肉类研究
肉類研究
육류연구
MEAT RESEARCH
2013年
1期
30-34
,共5页
张根生%刘娜%邹盈%王月%魏冬珊
張根生%劉娜%鄒盈%王月%魏鼕珊
장근생%류나%추영%왕월%위동산
速冻鸭胸肉%酱汁%调味料%优化
速凍鴨胸肉%醬汁%調味料%優化
속동압흉육%장즙%조미료%우화
quick-frozen duck breast%sauce%seasoning%optimization
要:以鸭胸肉为原料,结合感官评定方法,采用单因素试验以及正交试验分析白糖、酱油、黄酒、香辛料添加量对产品风味的影响.结果表明:速冻酱汁鸭胸肉调味料的最佳配方(占调味料的百分比)为:陈皮0.6%、八角0.6%、丁香0.6%、小茴香0.6%、花椒1.0%、桂皮1.4%、酱油6.0%、白糖5.0%、黄酒8.0%、盐5.0%、水71.2%.
要:以鴨胸肉為原料,結閤感官評定方法,採用單因素試驗以及正交試驗分析白糖、醬油、黃酒、香辛料添加量對產品風味的影響.結果錶明:速凍醬汁鴨胸肉調味料的最佳配方(佔調味料的百分比)為:陳皮0.6%、八角0.6%、丁香0.6%、小茴香0.6%、花椒1.0%、桂皮1.4%、醬油6.0%、白糖5.0%、黃酒8.0%、鹽5.0%、水71.2%.
요:이압흉육위원료,결합감관평정방법,채용단인소시험이급정교시험분석백당、장유、황주、향신료첨가량대산품풍미적영향.결과표명:속동장즙압흉육조미료적최가배방(점조미료적백분비)위:진피0.6%、팔각0.6%、정향0.6%、소회향0.6%、화초1.0%、계피1.4%、장유6.0%、백당5.0%、황주8.0%、염5.0%、수71.2%.
In this study, a seasoning recipe for quick-frozen sauced duck breast consisting of white sugar, soy sauce, yellow rice wine and spices was optimized by one-factor-at-a-time method combined with orthogonal array design. Based on sensory evaluation, the optimal seasoning recipe was found to be composed of 0.6%tangerine peel, 0.6%star anise, 0.6%cloves, 0.6%fennel, 1.0%Sichuan pepper, 1.4%cinnamon, 6.0%soy sauce, 5.0%sugar, 8.0%rice wine, 5.0%salt and 71.2%water.
