有机酸应用于盐水鹅保鲜的初步研究  

Study on the organic acid multi-freshness-preserving agent of saltwater-stewed geese

作　　者：蒋云升[1] 薛党辰[1] 

机构地区：[1]扬州大学旅游烹饪学院,扬州225001

出　　处：《食品科技》2005年第3期46-48,共3页Food Science and Technology

摘　　要：通过对常用有机酸的筛选,总结出适用于扬州特产盐水鹅的复合保鲜剂为0.12%酒石酸和0.07%山梨酸钾,进一步研究烹制过程中的吸收效果表明,在卤煮中期加入复合保鲜剂,肉中吸收率较高,而加入生姜或黄酒会降低其吸收率。In view of the easiness of saltwater-stewed geese Yangzhou special local product being corroded. We have sieved out an applicable organic-acid multi-freshness-preserving agent made of 0.12% tartaric acid and 0.07% potassium sorbic acid. The results of the research into their processing methods and the analysis of used condiments show that the absorption rate appears to be higher in the goose flesh while the multi-freshness-preserving agent in used in the middle of stewing in brine. Lower absorption rate is observed while ginger or yellow rice wine is added.

关 键 词：有机酸 盐水鹅 保鲜技术 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]