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Position: Home > Articles > The New Processing Techniques in Dry Salted Duck Production MEAT RESEARCH 2010 (7) 18-20

板鸭加工生产中的新技术

作  者:
罗晓妙;史碧波
单  位:
西昌学院
关键词:
板鸭;腌制;发酵;干制;保鲜
摘  要:
板鸭是我国传统肉类腌制品,其风味独特,深受消费者喜爱。板鸭的传统工艺以手工操作为主,要促使板鸭的规模化生产必须应用一些新的加工技术。本文综述了板鸭生产中应用现代加工技术的概况,分析了这些技术在应用中的问题及应用前景,旨在为板鸭工业化生产提供基础。
译  名:
The New Processing Techniques in Dry Salted Duck Production
作  者:
LUO Xiaomiao,SHI Bibo (Xichang College,Xichang,Sichuan 615013)
关键词:
dry salted duck;salt;fermentation;dry;preservation
摘  要:
Dry salted duck is a kind of traditional production which is popular in China because of its special flavor.The traditional technology of dry salted duck is characterized by handcrafted salting and natural drying,which limited the production scale,so,some new processing techniques were presented to improve the traditional technology and quality of dry salted duck.These new processing techniques were reviewed in present paper,and the problem and prospect in application were also analyzed,which purpose is to provide the basis for the industrial production of dry salted duck.

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