摘要
以鹌鹑为原料,采用干腌法,经过宰杀、腌制、预煮、烘烤、包装、灭菌等工艺,确定了腌制过程中使用6%的加盐量以及在预煮浸汁过程中加入25 g/L水的生抽与25 g/L水的老抽以及25 g/L水的黄酒,生产了一种营养丰富,具有良好口感的红烧鹌鹑休闲食品,解决了鹌鹑在加工过程易出现肉质松散,过滥以及腥味等关键技术问题。
The conditions for preparation of braised quail were studied in this paper.The materials were processed by dry salting method,including slaughter,salting,pre-cooking,baking,packaging and sterilization.The optimum quantity of salt added during salted procedure was determined as 6%,and the quantities of the thin sauce,dark sauce and yellow wine added into 1 L water during pre-cooking were 25 g,25 g and 25 g,respectively.Under these conditions,the braised quail was produced with rich nutrient and good taste.Besides,some key technique problem such as loose of meat and fishy smell during processing procedure were solved.
出处
《现代食品科技》
EI
CAS
2011年第8期1005-1006,1046,共3页
Modern Food Science and Technology
基金
2010年江南大学大学生创新训练计划项目
关键词
红烧
鹌鹑
肉质
braised
quail
meat quality
