皖西白鹅肉干的加工技术

Study on the Processing Technology of Wanxi White Goose Dried Meat

试验采用嫩化、腌制、滚揉、微波熟化、微波干燥脱水等新工艺方法来加工皖西白鹅肉干。结果表明:嫩化剂最佳配方为1.5%CaCl2,0.5%木瓜蛋白酶,0.2%复合磷酸盐;腌制配料的最佳用量是食盐1.5%,白砂糖7%,白酒1%;腌制时间为40h,使加工出的皖西白鹅肉干制品在口感、嫩度、色泽等方面与传统肉干比都得到了明显改善,且具有独特的鹅肉风味。

The dried meat of Wanxi white goose was processed using following technology： tenderizing, pickling, tumbling, microwave cooking, microwave drying and so on. The quality of taste, tenderness, and color were measured. The results showed that the optimum processing conditions were 1. 5% calcium chloride, 0. 5% papayin, 0. 2% compound phosphate, 1.5% salt, 7% sugar, and 1% white liquor; the curing period is 40h. The quality of the product is better than the traditional product, and has the unique goose meat flavor.