文章摘要
周雯,王修俊,田多,张二康,徐雯,冯廷翠.三穗血浆鸭湿法腌制技术标准化生产研究[J].包装工程,2019,40(17):38-47.
ZHOU Wen,WANG Xiu-jun,TIAN Duo,ZHANG Er-kang,XU Wen,FENG Ting-Cui.Standardized Production of Sansui Plasma Duck by Wet Method[J].Packaging Engineering,2019,40(17):38-47.
三穗血浆鸭湿法腌制技术标准化生产研究
Standardized Production of Sansui Plasma Duck by Wet Method
投稿时间:2019-01-25  修订日期:2019-09-10
DOI:10.19554/j.cnki.1001-3563.2019.17.007
中文关键词: 三穗鸭  湿法腌制  响应面  标准化
英文关键词: Sansui duck  wet curing  response surface  standardization
基金项目:中央引导地方科技发展专项资金(黔科中引地[2018] 4020)
作者单位
周雯 1.贵州大学 a.酿酒与食品工程学院 b.发酵工程与生物制药省级重点实验室贵阳 550025 
王修俊 1.贵州大学 a.酿酒与食品工程学院 b.发酵工程与生物制药省级重点实验室贵阳 550025 
田多 1.贵州大学 b.发酵工程与生物制药省级重点实验室贵阳 550025 
张二康 1.贵州大学 a.酿酒与食品工程学院 b.发酵工程与生物制药省级重点实验室贵阳 550025 
徐雯 1.贵州大学 a.酿酒与食品工程学院 b.发酵工程与生物制药省级重点实验室贵阳 550025 
冯廷翠 2.镇远县名城食品厂贵州 镇远 557700 
摘要点击次数:
全文下载次数:
中文摘要:
      目的 为了实现三穗血浆鸭湿法腌制技术的标准化,以提升产品的品质。方法 以三穗鸭为原料,通过研究三穗鸭腌制过程中腌制时间、食盐浓度、料酒浓度、料液比对三穗血浆鸭综合品质的影响,在单因素试验基础上,根据Box-Benhnken试验设计原理,对鸭肉湿法腌制工艺进行研究。结果 得到了三穗血浆鸭湿法腌制工艺各影响因素条件,腌制时间为4.1 h,食盐的质量浓度为3 g/L,料酒的体积分数为3.1%,料液体积比为1︰1.5,在此工艺条件下,产品的综合评分为0.7867,鸭肉表面润泽,颜色金黄,酥香四溢,品质良好。结论 说明该标准化腌制工艺有利于提高三穗血浆鸭产品的品质和稳定性。
英文摘要:
      The paper aims to achieve standardization of Sansui plasma duck wet curing technology and improve product quality. With Sansui duck as the raw material, the effects of curing time, salt concentration, cooking liquor concentration and material-liquid ratio on the comprehensive quality of Sansui plasma duck were studied. Based on the single factor experiment, according to Box-Benhnken design principle, the wet curing process of duck meat was studied. The influencing factors for the wet curing process of Sansui plasma duck were as follows: curing time 4.1 h, salt concentration 3 g/L, cooking wine concentration 3.1%, material-liquid ratio 1︰1.5. Under this process condition, the comprehensive score of the product was 0.7867. The surface of the duck meat was moist, the color was golden, the fragrance was overflowing, and the quality was good, indicating that the standardized curing process was beneficial to improve the quality and stability of the Sansui plasma duck product.
查看全文   查看/发表评论  下载PDF阅读器
关闭

关于我们 | 联系我们 | 投诉建议 | 隐私保护 | 用户协议

您是第22598153位访问者    渝ICP备15012534号-2

版权所有:《包装工程》编辑部 2014 All Rights Reserved

邮编:400039 电话:023-68795652 Email: designartj@126.com

    

渝公网安备 50010702501716号