摘要
在确定了酱鹅肥肝生产工艺的基础上,利用三因素三水平正交实验确定了几种辅料的最佳配比。结果表明,酱鹅肥肝的标准生产工艺为:修割、洗涤、预煮、冲洗、熟制、真空封口、高压灭菌、包装,所用辅料的配比为:糖30g/500g、环状糊精2g/500g、VE0.24g/500g。
On Basing the technique of production, the orthogonal experiment of three factors and three levels, and the optimum proportion of some materials were confirmed. The results showed that the techincs included cutting, washing, pre-cooking, flushing, cooking, vacuum sealing, high pressure exterminating, packing, and the optimum flavorings were sugar 30 g/500 g, cyclodextrin 2 g/500 g, vitamin E 0.24 g/500 g the proportion.
出处
《黑龙江八一农垦大学学报》
2005年第4期87-89,共3页
journal of heilongjiang bayi agricultural university
关键词
鹅肥肝
酱制
多不饱和脂肪酸
goose liver
salting catsup
multi-unsaturated fatty acid
