五指毛桃鹽鹵雞制作工藝的優(yōu)化

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DOI：10.3969/j.issn.1000-9973.2025.07.025

中圖分類號：TS201.1 文獻標志碼：A 文章編號：1000-9973（2025）07-0174-06

Optimization of Production Process of Ficus hirta Salt-Brined Chicken

LI Zhe-feng，WANG Wen-juan，LIANG Hong-wei，YANG Ming-duo* （School of Health Care，Guangxi Vocational and Technical College，Nanning 530226，China） Abstract：Ficus hirta salt-brined chicken not only has unique flavor，but also has the effect of strengthening the spleen and nourishing the lung. In order to improve the quality of Ficus hirta salt-brined chicken，the process parameters of brine production are optimized using central composite design-response surface methodology，and then the brining process parameters of Ficus hirta salt-brined chicken are optimized using Box-Behnken design. The results show that based on 1250g chicken，when Ficus hirta and spices are extracted with 17 times the amount of water and boiled under micro-boiling condition for 90min ， after filtration，add 5% edible salt and dissolve it to obtain brine，and then the chicken is immersed in the brine and brined under micro-boiling condition for 30min .After turning off the fire，continue to brine for 40min . The Ficus hirta salt-brined chicken made under such conditions has the best mouthfel and taste. Key words： Ficus hirta salt-brined chicken；central composite design-response surface methodology; brine production process;Box-Behnken test； salt-brined chicken production process

中醫(yī)藥膳是在中醫(yī)學理論指導下，將藥材與食材合理配伍，通過傳統(tǒng)與現(xiàn)代科學技術加工制作而成，既具備獨特的色、香、味、形，又蘊含著保健、防病、治病的功效[。（剩余6284字）