Research On The Processing Technology Of Deboning Chicken Claw

The chicken claw is low in fat, rich in collagen protein, calcium, iron，and has a beautyfuction and a resistance to the function of blood pressure. Presently, chicken claw deeplyprocessed products in the market are various, including bubble pepper chicken claw,bai yunchicken claw,fried chicken claw and so on, but no vacuum packaging of chicken clawproducts.In order to further enhance the value of chicken claw, eating to meet its sense ofelegant. There are a lot of processing difficulties, such as its difficulty of cheaning the chickenclaw,removing the bone, bacteriosasis and sterilazation. Therefore, this research studied theprocessing technology of debone chicken claw. The main conclusions are as follows:The processing technology of cleaning the chicken claw was studied. In order to replacethe hydrogen peroxide bleaching effect，ammonia water、sodium carbonate、sodiumbicarbonate、sodium hydroxide were choosed, with L as evaluation index,the effect of theconcentration of cleaning agent、cleaning time and cleaning temperature on cleaningchickenclaw were discussed,the processing of remnants of the cleaning additives on the chickenclaw was also discussed. The result indicated that sodium bicarbonate is the best cleaningadditive, the combination result was1.5%sodium bicarbonate and cleaning temperature40℃,combined with cleaning for40min were to achieve the best cleaning effect.The technology of removing the bone of chicken claw was studied.The effect of thecooked temperature and time,cold water cooling temperature and time on the chicken clawwere discussed，with debone rate、Brittle sensory value、surface integrity as evaluationindexes，The procession of removing the bone of chicken claw was determined:cookedtemperature88℃，cooking time12min，cold water temperature5℃，cold water cold time3⁵min,the comprehensive sense value can reach4.4points （full marks five points）.Acetic acid concentration in the feed liquid was studied.With the weight gain rate、pHvalue、collagen dissolution rate、aerobic bacterial count and sensory evaluation as evaluationindexes in the low temperature storage period，determining the appropriate concentration ofacetic acid was1%in the feed liquid.The quality of the products in different temperature wasalso discussed,the result indicates that the product storage temperature should not be over30℃.The bacteriostatic effect and thermostability of Nisin、Natamycin and Vc on the debonechicken claw were studied. With antibacterial rate as the index, the blends with the bestbacteriostatic effect is0.02%Nisin,0.018%Natamycin and0.03%Vc, antibacterial rate canreach80%, three kinds of preservatives are good thermal stability.The influence of MgCl₂, CaCl₂, KCl mineral solution on the product quality aftersterilization was studied. With chewiness as the index, the blends with keeping the bestproduct quality is0.2%MgCl₂，0.3%CaCl₂，0.2%KCl, Chew sex can achieve302±11.The suitable sterilization temperature and time of the product were studied,comprehensive the physical and chemical indexes、 microbiological indexes and product sensory index, Appropriate sterilization temperature and time is100℃/2min.