摘要
介绍了采用预调制的泡椒浸渍液泡制鸭舌的加工工艺。试验结果表明,鸭舌在90～95℃水中预煮10min,并于0～5℃浸渍液中腌制24h,无菌真空包装,100℃杀菌20min。所得产品品质最佳,常温下保质期可达6个月。
The processing technique of duck tongue pickled with pepper solution was introduced in this paper. The results revealed that after the process of pre -cooked at 90 -95℃ for 10 minutes, pickled at 0-5℃ for 24h, packed under vacuum, and sterilized for 20 rain at 100℃ , the finished product pos- sessed the best flavor, and its shelf life could be up to 6 months at room temperature.
出处
《肉类工业》
2012年第10期13-15,共3页
Meat Industry
基金
浙江省重大科技专项农业项目(编号:2008C12032)
温州市农业科技研究开发项目(编号:X20080023)
关键词
鸭舌
泡椒
加工工艺
duck tongue
pickled pepper
processing technique
