| 酥香鹅系列方便食品的研制 |
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| 引用本文： | 刘学军,谢春阳,吴晓光,于雷.酥香鹅系列方便食品的研制[J].吉林农业大学学报,2003,25(6):689-690,699. |
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| 作者姓名： | 刘学军 谢春阳 吴晓光 于雷 |
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| 作者单位： | 吉林农业大学食品工程学院,吉林,长春,130118 |
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| 基金项目： | 吉林省科技厅资助项目(980215) |
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| 摘 要： | 以鹅腿、鹅翅、鹅胸、鹅脖、鹅头、鹅心、鹅胗等为原料，经正交试验确定了酥香鹅最佳嫩化配方为木瓜蛋白酶0．04％，氯化钙3％、复合磷酸盐0．4％。在配方中加入中国传统的香辛料及北五味子藤、藿香等辅料，采用先进的加工工艺，制成了香、嫩可口的酥香鹅系列方便食品，
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| 关 键 词： | 酥香鹅 方便食品 嫩化配方 加工工艺 木瓜蛋白酶 氯化钙 复合磷酸盐 |
| 文章编号： | 1000-5684(2003)06-0689-02 |
Preparation of Instant Goose Food |
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| LIU Xue-jun,XIE Chun-yang,WU Xiao-guang,YU Lei.Preparation of Instant Goose Food[J].Journal of Jilin Agricultural University,2003,25(6):689-690,699. |
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| Authors: | LIU Xue-jun XIE Chun-yang WU Xiao-guang YU Lei |
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| Abstract: | Crispy and instant goose food made of goose legs, breast, wings, neck, head and stomach were developed. Optimal formula for obtaining tender products consisted of 0.04% papatease, 3% calcium chloride and 0.4% compound phosphates, which were derived from the results of a orthogonal experimental test, and seasoned with Fructus schisandrae chinensis and Wrinkled gianthyssop. |
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| Keywords: | crispy goose tender Fructus schisandrae chinensis Wrinkled gianthyssop |
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