作　　者： ; ; ;

机构地区： 南京农业大学食品科技学院

出　　处： 《食品工业科技》 2007年第11期114-116,共3页

摘　　要： 以盐水鸭为煮制材料,对超声波用于辅助传统加热方式煮制肉品的可行性进行了探讨。分析表明:超声波技术应用于辅助肉品的煮制是可行的,既能加速肉品的升温熟制,又能提高肉的嫩度、减少蒸煮损失,还有利于香辛料风味物质的溶出、扩散和向肉内渗透,提高肉制品的风味。 The feasibility of cooking meat method assistant with ultrasonic was discussed using salted duck as materials. The results showed that the ultrasonic technique was applicable to cook meat. Cooking meat assistant with ultrasonic was faster than traditional method and could make the meat acquire higher tenderness and lower cooking losses. More palatable for the ultrasonic could promote the diffusion and osmosis of flavor compounds of spices towards meat effectively,and the new cooking method required less cooking energy than the traditional method.

关 键 词： 超声波 传统加热 盐水鸭 煮制

领　　域： [轻工技术与工程] [轻工技术与工程]