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https://dyhuir.dyhu.edu.tw/ir/handle/987654321/846
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| Title: | 新鮮與乾燥香料對醃漬烤雞品質之影響
Fresh and dried spices on the impact of the quality of pickled chicken |
| Authors: | 周景堯;陳盈璋 |
| Keywords: | 醃漬烤雞香料;Pickledgrilled chickenspices |
| Date: | 2009
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| Issue Date: | 2012-01-02T04:16:45Z
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| Abstract: | 本研究以雞腿作為主食材，用不同狀態的香料及三個醃漬時段作各項的研究，最後將各項結果統合下，來了解對雞肉料理而言，哪種烹調是最符合大眾的口味，以期待對於以後推廣雞肉在料理上的應用有所助益。本實驗烹調法是均用烤箱來烹調，相同的溫度、時間做了試做出各種樣本，依照感官品評方式先進行小組品評，再從品評結果中挑選出最適用的6種樣本進行消費者感官品評，並藉由品評問卷由45位評員對產品進行消費者感官的品評。預設45人，針對一般消費者對雞肉的口感與視覺的喜好來進行分析，所得的結果將是本研究的目的。則研究的目的有三項，是分析香料在烤雞醃漬常見的方式與分析不同狀態的香料醃漬處理烤雞後所呈現品評風味之差異，及探討最適合香料在烤雞醃漬料理所處理的最佳條件，希望可以運用在不同的香料上使用。
In this study, chicken as main ingredients, with spices and three different states for various periods of pickled, and finally, under the integration of the results, to understand the right chicken dishes, the kind of cooking is the most palatable in order to look after the promotion for the chicken in the dishes on the application of be helpful. Cooking methods were used in this experiment is to oven to cook, the same temperature, time to do a test to make a variety of samples, sensory evaluation method in accordance with the first panel tasting, and then tasting the results from the selected the most appropriate samples of six kinds of consumer sensory tasting, and tasting through a questionnaire rating from 45 members of the product to consumers sensory evaluations. |
| Appears in Collections: | [餐旅管理系] 校內研究案
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