肉类研究2021，Vol.35Issue(5)：23-28,6.DOI:10.7506/rlyj1001-8123-20210323-080
粉末香辛料投放方式对减盐卤鸭腿品质特性的影响
Effect of Addition Methods of Spice Powders on the Quality Characteristics of Reduced Salt Braised Duck Legs
摘要
Abstract
This research was concerned with the effect of different addition methods of powdered spices on the quality characteristics of reduced salt braised duck legs. A spice combination was prepared by mixing star anise, cinnamon, Sichuan pepper, kaempferia, cumin and chili pepper at a ratio of 10:10:25:5:5:40 (m/m), and a braising soup was further prepared with the mixture at a concentration of 3%. The spices were crushed to pass through a 60 to 100 mesh sieve and the uncrushed sample was used as a control. Four addition methods were tested: bagging before addition to the braising soup, direct addition to the braising soup, decoction and then filtration, and even mixing with raw duck legs. Our results showed that the shear force of braised duck legs prepared with the powdered spices by method 2 was 42.51 N, significantly lower than that of the other groups (P<0.05). The salt content of braised duck legs prepared with the powdered spices by method 1 was 1.56%, significantly higher than that of the other groups (P<0.05). The sanshool content of braised duck legs prepared with the powdered spices by method 2 was 0.35 mg/g, significantly lower than that of the other groups (P<0.05). Overall, direct addition of the powdered spices to the braising soup was the best of the four addition methods.关键词
粉末香辛料/投放方式/鸭腿卤制/减盐/品质特性Key words
spice powder/addition method/marinated duck legs/reduced salt/quality characteristics分类
轻工纺织引用本文复制引用
李晚成,王玉洁,徐素素,王海滨,彭利娟,廖鄂,邹爱军,罗秋影..粉末香辛料投放方式对减盐卤鸭腿品质特性的影响[J].肉类研究,2021,35(5):23-28,6.基金项目
大宗粮油精深加工教育部重点实验室2020年度开放课题项目(2020JYBQGDKFB19) （2020JYBQGDKFB19）
湖北省农业科技成果转化资金项目(NZZ2017000016) （NZZ2017000016）
大冶市科技局重点研究与开发计划项目(2018B19) （2018B19）
