Abstract：The duck meat after defrosting,cutting and slicing, cuting and mixing after curing,carries on and mixing multi-seasoning and modified starch(phosphate monoester starch),then stuffing,steaming to process series products of duck meat ham sausage with different flavor.This research further determined during using duck meat and modification starch through three factors and three horizontal orhtogonal experiments the best product proportion of ad- ditives to advoid the duck meat native tasting of itself:Chinese liquore 1%,ginger powder 1%, β-cyclodextrine 0.04%,finally the product get good effect in all respects including color, flavor,taste and shape.
2006, Vol. 20 
