脂肪含量与煮制条件对鹅肝酱物理特性的影响

鹅肝酱是一种源于法国的著名美食,由于饲养与鹅种的差异,我国普通鹅肝与法国鹅肥肝在营养成分上存在差别,导致鹅肝酱的口感和风味降低。实验利用皖西白鹅鹅肝为主要原料,通过质构仪检测不同脂肪添加量和煮制条件下的鹅肝酱的硬度、咀嚼性、弹性、粘着性。最终结合两者的结果,得出利用本土鹅种的普通鹅肝加工生产鹅肝酱时,按质量比2∶1添加猪肥膘肉,同时以85℃煮制3.5h可得到鹅肝酱最佳物理特性。该研究对促进我国本土鹅产业发展有一定的参考价值。

Effect of Fat Content and Cooking Conditions on Physical Characters of Foie Gras

Foie gras is a delicacy originated in France. Foie gras made from Chinese native goose liver has a low-er texture and flavor because of different nutrients between native Chinese goose liver and French foie gras,which is caused by different goose species and breeding. The experiment tests the hardness,chewiness,springiness and adhesiveness of foie gras by texture analyzer,which is made of Wanxi goose liver and processed under different fat proportions and temperatures. The result is obtained that to make Foie Gras with the best Physical characters with native goose liver,fat pork can be added in the proportion of 2:1,followed by 3 and a half hours of cooking at the temperature of 85° C. The research is of great importance to the development of Chinese Native goose breeding.