摘要
研究滚揉和腌制时间对鸡肉串持水性的影响,采用单因素试验可以确定滚揉时间和腌制时间分别控制在15 min和4 h左右最好;采用正交试验研究使用复合磷酸盐对肉品持水性的影响,确定复合磷酸盐配方为0.06%焦磷酸钠、0.01%三聚磷酸钠、0.02%六偏磷酸钠,在此条件下油炸失水率为17.3%,鸡肉串持水性最佳。
Effects of roll kneading time and curing time on hold water of meat were studied with single factor experiment. Results showed that the optimal roll kneading time was 15 min and the optimal curing time was about 4 h. The influences of composite phosphate holds water of meat were studied with the orthogonal experiment. Results showed that the ratio of compound phosphate sodium was 0.06% pyrophosphate, 0.01% sodium hexametaphosphate and 0.01% sodium tripolyphosphate.
出处
《湖北农业科学》
北大核心
2014年第10期2386-2388,共3页
Hubei Agricultural Sciences
基金
黄冈市科技局项目(黄科字62号)
湖北省科技成果转化项目
关键词
鸡肉串
持水性
滚揉时间
腌制时间
复合磷酸盐
preset fast-food chicken string
hold water
roll kneading time
curing time
compound phosphate
