摘要
以鹅骨架为主要原料,通过单因素试验和正交试验,研究风味鹅骨架的加工工艺。结果表明:煮制时间为1.5h,复煮料包添加量为原料包1/3,焦糖色素添加量0.15%时,产品质量最好。
In this study, goose skeleton as the raw material was developed into a kind of flavor food product. Through single factor experiment and orthogonal experiment, the processing technique of flavor goose skeleton was studied. The results revealed that, the production quality was the best when the boiling time was 4h, the amount of re -boiled material package was 1/3 of raw materials, and caramel pigment content was 0. 15%.
出处
《肉类工业》
2010年第8期24-27,共4页
Meat Industry
基金
黑龙江省农垦总局科技局"十一五"重点攻关项目(HNKXIV-08-11)
关键词
鹅骨架
腌制
生产工艺
goose skeleton
package
processing technique
