Abstract:Oiled meat is a specialty dish in Shanxi，but traditional processing methods often cause destruction of nutrients in the oily meat.The traditional processing method was improved，and oily meat processing technology was optimized based on a fuzzy mathematics evaluation method，while considering degree of lipid oxidation.Pork tenderloin was used as a raw material and varying amounts of carrot juice were added for pickling.Four sensory evaluation standard of color，taste，flavor and texture were evaluated to determine the optimal carrot juice concentration.Sensory qualities and degree of lipid oxidation were used as evaluation indices to screen for the optimal frying temperature and frying duration.The results indicate that the fuzzy mathematics based sensory evaluation method can objectively and accurately stratify products into different grades.When the carrot juice concentration was 75%，frying temperature was 140 ℃，and frying duration was 90 s，the prepared fried meat was full of luster，rich in flavor，delicate in taste，and lower in peroxide value，meeting requirements for a green and healthy food product.