摘要
以传统中草药和营养价值较高的材质为辅料,采用正交试验对十珍鸭的配方进行研究并对其成品的主要理化指标作简要分析。结果表明,香辛料用量为20g/kg,十珍料用量100g/kg,酱制时间20min,盐糖比1/3(g/g),盐糖用量80g/kg时,成品口感最好,蛋白质、脂肪含量分别为44.75%、19.25%。
A new type of duck meat which made by any traditional Chinese herbal medicine and material full of nutrition as an assistance, used the orthogonal experiment to conduct the research to the new type of duck＇s formula, and we has made the summary analysis to its end product＇s main physical and chemical indicators.The result indicated that when the spices material amount used is the 20 g/kg, 10 traditional Chinese herbal medicine amount used is 100 g/kg, sauce system time is 20 min, salty sugar compared to is 1/3 （g/g）, salty sugar amount used is 80 g/kg, the end product feeling in the mouth is best. And protein, fat content, respectively is 44.75 %,19.25 %.
出处
《食品研究与开发》
CAS
北大核心
2009年第10期92-95,共4页
Food Research and Development
基金
江苏省苏北技术创新引导资金项目(BN2008041)
江苏省南通市农业创新科技计划(AL2007029)
关键词
十珍鸭
工艺
理化指标
10 kinds of traditional Chinese herbal medicine and duck maet
technology
physical and chemical indicators
