Recently, the doctoral dissertation of Sun Lingxia from Shaanxi Normal University, "Effects of star anise on volatile flavor of stewed chicken and its mechanism" has become a hot topic on the Internet. “How many chickens were needed for a doctoral dissertation?” “It does deserve to be called Shaanxi University of Eating (sounds like “shifan” in Chinese). Even a dish of stewed chicken can be studied so professionally。” This paper has also been praised as the most “delicious” paper。

近日，陜西師范大學(xué)的女博士孫靈霞的博士論文《八角茴香對(duì)鹵雞肉揮發(fā)性風(fēng)味的影響極其作用機(jī)制》成為網(wǎng)友熱議的話題，“這得用多少只雞才能成就一篇博士論文？”不少網(wǎng)友稱：“不愧是陜西吃飯大學(xué)，一道鹵雞都能研究的這么專業(yè)”，而這篇論文也被贊為最美味的論文。

Sun Lingxia, 34 years old, is a university teacher. She is a PhD candidate in service at Shaanxi Normal University. Her research orientation is animal resources development and utilization. These days she has been busy with dissertation defense. She felt very surprised for her thesis getting popular on the Internet and said, “I did not expect the paper could attract so much attention. It’s surprising。”

今年34歲的孫靈霞是一名高校老師，目前在陜西師范大學(xué)讀在職博士研究生，她的博士研究方向是動(dòng)物資源開(kāi)發(fā)和利用。這幾天正忙著博士論文的答辯，對(duì)于自己的論文在網(wǎng)絡(luò)走紅，她感到很驚訝，“我沒(méi)有想到論文受到大家的關(guān)注，出乎意料。”

When star anise and stewed chicken are put together, people will easily think of cooking. Sun Lingxia explained to cnwest.com, “This is quite different from cooking in an absolute sense. Cooking focuses on skills, but we are mainly doing research。” She said that her doctoral orientation is the development and utilization of animal resources. People eat a lot of food from animals in daily life. Meat processing is also part of her research。

八角茴香、鹵雞肉這兩樣食材放在一起很容易被人聯(lián)想到烹飪。孫靈霞對(duì)西部網(wǎng)記者解釋說(shuō)：“這和完全意義上的烹飪有一定的區(qū)別，烹飪更注重技藝技巧，我們這個(gè)主要是做科學(xué)研究。”她說(shuō)，自己的博士研究方向是動(dòng)物資源開(kāi)發(fā)與利用，人們?nèi)粘Ｊ秤玫暮芏嗍澄锒紒?lái)自動(dòng)物，動(dòng)物肉類的處理也是自己專業(yè)的一部分。

She said that the paper is mainly about the difference of stewed chicken with or without star anise. Through the contrast we can know the effect of flavor in the stewing process, how the flavor is formed, and the temperature, amount of heat, heating time so that the flavor can be controllable and the scale industrial production of traditional meat products can be achieved。

她表示，論文主要講了加入八角茴香和沒(méi)有加入八角茴香的鹵雞肉到底有什么區(qū)別，通過(guò)這種對(duì)比來(lái)了解風(fēng)味在鹵煮過(guò)程中有什么影響，風(fēng)味是如何形成的，了解鹵煮的溫度、火力、加熱時(shí)間，讓風(fēng)味達(dá)到可控，以便讓傳統(tǒng)肉制品走上規(guī)模化工業(yè)生產(chǎn)。

Then how much chicken are needed in the experiment for the eighty thousand-word doctoral thesis? Sun Lingxia told cnwest.com she used a large amount of drumsticks instead of whole chicken. She could not remember the exact number. And she chose star anise just because star anise, relatively affordable, is a very common spice in people’s daily life. It’s used in whether stewed chicken or ribs。

那么一篇八萬(wàn)字的博士論文究竟要用多少雞肉做實(shí)驗(yàn)才能完成呢？孫靈霞告訴西部網(wǎng)的記者，自己做實(shí)驗(yàn)沒(méi)有用整雞，只是用了雞大腿，數(shù)量很大，不過(guò)究竟用了多少，自己已經(jīng)記不清了。而選擇八角茴香，也只是因?yàn)橛X(jué)得八角茴香是人們?nèi)粘Ｉ畋容^常用的香料大料，比較經(jīng)濟(jì)實(shí)惠，不管是燉煮雞肉或者排骨，都會(huì)用到八角茴香。

After searching CNKI (China National Knowledge Infrastructure)， I found this paper is really nothing special. There are numerous studies like this, such as “Effect of cinnamon additions volatile flavor compounds of stewed chicken,” “Studies on the changes of volatile compounds of Fujili red-cooked chicken during processing。”

小編在中國(guó)知網(wǎng)搜索之后發(fā)現(xiàn)，這篇論文其實(shí)并無(wú)特別之處。這樣的研究數(shù)不勝數(shù)，比如《肉桂添加量對(duì)鹵雞腿肉揮發(fā)性風(fēng)味的影響》、《符集離燒雞加工過(guò)程揮發(fā)性風(fēng)味成分變化研究》等等。

（來(lái)源：愛(ài)語(yǔ)吧 編輯：Bernard）