摘要
文章以盐焗鸡感官评分和色差为指标,采用单因素和正交试验考察了水焗时间、烘制时间、烘制温度对成品的影响,并优化了水焗法加工工艺。研究结果表明:卤水焗制30min,在100℃下烘制12h效果最佳,成品香味较浓,保持了传统盐焗骨香味浓的特色。作为盐焗鸡生产三法之一,水焗法工艺简单、生产周期短,但成品特色不明显,需进一步改善。
In this article, the technological processing were optimized by single-factor and orthogonal experiments through evaluating the effects of boiling time, baking time, baking temperature, using sensory evaluation and color as the index. The results show that： boiling for 30 min, baking at 100 ℃ for 12 h, work best, the products maintain strong bone flavor. As one of the three producing methods of Salt-baked Chicken, the water-boiling method is simple and the production cycle is short, however the product is deficient in characteristic, need to be improved.
出处
《中国调味品》
CAS
北大核心
2012年第3期118-120,共3页
China Condiment
关键词
盐煽鸡
水煽法
感官评价
salt-baked chicken
water-boiling method
sensory evaluation
