invention, the preset average spacing difference value is 0.002 mm, but the above value is not limited thereto, and those skilled in the art may also adjust the value according to actual needs.

[0051] In the embodiment of the present invention, the firmness of the mutton can be judged according to the difference in the average spacing of the mutton texture, and the degree of reduction of the shear rate is different according to the different meat qualities, so that the stiffness characterization parameters of the mutton after the shear rate is adjusted are more accurate, and the determination of the qualification of the production process is more accurate.

[0052] Specifically, the eligibility of the adjustment of the primary sterilization time is determined based on the reduction in the stiffness characterization parameter of the reduced shear rate, wherein: Under the condition that the reduction amount of the stiffness characterization parameter is less than the preset reduction amount of 1.3, it is determined that the adjustment of the sterilization time is unqualified, and the optimization coefficient is determined according to the change rate of the stiffness characterization parameter to reduce the time adjustment parameter; Under the condition that the reduction amount of the stiffness characterization parameter is greater than or equal to the preset reduction amount, determining that the adjustment of the sterilization time is qualified; The change rate of the stiffness characterization parameter is the ratio of the reduction amount of the stiffness characterization parameter to the preset stiffness characterization parameter.

[0053] Specifically, the reduction amount of the stiffness characterization parameter is the difference between the stiffness characterization parameter before the shear rate is reduced and the stiffness characterization parameter after the shear rate is reduced.

[0054] In the embodiment of the present invention, the preset reduction amount is 1.3, but the above value is not limited thereto, and those skilled in the art may also adjust the value according to actual needs.

[0055] Specifically, the optimization coefficient is determined according to the change rate of the stiffness characterization parameter to reduce the duration adjustment parameter, wherein: If the change rate of the stiffness characterization parameter is less than the preset change rate of 0.18, the duration adjustment parameter is reduced to a corresponding value using the first optimization coefficient of 0.98; If the change rate of the stiffness characterization parameter is greater than or equal to the preset change rate, the duration adjustment parameter is reduced to a corresponding value using a second optimization coefficient of 0.95.

[0056] In the embodiment of the present invention, the preset change rate is set to 0.18, but the above value is not limited thereto, and those skilled in the art may also adjust the value according to actual needs.

[0057] So far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present invention. The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A production process for mutton in a bowl, characterized in that: include: Determine the sterilization time based on the average shrinkage rate of cooked mutton chunks; Sterilize the cooked mutton once; The cooked mutton samples were subjected to shear tests to obtain stiffness characterization parameters, and images were taken to obtain mutton texture images. The eligibility of the bowl-packed mutton production process was determined based on the stiffness characterization parameters and the average spacing of the mutton texture. Based on the unqualified judgment result, the time adjustment parameter is determined according to the difference between the stiffness characterization parameter and the preset stiffness characterization parameter to shorten the sterilization time, or the rate adjustment parameter is determined according to the difference between the average spacing of the mutton texture and the preset average spacing to reduce the shear rate; Determine the qualification of the adjustment of the primary sterilization time based on the reduction amount of the stiffness characterization parameter of the reduced shear rate, and determine the optimization coefficient according to the change rate of the stiffness characterization parameter to reduce the time adjustment parameter under the unqualified condition; The cooked mutton that has passed the primary sterilization is packaged, sealed and sterilized again in sequence to output the finished bowl-packed mutton.

2. The production process of bowl-packed mutton according to claim 1, characterized in that: The process of determining the sterilization time based on the average shrinkage rate of cooked mutton blocks includes: Determining an average shrinkage rate of cooked mutton chunks to be sterilized once based on images of a plurality of cooked mutton chunks; Determine a comparison result between the average shrinkage rate and a preset shrinkage rate; The sterilization time is determined based on the comparison results of the shrinkage rate.

3. The production process of bowl-packed mutton according to claim 2, characterized in that: Based on the comparison result that the average shrinkage rate is less than the preset shrinkage rate, the sterilization time is determined to be the first time.

4. The production process of bowl-packed mutton according to claim 2, characterized in that: Based on the comparison result that the average shrinkage rate is greater than or equal to the preset shrinkage rate, the sterilization time is determined to be the second time.

5. The production process of bowl-packed mutton according to claim 1, characterized in that: The qualification determination process of the bowl-packed mutton production process based on the stiffness characterization parameters and the average spacing of the mutton texture includes: Determining a comparison result between the stiffness characterization parameter and a preset stiffness characterization parameter; A determination is made based on the comparison result, wherein: Based on the comparison result that the stiffness characterization parameter is less than the preset stiffness characterization parameter, it is preliminarily determined that the production process of the bowl-packed mutton is qualified; Based on the comparison result that the stiffness characterization parameter is greater than or equal to the preset stiffness characterization parameter, it is preliminarily determined that the production process of the bowl-packed mutton is unqualified; Based on the conditions for initially judging that the production process of the bowl-packed mutton is qualified, determining the comparison result of the average spacing of the mutton texture and the preset average spacing, if the average spacing of the mutton texture is smaller than the preset average spacing, then secondarily judging that the production process of the bowl-packed mutton is qualified; If the average spacing of the mutton texture is greater than or equal to the preset average spacing, it is secondarily determined that the production process of the bowl-packed mutton is unqualified.

6. The production process of bowl-packed mutton according to claim 5, characterized in that: Based on the preliminary judgment that the production process of bowl-packed mutton is unqualified, the time adjustment parameter is determined according to the difference between the stiffness characterization parameter and the preset stiffness characterization parameter to shorten the sterilization time.

7. The production process of bowl-packed mutton according to claim 5, characterized in that: Based on the result of the second determination that the production process of the bowl-packed mutton is unqualified, the rate adjustment parameter is determined according to the difference between the average spacing of the mutton texture and the preset average spacing to reduce the shear rate.

8. The production process of bowl-packed mutton according to claim 7, characterized in that: The qualification of the adjustment of the sterilization time is determined based on the reduction amount of the stiffness characterization parameter of the reduced shear rate. Under the condition that the reduction amount of the stiffness characterization parameter is less than the preset reduction amount, it is determined that the adjustment of the sterilization time is unqualified.

9. The production process of bowl-packed mutton according to claim 8, characterized in that: Under the condition that the adjustment of the sterilization time is unqualified, the optimization coefficient is determined according to the change rate of the stiffness characterization parameter to reduce the time adjustment parameter, wherein the change rate of the stiffness characterization parameter is the ratio of the reduction amount of the stiffness characterization parameter to the preset stiffness characterization parameter.

10. The production process of bowl-packed mutton according to claim 8, characterized in that: Under the condition that the reduction in the stiffness characterization parameter is greater than or equal to the preset reduction, it is determined that the adjustment of the sterilization time is qualified.

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