CAJ | 학술논문

以鸡丝为研究对象，对滑炒工艺的要素进行了单因素试验，研究了蛋清、水、淀粉用量以及滑炒时间对滑炒鸡丝的影响并优化了条件。在单因素试验的基础上，利用正交试验和模糊数学感官评价，对滑炒鸡丝的形状、质地和口感进行了感官特性的分析，从而对全蛋糊的加工工艺进行了改良。研究结果表明：蛋清21 g、水10 g、淀粉18 g、滑油加热时间30 s 为滑炒鸡丝的最佳配比。在该条件下制作的滑炒鸡丝中鸡丝不粘连，无肌纤维纹理，而且光滑细腻，软嫩滑爽。
이계사위연구대상，대활초공예적요소진행료단인소시험，연구료단청、수、정분용량이급활초시간대활초계사적영향병우화료조건。재단인소시험적기출상，이용정교시험화모호수학감관평개，대활초계사적형상、질지화구감진행료감관특성적분석，종이대전단호적가공공예진행료개량。연구결과표명：단청21 g、수10 g、정분18 g、활유가열시간30 s 위활초계사적최가배비。재해조건하제작적활초계사중계사불점련，무기섬유문리，이차광활세니，연눈활상。
The single factor experiment of fried shredded chicken is designed,which investigates the effects of factors including the amount of egg white,water,starch and fried time on the dish and optimizes the preparation process of the whole egg paste based on fried chicken breast.The orthogonal experiment and fuzzy mathematical method are adopted according to the single factor experiment.The variables including appearance,texture and taste are selected to evaluate the quality of fried shredded chicken,thus processing technology is improved.The research results show that 21 g of egg white, 10 g of water,18 g of starch,and 30 s of heating time is the best ratio of fried shredded chicken.The fried shredded chicken based on the above experimental conditions does not have adherence,muscle fibers and displays smooth and tender.