| 速冻酱汁鸭胸肉调味料配方的优化 |
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| 引用本文： | 张根生,刘娜,邹盈,王月,魏冬珊.速冻酱汁鸭胸肉调味料配方的优化[J].肉类研究,2013,27(1):30-34. |
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| 作者姓名： | 张根生 刘娜 邹盈 王月 魏冬珊 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,黑龙江省高校食品科学与工程重点实验室,黑龙江哈尔滨 150076%温州科技职业学院农业与生物技术系,浙江 温州 325006 |
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| 摘 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%.
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| 关 键 词： | 速冻鸭胸肉 酱汁 调味料 优化 |
Optimal Seasoning Recipe for Quick-Frozen Sauced Duck Breast |
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| ZHANG Gen-sheng,LIU Na,ZOU Ying,WANG Yue,WEI Dong-shan.Optimal Seasoning Recipe for Quick-Frozen Sauced Duck Breast[J].Meat Research,2013,27(1):30-34. |
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| Authors: | ZHANG Gen-sheng LIU Na ZOU Ying WANG Yue WEI Dong-shan |
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| Affiliation: | 1(1.Heilongjiang Provincial Key Laboratory for Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China; 2.Department of Agriculture and Biotechnology,Wenzhou Vocational College of Science and Technology,Wenzhou 325006,China) |
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| Abstract: | 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. |
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| Keywords: | quick-frozen duck breast sauce seasoning optimization |
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