The Study On Processing Technology Of Ready-to-eat Chicken Breast

China is the second largest country to breeding birds,among them,the chicken is developing fast,with abundant raw materials. It's a kind of cheap meat, with high protein content, low fat and calories.With people's living standard rise, their life rhythm speeding up,people more and more favor for leisure flexible packaging products,the development of chicken breast meat soft canned strengthened the comprehensive utilization of poultry meat,rich people's diet.This experiment studied the ready-to-eat chicken breast meat flavoring ingredients(corn starch, soy sauce, ginger, garlic, edible oil, pepper, chili sauce, etc.) and production process(pickling, pre-cooking, sterilization condition, etc.), making the instant chicken breast meat organizational structure and the influence of sensory quality, test content and the results are as follows:(1)Optimize the ready-to-eat chicken breasts' flavoring ingredients, single factor experiment results show that:corn starch optimal dosage is 3%, of 5% soy sauce, ginger and onion(1:1) 15%, oil 25%, pepper 6%, chili pepper sauce 6%.By response surface experiments, established the sensory score between response value and various seasonings secondary multivariate mathematical model, optimal proportion for:6.17% pepper, ginger and garlic 14.79%, 6.54% chili sauce, chicken breasts in response to sensory score is 8.83. Above formulation produced ready-to-eat chicken breasts, bright yellow color, shiny, moderate salty, rich flavor.(2)The effect of different marinated, pre-cooked, frying time on the senses, color and texture index was investigated by using three factors and three levels orthogonal experiment, get the best combination of processing time of each process is A2B2C3:Curing time is 9 min, blanching time is 3min, frying time is 25 min,Analysis of variance showed that the frying time has a significant influence on the sensory scores.(3)Using single factor test and orthogonal test to optimize the spray sterilization processing of ready-to-eat chicken breasts.The total number of colonies and sensory evaluation are as index to optimize sterilization processing.The results show that: the optimum sterilization temperature is 110 ?, sterilization time is 15 min, sterilization backpressure is 0.20 kgf / cm2, ready-to-eat chicken breasts have a high sensory quality.(4)A comprehensive test on the irradiation dose and irradiation temperature is carried out.The purpose is to investigate the impact of dose and temperature on microbiological,sensory, texture, color, etc.Results showed that:(1) the irradiation temperature significantly affect the content of MDA;(2) the radiation dose significantly affect all indicators;(3)Correlation analysis showed that there were significant or highly significant correlation between the instruments and Sensory Analysis(QDA).Comparison of the two methods of sterilization of the products showed that the radiation sterilization can better maintain product texture and color, but the high degree of oxidation of fat will produce unpleasant "irradiation odor." Comprehensive comparison,spray sterilization slightly better than the irradiation sterilization.(5)Using HS-SPME-GC-MS to study the volatiles of the unsterilized, spray sterilized,radiation sterilized products.1)92 kinds of volatile components were detected.(2) after the spray sterilization, types and relative amounts of aldehydes, ketones, ethers,nitrogen-containing compound increases, relative content and type of esters, sulfur compounds, hydrocarbons decreases.(3) after the irradiation sterilization, alcohols, acids,nitrogen-containing compound increases, ketones, sulfur-containing and hydrocarbon compounds decreases.