鸭肉松制备的关键工艺优化

Optimization of Key Process Parameter for the Production of Duck Meat Floss

通过对影响鸭肉松制备关键工艺条件的研究,并合理控制鸭肉松半成品制备工艺中初煮时间、复煮时间、烘烤温度以及烘烤时间4个关键因素,以及在半成品到成品加工过程中,通过对影响产品品质、物性等指标的关键因素的进一步优化控制,得到鸭肉松制备的关键工艺参数:半成品制备初煮时间3.0 h、复煮时间2.5 h、烘烤时间130min、烘烤温度80℃;成品制备刀片种类十字型搅拌刀、搅拌时间2.0min、烘烤温度80℃、烘烤时间6.0min、铺松厚度4mm。通过此工艺能够制备出香味浓郁、色泽金黄的优质鸭肉松。

We undertook this study to optimize the key process parameters for the production of duck meat floss, including four crucial factors affecting the processing of semi-finished product （initial cooking time, secondary cooking time, roasting temperature and roasting time） and the important factors influencing the quality and physical properties of duck meat floss during subsequent processing into finished product. The optimal process parameters were determined as follows： a two- step cooking process for 3.0 h followed by 2.5 h was performed before roasting at 80 ℃ for 130 min to obtain semi-finished product which was subsequently processed into finished product by mincing it with a cross-shaped blade for 2.0 rain and then roasting at 80 ℃ for 6.0 min with a thickness of 4 mm. Under these conditions, high-quality duck floss having a strong aroma and golden color was obtained.