肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2012年
9期
6-9
,共4页
陆银胜%王雅静%孟彬%王小乔%李煜%姜无边
陸銀勝%王雅靜%孟彬%王小喬%李煜%薑無邊
륙은성%왕아정%맹빈%왕소교%리욱%강무변
脆皮鸡柳%生产工艺%正交试验
脆皮鷄柳%生產工藝%正交試驗
취피계류%생산공예%정교시험
crispy chicken fillet%processing technique%orthogonal test
以鸡肉块为主要原料，研究了面粉、玉米淀粉、香辣粉添加比例、腌制时间四个因素对脆皮鸡柳色泽外观、滋味气味、口感滋味以及咀嚼性等品质特性的影响。实验结果表明，当面粉添加比例为60％，玉米淀粉为30％，香辣粉为1．5％，腌制时间为6h时，生产的脆皮鸡柳具有较高的感官品质。
以鷄肉塊為主要原料，研究瞭麵粉、玉米澱粉、香辣粉添加比例、醃製時間四箇因素對脆皮鷄柳色澤外觀、滋味氣味、口感滋味以及咀嚼性等品質特性的影響。實驗結果錶明，噹麵粉添加比例為60％，玉米澱粉為30％，香辣粉為1．5％，醃製時間為6h時，生產的脆皮鷄柳具有較高的感官品質。
이계육괴위주요원료，연구료면분、옥미정분、향랄분첨가비례、업제시간사개인소대취피계류색택외관、자미기미、구감자미이급저작성등품질특성적영향。실험결과표명，당면분첨가비례위60％，옥미정분위30％，향랄분위1．5％，업제시간위6h시，생산적취피계류구유교고적감관품질。
Chicken pieces were taken as main raw material in this experiment. The effects of proportions of flour, corn starch, spicy powder and curing time on color, flavor and taste, chewiness and other quality characteristics of crispy chicken fillet were studied. The results of experiment showed that the crispy chicken fillet with a higher sensory quality when curing for 6h and the proportion of flour, corn starch and spicy powder was 60%, 30% 1.5%, respectively.
