摘要
以四川山地乌骨鸡为原料研究即食山地乌骨板鸡加工工艺。运用正交试验讨论食盐、复合香辛料、腌制时间对产品的色泽、风味与组织形态的影响 ,确定最佳腌制配方。讨论烘烤时间、温度对产品质量的影响 ,确定最佳烘烤工艺参数。
Sichuan Mountain Dark-bone Chickens were used as raw material to study the processing technology of Convenient Mountain Dark-bone Pressed Salted Chickens.the product's color,flavor and microstructure shape affected by salt,compound spices,salting time were discussed by using orthogonal test to settle the best salting preparation.The product's quality affected by baking time and temperature were discussed in order to make the best baking processing parameters.
出处
《肉类研究》
2004年第1期46-48,45,共4页
Meat Research
