不同制作工艺对白切鸡食用与卫生品质的影响.docVIP

不同制作工艺对白切鸡食用与卫生品质的影响 　　摘 要：白切鸡是我国南方菜系中的一道特色的冷盘菜，它鲜香肥美，肉质细嫩，让人百吃不厌。冰水冷却是白切鸡制作过程中必不可少的一个步骤，它赋予了白切鸡皮脆的特点。而制做过程中，汤水的温度决定了白切鸡肉质的细嫩程度。为了考察上述2个因素对成品白切鸡食用与卫生品质的影响，本研究选择了4个差异较大的方案来制作白切鸡并对成品白切鸡的一些相关参数进行了测定。结果表明：用不同工艺制作出来的白切鸡在菌落总数、产品色泽、含水量及香气组成上存在一定程度的差异。本研究为进一步探索更为合理的白切鸡生产工艺提供了理论支持和实践经验。 　　关键词：白切鸡；冷却；品质；制作 　　Influence of Different Cooking Methods on the Eating and Hygienic Quality of Chopped Cold Chicken 　　CHEN Wen-bo， GUO Xin， XU Fen， LU Li-li， ZHANG Hong* 　　（Institute of Agro-products Processing Science and Technology， CAAS/Comprehensive Key Laboratory of Agro-products Processing， Ministry of Agriculture， Beijing 100193， China） 　　Abstract： Chopped cold chicken is a well-known cooked dish in South China. This dish is very delicious and favored by many people. During the processing of chopped cold chicken， cooling with cold water is one key step， which makes the product crisp. Hot water blanching is another important step for the production of chopped cold chicken， which must be well controlled because it decides the tenderness of the chicken meat. With the aim of investigating the influence of the two factors on the edible and hygienic quality of products， four different methods were employed to make chopped cold chicken. Meat quality and hygienic parameters were measured. The results suggested differences in microbiological counts， color， water content， and aroma components were found among products made by different processing methods. This study would provide theoretical supports and practical experience to explore optimized processing method for the production of chopped cold chicken. 　　Key words： chopped cold chicken； cooking method； cooling； quality 　　中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2014）05-0016-04 　　白切鸡是我国南方地区的一道特色冷盘菜。它的特点是鸡皮光亮爽口、油而不腻；鸡肉柔滑细嫩、鲜香肥美，与北京的烤鸭并称“南鸡北鸭”[1]。白切鸡的制作工艺相对简单，在制作工程中基本不使用调味品，白煮而成。因此，白切鸡最大限度地保留了鸡的原汁原味。另外，白切鸡的鸡肉熟而不烂，处于“过一分则老，欠一分则生”的状态，因此，它鲜嫩无比，被誉为“鸡中第一鲜”[2]。 　　白切鸡制作的精髓在于让它经历“冰火两重天”洗礼。当热水中的白切鸡经历了凉水的急剧冷却之后，鸡皮中的油脂会形成凝结，其中的胶原蛋白也会变性收缩从而使成品