Study On The Key Technology For Thawing,Frying And Roasting Of Livestock And Poultry Meat

There's too large consumption of meat and poultry of offshore workers,and the intake of fat was imbalance.People chose the proper foods,but the change of the quality in the cooking process was less noticeable.The key technologies of thawing,frying and coasting which contained in cooking proeess of animal meat were chosen as research contents in this paper.The effect of air thawing,water thawing,ultrasonic thawing,ultra high pressure thawing and microwave thawing of chicken and pork loin was studied.The result of air thawing was better,because the drip loss of livestock and poultry meat which unfrozen in air was smallest.The water-soluble nutrients are inversely proportional to drip loss,so the vitamin B1 content and soluble protein content were higher,too.More homogeneous texture,higher sensory score,better cutting performance,more brilliant color was also the advantages of air thawing.The experimental results showed that the air thawing which in the surroundings of low temperature and high humidity is the best method of thawing.According to the result of thaw experiment,the thawing machine with variable temperature and high humidity was transformed into which with low temperature and high wet.The results of experimental group showed that the sensory quality and nutritional quality of poultry meat which thawed in low temperature and high humidity is superior to the variable temperature high wet thawing.The results of application group show that it also higher than natural air thawing in canteen.The degree of oxidation of myofibrillar protein of chicken breast that thawed in improved thawing machine is lower reveals by lower carbonyl content and SDS-PAGE electrophoresis results.Low temperature and high humidity air thawing machine can better keep the livestock and poultry meat quality.The effect of frying temperature,frying time,the ratio of meat to oil on fried chicken legs was studied.Com germ oil was chosen as the frying oil.Orthogonal design was applied to confirm the optimum experiment condition.The analysis indicated that the best frying temperature,frying time and the ratio of meat and oil were 150?,20-min and 1:8 respectively.The study of the content of TBARS of fried chicken legs which fried in different temperatures and time shows that the generation of TBARS belongs to 0 levels of reaction kinetic model.The TBARS model has small distance with the actual and it can be used to predict TBARS content.The effect of steaming time,roasting time,and roasting temperature on roasted chicken wings was studied.Box-Behnken design was applied to confirm the optimum experiment condition.Response surface experiments indicated that the best of steaming time,roasting time,and roasting temperatoe were 6min,19min and 210 ? respectively.