浙东白鹅宰后糟制加工关键技术优化  

Optimization of the Key Process of White Goose from Eastern Zhejiang in Vinasse

作　　者：张小涛 陈静[1] 周静峰[2] ZHANG Xiaotao;CHEN Jing;ZHOU Jingfeng(Department of Food Science,Zhejiang Pharmaceutical College,Ningbo 315100;Department of Pharmaceutical Engineering,Zhejiang Pharmaceutical College,Ningbo 315100)

机构地区：[1]浙江医药高等专科学校食品学院,宁波315100 [2]浙江医药高等专科学校制药工程学院,宁波315100

出　　处：《食品工业》2019年第12期9-13,共5页The Food Industry

摘　　要：选用90日龄的浙东白鹅,宰后以其新鲜的鹅肉为原料,研究糟制过程的最佳调味料配方和加工工艺条件。通过单因素试验,初步确定煮制时间、糟制时间和鹅肉与酒糟的用量比例,并通过正交试验得到最佳调味料配方。试验结果表明:肉水比1︰1煮制时,同时加入3%食盐、2%白糖、0.8%味精、0.1%五香粉,煮制40 min后所得的鹅肉风味最佳。鹅肉与酒糟按1︰4添加,糟制3 d后再对成品进行真空包装,采用巴氏杀菌法杀菌。所得到的产品肉质细腻,香味纯正,具有较好的应用前景。White goose of 90 d from eastern Zhejiang was selected, and its fresh goose meat was used as raw material after slaughter. The process conditions and characteristics of vinasse salted goose were studied. By single factor experiment, the cooked time and test conditions were preliminarily determined. In addition, the best seasoning formula was discovered through orthogonal test. The results showed the best seasoning formula was 3% salt of the water, 2% sugar, 0.8% monosodium glutamate and 0.1% five spice power, when the meat was boiled with the equal water. In these conditions, when cooked 40 min, and the vinasse was four times the number of meat for 3 d, the taste was the best. After packaging, the meat was sterilized with pasteurizing method. The product had fine meat quality, pure flavor and good application prospect, and it had a good application prospect.

关 键 词：鹅肉 糟制 调味料配方 加工工艺 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]