襄阳大头菜鸡肉酱加工工艺研究

以襄阳特产大头菜和鸡肉为主要原料,通过单因素试验研究大头菜的浸泡脱盐时间、植物油的添加量、自制面酱的调制比例得出最佳效果,并以感官评价为依据,运用L9(33)正交试验筛选出主要原料的最优加工配方,即大头菜∶鸡肉∶自制面酱为5∶3∶4。产品成棕褐色,料质光泽,咸甜适中,有襄阳大头菜特有的风味和鸡肉香味,符合消费者对食品美味营养的新需求,同时为襄阳传统特产大头菜深加工提供新的思路。

Study on the Manufacturing Technology of Xiangyang Kohlrabi Chicken Sauce

This paper analyzes the manufacturing of kohlrabi chicken sauce which takes chicken and Xiangyang specialty kohlrabi as the main ingredients .Single-factor experiments are employed to explore the marinating time,the amount of vegetable oil added , and the amount of self-made wheat flour paste .Orthogonal studies based on sensory evaluation suggest that the optimal proportion of kohlrabi ,chicken and wheat flour paste is 5∶3∶4 .The finished product is of lustrous brown color ,moderate salty and sweet tastes ,with peculiar fragrance of Xiangyang kohlrabi and chicken ,catering for consumers ＆#39;need for both nutrition and tastefulness .The study also provides a new insight on the further processing of Xiangyang ＆#39;s specialty kohlrabi .