Abstract
In order to improve the production technology system and the product quality. Using the Sansui duck as raw material, the effects of pre-cooking time, curing time, salt concentration and cooking wine concentration on the comprehensive quality of duck meat were studied, and the dry-cured process of Sansui plasma duck was optimize. The results showed that Sansui plasma duck optimum parameters of dry-cured process in were obtained: pre-cooking time 2.4 min, curing time 39.0 min, salt concentration 3.0% and cooking wine concentration of 2.9%. Under this condition, the duck meat has moisted surface, color goldenand uniform, special duck fragrance, and its meat is tender and tight.
Publication Date
2-28-2018
First Page
205
Last Page
212
DOI
10.13652/j.issn.1003-5788.2018.02.043
Recommended Citation
Xiaohong, GAO; Xiujun, WANG; and Duo, TIAN
(2018)
"Optimization on dry-cured process of Sansui plasma duck of Guizhou,"
Food and Machinery: Vol. 34:
Iss.
2, Article 43.
DOI: 10.13652/j.issn.1003-5788.2018.02.043
Available at:
https://www.ifoodmm.cn/journal/vol34/iss2/43
References
[1] 刘源, 徐幸莲, 王锡昌, 等. 同时蒸馏萃取法分析鸭肉挥发性风味[J]. 食品与机械, 2007, 23(4): 15-17.
[2] 顾永江, 陶宇航, 何明才, 等. 三穗鸭品种特性概述及产业发展现状与对策[J]. 上海畜牧兽医通讯, 2013 (6): 44-45.
[3] LIU Yuan, XU Xing-lian, OU-YANG Gang-feng, et al. Chan-ges in volatile compounds of traditional chinese nanjing water-boiled salted duck during processing[J]. Journal of Food Science, 2006, 71(4): 371-377.
[4] ARNAU J, SERRA X,COMAPOSADO J, et al. Technologies to shorten the drying period of dry-cured meat products Original Research Article[J]. Meat Science, 2007, 77(1): 81-89.
[5] JIN Guo-feng, HE Li-chao, WANG Qing-ling, et al. Pulsed pressure assisted brining of porcine meat[J]. Innovative Food Science & Emerging Technologies, 2014, 22(4): 76-80.
[6] 罗青雯, 刘成国, 周辉, 等. 真空腌制与传统腌制加工过程中腊肉的品质变化[J]. 食品与机械, 2015, 31(2): 56-62.
[7] 高娟, 朱凯悦, 武晋先, 等. 响应面分析法优化草鱼的干腌工艺[J]. 食品工业科技, 2013, 34(6): 246-250.
[8] 郝宝瑞, 张顺亮, 张坤生, 等. 干腌和湿腌对清酱肉理化及感官特性的影响[J]. 食品工艺科技, 2014, 35(17): 57-61.
[9] 黄艾祥. 云南干腌火腿品质特征形成与微生物作用研究[D]. 重庆: 西南大学, 2006: 27-62.
[10] 程传波, 朱秋劲, 夏先林, 等. 传统中式牛肉干生产过程中蛋白质流失情况分析[J]. 食品科学, 2009, 30(23): 22-26.
[11] 竺尚武. 涂膜制作低盐干腌火腿的研究[J]. 食品与机械, 2003(5): 15-16.
[12] 徐为民, 殷燕涛, 诸永志, 等. 不同腌制方式对鸭肉腌制速率及肉质的影响[J]. 现代食品科技, 2014, 30(8): 201-205.
[13] ALI M S, YANG H S, JEONG J Y, et al. Quality of duck breast and leg meat after chilling carcasses in water at 0, 10 or 20 ℃[J]. Asian-Just J. Anim. Sci, 2007, 20(12): 1 895-1 900.
[14] 胡武. 新型食品烟熏液的制备及两种烟熏肉制品的工艺研究[D]. 湛江: 广东海洋大学, 2014: 20.
[15] 沈小璐, 汪兰, 熊光权, 等. 淘汰蛋鸭鸭肉品质的测定及其相关性研究[J]. 食品科技, 2016, 41(3): 139-144.