盐水鹅中复合保鲜剂吸收率的研究

A Study on the Absorption Rate of Compound Fresh-preserving Agent for Saltwater-Stewed Geese

现有盐水鹅包装食品的灭菌技术不足以将全部微生物彻底灭活。引入复合保鲜剂可以延长产品的保质期 ,但卤煮过程中 ,其合理用量一直成为瓶颈问题。通过对其加工方法和调味品的分析研究结果表明 ,在卤煮中期加入复合保鲜剂 ,肉中吸收率较高。加生姜或黄酒会降低吸收率 。

The present bacterium-killing technique for packed saltwater-stewed geese has not been advanced enough to completely wipe out the microbes existing in them. The introduction of compound fresh-preserving agent can prolong the quality guarantee period of the products. But now the reasonable dosage in brine has long been where the key question lies. The results of the research into their processing methods and the analysis of used condiments show that the absorption rate appears to be higher in the goose flesh while the compound fresh-preserving agent is used in the middle of stewing in brine. Lower absorption rate is observed while ginger or yellow rice wine is added. The use of salt and other condiments give no influence on the absorption rate.