| 白市驿板鸭的研究现状 |
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| 引用本文： | 林楠,李生伟,唐荣勤,张晋,秦福生.白市驿板鸭的研究现状[J].安徽农业科学,2013,41(3):1248-1249,1252. |
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| 作者姓名： | 林楠 李生伟 唐荣勤 张晋 秦福生 |
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| 作者单位： | 重庆白市驿板鸭食品有限责任公司,重庆,401329 |
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| 摘 要： | 白市驿板鸭是我国传统特色产品之一,深受广大消费者喜爱。综述了影响板鸭质量的关键生产因素、板鸭的保鲜技术以及腌制方法对板鸭含盐量的影响,为以后企业研究和生产板鸭产品提供理论基础。
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| 关 键 词： | 板鸭 研究现状 保鲜 腌制方法 |
Research Status of Baishiyi Salted Duck |
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| Institution: | LIN Nan et al(Chongqing Baishiyi Salted Duck Food CO.,Ltd,Chongqing 401329) |
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| Abstract: | Baishiyi Salted Duck is a traditional product in China, which is favored by most consumers. The key processing factors that affecl the qualities of salted duck, the preservation technologies of salted duck, and the pickling methods that affect the qualities of salted duck were reviewed, which provides a theoretical basis for enterprises producing duck products in the future. |
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| Keywords: | Duck Research status Preservation Pickling method |
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