板栗鸡糕加工工艺研究

板栗鸡糕是以鸡脯肉、板栗泥、鸡蛋清、猪肥膘肉、食盐、水为主要原料加工而成,通过单因素和正交试验对板栗鸡糕的工艺配方进行优化,得出最佳工艺配方为:选取鸡脯肉100 g,在制作过程中添加板栗泥量30%,鸡蛋清14%,猪肥膘肉20%,食盐3.5%,水9%,最佳制熟时间为90℃条件下加热18 min。由此配方制备的板栗鸡糕色泽鲜亮呈现淡浅黄色;成品表面密实平滑,切面基本无气孔;口感细腻,富有弹性;板栗清香味与鸡肉香味融合均匀。

Study on processing technology of chestnut chicken cake

After studying the processing technology of Chinese chestnut chicken cake,the thesis is to optimize the recipe of Chinese chestnut chicken cake by single factor and orthogonal test technique.The results show that the optimum process recipe for making Chinese chestnut chicken cake is as follows:chicken breast meat,100 g,chestnuts mud 30%,egg white 14%,the pork fat 20%,salt 3.5%,water 9%.The best steamed time of under the temperature of 90℃is 18 min.The chestnut chicken cake prepared by this formula is bright and light and yellow in color,with a dense,smooth surface,basically free of pores and even average distribution of pores.The palate is delicate and elastic,and the flavours of chestnut and chicken blend evenly.