蒸汽低温烹饪对烤鸡翅食用品质影响的研究
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摘要
研究一种先利用低温蒸汽对鸡翅进行真空低温烹饪再高温烧烤的烹饪方法对鸡翅食用品质的影响。以腌制好的鸡翅直接用热风模式220℃烧烤为对照组(Roast);分别用60℃蒸汽、70℃蒸汽和80℃蒸汽烹饪30min后,再用热风模式220℃烧烤为试验组,简称分别为SV60+Roast,SV70+Roast,SV80+Roast,研究蒸汽低温烹饪对烤鸡翅食用品质的影响。研究结果表明,经过真空低温烹饪(SV 60+Roast、SV 70+Roast、SV 80+Roast)的鸡翅的感官评价总体得分显著高于直接烧烤组(Roast)(p <0. 05),剪切力显著低于直接烧烤组(p <0. 05)。且SV 70+Roast组烹饪的鸡翅感官总体得分最高、水分含量最高、剪切力最小。
The effect of a kind of cooking method on the edible quality of chicken wing was studied,and low-temperature steam was used for vacuum and low-temperature cooking on chicken wing firstly,then it was roasted at high temperature. Salted chicken wing was directly roasted in hot air mode220℃ and it was taken as control group( Roast). Salted chicken wing was cooked by 60℃ steam,70℃steam and 80℃ steam for 30 min respectively,then they were roasted in hot air mode 220℃ and they were taken as experimental group,and they were abbreviated as SV60 + Roast,SV70 + Roast,SV80 +Roast respectively. The effect of steam and low-temperature cooking on the edible quality of roast chicken wing was studied. The results showed that the overall score of sensory evaluation of chicken wing which was conducted to vacuum and low-temperature cooking( SV 60 + Roast,SV 70 + Roast,SV 80+ Roast) was significantly higher than which was roasted directly( Roast)( p < 0. 05),and shearing force was significantly lower than which was roasted directly( p < 0. 05). And the overall score of sensory evaluation of chicken wing which was cooked in SV 70 + Roast group was highest,and moisture content was the highest,and shearing force was the lowest.
The effect of a kind of cooking method on the edible quality of chicken wing was studied,and low-temperature steam was used for vacuum and low-temperature cooking on chicken wing firstly,then it was roasted at high temperature. Salted chicken wing was directly roasted in hot air mode220℃ and it was taken as control group( Roast). Salted chicken wing was cooked by 60℃ steam,70℃steam and 80℃ steam for 30 min respectively,then they were roasted in hot air mode 220℃ and they were taken as experimental group,and they were abbreviated as SV60 + Roast,SV70 + Roast,SV80 +Roast respectively. The effect of steam and low-temperature cooking on the edible quality of roast chicken wing was studied. The results showed that the overall score of sensory evaluation of chicken wing which was conducted to vacuum and low-temperature cooking( SV 60 + Roast,SV 70 + Roast,SV 80+ Roast) was significantly higher than which was roasted directly( Roast)( p < 0. 05),and shearing force was significantly lower than which was roasted directly( p < 0. 05). And the overall score of sensory evaluation of chicken wing which was cooked in SV 70 + Roast group was highest,and moisture content was the highest,and shearing force was the lowest.
引文
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5应小青.低温烹饪的特点及技术要点分析[J].食品工程,2015,12(4):33-36
6卜俊芝,徐迅.法式真空低温烹调方法研究现状[J].美食研究,2014,(4):48-52
7 Pivotto L.M.,Campbell C.P.,Swanson K.,et al.Effects of hot boning and moisture enhancement on the eating quality of cull cow beef.[J].Meat Science,2014,96(1):237-246
2刘登勇,周光宏,徐幸莲.我国肉鸡加工业的现状及发展趋势[J].食品科学,2005,26(11):266-269
3 Church I J,Parsons A L.The sensory quality of chicken and potato products prepared using cook chill and sous vide methods[J]International Journal of Food Science and Technology,2000,(35):155-162
4 Schellekens M.New research issues in sous vide cooking[J].Trends in Food Science and Technology,1996(7):256-262
5应小青.低温烹饪的特点及技术要点分析[J].食品工程,2015,12(4):33-36
6卜俊芝,徐迅.法式真空低温烹调方法研究现状[J].美食研究,2014,(4):48-52
7 Pivotto L.M.,Campbell C.P.,Swanson K.,et al.Effects of hot boning and moisture enhancement on the eating quality of cull cow beef.[J].Meat Science,2014,96(1):237-246