摘要
研究了腊鸭腿的加工工艺,针对腌制和干制两个环节进行试验设计,通过试验确定腌制与干制环节的最佳工艺参数及配方,腌制采用混合腌制法,湿腌制时间是7 d;干制采用间歇式干燥方式,采用55℃/16 h,15℃/8 h,45℃/16 h,15℃/8 h,55℃/16 h,15℃/8 h的组合方式进行干燥,并对产品进行质量检测,采用此工艺生产的腊鸭腿符合国家标准。
The processing technology of the bacon duck leg had been studied. The experiments had designed on the two sections of pickles and dehydrating. The best processing parameters and formula of pickles and dehydrating had been ensured by the experiments. The pickles were used mixed pickling method, the time of pickles were 7 d. The drying section was used interrupted dry （55 ＇℃/16 h, 15 ℃：2/8 h, 45℃C/16 h, 15℃/8 h, 55℃（2/16 h, 15 ℃/8 h）. At last the production of the processing technology were detected, the quality index of production measure up nationalstandards.
出处
《食品工业》
北大核心
2012年第4期72-75,共4页
The Food Industry
关键词
腊鸭腿
腌制
干制
cured duck leg
pickle
dehydrate
