超声波辅助酱卤鸡爪腌制工艺的优化

Optimization of Ultrasonic Assisted Marinated Process for Sauce Stewed Chicken Feet

研究超声波辅助酱卤鸡爪腌制的工艺条件,以感官评分为评价指标,采用正交试验优化得到超声波辅助酱卤鸡爪腌制的最优工艺条件:超声时间40min,超声功率80W,超声温度55℃,在该工艺条件下生产的酱卤鸡爪不仅感官品质好于传统工艺产品,且能显著缩短生产周期,适合于工业化生产。

The ultrasonic-assisted marinated conditions of sauce stewed chicken feet are investigated. Take the sensory scores as evaluation indicators, adopt the orthogonal test and get the optimum condi- tions of ultrasonic assisted marinated sauce stewed chicken feet：ultrasonic time of 40min, ultrasonic power of 80 W and ultrasonic temperature of 55℃. Under the process conditions, not only the sensory quality of the products is better than that of the traditional craft products, but also the production cycle significantly shortened, it is suitable for the industrial production.