摘要
啤酒鸭的做法有很多,风味各异,有些工艺制作的啤酒鸭嫩度达不到消费者的要求,为了提高啤酒鸭的嫩度适应标准化生产,采用氯化钙溶液浸泡鸭肉的方法,使其在不改变风味的前提下,通过对氯化钙溶液浓度、浸泡时间、加热时间等因素的影响,结合感官评定和嫩度测定进行研究。结果表明,在氯化钙溶液浓度200 mmol/L,浸泡时间10 min,加热时间20 min时,嫩度达到最佳,且有啤酒鸭应有的特殊风味。
There are many ways of brewery duck with different flavors. The tenderness of some brewery ducks cannot reach the demand of consumers. In order to improve the tenderness of the beer duck to meet the standard production,the method of soaking the duck meat with calcium chloride solution was used in this paper,so that it can be soaked by the concentration of calcium chloride solution without changing its flavor. The effects of time,heating time and other factors were studied by sensory evaluation and tender determination. The results showed that when the concentration of calcium chloride solution was 200 mmol/L,the soaking time was 10 min and the heating time was 20 min,the tenderness reached the best,and the special flavor of the brewery ducks should be found.
作者
李岩
崔震昆
LI Yan;CUI Zhenkun(Luoyang First Vocational High School,Luoyang,He＇nan 471000,China;School of Food Science,He＇nan Institute of Science and Technology,Xinxiang,He＇nan 453003,China)
出处
《农产品加工（下）》
2018年第11期18-20,共3页
Farm Products Processing
基金
2017年度河南科技学院教育教学改革研究项目(2017PUKC09)
2018年河南科技学院教师教育课程改革研究项目(2018JSJYZZ09)
关键词
鸭肉
嫩度
氯化钙
感官评定
duck meat；tenderness；calcium chloride；sensory evaluation
