| 可乐鸡翅生产工艺研究 |
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| 引用本文： | 徐晓霞,张怀珠,冯晓群,彭涛.可乐鸡翅生产工艺研究[J].肉类工业,2011(10):5-8. |
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| 作者姓名： | 徐晓霞 张怀珠 冯晓群 彭涛 |
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| 作者单位： | 甘肃农业职业技术学院,甘肃兰州,730020 |
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| 摘 要： | 以鸡翅为主要原料,通过单因素试验和正交试验,重点研究腌制时间、煮汤中可乐的百分含量、煮制时间等因素对可乐鸡翅表皮色差和感官品质的影响。结果表明：腌制时间18h,煮汤中可乐的百分含量66%,煮制时间25min。该产品味道鲜美,色泽艳丽,保留了可乐的香气,市场前景广阔。
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| 关 键 词： | 鸡翅 腌制时间 可乐的百分含量 煮制时间 |
Processing technology of chicken wing with coke |
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| Abstract: | Chicken wings were taken as raw materials in this paper;single-factor and the orthogonal experiments were employed to study the effects of pickling time,coke content in soup and boiling time on epidermis chromatic difference of chicken wing and sensory quality.The result indicated that pickling for 18h,coke content of 66%,boiling for 25 min,the product was delicious,with brightly color and retained coke flavor.There will be a broad market prospect for this product. |
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| Keywords: | chicken wing pickling time content of coke boiling time |
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