酱鸭

以酱鸭为样品，以萃取时间、萃取温度、萃取样品量为因素对固相微萃取方法（SPME）进行优化选择。

The solid phase microextraction ( SPME ) analysis conditions such as the extraction time , temperature and sample quantity were optimized .

本文主要按照HACCP体系监控要求对酱鸭生产过程进行危害分析，确定关键控制点，建立关键限值和有效的监测方法，从而生产出安全、优质的酱鸭。

According to HACCP program , we analyzed hazard in the Sauce-duck processing , defined the critical control points , established critical limit and effective monitoring measures to produce safe and high quality Sauce-duck .

麻辣酱鸭加工工艺优化及挥发性风味物质检测

Optimal Processing and Volatile Flavor of Sauce Duck with Cayenne Pepper

蔬菜纸加工技术研究风味酱鸭的加工工艺

A Procedure for Manufacture of Vegetables Flake Processing techniques of savory sauce ducks

酱鸭保鲜技术的研究

The study on preservation technique of sauced duck

风味酱鸭的加工工艺

Processing techniques of savory sauce duck s

常熟特产香酥酱鸭复合保鲜优化工艺研究

Research on the Compound Preservation of the Special Product " Crisp Spiced Duck " of Changshu

利用乳酸钠和乳酸链球菌素在肉制品保鲜中的协同作用，将乳酸钠和乳酸链球菌素结合真空包装、低温杀菌技术应用于酱鸭保鲜。

Combined with vacuum packaging and pasteurization , NaL and Nisin were used for sauced duck preservation .

酱鸭镉合格100%，其他绍兴特产食品镉无相应的国家标准。

Sauce duck cadmium qualified 100 % , other Shaoxing special product food cadmium not corresponding national standards .

主要研究结果如下：1、采用不同萃取技术研究了酱鸭的挥发性风味成分。

Main results are as follows : 1 . Sauced duck aroma compounds were analyzed using different extraction techniques .

德州的酱鸡、酱鸭、酱羊肉，都是用这些酱烧制而成的。

Dezhou 's famous marinated chicken , marinated duck and marinated lamb are all cooked with this kind of soy paste .