烤鸭鸭胚动态变压腌制加工工艺优化

为提高腌制效率,改善烤鸭品质,便于传统烤鸭工业化批量生产,以烤鸭鸭胚为原料,采用动态变压腌制技术,通过单因素试验和正交试验优化烤鸭鸭胚动态变压腌制的最佳腌制工艺条件.结果表明:相较于普通湿腌处理,变压腌制能显著提高鸭胚的腌制吸收率、鸭胸肉的盐分含量,显著降低鸭胸肉的蒸煮损失率和剪切力;烤鸭鸭胚动态变压腌制最优工艺为腌制...

Optimization of Dynamic Variable Pressure Curing of Duck Carcass for Roast Duck

In an effort to improve the curing efficiency and the quality of roast duck and to facilitate the massive industrial production of traditional roast duck, the dynamic variable pressure curing of duck carcasses was optimized using one-factorat-a-time and orthogonal array design methods. The results showed that dynamic variable pressure curing significantly improved the marinade absorption rate of duck carcasses and the salt content of duck breast, and reduced the cooking loss and shearing force of duck breast meat compared with traditional wet curing. The optimal processing parameters were as follows: curing time 12 h, salt concentration 8.9 g/100 mL, vacuum pressure ?70 to ?80 kPa, and pulsation ratio 1.5. The as-prepared product had higher salt content, good tenderness and water-holding capacity, and lower cooking loss.