中国食物与营养2011，Vol.17Issue(3)：48-51,4.
鸡汤烹制工艺优化与辐照保藏技术研究
Optimization Process and Irradiation Preservation of Chicken Soup
摘要
Abstract
Yangzhou property chicken as raw materials,the L9(3)3 orthogonal experiment was designed to choose the optimal cooking process. Chicken soup was boiled at 115℃ for 20 min followed by incubating at 80℃ for 80 min. Chicken soup was made into packaging products and irradiated at doses of 3,6,9KGy respectively under 25 ± 1 ℃ .The appropriate radiation dose of chicken soup was 9KGy. Chicken soup could be preserved 28d,the quality was sensory and safe,and there is no loss of nutrients.关键词
鸡汤/工艺优化/辐照/保藏Key words
chicken soup/ process optimization/ irradiation/ preservation引用本文复制引用
张敏,徐为民,蒋云升,曹宏,邢亚龙..鸡汤烹制工艺优化与辐照保藏技术研究[J].中国食物与营养,2011,17(3):48-51,4.基金项目
江苏省科技厅农业自主创新基金项目(项目编号:CX(09)627). （项目编号:CX(09）
