Research On Industrialization And Key Technology Of Chicken Claw Concoct Food

This paper focuses on the process of swelling, bleaching and sterilization of the Cantonese dim sum, Baiyun chicken claw and fried chicken claw. This paper also does research on the quality change during the preservation, so that the chicken claw prepared food can be industrialized in the future.First of all, the swelling process of the chicken claw was studied. By using the Response Surface Method, the swelling features of collagen in acid or alkaline solution was modeled. In different swelling factors, concentration, temperature and the time, the expansion rate, the elasticity and the structure of the chicken claw was studied. The ideal swelling condition of Baiyun chicken claw was temperature 40℃, time 4 hours, and acetic acid concentration 0.30%. The ideal swelling of fried chicken claw was temperature 20℃, time 2.5 hours, Sodium hydroxide concentration 0.40% .Pydrogen peroxide is usually used to bleach the Baiyun chicken claw, in order to get the beautiful color. The quality of the chicken claw with different bleaching factors, temperature, time and pydrogen peroxide concentration was studied. By using the color difference meter, L value was the evaluation index, and the higher the value was, the more fairness the color was. The ideal bleaching condition was temperature 50℃, time 3 hours, pydrogen peroxide concentration 0.5%. The color was uniform, natural and shiny. Meanwhile, the way to remove the residual pydrogen peroxide in the claw was also studied. When the material to liquid ratio is 1:10, 99.90% of the residual pydrogen peroxide and 71.91% of the residual sodium hydroxide are gone after 8 hours of immersion. Changing the water can increase the efficiency.Finally, the sterilization condition of the chicken claw prepared food and the difference between thermal sterilization and ultra high pressure sterilization was studied. The best sterilization condition of Baiyun chicken claw and fried chicken claw were 90℃, 5minutes and 121℃, 5minutes respectively(vacuum packaging,35g±2g per packet). And the chicken claw concoct food is as good as the traditional products. With the sterilization, the indexs of microorganisms, drip loss, elasticity and the sensory were good, and the product was in high quality. The preservation in room temperature of the product was also researched, and the microorganism, TVBN, TBARS and pH indexes remained stable, which meaned that no corruption happened in the products. The sensor indexes of BaiYun chicken claw and fried chicken claw are good, even the colour of the products changed slightly. The products are in high quality generally.