孕妇鸡肉松加工制备工艺研究

Research on Processing Technology of Chicken Floss for Pregnant Woman

本文以鸡胸肉为原料,以叶酸为营养强化剂,探究孕妇鸡肉松的加工制备工艺及其品质控制方法。在原有肉松加工工艺基础上,通过正交试验对孕妇鸡肉松原辅料配方、加工工艺进行优化,探究叶酸添加方式。结果表明,最佳配方工艺为:鸡胸肉1 kg、食盐15 g、酱油10 g、黄酒60 g、白砂糖8 g、生姜10 g、八角10 g和食用油30 g;在初煮35 min、复煮45 min、炒制30 min条件下,在炒松后期,用10 mL精煮时的汤汁溶解37.50 mg的叶酸粉末加入,中火炒制5min制得的肉松色泽金黄、组织状态蓬松,质地均匀,所得孕妇鸡肉松叶酸含量为1.996 mg/100 g,蛋白质含量58 g/100 g,水分含量9 g/100 g。

In this paper,chicken breast meat is used as raw material,folic acid is used as a nutritional fortifier,to explore the processing and preparation process of chicken floss for pregnant and quality control methods.On the basis of the original meat floss processing process,the formula and processing process of pregnant chicken floss auxiliary material were optimized through orthogonal test,and the folic acid was added.The results showed that the best formula after the chemical ization is:chicken breast meat 1 kg,salt 15 g,soy sauce 10 g,yellow wine 60 g,white sugar 8 g,ginger 10 g,anise 10 g and cooking oil 30 g.In the condition of initial cooking 35 min,re-cooking 45 min,and frying 30 min,in the late stage of frying,the powder of 37.50 mg of folic acid powder was dissolved in 10 mL of the soup,and the meat was prepared by frying for 5 min.The color is golden,the tissue state is fluffy,and the texture is uniform.The obtained chicken chicken has a folic acid content of 1.996 mg/100 g,a protein content of 58 g/100 g,and a moisture content of 9 g/100 g.