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標題: 不同糖水處理及再加熱方式對冷凍烤鴨其鴨皮脆度改進之研究
Study on Improvement of Skin Crispness of Roasted Duck by Different Sugar Marinates and Reheating Ways
作者: 劉登城
關鍵字: 食品科技;應用研究

Except of a small amount of fresh duck meat was directly supplied to the kitchen in a family, a large amount of processed duck meat such as roasted duck, duck steak, ginger duck etc. were consumed by the people in Taiwan. Roasted duck is the most popular traditional duck product in this country but its shelflife is short (about 5-6 hrs). Basically, roasted duck can not produced or small packaged at a meat processing plant due to having a bad skin crispness of roasted duck by thawing after frozen. Some procedures such as sugar marinate spray, roasted temperature and time, and reheating methods are related to the quality of roasted duck. Therefore, the purpose of this study is to look for a suitable sugar marinate formula and reheating method for the best skin crispness of thawed roasted duck products during frozen storage at -20 ℃. These information can provide a reference to the duck industry for roasted duck manufacture and small package in the further.
其他識別: 91農科-1.1.3-牧-U2(8)
Appears in Collections:研究計畫報告

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