摘要
选取新鲜乌鸡为主要原料,将以山药、茯苓、枸杞等中药熬制成的料液,注射入乌鸡体中,再经滚揉、静腌、速冻后,得到一种速冻营养乌鸡产品。研究内容包括中药熬制时间、中药料液添加比例、食盐添加量及使用的香辛料水溶性与否,对产品色泽外观、滋味气味、口感滋味以及组织结构的整体影响,得到的结果如下:中药熬制时间选择30min、中药料液添加比例为5%、食盐添加量为0.8%～1%,香辛料全部选用水溶性的。
The Gallus domesticus as the main raw material, Will yam, Poria, Chinese wolfberry brewed into a liquid, injected into the Gallus domesticus, then tumbing, pickleing, frozening, get a frozen nutririon Gallus domesticus. The study includes the color, taste, smell, organizational structure of the evaporation time of traditional Chinese medicine, the ratio of traditional Chinese medicine added, salt added and spices used in water-soluble or not. The results are as follows： the evaporation time of traditional Chinese medicine were 30 min, the ratio of traditional Chinese medicine added were 5%, salt added were 0.8%-1% and spices used in water-soluble.
出处
《食品科技》
CAS
北大核心
2012年第1期119-121,124,共4页
Food Science and Technology
关键词
乌鸡
中药
加工工艺
Gallus domesticus
traditional Chinese medicine
productive technology
