The Study On The Xuefengshan Black-Bone Chicken Meatball

With the accelerating pace of life, people's habits are changing, more and more frozen convenience food and microwave convenience food appear on the table, which can make a delicious meal in a short time. At present ordinary chicken products account for most in chicken convenience food, while rich nutritious and medicate value of food like black-bone chicken is rare. On the types of products, frozen convenience food and microwave convenience food is relatively rare, while Chinese-style chicken convenience food is even more rare. Therefore, the study on black-bone chicken convenience food is necessary, helping enlarging the farm scale and economic benefits, enriching the type, and improving people's life in the end.This study is based on the Xuefengshan black-bone chicken as raw materials, develop black-bone chicken meatball and make a depth study on its processing and formula.1. Using the fuzzy mathematical sensory evaluation method, this study analyze the factors like chopping time, cooking time, adding the amount of water,the proportion of fat and lean and so on. We use not only single factor test method, but also orthogonal test method.We give the conclusion that,when the chopping time at 9min,90? boiling time at 6min, is the best process,when adding amount of water at 20%,the proportion of fat and lean at 3:7 is the best formula.2.Comparing with the hydrophilic colloid two ways (dry add, add gelatin)of the improvement effect on the black-bone chicken,which consist of the carrageenan, locust bean gum, guar gum,we get the result of dry add is better,the one on the hardness, water holding capacity, gel strength capacity. The two add ways are obvious different(p<0.05).The best radio is at 0.46%carrageenan,0.19%locust bean gum, and 0.15%guar gum, and the best dosage is at 0.8%.Under this dosage, black bone chicken get the highest score,that is 2126g balls hardness,81.7% holding aqueous, 1572gmm gel strength.3. Comparing with the five non-meat protein, (soy protein isolate,white protein, whey protein, casein, ovalbumin) we get the improvement effect:whey protein is the best water holding capacity,Silky egg white protein is the best obvious for the gel strength and hardness, soy protein isolate is good for the hardness, water holding capacity and the gel strength. From the mix of the white protein and whey protein, results, the best add was 2%, the best mixing ratio of 3:2.