Objective:In order to understand the unique features of Guangxi local chicken made roast chicken,inherit and promote delicious food,and promote the prosperity and development of food culture,the experiment adopts the same curing and baking technology to bake Lingshan native chickens of different ages,and selects the best Lingshan native chicken through the analysis of the results.Method:Cooking wine,ginger,onion,salt,soy sauce,pepper according to the formula,dry,temperature control 260 ℃,carbon roast for 20 min through sensory assessment,absorption rate,production rate,color,shear force,texture,water holding rate,pH value,moisture content,protein,fat,amino acid and other indicators for comparison.Result:180 day old Lingshan roasted chicken is more popular among people;the effects of different ages on the absorption rate,yield,shear force,total texture,water holding capacity,pH value,moisture content,protein,fat,and amino acids of Lingshan native chickens are different.Conclusion:180 day old Lingshan native chicken is more suitable as a raw material for roasted chicken.This study can provide reference for the deep processing and development research of high-quality Lingshan chicken.
维普
万方数据
