摘要
以鸭肉为主要原料,对影响酱鸭在酱制过程中风味较大的香辛料进行了筛选,并通过单因素试验和正交试验,对主要香辛料的最佳配比进行了研究.结果表明:白芷、肉蔻、八角3种香辛料对产品的风味影响较大;最佳配比为白芷1.0%,肉蔻1.2%,八角1.0%.
By using duck as material,the main spices,which have great effects on flavor of stewed duck in the stewing,were selected and the optimal formula of these main spices was studied by single factor orthogonal test design.The results showed that angelica dahurica,nutmeg and star anise were the main spices;the optimal formula was angelica dahurica 1.0%,nutmeg 1.2%,star anise 1.0%,according to the water weight.
出处
《河南科技学院学报（自然科学版）》
2014年第1期12-15,共4页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
关键词
酱鸭
香辛料
工艺
stewed duck
spices
technology
