摘要
油炸鸡柳口感酥脆、色泽诱人、携带方便,受到广大消费者的喜爱。以鸡胸肉为原料,通过单因素及正交试验,用感官评价评定口感风味,并利用质构仪测其弹性,最终确定油炸鸡柳制作的最佳工艺参数。结果表明:影响油炸鸡柳品质的主次因子,新旧油配比>搅拌腌制时间>油炸时间>面粉和水的配比;油炸鸡柳制作的最佳工艺参数,搅拌腌制时间30min、面粉和水的配比1∶1.5、新旧油比例5∶0、油炸时间4.5min,此工艺参数条件下制作的产品香气浓郁,口感较好。
Fried chicken fillet had crisp taste, attractive color, and it was easy to carry, and it was popular in masses of consumers. The chicken breast meat was taken as the raw material, the taste and flavor were evaluated by sensory evaluation, and the texture analyzer was adopted to determine elasticity, and the optimum technological parameters of making fried chicken fillet were determined through single factor and orthogonal experiment. The results showed that the major/minor factors which affected the quality of fried chicken fillet were the ratio of new and old oil, the time of stirring and curing, the time of frying and the ratio of flour and water. The optimum technological parameters of making fried chicken fil- let were stirring and curing time 30 min, the ratio of flour and water 1 ： 1.5, the ratio of new and old oil 5： 0, and frying time 4.5 min, and the product was made in this technological parameters condition, the aroma was rich, and the taste was good.
出处
《肉类工业》
2018年第3期1-4,共4页
Meat Industry
关键词
鸡胸肉
感官评价
油炸
chicken breast meat
sensory evaluation
frying
