[1]张元嵩,周帆,蒋云升*.黔北风味辣子鸡酱制作工艺优化[J].中国调味品,2018,(7):99-101.[doi:10.3969/j.issn.1000-9973.2018.07.021]
 ZHANG Yuan-song,ZHOU Fan,JIANG Yun-sheng*.Optimization of Production Process of Northern Guizhou-flavor Spicy Chicken Sauce[J].CHINA CONDIMENT,2018,(7):99-101.[doi:10.3969/j.issn.1000-9973.2018.07.021]
点击复制

黔北风味辣子鸡酱制作工艺优化()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
99-101
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Optimization of Production Process of Northern Guizhou-flavor Spicy Chicken Sauce
文章编号:
1000-9973(2018)07-0099-03
作者:
张元嵩周帆蒋云升*
(扬州大学 旅游烹饪学院,江苏 扬州 225127)
Author(s):
ZHANG Yuan-song ZHOU Fan JIANG Yun-sheng*
(College of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China)
关键词:
黔北风味辣子鸡酱酱品工艺
Keywords:
northern Guizhou flavor spicy chicken sauce sauce process
分类号:
TS201.1
DOI:
10.3969/j.issn.1000-9973.2018.07.021
文献标志码:
A
摘要:
以去骨鸡腿肉为主料,干辣椒、葵花油、花椒粉为辅料,制作黔北风味辣子鸡酱。通过正交试验得出制作的最佳配方,即鸡肉添加量为17%,干辣椒添加量为15%,葵花油添加量为54%,花椒粉添加量为3%。制作工艺所得成品色泽枣红,口感鲜香麻辣,是一种具有黔北风味特色的辣椒酱。
Abstract:
The northern Guizhou -flavor spicy chicken sauce is made from boneless drumstick, dried chili, rapeseed oil, pepper powder . The optimal making formula is determined by orthogonal experiment design, that is the drumstick of 17%, dried chili of 15%, rapeseed oil of 54%, pepper powder of 3%. The color of the finished product is reddish-brown with fresh and spicy taste. It is a kind of special chili sauce with northern Guizhou flavor

参考文献/References:

[1]张燕,胡冰,张倩.鸡肉蛋白营养与功能特性的研究进展[J].仲恺农业工程学院学报,2009(1):66-71.

[2]Sleman S M Beski,?Robert A Swick, Paul A Iji. Specialized protein products in broiler chicken nutrition: a review [J].Animal Nutrition, 2015(2):47-53.

[3]朱建军.肉类的营养价值及宜食用量[J].肉类工业,2015(3):54-56.

[4]刘易伟,胡文忠,姜爱丽,等.辣椒的营养价值及其加工品的研发进展[J].食品工业科技,2014(15):372-376.

[5]路新国.中医饮食保健学[M].北京:中国轻工业出版社,2014:46-47.

[6]程宣,李倩,车冠达,等.辣椒有效成分的应用[J].科技传播,2014(18):124-134.

[7]蓬桂华,张爱民,苏丹,等.93份贵州地方辣椒资源品质性状分析[J].植物遗传资源学报,2017,18(3):439-435.

[8]毛冬,胡建宗,陈荣华,等.遵义市辣椒产业发展现状及建议[J].耕作与栽培,2016(4):73-74.

[9]袁森,庞林江,路兴花,等.烹饪方式对鸡肉挥发性香气及质构特征的影响[J].食品与机械,2015(1):33-36.

[10]吴先成.重庆辣子鸡[J].孔子学院,2015,7(4):60-63.

[11]李荔枝,杨欣,石必凤,等.辣子鸡的营养成分分析[J].保鲜与加工,2012(4):25-28.

[12]NY/T 1070-2006,辣椒酱[S].

更新日期/Last Update: 2018-08-08