【摘要】 研究了鸡胸肉成熟时间、磷酸盐添加量和蒸煮温度对其制品出品率的影响。结果发现,产品出品率随原料成熟时间先减后增,随磷酸盐添加量而增加,与蒸煮温度成反比。因此生产中可选择充分成熟的原料,适当含量的磷酸盐和合适的加热温度来提高制品出品率。更多还原

【Abstract】 Effects of mature time of chicken,phosphate addition and cooking temperature on yield of chicken product were studied.The results were revealed that for the mature time of raw chicken,the yield of chicken product was decreased at the beginning and later increased;for the phosphate addition,more additives,more yield;meanwhile,there was a reverse ratio between the yields and the cooking temperature.Therefore,thoroughly mature chicken,optimum phosphate addition and cooking temperature should be applied in the process to increase the yield of chicken product.更多还原