摘要
本试验以甜皮鸭作保藏对象，采用多种方法预处理；添加不同防腐剂，再辅以适当的物理方法处理，置常温下（２５～３２℃）保存观察，经过多次实验，发现用８％山梨酸钾溶液侵泡处理３０ｍｉｎ后用配制好的卤水卤制，然后添加复合保鲜剂ＴＰＥＶ进行油炸处理，接着用３～４层复合袋真空包装，最后用湿热法或微波法处理，效果非常好，保藏期从原来的６～７天提高到２个月以上，最高可达６个月。
The sweet-skin-duck was utilized as the main object for preservation inthis test,by choosing several pretreatment methods and preserving with different prservativesand combining with suitable physical methods,then we kept it in ambient temperature(25-32℃)and observed changes taken place,An optimum method for keeping thesweet-skin-duck fresh was investigated:first steepping 30 min into a solution of 8%potassium sorbate,then cooking with the bittern and preserratizing with TPEV for frying,finally vacuum packing with laminated film bag of PET/AL/CPP.
出处
《中国食品添加剂》
CAS
1995年第1期25-29,共5页
China Food Additives
