摘要
以药膳桃园鸡为原料,通过一定的加工工艺,使其具有良好的营养保健功能的产品,肌纤维在经过常压滚揉腌制后,所发挥的破坏程度较小,这主要得益于其有序的排列;反之能够对肌纤维发挥较大程度的破坏,且有助于增加其间距的是超声-脉动滚揉腌制。其中,滚揉时间与超声时间是以影响程度对腌制工艺进行划分而来,从而得出差异性的烧鸡综合得分;当滚揉时间与超声时间分别为1.62 h,21.32 min时,则反映出响应面最佳的工艺参数,这是利用因子分析法计量出来的优化时间。在对烧鸡进行煮制过程中,其温度与时间以90℃,2.5 h为最佳;而感官品质的降低,以及剪切力的不足,则是由于过长的煮制时间所致。
The new type of roast chicken products developed in this paper was based on medicinal Taoyuan chicken materials,and through certain processing technology,so that it had good nutrition and health care functions,the design conclusion was as follows:muscle fibers after atmospheric pressure tumbling and pickling,the degree of damage wes small,which was mainly due to its orderly arrangement;Conversely,it could exert a greater degree of damage to muscle fibers and help increase their spacing was ultrasound-pulsating tumbling pickling.Among them,the tumbling time and ultrasonic time were divided by the degree of influence of the curing process,so as to obtain the differential comprehensive score of roast chicken.When the tumbling time and ultrasonic time were 1.62 h and 21.32 min,respectively,the process parameters with the best response surface were reflected,of course,this was the optimization time measured by factor analysis.During the cooking process of roast chicken,the temperature and time were 90℃,2.5 h.The reduction of sensory quality and the lack of shear force were caused by excessive cooking time.
作者
袁炜
YUAN Wei(Shanghai Food Science and Technology School,Shanghai 201599,China)
出处
《农产品加工》
2024年第18期20-25,共6页
Farm Products Processing
基金
上海市金山区职业教育集团建设项目“桃园特色药膳鸡加工实践研究”(ZJJT2022-7-1)。
关键词
药膳
烧鸡
生存工艺
tonic diet
roast chiken
survival Craft
