香辣鸡丁加工工艺研究  

Study on the Processing Technology of Spicy Chicken Snack Food

作　　者：侯大军[1] 杨雨馨 范淑英 刘玲[1] 孙华明 HOU Dajun;YANG Yuxin;FAN Shuying;LIU Ling;SUN Huaming(College of Food Science,Southwest University,Chongqing 400716,China;Fengdu Mala brothers Food Co.,Ltd.,Fengdu Chongqing 408200,China)

机构地区：[1]西南大学食品科学学院,重庆400716 [2]丰都县麻辣兄弟食品有限公司,重庆丰都408200

出　　处：《西南大学学报（自然科学版）》2022年第4期78-87,共10页Journal of Southwest University(Natural Science Edition)

基　　金：重庆市技术创新与应用发展专项(cstc2020jscx-msxmX0053).

摘　　要：以鸡胸肉为主要原料,对香辣鸡丁加工工艺进行研究.采用单因素实验和正交实验,通过剪切力、质构分析和感官评定,确定了香辣鸡丁的加工工艺.结果显示:鸡肉4℃低温冷藏解冻,解冻时间9.79 h;嫩化处理的木瓜蛋白酶浓度40 U/g,嫩化时间3 h,嫩化温度50℃;食盐1.2%,生抽8%,料酒5%,芝麻香油10%;腌制温度15℃,腌制时间1.5 h;焙烤温度180℃,焙烤时间16 min.在此工艺条件下得到的产品,鲜香可口,品质极佳.The processing technology of spicy chicken was studied in this article by using frozen chicken breast as main raw material.The single factor test and orthogonal experiment,through shear force measurement,texture analysis and sensory evaluation,were used to determine the best processing parameters.Results showed that the best parameters for processing the spicy chicken snack food are chicken stored and thawed at 4℃for 9.79 h,the papain concentration of 40 U/g,tenderization time for 3 h,tenderization temperature of 50℃,with 1.2%of salt,8%of soy sauce,5%of cooking wine,10%of sesame oil,and curing temperature at 15℃for 1.5 h,and baking temperature at 180℃for 16 min.In a conclusion,the product obtained by this processing is fragrant and delicious.

关 键 词：鸡肉 解冻 木瓜蛋白酶 加工工艺 

分 类 号：S831[农业科学—畜牧学] TS972[农业科学—畜牧兽医]