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.