哈尔滨酥皮炸鸡加工工艺及风味品质研究

Study on processing technology and flavor quality of Harbin crispy fried chicken

以哈尔滨传统风味酥皮炸鸡为研究对象,研究不同的加工工艺对炸鸡感官品质的影响。在单因素实验的基础上,采用正交实验确定上浆涂料的最佳配方,同时在进行单因素实验的前提下,以感官评价为指标考察了4种因素对炸鸡风味的影响,进而确定酥皮炸鸡的最佳加工工艺。结果标明:最佳的上浆涂料配方为面淀比2∶1,泡打粉占干粉比1.0%,料水比12∶17;炸鸡的最佳加工工艺为料水比为1∶25、腌制时间为3h、油炸时间为16min,油炸温度为160℃。

Harbin traditional fried chicken were taken as research object,and the effects of different processing techniques on the sensory quality of fried chicken were studied.On the basis of single factor experiment,the optimum formula of sizing coating was determined by orthogonal experiment.At the same time,under the condition of single factor experiment,sensory evaluation was taken as index,the effects of four kinds of factors on the flavor of fried chicken were investigated,and the optimum processing technology of crispy fried chicken was determined.The results showed that the optimum sizing coating formula was as follows:the ratio of flour andstarch was 2∶1,and the ratio of baking powder to dry powder was 1.0%,and the ratio of the material and water was 12∶17.The optimum processing technology of fried chicken was that the ratio of material and water was 1∶25,and the marinating time was 3 h,and the frying time was 16 min,and the frying temperature was 160℃.