CAJ | 학술논문

对影响清鸡汤提取的主要因素原辅料选取、加入方式及熬制时间进行了研究。单因素试验结果表明，原料整肉鸡、鸡架优于整蛋鸡，鲜品与冻品差异不明显，熬制方式为沸水入锅且同时加入辅料，最佳熬制时间为3h。
대영향청계탕제취적주요인소원보료선취、가입방식급오제시간진행료연구。단인소시험결과표명，원료정육계、계가우우정단계，선품여동품차이불명현，오제방식위비수입과차동시가입보료，최가오제시간위3h。
In this paper we studied three major factors which have important effect on the extraction of the quality of chicken broth, they are the raw material,treatment process and extracting time.The results of the single-factor experiment show that the raw materials for the whole broiler , chicken bone are better than the whole layer, fresh raw material and frozen meat difference is not obvious, the better treatment process is adding raw material and accessories after the water to boil , time was 3 h.