酵母抽提物在卤鸭脖中的应用研究

Study on application of yeast extract in pot-stewed duck's neck

概述了对卤鸭脖产品的调味趋势;并对酵母抽提物在卤鸭脖中的应用特点进行了分析;通过应用对比实验和感官品评的方法,证明了酵母抽提物在卤鸭脖产品中具有较好的掩盖腥味、提升醇厚味和鲜美味有较好的效果。

The trend of pot-stewed duck’s neck seasoning was introduced.The application features of yeast extract in pot-stewed duck’s neck were studied.Through the application comparative experiments and sensory evaluation methods,the yeast extract could cover up fishy smell,and promote mellow taste and fresh delicious.