微波酱卤鸡肉制品加工工艺及贮藏期研究  

The processing and storage period of sance stewed chicken by microwave

作　　者：刘锦[1,2] 张芸[2] 吴文锦[1] 李新[1] 丁安子[1] 熊光权[1] 王俊[1] 汪兰[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工研究分中心,武汉430064 [2]湖北经济学院旅游与酒店管理学院,武汉430205

出　　处：《食品科技》2015年第10期139-143,共5页Food Science and Technology

基　　金：湖北省科技支撑计划项目公益性科技研究(2014BBB012);湖北省农业科技创新中心农产品加工分中心项目(2014-620-007-001)

摘　　要：以鸡胸肉为原料,将微波加工的方式应用于酱卤鸡肉加工,通过色泽、风味、质地等感官评定,确定微波酱卤鸡肉的加工工艺,并在不同包装和灭菌方式下进行贮藏,预测其货架期。结果表明:微波酱卤鸡肉的最佳加工工艺是以100 g鸡胸肉计算,食盐1.5 g、白砂糖1.2 g腌制30 min,焯水3 min,焯水后鸡肉:卤汁的比例1:1下浸泡30 min,微波功率700 W加热8.5 min。分别采用复合铝箔袋和PVC蒸煮袋两种材料进行包装,辅以辐照灭菌处理方式进行贮藏,铝箔包装+辐照灭菌后贮藏效果最佳,辐照灭菌后预测货架期可达4个月。The present work was to investigate the processing technology and storage period of microwaving sance stewed chicken by the sensory evaluation such as color, taste and texture etc. The microwaving sance stewed chicken was storied in different packaging and sterilization method. The results exhibited that the chicken was first picked with the addition of salt and sugar were 1.5 g, 1.2 g per 100 g chicken breast for 30 min and then heated in boiling water for 3 min, and cooked with the marinade by microwave at the power of 700 W for 8.5 rain. The proportional ratio of cooked chicken and marinade were 1：1. The microwaving sance stewed chicken was packed by composite aluminum foil bag and PVC bags, and sterilized by irradiation treatment. The best storage method showed that microwaving bittern chicken packed by composite aluminum foil bag with irradiated sterilization could be preserved for 4 months.

关 键 词：鸡肉 酱卤 微波 贮藏期 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]