中国卤鸭制品加工现状及发展对策  

Processing status and development strategies of stewed duck products in China

作　　者：李宗哲[1] 李德远[2] 苏丹 胡杰[2] 

机构地区：[1]军事经济学院研究生一队,湖北武汉430035 [2]军事经济学院军需系,湖北武汉430035 [3]军事经济学院院务部,湖北武汉430035

出　　处：《食品与机械》2014年第6期251-254,共4页Food and Machinery

摘　　要：从加工技术、加工装备、过程控制等方面介绍中国卤鸭制品生产技术和装备存在的问题,提出开发一体化自动化卤制加工装备,采用低温微波杀菌技术、新含气调理及栅栏保鲜等技术,建立HACCP管理体系等,提高卤鸭制品的生产效率和质量,延长卤鸭制品的货架期,整体提升中国卤鸭制品的加工技术水平的思路。Introduced the problems existed in stewed duck products production technology and equipment from processing technology, processing equipment, process control and so on, proposed the train of thought of developing integrated automated processing equipment, adopting low temperature microwave, new gas conditioning and hur die preservation technology, and established HACCP management system and so on. It could improve production efficiency and quality of stewed duck products, prolonging shelf life of stewed duck prod- ucts, and promote the overall level of stewed duck products process- ing technology in China.

关 键 词：鸭肉 加工 装备 低温微波 新含气调理 栅栏技术 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]