三穗血酱鸭加工工艺研究

Study on the processing technology of Sansui duck in brown sauce blood

对生产工艺腌制、炒制、鸭血添加等关键工序进行研究,确定了优化后的工艺参数.确定复合发色剂（硝酸钠、亚硝酸钠）用量为0.010％,发色助剂异抗坏血酸钠用量0.04％,复合磷酸酸盐（焦磷酸钠、磷酸二氢钠）用量为0.4％,腌制时间为24h;炒制时间控制在2～3min;添加7％的鸭血,产品酱色明显,表面湿润.对总氮、非蛋白氮、水分活度、硬度、弹性、恢复性、咀嚼性等指标测定,产品品质佳、风味好、利用率高,适于工业化、市场化生产.

The salting, frying, duck blood addition amount and other key processes in the production process were studied and the process parameters were determined. The optimum processing conditions were as follows： composite send lubricious agent （sodium nitrate and sodium nitrite） addition 0. 010%, chromogenic agent of sodium erythorbate addition 0.04%, the composite phosphate acid salt（sodium pyrophosphate, sodium dihydrogen phos- phate） addition 0.4%, salting for 24 hours. After frying for 2-3mins and adding 7% duck blood, the product had obvious brown color and the surface was moist. The total nitrogen, non-protein nitrogen, water activity, hardness, elasticity, restorative, chewiness index was detected, result showed that the product was good in quality, flavor and it was suitable for industrialization and marketization with high utilization.