速冻菜肴宫保鸡丁的工艺研究  

Technology of Frozen Diced Chicken with Paprika

作　　者：任红涛[1] 程丽英[2] 张剑[1] 刘兴丽[1] 

机构地区：[1]河南农业大学,河南郑州450002 [2]中州大学,河南郑州450044

出　　处：《农产品加工（下）》2011年第12期14-17,共4页Farm Products Processing

基　　金：河南省教育厅自然科学研究计划项目(2011A550011);河南农业大学校级重点学科农产品加工与贮藏资助项目(2009年)

摘　　要：研究了中式菜肴宫保鸡丁的加工工艺,通过单因素试验研究鸡脯肉、黄瓜、胡萝卜处理条件对宫保鸡丁感官品质的影响,采用正交组合设计优化宫保鸡丁加工工艺。结果表明,鸡脯肉100℃油炸60 s,黄瓜110℃油炸20 s,胡萝卜110℃油炸50 s,鸡脯肉、黄瓜、胡萝卜以一定的比例混合加热,加入其他辅料,然后速冻,产品微波解冻时间为6 min。The technology of frozen diced chicken with paprika is studied.The effects of the chicken technology,the cucumber technology and the carrot technology on the sensory evaluation are studied by single factor tests.And the processing conditions are optimized by orthogonal test.The result shows that the optimal processing conditions are as follows： the chicken is fried at 100 ℃ for 60 s,the cucumber is fried at 110 ℃ for 20 s,the carrot is fried at 110 ℃ for 50 s,mixing and heating with other excipients,then freeze the dish,the optimal microwave heating time is 6 min.

关 键 词：速冻菜肴 宫保鸡丁 工业化 

分 类 号：TS205.7[轻工技术与工程—食品科学]