摘要
以鸡翅为主要原料,通过单因素试验和正交试验,重点研究腌制时间、煮汤中可乐的百分含量、煮制时间等因素对可乐鸡翅表皮色差和感官品质的影响。结果表明:腌制时间18h,煮汤中可乐的百分含量66%,煮制时间25 min。该产品味道鲜美,色泽艳丽,保留了可乐的香气,市场前景广阔。
This study took the Chicken Wing as raw materials, using the single factor experiment and the orthogonal experiment as the analysis method, studied the processing technology of Chicken Wing with Cokecola. The result indicated： the pickling time is 18 h,the volume percentage of cola in boiling is 66 %, the boiling time is 25 min. The production is delicious in taste, beautiful in color, retention cola flavor. It has a good market prospect.
出处
《食品研究与开发》
CAS
北大核心
2013年第3期48-50,58,共4页
Food Research and Development
关键词
鸡翅
腌制时间
可乐的百分含量
煮制时间
Chicken Wing
pickling time
the volume percentage of cola
boiling time
