| 原料成熟时间、磷酸盐添加量及蒸煮温度对鸡胸肉制品出品率的影响 |
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| 引用本文： | 孙京新,褚庆环,王天龙,韩海滨. 原料成熟时间、磷酸盐添加量及蒸煮温度对鸡胸肉制品出品率的影响[J]. 肉类工业, 2006, 0(11): 20-22 |
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| 作者姓名： | 孙京新 褚庆环 王天龙 韩海滨 |
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| 作者单位： | 莱阳农学院青岛校区食品科学与工程学院,青岛,266109;莱阳农学院青岛校区食品科学与工程学院,青岛,266109;莱阳农学院青岛校区食品科学与工程学院,青岛,266109;莱阳农学院青岛校区食品科学与工程学院,青岛,266109 |
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| 摘 要： | 研究了鸡胸肉成熟时间、磷酸盐添加量和蒸煮温度对其制品出品率的影响。结果发现,产品出品率随原料成熟时间先减后增,随磷酸盐添加量而增加,与蒸煮温度成反比。因此生产中可选择充分成熟的原料,适当含量的磷酸盐和合适的加热温度来提高制品出品率。
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| 关 键 词： | 成熟时间 磷酸盐添加量 蒸煮温度 出品率 |
| 收稿时间： | 2006-06-17 |
| 修稿时间： | 2006-06-17 |
Effects of mature time of the raw materials, phosphate addition and cooking temperature on yield of chicken product |
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| SUN Jing-xin CHU Qing-huan WANG Tian-long etc.. Effects of mature time of the raw materials, phosphate addition and cooking temperature on yield of chicken product[J]. Meat Industry, 2006, 0(11): 20-22 |
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| Authors: | SUN Jing-xin CHU Qing-huan WANG Tian-long etc. |
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| Affiliation: | SUN Jing-xin CHU Qing-huan WANG Tian-long etc. |
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| Abstract: | Effects of mature time of chicken,phosphate addition and cooking temperature on yield of chicken product were studied.The results were revealed that for the mature time of raw chicken,the yield of chicken product was decreased at the beginning and later increased;for the phosphate addition,more additives,more yield;meanwhile,there was a reverse ratio between the yields and the cooking temperature.Therefore,thoroughly mature chicken,optimum phosphate addition and cooking temperature should be applied in the process to increase the yield of chicken product. |
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| Keywords: | mature time phosphate addition cooking temperature yield of chicken product |
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