摘要
以鹅掌为原料,采取抑腥调味技术手段,经过乳酸发酵与浸泡腌制同步技术措施,经真空封口后常压杀菌,开发酸辣鹅掌休闲食品。结果显示:鹅掌煮制25min,发酵温度为30℃,盐浓度选择5%,发酵泡制48h,装袋真空包装,100℃沸水杀菌15min,可制成色、香、味、形、俱佳的鹅掌休闲食品,保质期可达3个月。
A canned spicy goose web with fresh goose web was taken as raw material to develop instant hot and sour goose web by anti- fishy smell seasoning mean and synchronization technology of lactic acid fermentation and pickling. Then through the vacuum sealed and normal pressure sterilization,the products were obtained. The results showed when the fresh goose web cooked for 25 min,fermentation temperature was 30℃,salt concentration was 5%,fermentation time was 48 hours,the products was vacuum packaged and sterilized at 100℃ in boiling water for 15 min,the leisure food of goose web with good color,smell,flavor and shape was obtained. Its shelf life was up to three months.
出处
《肉类工业》
2016年第4期12-13,16,共3页
Meat Industry
关键词
鹅掌
酸化
发酵
goose web
acidification
fermentation
