李双琦,崔震昆,周帅

• 1:上海旅游高等专科学校
• 2:上海师范大学旅游学院
• 3:河南科技学院食品学院
• 4:新乡市预制菜创新研发及智能制造工程技术研究中心

摘要(Abstract)：

宫保鸡丁作为一道闻名中外的传统名菜，深受国内外消费者喜爱。然而，菜肴口味的纯正性与工艺的复杂性限制了该菜肴的可持续推广与工业化生产。该研究参照传统烹饪工艺，基于响应面法对预熟化宫保鸡丁进行工艺优化。结果表明，预熟化宫保鸡丁的最佳工艺为烹饪温度62℃、烹饪时间65 min、腌制时间30 min。除此之外，将优化后的鸡丁与传统宫保鸡丁进行理化及微生物指标对比，在感官评定中传统工艺鸡丁的色泽、滋味和香气较好，而预熟化鸡丁在质地、烹饪损失、剪切力、脂肪氧化和微生物指标方面优于传统工艺宫保鸡丁，该研究结果为预熟化肉禽类制品提供了理论和实践参考依据。

关键词(KeyWords)： 宫保鸡丁;预熟化;低温真空烹饪;传统食品工业化;传统烹饪

Abstract:

Keywords:

基金项目(Foundation): 河南省重点研发与推广专项(212102110022);; 川菜发展研究中心项目(CC21Z36)

作者(Author): 李双琦,崔震昆,周帅

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