CAJ | 학술논문

采用传统粉蒸肉加工方法，结合现代食品加工新技术，探讨方便粉蒸鸭肉最佳生产工艺。结果表明：采用真空包装形式，在米粉细度30目、用量28％，加水量6％，蒸制温度121oC，蒸制时间40rain时粉蒸鸭肉感观风味最佳；此工艺生产的粉蒸鸭肉蛋白质含量16．8％，脂肪含量4．2％，水分含量63．5％；成品经保温检验，其茵落总数为2．35104efu／g，大肠杆菌及致病菌未检出，达到商业无菌要求。
채용전통분증육가공방법，결합현대식품가공신기술，탐토방편분증압육최가생산공예。결과표명：채용진공포장형식，재미분세도30목、용량28％，가수량6％，증제온도121oC，증제시간40rain시분증압육감관풍미최가；차공예생산적분증압육단백질함량16．8％，지방함량4．2％，수분함량63．5％；성품경보온검험，기인락총수위2．35104efu／g，대장간균급치병균미검출，체도상업무균요구。
By adopting the traditional processing method of steamed meat combined with the modern food processing technology, the optimum producing technology of convenient steamed duck was studied and determined as follows： the vacuum packaging, 30 mesh rice milling 28% , water contend 6% , steam 40 minutes at 121℃, under this condition, the protein, fat and moisture content of steamed duck were 16.8% , 4.2% and 63.5% respectively. The finished product was tested by insulation, the total number of colonies was 2. 35104cfu/g, E. coli and pathogenic bacteria were not detected, meeting the commercial sterility requirements.