摘要
以凤尾菇和鹅肥肝为原料,制备一种新型风味鹅肝酱。通过单因素及正交实验分析确定鹅肝酱最佳配方为:凤尾菇添加量(均以鹅肝泥重计)60%、植物油添加量12%、增稠剂添加量6%、冰水添加量60%。并对此条件下生产的鹅肝酱进行常温贮藏实验,结果表明,该新型风味鹅肝酱口感细腻、风味独特、营养丰富,符合罐头产品的相关质量标准。
Phoenix trail mushroom and goose fat liver were taken as raw material. A new flavor goose liver sauce was prepared. Though single factor and orthogonal experiments, the optimum formula of it was determined. The result showed that the addition of phoenix trail mushroom, vegetable oil, thickeners and ice water was 60% , 12% , 6% , 60% , respectively. The product was obtained under this condition, and the room temperature storage experiment of it was carried out. The result showed that it had delicate taste, unique flavor, rich nutrition, and accorded with the relative quality standards of canned products.
出处
《肉类工业》
2013年第12期17-20,共4页
Meat Industry
关键词
凤尾菇
鹅肝
鹅肝酱
正交实验
phoenix trail mushroom
goose liver
goose liver sauce
orthogonal experiment
