休闲鹅肉干制作工艺研究  

Technology of Leisure Jerky for Goose

作　　者：张喜才[1] 彭春雷[1] 

机构地区：[1]荆楚理工学院,湖北荆门448000

出　　处：《农产品加工（创新版）（中）》2013年第11期39-41,共3页Farm Products Processing

基　　金：荆楚理工学院科学研究项目(ZR201005)

摘　　要：肉干是中国传统休闲食品的典型代表。随着水分含量的降低,蛋白质含量高达45%以上,当含水量降到20%左右,肉干易于加工。因食用方便、风味独特、营养丰富、保质期长,深受消费者的喜爱。该工艺主要是以鹅肉为加工对象,通过试验对配料、烘烤时间、烘烤温度进行研究,得出最佳的烘烤温度为80℃,时间为2.0 h。Dried meat is a typical representative of Chinese traditional meat products witch is made after flavoring and drying products. With the reduction of water content, the nutrient enrichment and the protein content as high as more than 45% from this the dried meat has complement proteins and long shelf life. This process is mainly aim on the ingredients to achieve the best baking temperature and time for goose, and the best condition is with the baking temperature at g0 ~C for 2.0 h.

关 键 词：卤煮配料 烘烤时间 温度 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]