水浴复热对旅游食品预制固始鹅块品质的影响

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Effect of Water Bath Reheating on the Quality of Prefabricated Gushi Goose Pieces

YU Yang'，HE Junyue²， ZHOU Ying²， ZHOU Zhou²， CAO Meng

（1.College ofTourism，Xinyang UniversityofAgriculture andForestry，Xinyang 4640oo，China; 2.College of Management， Xinyang University of Agriculture and Forestry， Xinyang 4640o， China; 3.Colege ofFood Science and Engineering， Xinyang University of Agriculture and Forestry， Xinyang 464ooo， China）

Abstract： Taking the traditional delicacy of Gushi goose pieces in Xinyang， Henan province as the research object，by measuring the effects ofdiffrent reheating times on the texture，color，water retention rate，moisture content and sensory quality of goose pieces，the influence of water bath reheating on the overallquality of Gushi goose pieces Was explored.The results show that when the reheating time is 240 seconds，the texture of the goose pieces is better，the brightness is 47.67，the water holding rate is 85.64% ，the moisture content is 61.06% ，and the sensory score is 85.43 points.Atthis time，the meat ofthe goose pieces is more tenderand the quality is the best.

Keywords： provision for hike; Gushi goose; water bath reheating; texture

河南省信阳市固始县的特色美食一一固始鹅块，以其汤浓、肉嫩而广受人们喜爱[1-2]。（剩余3928字）