鸭副产品开发休闲食品工艺研究  

Research in Developing Duck Byproduct Snack Food Technics

作　　者：李清秀[1] 王海东[1] 姜其华[1] 贺峰[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：《食品研究与开发》2010年第7期85-87,共3页Food Research and Development

基　　金：江苏省徐州市科技基金(HX0605);2009年江苏省科协"金桥工程"农技推广类项目(09107022)

摘　　要：以灵芝鸭的头、脖、掌、心、肫及舌6个分割部位为原料,用15种调料根据L16(215)正交试验表设计试验确定调料的添加量和调料之间的最佳配合比例,经多次试验研究,确定比较适合的加工工艺,获得系列鲜香鸭副产品风味休闲食品加工工艺。按照"原料清洗、真空浸料(1h)、煮制(1h)、料液浸涂、油炸(1min)、包装这一工艺流程生产出来的产品,具有丰郁的肉香味和酱香味或者甜香味,适口性好。The head, neck, foot, heart,stomach and tongue of the duck are used as raw materials in this program. The quantities and best ratio of 15 kinds of seasonings are obtained according to the result of L16（2^15）orthogonal experiments. Series of deep processing technics about delicious duck byproduct snack food were obtained by many experiments. Results： Products processed by technics including ＂raw-material cleaning, vacuum impregnation （1 h）, cooking （1 h）, materials-soup infiltration, deep fry （1 min）, packaging＂ are good palatability, with rich meat and sauce or sweet fragrance.

关 键 词：鸭副产品 加工工艺 休闲食品 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]