【摘要】 对传统烧鸡的油炸上色工艺进行了改进。实验表明:采用烤制上色时,糖液的配比为:蔗糖∶蜂蜜∶水为5∶1∶4,烤制温度和时间是230℃,8min,然后将鸡体再次上糖液,并且在160℃下烤制15min,可以达到最佳工艺效果。用高温烤制二步上色可以代替传统的油炸上色,并且减少了油炸上色所带来的产品缺陷。更多还原

【Abstract】 The traditional technology of the chicken fried color by baking chicken method was improved.The result showed that the optimal conditions of baking chicken were as follows:the temperature was 230°C,the time was 8min,and the ratio of sugar to honey to water was 5∶1∶4.Then scribble sugar on chicken again and bake 15min under 160°C.The method,that was adopting high temperature to bake two times could replace the traditional method and reduce the danger of traditional technology.更多还原