With the development of the mutton industry,sheep by-product production has increased,but the utilization rate remains low.It used Hu sheep liver and edible mushrooms as the main raw materials in the experiment,aiming to create a new type of sheep liver and mushroom paste to utilize sheep by-prod-ucts efficiently.Based on single-factor experiments,sensory evaluation and response surface analysis were used to optimize the amounts of sheep liver,edible mushrooms,and chili peppers,determining the optimal formula for processing sheep liver and mushroom paste.The results showed that using 3 g soybean paste,30 g sweet bean sauce,20 g Pixian pea paste,8.4 g scallion oil,35.5 g sheep liver,71 g mushrooms ( Lentinus edodes,Hypsizygus marmoreus,and Lyophyllum decastes),15 g chili,30 s sheep liver stir-frying time,and 3 min mushroom stir-frying time yields the highest quality paste.Under these conditions,the paste received the highest sensory score of 91.86,exhibiting a vibrant color,a blend of sheep liver flavor and edible mushroom aroma,and a refined texture.
维普
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