食盐添加对烹饪制作蓉胶的影响

Effect of Salt Addition on Cooking Rongjiao

蓉胶制作出的菜肴口感滑嫩、质地细嫩,在烹饪中的运用十分广泛,既可单独制作菜肴,还可作为菜肴中某些原料的黏合剂,深受消费者的喜爱。采用单因素试验研究不同含量食盐对蓉胶的影响,最后用正交试验得出丸子的最佳配方。结果表明,在50 g鸡肉茸里加入2 g淀粉,12 g水时,鸡肉丸子的失水率随着食盐的添加逐渐变小,在添加0 g时失水率最大,在5 g时最小。样品在干燥箱80℃,100 min的条件下处理后,鸡肉丸子的失水率随着食盐的添加逐渐变小。随着食盐的添加白度逐渐下降,在添加到3 g时白度最小。鸡肉丸子的硬度、弹性、咀嚼性随着食盐的添加3个特性越来越大,在添加4 g食盐时开始呈下降趋势。最后,用正交试验得出蓉胶最好的配方为每50 g蓉胶加入食盐2 g,淀粉3 g,水9 g。

The dishes made of rongjiao are smooth and tender in taste and texture,which are widely used in cooking.They can be used to make dishes separately or as the adhesive of some raw materials in dishes,and are deeply loved by consumers.In this paper,the single factor experiment was used to study the effect of different content of salt on rongjiao.Finally,the best formula was obtained by orthogonal experiment.The results showed that 2 g starch and 12 g water were added to 50 g chicken antler.The water loss rate of chicken meatballs gradually decreased with the addition of salt.The water loss rate of chicken meatballs was the highest at 0 g and the lowest at 5 g.After the samples were treated in the oven at 80℃for 100 min,the water loss rate of chicken meatballs gradually decreased with the addition of salt.With the addition of salt,the whiteness decreased gradually,and the whiteness was the lowest when it was added to 3 g.The hardness,elasticity and chewiness of chicken meatballs increased with the addition of salt,and began to decline with the addition of 4 g salt.Finally,the best formula of rongjiao was obtained by orthogonal test,which was 2 g salt,3 g starch and 9 g water per 50 g rongjiao.