复合果蔬燕麦鸡肉脯关键工艺研究

Study on Critical Technology of Compound Fruit and Vegetable Chicken Jerky with Oats

在传统鸡肉脯生产工艺基础上改进原料预处理工艺,将果蔬和燕麦加入鸡肉脯中,研究了果蔬和燕麦的最佳添加量,并通过正交试验优化了复合鸡肉脯烤制工艺.实验结果表明,鸡肉原料预处理采用切片与斩拌混合的方式,最佳m(鸡肉片)∶m(鸡肉糜)为5∶5;果渣、燕麦和果汁的添加质量分数分别为10%,14%以及8%;腌制好的原料先在85℃下烘烤25 min,后在65℃烘烤120min;烧烤工艺采用130℃熟化5 min,即可获得色、香、味、形俱佳的复合果蔬燕麦鸡肉脯.

Pretreatment of raw materials was improved on the basis of the traditional chicken jerky production process. Fruits, vegetables, and oats were added to the chicken jerky and the optimal amount of fruits, vegetables, and oats was studied. The baking process of the compound chicken jerky was optimized by orthogonal experiments. The results showed that pretreatment of raw materials was completed using slicing and chopping, and the best ratio of chicken piece and chicken meat emulsion was 5： 5. The additions of pomace, oats and juice were 10% , 14% and 8% respectively. Marinated raw materials were baked at 65 ℃ for 120 min after baking at 85 ℃ for 25 min, and at last, it was heated in 130 ℃ for 5 rain so that the product could obtain the smug look, the fragrance, the taste and the good shape.