[1]乔学彬.微波复热技术对速冻酱拌鸡丝品质的影响*[J].中国调味品,2019,(09):144-147.
　Effect of Microwave Reheating Technology on Quality of Hot Mix Chicken[J].CHINA CONDIMENT,2019,(09):144-147.
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微波复热技术对速冻酱拌鸡丝品质的影响*()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
144-147
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Effect of Microwave Reheating Technology on Quality of Hot Mix Chicken
作者:
乔学彬
文献标志码:
A
摘要:
探究不同的微波复热功率（240、480、560、640、720和960 W）以及加热时间（30、45、60、75 、90 s、105 s）对酱拌鸡丝品质的影响。结果得出，当微波复热功率为640w、加热时间为60s时酱拌鸡丝的感官品质、水分含量、剪切力以及出品率的分值显著优于其它组(P<0.05)，为进一探究微波复热技术提供一定的理论指导。
Abstract:
To explore the influence of different microwave reheat power (240, 480, 560, 640, 720 and 960 W) and heating time (30, 45, 60, 75, 90, 105 s) on the quality of chicken fillet with sauce. The results showed that when the microwave reheating power was 640w and the heating time was 60s, the sensory quality, moisture content, tenderness value and product rate of the soil-mixed chicken wire were significantly better than other groups (P<0.05). It provides some theoretical guidance for further exploration of microwave reheating technology
更新日期/Last Update: 2020-06-23