摘要
鸭肉经解冻、切块、腌制后进行斩拌,并在斩拌中加入各种调料及改性淀粉(磷酸单酯淀粉),然后经灌肠、蒸煮而生产出的不同风味的鸭肉火腿肠系列产品。本研究在利用鸭肉和改型淀粉的同时进一步通过三因子三水平正交试验确定出去除鸭肉本身土腥味的最优添加物配比:白酒1%、姜粉1%、β—环状糊精0.04%,使最终产品在色香味型各方面取得了较好的效果。
The duck meat after defrosting,cutting and slicing, curing and mixing after curing,carries on and mixing multi-seasoning and modified starch（phosphate monoester starch） , then stuffing,steaming to process series products of duck meat ham sausage with different flavor.This research further determined during using duck meat and modification starch through three factors and three horizontal orhtogonal experiments the best product proportion of additives to advoid the duck meat native tasting of itself ：Chinese liquore 1%,ginger powder 1%, β -cycidextrine 0.04%,finally the product get good effect in all respects including color, flavor,taste and shape.
出处
《肉类研究》
2006年第7期17-18,共2页
Meat Research
关键词
鸭肉
火腿
研制
duck meat
ham
development
