摘要
在以鹅颈为原料的方便食品中,作者研究了腌制、卤煮、外拌料3个环节的配方和工艺条件。得到较佳的配方和工艺条件为:腌制时食盐质量浓度为6 g/dL、腌制时间7 h;卤煮时辣椒用量4 g/dL、食盐3 g/dL、卤煮时间60 min;外拌料时豆瓣酱20 g/dL、调味粉3 g/dL、芝麻油2.5 g/dL、精炼油20 g/dL。
Goose is a kind of nutrient and healthy food clue to the high protein, low fat. This manuscript was to achieve a technology that could produce the convenience food of gooseneck. For this, the salt system, the bittern and cooking system and the outside mixed system were studied, and a serials of interesting results were achieved： the pickling salt concentration was 6 g/dL and the time 7 h, in the bittern and cooking link, the capsicum dosage was 4 g/dL and the salt concentration 3 g/dL and cooking time 60 min;in outside seasoning link, 20 g/dL soy bean paste, 3 g/dL seasoning powder, 2.5 g/dL sesame oil and 20 g/dL refined oil.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第6期48-52,共5页
Journal of Food Science and Biotechnology
基金
广东省重大科技攻关项目(2005A203033001)
关键词
鹅肉
鹅颈制品
酱卤制品
方便熟食
goose
gooseneck products
sauce bittern product
convenience food
