预熟化宫保鸡丁的优化工艺研究  

Study on Optimization of the Process of Pre-Cooked Kung Pao Chicken

作　　者：李双琦[1,2] 崔震昆 周帅[5] LI Shuang-qi;CUI Zhen-kun;ZHOU Shuai(Shanghai Institute of Tourism,Shanghai 201418,China;School of Tourism,Shanghai Normal University,Shanghai 201418,China;School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Xinxiang Pre-made Meals Innovation R&D and Intelligent Manufacturing Engineering Technology Research Center,Xinxiang 453003,China;Henan Provincial Quick-frozen Meat Prepared Food Engineering Technology Research Center,Jiyuan 454650,China)

机构地区：[1]上海旅游高等专科学校,上海201418 [2]上海师范大学旅游学院,上海201418 [3]河南科技学院食品学院,河南新乡453003 [4]新乡市预制菜创新研发及智能制造工程技术研究中心,河南新乡453003 [5]河南省速冻肉类调制食品工程技术研究中心,河南济源454650

出　　处：《中国调味品》2023年第1期102-108,127,共8页China Condiment

基　　金：河南省重点研发与推广专项(212102110022);川菜发展研究中心项目(CC21Z36)。

摘　　要：宫保鸡丁作为一道闻名中外的传统名菜,深受国内外消费者喜爱。然而,菜肴口味的纯正性与工艺的复杂性限制了该菜肴的可持续推广与工业化生产。该研究参照传统烹饪工艺,基于响应面法对预熟化宫保鸡丁进行工艺优化。结果表明,预熟化宫保鸡丁的最佳工艺为烹饪温度62℃、烹饪时间65 min、腌制时间30 min。除此之外,将优化后的鸡丁与传统宫保鸡丁进行理化及微生物指标对比,在感官评定中传统工艺鸡丁的色泽、滋味和香气较好,而预熟化鸡丁在质地、烹饪损失、剪切力、脂肪氧化和微生物指标方面优于传统工艺宫保鸡丁,该研究结果为预熟化肉禽类制品提供了理论和实践参考依据。As a well-known traditional dish at home and abroad,Kung Pao chicken is deeply loved by consumers at home and abroad.However,the authenticity of the dish taste and complexity of technology limit the sustainable promotion and industrial production of the dish.In this study,with reference to traditional cooking technology,process optimization of pre-cooked Kung Pao chicken is conducted based on response surface methodology.The results show that the optimal process for precooked Kung Pao chicken is cooking temperature of 62℃,cooking time of 65 min,and marinating time of 30 min.In addition,the physicochemical and microbiological indexes of the optimized chicken are compared with those of the traditional Kung Pao chicken.In sensory evaluation,the color,taste and aroma of Kung Pao chicken cooked by traditional technology are better,while the pre-cooked Kung Pao chicken is better than Kung Pao chicken cooked by traditional technology in texture,cooking loss,shear force,fat oxidation and microbial indexes.The research results provide theoretical and practical references for pre-cooked poultry products.

关 键 词：宫保鸡丁 预熟化 低温真空烹饪 传统食品工业化 传统烹饪 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]