摘要
本文根据传统东江盐焗鸡的风味特点,以加热方式、粗盐的加热温度、焗制时间、调味料沙姜粉和盐的添加量为因素,以感官品质为标准,得出传统盐焗鸡的最佳制作工艺。结果表明,最优工艺为焗制方法采用阴火盐焗法(烤箱)、焗制时间60 min、焗制温度230℃,制作的传统盐焗鸡香气四溢,达到了传统盐焗鸡皮脆,肉滑,骨香的最优口感。
According to the flavor characteristics of traditional Dongjiang salt baked chicken,the best processing technology of traditional salt baked chicken was obtained by taking heating method,heating temperature of crude salt,baking time,seasoning powder and salt addition as factors,and sensory quality as standard.The results showed that the best technology was baking method,baking time 60 min,baking temperature 230℃,the traditional salt baked chicken aroma overflowing,reached the traditional salt baked chicken skin crisp,smooth meat,bone fragrance.
作者
李正旭
陈泓铮
房林波
刘俊雄
Li Zhengxu;Chen Hongzheng;Fang Linbo;Liu Junxiong(Huizhou City Vocational College,Huizhou 516000,China)
出处
《现代食品》
2020年第20期127-130,共4页
Modern Food
关键词
传统盐焗鸡
感官品质
配方
Traditional salt baked chicken
Sensory quality
Formula
