摘要
研究了预煮时间、煸炒时间、煸炒温度、煮制时间对东安鸡品质的影响。以感官评价为基础,对东安鸡的色泽、气味、滋味和组织状态进行分析,利用模糊数学综合评价法优化其加工工艺。试验结果表明:模糊数学评价法优化东安鸡最佳工艺条件为预煮时间12min,煸炒时间4min,煸炒温度150℃,煮制时间3min。
Study the effect of pre-cooking time, stir-fried time, stir-fried temperature, boiling time on the quality of Dong＇an chicken based on the sensory evaluation. The color, flavor, taste and texture of Dongan chicken are analyzed, and its processing technology is optimized by using fuzzy mathematics comprehensive evaluation method. The experimental results show that the optimal process conditions for Dong＇an chicken optimized by fuzzy mathematical evaluation method are pre-cooking time of 12 rain, stir-fried time of 4 rain, stir-fried temperature of 150℃, boiling time of 3 min.
出处
《中国调味品》
北大核心
2017年第6期42-46,共5页
China Condiment
关键词
东安鸡
模糊数学
加工工艺
Dongan chicken
fuzzy mathematics
processing technology
