摘要
本研究以鸡胸肉为研究对象,在单因素实验的基础上,采用正交优化法对蒸汽烤条件下的减盐工艺进行了优化。考察烘烤时间、烘烤温度、蒸汽使用量三个因素对鸡胸肉盐含量的影响,结果表明蒸汽烤最佳减盐工艺为蒸汽量为50%,烘烤温度为210℃,烘烤时间为15min。在此条件下,鸡胸肉的减盐效果最好,减盐率达到37.96%。
The chicken breast was taken as the research object to study the salt reduction process of the steam oven.On the basis of single factor experiment,the orthogonal optimization method was used to optimize the salt reduction process of the steam oven.The effects of baking time,temperature and steam consumption on the salt content of chicken breast meat were investigated.The results showed that the best salt reduction technology of steam content was 50%,baking temperature was 210℃,and the time was 15 minutes.Under these conditions,the salt reduction rate of chicken breast meat was 37.96%higher than that of single roasting.
作者
汪春节
丁泺火
赵娟红
熊明洲
陈丹慧
石磊
WANG Chunjie;DING Luohuo;ZHAO Juanhong;XIONG Mingzhou;CHEN Danhui;SHI Lei(Gree Electric Appliances,Inc.of Zhuhai,Zhuhai 519070)
出处
《家电科技》
2020年第S01期44-46,共3页
Journal of Appliance Science & Technology
关键词
蒸汽烤
减盐
Steam oven
Salt reduction
作者简介
石磊,huozhe@163.com
