几种风味鸭肝酱加工工艺的试验研究  

Study on the Technics of Several Flavor Duck Liver Soy Sauce

作　　者：贺峰[1] 王海东[1] 姜其华[1] 李清秀[1] 房兴堂[2] 

机构地区：[1]徐州生物工程高等职业学校,江苏徐州221006 [2]徐州师范大学,江苏徐州221116

出　　处：《农产品加工（下）》2009年第12期33-34,共2页Farm Products Processing

基　　金：江苏省徐州市科技基金项目(HX0605)

摘　　要：鸭肝富含蛋白质,VA,VB2,VC,以及铁、硒等营养成分,具有较高的食用价值和一定的药用价值。实验采用灵芝鸭的鸭肝,用15种调料,根据L16(215)正交实验,得到去腥、肉香味和料味协调性的最佳配料比,采用特殊的加工工艺,基本去除了鸭肝的腥味,分别制得原味、辣味、麻辣味及啤酒鸭肝酱。产品具有丰郁的肝香味,口感细腻,是很好的酒肴和休闲食品。Duck liver was rich in high food value and medicinal effect for its high content of protein Vitamine A, B,, C, Fe, Se and other nutrient components. The duck liver was processed with 15 kinds of seasonings in this paper, according to the results of L16（2^15） urthogonal experiments, best mixture rate of fishiness-removing, flesh-scent and coordination of meat and seasonings were obtained. Liver fishiness was get rid of ultimately by special processing technics, and cluck liver mash was cooked respectively with original flavor, tingle-hot flavor, beer flavor. The products were nice feast and snack food for their full-bodied liver sent and soft taste.

关 键 词：鸭肝酱 加工工艺 风味食品 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]