辣卤鸡心制作工艺研究

Study on fabrication technology of spicy and pot-stewed chicken heart

以鸡心为原料,通过单因素试验和正交试验,研究制作过程中静置腌制时间、香辛料用量、料酒用量和卤制时间对辣卤鸡心的影响。用感官评价评定口感风味,并利用质构仪测其弹性,以确定辣卤鸡心制作的最佳工艺参数。结果表明,卤制时间和香辛料用量对感官评分影响较大;静置腌制时间和卤制时间对弹性有较大的影响;辣卤鸡心制作工艺较优的工艺参数为静置腌制时间30min,香辛料用量6‰,料酒用量3.5%,卤制时间35min。此工艺参数条件下制作的产品酱卤味浓郁、口感较好、有较好的弹性。

The chicken heart was taken as raw material,through single factor experiment and orthogonal experiment,the effect of standing salted time,the consumption of spice,the consumption of cooking wine and bittern time on spicy and pot-stewed chicken heart in the fabrication process was studied. The taste and flavor were evaluated by sensory evaluation,and the texture analyzer was adopted to determine elasticity,and the optimum technology parameters of making spicy and pot-stewed chicken heart were determined. The results showed that bittern time and the consumption of spice had great influence on sensory score. The standing salted time and bittern time had great influence on elasticity. The optimum technology parameters in the fabrication process of spicy and pot-stewed chicken heart was standing salted time 30 min,the consumption of spice 6‰,the consumption of cooking wine 3. 5% and bittern time 35 min. The product was made in this condition,the sauced-stewed flavor was rich,and the taste was good,and it had better elasticity.