| 常熟叫花鸡电烤成熟工艺的研究 |
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| 引用本文： | 史万震. 常熟叫花鸡电烤成熟工艺的研究[J]. 肉类研究, 2012, 26(7): 13-15. DOI: 10.7506/rlyj1001-8123-201207004 |
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| 作者姓名： | 史万震 |
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| 作者单位： | 常熟理工学院食品工程学院,江苏常熟,215500 |
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| 摘 要： | 采用四因素三水平正交试验,利用TA-XT Express物性仪对常熟叫花鸡的硬度进行测定,并进行感官评定,研究常熟叫花鸡电烤成熟的最佳火候标准.通过对硬度和感官评定指标的综合分析,得出叫花鸡电烤成熟的最佳火候为前期温度220℃,时间30min;后期温度100℃,时间240min.
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| 关 键 词： | 叫花鸡 电烤 成熟 工艺 |
Optimization of Process Conditions for Roasting Changshu Beggars' Chicken in Electric Roaster |
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| SHI Wan-zhen. Optimization of Process Conditions for Roasting Changshu Beggars' Chicken in Electric Roaster[J]. Meat Research, 2012, 26(7): 13-15. DOI: 10.7506/rlyj1001-8123-201207004 |
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| Authors: | SHI Wan-zhen |
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| Affiliation: | College of Food Engineering, Changshu Institute of Technology, Changshu 215500, China |
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| Abstract: | A four-factor,three-level orthogonal array design was used to optimize roasting temperature and time for Changshu Beggars’chicken based on sensory evaluations and chicken harness.Chicken hardness was tested using a TA-XT Express texture analyzer.The optimal roasting process was 220 ℃ for 30 min and then 100 ℃ for 240 min. |
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| Keywords: | roast chicken electric roaster ripening process |
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