摘要
为推动真空低温烹饪技术在甜皮鸭生产工艺中的应用,本研究以传统甜皮鸭生产工艺为基础,结合现代低温烹饪技术,通过单因素实验与正交实验对其工艺进行优化。最终确定低温烹饪甜皮鸭最佳工艺参数:慢煮温度为75℃,慢煮时间为50 min,油炸温度为150℃,油炸时间为1.0 min。本研究为低温烹饪甜皮鸭生产提供理论参考,同时也为低温烹饪技术在其他产品生产中的应用提供借鉴。
In order to promote the application of vacuum low-temperature cooking technology in the production process of sweet skin duck,this research is based on the traditional sweet skin duck production technology,combined with modern low-temperature cooking technology,and optimizes its process through single factor experiment and orthogonal experiment.Finally,the best process parameters for low-temperature cooking sweet skin duck were determined:the slowcooking temperature was 75℃,the slow-cooking time was 50 min,the frying temperature was 150℃,and the frying time was 1.0 min.This research provides a theoretical reference for the production of low-temperature cooking sweet skin duck,and also provides a reference for the application of low-temperature cooking technology in the production of other products.
作者
李锐
崔晓婷
LI Rui;CUI Xiaoting(College of Food Science and Engineering,Lingnan Normal University,Zhanjiang 524048,China;Guangdong Province Cantonese Cuisine Master Master Studio,Lingnan Normal University,Zhanjiang 524048,China)
出处
《现代食品》
2021年第6期99-103,共5页
Modern Food
基金
四川省哲学社会科学重点研究基地川菜发展研究中心“真空低温烹饪对甜皮鸭品质影响研究”(编号:CC19Z13)。
关键词
低温烹饪
甜皮鸭
正交实验
工艺优化
low temperature cooking
sweet skin duck
orthogonal experiment
process optimization
