小煎鸡工业化品质控制关键技术的研究

Study on the Key Technology of Industrial Quality Control of Small Fried Chicken

小煎鸡是具有地方特色的家常菜,是以鸡肉为主料、香辛料为辅料进行煎炒所得。以小煎鸡的理化性质为指标,对其辅料配方、制作工艺条件进行探究和优化。将鸡肉切丁燎煮,用紫苏水浸泡40~50 min,香辛辅料码料20~30 min,火力大小1200~1400 W,炒制时间10~12 min,得到成品。外观指标结果:颜色红绿相间,肉体红亮,香味浓郁,麻、辣、鲜、香协调,软硬适中,口感柔脆,有嚼劲,韧劲但不柴绵;理化指标检测结果:蛋白质含量为42.8 g/100 g,脂肪含量为16.9 g/100 g,水分含量为46.1 g/100 g,硬度为141.42 N,内聚性为6.25,在121℃温度下灭菌15 min,能保存90~100 d不变质。紫苏的加入增加了鸡肉的健康因子,也起到了天然防腐的功效,降低了化学防腐剂的添加,是极具特色、深受欢迎的下饭佳肴,也为小煎鸡工业化生产的品质提供了保障。

Small fried chicken is a home-cooked cuisine with local characteristics,it is fried with chicken as the main material and spices as the auxiliary materials.Taking the physical and chemical properties of small fried chicken as the indexes,the formula of auxiliary materials and production process conditions are explored and optimized.The chicken is diced and boiled,soaked in perilla water for 40~50 min,spices are batched for 20~30 min,the firepower is 1200~1400 W,and the cooking time is 10~12 min,and the finished product is obtained.The appearance index results:the color is red and green,with bright flesh,rich aroma,it is hot,spicy,fresh and fragrant,has moderate hardness,soft and crisp taste,is chewy,soft and tender.The physical and chemical indexes detection results:protein content is 42.8 g/100 g,fat content is 16.9 g/100 g,moisture content is 46.1 g/100 g,hardness is 141.42 N,cohesion is 6.25,sterilization at 121℃for 15 min,it can be stored for 90~100 days without deterioration.The addition of perilla increases the health factors of chicken,also plays a natural anti-corrosion effect,and reduces the addition of chemical preservatives,it is a very distinctive and popular dish,and also provides a guarantee for the quality of industrial produced small fried chicken.