摘要
通过采用KCl和CaCl_(2)部分替代NaCl,开发低钠盐板鸭的加工工艺。单因素试验研究了加盐配方、腌制时间、风干时间和风干温度对板鸭感官品质的影响,在此基础上通过正交试验优选了低钠盐板鸭的加工工艺。结果表明,复合盐替代加工低钠盐板鸭的最佳工艺条件为加盐配方60%NaCl+40%KCl、腌制时间48 h、风干时间84 h和风干温度12℃。
In this paper,KCl and CaCl_(2) were partially used to replace NaCl in order to develop the processing technology of dried salted duck with low sodium.The effects of salting formula,salting time,drying time and drying temperature on the sensory quality of salted duck were studied.The results showed that the best processing conditions of low sodium salted duck were as follows:salt adding formula was 60% NaCl+40% KCl,salting time was 48 hours,and drying at 12℃ for 84 hours.
作者
张华锋
张晨笛
杜乐新
童红甘
费学海
王武
ZHANG Hua-feng;ZHANG Chen-di;DU Le-xin(School of Food and Bioengineering,Hefei University of Technology,Hefei,Anhui 230009;Animal Husbandry and Veterinary Technology Promotion Station,Laian,Anhui 239200)
出处
《安徽农业科学》
CAS
2021年第5期169-171,共3页
Journal of Anhui Agricultural Sciences
基金
安徽省重点研发计划项目“低盐优质板鸭加工关键技术研究及产业化示范”(1804a07020132)。
关键词
板鸭
复合盐
感官评价
工艺优化
Dried salted duck
Compound salt
Sensory evaluation
Process optimization
