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.
关键词
新疆椒麻鸡腿/响应面法/煮制工艺/工艺优化/感官评分
Key words
braised Xinjiang chicken legs with pepper and chili/response surface method/cooking process/process optimization/sensory score
维普
万方数据