调理鸭舌加工工艺

Research on Processing Technology of Prepared Duck Tongue

作者研究了咀嚼性良好的半干调理鸭舌的生产工艺基本流程,通过降水活试剂渗透联合真空微波干燥提高产品品质,与热风干燥产品相比,产品形状、色泽得到有效改善。结果表明:经质量浓度为5、1、1、3 g/dL的乳糖、麦芽糖、麦芽糊精及乳酸钠混合液(料液质量体积比1 g∶15mL)浸渍1 h及经真空微波干燥处理后,可有效地改善产品品质并延长产品货架期。

The aim of this manuscript is develop a production process of prepared duck tongue with high-chewing. For this, the infiltration of precipitation reagent combined with vacuum microwave drying was explored to improve product quality. Compared with the product by hot air drying, the product characteristics have been effectively improved in the shape and color exhibited improvement. The optimum solution composition is lactose 5 g/100m, maltose 1 g/100m, maltodextrin 1 g/100m and sodium lactate 3 g/100m was 5, 1, 1, 3 g/dL solution, the ratio of solid to liquid is 1 g ：15 mL, impregnated time lh, vacuum microwave drying, Those optimum conditions efficiently improve the product quality and extend shelf life.