摘要
川味板鸭表面干爽、金黄色,肉质结实,切面红白分明,烟熏味浓郁,咸鲜微有麻辣味,咀嚼口感好。利用食品加工技术结合川菜调味技法,通过正交试验分析比较,最终确定川味板鸭的最佳工艺条件为:5.5%的精盐,0.6%的八角,0.5%的小茴香,0.9%的砂仁,0.6%的桂皮,0.7%的花椒,0.5%的老姜,0.8%的干辣椒,6%的料酒,1%的白糖,0.02%的亚硝酸盐,在12℃的条件下连续发酵18h,自然晾干15d,在55℃的条件下连续熏制2.5h可得感官性状为优的产品。
Sichuan style salted duck has a dry and golden surface,hard texture,a red white trenchant section,a rich smoky flavor,a little spicy in salty umami and a good taste of chewing.This paper combines food processing technology with Sichuan cuisine flavoring techniques.By comparing and analyzing results of orthogonal experiments,it eventually defines the best process conditions:keeping fermenting for 18 hours with 5%refined salt,0.6%star anise,0.5%fennel,0.9%Amomum villosum,0.6%cinnamon,0.7%Zanthoxylum bungeanum,0.5%ginger,0.8%dry pepper,6%cooking wine,1%sugar and 0.02%nitrite under the condition of 12 degree Celsius,natural drying for 15 days,and under the condition of 55 degree Celsius keep smoking for 2.5 hours.
作者
胡金祥
HU Jinxiang(Sichuan Tourism University,Chengdu 610100,Sichuan,China)
出处
《四川旅游学院学报》
2021年第6期22-25,共4页
Journal of Sichuan Tourism University
基金
四川省教育厅科研项目“椒麻鸡复合调味汁改良研究”,项目编号:18ZB0444
四川省教育厅科研项目“四川特色调味品开发及生产关键技术研究”,项目编号:18TD0043。
关键词
川味板鸭
制作工艺
改良优化
Sichuan style salted duck
production technology
innovation and optimization