无骨泡椒鸡爪的研制  

Development of a Bone-in Pickled Chicken Claw with Bubble Pepper

作　　者：豆成林[1] 王清[1] 吴振业 周吉绪 

机构地区：[1]信阳农业高等专科学校食品科学系,河南信阳464000 [2]诸城市绿维食品有限公司,山东诸城262200

出　　处：《现代食品科技》2013年第5期1072-1075,1169,共5页Modern Food Science and Technology

摘　　要：将鸡爪经脱骨制成无骨鸡爪,并利用这一新型资源加工无骨泡椒鸡爪。探讨了无骨泡椒鸡爪加工过程中各工艺参数对产品质量的影响。结果表明:煮制温度90℃、煮制时间15 min条件下煮制的鸡爪既利于后续脱骨操作,又能保证脱骨后的形态完整;在腌制温度、腌制时间和料液比这三个因素中,对产品感官指标的影响程度排序为:腌制时间>腌制温度>料液比。正交试验得最优组合为:腌制温度25℃,腌制时间12 h,料液比0.6 kg/L;卤料的最佳调味配方为每100 kg鸡爪,对应小米椒20 kg,食用盐3.5 kg,麻油10 kg,乳酸0.4 kg,八角0.6 kg,白砂糖2 kg,味精1 kg,I+G 0.05 kg,该配方条件下腌制所得的无骨泡椒鸡爪咸淡适中、酸辣可口、香味纯正。Effect of processing parameters for a bone-in pickled chicken claw with bubble pepper on the quality of products were studied in this paper.The results showed that the best cooking conditions （15 min, 90 ~C） was suitable for separation of the bone from chicken claw and maintaining the form of chicken claw. The order of the influence degree of the key parameters on the product sensory quality was： pickling time〉pickling temperature〉sample solution ratio. Orthogonal test showed the optimal processing conditions were pickling temperature 25 ~C, pickling lime 12 h and sample solution ratio 0.6 kg/L. The best ingredients of birds meat bittern were （for every 100 kg chicken claw） 20 kg pod pepper, 3.5 kg salt, 10 kg sesame oil, 0.4 kg lactic acid, 0.6 kg IUicium verum, 2 kg sugar, 1 kg monosodium glutamate and 0.05 kg I＋G The product tasted slightly salty, hot and sour, with pure fragrance.

关 键 词：无骨 泡椒鸡爪 工艺 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]