| 鹅肝酱的研制 |
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| 引用本文： | 赵文红,刘锐,白卫东,余少雄. 鹅肝酱的研制[J]. 农产品加工．学刊, 2007, 0(10): 10-12 |
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| 作者姓名： | 赵文红 刘锐 白卫东 余少雄 |
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| 作者单位： | 广东仲恺农业技术学院,食品学院,广东,广州,510225 |
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| 摘 要： | 以普通鹅肝为主要原料,研制鹅肝酱的工艺流程和最佳工艺参数。研究了腌制剂、热烫、添加调味剂煮制和添加肉类对鹅肝酱品质的影响。通过正交实验分析,得到鹅肝酱的最佳工艺参数为:腌制剂用量5%,添肉配比为4∶5∶5,热烫时间5min,煮制时间10min。
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| 关 键 词： | 鹅肝 鹅肝酱 除腥 |
| 文章编号： | 1671-9646（2007）10-0010-03 |
| 修稿时间： | 2007-08-22 |
Study on Prepartion of Eganjiang |
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| Zhao Wenhong,Liu Rui,Bai Weidong,Yu Shaoxiong. Study on Prepartion of Eganjiang[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(10): 10-12 |
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| Authors: | Zhao Wenhong Liu Rui Bai Weidong Yu Shaoxiong |
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| Affiliation: | Food School, Guangdong Zhongkai Agricultural Technology College, Guangzhou, Guangdong 510225, China |
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| Abstract: | This study showed the best craft process and parameters of the goose liver catsup using goose liver as raw material. the salt system,hotly burns,boils the system and increases craft other meats were studied. Obtains the best craft condition through the orthogonal experiment is:the salt preparation amount used is 5%,adds the meat allocated proportion for 4∶5∶5,hotly burns the time is 5 min,boils the system time 10 min. |
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| Keywords: | liver of goose goose liver catsup un-fishiness |
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