即食泡椒鸭掌加工工艺研究.docVIP

即食泡椒鸭掌加工工艺研究 摘 要：本试验以鸭掌为材料，参考传统泡椒凤爪制作工艺进行即食泡椒鸭掌的加工工艺进行研究。通过平行试验和正交试验，研究了预煮温度和时间、腌制配方和杀菌方式对产品的影响，结果表明：鸭掌经90～95℃预煮11min后，按泡椒与鸭掌的重量比例为2：5，鸭掌和 ... p摘nbsp; 要：本试验以鸭掌为材料，参考传统泡椒凤爪制作工艺进行即食泡椒鸭掌的加工工艺进行研究。通过平行试验和正交试验，研究了预煮温度和时间、腌制配方和杀菌方式对产品的影响，结果表明：鸭掌经90～95℃预煮11min后，按泡椒与鸭掌的重量比例为2：5，鸭掌和腌制液的比例为1:6，腌制液的pH为4.0、白糖的浓度为2%、食盐的浓度为5%，腌制时间为3d，成品经过90～95℃杀菌20min，产品口感爽脆并且具有独特的泡椒风味。常温下保质期可达90d以上。br / 关键词：鸭掌；即食；加工；泡椒； br / br / Study on Processing Technology of Ducks Palms br / Abstract: In this experiment I choose ducks palms as the materials and make reference to the traditional production process of chickens palms with picked peppers to study the processing . Through the parallel tests and orthogonal test, studies the pre-cooking temperature and time, salted formula and the effect of sterilization way for products.The result show that: First put the weighted duck feet cooked in the water with 90-95centi-degee for 11minuts. Then get the picked peppers as the two fifths of the weight of ducks palms. Second get the preserve salt liquid and make sure the water in it is five times more than water in ducks palms. And the PH of the preserve salt liquid is 4.0, the sugar concentration of it is 2% and the salt concentration is 5%. Third keep the ducks palms and picked peppers in the preserve salt liquid for three days. Last get the food sterilization at the centi-degree of 90-95 for 20 minutes. After all of these steps the ducks palms will taste wonderful with the smell of picked peppers. And the life for the ducks palms kept in room temperature is 90 days at least. font color=#9a9a9a/font br / Key words: ducks palms; processing; picked pepper; p class=Ohz395/p /p pbr / 目nbsp;nbsp; 录nbsp;nbsp;nbsp; 9400字 br / nbsp;nbsp;nbsp; 摘要1br / nbsp;nbsp;nbsp; 关键词1br / nbsp;nbsp;nbsp; 1前言2 br / 3.5产品的检测结果9br / 3.5.1产品感官质量9br / 3.5.2理化、微生物检测结果9br / 4 结论9br / 5讨论10 br / 5.1去除腥味的探讨10br / 5.2对产品风味的探讨10br / 5.2杀菌方式的探讨10br / 参考文献 11br / nbsp;nbsp;nbsp; 致谢12 p class=Ohz395/p br / br / nbsp; /pP/P P摘 　要 :论述了基于 控制