摘要
以鸡胸肉为原料,通过单因素与正交试验探讨低温慢煮鸡胸肉品质的影响因素,以感官评分、质构、色差、烹饪出品率和成品含水量为指标分析,综合考虑4个因素对低温慢煮鸡胸肉品质的影响。结果表明:低温慢煮鸡胸肉的最佳烹制工艺为鸡胸肉肉条长度4cm,慢煮温度60℃,慢煮时间30min,煎制时间2.5min。所得低温慢煮鸡胸肉口感嫩滑,风味突出,形态平整,具有良好的感官体验。
Taking chicken breast as the raw material,the influencing factors of low-temperature slow-cooked chicken breast quality are studied by single factor test and orthogonal test.The sensory score,texture,color difference,cooking yield and water content of finished product are used as the indexes,the influence of four factors on low-temperature slow-cooked chicken breast quality is comprehensively considered.The results show that the best cooking technology for low-temperature slow-cooked chicken breast is the length of chicken breast strips of 4 cm,the slow cooking temperature of 60℃,the slow cooking time of 30 min,and the frying time of 2.5 min.The low-temperature slow-cooked chicken breast obtained by the best technology is tender and smooth in taste,outstanding in flavor,smooth in shape and good in sensory experience.
作者
刘树萍
苏晓文
方伟佳
LIU Shu-ping;SU Xiao-wen;FANG Wei-jia(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150028,China)
出处
《中国调味品》
CAS
北大核心
2021年第2期40-45,共6页
China Condiment
基金
烹饪科学四川省高等学校重点实验室资助项目(PRKX201906)
2019年度哈尔滨商业大学“青年创新人才”支持计划(2019CX18)
黑龙江省博士后科研启动金(LBH-Q15072)
哈尔滨商业大学博士科研启动(12DW030)
2019年度黑龙江省高等教育教学改革一般研究项目(SJGY20190336)。
关键词
鸡胸肉
低温慢煮
质构
嫩度
chicken breast
low temperature and slow cooking
texture
tenderness