【摘要】 研究以安徽特有鹅种皖西白鹅的鹅肝为主要原料,经过反复实验得出新型鹅肝酱的制作工艺,以感官评价得出利用本土鹅种的普通鹅肝加工生产鹅肝酱时,按质量比2∶1添加猪肥膘肉,同时以85℃煮制3.5 h可得到最佳感官品质的鹅肝酱。该研究对我国本土鹅种产品深加工和开发利用具有一定参考意义。更多还原

【Abstract】 The livers of Wanxi white gooses, a distinctive species of goose in Anhui, are taken as the main material of this study.Repeated experiments on the liver are carried out to obtain new craftsmanship of foie gras. According to sensory evaluation, it is concluded when the common liver of native goose species is used to produce foie Gras, if we add fat pork in the proportion of 2:1,followed by 3 and a half hours of cooking at the temperature of 85°C, the optimum foie gras with sensory quality can be obtained.Therefore, the research is of valuable reference to the deep processing and development of native goose species in China.更多还原