Procesing Technology of Pickled and Fermented Air-drying Duck
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Abstract:
Complex microbial agents were studied for air-drying duck in this experiment. Conditions of the best curing for the duck were determined according to orthogonal design. The curing parameters were salt 8%, sucrose 3%, compound condiment (chinese prickly ash-illicium verum ratio, 1:1) 1.5% and curing hours 12 h. The best fermentation conditions of fermented salted duck were studied with single factor experiments and orthogonal experiment design successively. The experimental results showed that the best proportion of Lactobacillus plantarum, Lactobacillus pentosus, Micrococcus varians, Dabaryanyces hansenula was 1:2:1:2. The optimum inoculation amount of complex microbial agents, fermentation temperature and time were 1.5%, 22 ℃ and 73 h, respectively. Under these conditions, the air-drying duck is processed with pH of 5.18 and N content of amino acid being of 0.75%.
