即食鸽脯肉休闲食品的加工工艺研究

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关键词即食鸽脯肉；休闲食品；加工工艺中图分类号TS251.5 文献标识码A文章编号 0517-6611（2025）14-0167-04doi：10.3969/j.issn.0517-6611.2025.14.034开放科学（资源服务）标识码（OSID）：

Study on the Processing Technology of Instant Pigeon Breast Snack Food

YOUPing1²，FENGJi-ru（1.WuweVocatonalndTehicalUniversity，uweiGas33;2.CollgeofVeteriayedicie， GansuAgricuutalUiversityanzouGnsu3OO;3GansuPolytecinicClegeofAnimalHusbandry&Engieeing，Wuwiansu 733000）

AbstractObjectie]Tostudytheproessngtechnlogyof istantpigeonbreastsnackfood.Metod]Usingpigeonbreastmeatasrawmaterialariousosgslodeesantpigstacdspspesiuct qualityweremainlyxplord.Troughsinglefctrexperents，witsnsorysosasteevuationindexthotialseasogfolafor instant pigeon breast snack foods was optimized and determined.[Result] The optimal curing process was to use 5% salt and dry cure for 8 hours at a constant temperature of 10∘C . The best seasoning formula was to first soak in brine，then stir-fry with 24% edible oil， 20% scallions，ginger and garlic， 0.7% salt and 7% soy sauce，and then stew with star anise，cinnamon and bay leaves and other spices. The sensory scorereachedtheeak.Conclusion]Theexperimentalstudyoptimiedtheprocesingtechologandimproedthequalityofistantpigeon breast snack food.

Key WordsInstant pigeon breast;Snack food; Processing technology

近年来，随着人们生活水平的提高和生活节奏的加快，休闲食品市场呈现出蓬勃发展的态势。（剩余6704字）