摘要
以肉鸡为原料,采用有机红茶及HCL、CaCl2浸泡脱腥法,并结合不同的调味配方对肉鸡干的影响。结果表明:采用0.1%HCL和0.2%CaCl2在常温下浸泡1h,脱腥效果最佳;A3鸡肉100g、白粉15g、食盐1.5g、味精0.8g、五香粉0.8g、辣椒粉1.0g、胡椒粉0.3g、芥茉粉2g配方为最佳调味配方。
Chicken was taken as raw material, organic red tea. HC1, and CaC12 were used to deodor- ize, and the effects of different formulas on the dried chicken were obtained. The results showed that the best deodorization agent was soaking in 0.1% HCl and 0.2% CaCl2 at room temperature. The optimum formula was chicken 100g, white power 15g, monosodium glutamate 0.8g; five spices powder 0.8g, chili powder 10g, pepper powder 0.3g, and mustard powder 2g.
出处
《肉类工业》
2013年第6期14-16,共3页
Meat Industry
关键词
鸡肉干
脱腥
调味技术
dried chicken
deodorization
flavoring technology
