休闲卤香鸡胗的工艺研究
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摘要
以100 g鸡胗为主要原料,添加食盐、五香粉、白酒、辣椒等辅料来探究休闲卤香鸡胗的最佳工艺参数。以五香粉用量、腌制时食盐用量、腌制时间、卤制时间为单因素指标,在单因素试验的基础上,再通过正交试验对休闲卤香鸡胗的风味口感进行感官评价和理化性质的测定,从而确定最合适的配方和工艺条件。结果表明,五香粉用量为5 g,腌制时食盐用量为10 g,卤制时间为40 min,静止腌制时间为25 min时,加工出的休闲卤香鸡胗酱香味浓郁、肉质紧密、风味独特。
With chicken gizzards as main material, volume 100 g of chicken gizzards, add salt, five-spice powder, white wine,chili and other accessories to explore the optimal technological parameters of salted chicken gizzards and leisure. With five-spice powder,pickling salt when adding content,salted,stewed for a single factor,based on the single factor,then by orthogonal test for recreational salted chicken gizzard flavor palate sensory evaluation and determination of physical and chemical properties,so as to determine the most appropriate formulation and process conditions. Test results showed that the amount of allspice to 5 g,picked salt dosage for 10 g,stewed 40 min stillness marinated time 25 min,manufactured recreation of salted chicken gizzard sauce flavor,meat was close,the flavor was unique.
With chicken gizzards as main material, volume 100 g of chicken gizzards, add salt, five-spice powder, white wine,chili and other accessories to explore the optimal technological parameters of salted chicken gizzards and leisure. With five-spice powder,pickling salt when adding content,salted,stewed for a single factor,based on the single factor,then by orthogonal test for recreational salted chicken gizzard flavor palate sensory evaluation and determination of physical and chemical properties,so as to determine the most appropriate formulation and process conditions. Test results showed that the amount of allspice to 5 g,picked salt dosage for 10 g,stewed 40 min stillness marinated time 25 min,manufactured recreation of salted chicken gizzard sauce flavor,meat was close,the flavor was unique.
引文
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[3]王琴,吴小燕,区子弁.即食卤鸡胗工艺研究[J].食品工业科技,2009(1):30-31.
[4]徐勇.粤式传统腌腊肉制品存在的问题及其解决办法[J].食品工业科技,2006,27(6):187-189.
[5]石永福.肉制品配方1 800例[M].北京:中国轻工业出版社,1999:1-22.
[6]王钦德,杨坚.食品试验设计与统计分析[M].北京:高等教育出版社,2000:-.
[7]黄现青,高晓平,李苗云.速冻南瓜鸡肉丸子工艺研究[J].肉类工业,2014(2):9-12.
[8]蔡惠平,陈黎敏.肉制品包装[M].北京:化学工业出版社,2004:52-60.
[9]朱金虎,黄卉,李来好.食品中感官评定法发展现状[J].食品工业科技,2012,33(8):398-401.
[10]赵镭,刘文,汪厚银,等.食品感官评价指标体系建立的一般原则与方法[J].中国食品学报,2008(3):121-124.
[11]冯祖荫,张建中.五香酱牛肉的制作技术[J].肉类工业,2006(2):9-12.
[12]周光宏,赵改名,彭增起.我国传统腌腊肉制品存在的问题及对策[J].肉类研究,2003(1):3-15.
[13]蒋予箭,周雁.肉类弹性测定方法的研究[J].食品科学,2002,23(4):99-102.
[14]沈玉栋,柳春红.食品质量与安全专业的发展及构想[J].食品与机械,2014(3):264-267.
[15]Jones K.W,Mandigo R.W. Effects of chopping temperature on the microstructure of meat emulsion[J]. Journal of Food Science,1982(6):1 930-1 935.
[16]Foegeding E.A,Lanier T.C. The contribution of nonmuscle food in protein quality and effects of processing[M]. NewYork:Marcle Dekker,1989:331.
[17]任露泉.试验优化设计与分析[M].北京:高等教育出版社,2003:78-79.
[18]殷俊,梅灿辉,陈斌,等.肉丸品质的质构与感官分析[J].现代食品科技,2011,27(1):50-55.
[19]中国国家标准化管理委员会. GB/T 23586—2009肉与肉制品卫生标准的分析方法[S].北京:中国标准出版社,2008.
[20]盖钧益.试验统计分析[M].北京:中国农业出版社,2000:278-312.
[21]徐平生.鸡胗加工设备开发及应用[J].肉类工业,2016(12):50-51.
[22]徐平生.鸡胗加工机械化设备线探索[J].肉类工业,2016(8):50-52.