休闲鸭肉软罐头生产新工艺研究

目的]研究了一种用腌制工序替代卤制工序生产鸭肉制品的新工艺。方法]以冻鸭腿为材料,将腌制料均匀涂抹在鸭腿表面,在15～18℃下腌制24 h,之后经脱水、包装、杀菌后冷却成品。腌制中,以盐含量、糖含量、料酒含量和味精含量为影响因素,通过正交试验确定腌制料的最佳配方,并选取腌制时间、脱水时间和杀菌时间为影响因素,在单因素试验的基础上进行正交试验,确定生产工艺的最适条件。结果]优化的腌制料配方为:糖2.0%,盐2.0%,料酒2.0%,味精1.5%;优化的生产工艺条件为:腌制条件为15℃腌制24h,脱水条件为60℃脱水90 min;杀菌条件为121℃杀菌30 min。结论]该工艺采用腌制工序替代卤制工序,生产简便,产品质量稳定,得到的鸭肉制品具有卤制品相似的风味、色泽和口感。

Study on a New Technology for Producing Duck Meat Soft Can

Objective] The aim was to study the a new technology for producing the duck products with the pickling technology in replace of the marinating process.Method] With the frozen duck leg as the material,the pickling material was evenly smeared in the surface of the duck legs to pickle for 24 h at 15-18 ℃,and then they were produced through the dehydration,package,sterilization and cooling.In the pickling process,with the contents of salt,sugar,cooking wine and monosodium glutamate as the influencing factors,the orthogonal experiment was conducted to confirm the optimum formula and with the times of pickling,dehydration and sterilization as the influencing factors,the orthogonal experiment was conducted on base of the single test to deter mine the optimum conditions for the production technology.Result] The optimized formula of the pickling material was as follows:the sugar of 2.0%,salt of 2.0%,cooking wine of 2.0%,monosodium glutamate of 1.5%;the optimized conditions for the production technology were as the follows:the duck was pickled for 24 h at 15 ℃,dehydrated for 90 min at 60 ℃ and sterilized for 30 min at 121 ℃.Conclusion] The technology of replacing the marinating process with the pickling process was simple and convenient in the production and the product was stable in the quality.The obtained duck meat products showed the flavor,color and taste similar with the marinating products.