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气体射流冲击“北京烤鸭”烤制过程皮下温度与膨化关系的研究 被引量:3

Study on relationship of temperature and puffing in roasting process "peking roast duck"with air-impingement
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摘要 在气体射流技术研制的北京烤鸭机的基础上,通过测定鸭油析出量,鸭坯质量减少量,皮下温度与表皮温度,鸭皮膨化厚度等随时间的变化趋势,得出温度高的部位,膨化效果好。同时观察鸭皮膨化后的微观结构。 Determined quantity of separate out oil, decrement of duck, thickness of epidermis puffing and trend of temperature during the whole roasting process base on "Peking roast duck" oven with technology of air-impingementing. Results showed that the higher temperature under skin the better puffing, and the micromechanism of puffed epidermis observed.
出处 《食品科技》 CAS 北大核心 2008年第10期68-70,共3页 Food Science and Technology
基金 国家自然科学基金项目(30571312) 教育部博士点基金项目(20060019011)
关键词 射流冲击 “北京烤鸭” 膨化 温度 air-impingementing peking roasting duck puffing temperature
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