A kind of salted duck was developed by slow-cook.The sensory evaluation results was determined according to single factor experiment and orthogonal experiment,using baking temperature,baking time,slow-cook temperature and slow-cook time as main affecting factors.The optimum industrial production technology of salted duck was obtained.The results showed that the salted duck product was the best when baking temperature 50 ℃,baking time 50 min,slow-cook temperature 75 ℃,and slow-cook time 3 h.
万方数据
维普
