金华火腿风味卤鸡加工工艺的研究  

Study on processing technology of pot-stewed chicken with Jinhua ham flavor

作　　者：陈蒙 朱连胜 陈有亮[2] 任国平 李建富 

机构地区：[1]浙江华统肉制品股份有限公司,浙江义乌322000 [2]浙江大学,浙江杭州310058

出　　处：《肉类工业》2015年第9期10-12,14,共4页Meat Industry

基　　金：义乌市科技攻关项目(2012-G2-01)

摘　　要：利用动物蛋白水解复合酶对金华火腿进行水解,通过单因素试验和正交试验对水解条件进行了研究,确定了火腿最佳水解工艺:料液比1∶4、加酶量0.7%、水解时间7h,在此条件下水解率达76.7%。用该火腿水解液调成卤汤,卤制成卤鸡不仅肉质鲜美,而且具有浓郁的金华火腿风味。Animal protein hydrolytic compound enzymes were used to hydrolyze Jinhua ham. The hydrolysis conditions were studied by single factor experiments and orthogonal experiment. The optimal hydrolysis conditions were determined. The hydrolysis rate reached 76.7% at the conditions of solid - liq- uid ratio 1 ： 4,0.7% enzyme, and hydrolyzing for 7h. The pot - stewed chicken, which is stewed in this soup with the hydrolyzate of the ham, was not only delicious but also had a strong flavor of Jinhua ham.

关 键 词：金华火腿 水解卤鸡 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]