摘要
以鸡肉块为主要原料,研究了面粉、玉米淀粉、香辣粉添加比例、腌制时间四个因素对脆皮鸡柳色泽外观、滋味气味、口感滋味以及咀嚼性等品质特性的影响。实验结果表明,当面粉添加比例为60%,玉米淀粉为30%,香辣粉为1.5%,腌制时间为6h时,生产的脆皮鸡柳具有较高的感官品质。
Chicken pieces were taken as main raw material in this experiment. The effects of proportions of flour, corn starch, spicy powder and curing time on color, flavor and taste, chewiness and other quality characteristics of crispy chicken fillet were studied. The results of experiment showed that the crispy chicken fillet with a higher sensory quality when curing for 6h and the proportion of flour, corn starch and spicy powder was 60%, 30% 1.5%, respectively.
出处
《肉类工业》
2012年第9期6-9,共4页
Meat Industry
基金
淮北市科技攻关项目"优质禽产品开发与安全保障集成技术"
项目编号:20110219
关键词
脆皮鸡柳
生产工艺
正交试验
crispy chicken fillet
processing technique
orthogonal test
