| 速冻营养乌鸡的加工工艺研究 |
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| 引用本文： | 徐建文,卢进峰,李年中,杨长青,张龙,彭伟. 速冻营养乌鸡的加工工艺研究[J]. 食品科技, 2012, 0(1): 119-121,124 |
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| 作者姓名： | 徐建文 卢进峰 李年中 杨长青 张龙 彭伟 |
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| 作者单位： | 天津宝迪农业科技(集团)股份有限公司研发部 |
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| 摘 要： | 选取新鲜乌鸡为主要原料,将以山药、茯苓、枸杞等中药熬制成的料液,注射入乌鸡体中,再经滚揉、静腌、速冻后,得到一种速冻营养乌鸡产品。研究内容包括中药熬制时间、中药料液添加比例、食盐添加量及使用的香辛料水溶性与否,对产品色泽外观、滋味气味、口感滋味以及组织结构的整体影响,得到的结果如下:中药熬制时间选择30min、中药料液添加比例为5%、食盐添加量为0.8%～1%,香辛料全部选用水溶性的。
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| 关 键 词： | 乌鸡 中药 加工工艺 |
The productive technology of nutrition Gallus domesticus |
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| XU Jian-wen,LU Jin-feng,LI Nian-zhong,YANG Chang-qin,ZHANG Long,PENG Wei. The productive technology of nutrition Gallus domesticus[J]. Food Science and Technology, 2012, 0(1): 119-121,124 |
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| Authors: | XU Jian-wen LU Jin-feng LI Nian-zhong YANG Chang-qin ZHANG Long PENG Wei |
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| Affiliation: | (Tianjin Baodi Agri & Tech(Group) Co.,Ltd.,Tianjin 301800) |
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| Abstract: | The Gallus domesticus as the main raw material,Will yam,Poria,Chinese wolfberry brewed into a liquid,injected into the Gallus domesticus,then tumbing,pickleing,frozening,get a frozen nutririon Gallus domesticus.The study includes the color,taste,smell,organizational structure of the evaporation time of traditional Chinese medicine,the ratio of traditional Chinese medicine added,salt added and spices used in water-soluble or not.The results are as follows:the evaporation time of traditional Chinese medicine were 30 min,the ratio of traditional Chinese medicine added were 5%,salt added were 0.8%～1% and spices used in water-soluble. |
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| Keywords: | Gallus domesticus traditional Chinese medicine productive technology |
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