烹制对盐水鹅复合保鲜剂吸收的影响

以1.2‰酒石酸+0.7‰山梨酸钾组成的有机酸复合保鲜剂,应用于盐水鹅制品中。观察卤煮过程中调味品对其吸收率的影响,结果表明,在卤煮中期加入,肉中吸收率较高,加入生姜、黄酒会降低其吸收,食盐和其他调味品的使用则无影响。卤汁中分布的保鲜剂较多,在回流卤煮过程中,对提高在鹅肉中的吸收率具有累加效应。从而为有机酸复合保鲜剂的合理使用提供了依据。

The Influence of Cooking Process on the Absorption Rate of Compound Freshness-preserving Agent for Saltwater-stewed Geese

The organic acid compound freshness-preserving agent made of 1.2‰ tartaric acid and 0.7‰ potassium sorbate hasbeen used in the products of saltwater-stewed geese. The results of the research into the influence of used condiments on theabsorption rate in the process of stewing in brine show that the absorption rate appears to be higher in the geese flesh when thecompound agent is used in the middle of stewing in brine. Lower absorption rate is observed when ginger or yellow wine isadded. The use of salt and other condiments gives no influence on the absorption rate. More freshness-preserving agent beingdistributed in brine gives progressive effect on the enhancement of the absorption rate in geese flesh when it is stewed in the brinefor the second time. So the basis for the reasonable use of organic acid compound freshness-preserving agent has been provided.