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Objective To develop a pre-cooked seasoned chicken product and optimize its formulation.. Methods Using chicken and cod as the main ingredients with corn starch, salt, eggs, carrots, corn, green beans and horseshoes as the auxiliary ingredients, the formulation of the processing process of the prefabricated nutritious chicken cod and vegetable patties was optimized through one-way and response surface tests with sensory evaluation and cooking loss rate as the evaluation indexes. Results The order of influence of each single factor was: Cod meat addition>salt addition>starch addition, and the optimal formula was 0.86% salt addition, 5.14% corn starch addition, and 20.91% cod meat addition, and at this time, the flavor, tissue state, texture, and color of the precooked chicken cod and vegetable patties reached a better effect. Conclusion In this study, a nutritionally balanced product with unique flavor and better organoleptic quality of pre-prepared chicken cod and vegetable patties is developed, which provides a theoretical and experimental basis for the development of pre-prepared seasoned meat products.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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