川味板鸭制作工艺研究  

On the Processing Technology of Sichuan Style Salted Duck

作　　者：胡金祥 HU Jinxiang(Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院烹饪学院,四川成都610100

出　　处：《四川旅游学院学报》2021年第6期22-25,共4页Journal of Sichuan Tourism University

基　　金：四川省教育厅科研项目“椒麻鸡复合调味汁改良研究”,项目编号:18ZB0444;四川省教育厅科研项目“四川特色调味品开发及生产关键技术研究”,项目编号:18TD0043。

摘　　要：川味板鸭表面干爽、金黄色,肉质结实,切面红白分明,烟熏味浓郁,咸鲜微有麻辣味,咀嚼口感好。利用食品加工技术结合川菜调味技法,通过正交试验分析比较,最终确定川味板鸭的最佳工艺条件为:5.5%的精盐,0.6%的八角,0.5%的小茴香,0.9%的砂仁,0.6%的桂皮,0.7%的花椒,0.5%的老姜,0.8%的干辣椒,6%的料酒,1%的白糖,0.02%的亚硝酸盐,在12℃的条件下连续发酵18h,自然晾干15d,在55℃的条件下连续熏制2.5h可得感官性状为优的产品。Sichuan style salted duck has a dry and golden surface,hard texture,a red white trenchant section,a rich smoky flavor,a little spicy in salty umami and a good taste of chewing.This paper combines food processing technology with Sichuan cuisine flavoring techniques.By comparing and analyzing results of orthogonal experiments,it eventually defines the best process conditions:keeping fermenting for 18 hours with 5%refined salt,0.6%star anise,0.5%fennel,0.9%Amomum villosum,0.6%cinnamon,0.7%Zanthoxylum bungeanum,0.5%ginger,0.8%dry pepper,6%cooking wine,1%sugar and 0.02%nitrite under the condition of 12 degree Celsius,natural drying for 15 days,and under the condition of 55 degree Celsius keep smoking for 2.5 hours.

关 键 词：川味板鸭 制作工艺 改良优化 

分 类 号：TS972[轻工技术与工程]