摘要
为了制作出优良的卤鸡脯肉,在确定基本卤料配方基础上,对不同的麻椒与辣椒配比、煮制工艺进行研究。研究结果表明:2 000g水中加入500g原料肉,在基础卤料配方中添加15g麻椒、30g辣椒、20g酱油,于90℃煮制30min可使卤制鸡脯肉的色泽、口感、风味协调性等感官品质获得最佳。
To produce well stewed chicken breasts,the ratio of ma and pepper,and the processing of cooking technology were studied on the base of defining the formula of spices. The result showed that 500g raw meat was added into 2000g water. 15g pepper,30g pepper,20g soy sauce was added in the basic stewed formula. And then cooking 30min at 90℃. Under this condition,the stewed chicken breast with the best color,taste and flavor was obtained.
出处
《肉类工业》
2014年第4期9-11,共3页
Meat Industry
基金
河南省教育厅科学技术研究重点项目(13B550044)
关键词
鸡脯肉
卤制配比
品质
chicken breasts
stew ratio
quality
