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1) duck meatball
鸭肉丸
1.
Effects of addition amount of yam powder, duck skin and κ-konjac gum, and heating style on hardness, elasticity, chewiness and brightness of duck meatballs were investigated.
研究山药、鸭皮、κ-卡拉胶等添加量,以及加热方式等工艺参数对鸭肉丸的硬度、弹性、咀嚼性和白度的影响。
2) meat duck
肉鸭
1.
Effect of egg weight or shape index on hatching ratio of breeding egg from meat ducks;
肉鸭种蛋重与蛋形指数对孵化效果的影响
2.
Effects of xylanase on the growth performance and ileal digesitibilities of nutrients in meat duck;
木聚糖酶对肉鸭生长性能及营养物质回肠消化率的影响
3.
The effects of antibiotic peptide addition in feed on the body weight gain,serum urea nitrogen and total protein level in meat duck;
饲粮中添加抗菌肽对肉鸭增重及血清尿素氮、总蛋白水平的影响
3) duck meat
鸭肉
1.
Changes of ultra-structure and tenderness of duck meat under curing and cooking treatment;
鸭肉在加热和盐腌过程中嫩度和超微结构变化
2.
Preliminary research on extraction of phospholipases in duck meat and model system of hydrolysis
鸭肉磷脂酶的提取及水解模拟体系初探
3.
Taste compounds of different processed duck meats were analyzed by high performance liquid chromatography (HPLC) and amino acid auto-analyzer.
采用高效液相色谱和氨基酸自动分析仪分析比较了不同加工鸭肉的滋味成分。
4) Duck
[英][dʌk] [美][dʌk]
肉鸭
1.
Technology and Processing Key of Cooked Duck;
肉鸭制作的工艺及其操作要点
2.
Formula Screening of Paddy Enzyme and Its Effect on Utilization Rate of Duck Nutrient;
肉鸭稻谷专用酶制剂配方的筛选及其应用效果研究
3.
Effect of catechins on production performance,carcass traits and blood biochemical indices of meat ducks;
儿茶素对肉鸭生产性能与屠宰性能及血液生化指标的影响
5) duck
[英][dʌk] [美][dʌk]
鸭肉
1.
Effect of duck quality in cold storage with fluctuating temperatures;
温度波动对冷藏鸭肉品质的影响
2.
Comparison of the duck quality between cold storage and ice-temperature storage;
冷藏与冰温贮藏鸭肉的实验比较
3.
Experimental research of duck quality stored under refrigeration and middle-temperature area
冷藏与中间温度带下鸭肉的贮藏品质研究
6) meat-type duck
肉鸭
1.
A one-factor experiment was designed to investigate the effects of plant extracts on growth performance and slaughter characteristics in meat-type ducks in the late growth stage.
采用单因子试验设计,研究了天然植物提取物对生长后期肉鸭生长性能和屠宰性能的影响。
2.
In a comparative experiment with 36 Tianfu meat-type ducks and 36 Avain broilers, a modified Sibhald “TME” method was adopted to study the true metabolizable energy (TME) in 18 kinds of widely used feedstuff, involving cereals, cake meals and brans.
选用肉鸭和肉鸡各 36只 ,以Sibbald“真代谢能 (TME)”法测定了肉鸡和肉鸭谷物、饼粕和糠麸等三大类 1 8种常用植物饲料的TME。
3.
In this experiment, Aspergillus oryzae, Aspergillus niger, Bacillus subtilis and Candida utilis were used to be the strain to produce the feed of meat-type duck by fermenting the material of rice bran, starch residue, pomace, brewery mash, rapeseed dregs, cottonseed dregs, vegetable waste and so on.
本试验利用米曲霉(Aspergillus oryzae)、黑曲霉(Aspergillus，niger)、枯草芽孢杆菌(Bacillus subtilis)和产朊假丝酵母(Candida utilis)作为菌种，以米糠、粉渣、苹果渣、啤酒糟、菜籽粕、棉籽粕以及蔬菜加工废弃物等为原料，进行发酵生产肉鸭饲料。
补充资料：新型糖醋肉鸭
当前，随着农村养殖致富步伐的加快，迫切需要进行畜禽产品的深加工从而提高养殖业经济效益。本产品正是顺应这一市场趋势，将我国传统饮食观念与新兴食品加工工艺相结合，将肉鸭加工成一种风味独特、甜而不腻、酸而适中、回味甘长的消闲、佐餐食品。本产品原料来源广、成本低、工艺操作性强、易于掌握、质量易控制、货架期长，作为一种创新产品，对提高养殖业附加值、丰富食品市场将起到不可低估的经济效益和社会效益。 (一) 原辅料 原料：肉鸭，兽医卫生检验合格。辅料：精盐，食用醋，白砂糖，黄酒等，市售。腌制剂、乳酸等，分析纯。 (二)加工工艺 (1)工艺流程 肉鸭→清洗→分割→腌制→预煮→上色→煮制→烘干→冷却→包装→检验→成品 (2)操作要点①原料选择 选购健康、体壮，经屠宰放血完全的肉鸭，体重 2.0千克左右。符合兽医卫生和食品卫生。 ②分割 去掉内脏、筋膜，并洗净滤干，切去头、腿、胸肉、翅 (另行加工成其它产品)，将余下胴体分割成4-6厘米大小块(带骨皮)，除去不完整皮、筋膜、碎骨等。③腌制 采用湿腌法。加入发色剂、发色助剂、改良剂、食盐、葡萄糖等配成腌液，刚好淹没肉块，用乳酸调节 ph值在5.6-6.0之间，置于3-5℃低温下腌制。④上色、煮制 135-140℃沸油(以猪油为佳)中加入白砂糖，炒至微黄时倒入已预煮好的肉块，拌至色泽微黄，均匀无泡时出锅。然后清水中加入破碎姜块、白砂糖、食盐与已上色肉块一并煮制。起锅前10分钟左右加入醋、黄酒等共煮入味。⑤包装 入烘房或烘箱烘干，冷却至室温时用复合袋真空包装，即为成品。 (三)质量指标 (1)感官指标 色泽：棕红鲜艳，自然，无焦斑。香气：具鸭肉糖醋所特有的醇香味，无异味。滋味：口感细腻、易咀嚼，酸甜适中。组织状态：骨肉易分离，不粘连，肌纹致密。杂质：不存在。(2)理化指标 水分：35%，氯化钠：1.5%，糖分(以还原糖计)：8.0%，酸度(以乳酸计)：1.0%，亚硝酸盐0.011克／千克(符合国家标准)。(3)微生物指标 细菌总数：每克菌数不得超过30，000个，大肠菌群：每百克不得超过40个，致病菌不得检出。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条
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