盐水鸭

煮制后烘干组盐水鸭的脂肪、pH值、氯化钠含量均最高。

After boiling , duck meat of drying group had the highest fat and salt content and the pH value .

南京盐水鸭风味分析SPME方法研究

Flavour Study on Nanjing Water Boiled Duck by SPME

Nisin、乳酸钠和微波对盐水鸭货架期的影响

Effect of Nisin , Nal and microwave irradiation on the shelflife of salted duck

南京盐水鸭挥发性风味化合物的研究

Study on Volatile Flavor Compounds of Nanjing Water Boiled Salted Duck

盐水鸭非致冷贮藏保鲜试验研究

Study on Preservation of Salted Duck in Non - refrigerated Condition

盐水鸭辐照前后风味成分的组成及变化

Components and changes in flavor compounds of water-boiled salted duck pre-and post-irradiation

肌肉宰后成熟对盐水鸭品质特性的影响

Effect of Postmortem Aging of Muscle on The Quality Characteristics of Marinated Duck

盐水鸭香味研究

Study on Aroma of Water Boiled Salted Duck

而夫子庙与盐水鸭则有着千丝万缕的联系。

But the Confucian temple and the salty wild duck have the very complicated relation .

盐水鸭的加工工艺

Processing techniques of saltwater ducks

因此，卤水适于盐水鸭的腌制加工。

Therefore , the brine of curing was suitable for water boiled salted duck processing . 2 .

以盐水鸭为煮制材料，对超声波用于辅助传统加热方式煮制肉品的可行性进行了探讨。

The feasibility of cooking meat method assistant with ultrasonic was discussed using salted duck as materials .

由此那个南京的板鸭，盐水鸭，开始走向全国。

From this that Nanjing 's pressed salted duck , the salty wild duck , starts to move toward the nation .

目前，市场上主要有两种包装形式的盐水鸭出现，真空包装和托盘包装。

Current , on the market basically has two kinds of packaging forms of salted duck appeared , vacuum packaging and palletizing .

总结前人对盐水鸭的生产工艺的研究进展，在生产和储藏中存在的问题。

It briefly introduces the technological process present situation as well as some new research progress , and enhanced the technical reference for this kind of product production .

采用顶空固相微萃取和同时蒸馏萃取2种方法提取了中国传统肉制品盐水鸭的香气成分，并用气质联用进行分析。

Aroma compounds of traditional Chinese Nanjing water boiled salted duck were analyzed by headspace solid phase microextraction ( HS-SPME ), simultaneous distillation extraction ( SDE ) combined with GC-MS.

所鉴定的化合物主要是脂肪氧化降解产物，醛类物质、含硫含氮化合物以及呋喃类物质可能是构成盐水鸭风味的重要挥发性物质。

Results showed that the important flavor compounds contributed to water boiled salted duck meat were possibly some aldehydes and N - , S - , O - containing compounds .

据传清代，也就是盐水鸭刚刚流行的时候，南京的夫子庙贡院一带是考生云集的地方。

It is reported that Qing Dynasty , is also the salty wild duck just was popular , area Nanjing 's Confucian temple examination hall is the place which the examinee converges .

说来也奇怪，送礼呢他们也不送金银财宝，名烟名酒什么的，他们就时髦送南京的盐水鸭，南京板鸭。

Mentions also strangely , gives a present they not to deliver the wealth , famous smoke famous name wine anything , they on deliver Nanjing 's salty wild duck fashionably , the Nanjing pressed salted duck .

风味是食品最重要的感官品质和指标之一，目前国内对盐水鸭本身的风味进行了较系统的研究，但有关盐水鸭复卤所用的卤水的研究尚未见报道。

Flavor is one of the most important sensory properties of food . More reports on the flavor of traditional Chinese duck meat product-Nanjing water-boiled salted duck were presented . However little reports were on the study of the brine of water-boiled salted duck .

一般来说，这道菜配备有一碗米线，一碗高汤和几打装有各种配料的小盘子，例如牛肉，蟹肉，盐水鸭，牡蛎，木耳，然后辅以蔬菜和香草制成。

The dish normally comes with a bowl of rice noodles , a bowl of stock and more than a dozen of small plates piled with toppings , such as beef , crab meat , salted goose , oyster mushrooms , wooden-ear mushrooms , assorted vegetables and fragrant herbs .