In this study,in order to investigate the optimal curing process of spiced goose meat,the effects of four key factors,salt,rock sugar,dark soy sauce and cooking wine,and the curing time on the sensory and flavor of spiced goose meat were investigated.Based on the single factor experiment,three factors with great influence on sensory quality were selected to carry out orthogonal experiments.The results showed that adding 1.25%salt,3%rock sugar,2%dark soy sauce and 3%cooking wine,marinating for 60 min was the best process condition.Under the best conditions,the spiced goose meat had better flavor and sensory score was 89.3.The crude fat was 23.6%and the water content was 57%,which met the national standard.
维普
万方数据