CAJ | 학술논문

以成型鸡肉产品欲滴鸡块为例，研究了关键工艺参数对产品品质的影响。结果表明：绞肉机的隔板孔径为20mm，以3000 r／min的速度进行斩拌乳化，10％的乳化剂（配方为大豆分离蛋白占10％，鸡皮占50％，冰水40％），可使成型鸡肉产品感官品质及出品率最佳。
이성형계육산품욕적계괴위례，연구료관건공예삼수대산품품질적영향。결과표명：교육궤적격판공경위20mm，이3000 r／min적속도진행참반유화，10％적유화제（배방위대두분리단백점10％，계피점50％，빙수40％），가사성형계육산품감관품질급출품솔최가。
Yudi chicken nugget was taken as an example to study the effects of key processing pa?rameters on the quality of formed chicken products. The results showed that the diameter of clapboard in mincing machine was 20 mm, the chopping speed was 3000 rpm/min and emulsifier was 10% ( the opti?mal formula was the soy isolated protein10%, chicken skin 50% and ice water 40%) . Under this condi?tion, the product with best sensory value and output rate was obtained.