【摘要】 以鸭胸肉为原料,结合感官评定方法,采用单因素试验以及正交试验分析白糖、酱油、黄酒、香辛料添加量对产品风味的影响。结果表明:速冻酱汁鸭胸肉调味料的最佳配方(占调味料的百分比)为:陈皮0.6%、八角0.6%、丁香0.6%、小茴香0.6%、花椒1.0%、桂皮1.4%、酱油6.0%、白糖5.0%、黄酒8.0%、盐5.0%、水71.2%。更多还原

【Abstract】 In this study,a seasoning recipe for quick-frozen sauced duck breast consisting of white sugar,soy sauce,yellow rice wine and spices was optimized by one-factor-at-a-time method combined with orthogonal array design.Based on sensory evaluation,the optimal seasoning recipe was found to be composed of 0.6% tangerine peel,0.6% star anise,0.6% cloves,0.6% fennel,1.0% Sichuan pepper,1.4% cinnamon,6.0% soy sauce,5.0% sugar,8.0% rice wine,5.0% salt and 71.2% water.更多还原