Research On The Processing Quality Of Fried Chicken Products

Chicken is one of the most used meats in the word because of its relative low cost and high nutritional value. Compared to the highest consumption meat (pork), Chicken provides 1.7 times higher protein than pork, while pork contains 7.6 times more fat than chicken. According to current consumption trend, consumers prefer to choose high-protein, low-fat and low-cholesterol poultry rather than high-fat or high-cholesterol red meat. The quality of chicken will be changed when they are been processing. Therefore, it is necessary to study the effects of chicken process while considering the elements of raw materials.This study researched the effects of the main materials and the technical parameters to its texture of fried thigh fillet that manufacturing in factory by using the productivity calculation method and TPA compression method (defines and applies four parameters as hardness, flexibility, cohesion and chewing). It is including the choice of starch, starch content, the addition of phosphate and colloidal the use of raw materials, as well as the maturity of the tumbling meat ratio, the speed of tumbling, tumbler, the PWC on the powder, cooking time, the viscosity of slurry, powder, wrap the use of the frying temperature and time, oil acid value, the speed of freezing, etc. This research chose a numerical quantification on the effects.After comparing the effects of the main materials and the technical parameters, it is better to use the raw materials that matured 24 hours to process with the degeneration of cassava starch and auxiliary compound phosphate. It needs to add 6% modified starch cassava, 0.35% phosphates for fried thigh fillet continuous vacuum tumbling. The four interaction effects which include liquid ratio, rolling time, rolling speed, and rolling vacuum machine are the critical factors for the manufacturing. The optimum factors are 25% composition of meat, 40 minutes of tumbling time, 8 rpm of tumbling speed, and tumbling machine vacuum for -0.08 MPa. After tumbling, the product should be steamed for 4 minutes. It needs to put on powder to the product before and after steaming. The powder and water are mixed at a rate of 1:2.2. The first lot of dry powder needs to be spayed 10% water to mix till composite small particles. The new powder and the old one blend together by the rate of 2:1. The acid value need to be control between 1.0 to 3.0, and the fry time is two minutes at 170℃.The quick frozen after the whole process is another critical factor for the quality of products.The adjustment of the main raw materials, technology and parameters benefit the manufacturing. The improved product increased 22.13 percentage of productivity than original process, while the cost reduces 1.18 yuan per kg. In addition, the improved products have lower hardness, higher flexibility, enhanced Aggregation and less chewing.Which make the factory benefit a lot.Such as reduce its production costs, to the plant have caused great interest.