提高泡卤凤爪持水性能的技术方案探讨  

Discussion on the Technical Solutions to Improve the Water Holding Capacity of Bittern Chicken Claws

作　　者：唐臻睿 姚海棠 TANG Zhenrui;YAO Haitang(Guangxi Chunjiang Food Co.,Ltd.,Nanning 530313)

机构地区：[1]广西春江食品有限公司,南宁530313

出　　处：《食品工业》2024年第10期122-125,共4页The Food Industry

摘　　要：在单因素试验基础上进行组合试验,探讨无磷水分保持剂的不同应用条件对泡卤凤爪持水性的影响。结果表明:在不影响口感的前提下,焯水前做保水处理,水分保持剂浓度1.5%、保水处理时间3 h可达到较理想的保水效果,成品出成率提高约20个百分点;焯水后做保水处理,水分保持剂浓度1%、保水处理时间2~3 h,水分保持剂浓度1.5%、保水处理时间1~3 h,水分保持剂浓度2%、保水处理时间1~2 h,均可以达到较理想的保水效果,成品出成率提高20~30个百分点;焯水后做保水处理效果更理想。By conducting a combination experiment based on single-factor experiments,this study explores the effect of different application conditions of phosphorus-free water retaining agent on the water-holding capacity of bittern chicken claws.The results show that,on the premise of not affecting the taste,apply the water retaining agent before claws cooking,with a concentration of 1.5%and a processing time of 3 hours,which can achieve an ideal water retention effect and increase the yield of finished products by about 20 percentage points;Applying the water retaining agent after claws cooking,with a concentration of 1%and a processing time of 2-3 hours,a concentration of 1.5%and a processing time of 1-3 hours,a concentration of 2%and a processing time of 1-2 hours,can all get the ideal water retention effect and increase the yield of f inished products by about 20-30 percentage points.The effect of water retention treatment after claws cooking is more ideal.

关 键 词：泡卤凤爪 出成率 水分保持剂 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]