摘要
目的获得油炸鸡肉制品的最佳工艺参数。方法通过在工厂实地实验获得数据;结果在分析油炸鸡肉制品生产过程易出现的品质问题及其原因的基础上,结合生产实际提出了解决措施。结论在0.08MPa下滚揉,持续50min,DNT-1粉含量控制在42%,油炸温度170℃,持续4min。
Objective To obtain the best technological parameters in production of oily fried chicken. Methods The technological parameters were obtained though the experiment in the factory. Results Based on analyzing the quality of oily fried chicken and the possible causes in the production, the effective solution measures were put forward with the consideration of reality. Conclusion The experimental results show that roll and rub are under 0.08Mpa for 50 minutes, the content of DNT^-1 powder is at 42%, and the deep-fry temperature is under 170℃ for 4 minutes.
出处
《食品与药品》
CAS
2006年第06A期58-62,共5页
Food and Drug
关键词
鸡肉制品
品质
解决措施
chicken meat products
quality
solution measures
