龙岩特产泡鸭爪生产工艺研究  

Research on processing technology of Long-yan pickled duck feet

作　　者：潘志明[1] 

机构地区：[1]闽西职业技术学院,福建龙岩364000

出　　处：《肉类工业》2013年第3期5-7,共3页Meat Industry

摘　　要：以鸭爪主要原料,采用正交实验和感官评定方法对泡鸭爪的生产工艺进行研究。结果表明,鸭爪的最佳煮制时间为4～5min,泡鸭爪浸泡液的最佳配方为每1kg水加入:酱油90g,白醋120g,蔗糖35g,味精4g,香精4g,D-以抗坏血酸钠0.5g,乳酸链球菌素0.5g,乳酸钠2.4g,脱氢乙酸钠0.5g,盐40g,干辣椒20g,大蒜瓣50g,增脆剂0.46g,山梨酸钾0.075g。应用本工艺配方制成的泡鸭爪开盖香气扑鼻,微酸微辣,略带香甜,嚼劲十足,回味无穷。保质期在0～5℃达6个月,常温下达2个月,是一种值得推向市场的产品。Duck feet were taken as main raw materials. Through orthogonal test and sensory evaluation methods, processing technology of pickled duck feet were studied. The results showed that soy sauce 90 g, white vinegar 120 g, sucrose 35g, MSG 4 g, essence 4g, sodium D - isoascorbate 0.5g, nisin 0. 5g, sodium lactate 2.4g, sodium dehydroacetate 0.5 g, salt 40g, chili 20g, garlic 50g, embrittling a- gent 0.46g, potassium sorbate 0. 075g were added in 1 kg water and boiled with duck feet for 4 -5 min, the product smelled well and left endless aftertaste with slightly acid, spicy and sweet and chewy. The shelf life was 6 months at 0 - 5 ℃ and 2 months at room temperature. It was worth to put the products onto the market.

关 键 词：泡鸭爪 生产工艺 龙岩特产 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]