正交试验优化休闲即食糟卤鸡爪工艺研究

Research on Technology of Leisure and Instant Bad Halogen Chicken Claw Optimized by Orthogonal Experiment

以鸡爪为主要原料,采用正交试验和感官评定方法对糟卤鸡爪的生产工艺进行优化研究。结果表明:影响糟卤鸡爪品质的主次因素为浸泡时间>煮制温度>煮制时间,即鸡爪在糟卤汁中浸泡时间为4h,鸡爪预煮(白卤)温度为95℃,预煮(白卤)时间为10min,该产品具有色泽浅黄、糟香四溢、滋味鲜美的特点,对工业化生产有一定的理论参考意义。

Take chicken claw as the main raw material, the production process of bad halogen chicken claw is optimized by orthogonal test and sensory evaluation method. The results show that the major factors affecting the quality of bad halogen chicken claw are soaking time 〉 cooking temperature〉 cooking time, that is the soaking time of chicken claw in bad halogen is 4 h, the precooking （white halogen） temperature is 95 ℃, the precooking （white halogen） time is 10 min, the product has light yellow color, overflowing fragrance and delicious taste, which has provided a certain theoretical reference for the industrial production.