摘要
以桃园鸡为主要原料,添加淮山、薏米、香菇、五指毛桃、云苓和芡实为主要祛湿原料。通过对药膳鸡进行单因素试验和正交试验,并以感官评价为主要依据,得到最佳配方。结果表明,淮山添加量为3.0%,薏米添加量为0.15%,云苓添加量为0.05%,芡实添加量为0.10%,经过4 h的汽锅蒸制,药膳鸡制成后呈现淡黄色的汤汁,肉块排列整齐,没有杂质,口感醇厚,且肉香味与中药味相得益彰。
Taoyuan chicken was used as the main raw material,and Huai yam,Job's tears,mushroom,Ficus hirta Vall,Yun poria and Gorgon euryale seed were added as the main raw materials for removing dampness.Through single-factor experiments and orthogonal experiments,the optimal formula for the medicinal chicken was determined based on sensory evaluation as the primary indicator.The results showed that after steaming for 4 h with 3.0%Huai yam,0.15%Job's tears,0.05%Yun poria and 0.10%Gorgon euryale seed.After 4 hours of steaming in a steam pot,the medicinal chicken was prepared with a light yellow soup,neatly arranged meat pieces,no impurities,a rich and mellow taste,and a harmonious combination of meat aroma and traditional Chinese herbal flavors.
作者
戴栋栋
DAI Dongdong(Shanghai Food Science and Technology School,Shanghai 201599,China)
出处
《农产品加工》
2023年第23期4-6,11,共4页
Farm Products Processing
基金
桃园特色药膳鸡加工配方研究项目(ZJJT2022-7-1)。
关键词
药膳鸡
祛湿
配方
medicated chicken
remove dampness
formula