Abstract：The processing techniques of marinating duck webs in pickled rod chilli solution were introduced in this paper and had a more detailed explanation for the key steps.At the same time,the sensory,physical & chemical and microbiological standards were defined.The product’s keeping crisp and sterilization methods which affected texture are discussed.The results showed that in the condition of 0～4℃,the vacuum packaging after more than 24 hours’ marinating,the finished product had a unique flavor and crisp texture,whose shelf life could be up to 60 days in room temperature after 94℃& 45-minute sterilization
史奎春；侯增跃；阎跃文. 野山椒泡鸭掌加工工艺研究[J]. 肉类研究, 2009, 23(9): 37-39.
SHI Kuichun;HOU Zengyue;YAN Yuewen. The Study on Processing Techniques of Duck Webs with Pickled Rod Chillis in Flexible Package. Meat Research, 2009, 23(9): 37-39.
2009, Vol. 23 
