板鸭工艺改良及品质分析  

Improvement of Technologies of Salted Duck and Effects on the Quality

作　　者：曾凡梅[1] 孙卫青[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《肉类研究》2009年第6期21-23,共3页Meat Research

基　　金：湖北省教育厅项目(B200512004)

摘　　要：本文对传统板鸭生产的腌制和干制工艺进行了改良,干腌采用4.5%的食盐;湿腌、干制与发酵、成熟相结合,腌制液接种混合菌种,并将含盐量降低到3%,腌制温度为10℃,时间为18h;干制温度为33℃,时间为16h,生产周期为3天。工艺改良后的板鸭显著降低了含盐量,缩短了生产周期,仍保留了传统产品独特的腌腊风味。The improvement of curing and drying technologies of salted duck were studied. The results were that the duck was dry-cured in 4.5% salt, and then preserved in liquid with strains and 3% salt. The temperature of preservation was 10℃ and of drying was 33℃, the time of preservation was 18 h and of drying was 16h. The unique favor of traditional salted duck was not changed significantly under new conditions of short production cycle with 3 days and low salt level.

关 键 词：板鸭 工艺改良 品质分析 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]