Study on the Processing Technology of Braised Goose Series Handy Food

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (3): 274-276.

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Study on the Processing Technology of Braised Goose Series Handy Food

LIU Xue-Jun, XIE Chun-Yang, WU Xiao-Guang, YU Lei

College of Food Engineering, Jinlin Agricultural University

Online:2005-03-15 Published:2011-09-19

Abstract

Abstract: Using goose leg, wing, breast, neck, head, and stomach as raw materials, the processing technologies of braised goose series handy food were studied. According to the multiple actors in orthogonal experiment, the optimal tender formula of braised goose series handy food was:the papain 0.04%, lime chloride 3%, composite phosphate 0.4%.

Key words: braised goose, tender, papain, lime chloride, composite phosphate

LIU Xue-Jun, XIE Chun-Yang, WU Xiao-Guang, YU Lei. Study on the Processing Technology of Braised Goose Series Handy Food[J]. FOOD SCIENCE, 2005, 26(3): 274-276.

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Study on the Processing Technology of Braised Goose Series Handy Food

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