| 方便型鸡肫加工工艺的研制 |
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| 引用本文： | 郑晓杰,李群和,王海棠,邹盈.方便型鸡肫加工工艺的研制[J].保鲜与加工,2009,9(3):41-43. |
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| 作者姓名： | 郑晓杰 李群和 王海棠 邹盈 |
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| 作者单位： | 温州市农业科学研究院,浙江,325014;温州市农业科学研究院,浙江,325014;温州市农业科学研究院,浙江,325014;温州市农业科学研究院,浙江,325014 |
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| 摘 要： | 以温州本地鸡肫为原料,采用预煮、真空滚揉腌制、调配、干燥和高温反压循环杀菌等工艺介绍了五香鸡肫的研制过程,该产品具有长期稳定棕红色泽,肉质紧密,富有弹性,鲜嫩味美,咸淡适宜等特点。
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| 关 键 词： | 鸡肫 软包装 真空滚揉腌制 正交试验 高温反压循环杀菌 |
Research Manufacture of Processing Technique of Spiced Salted Chicken Gizzard |
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| ZHENG Xiao-jie,LI Qun-he,WANG Hai-tang,ZOU Ying.Research Manufacture of Processing Technique of Spiced Salted Chicken Gizzard[J].Storage & Process,2009,9(3):41-43. |
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| Authors: | ZHENG Xiao-jie LI Qun-he WANG Hai-tang ZOU Ying |
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| Institution: | Wenzhou Academy of Agricultural Sciences Research;Zhejiang 325014;China |
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| Abstract: | This paper introduced the processing chicken gizzard in wenzhou. The chicken gizzard technique of was processed spiced salted chicken through gizzard, which made from preliminary cook, vacuum knead--salting, mix, dry and high temperature backpressure cycle sterilize. The results showed that, the product have characteristics of dense texture, unique flavor, fit salted, and in brownish red color in a long time. |
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| Keywords: | chicken gizzard flexible package vacuum knead-salting orthogonal test high temperature back-pressure cycle sterilize |
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