| 酱鹅肥肝的研制 |
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| 引用本文： | 李雅娟,解文志,于长青,魏冬辉. 酱鹅肥肝的研制[J]. 黑龙江八一农垦大学学报, 2005, 17(4): 87-89 |
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| 作者姓名： | 李雅娟 解文志 于长青 魏冬辉 |
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| 作者单位： | 佳木斯多多食品集团,佳木斯,154007;黑龙江八一农垦大学 |
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| 摘 要： | 在确定了酱鹅肥肝生产工艺的基础上，利用三因素三水平正交实验确定了几种辅料的最佳配比。结果表明，酱鹅肥肝的标准生产工艺为：修割、洗涤、预煮、冲洗、熟制、真空封口、高压灭菌、包装，所用辅料的配比为：糖30g／500g、环状糊精2g／500g、VE0．24g／500g。
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| 关 键 词： | 鹅肥肝 酱制 多不饱和脂肪酸 |
| 文章编号： | 1002-2090（2005）04-0087-03 |
| 收稿时间： | 2005-06-13 |
| 修稿时间： | 2005-06-13 |
Study on Cuisine of Goose Liver |
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| Li YaJuan;Jie WenZhi;Yu ChangQing;Wei DongHui. Study on Cuisine of Goose Liver[J]. journal of heilongjiang bayi agricultural university, 2005, 17(4): 87-89 |
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| Authors: | Li YaJuan Jie WenZhi Yu ChangQing Wei DongHui |
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| Abstract: | On Basing the technique of production, the orthogonal experiment of three factors and three levels, and the optimum proportion of some materials were confirmed. The results showed that the techincs included cutting, washing, pre-cooking, flushing, cooking, vacuum sealing, high pressure exterminating, packing, and the optimum flavorings were sugar 30 g/500 g, cyclodextrin 2 g/500 g, vitamin E 0.24 g/500 g the proportion. |
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| Keywords: | goose liver salting catsup multi-unsaturated fatty acid |
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