摘要
采用低温慢煮工艺开发一种盐水鸭。通过对烘烤温度、烘烤时间、低温慢煮温度、低温慢煮时间4个因素分别进行单因素试验与正交试验,以盐水鸭的感官特性作为评价指标,得出盐水鸭的最佳工艺参数。结果表明:当烘烤温度50℃,烘烤时间50 min,低温慢煮温度75℃,低温慢煮时间3 h时,制得的盐水鸭产品最佳。
A kind of salted duck was developed by slow-cook.The sensory evaluation results was determined according to single factor experiment and orthogonal experiment,using baking temperature,baking time,slow-cook temperature and slow-cook time as main affecting factors.The optimum industrial production technology of salted duck was obtained.The results showed that the salted duck product was the best when baking temperature 50℃,baking time 50 min,slow-cook temperature 75℃,and slow-cook time3 h.
作者
王树军
刘敬斋
刘淑杰
王岩
WANG Shujun;LIU Jingzhai;LIU Shujie;WANG Yan(Shandong Action Biotech Co.,Ltd.,Linyi 276036)
出处
《食品工业》
CAS
2024年第7期19-22,共4页
The Food Industry
