摘要
传统工艺腌制鸡小腿时间长、效率低,以冰冻鸡小腿为研究对象,进行了超声波辅助鸡小腿腌制技术的研究.以鸡小腿中的氯化钠含量为指标,考察了在超声波辅助腌制鸡小腿中不同条件的影响.采用正交试验优化得到超声波辅助腌制鸡小腿的最佳工艺条件:超声波功率100 W,腌制液浓度8%,腌制时间60 min,超声温度45?C.
The traditional craft for marinating chicken drumsticks is time-consuming and inefficient. This study, with frozen drumsticks as the research object, researches on the ultrasonic-assisted chicken drumsticks marinating. Using sodium chloride content in the chicken legs as index, the study investigates the effects of different conditions in the ultrasonic-assisted marinating. Optimal technological conditions for ultrasonic-assisted urinating of chicken drumsticks are derived by adopting orthogonal experiment optimization： ultrasonic power at 100 W, pickling liquid concentration at 8%, curing time at 60 min, and ultrasonic temperature at 45 ℃.
出处
《五邑大学学报（自然科学版）》
CAS
2016年第4期34-37,51,共5页
Journal of Wuyi University(Natural Science Edition)
关键词
超声波
腌制
鸡小腿
ultrasonic
marinating
chicken drumsticks
