摘要
本研究以母鸡为原料加工鸡汤,以鸡汤感官评定结果作为评价指标,确定鸡汤中草药的使用方式为:良姜粉7g、花椒粉15g、陈皮粉15g、八角粉15g、肉桂粉6g、大枣粉5g、枸杞子5g、当归5g,继而在此基础上进行L9(34)正交试验,优选出鸡汤最优化烹制工艺为:经0.071g/mL复合磷酸盐腌制后,20℃加热沸腾,恒温95℃煮制,煮制90min后加盐。
Abstract： In the present study, the production of chicken soup from hens was investigated. The optimal formulation of traditional Chinese medicinal materials for maximizing the sensory quality of chicken soup was 7 g of galangal, 15 g of Sichuan pepper, 15 g of dried tangerine peel, 15 g of star anise, 6 g of cinnamon, 5 g of jujube, 5 g of Chinese wolfberry, and 5 g of Chinese angelica. Using an L9（34） orthogonal array design, the optimal chicken soup recipe was curing with compound phosphate at a dose of 0.071 g/mL, heating at 20 ℃ until the boiling point, cooking at 95 ℃ for 90 rain and salt addition.
出处
《肉类研究》
2012年第7期10-12,共3页
Meat Research
关键词
感官评定
鸡汤
正交试验
sensory evaluation
chicken soup
orthogonal array design
