鸡肉榛蘑方便食品最佳工艺与配方的研究

Study on optimum processing technology and formula of convenience food made of chicken and mushroom

以鸡肉和榛蘑为原料,加入一些辅料进行烹制,烹制好后冷却分装,用真空封装机封口,经过杀菌后即制成鸡肉榛蘑方便食品,用微波炉加热后即可食用,方便快捷。通过正交试验确定了鸡肉榛蘑方便食品的最佳工艺和最佳配方。结果表明:最佳工艺参数为煮制时间30min、杀菌时间25min、杀菌温度115℃、鸡肉与榛蘑的比例12∶1。辅料的最佳组合为:白砂糖2%、料酒1%、食盐1.2%、酱油0.8%。

Chicken and mushroom were taken as raw material. Some accessories were added when cooking, and then product was packed, sealed with the vacuum packaging machine after cooling down. After sterilization, the convenience food made of chicken and mushroom was ready to serve after heated. The optimum processing technology and formula were defined by orthogonal tests. The results showed that the product got best flavor when cooking for 30 min, sterilizing at 115℃ for 25 min, and the ratio of chick-en to mushroom was 12： 1. The optimum accessories combination was that 2% white sugar, 1% cooking wine, 1.2% salt and 0.8% soy sauce.