Abstract: In order to prepare high-quality fruit and vegetable composite fermented venison and determine the ideal drying method, the effects of hot air drying, vacuum drying and microwave drying on the drying characteristics, sensory quality and texture characteristics of compound fermented venison with fruits and vegetables were studied.
The results show that the microwave drying equipment has short drying time and high efficiency; the vacuum dried fermented venison has a moderate texture and good comprehensive quality, and the drying rate is slightly lower than microwave drying. Therefore, vacuum drying is the best drying method for the composite fermentation of vegan carp.
Key words: fruits and vegetables; venison microwave drying; fermentation; drying method; quality characteristics
Drying refers to the process of promoting evaporation of water from a product under natural or artificially controlled conditions. Drying can reduce the processing cost of food, maintain its flavor and color for a long time, and reduce the corruption of food.
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