The Influence Of Different Process On Chicken Quality

Sauce halogen meat products is a very famous traditional food in China,is famous at home and abroad,its with variety and diverse taste,nutritional value higher characteristic has the stable consumer groups,the development prospect.As one of the representatives of marinated meat,grilled chicken because of its delicious taste,namely the characteristics of strong predatory consumers welcome.Grilled chicken category is numerous,but the market not neat,edible quality and time of different craft of grilled chicken,edible quality difference is bigger,it has a great influence on chicken industrialization development.This article mainly from the moisture content,p H,colour and lustre,electronic tongue and other indicators,to research the edible quality of roast chicken,different processing(different frying temperature,different cooking time and cooking time,different amount of salt added and the bisk marinating number)on the quality of roast chicken.Research indicates:1?Roast chicken in the process of curing,the amount of salt added to 3% by weight of the meat processing,roast chicken quality best,sensory evaluation results are good.2?Frying temperature is different,no significant influence of grilled chicken product rate,has a larger effect on moisture content,with the increase of frying temperature,gradually reduce the moisture content of the roast chicken.3?Fried the different time,grilled chicken product rate had no significant impact.When frying time of 120 s,when frying temperature is 160 ?,the evaluation results are good.4?Different cooked time has no effect on the moisture content of the roast chicken and production rate,when cooked for 2 h,sensory evaluation results are good.5?Experimental study,roast chicken color in the following range,sensory score best: L * value between 33.8 and 39.04,a * value between 13.71 and 16.95,b * values between 18.5 and 25.26...