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《Food Research and Development》 2011-07
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Goose Blood Catsup's Manufacture

CHEN Ming-li1,CHEN Jin-guo1,YANG De1,WANG Jun1,LIN Ruo-tai1,2,ZENG Han-ting1,2,*(1.Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,Hubei,China;2.Agricultural Products Processing Subcenter of Hubei Agricultural Science & Technology Innovation Center,Wuhan 430064,Hubei,China)  
Goose blood catsup's manufacture was conducted.The recipe,technology and the best process parameters were studied as considering the influence of the amount of flavoring agents,stirring time,cooking time,amount of water added and raw material ratio for goose blood catsup flavor.Single factor and orthogonal test analysis indicated that the optimal process parameters: amount of flavoring agents 5 %,stirring time of goose blood 10 min,the ratio of goose blood,goose meat and goose oil 20∶3∶2;cooking time 10 minutes,amount of water added 20 %.
【Fund】: 湖北省农业科技创新中心项目资助(2007-620-001-03)
【CateGory Index】: TS251.93
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【Citations】
Chinese Journal Full-text Database 3 Hits
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【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 ZHENG Jie, LIU An-jun, ZHAO Ying, ZHENG Guo-qiang, ZHANG Yu-hong, LIU Na, LUO Jian-tao (College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China);Preparation of a Novel Nutritional Goose Liver Catsup[J];Modern Food Science and Technology;2010-07
2 Liang Rui-hong,LI Bian-sheng,LIU Fang-yuan (College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640);Effect of Rice Soaking Process on the Quality of Zongzi[J];Modern Food Science and Technology;2011-02
3 CUI Yin,RUAN Mei-juan,SU Bao-ling,MAO Lei-hong,MA Na(College of Food Science and Biotechnology,Tianjin University of Science & Technology,Tianjin 30457,China);Texture Analysis of the Food Paste Products[J];Modern Food Science and Technology;2011-09
4 Zhao Wenhong,Liu Rui,Bai Weidong,Yu Shaoxiong (Food School,Guangdong Zhongkai Agricultural Technology College,Guangzhou,Guangdong 510225,China);Study on Prepartion of Eganjiang[J];Academic Periodical of Farm Products Processing;2007-10
5 Dai Haoliang,Xu Mingsheng (College of Food Science and Engineering,Jiangxi Agricultural University,Key Laboratory of Jiangxi Provincial in Natural Product Research and Development,Nanchang,Jiangxi 330045,China);The Analysis of Quality Evaluation Methods of Salted Egg[J];Academic Periodical of Farm Products Processing;2011-04
6 KANG Yu-fan,WANG Li-yan,XIAO Ling-li,LIU Teng-fei,LIU Hong-kai(College of Agriculture and Biotechnology,China Agricultural University,Beijing 100193,China);Analysis on seed coat trait and physiology characteristics of soybean varieties which was used for sprout production[J];Journal of China Agricultural University;2011-04
7 Wang Jiujiu1,Zong Li1,Xiong Shanbo2 (1.College of Engineering,Huazhong Agricultural University,Wuhan 430070,China;2.The Sub Centre (Wuhan) of National Technology and Research and Development of Staple Freshwater Fish Processing,Wuhan 430070,China);Continuous scaling method for freshwater fish[J];Transactions of the Chinese Society of Agricultural Engineering;2011-09
8 WANG Li (College of Food Science,Southwest University,Chongqing 400715,China);The Estimation of the Quality Grading System and Its Application in Food Industry[J];Meat Research;2010-07
9 XIE Zhang-bin1,LUO Ting1,FAN Ya-wei 1,DENG Ze-yuan1,LIU Rong1,LI Jing1,HU Jiang-ning1,DU Jin-ping2 (1. State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China ; 2. Hubei Academy of Agricultural Sciences,Wuhan 430064,China);Compound Flavourzyme Hyrolysis for Flavor Improvement of Goose Liver Sauce[J];Food Science;2010-20
10 Liang Rui-hong,Li Bian-sheng,Chen Yun-hui College of Light Industry and Food Science,South China University of Technology(Guangzhou 510640);The Effect of Cooking Temperture on the Quality of Ricedumplings[J];The Food Industry;2011-08
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