鹅肉松加工工艺优化及品质分析

Optimization of Processing Technology of Goose Meat Floss

以鹅肉为原料,通过单因素试验和正交试验对鹅肉松半成品加工工艺中的煮制时间、烘烤温度和烘烤时间进行研究,以及对半成品到成品鹅肉松加工过程中的再次烘烤时间、铺松厚度进一步优化,最终得到鹅肉松的最佳加工工艺参数为半成品鹅肉松煮制时间6 h,烘烤时间120 min,烘烤温度80℃;成品鹅肉松的最佳工艺参数为再次烘烤时间12 min,铺松厚度3 mm。在此配方下的鹅肉松外观具有肉松形态,无杂质,颜色均匀,呈金黄色。

This study was undertook to optimize the processing technology of goose meat floss by single factor and orthogonal tests,which include three factors of semi-finished goose meat floss(boiling time,roasting temperature and roasting time),and the key factors of the finished product(re-roasting time and the thickness of floss).The optimal processing parameters were determined as follows:boiling time,roasting temperature and roasting time of semi-finished goose meat floss were 6 h,120 min and 80℃respectively.Semi-finished goose meat floss was processed into finished goose meat floss by re-roasted for 12 min with a thickness of 3 mm.The final goose meat had the appearance of floss,without impurities,uniform color and golden yellow color.