CAJ | 학술논문

以腌制品色泽和食盐含量为主要指标,探讨采用超声波腌制对鸭盹腌制工艺的影响研究.试验结果表明:鸭肫超声波腌制的最佳工艺参数为:超声波功率160W、腌制液食盐浓度12%、超声波腌制时间100min;超声波能有效地促进盐分的扩散与渗透,提高腌制品的蛋白质可消化性,且样品色泽与新鲜原料接近.
이업제품색택화식염함량위주요지표,탐토채용초성파업제대압순업제공예적영향연구.시험결과표명:압순초성파업제적최가공예삼수위:초성파공솔160W、업제액식염농도12%、초성파업제시간100min;초성파능유효지촉진염분적확산여삼투,제고업제품적단백질가소화성,차양품색택여신선원료접근.
Taking color and salting content of duck gizzard as main index,effect of ultrasonic wave treatment on salting processing of duck gizzard was evaluated.Results showed that optimum salting parameters were as follows:ultrasonic power 160W,salting content 12%,time for salting 100min.Under this condition,the ultrasonic wave can promote the diffusion and osmosis of salt,increasing the digestibility,and the color of salted product close to the raw material.