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Position: Home > Articles > Improvement of Technologies of Salted Duck and Effects on the Quality MEAT RESEARCH 2009 (6) 21-23

板鸭工艺改良及品质分析

作  者:
曾凡梅;孙卫青
单  位:
长江大学生命科学学院
关键词:
板鸭;工艺改良;品质分析
摘  要:
本文对传统板鸭生产的腌制和干制工艺进行了改良,干腌采用4.5%的食盐;湿腌、干制与发酵、成熟相结合,腌制液接种混合菌种,并将含盐量降低到3%,腌制温度为10℃,时间为18h;干制温度为33℃,时间为16h,生产周期为3天。工艺改良后的板鸭显著降低了含盐量,缩短了生产周期,仍保留了传统产品独特的腌腊风味。
译  名:
Improvement of Technologies of Salted Duck and Effects on the Quality
作  者:
ZENG Fanmei,SUN Weiqing(College of Life Science Yangtze University,Jingzhou Hubei 434025 China)
关键词:
salted duck;improvement of technologies;quality analysis
摘  要:
The improvement of curing and drying technologies of salted duck were studied.The results were that the duck was dry-cured in 4.5% salt,and then preserved in liquid with strains and 3% salt.The temperature of preservation was 10℃ and of drying was 33℃,the time of preservation was 18 h and of drying was 16h.The unique favor of traditional salted duck was not changed significantly under new conditions of short production cycle with 3 days and low salt level.

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