期刊文献+

盐水鸭生产中关键工艺点及改进的研究进展 被引量:2

Research progress on key point and improvement in processing of water-boiled salted duck
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摘要 综述了盐水鸭生产中成熟、复卤及杀菌3个环节,重点介绍了延长货架期的研究进展,并讨论上述环节对品质影响的机制以及盐水鸭生产中可能的改进工艺——宰后冷却、滚揉和冷杀菌技术。 In the paper, ageing, rebrining and sterilization three links of water - boiled salted duck production were summarized. The research progress on prolonging shelf life was mainly studied. And the influence mechanism of those links on quality and potential improving technology - the precooling methods after slaughter, tumbling process and nonthermal sterilization technologies were discussed.
出处 《肉类工业》 2010年第5期47-51,共5页 Meat Industry
关键词 盐水鸭 成熟 复卤 货架期 water - boiled salted duck ageing rebrining shelf life
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