生态保鲜酱鸭工艺的研究
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摘要
酱鸭在江西生产历史悠久,是江西的地方特色产品,国内加工酱鸭多以樱桃谷鸭为原料加工而成,由于樱桃谷鸭饲养周期短(35d),肉质疏松不结实,脂肪多,肉味不香,影响酱鸭品质,特别是制作工艺不同,品质和口味及保质期相差很大。江苏以北是把白条鸭处理后以卤汤直接卤制而成,出品率在68%～72%,肉质以甜、嫩为特色。以江西红毛鸭为原料,生长周期长,72～80d,鸭子瘦肉多、脂肪少,体重在1. 4～1. 6kg,经过预处理、浸泡、烘烤、酱卤、生态保鲜、包装而成。产品在小于25℃以下的环境可保鲜30d,出品率在51%～53%之间。主要特点:香味浓郁,辣、麻可口,细嚼有劲道、有回味等。
Sauced duck had a long production history in Jiangxi,and it was a local characteristic product in Jiangxi. The cherry valley duck was mostly taken as raw material and sauced duck was processed in China. Because the feeding cycle of cherry valley duck was short( 35 d),and the meat was loose and not strong,and the fat was more,and meat flavor was not enough,and the quality of the sauced duck was affected,especially the production technology was different,the difference of quality and taste and shelf life were large. To the north of Jiangsu,the white duck carcass was treated and then directly marinated in brine soup,and the production rate was 68% to 72%,and the meat quality was characterized by sweetness and tenderness. Jiangxi red-feather duck was taken as raw material,and the growth period was long and it was 72 ～ 80 d,and the duck had more lean meat,less fat,and the body weight was 1. 4 ～ 1. 6 kg. It was made by pretreating,soaking,baking,marinating,ecologically preserving and packaging. The product could be kept fresh for 30 d in the environment below 25 °C,and the production rate was between 51% and 53%. The main features were rich aroma,spicy,hot delicious,slow taste chewy and aftertaste.
Sauced duck had a long production history in Jiangxi,and it was a local characteristic product in Jiangxi. The cherry valley duck was mostly taken as raw material and sauced duck was processed in China. Because the feeding cycle of cherry valley duck was short( 35 d),and the meat was loose and not strong,and the fat was more,and meat flavor was not enough,and the quality of the sauced duck was affected,especially the production technology was different,the difference of quality and taste and shelf life were large. To the north of Jiangsu,the white duck carcass was treated and then directly marinated in brine soup,and the production rate was 68% to 72%,and the meat quality was characterized by sweetness and tenderness. Jiangxi red-feather duck was taken as raw material,and the growth period was long and it was 72 ～ 80 d,and the duck had more lean meat,less fat,and the body weight was 1. 4 ～ 1. 6 kg. It was made by pretreating,soaking,baking,marinating,ecologically preserving and packaging. The product could be kept fresh for 30 d in the environment below 25 °C,and the production rate was between 51% and 53%. The main features were rich aroma,spicy,hot delicious,slow taste chewy and aftertaste.
引文
1周永昌,胡润华.国鸿荟萃的研制[J].肉类工业,2013,(11):16-18
2 刘冬豪,张映娜,肖剑等,即食熟肉微生物限量研究[J],肉类工业,2013,(6):40-44
2 刘冬豪,张映娜,肖剑等,即食熟肉微生物限量研究[J],肉类工业,2013,(6):40-44