预调理速食鸡肉串腌制剂配方研究  

Curing Agent Formulation of Preliminary Treated Instant Chicken Skewer

作　　者：周桃英[1] 

机构地区：[1]黄冈职业技术学院,湖北黄冈438002

出　　处：《湖北农业科学》2014年第3期660-661,共2页Hubei Agricultural Sciences

基　　金：湖北省农业科技成果转化项目

摘　　要：采用正交试验对预调理速食鸡肉串腌制剂配方进行优化。结果表明,最优腌制剂配方为原料鸡肉100 g,水20 g,复合磷酸盐(焦磷酸钠+三聚磷酸钠)为肉品含量的0.1%,蔗糖1.3 g,食盐1.4 g,椒盐0.1 g,料酒2.0 g,洋葱3.5 g,酱油0.6 g,香辛料2.0 g;香辛料组成为花椒20%+胡椒5%+辣椒50%+桂皮5%+草果5%+大香5%+肉蔻10%。The curing agent formulation of preliminary treated instant chicken skewer were studied by orthogonal test, and the optimized formulation was found. The results showed that the optimal formulation of curing agent of instant chicken skewer was raw meat marinate for 100 g, 20 g water, compound phosphate（sodium pyrophosphate ＋ sodium tripolyphosphate） for meat content 0.1%, sugar 1.3 g, salt 1.4 g, salt and pepper 0.10 g, cooking wine 2.0 g, onion 3.5 g, soy sauce 0.6 g, spices 2.0 g. The composition of spices was Chinese prickly 20% ＋ piper nigrum 5% ＋ pepper 50% ＋ cinnamon 5% ＋ amomum tsao-ko 5% ＋ large fragrant cinnamon 5% ＋ Roukou 10%.

关 键 词：预调理 速食鸡肉串 腌制剂 配方 正交试验 

分 类 号：S831[农业科学—畜牧学] S872[农业科学—畜牧兽医]