为探究天然纯鸡肉粉用于菜肴制作的可行性，以鸡汤白菜的制作为例，采用传统烹饪技法，以感官标度评价法研究葱姜水配比、复原鸡汤配方对复原鸡汤风味的影响。结果表明：使用28 g 天然纯鸡粉、2 kg 姜葱水（1 kg 水添加6 g 生姜、17 g 大葱）、30 g 鸡油烹饪而成的复原鸡汤最接近传统熬制鸡汤。
The Application Research on Natural Pure Chicken Powder in Making of Cabbage with Chicken Soup
In order to explore the feasibility of natural pure chicken powder used in the cuisines,using traditional cooking techniques to make cabbage with chicken soup,the sensory evaluation method is used to research the impact of ginger,allium fistulosum,water and soup recipe on the flavor of soup. The experimental results indicate that restoration of chicken soup using 28 g natural pure chicken powder,2 kg ginger,allium fistulosum and water (6 g ginger per 1 kg water,17 g allium fistulosum per 1 kg water),30 g chicken fat is the closest to the traditional chicken soup.
natural pure chicken powdercabbage with chicken souprestoration of chicken soup
NETL
NSTL
万方数据
维普
