小煎鸡工业化品质控制关键技术的研究-《中国调味品》

文章信息/Info

Title:: Study on the key technology of industrialization quality control of little fried chicken meat

摘要:: 小煎鸡是具有地方特色的家常菜，是以鸡肉为主料，加以香辛料为辅料进行煎炒所得。以小煎鸡理化性质为指标，对辅料配方、制作工艺条件进行探究和优化。鸡肉切丁燎煮，紫苏水浸泡40-50min，香辛辅料码料20-30min，火力大小1200-1300W，炒制时间10-12min，得到的成品。外观指标结果：颜色红绿相间、肉体红亮，香味浓郁，麻、辣、鲜、香协调，软硬适中、口感柔脆，有嚼劲韧劲但不柴绵；理化指标检测结果：蛋白质含量为42.8g/100g，脂肪含量为16.9 g/100g，水分含量为46.1g/100g，硬度为141.42N，内聚性为6.25，在121℃温度下灭菌15min，能保存90-100天不变质。紫苏的加入增加了鸡肉的健康因子，也起到了天然防腐的功效，降低了化学防腐剂的添加，是极具特色深受欢迎的下饭佳肴，也为小煎鸡的工业化生产的品质提供保障。

Abstract:: Fried Chicken is a home-cooked dish with local characteristics. Mixed with the main material chicken and the accessories spice,the little fried chicken was stir-fried by certain process.The formula and processing conditions of supplementary materials were studied and optimized by testing some qualities of the production.The chicken was cut and boiled, soaked in perilla water for 40-50 min, mixed with spice for 20-30min, fire power for 1200-1300W, stir-frying time for 10-12 min. Results showed that,the color of appearance was red and green, the chichen meat was red and bright, its flavor was rich and harmonious among hemp spicy fresh, it tasted soft and brittle,chewiness and toughness;tests by physical and chemical way on lilttle fried chicken showed that:Protein content 42.8g/100g,fat content 16.9g/100g,water content 46.1g/100g,hardness141.42N,cohesion 6.25, sterilized at 121℃ for 15 min,preserved for 90-100 days.The health factor of chicken meat was increased for the addition of Perilla frutescens.It will be a kind of popular and delicious nutrition food. It is so easy that stir-frying chicken is produced by industrial and automated way basing on the parameters.