椒香麻辣鸡翅的研制  

Processing technology of pepper and spicy chicken wings

作　　者：王方[1] 娄世垚 张令文[1] 计红芳[1] 马汉军[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2017年第4期21-25,共5页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省重大科技专项(161100110600)

摘　　要：以鸡翅为主要原料,对椒香麻辣鸡翅的工艺配方进行了研究.结果表明:在单因素的基础上通过正交试验得出的椒香麻辣鸡翅最佳配方中,麻椒、辣椒、酱油、盐的质量分数分别为3%、2%、4%、2.5%(以1 000 g鸡翅、1 000 m L水计).在此配方下制作的鸡翅椒香味浓郁,色泽诱人,咀嚼性好,麻味和辣味完美结合,具有较佳的食用品质.With the wings as the main raw material,the formula of pepper and spicy chicken wings were studied.The optimum formula of pepper and spicy chicken wings by using orthogonal experiments based on single factor was obtained as：hemp pepper 3%,chili 2%,soy sauce 4%,sah 2.5%,1 000 g chicken wings and 1 000 mL water.Under the above conditions,the products were made with full-bodied fragrance,attractive color,good chewing and the perfect combination of hemp flavor and spicy.

关 键 词：鸡翅 椒香 麻辣 配方 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]