摘要
综述了盐水鸭生产中成熟、复卤及杀菌3个环节,重点介绍了延长货架期的研究进展,并讨论上述环节对品质影响的机制以及盐水鸭生产中可能的改进工艺——宰后冷却、滚揉和冷杀菌技术。
In the paper, ageing, rebrining and sterilization three links of water - boiled salted duck production were summarized. The research progress on prolonging shelf life was mainly studied. And the influence mechanism of those links on quality and potential improving technology - the precooling methods after slaughter, tumbling process and nonthermal sterilization technologies were discussed.
出处
《肉类工业》
2010年第5期47-51,共5页
Meat Industry
关键词
盐水鸭
成熟
复卤
货架期
water - boiled salted duck
ageing
rebrining
shelf life
