盐水鸭加工工艺优化的研究  

Study on the Optimization of processing technology of salted duck

作　　者：徐静[1] 杨治治 武杰[1] 杨国辉 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030 [2]天津科技大学食品工程与生物学院,中国天津300457 [3]蚌埠市丰牧牛羊肉制品有限责任公司,安徽蚌埠233000

出　　处：《山东农业工程学院学报》2017年第6期179-180,共2页The Journal of Shandong Agriculture and Engineering University

基　　金：安徽省科技攻关项目(1604a0702031);国家星火计划项目(2012GA710045;2015GA710055);高等学校省级质量工程项目(2015ckjh110)

摘　　要：对盐水鸭加工工艺进行优化,研究食盐添加量、腌制时间、煮制时间以及花椒、生姜、复合磷酸盐添加量对盐水鸭感官品质的影响,在单因素试验的基础上,通过正交试验对加工工艺进行优化。试验结果表明,食盐添加量7%、腌制时间20h、煮制时间40min,花椒含量2%、生姜含量3%、复合磷酸盐含量0.3%时,加工的盐水鸭感官评分最高。To optimize the processing technology of saltwater ducks.Effects of salt dosage,curing time,boiling time and pepper,ginger,compound phosphate addition on the sensory quality of brine duck were studied,on the basis of single factor experiment,the processing technology was optimized by orthogonal test.The results showed that the sensory evaluation of processed salted duck was the best with the salt content of 7%,the curing time of20 h,the boiling time of 40 min,the content of 2%,the content of 3%.

关 键 词：盐水鸭 感官评价 辅料 腌制 

分 类 号：Q959.9[生物学—动物学]