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| The Study on Processing Techniques of Duck Webs with Pickled Rod Chillis in Flexible Package |
| SHI Kuichun;HOU Zengyue;YAN Yuewen |
| Nanjing Yurun Group Technology Centre,Nanjing Jiangsu 210041 |
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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
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2009, Vol. 23 
