摘要
以普通鸭肝为主要原料研究风味鸭肝酱的最佳工艺配方。利用香辛料和不同温度的水处理鸭肝。为达到进一步去腥减色的目的,通过单因素实验获得鸭肝、瘦猪肉、鸡肉的最佳比例;匀浆过程中冰水的添加量;以及柠檬酸和β-环糊精的添加量。最终获得风味鸭肝酱的最佳工艺配方。
Investigate the optimal process of flavorful duck liver sauce with general duck liver. Treating duck liver with spice, warm and boiling water. Design experiments to get the objective of removing fishy smell and decoloration. Obtain the optimum mixture ratio of duck liver, lean pork and chicken the addition of ice water during homogenization the addition of citric acid and β-cyclodextrin with solely factor experiments. And in the end obtain the optimalformula of flavorful duck liver sauce.
出处
《中国调味品》
CAS
北大核心
2012年第10期57-59,68,共4页
China Condiment
关键词
鸭肝酱
去腥
减色
改善风味
duck liver sauce
remove fishy smell
decoloration
improve flavour
