食品科学

• 工艺技术 • 上一篇    下一篇

鸭肉松制备的关键工艺优化

耿保玉1,范远景1,*,王明和2,刘培志2,张 帆1,孟 静1,金宇霞1,龚 涛1,韦 唯1   

  1. 1.合肥工业大学生物与食品工程学院,安徽 合肥 230009;
    2.安徽刘郎食品有限公司,安徽 宣城 242000
  • 出版日期:2015-12-25 发布日期:2015-12-24
  • 通讯作者: 范远景
  • 基金资助:

    皖江禽类研究院项目(1401032006);安徽省鸭肉制品工程技术研究中心项目(201306G01054)

Optimization of Key Process Parameter for the Production of Duck Meat Floss

GENG Baoyu1, FAN Yuanjing1,*, WANG Minghe2, LIU Peizhi2, ZHANG Fan1, MENG Jing1, JIN Yuxia1, GONG Tao1, WEI Wei1   

  1. 1. College of Biological and Food Engineering, Hefei University of Technology, Hefei 230009, China;
    2. Anhui Liulang Food Limited Company, Xuancheng 242000, China
  • Online:2015-12-25 Published:2015-12-24
  • Contact: FAN Yuanjing

摘要:

通过对影响鸭肉松制备关键工艺条件的研究,并合理控制鸭肉松半成品制备工艺中初煮时间、复煮时间、烘烤温度以及烘烤时间4 个关键因素,以及在半成品到成品加工过程中,通过对影响产品品质、物性等指标的关键因素的进一步优化控制,得到鸭肉松制备的关键工艺参数:半成品制备初煮时间3.0 h、复煮时间2.5 h、烘烤时间130 min、烘烤温度80 ℃;成品制备刀片种类十字型搅拌刀、搅拌时间2.0 min、烘烤温度80 ℃、烘烤时间6.0 min、铺松厚度4 mm。通过此工艺能够制备出香味浓郁、色泽金黄的优质鸭肉松。

关键词: 鸭肉松, 制备工艺, 影响, 品质, 物性, 关键因素

Abstract:

We undertook this study to optimize the key process parameters for the production of duck meat floss, including
four crucial factors affecting the processing of semi-finished product (initial cooking time, secondary cooking time, roasting
temperature and roasting time) and the important factors influencing the quality and physical properties of duck meat floss
during subsequent processing into finished product. The optimal process parameters were determined as follows: a twostep
cooking process for 3.0 h followed by 2.5 h was performed before roasting at 80 ℃ for 130 min to obtain semi-finished
product which was subsequently processed into finished product by mincing it with a cross-shaped blade for 2.0 min and
then roasting at 80 ℃ for 6.0 min with a thickness of 4 mm. Under these conditions, high-quality duck floss having a strong
aroma and golden color was obtained.

Key words: duck meat floss, production process, influence, quality, physical properties, key factors

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