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投稿时间：2022-04-16
投稿时间：2022-04-16
中文摘要: 以鸭肉为主要原料，以香菇为特色风味原料，通过单因素试验和正交试验优化重组香菇鸭肉脯的配方和加工工艺。结果表明：重组香菇鸭肉脯辅料的最佳添加量为食盐0.8%，鱼露4%，料酒6%，香菇4%，此时感官评分为96.8。黏合剂的最佳添加量为鸡蛋清3%、玉米淀粉3%、卡拉胶1.0%，此时重组香菇鸭肉脯的拉伸力为12.8 N。最佳加工工艺参数为烘干时间30 min、烘干温度60 ℃、烘烤时间6 min、烘烤温度190 ℃，此时的感官评分为97。
Abstract:The optimized recipe and processing of the reconstituted dried duck meat slice with shiitake mushroom were investigated by single-factor experiment and orthogonal test with duck meat as the main raw material and the shiitake mushroom as the characteristic flavor ingredient.The results showed that 0.8% salt，4% fish sauce，6% cooking wine，and 4% shiitake mushroom were used as optimum auxiliary ingredients for the reconstituted dried duck meat slice with shiitake mushroom，and the sensory score was 96.8.The 3% egg white，3%corn starch，and 1.0% carrageenan were used as optimum adhesives，and the tensile force of the reconstituted dried duck meat slice with shiitake mushroom was 12.8 N.The optimum processing parameters were as follows:drying time of 30 min，drying temperature of 60 ℃，baking time of 6 min，and baking temperature of 190 ℃，and the sensory score was 97.
keywords: shiitake mushroom reconstituted dried duck meat slice recipe adhesive processing technology
文章编号：202314023 中图分类号： 文献标志码：
基金项目:江苏省苏北科技专项计划（SZ-HA2021015）
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