即食风味鸡翅工艺研究

Study on technology of instant flavored chicken wings

以冷冻鸡翅为原料,加工成即食风味鸡翅,以感官评价为指标,在单因素试验的基础上,采用正交试验设计对即食风味鸡翅中的卤制料白砂糖、食盐和辣椒的添加量进行优化,并对比2种花椒不同添加比例对感官评价的影响,对加工成品菌落总数进行测定。结果表明,白砂糖添加量为8%、食盐添加量为2.0%、辣椒添加量为1.0%,2种花椒添加比例为1∶1,感官评价最优,且微生物指标合格。

The frozen chicken wings were taken as raw materials,andinstant flavored chicken wings were prepared.The sensory evaluation was taken as index,on the basis of the single factor,the orthogonal experiment design was adopted to optimize the addition amount of white sugar,salt and hot pepper in instant chicken wings.The effects of different proportions of two kinds of zanthoxylum on sensory evaluation were compared,and total number of colonies in the processed products was determined.The results showed that the addition amount of sugar was 8%,and the addition amount of salt was 2.0%,andthe addition amount of capsicum was1.0%,and the adding ratio of the two kinds of zanthoxylum was 1∶1,and the sensory evaluation was the optimum,and the microbiological indexes were qualified.