摘要
以成型鸡肉产品欲滴鸡块为例,研究了关键工艺参数对产品品质的影响。结果表明:绞肉机的隔板孔径为20mm,以3 000 r/min的速度进行斩拌乳化,10%的乳化剂(配方为大豆分离蛋白占10%,鸡皮占50%,冰水40%),可使成型鸡肉产品感官品质及出品率最佳。
Yudi chicken nugget was taken as an example to study the effects of key processing parameters on the quality of formed chicken products. The results showed that the diameter of clapboard in mincing machine was 20 mm,the chopping speed was 3000 rpm / min and emulsifier was 10%（ the optimal formula was the soy isolated protein10%,chicken skin 50% and ice water 40%）. Under this condition,the product with best sensory value and output rate was obtained.
出处
《肉类工业》
2015年第1期9-12,共4页
Meat Industry
关键词
成型鸡肉产品
工艺
品质
formed chicken products
processing technology
quality
