摘要
探讨了板鸡加工的方法及影响因素。结果表明，采用４．０％的食盐、４．５％的复合香辛料和１．０％～１．５％的蔗糖，在４～１０℃腌制１８～２４ｈ，然后在５５～６０℃下烘干１０～１５ｈ，最后再风干发酵一周左右，即可制成咸淡适宜、腊香浓厚、组织状态和口感俱佳、贮藏性良好的板鸡制品。
The processing method and effect factors of pressed salted chicken was studied in this paper.The results are as follows:The concentration of NaCl,compound spices and sucrose are 4 0%,4 5% and 1 0～1 5%,respectively and salting is 18～24 hours in 4～10℃ temperature condition.Then,drying at 55～60℃ in oven for 10～15 hours.Finally,air drying for 7 days approximately,we can get a product of pressed salted chicken with fit salted,cured flavor, elastic,taste nice and a long storage time.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第6期47-48,共2页
Science and Technology of Food Industry
关键词
板鸡
腌制
干制
Pressed salted chicken
salting
drying
