摘要
以解冻鸡爪为原料,用氨水、碳酸钠、碳酸氢钠、氢氧化钠作为清洗加工助剂,以L值及感官评价为指标,得到鸡爪清洗工艺的适宜条件为:清洗助剂为碳酸氢钠、浓度1%、温度50℃、时间40 min,其L值可达到90.4;通过对其漂洗工艺进行研究,以感官评分为主要考查指标,0.2%的醋酸液漂洗40 min即可达到最佳的漂洗效果。
With freezing chicken feet as the raw material, ammomum hydroxide, sodium carbonate, SOOlUm bicarbonate, sodium hydroxide as the clean agent, the value of L and sensory evaluation as the studying index, the cleaning process of chicken feet was studied. The results showed that the optimum cleaning conditions are as follows： cleaning temperature 50℃, cleaning time 40 min and the concentration of sodium bicarbonate about 1%, the value of L 90.4. Studying on the rinsing processing, with sensory evaluation as the studying index, the results showed that the optimum rinsing conditions were as follows： the concentration of acetic acid 0.2%, rinsing time 120 min.
出处
《食品工业》
北大核心
2012年第5期10-13,共4页
The Food Industry
关键词
鸡爪
清洗助剂
加工助剂
chicken feet
clean agent
processing agent
