即烹鸡块加工技术研究  

Study on processing technology of cooked chicken

作　　者：梁金珠 叶梓然 王艳 

机构地区：[1]味之然食品有限公司,福建厦门361100

出　　处：《肉类工业》2014年第9期18-20,共3页Meat Industry

摘　　要：主要介绍即烹鸡块的加工工艺,并通过实验得到最佳保水方案:三聚磷酸钠0.2%、卡拉胶0.3%、马铃薯淀粉2%。The processing technology of cooked chicken was mainly introduced in this article. The optimum water holding method was obtained by experiment. The result showed that sodium tripolyphosphate 0. 2%,carrageenan 0. 3% and potato starch 2%.

关 键 词：即烹食品 加工工艺 冻变鲜 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]