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Optimization of Process of Seasoning Grilled Wings by Response Surface Methodology

SHAN Kang;ZHANG Kai-wei;ZHOU Xiao-yan;School of Tourism and Culinary Science,Yangzhou University;  
Take fresh chicken wings as the main raw material,firstly,add commercially available barbecue condiments for seasoning and salt for curing,and then the seasoning grilled chicken wings by baking can be gotten.By single factor experiment method,mainly discuss how the salt concentration,curing time,baking time and baking temperature affect the rosemary grilled wings.The process of rosemary grilled wings is optimized through the response surface methodology(RSM)and the optimum process parameters are salt concentration of 2%,curing time of 34 min,baking time of15 min,and baking temperature of 232 ℃.
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