| 加工工艺对鸡汤及鸡肉品质的影响 |
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| 引用本文： | 陈文平,李霞,刘晨燕. 加工工艺对鸡汤及鸡肉品质的影响[J]. 肉类研究, 2012, 26(7): 10-12. DOI: 10.7506/rlyj1001-8123-201207003 |
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| 作者姓名： | 陈文平 李霞 刘晨燕 |
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| 作者单位： | 北京华裕食品有限公司,北京,101209 |
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| 摘 要： | 本研究以母鸡为原料加工鸡汤,以鸡汤感官评定结果作为评价指标,确定鸡汤中草药的使用方式为:良姜粉7g、花椒粉15g、陈皮粉15g、八角粉15g、肉桂粉6g、大枣粉5g、枸杞子5g、当归5g,继而在此基础上进行L9(34)正交试验,优选出鸡汤最优化烹制工艺为:经0.071g/mL复合磷酸盐腌制后,20℃加热沸腾,恒温95℃煮制,煮制90min后加盐.
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| 关 键 词： | 感官评定 鸡汤 正交试验 |
Effects of Processing Technology on the Quality of Chicken Soup and Chicken |
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| CHEN Wen-ping , LI Xia , LIU Chen-yan. Effects of Processing Technology on the Quality of Chicken Soup and Chicken[J]. Meat Research, 2012, 26(7): 10-12. DOI: 10.7506/rlyj1001-8123-201207003 |
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| Authors: | CHEN Wen-ping LI Xia LIU Chen-yan |
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| Affiliation: | Beijing Huayu Food Stuff Co. Ltd., Beijing 101209, China |
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| Abstract: | Abstract： In the present study, the production of chicken soup from hens was investigated. The optimal formulation of traditional Chinese medicinal materials for maximizing the sensory quality of chicken soup was 7 g of galangal, 15 g of Sichuan pepper, 15 g of dried tangerine peel, 15 g of star anise, 6 g of cinnamon, 5 g of jujube, 5 g of Chinese wolfberry, and 5 g of Chinese angelica. Using an L9（34） orthogonal array design, the optimal chicken soup recipe was curing with compound phosphate at a dose of 0.071 g/mL, heating at 20 ℃ until the boiling point, cooking at 95 ℃ for 90 rain and salt addition. |
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| Keywords: | sensory evaluation chicken soup orthogonal array design |
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