不同制作工艺对白切鸡食用与卫生品质的影响

白切鸡是我国南方菜系中的一道特色的冷盘菜,它鲜香肥美,肉质细嫩,让人百吃不厌。冰水冷却是白切鸡制作过程中必不可少的一个步骤,它赋予了白切鸡皮脆的特点。而制做过程中,汤水的温度决定了白切鸡肉质的细嫩程度。为了考察上述2个因素对成品白切鸡食用与卫生品质的影响,本研究选择了4个差异较大的方案来制作白切鸡并对成品白切鸡的一些相关参数进行了测定。结果表明:用不同工艺制作出来的白切鸡在菌落总数、产品色泽、含水量及香气组成上存在一定程度的差异。本研究为进一步探索更为合理的白切鸡生产工艺提供了理论支持和实践经验。

Influence of Different Cooking Methods on the Eating and Hygienic Quality of Chopped Cold Chicken

Chopped cold chicken is a well-known cooked dish in South China. This dish is very delicious and favored by many people. During the processing of chopped cold chicken, cooling with cold water is one key step, which makes the product crisp. Hot water blanching is another important step for the production of chopped cold chicken, which must be well controlled because it decides the tenderness of the chicken meat. With the aim of investigating the influence of the two factors on the edible and hygienic quality of products, four different methods were employed to make chopped cold chicken. Meat quality and hygienic parameters were measured. The results suggested differences in microbiological counts, color, water content, and aroma components were found among products made by different processing methods. This study would provide theoretical supports and practical experience to explore optimized processing method for the production of chopped cold chicken.