作　　者： ; ; ;

机构地区： 嘉应学院生命科学学院

出　　处： 《嘉应学院学报》 2013年第8期82-84,共3页

摘　　要： 本研究以五华三黄鸡为原料,采用高压锅蒸制、高压锅焗制、传统盐焗(砂锅)三种工艺制作盐焗鸡,并采用感官指标对产品进行质量评价,探讨加工五华三黄鸡的加工最适工艺.结果表明,腌制时间和盐焗时间是影响盐焗产品质量的重要因素,最佳腌制时间是60 min,最佳盐焗时间分别为:高压锅蒸制法小火蒸10 mim,关火密闭10 min;高压锅焗制法小火焗15 min,关火密闭10 min;传统盐焗(砂锅)法大火焗30 min,然后小火焗10 min.其中,传统盐焗(砂锅)法加工的盐焗鸡产品质量最好. In order to find the most suitable processing technology for Wuhua three - yellow chickens, the sensory qualities of salt baked chickens prepared by three processing technic such as steaming by pressure cooker, salt bak- ing by pressure cooker and the traditional salt baking by pot were evaluated. The results showed the pickling time and salt baking time were important factors affecting sensory quality of the salt baked products. The optimum pick- ling time was 60 minutes. The best salt baking times were steaming with a small fire for 10 minutes then keeping the container closed for 10 minutes for pressure cooker method, baking with a small fire for 15 minutes then keeping the container closed for 10 minutes for the pressure cooker method and baking with a big fire for 30 minutes then baking with a small fire for more 10 minutes for traditional salted （pot） method. Among them, the products pre- pared by the traditional salt baking（pot） method had the best qualitv.

关 键 词： 五华三黄鸡 盐焗工艺 腌制时间 盐焗时间

领　　域： [轻工技术与工程] [轻工技术与工程]