摘要
气焗法是生产盐焗鸡三法之一,适合于大规模生产。文章以盐焗鸡感官评分和色差为指标,采用单因素正交试验考察了卤水浸泡时间、气焗时间、烘制时间、烘制温度对成品的影响,并优化了气焗法加工工艺。研究结果表明:卤水浸泡16h,气焗60min,在100℃下烘制12h效果最佳,成品保持了传统盐焗骨香味浓的特色,又肉滑可口。
Steaming is one of the three methods to produce salt baked chicken, suitable for mass production. In this paper, the technological processing were optimized by single-factor and orthogonal experiments through evaluating the effects of soaking time, steaming time, baking time, baking temperature, using sensory evaluation and color as the index. The results show that： soaking for 16 h, steaming for 60min and baking at 100 ℃ for 12 h, work best, the products maintain the traditional characteristics of strong bone flavor, and also taste smooth and delicious.
出处
《中国调味品》
CAS
北大核心
2011年第11期41-43,47,共4页
China Condiment
关键词
盐焗鸡
气焗法
感官评价
salt-baked chicken
steam technology
sensory evaluation
