川味板鸭制作工艺研究

On the Processing Technology of Sichuan Style Salted Duck

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.