预熟化宫保鸡丁的优化工艺研究

Study on Optimization of the Process of Pre-Cooked Kung Pao Chicken

宫保鸡丁作为一道闻名中外的传统名菜,深受国内外消费者喜爱。然而,菜肴口味的纯正性与工艺的复杂性限制了该菜肴的可持续推广与工业化生产。该研究参照传统烹饪工艺,基于响应面法对预熟化宫保鸡丁进行工艺优化。结果表明,预熟化宫保鸡丁的最佳工艺为烹饪温度62℃、烹饪时间65 min、腌制时间30 min。除此之外,将优化后的鸡丁与传统宫保鸡丁进行理化及微生物指标对比,在感官评定中传统工艺鸡丁的色泽、滋味和香气较好,而预熟化鸡丁在质地、烹饪损失、剪切力、脂肪氧化和微生物指标方面优于传统工艺宫保鸡丁,该研究结果为预熟化肉禽类制品提供了理论和实践参考依据。

As a well-known traditional dish at home and abroad,Kung Pao chicken is deeply loved by consumers at home and abroad.However,the authenticity of the dish taste and complexity of technology limit the sustainable promotion and industrial production of the dish.In this study,with reference to traditional cooking technology,process optimization of pre-cooked Kung Pao chicken is conducted based on response surface methodology.The results show that the optimal process for precooked Kung Pao chicken is cooking temperature of 62℃,cooking time of 65 min,and marinating time of 30 min.In addition,the physicochemical and microbiological indexes of the optimized chicken are compared with those of the traditional Kung Pao chicken.In sensory evaluation,the color,taste and aroma of Kung Pao chicken cooked by traditional technology are better,while the pre-cooked Kung Pao chicken is better than Kung Pao chicken cooked by traditional technology in texture,cooking loss,shear force,fat oxidation and microbial indexes.The research results provide theoretical and practical references for pre-cooked poultry products.