鸡肉粒的加工工艺研究
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摘要
鸡肉粒以市售老鸡胸为主要原料,通过解冻、切丁、滚揉、预煮、熟化、烘干处理进行加工。研究了3种常用水分活度降低剂对鸡肉粒水分活度的影响,同时研究了滚揉和预煮时间对产品质构和口感的影响。结果表明:3种添加剂降低鸡肉干水分活度的能力强弱顺序为:甘油>海藻糖>复合磷酸盐;甘油添加量为3%时效果较好;滚揉60min,预煮3min时,产品口感质构最好。
Saled old chicken breast was taken as the main raw material,and thawing,cutting small lump,rolling and rubbing,precooking,curing and drying and processing were adopted to process.The effect of 3 kinds of commonly used water activity lowering agent on water activity of diced chicken was studied.At the same time,the effect of rolling and rubbing and precooking time on texture and taste of products was studied.The results showed that the sequence of 3 kinds of additives of descending the ability of reducing the dried chicken water activity was glycerol,trehalose and compound phosphate.When the adding amount of glycerol was 3%,it had better effect.When rolling and rubbing time was 60 min and precooking time was 3 min,taste and texture of products were the best.
Saled old chicken breast was taken as the main raw material,and thawing,cutting small lump,rolling and rubbing,precooking,curing and drying and processing were adopted to process.The effect of 3 kinds of commonly used water activity lowering agent on water activity of diced chicken was studied.At the same time,the effect of rolling and rubbing and precooking time on texture and taste of products was studied.The results showed that the sequence of 3 kinds of additives of descending the ability of reducing the dried chicken water activity was glycerol,trehalose and compound phosphate.When the adding amount of glycerol was 3%,it had better effect.When rolling and rubbing time was 60 min and precooking time was 3 min,taste and texture of products were the best.
引文
1帅瑾,廖定容,吕舒等.淘汰蛋鸡肌肉复合嫩化技术的研究姚伟伟[J].食品科技,2013,(22):238-245
2高瑞昌,彭增起,袁丽等.淘汰蛋鸡肉糜功能特性影响因素研究进展[J].食品与机械,2003,(1):12-13
3王秀芝,关志强,李敏.水分活度降低剂在罗非鱼片干燥加工中的应用[J].食品研究与开发,2011,(9):197-201
2高瑞昌,彭增起,袁丽等.淘汰蛋鸡肉糜功能特性影响因素研究进展[J].食品与机械,2003,(1):12-13
3王秀芝,关志强,李敏.水分活度降低剂在罗非鱼片干燥加工中的应用[J].食品研究与开发,2011,(9):197-201