清鸡汤的提取工艺研究

Research on Extraction Craft for the High-quality Chicken Broth

对影响清鸡汤提取的主要因素原辅料选取、加入方式及熬制时间进行了研究。单因素试验结果表明,原料整肉鸡、鸡架优于整蛋鸡,鲜品与冻品差异不明显,熬制方式为沸水入锅且同时加入辅料,最佳熬制时间为3 h。

In this paper we studied three major factors which have important effect on the extraction of the quality of chicken broth, they are the raw material,treatment process and extracting time.The results of the single-factor experiment show that the raw materials for the whole broiler , chicken bone are better than the whole layer, fresh raw material and frozen meat difference is not obvious, the better treatment process is adding raw material and accessories after the water to boil , time was 3 h.