Processing Technology of New Type Dried Goose Floss

Abstract

Abstract: The processing technology of dried goose floss and the amounts of three adjuncts were studied by single factor and orthogonaltests in this study.The results showed that the optimal processing conditions are as follows:boiling time of goose meat 6 hours,baking temperture and time 70 ℃ and 90 min respectively,and stir-frying time 40 min,and the potimal amounts of three adjuncts are sugar 18%,soy sauce 6% and salt 1.5% respectively.The final product is of golden yellow color and soft tissue state.The yield rete is increase by 16.3% by adding 2% soybean protein.Meanwhile,the product cost is decreased.

Key words: goose meat, dried meat floss, processing technology

LIU Qin-Hua, ZHOU Guang-Hong, YU Xiao-Ling, LI Jin-Jin, MA Han-Jun. Processing Technology of New Type Dried Goose Floss[J]. FOOD SCIENCE, 2008, 29(11): 147-149.

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Processing Technology of New Type Dried Goose Floss

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