经典酱鸭加工技术研究

Study on processing technology of classical sauced duck

酱鸭是我国传统酱卤制品的典型代表,深受消费者的喜爱。因地区、气候、习惯、喜爱不同,在全国各地区形成色、香、味、形各具特色的多种代表性产品。但其制作方法大多沿用传统工艺,以小作坊加工为主,面临卫生条件差、生产效率低、出品率低、质量不稳定等问题。研究吸取传统工艺精华基础上,结合现代化肉类加工技术,创新腌制配方,引进新技术、新工艺、新设备制作经典酱鸭,提高了生产效率,缩短50%的腌制时间,提高出品率,确保产品质量稳定。

Sauced duck was a typical representative of traditionalsauced and stewed products in China,andit was well received by consumers.Various representative products with different characteristics were formed in various regions of the country because of different regions,climates,habits and preferences.However,most its production methods were based on traditional technology,and they weremainly processed in small workshops,andproblems were faced such as poor sanitary conditions,low production efficiency,low production rate and unstable quality.Based on the essence of traditional technology,modern meat processing technology was combined,and the curing formula was innovated,and new technology,new process and new equipment were used to prepareclassical sauced duck.The production efficiency was improved,and the curing time was reduced by 50%,and the yield rate was increased,and the stable quality of products was ensured.