摘要
研究以安徽特有鹅种皖西白鹅的鹅肝为主要原料,经过反复实验得出新型鹅肝酱的制作工艺,以感官评价得出利用本土鹅种的普通鹅肝加工生产鹅肝酱时,按质量比2∶1添加猪肥膘肉,同时以85℃煮制3.5 h可得到最佳感官品质的鹅肝酱。该研究对我国本土鹅种产品深加工和开发利用具有一定参考意义。
The livers of Wanxi white gooses, a distinctive species of goose in Anhui, are taken as the main material of this study.Repeated experiments on the liver are carried out to obtain new craftsmanship of foie gras. According to sensory evaluation, it is concluded when the common liver of native goose species is used to produce foie Gras, if we add fat pork in the proportion of 2:1,followed by 3 and a half hours of cooking at the temperature of 85°C, the optimum foie gras with sensory quality can be obtained.Therefore, the research is of valuable reference to the deep processing and development of native goose species in China.
出处
《巢湖学院学报》
2015年第6期58-62,共5页
Journal of Chaohu University
基金
安徽省优秀青年人才基金重点项目(项目编号:2013SQRL149ZD)
安徽省教学改革与质量提升计划重大教学改革研究项目(项目编号:2014zdjy155)
关键词
鹅肝酱
脂肪含量
煮制条件
感官品质
感官评价
foie gras
fat content
cooking condition
sensory quality
sensory evaluation
