李昊洋，杨雨馨，侯大军^*

（西南大学食品科学学院，重庆 400715）

摘要：本文以鸡的边角料（如鸡脖、鸡骨架、鸡头等），在肉制品调味酱的制作方法基础上，对鸡骨丁调味酱加工工艺进行研究。采用单因素和正交试验，以质构特性（硬度、弹性和咀嚼性）和感官评价为评价指标，确定鸡骨丁调味酱最佳加工工艺。结果显示：在25 ℃下，鸡骨丁腌制处理的碳酸氢钠溶液浓度4.0%、腌制时间20 min；鸡骨丁油炸时间6 min、油炸温度160 ℃；在基础配方不变的条件下，添加菜籽油100.0 g，以及油炸鸡骨丁40.0%、辣椒粉20.0%、花椒粉10.0%，在此工艺条件下得到的产品色香味俱全，品质极佳。

关键词：鸡骨丁；调味酱；腌制；工艺

中图分类号：TS251.9   文献标识码：A   文章编号：1674-506X（2022）06-0083-0007

Study on Processing Technology of Chicken Bone Diced Sauce

LI Haoyang, YANG Yuxin, HOU Dajun^*

（College of Food Science, Southwest University, Chongqing 400715, China）

Abstract：In this paper, the processing technology of chicken bone sauce was studied on the basis of chicken leftovers, such as chicken neck, chicken skeleton, chicken head, etc. Single-factor and orthogonal tests with texture analysis (hardness, elasticity and chewiness) and sensory evaluation were used to determine the best processing technology of diced chicken bones seasoning sauce. The results showed that the concentration of sodium bicarbonate solution was 4.0% and the marination time was 20 min at 25 ℃; the frying time of diced chicken bones was 6 min and the frying temperature was 160 ℃; With the basic formula unchanged, 100.0 g vegetable oil was added with 40.0% fried chicken bone cubes, 20.0% pepper powder and 10.0% Chinese prickly ash. The product obtained under this process condition had perfect color, fragrance and excellent quality.

Keywords：diced chicken bone; sauce; curing; technology

doi：10.3969/j.issn.1674-506X.2022.06-013

收稿日期：2022-07-11

基金项目：重庆市技术创新与应用发展专项重点项目（cstc2020jscx-tpyzxX0011）

作者简介：李昊洋（2001-），男，本科。研究方向：食品质量与安全。

*通信作者：侯大军（1964-），男，副教授。研究方向：食品科学与工程。

引用格式：李昊洋,杨雨馨,侯大军.鸡骨丁调味酱加工工艺研究[J].食品与发酵科技,2022,58(6):83-88,100.