双色蔬菜鸡肉糜脯加工工艺研究
Meat Industry(2019)
Abstract
通过单因素实验和正交实验研究蔬菜汁添加量、烘干温度和烘干时间对双色鸡肉糜脯品质的影响,并以感官评定、水分含量及出品率为指标,优化鸡肉糜脯加工工艺参数.结果表明,双色蔬菜鸡肉糜脯的优化加工工艺为:蔬菜汁添加量6% 、烘干时间100min、烘干温度60℃.此条件下,制作的鸡肉糜脯片形规则完整,无焦片、生片,呈蔬菜特有的橘黄色和亮绿色;且咸甜适中,有咬劲、无渣感,既具有鸡肉糜脯特有的风味,又兼有蔬菜的清香.
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