提高禽肉中式制品出率的研究

以大江鸡腿为原料，运用正交试验优选出加工高出品率美味卤鸡腿的最适工艺参数，即：注射液中复合磷酸盐含量为０．８％，注射液的量为原料的２０％，腌制时间为６ｈ，煮制时间为２５ｍｉｎ。感官评定试验表明，与传统工艺加工的卤鸡腿相比，其色泽、滋味与气味无显著差异，而嫩度有明显改善，且出率提高１０％以上。

Study on providing meat products percentage

The optimum technological parameters of pot-stewed chicken legs with higher product percentage were obtained by orthogonal design. The results were as follows: The concentration of compound phosphates in injection solution was 0 8%.Injection solution used was 20% of raw chicken legs in weight.Salting time was 6 hours.Stewing time was 25 minutes. Sensory evaluation showed that there were no significant differences between new pot-stewed chicken leg and traditional product in color and flavor,but that the former had better tenderness and more product percentage than the latter.