[1]成希祥.香菇鸡肉酱加工工艺研究[J].中国调味品,2016,(10):93-96.[doi:10.3969/j.issn.1000-9973.2016.10.020]
 CHENG Xi-xiang.Study on the Processing Technology of Mushroom and Chicken Paste[J].CHINA CONDIMENT,2016,(10):93-96.[doi:10.3969/j.issn.1000-9973.2016.10.020]
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香菇鸡肉酱加工工艺研究
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
93-96
栏目:
技术研发
出版日期:
1900-01-01

文章信息/Info

Title:
Study on the Processing Technology of Mushroom and Chicken Paste
文章编号:
1000-9973(2016)10-0093-04
作者:
成希祥
内蒙古财经大学 旅游学院,呼和浩特 010070
Author(s):
CHENG Xi-xiang
College of Tourism, Inner Mongolia University of Finance and Economics, Hohhot 010070, China
关键词:
香菇 鸡肉 复合酱 加工工艺
Keywords:
mushroom chicken compound paste processing technology
分类号:
TS251.6
DOI:
10.3969/j.issn.1000-9973.2016.10.020
摘要:
文章介绍了香菇鸡肉酱的制作工艺与操作要点,以香菇、鸡肉为主要原料,考察了制酱过程中香菇和鸡肉配比、食用油添加量、豆瓣酱添加量以及炒制时间等因素对肉酱感官品质的影响,结合单因素试验和正交试验设计,对香菇鸡肉酱的加工工艺进行了优化。结果表明:香菇鸡肉酱的最佳加工工艺为香菇、鸡肉丁配比7:3,食用油和豆瓣酱添加量分别占香菇鸡肉丁的30%和85%,炒制6 min。在此配方工艺条件下,香菇鸡肉酱色泽油亮,口感风味最佳。
Abstract:
Introduce the production technology and operation points of mushroom and chicken paste. Take mushroom and chicken as the main raw materials and investigate the effect of mushroom and chicken ratio, edible oil additive amount, bean paste additive amount and stir-frying time on the sensory quality of meat paste. Based on the single factor experiment and orthogonal test design, the formula of mushroom and chicken paste is obtained. The optimum processing technology is determined as follows: the ratio of mushroom and diced chicken meat is 7:3, the edible oil and bean paste accounts for 30% and 85% of mushroom and diced chicken meat respectively, and the stir-frying time is 6 min. Under such formula process, the mushroom and chicken paste has glossy color and best flavor.

参考文献/References:

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备注/Memo

备注/Memo:
作者简介:成希祥(1971-),男,山东淄博人,讲师,硕士,研究方向:餐饮教学、烹饪教育。
更新日期/Last Update: 1900-01-01