CAJ | 학술논문

文章是在传统工艺的基础上对香菇烧鸡加工成微波食品的工艺进行研究。通过单因素和正交试验确定几个关键工艺参数为：鸡肉焯水加热5min，味汁熬煮8min，高温杀菌10min。在此条件下加工所得产品在食用前再微波加热5min，此时最终产品各方面品质最高。
문장시재전통공예적기출상대향고소계가공성미파식품적공예진행연구。통과단인소화정교시험학정궤개관건공예삼수위：계육작수가열5min，미즙오자8min，고온살균10min。재차조건하가공소득산품재식용전재미파가열5min，차시최종산품각방면품질최고。
This paper conducts a study on the processing of braised chicken with shitake mushrooms based on traditional techniques so that they could be sold as microwave food .Single-factor and orthogonal experiments are employed to establish the key indexes .The findings suggest that chicken should be blanched for five mi-nutes ,boiled in seasoned sauce for eight minutes ,and temperature-sterilized for 10 minutes to get the best-qual-ity dish.The processed dish is microwaved for five minutes before serving .