腌制型卤香味鸭翅的研制

文章研究了腌制型卤香味鸭翅的加工工艺及配方,实现了卤香味鸭翅的标准化、统一化生产.本工艺结合了腌制、蒸煮、微波、油炸等工序,以感官评分为评价指标,研究了原辅材料的配伍,得到腌制型卤香味鸭翅的最佳腌制配比为花椒1％,白糖3％,食盐4％,八角1％；最佳蒸煮时间为15min.

The research for pickled halogen duck wing

This paper the process and recipe of pickled halogen duck wing and make the standard and unified become true.The process Combines of pickle,microwave fry and so on,Referenced to sensory evaluation,studies affect of the ratio of ingredients and materials to the pickled halogen duck wing.Through analysis and discussions of the orthogonal test,the result shows as follows.The best content of pepper is 1 %,sugar is 3%,salt is 4%,anise is 1%,the best time of braise is 15 min.