药膳鸡汤的选方及制作工艺  

Study on cooking process of medicine chicken soup and formula

作　　者：章薇[1] 钱坤[1] 熊国远[1] 吴娟[1] 周芬[1] 

机构地区：[1]安徽省农科院畜牧兽医研究所,安徽合肥230031

出　　处：《肉类工业》2011年第9期20-23,共4页Meat Industry

基　　金：安徽省现代农业发展资金-肉禽产业科技支撑项目;合肥市重大科技项目(2008-3001)

摘　　要：本研究首先以鸡汤感官评定结果及鸡汤中粗蛋白含量、氨基酸含量作为评价指标,确定最佳药膳鸡汤的基础配方;继而在此配方下进行L9(34)正交试验,分别以鸡龄、切块大小、烹煮时间、放盐先后作为试验影响因素,通过对鸡汤的感官评定,鸡汤的粗蛋白、氨基酸的测定及Ca含量的分析,确定烹制药膳鸡汤最佳的鸡龄选择及煮制工艺:选择250日龄母鸡,以配方3作为药膳鸡汤的基础方,加入食用盐,煮沸后转小火烹制2h。The best formula of the medicine chicken soup was first determined by the index such as sensory evaluation, content of proteins and amino acids of the chicken soup; subsequently orthogonal experiment of L9 （3^4 ） was designed, using different ages of hens, sizes of chicken meat, cooking time and the time of putting salt as the trial impact factors. Based on the analysis of the sensory evaluation, content of proteins, amino acids and calcium of the chicken soup, the best cooking condition were： choosing 250 days＂ hen, selecting formula 3, adding edible salt, Key words medicine chicken soup; sensory and turning to small fire for 2 hours after boiling. evaluation; cooking process; orthogonal experiment

关 键 词：药膳鸡汤 感官评定 制作工艺 正交试验 

分 类 号：TS972.161[轻工技术与工程]