循环补盐对德州扒鸡盐分变化规律的影响

Effect of Cyclic Salt Supplementation on Changes in Salt Contents in Chicken Meat and Soup Stock during the Processing of Dezhou Braised Chicken

扒鸡的风味形成离不开盐分作用,通过对卤煮过程中卤汤损耗、鸡肉质量损耗、老汤盐含量和鸡肉盐含量的测定,在卤煮的不同时间段采用循环补盐方式,研究扒鸡卤煮过程中循环补盐时卤汤和鸡肉盐含量的变化规律。结果表明:不同煮锅在卤煮过程中卤汤的质量变化无显著性差异(P>0.05),鸡肉质量变化也基本一致(P>0.05);煮制3.5 h后各煮锅之间卤汤盐含量无显著性差异(P>0.05),煮制过程中鸡腿肉盐含量的变化规律与鸡胸肉基本一致,且不受煮锅影响(P>0.05);使用不同批次卤汤的损耗量均有显著差异(P<0.05),煮制3.5 h以后,鸡肉质量损耗不再受生产批次的影响,各批次的卤汤盐含量存在显著差异(P<0.05);在保证产品滋味的条件下,德州扒鸡最佳煮制时间为5.0 h。

Salt is essential for the flavor formation of Dezhou braised chicken. This study focused on the changes in salt contents in chicken meat and soup stock during the processing of braised chicken with cyclic salt supplementation. Besides,the losses of chicken meat and soup stock were measured. The results showed that the changes in soup stock mass during the cooking process did not significantly different between pots(P > 0.05) and were substantially consistent with the changes in chicken meat mass(P > 0.05). When the cooking duration was longer than 3.5 h, the salt content of soup stock was not significantly different between pots(P > 0.05). The changes in the salt content of chicken thigh meat were generally consistent with those of breast meat, regardless of the pot used(P > 0.05). There was a significant difference in soup stock loss following different cycles of repeated use(P < 0.05). Chicken meat loss was no longer affected by the repeated use of soup stock when the cooking duration was longer than 3.5 h. A significant difference in the salt content of soup stock was between different production batches(P < 0.05). It was finally determined that Dezhou braised chicken should be cooked for 5.0 h in order to ensure the taste of the product.