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| The Processing Technology of Goose Jerky |
| LI Liangyu;CAO Rong an;HE Xiangwei;ZHANG Liping |
| The food Science of Heilongjiang August First Land Reclamation Universitiy, Da qing 163319 |
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Abstract This study took the goose meat as raw materials, using the single factor experiment and the orthogonal experiment as the analysis method, studied the processing technology of spicy goose meat. The result indicated: the addition amount of hot pepper is 2%,the addition amount of chinese prickly ash’s is 0.8, the addition amount of the hemp pepper is 0.3%, the addition amount of the white pepper is 0.5%.Time processing temperature 55℃, the time is 4h, the production quality is the best.
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2008, Vol. 22 
