鸡胗酱的制作工艺研究

Study on the processing technology of chicken gizzard sauce

采用简便常规的方法,通过去腥、绞制,爆炒、低温发酵、冷却、灭菌及低温发酵等工艺制作一种鸡胗酱。通过单因素试验和正交试验研究,探讨豆瓣酱的添加量、发酵时间以及炒制温度对鸡胗酱品质的影响。结果表明,影响鸡胗酱品质的主次因子为:炒制温度>豆瓣酱添加量>发酵时间。鸡胗酱制作的最佳配方为:绞好的鸡胗碎500g,植物油100g,食用盐9g,白砂糖6g,味精0.3g,鲜姜末5g,大葱末5g,五香粉0.45g,鸡膏2g,酿造酱油5g,豆瓣酱75g;发酵时间16~24h,炒制温度为160℃时,效果最佳。按此方法制作的鸡胗酱,脆爽有弹性且不硬,香味浓郁、柔和,醇香而不腻。

The simple and routine method was adopted, the chicken gizzard sauce was made through several technologies, including removing fishiness, mincing, stir frying, fermenting at low temperature, cooling and sterilizing, and it was a kind of the chicken gizzard sauce which was made by low temperature fermentation and other technologies. The effect of the adding amount of bean sauce, fermentation time and cooking temperature on chicken gizzard sauce quality was explored through the single fac- tor experiment and orthogonal experiment research. The results showed that the primary and secondary factors which affected chicken gizzard sauce quality were cooking temperature, the adding amount of bean sauce and fermentation time. The optimum formula of chicken gizzard sauce was minced chicken gizzard 500 g, vegetable oil 100 g, salt 9 g, sugar 6 g, monosodium glutamate 0. 3 g, fresh bruised ginger 5 g, scallion pieces 5 g, the five spices powder 0.45 g, sauce 75 g. When fermentation time was 16 - 24 h chicken paste 2 g, brewing soy sauce 5 g and bean and cooking temperature was 160℃, the effect was the best. The chicken gizzard sauce was made by this method, it was crisp, elastic and not hard, and the flavor was rich, soft, mellow and not greasy.