Research Progress on the Dry-cured Duck Fermented with Mixed Strains
As a traditional cured food,the dry-cured duck is rich in vitamin B and vitamin E.How-ever,the traditional processing of dry-cured duck does not meet standards advocated in today's era of promoting healthy diets.A method known as mixed strains fermentation can be used to enhance the flavor and improve the quality of dry-cured duck,and is an important technical process that supports the development of the traditional cured food industry.This paper introduces the current re-search on status of advantageous strains for fermenting duck,the impact of mixed strains fermenta-tion on the quality of the dry-cured duck and the current status of optimizing the process of mixed strains fermentation for dry-cured duck.Furthermore,suggestions for the development of mixed strains fermented duck are provided to enhance the traditional processing technique of dry-curing duck.
国家科技期刊平台
NSTL
万方数据
