期刊论文

Study on the optimization of pot-stewed technology in the processing process of the crispy fried duck

中文

肉类工业

1008-5467

2018

02

14-21

10.3969/j.issn.1008-5467.2018.02.004

湖北省重大科技创新计划项目(关键技术研发类)(ZDG2015000350)；

本校为第一机构

卤制工艺是增加香酥鸭产品风味至关重要的一步,因此,通过单因素实验和正交实验对卤制工艺进行优化设计,研究不同的卤制温度(80、85、90、95、100℃)、卤制时间(70、80、90、100、110min)和焖制时间(10、20、30、40、50min)对鸭腿蒸煮损失、剪切力和感官评分的影响。得出影响卤制后产品感官评分和剪切力的先后顺序为:卤制温度>卤制时间>焖制时间。较优的卤制工艺条件为卤制温度95℃,卤制时间90min,停火焖制时间40min。在该工艺条件下,卤制后产品感官评分为72.9分,剪切力为3.957kg。

The pot-stewed technology was a crucial step to increase the flavor of the crispy fried duck product,so the pot-stewed technology was optimized and designed through the single factor experiment and orthogonal experiment. The effect of different pot-stewed temperature（ 80℃,85℃,90℃,95℃ and 100℃）,pot-stewed time（ 70 min,80 min,90 min,100 min and 110 min） and braised time（ 10 min,20 min,30 min,40 min and 50 min） on the cooking loss,shear force and sensory score of duck legs were studied. The sequential order of the effect on the sensory ...