榛蘑笨鸡肉粥的研制  

Development of Armillaria mellea native chicken porridge

作　　者：相玉秀 张海旭 郭玲玲[1] XIANG Yuxiu;ZHANG Haixu;GUO Lingling

机构地区：[1]齐齐哈尔工程学院,黑龙江齐齐哈尔161000

出　　处：《肉类工业》2017年第12期1-3,6,共4页Meat Industry

摘　　要：通过对东北四大名菜之一小鸡炖蘑菇进行改良,研制出方便快捷即食榛蘑笨鸡肉粥。将榛蘑和笨鸡腿肉与传统粥的制作工艺结合,利用榛蘑和笨鸡腿揉营养互补,研究不同配比对榛蘑笨鸡腿肉粥风味的影响。结果表明∶当粳米与黑米比为3∶1、榛蘑50g、笨鸡腿3个时,产品风味浓郁,口感鲜嫩。Stewed chicken with mushroom which was one of the four famous dishes in Northeast Chi- na was modified, and convenient, fast and instant Armillaria mellea native chicken porridge was devel- oped. Armillaria mellea and native chicken leg meat were combined with the fabrication technology of tra- ditional porridge, nutritional eomplementation of Armillaria mellea and native chicken leg meat was used, and the effect of different ratio on the flavor of Armillaria mellea native chicken leg meat porridge was stud- ied. The results showed that when the ratio of round shaped rice and black rice was 3： 1, Armillaria mellea was 50 g, native chicken leg was 3, the product flavor was rich and the taste was fresh and tender.

关 键 词：粥 笨鸡腿肉 榛蘑 

分 类 号：TS972.11[轻工技术与工程]