摘要
油炸鸡柳是一种人见人爱的街头休闲小吃,外酥里嫩,香味浓郁,尤为青年群体所喜爱。试验研究了鸡蛋液添加量对油炸鸡柳品质的影响,包括出品率、嫩度、色差等指标,以及感官评定测试。结果表明:鸡蛋液添加量为60g时,油炸鸡柳的出品率为77.5%,剪切力为21.43N,L~*值为56.59,a~*值为4.72,b~*值为27.33;感官评定的分值最高,品质最佳。
Fried chicken fillet was a popular street snack in crowd,and it was crispy outside and soft inside,the flavor was rich,and it was favored by youth mass especially. The effect of the addition amount of egg liquid on fried chicken fillet quality was studied,it included product rate,tenderness,color difference and other indexes,as well as the sensory evaluation test. The results showed that when the addition amount of egg liquid was 60 g,the product rate of fried chicken fillet was 77. 5%,shearing force was 21. 43 N,L~＊value was 56. 59,a~＊value was 4. 72,b~＊value was 27. 33,and sensory evaluation score was the highest,and the quality was the best.
出处
《肉类工业》
2018年第2期50-53,共4页
Meat Industry
关键词
油炸鸡柳
鸡蛋液
出品率
剪切力
色差
fried chicken fillet
egg liquid
product rate
shearing force
color difference
