风味鸭爪加工工艺研究  

Study on the Process of Flavor Duck Feet

作　　者：闵二虎 MIN Er-hu(Jiangsu College of Tourism, Yangzhou 225127, Jiangsu, China)

机构地区：[1]江苏旅游职业学院

出　　处：《食品研究与开发》2019年第17期158-164,共7页Food Research and Development

摘　　要：以鸭爪为主要原料,通过正交试验和感官评价方法对鸭爪的预制、碱发和浸渍等工艺环节进行研究。结果表明,鸭爪最佳煮制条件为90℃水温,煮制6min,料酒添加量为20mL。最佳碱发处理为0.2%NaOH,30℃浸泡25min,浸渍液的最佳配比为1kg水中加入味极鲜100g、白醋70g、蔗糖30g、味精4g、食盐50g。应用本配方制成的泡鸭爪色泽洁白明亮,外观完整,咀嚼性好,质地紧密,气味芬芳。对照GB/T23586-2009《酱卤肉制品》的要求,对成品的盐分,水分,总糖含量和pH值进行测定,产品相关指标符合国家标准要求。The main ingredient was duck feet. The pre-made of the duck feet, rising by food base and impregnation will be studied through orthogonal experiment and organoleptic evaluation. Experiments showed that the best cooking time of the duck was 6 minutes with 90 degrees and the cooking wine was 20 mL. The best rising by food base was soaking 25 minutes in 30 degree water with 0.2 % NaOH. Besides, the best density of the steeping fluid was the mixture of 1 kg water, 100 g Weijixian (soy sauce), 70 g white vinegar, 30 g sucrose, 4 g monosodium glutamate and 50 g salt. The duck feet made from this formula enjoy bright white color, intact body, nice chewiness, tight texture and fragrant smell. After measuring the salt, water, total sugar content and pH as required by the GB/T23586-2009 <stewed meat in seasoning>,every quota was in the national standard range.

关 键 词：风味鸭爪 煮制 碱发 浸渍 理化指标 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]