摘要
以鸭掌为主要原料,采用预调制的川明参风味泡制液对鸭掌进行浸泡,同时对其生产工艺进行优化研究。结果表明:鸭掌在95℃的汤中预煮时间为8min,当在添加了3%的川明参粉的泡制液中浸泡时间为12h时,所得产品品质最佳。
The duck palm was taken as the main raw material to be pickled by pre -modulated ehuanmingshen flavor dipping solution. And the production process was optimized and studied. The resuits showed that when the duck was precooked at 95℃ for 8min in soup and steeped in dipping solution added with 3% ehuanminshen powder for 12h, the product of the best quality was obtained.
出处
《肉类工业》
2016年第5期4-5,7,共3页
Meat Industry
基金
四川省教育厅2015年自然科学研究项目(15ZB0311)
关键词
鸭掌
川明参
加工
duck palm
chuanminshen
processing
