注射法卤制茶香鸡的研制  

STUDY ON THE INJECTION OF THE TEA SCENTED CHICKEN INBITTERN

作　　者：张文秋[1] 刘德全[1] 

机构地区：[1]唐山职业技术学院,河北唐山063004

出　　处：《食品研究与开发》2007年第7期105-108,136,共5页Food Research and Development

摘　　要：在传统卤制茶香鸡的基础上,采用注射法新工艺,研制出符合质量要求的成品茶香鸡。探讨了茶叶注射液浓度,注射液中的盐量,腌制时间,复合香辛料加入量四个因素对注射法卤制茶香鸡成品风味的影响,并通过正交实验,感官鉴评和分析测定,得出最佳工艺配方为注射液茶叶浓度为15%,注射液加盐量为4%,腌制时间为30min,煮制液中复合香辛料用量为2.25%。This experiment foundation traditional craft ,adopted the injection, probe into the density of tea,the density of salt, the time of preserving in salt, compound fragrant hard material, impact on chicken＇ s products of tea. Determine and analyse and determine through sense organ,draw best craft fill a prescription from iLAnd to influ- encing all factors tested to analyse that discuss, must publish the conclusion of this text finally.the desity of tea was 15 %, the density of salt was 4 %, the time of preserving in salt was 30 min, the compound fragrant material was 2.25 %.

关 键 词：卤制 茶香鸡 注射法 最佳配方 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]