上浆配料对预油炸鸡肉丁半成品品质的影响  

Effect on quality of fried chicken cube for different starching recipes

作　　者：赵钜阳[1] 李沛军[1] 孔保华[1] 李菁[1] 黄莉[1,2] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]山东日照职业技术学院,日照276800

出　　处：《食品科技》2013年第1期153-158,共6页Food Science and Technology

基　　金：国家公益性行业农业科研专项经费项目(200903012-02);东北农业大学创新专项基金项目(CXZ011)

摘　　要：上浆是中式肉类菜肴制作的重要工艺。研究了上浆配料对预油炸鸡肉丁半成品品质的影响规律。通过测定预油炸鸡肉丁的出品率、水分含量、嫩度,并进行感官评定,研究了浆液中淀粉、水和食盐3种组分的不同添加量对鸡肉丁品质的影响。结果表明,预油炸鸡肉丁上浆液中淀粉、水和食盐的添加量分别为原料肉质量的6%、6%和2%时,鸡肉丁半成品具有最好的品质特性。Starching is a common technique that is used to improve the quality of chicken cube dishes in Chinese cuisine. However, there is little information available for the use of starching chicken cubes as a kind of commercial products. In our study, effect of different levels of the main components for chicken starching, water, starch and salt on the quality of fried chicken cubes was investigated, by determiningcooking yield, moisture content, textural and sensory properties. Results showed that the optimal recipe for chicken cube starching was 6% starch 6% water and 2% salt.

关 键 词：上浆 鸡肉丁 品质 中式菜肴 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]