The Development Of Preparation And Seasoning Of Hunan Dishes "Dong-an Chicken"

Dong-an Chicken is a famous traditional dishes,however,low automation degree,poor product quality and short shelf life of Dong-an Chicken severely limits its development.For extending guarantee period,standard production process and burdening ratio of Dong-anChicken,the processing,sterilization,anti-corrosion and shelf life of Dong-an Chicken has been studied in this paper.Findings in this paper is going to provide Dong-an Chicken industrial production with theoretical support and technical reference.The main results were as follows:1.Dong-an Chicken sensory evaluation standard table is determined by analyzing on relative literatures.Fuzzy mathematics method is employed to build the Dong-an Chicken sensory quality evaluation system.2.Based on the basic formulation,the best formula is determined by single factor and orthogonal test:Dong-an Chicken hen 1000 g,red pimentos nun 1 g 12 g,Chinese prickly ash seed,25 g,40 g rice vinegar,rice wine,ginger,20 g,120 g fresh soup,wet starch 20 g,4g,sesame oil,lard,100 g,refined salt,MSG 4 g 3 g.3.The Dong-an Chicken processing technology is determined through relative tests:pre-cooking time 12 min,stir-fried time 4 min,stir-fried temperature 150?,boiling time 3 min.4.Both normal pressure and high temperature with high pressure sterilization method and its effect on different time,temperature,total number of bacterial colonies before and after the Dong-an Chicken sterilization,sensory evaluation and quality and structure has been analyzed.Optimal condition for sterilization process is 100?sterilization 40 min under atmospheric pressure.5.Potassium sorbate,double sodium acetate,sodium dehydroacetic acid has been chosen to test and determine the optimal preservative compound ratio:potassium sorbate 0.03 g·Kg^-1,0.8 g·Kg^-1of double sodium acetate and dehydrogenation sodium acetate 0.4 g·Kg^-1.6.Based on volatile base nitrogen value of Dong-an Chicken meat freshness,the physical and chemical indicators,using the Arrhenius equation to determine the shelf life prediction model for Dong-an Chicken:t=[In?A+A₀?]+{5.239×exp^[-12972+?R×T?]},at 37?and25?t emperature storage,error-6-94%and 2.15%respectively.