麻辣鸡肉丁的加工工艺研究.pdf

2010 12 产品开发# 试验研究 356 MEAT INDUSTRY 安徽省农科院畜牧兽医研究所 安徽合肥 230031 以新鲜的安徽地方优质鸡为原料, 探讨了麻 鸡肉 丁的加工工艺结果表明: 通过改进腌制工艺, 能 显著缩短腌制时间; 合理的食盐使用量和使用方式, 增加瞬间油炸工艺和合理配方做成的拌料, 能生产出色香 味形品质营养和麻 味俱佳的鸡肉 丁产品 麻 鸡肉 丁 工艺 腌制 瞬间翻炸 Studies on processing techniques of peppery diced chicken m eat product Abstract U sing fresh drumsticks as materia,l the processing technology of peppery d iced- drum- sticksw as studied. The resu lts show ed that it cou ld shorten salting hours y mi proving salting techn ique. And the sp icy peppery d iced chicken m eat productw hich possessed good color, smell and taste, shape, quality, nutrition and flavorw as o tained through reasona le salt added amount and technique, increas- ing instantaneous frying techn ique and reasona le sp ice formu la. K ey words peppery d iced chicken m eat; processing technique; salted; instantaneous frying , , : , ) 113 感官评价方法 , () , (), , , , , ( , 12) , 5 1 5 , : 10= , 8= , 6 1. 1 原料 =, 4 = , 2 = , , () , , , 61d, , 2kg, 1. 55kg, 0. 45 0. 2 0. 2 0. 15 , 1. 2 主要辅料及设备 114 工艺流程