鸭肉脯加工工艺研究  

Study on Processing Technology of Preserved Duck Meat

作　　者：陈顺心 杨洁茹 陈亚蓝 CHEN Shunxin;YANG Jieru;CHEN Yalan(School of Food,Xinyang University of Agriculture and Forestry,Xinyang,He'nan 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《农产品加工》2023年第13期33-36,共4页Farm Products Processing

基　　金：信阳农林学院2019年度学校青年基金(2019LG009);部分豫南弱筋小麦品种淀粉分子结构表征对比及改性品质调控(QN2021026)。

摘　　要：为探索鸭肉脯的最佳制作工艺,采用单因素试验及正交试验方法研究了鸭肉脯制作过程中不同条件对其品质的影响。最终确定最佳工艺条件为斩拌时间12 s,腌制时间8 h,烘制温度60℃,烘制时间70 min。在最佳条件下烤制出来的鸭肉脯测得TVB-N含量为18,pH值为6.4,感官评分为88分,外观呈棕红色,表面干爽、无色斑;口感细腻,味道鲜美;成品片形整齐,薄而晶莹,色泽鲜艳;咀嚼性好,无粗糙感。In order to explore the best processing technology of preserved duck meat,the effects of different conditions on the quality of preserved duck meat were studied by single factor and orthogonal test.Finally,the optimum process conditions were determined:the chopping time was 12 s,the pickling time was 8 h,the baking temperature was 60℃,and the baking time was 70min.Under the best conditions,the content of TVB-N was 18,the pH value was 6.4,the sensory score was 88.The appearance of preserved duck meat was brownish red,and the surface was dry and free of color spots.The taste was delicate and delicious.The finished product had neat shape,thin and crystal,and bright color.And the product had good chewability,no roughness.

关 键 词：鸭肉 肉脯 正交试验 感官鉴评 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]