CAJ | 학술논문

以开发旅游休闲小食品干制麻辣鸡肉丝为目标，对干制鸡肉丝生产工艺进行研究，通过感官评分，确定其最佳生产工艺。研究结果表明：鸡肉丝的大小以切成3～4cm ×0．5cm ×0．5cm左右的细丝较为适宜；其工艺条件以先切丝后卤制再炒制烘烤为佳；卤制条件为先大火30～40min后小火1～2h，炒制烘烤条件为炒制15min左右，然后在50～60℃烘烤1～3h。
이개발여유휴한소식품간제마랄계육사위목표，대간제계육사생산공예진행연구，통과감관평분，학정기최가생산공예。연구결과표명：계육사적대소이절성3～4cm ×0．5cm ×0．5cm좌우적세사교위괄의；기공예조건이선절사후서제재초제홍고위가；서제조건위선대화30～40min후소화1～2h，초제홍고조건위초제15min좌우，연후재50～60℃홍고1～3h。
In order to develop dried spicy shredded chicken as snack foods of travel and leisure, the processing technology of dried spicy shredded chicken was studied. Through the sensory evaluation score, the best processing technology was determined. The results showed that optimum shape of shred?ded chicken was about 3 ~4cm in length, 0. 5cm in width and thickness. Shredded chicken products were better when they were stewed with soy sauce after shredding, then fried and baked. The marinating condition was reducing the heat to low temperature for 1~2 h after heating at high temperature for 30~40min. And the frying time was about 15min. Then bake the products for about 1~3h at 50~60℃.