即食枸杞盐焗香乳鸽加工工艺研究  

Study on processing technology of instant medlar salt roast pigeonneau

作　　者：金锋[1] 

机构地区：[1]江苏食品职业技术学院(食品与营养工程学院),江苏淮安223003

出　　处：《肉类工业》2011年第7期24-27,共4页Meat Industry

摘　　要：在乳鸽中添加枸杞等辅料,能改善盐焗乳鸽的风味。在盐焗过程中,盐焗温度、盐焗时间、乳鸽重量、枸杞加入量、食品添加剂加入量、粗盐加入量均能影响乳鸽的口味。通过试验,枸杞盐焗乳鸽的最佳工艺为:盐焗时间90m in,温度300℃,乳鸽含量450g,枸杞15g,鸽精1g,精盐用量500g。In this paper, food additives such as medlar could improve the flavor of salt roast pigeonneau when they were added in. During the salt roast process, temperature, time, pigeonneau weight, medlar addition, food additives addition, and salt addition were all important factors influencing the pigeon flavor. The optimum conditions were： 450g pigeonneau roasted for 90 minutes at 300~C with 15g medlar, lg pigeon essence and 500g salt.

关 键 词：枸杞 盐焗鸡 乳鸽 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]