Application of Protease Complex in the Production of Chaozhou Brine Goose
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Abstract:
This paper described the application of protease complex in the traditional Chaozhou brine goose, by analysis of the change of shearing force after dealing by papain, trypsin and mixed proteases. The optional conditions were obtained by orthogonal experiments as follows: trypsin in mixed proteases 2000 U/kg, papain in mixed proteases 1000 U/kg, temperature 20 ℃and time 30 min. The brine goose had a glossy garnet red color, and the meat showed a delicious and elastic taste with rich flavor.
