柠香白切鸡的制作工艺研究

“白切鸡”是典型的南方经典名菜,它少盐少油的特点与现代健康饮食完美契合,对柠香白切鸡制作工艺的研究,不仅丰富了菜肴的品种,也有利于南北方菜系的交流与融合。本文通过单因素试验及正交试验,确定了柠香白切鸡中盐、辣椒末、柠檬汁的添加量的最佳配比。结果表明,制作柠香白切鸡的各个因素的最佳配比为:盐的添加量为7 g、辣椒末的添加量为14 g、柠檬汁的添加量为6 mL。

Study on the Production Technology of Lemon Fragrant White Sliced Chicken

White sliced chicken is a typical southern classic dish.Its characteristics of less salt and less oil are in perfect harmony with modern healthy diet.The research on the production technology of lemon fragrant white sliced chicken not only enriches the variety of dishes,but also benefits the north and south.The exchange and integration of cuisine.In this paper,through single factor experiment and orthogonal experiment,the optimal ratio of salt,chili powder and lemon juice in lemon-flavored white-cut chicken was determined.The results showed that the optimal ratio of the various factors for making lemon-flavored white-cut chicken was:the amount of salt added was 7 g,the amount of chili powder added was 14 g,and the amount of lemon juice added was 6 mL.