摘要
就盐水鹅工艺优化与质量控制技术进行了研究。经工艺改进后,能保持传统制品特色,口感更鲜嫩,风味优于市售品。针对盐水鹅易腐性高的特点,筛选出适用的有机酸复合保鲜剂,建立了真空包装、核辐射综合保质技术体系。
The paper studied the optimized technology of salted water goose and its quality control technique. The goose processed with improved technology can maintain traditional product flavor and taste more fresh and tender. Their flavor, of course, is much better than that of those sold on the market. In order to extend the shelf life we have sieved out an applicable organic-acid multi-freshness-preserving agent and established a comprehensive technical system of vacuum packing and nuclear radiation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第11期100-102,共3页
Science and Technology of Food Industry
基金
国家科技部基金资助课题
关键词
盐水鹅
工艺
有机酸保鲜
辐照保质
salted water goose
technology
freshness preservation with organic acid
quality-preserving by radiation
