摘要
通过试验确定的烤鸭加工工艺参数分别为:淡盐卤浓度为8～9波美度;麦芽糖、清水、白酒比例是1∶7∶0.2;晾坯12h以上;烤制温度是180～200℃,烤制时间为45min;杀菌温度121℃,杀菌时间35min。该工艺生产出来的烤鸭产品五香烧烤味浓郁,常温下至少保存3个月,其理化指标也符合国家标准。
In this paper, the duck was tested to determine the process parameters as： the concentration of light brine of 8 -9°Be; the ratio of malt, water and liquor 1：7： 0.2; air -dried for 12h or more ; baking temperature of （ 180 - 200） ℃, baking time of 45 min ; sterilization temperature of 121 ℃,sterilization time of 35min. The duck products with this process produced a rich spiced barbecue flavor and could preserve for at least 3 months at room temperature, and its physical and chemical indicators met the national standards
出处
《肉类工业》
2012年第2期16-18,共3页
Meat Industry
关键词
常温
烤鸭
加工工艺
room temperature
roast duck
processing technique
