现代牧业2026，Vol.10Issue(1)：45-50,6.
酸辣无骨鸡爪预煮及浸泡工艺的优化
Optimization of pre-cooking and soaking process for spicy and sour boneless chicken feet
摘要
Abstract
This study investigated the effects of different pre-boiling and soaking process conditions on the quality of chicken claw.The experimental results show that under the conditions of a pre-boiling temperature of 85℃,a soaking temperature of 0℃,a soaking time of 40 minutes,and a pre-boiling time of 15 minutes,the elasticity,deboning ease,texture,and morphological integrity of the chicken claw are all optimal.关键词
酸辣/无骨鸡爪/预煮工艺/浸泡工艺Key words
Spicy and sour/boneless chicken claws/pre-cooking process/soaking process分类
轻工纺织引用本文复制引用
付丽,王新乐,高雪琴,齐君峰..酸辣无骨鸡爪预煮及浸泡工艺的优化[J].现代牧业,2026,10(1):45-50,6.基金项目
2025年河南省"三区"人才项目. （）
