盐水注射法对沟帮子熏鸡腌制效果的影响  

EFFECT OF SALINE INJECTION ON CURING OF THE TRADITIONAL GOUBANGZI SMOKED CHICKEN

作　　者：王玉田[1] 李轶欣[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《食品研究与开发》2009年第6期56-58,共3页Food Research and Development

摘　　要：针对传统沟帮子熏鸡存在着腿部、胸部等部位腌制不透、盐分布不均匀等缺陷,采用宰后盐水注射工艺进行改进。经试验证明,盐水注射法要好于传统的腌制效果,其最佳注射工艺条件是盐水浓度为10%,盐水注射量1.5%,注射后停滞时间为2h。Traditional process leads to salted impenetrability and uneven distribution in legs, chest and other parts of the traditional Goubangzi smoked chicken. The process was improved by salting injection after in this trail. It shows that the quality of Goubangzi slaughter smoked chicken by using saline injection is better than the quality by using traditional method. The best saline concentration, the dosage and stagnation time after injection are 10 %, 1.5 %, two hours, respectively.

关 键 词：盐水注射 腌制 沟帮子熏鸡 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]