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| Processing Technology for Duck Meat and Bone Sausage |
| XU Hai-xiang，LI Zhi-fang，PU Li-li，SHI Shuai |
| School of Food Science and Technology, Jiangsu Animal Husbandry and Veterinary College, Taizhou 225300, China |
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Abstract A preliminary investigation into the processing technology for duck meat and bone sausage was conducted in the present study. The results showed that duck meat and bone sausage products excellent in both quality and flavor could be achieved by using 60% duck lean meat as the main material with the additions of 15% duck fat meat, 12% duck bone dust, 5% modified starch, 3% white sugar, 1.8% salt, 0.06% β-cyclodextrine, 0.18% sodium D-isoascorbate, 0.6% Daqu liquor and 0.2% monosodium glutamate through cleaning, segmentation, crushing, chopping, filling, rinsing, cooking, drying, cooling and packaging.
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2011, Vol. 25 
