四川特色肉类菜肴小煎鸡工业化加工工艺研究  

Research on the Industrial Production Process of the Little Fried Chicken of Special Dishes in Sichuan

作　　者：方春玉 吕枫 王卫[2] 吉莉莉[2] FANG Chunyu;LV Feng;WANG Wei;JI Lili(College of Biotechnology Engineering,Sichuan University of Science and Engineering,Yibin,Sichuan 644000,China;Key Laboratory of Meat Processing of Sichuan Province,Chengdu University,Chengdu,Sichuan 610106,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《农产品加工》2020年第16期29-32,共4页Farm Products Processing

基　　金：肉类加工四川省重点实验室项目(16R-14);烹饪科学四川省高等学校重点实验室项目(PRKX2016Z08);酿酒及生物技术四川省重点实验室项目(NJ2017-03);四川省大学生创新基金项目(201810622079)。

摘　　要：以鸡肉为主料,添加调味料和香辛料进行煎炒,即为小煎鸡,经高温灭菌得到可长期贮藏的工业化菜品。以小煎鸡品质为指标,对辅料配方、制作工艺进行优化,并添加药食同源的紫苏提升品质;主要技术参数为鸡肉切丁燎煮,紫苏水浸泡时间40~50 min,香辛辅料码料时间20~30 min,炒制功率1 200~1 300 W,炒制时间10~12 min,工业化产品长期贮藏的杀菌条件为121℃温度下灭菌15 min;产品感官为红绿相间、肉体红亮,香味浓郁,麻、辣、鲜、香协调,软硬适中、口感柔脆、有嚼劲韧劲但不柴绵;理化指标检测结果为粗蛋白42.8 g/100 g,脂肪16.9 g/100 g,水分含量46.1 g/100 g,硬度141.42 N,内聚性为6.25 Pa,高温杀菌产品保质期90~100 d。Mixed with the main material chicken and the accessories spice,the little fried chicken was stir-fried by certain process.The formula and processing conditions of supplementary materials were studied and optimized by testing some qualities of the production.The chicken was cut and boiled,soaked in perilla water for 40~50 min,mixed with spice for 20~30 min,fire power for 1200~1300 W,stir-frying time for 10~12 min.The results showed that the color of appearance was red and green,the chichen meat was red and bright,its flavor was rich and harmonious among hemp spicy fresh,it tasted soft and brittle,chewiness and toughness;tests by physical and chemical way on lilttle fried chicken showed that:protein content 42.8 g/100 g,fat content 16.9 g/100 g,water content 46.1 g/100 g,hardness 141.42 N,cohesion 6.25 Pa,sterilized at 121℃ for 15 min,preserved for 90~100 d.

关 键 词：川菜菜肴 小煎鸡 工业化 工艺条件 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]