鸡精调味料中鸡肉添加量及熟化得率
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摘要
鸡精调味料中鸡肉原料能提供自然、纯正的特征风味,提升产品的品质,而鸡肉的添加量和加工工艺又直接影响到产品的制造成本和经济利益。为了确定鸡精中鸡肉使用的优化方案,利用感官标度打分法,确定鸡精调味料中鸡肉添加量在6%左右时,产品在鸡风味自然度上的增强效果与成本之间的性价比最高。在鸡肉熟化过程中,从其熟化温度、加热时间、预处理方式3个因素探求其对得率的影响,利用单因素试验和正交试验确定控制鸡肉熟化得率的最佳组合方案。结果显示,质量1.9 kg的白羽肉鸡,加热保温30 min,鸡肉不做斩切处理的鸡肉熟化得率最高。
The chicken raw material in the chicken essence seasoning can provide natural and pure characteristic flavor and enhance the quality of the product, and the addition amount and processing technology of the chicken directly affect the manufacturing cost and economic benefit of the product. In order to determine the optimal scheme for the use of chicken in chicken essence, the sensory scale scoring method was used to determine that the chicken meat addition amount in the chicken essence seasoning was about 6%, and the product had the highest cost performance between the enhancement effect of the chicken flavor naturalness and the cost. In the process of chicken ripening, the effects of the ripening temperature, heating time and pretreatment method on the yield were explored. The best combination scheme for controlling the ripening rate of chicken was determined by single factor experiment and orthogonal test. The results showed that the white feather broiler of 1.9 kg was selected and heated for 30 min. The chicken meat without ripening was the highest.
The chicken raw material in the chicken essence seasoning can provide natural and pure characteristic flavor and enhance the quality of the product, and the addition amount and processing technology of the chicken directly affect the manufacturing cost and economic benefit of the product. In order to determine the optimal scheme for the use of chicken in chicken essence, the sensory scale scoring method was used to determine that the chicken meat addition amount in the chicken essence seasoning was about 6%, and the product had the highest cost performance between the enhancement effect of the chicken flavor naturalness and the cost. In the process of chicken ripening, the effects of the ripening temperature, heating time and pretreatment method on the yield were explored. The best combination scheme for controlling the ripening rate of chicken was determined by single factor experiment and orthogonal test. The results showed that the white feather broiler of 1.9 kg was selected and heated for 30 min. The chicken meat without ripening was the highest.
引文
[1]曾庆孝.食品加工与保藏原理[M].北京:化学工业出版社,2002.
[2]李耀.浅谈鸡肉风味物质的呈味机理[J].食品工业科技2011(3):446-449.
[3]成坚,刘晓艳.加热过程对鸡肉风味前提物质的影响[J]食品与发酵工业,2005(1):146-148.
[2]李耀.浅谈鸡肉风味物质的呈味机理[J].食品工业科技2011(3):446-449.
[3]成坚,刘晓艳.加热过程对鸡肉风味前提物质的影响[J]食品与发酵工业,2005(1):146-148.