| 刊名 | Asian Agricultural Research |
| 作者 | Chaohang CHEN， Dandan LU， Maozhao WU， Haiyan WANG， Jie XIE， Guanghui YANG， Shoumei WAN， Lingling XIAO， Shengxian PAN， Jinyu ZHAO |
| 作者单位 | Guizhou Qianweiwei Food Co., Ltd.； Guizhou Leiage Ecological Agricultural Products Development Co., Ltd.； Guiyang Customs Logistics Management Center； Guizhou Light Industry Vocational and Technical College |
| DOI | 10.19601/j.cnki.issn1943-9903.2023.10.004 |
| 年份 | 2023 |
| 刊期 | 10 |
| 页码 | 12-16，19 |
| 关键词 | Edible fungi, Instant heating type prepared dishes, Processing technology |
| 摘要 | [Objectives] To study the solid material formula and boiling process of Small Fragrant Chicken Soup Stock. [Methods] Small fragrant chicken and edible fungi were used as the main raw materials to prepare instant chicken and Morchella esculenta soup stock, and the influencing factors such as solid material ratio, ratio of liquid to material, time and temperature were studied, and the optimal formula and process of the soup stock were screened out through sensory and instrument evaluation experiments. [Results] The optimal formula and process of Small Fragrant Chicken Soup Stock were as follows: small fragrant chicken 40%, M. esculenta 6%, Lyophyllum decastes 3% and Lentinus edodes 1.5%; the ratio of liquid to material was 2.5：1, the boiling time was 2 h, and the boiling temperature was 120 ℃.Under these conditions, the sensory score of Small Fragrant Chicken Soup Stock was the best. [Conclusions] This study provided a theoretical basis for the industrial production of edible mushroom prepared dishes. |
