真空结合超声波加速盐水渗透鸡翅的方法研究  

Research of Improving Brine Penetration Rate of Chicken Wings by Vacuum and Ultrasonic

作　　者：黄月[1] 黄苇[1] 陈宇 陈家文 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东康辉集团有限公司,广东潮安515600 [3]潮州市康辉弘食品工业有限公司,广东潮安515600

出　　处：《食品研究与开发》2015年第19期8-11,共4页Food Research and Development

基　　金：广东省教育部产学研结合项目(2012B091000006)

摘　　要：针对目前生产上采用盐水直接浸泡鸡翅盐渍时间长,效率低的问题,研究了真空和超声波交替处理鸡翅,以提高渗盐速率的方法。优选方案为:真空度0.08 MPa、处理时间10 min,然后超声波处理频率25 k Hz、功率250 W、处理10 min,处理温度35℃,如此交替循环处理4次,共处理80 min。将7%食盐水与鸡翅以质量比为1∶2混合,然后采用该方案加工鸡翅能够大幅提高生产效率,减少微生物滋长及污染,并且处理后的鸡翅色泽良好、肉质鲜嫩。Chicken wings were saline soaked directly on the production presently.According to the production time was too long and efficiency was low,the method of using vacuum and ultrasonic to improve brine penetration rate was experimented.The chicken wings were soaked by 7 % salt water during processing,and the quality ratio of chicken wings to brine is 1 ∶ 2. The optimum scheme：vacuum treatment of 10 minutes under the condition of 35 ℃ and 0.08 MPa, and then ultrasonic treatment 10 minutes under 35 ℃,250 W and 25 k Hz,cycled for four times, taked 80 minutes in total.This way can shorten the salted time to 11 % of normal time,greatly improve efficiency, reduce microorganisms. Furthermore,color looks great and meat is tender after processing.

关 键 词：真空 超声波 盐渍 效率 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]