酱卤鸭肉去腥技术探讨.docxVIP

酱卤鸭肉去腥技术探讨 摘要：鸭肉是优质的滋补佳品，具有很高的营养价值。但是鸭肉如果处理不当，就会有一 股浓烈的腥味。鸭肉腥味物质的主要成份是存在于鸭体内的三甲胺，“徳尔塔”一氨基戊醛 （酸），和六氢毗唳类化合物共同形成的。怎样处理鸭肉才能够既美味乂不腥呢？本文通过 4组常用去腥方案在酱卤黑鸭的应用效果对比为例，对酱卤肉制品在加工过程屮的腥味处理 工艺配方进行研究探讨。学习好技术，打造好口味，咨询济南馨之源，电话：0531关键词：去腥、鸭肉、酱卤、黑鸭 Duck meat to remove smell research Abstract: smoked duck is excellent tonic, has the very high nutritional value. But the duck if not handled properly, there will be a strong smell. Duck meat smell material ingredient is exist in the duck body trimethylamine, delta? amino amyl aldehyde (acid), and six hydrogen pyridine compounds formed together. How to deal w