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| | #11 (permalink) |
| Status: Senior Member Join Date: Aug 2008 Posts: 140
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| | #12 (permalink) |
| Status: Senior Member Join Date: Oct 2008 Posts: 112
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| | #13 (permalink) |
| Status: Member Join Date: Aug 2008 Posts: 36
| just been browsing and came across www.watchesshopping.net there prices seem to be way lower that standard. All of the wristwatches seem to be priced around $200 to $300. Are they fakes? The site seems to look quite legit. watches online | swiss watch |
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| | #14 (permalink) |
| Status: Member Join Date: Sep 2008 Posts: 70
| 有的加工者为强调肉香,加入太多的鸡肉精膏,肉类增香剂等,过分强调肉香,使馋嘴鸭变成了 "馋嘴鸭"失去鸭子的原有风味。更有一绝,在油炸时在油中加入一些油质香精,弄得满街飘香以招拦顾客。岂不知,这种 手法如同前几年大街上到处都有的各种" 诱饵幌子",红火一时之后,很快被理智的消费者识破。这种实际状况与表象的强烈反差,势必让人产生受骗的感 觉,从而失去消费兴趣。加上生鸭经长时炸制成熟,势必要流失过多的水分;高温油炸,使大部分香气破坏,水份 过度流失,不但香味鲜味不足,口感干硬。 馋嘴鸭的火爆到衰退是一个正常的消费认识过程。刚开始,消费者并不了解肉香精这种添加剂。被一种四处飘香的假象所 迷惑,加上宣传的几十种中草药配料的神奇作用。于是大大刺激了其购买欲望。而通过品偿发现实际的口感并没有 想象的那么好,于是二次购买的可能性会大大降低。增鲜剂的错误使用也是原馋嘴鸭配料的不足之处,馋嘴鸭腌料里普遍使用I+G,它是一种增鲜效果很强的添加剂,与氨基酸类鲜味剂有很好的协同增鲜作用。但由于鸭子 要经过长达十几小时的腌制,I+ G会受到肉组织中磷酸脂酶作用,降解破坏很大,失去原有的鲜味。因此,在俺制剂中加入I+G是不可取的,要 加I+G就得在腌制后期加入。 |
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