重庆白市驿板鸭加工现状及发展趋势  

Processing Status and Development Trend of Baishiyi Salted Duck in Chongqing

作　　者：常海军[1] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆400067

出　　处：《重庆工商大学学报（自然科学版）》2011年第2期217-220,共4页Journal of Chongqing Technology and Business University:Natural Science Edition

基　　金：重庆工商大学博士科研启动基金项目(2010-56-12)

摘　　要：概述了重庆白市驿板鸭的发展历史、产品特点以及加工工艺和操作要点,通过对影响板鸭生产质量的原料质量以及生产工艺等关键因素分析,提出了在板鸭生产过程中采用原料质量控制、工艺革新、设备改进和成品质量控制等相应的控制措施,并对今后白市驿板鸭的现代工业化生产其生产工艺和相应的产品品质特性研究进行了展望。This article outlines the history,product characteristics,processing technology and operating points of Baishiyi salted duck in Chongqing.Through the analysis of the key factors that affect production quality of salted duck,such as material quality and processing technology and so on,the corresponding measures for quality control during material quality control,processing innovation,equipment improvement and final products quality control are proposed.Finally,modern technology for industrialized production and quality characteristics research for Baishiyi salted duck are prospected further.

关 键 词：白市驿板鸭 加工现状 质量控制 发展趋势 

分 类 号：S817.2[农业科学—畜牧学]