Abstract: The dried meat of Wanxi white goose was processed using following technology: tenderizing,pickling,tumbling,microwave cooking,microwave drying and so on.The quality of taste,tenderness,and color were measured.The results showed that the optimum processing conditions were 1.5% calcium chloride,0.5% papayin,0.2% compound phosphate,1.5% salt,7% sugar,and 1% white liquor;the curing period is 40h.The quality of the product is better than the traditional product,and has the unique goose meat flavor.
李先保,解晓东. 皖西白鹅肉干的加工技术[J]. 食品与发酵工业, 2011, 37(10): 214-217.
Li Xian-bao,Xie Xiao-dong. Study on the Processing Technology of Wanxi White Goose Dried Meat[J]. Food and Fermentation Industries, 2011, 37(10): 214-217.