中国传统食品“料子鸡”上色工艺的创新研究

Innovation Research on Coloring Technology for Traditional Chinese Food“Liaozi Chicken”

通过对料子鸡着色机理及加工过程中色泽的变化规律,对料子鸡加工过程中的上色工艺进行了改良。实验结果表明,采用烤制上色时,糖浆的配比为麦芽糖15%,红醋0.5%,烤制温度200℃,时间5 min,然后经二次上浆,并且在160℃下烤制15 min,即可达到最佳上色效果。

Based on Liaozi chicken coloring mechanism and the change process of color,the improvement of coloring Liaozi Chicken process is proposed.The experimental results show that the baking paint,with the ratio of syrup maltose 15 % to red vinegar 0.5 % at the baking temperature 200 ℃ for 5 min,then the second sizing,and baking 15 min at 160 ℃,can achieve the optimal effect.