摘要
主要对风味鸡柳的工艺进行了研究。采用鸡胸肉为原料,研究了原材料状态、搅拌时间、上浆浆液成分、油炸时间与温度对产品品质的影响。结果表明,原材料完全解冻有利于浆液的吸收;搅拌的最适时间是50min。上浆浆液的最佳成分是淀粉:水=1:1.6;油炸最佳条件是180℃,2min。另外对鸡柳的不同风味(香辣味、孜然味、咖喱味和复合风味)进行了研究。经感官评定表明,产品外表呈金黄色,组织紧密,口感柔嫩多汁,细而不腻,无杂质存在。
The technology of flavored chicken breast meat was studied in this article. Using chicken breast meat as raw materials, the effect of status of raw materials, time of blending, ingredients of coating, time and temperature of deep frying on the quality of the finished products were studied. The results showed that fully thawing raw materials were propitious to absorbance; the optimum time for blending was 50 min ; the optimum coating ingredients was starch ： water = 1 ： 1.6 ; the optimum deep frying condition was at 180~C for 2 min. In addition, different flavors of chicken breast meat （spice, cumin, curry and complex flavor） were studied. By sensory evaluation, the finished products had golden appearance, compact structure, tender and juicy, crispy and delicious, fine and not greasy taste, without impurity.
出处
《肉类工业》
2009年第2期31-33,共3页
Meat Industry
关键词
鸡胸肉
风味
腌渍
上浆
油炸
chicken breast meat
flavor
curing
coating
deep frying
