重组鸡肉脯的研制

Study on the Recomposition Chicken Jerky

利用正交试验法,对重组鸡肉脯中各成分含量、烘烤温度和烘烤时间进行了研究.结果表明:熟生肉比为3:1,蛋量为10:1,大豆粉为15:1,胡萝卜量为16:1时效果最佳;最佳烘烤温度在100～150℃之间,烘烤时间约为5～10min.

Based on the crosstest,research has been made on the components,content,baking temprature and period of the recomposition for preserved chicken.The result showed that better effect can be achieved on condition that the proportion between crude and cooked chicken reaches to 3 ∶1,those to egg,bean powder and carrot especially are 10∶1,15∶1 and 16∶1.The ideal baking temperature is from 100℃ to 150℃ within the period from 5 to 10 minutes.