摘要
对鸭肉鸭骨肠的加工工艺进行探讨。结果表明:以60%鸭肌肉为主要原料,用15%鸭肥肉、12%鸭骨泥、5%改性淀粉、3%白糖、1.8%食盐、0.06%β-环状糊精、0.18%异VC-Na、0.6%大曲酒及0.2%味精等辅料配合,经清洗、分割、绞碎、粉碎、斩拌、灌制、漂洗、煮制、烘干、冷却及包装等工艺加工,即可制得品质风味优良的鸭肉鸭骨肠制品。
A preliminary investigation into the processing technology for duck meat and bone sausage was conducted in the present study. The results showed that duck meat and bone sausage products excellent in both quality and flavor could be achieved by using 60% duck lean meat as the main material with the additions of 15% duck fat meat, 12% duck bone dust, 5% modified starch, 3% white sugar, 1.8% salt, 0.06% β-cyclodextrine, 0.18% sodium D-isoascorbate, 0.6% Daqu liquor and 0.2% monosodium glutamate through cleaning, segmentation, crushing, chopping, filling, rinsing, cooking, drying, cooling and packaging.
出处
《肉类研究》
2011年第10期22-25,共4页
Meat Research
关键词
鸭肉
鸭骨
香肠
工艺
duck meat
duck bone
sausage
technology
