固始鹅块的制作工艺优化  

Optimization of Processing Technology of Gushi Goose Pieces

作　　者：陈秋怡 吕静 陈玉平 周舟 王宝刚[1] CHEN Qiuyi;LV Jing;CHEN Yuping;ZHOU Zhou;WANG Baogang(Xinyang Agriculture and Forestry University,Xinyang 464000,China;Henan Mige Food Co.,Ltd.,Gushi 465200,China)

机构地区：[1]信阳农林学院,河南信阳464000 [2]河南米歌食品有限公司,河南固始465200

出　　处：《食品安全导刊》2023年第16期146-148,152,共4页China Food Safety Magazine

基　　金：信阳农林学院校级青年基金(QN2022030)。

摘　　要：本试验以固始鹅为原料,以感官品质为评价指标,通过单因素试验和正交试验探究炖煮时间、料水比、食盐添加量的影响,从而优化固始鹅块的制作工艺。优化后的工艺条件为炖煮时间2 h,料水比1.0∶1.5,以沥干后的鹅肉重量为计量基准,加入食盐4%、姜丝2%、味精2%、食用油6%、蒜4%、干辣椒1%,葱若干,茴香、八角、桂皮少许,此条件制得的鹅块色泽明亮,香气浓郁,咸香爽口,口感最佳。本试验为固始鹅块的进一步推广和发展提供了参考。In this experiment,Gushi goose was used as raw material,and sensory quality was used as evaluation index.Through single factor test and orthogonal test,the effects of stewing time,the ratio of material to water,and salt addition were explored,so as to optimize the processing technology of Gushi goose pieces.The optimal preparation process is as follows:the stewing time is 2 hours,the ratio of material to water is 1.0∶1.5,and the weight of the drained goose meat is taken as the measurement basis,including 4%salt,2%shredded ginger,2%monosodium glutamate,6%edible oil,4%garlic,1%dry pepper,some shallots,and a little anise,star anise,and cinnamon.Under this condition,Gushi goose pieces had bright color,strong aroma and best taste.This experiment provided a reference for the further promotion and development of Gushi goose pieces.

关 键 词：固始鹅块 感官品质 炖煮时间 工艺优化 

分 类 号：TS972.125.2[轻工技术与工程]