Study On The Processing Technology Of Prefabricated Luoding Douchi Chicken

Luoding Douchi Chicken is a well-known traditional dish in Luoding City,Guangdong Province.The main raw materials for this dish are chicken and Luoding’s specialty fermented soybean,which are cooked with seasoning.Luoding fermented soybean is not only a delicious seasoning,but also has certain pharmacological effects.This is due to the delicious substances and bioactive ingredients contained in Douchi,such as free amino acids,isoflavones,oligosaccharide,thrombolytic enzymes,etc.Luoding Baji Chicken is a unique bird species in Luoding City,Guangdong Province,which is highly loved by consumers due to its unique meat quality and flavor.This breed of chicken has been naturally raised in mountainous areas for 300 days,with corn,vegetables,and morinda as the main feed,making the chicken rich in nutrients,tender in meat,and delicious in taste.This paper closely combines the factory production practice of pre packaged Luoding Douchi chicken with soft packaging.It mainly investigates the raw material quality of different Douchi and chicken,as well as the impact of different processing techniques on the quality of soft packaged Douchi chicken and changes in storage period.1.The paper compares the physical and chemical indicators of local specialty Luoding Douchi and Yangjiang Douchi(commercially available),including water content,salt content,total acid content,amino acid nitrogen,melanin like substance,and hardness.By analyzing free amino acids and volatile flavor compounds,comparing the changes in the quality and flavor of Luoding fermented soybeans during different processing stages,and exploring the changes in the quality and flavor of Luoding fermented soybeans before and after processing.The results show that:(1)The water content of the local Luoding fermented soybean product is29.71%~32.50%,the salt content is 11.23%~12.71%,the total acid content is19.53~23.94 g/kg,the amino acid nitrogen is 0.676%~0.825%,and the melanin content is 0.81%~088%.(2)Comparison of free amino acid content of different Dochi:The total free amino acid content of Yangjiang fermented soybeans,Luoding fermented soybeans,fried Luoding fermented soybeans,and hot sterilized Luoding fermented soybeans is 62.714 mg/g,60.66 mg/g,64.258 mg/g,and 37.658 mg/g.(3)Through the use of SPME-GC-MS detection and analysis,it has been found that Luoding fermented soybean(which serves as the raw material)contains 47 volatile components.These components consist of 10 pyrazines,7 lipids,6 acids,5 alcohols,4aldehydes,and 14 other substances.The main components are acids(57.00%),pyrazines(17.42%),and esters(2.28%).Baoxiang Luoding Douchi has 43 volatile components,including 10 pyrazines,6 acids,2 lipids,and 15 other substances.The volatile flavor content is mainly composed of acids(67.05%)and pyrazines(7.65%).2.Determine the quality of three different raw materials: 300 day Luoding Baji chicken(broiler chicken),eliminated white feathered layer chicken,and 75 day Ma Huang broiler chicken,and explore the changes in the traditional method of frying Luoding Douchi chicken using Ma Huang broiler chicken breast as raw material.The results showed that:(1)The juice yield of different raw materials of chicken breast meat steamed under normal pressure increases with the extension of steaming time.Under the same conditions,the order of juice yield is Luoding Baji chicken>Mahuang broiler chicken>eliminated white feathered layer chicken.(2)Using mahuang broiler chicken as the raw material for traditional stir frying dishes,the moisture content of Luoding Douchi chicken is negatively correlated with the prolongation of stir frying time.The shear force of Luoding Douchi chicken increases overall with the frying process,and the maximum shear force is achieved when stir frying for 18 minutes.When stir frying for 14 minutes,the hardness,chewiness,and recovery are the highest.3.Explore the quality impact of thermal sterilization and different raw materials(Luoding Morinda chicken,eliminated white feathered egg chicken)on the production of Luoding Douchi chicken prefabricated dishes.(1)When the insulation time of 125℃ thermal sterilization was extended from 17 minutes to 22 minutes,the F value accumulated from 3.1 minutes to 8.1 minutes.As the F value of sterilization intensity accumulates,the juice yield of the finished chicken increases,while the shear force and hardness decrease.(2)Through SPME-GC-MS detection,there are 28 volatile flavor compounds and 15898.1 aldehydes in Luoding Douchi chicken(using eliminated white feather laying hens as raw materials)μg/g,acetaldehyde content13329.5 μg/g,Content of pyrazine substance 2091.9 μg/g,2,6-dimethylpyrazine substance content 1180.4 μg/g.Alcohol content 2082.6 μg/g,1-octene-3-ol contains1054.9 μg/g.There are 31 volatile flavor compounds in Luoding Douchi chicken(using Luoding Baji chicken as raw material),with a total content of 6623.8 μg/g,hydrocarbon content 4350.3 μg/g,heptane content 1668.5 μg/g,3-methylene-6-(1-methylethyl)cyclohexene 1621.8 μg/g,pyrazine substances 604.1 μg/g.(3)Measure the changes in TBA value,acid value,and sensory evaluation of pre made Luoding Douchi chicken during room temperature storage: The product can be effectively stored at room temperature for 42 days.Through sensory evaluation,it was found that both meat quality and flavor were higher in the pre made dish of Douchi chicken using Luoding Baji chicken as the raw material,compared to the pre made dish of Douchi chicken using eliminated white feather laying chicken as the raw material.