酸萝卜鸭肉酱及其工艺制备研究

Study on duck meat paste with sour radish and its preparation technology

通过对酸萝卜鸭肉酱制备工艺进行研究,利用正交试验方法对酸萝卜鸭肉酱的制作工艺进行了优化,并对优化后的产品品质特性进行测定。确定酸萝卜鸭肉酱的最佳配方:鸭肉卤制时间为50min,酸萝卜与鸭肉比例为1.1∶1,菜籽油添加量为70%,辣椒添加量为8%。以此配方加工而成的酸萝卜鸭肉酱品质最佳,酸味突出、色泽红亮、口感适宜、香气浓郁。

The preparation technology of duck meat paste with sour radish was studied,and the orthogonal experiment was adopted to optimize preparation technology of duck meat paste with sour radish,and the quality and characteristics of the optimized products were measured.The optimum formula of duck meat paste with sour radish was determined and it was as follows:the bittern time of duck meat was 50 min,and the ratio of sour radish and duck meat was 1.1∶1,and the addition amount of rapeseed oil was 70%,and the addition amount of capsicum was 8%.Under this condition,the quality of duck meat paste with sour radish was the best,and sour flavor was prominent,and color was bright red,and it had suitable taste and rich aroma.