常温风味烤鸭的加工工艺研究

摘要

In this paper, the duck was tested to determine the process parameters as： the concentration of light brine of 8 -9°Be; the ratio of malt, water and liquor 1：7： 0.2; air -dried for 12h or more ; baking temperature of （ 180 - 200） ℃, baking time of 45 min ; sterilization temperature of 121 ℃,sterilization time of 35min. The duck products with this process produced a rich spiced barbecue flavor and could preserve for at least 3 months at room temperature, and its physical and chemical indicators met the national standards%通过试验确定的烤鸭加工工艺参数分别为：淡盐卤浓度为8～9波关度；麦芽糖、清水、白酒比例是1：7：0．2；晾坯12h以上；烤制温度是180—200℃，烤制时间为45min；杀菌温度121℃，杀菌时间35min。该工艺生产出来的烤鸭产品五香烧烤味浓郁，常温下至少保存3个月，其理化指标也符合国家标准。