Optimization of Cooking Process of Braised Xinjiang Chicken Legs with Pepper and Chili by Response Surface Methodology
In order to develop braised Xinjiang chicken legs with pepper and chili leisure food,in this study,with three-yellow chicken legs as the raw materials,the yield,texture analysis and sensory score as the main evaluation indexes,the cooking process of chicken legs is optimized by single factor test and response surface test.The results show that the optimum cooking process parameters of braised chicken legs with pepper and chili are cooking time of 26 min,cooking temperature of 90 ℃,and salt addition amount of 3.00％(in terms of meat mass).The sensory score of chicken legs prepared under these conditions is 88.30 points,close to the theoretical value.The chicken legs cooked by the cooking process developed in this study are chewy,spicy and delicious,and they have appropriate saltiness,and no unpleasant odor.This research has provided a certain scientific basis for the development and application of braised Xinjiang chicken legs with pepper and chili.
braised Xinjiang chicken legs with pepper and chiliresponse surface methodcooking processprocess optimizationsensory score
万方数据
维普
