摘要
通过论述酸辣鹅掌的生产工艺流程、操作要点和工艺参数,阐述了鹅掌原料的选择和处理、鹅掌预煮、发酵液和调料汁制备、发酵浸泡工艺、产品杀菌,同时拟定酸辣鹅掌品质标准。
The production process, key points of operation and process parameters of the hot and sour instant goose webs are introduced in this paper. Especially the selection and processing of raw goose feet, precooking, the preparation of fermented broth and seasoning sauce, fermentation and soaking process, product sterilization are described. And the quality standard of the hot and sour instant goose web is drafted.
出处
《农产品加工（下）》
2016年第4期25-27,共3页
Farm Products Processing
关键词
鹅掌
酸化
休闲食品
goose feet
acidification
leisure food
