天麻茯苓药膳土鸡汤的研制

Development of Tianma Fuling Medicinal Diet Chicken Soup

以土鸡为主要原料,添加适量中药材,制作药膳土鸡汤。在单因素研究基础上,通过正交实验,以感官评价为指标,确定药膳土鸡汤的最佳工艺参数。结果表明,山泉水中添加10%鸡骨熬煮20 h制成高汤,高汤中添加8%土鸡肉,0.4%天麻、0.1%茯苓、0.2%枸杞,121℃高压灭菌20 min后,制成的土鸡汤色泽淡黄,肉块整齐无杂质,口感醇厚,肉香味和中药味协调。

Native chicken soup was prepared with native chicken as the main raw material and Chinese medicinal materials.On the basis of single-factor study,the optimum technological parameters of medicated diet chicken soup were determined by orthogonal experiment with sensory evaluation as index.The results showed that 10%chicken bone was added into spring water and boiled for 20 h to make stock,8%native chicken meat,0.4%gastrodia ELATA blume,0.1%tuckahoe and 0.2%wolfberry were added into stock,and after autoclaved at 121℃for 20 min,the color of the stock was light yellow,and the meat was neat and free of impurities,taste mellow,meat flavor and Chinese medicine flavor coordination.