八珍鸡翅根生产工艺的研究  

Formula and Technology of Spiced Chicken Wings

作　　者：张怀珠[1] 徐晓霞[1] 冯晓群[1] 赵汐嘉 彭涛[1] 

机构地区：[1]甘肃农业职业技术学院,甘肃兰州730020

出　　处：《保鲜与加工》2015年第2期50-54,61,共6页Storage and Process

基　　金：甘肃省科技计划支撑项目(1204NKCA072);兰州市城关区科技计划项目(2014-6-2)

摘　　要：以鸡翅根为主要原料,通过单因素和正交试验优化八珍鸡翅根的八珍料配方和生产工艺。结果表明,最佳八珍料配方为:加工每公斤鸡翅根用花椒2 g、桂皮2 g、八角1 g、草果1 g、肉蔻1 g、陈皮1 g、小茴香0.5 g、丁香1.5 g;以盐卤30 min,初煮10 min后,冷水冷却5 min,再用八珍料液卤制30 min。按此配方与工艺制得的八珍鸡翅根产品色泽诱人,香味浓郁,组织完整,咀嚼性好,具有较佳的感官品质。The formulation of spices and manufacturing processes of spiced chicken wings were optimized using single factor and orthogonal tests. The result showed that, the optimal formulation of spices was composed of pepper 2 g, cassia2 g, aniseed 1 g, Amomum tsaoko 1 g, netmeg 1 g, dried tangerine peel 1 g, fennel 0.5 g and clove 1.5 g for 1 kg chicken wings. The chicken wings were pickled with salt brine for 30 min firstly, after that boiled for 10 min, then dipped into the cold water for 5 min, finally boiled with spices for 30 min. The obtained product had attractive color, rich flavor and integrity tissue, good chewing and sensory quality.

关 键 词：八珍鸡翅根 配方 工艺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]