脆皮鸡柳制作工艺及其品质研究

Study on the processing technology and quality of crispy chicken fillet

以鸡胸肉为主要原料,面粉、淀粉为辅助原料,通过单因素试验得出最适搅拌时间为50min,最适油炸温度为180℃,最适油炸时间为2. 0min。在此基础上进行正交试验,及其方差分析,确定制作脆皮鸡柳的最佳工艺为:搅拌时间40min,油炸温度180℃,油炸时间2. 0min,以最佳工艺做成的脆皮鸡柳与市售产品进行比较,最后得出试验产品的香味、口感比市售产品相近,色泽、水分含量优于市售产品。

Chicken breast was used as the main raw material, and flour and starch were used as auxiliary materials. Through the single factor experiment, it was obtained that the optimum stirring time was 50 min, and the optimum frying temperature was 180℃, and the optimum frying time was 2.0 min.On this basis, the orthogonal experiment and variance analysis were conducted. The optimum technology for making crispy chicken fillet was determined and it was as follow： stirring time was 40 min, frying temperature was 180℃, frying time was 2.0 min. The crispy chicken fillet made by the optimum technology and commercial products were compared. Finally, it was obtained that the flavor and taste of the experimental product were similar to that of the commercial products, and the color and moisture content were superior to that of commercial products.