新疆清真风味手撕椒麻鸡加工工艺及其调味配方研究

Research on Xinjiang Islamic Flavor Hand-torn Chicken with Chili Sauce and Seasoning Formula Processing Technology

以改进新疆清真风味手撕椒麻鸡的方便速食性为主要研究目标,对鸡肉腌渍、卤制温度与时间、冷却时间等因素的研究,采用正交组合设计优化手撕椒麻鸡加工工艺,结果表明,卤制温度为80℃,卤制时间为35分钟,二次冷却时间为4分钟,食盐使用量为腌制食盐添加量为3.5:4.5是最佳组合。通过正交试验研究4种主要调味料对手撕椒麻鸡的色、香、味等方面的影响,最终确定出椒麻鸡的调味最佳配方(按份量计)为:椒麻鸡100份、花椒油12份、辣椒油8份、香油3份、芝麻酱12份、食盐5份、鸡粉10份、味精5份、蒜泥5份。

The author aims to develop the convenience and instance of Xinjiang Islamic Flavor Hand-tom Chicken with Chili Sauce, through the research on the chicken curing, time and temperature of marinating and cooling time, at the same time, using combinative way of frontage and intersection to design and optimize its process techniques, and find the best time list： halogen time for 35mins twice, cooling time is 4min, salt amount of salt added 3.5：4.5 is the optimal combination. Through the orthogonal experiment study of 4 kinds of main flavoring opponents tore Pepper-spiced chicken color, aroma, taste and so on ultimately determine the best formula Pepper-spiced chicken seasoning by weight meter： pepper chiekenl00, pepper oi1128, sesame oil 312 ＇ salt sesame paste in 5, chicken powder10, monosodium glutamate5 and garlic5.