Research on Processing Technology of Prepared Duck Tongue

Abstract:

The aim of this manuscript is develop a production process of prepared duck tongue with high-chewing.For this,the infiltration of precipitation reagent combined with vacuum microwave drying was explored to improve product quality.Compared with the product by hot air drying,the product characteristics have been effectively improved in the shape and color exhibited improvement.The optimum solution composition is lactose 5 g/100m,maltose 1 g/100m,maltodextrin 1 g/100m and sodium lactate 3 g/100m was 5,1,1,3 g/dL solution,the ratio of solid to liquid is 1 g∶15 mL,impregnated time 1h,vacuum microwave drying,Those optimum conditions efficiently improve the product quality and extend shelf life.