CAJ | 학술논문

以鸭肉为主要原料，对影响酱鸭在酱制过程中风味较大的香辛料进行了筛选，并通过单因素试验和正交试验，对主要香辛料的最佳配比进行了研究.结果表明：白芷、肉蔻、八角3种香辛料对产品的风味影响较大；最佳配比为白芷1.0%，肉蔻1.2%，八角1.0%.
이압육위주요원료，대영향장압재장제과정중풍미교대적향신료진행료사선，병통과단인소시험화정교시험，대주요향신료적최가배비진행료연구.결과표명：백지、육구、팔각3충향신료대산품적풍미영향교대；최가배비위백지1.0%，육구1.2%，팔각1.0%.
By using duck as material,the main spices,which have great effects on flavor of stewed duck in the stewing,were selected and the optimal formula of these main spices was studied by single factor orthogonal test design.The results showed that angelica dahurica,nutmeg and star anise were the main spices;the optimal formula was angelica dahurica 1.0%,nutmeg 1.2%,star anise 1.0%,according to the water weight.