重组香菇鸭肉脯的配方和加工工艺优化

Recipe and Processing Optimization of Reconstituted Dried Duck Meat Slice with Shiitake Mushroom

以鸭肉为主要原料,以香菇为特色风味原料,通过单因素试验和正交试验优化重组香菇鸭肉脯的配方和加工工艺。结果表明:重组香菇鸭肉脯辅料的最佳添加量为食盐0.8%,鱼露4%,料酒6%,香菇4%,此时感官评分为96.8。黏合剂的最佳添加量为鸡蛋清3%、玉米淀粉3%、卡拉胶1.0%,此时重组香菇鸭肉脯的拉伸力为12.8 N。最佳加工工艺参数为烘干时间30 min、烘干温度60℃、烘烤时间6 min、烘烤温度190℃,此时的感官评分为97。

The optimized recipe and processing of the reconstituted dried duck meat slice with shiitake mushroom were investigated by single-factor experiment and orthogonal test with duck meat as the main raw material and the shiitake mushroom as the characteristic flavor ingredient.The results showed that 0.8% salt,4% fish sauce,6% cooking wine,and 4% shiitake mushroom were used as optimum auxiliary ingredients for the reconstituted dried duck meat slice with shiitake mushroom,and the sensory score was 96.8.The 3% egg white,3%corn starch,and 1.0% carrageenan were used as optimum adhesives,and the tensile force of the reconstituted dried duck meat slice with shiitake mushroom was 12.8 N.The optimum processing parameters were as follows:drying time of 30 min,drying temperature of 60 ℃,baking time of 6 min,and baking temperature of 190 ℃,and the sensory score was 97.