Processing technology of recomposed dried chicken bone and meat by liquid-smoking.

A new method was developed for production of liquid-smoked recomposed dried chicken bone and meat by using of chicken breast carcass as raw materials.The recipes for recomposed dried chicken born and meat and the liquid-smoked solvent were studied.The influence of the concentration of smoked liquid and pH on the salt content of the dried chicken bone and meat paste were studied and effect of microwave-hot air drying on products quality were also investigated.The result showed that the best recipe contained 10% of pigskin colloid, 0.12% of gathers sodium phosphate, 25% of water, and 2% of salt.Best taste of the product was achieved under the following processing conditions:3% of HL2009 colored smoked liquid, 2% of flavored smoked liquid No.Ⅱ, 8 W/g microwave power, 2 min shaping time, 80 ℃ of hot air drying and 195 min of drying time.The salt content slowly increased to a constant value during liquid-smoking treatment.Compared with that without liquid-smoking treatment, the liquid-smoked recomposed dried chicken bone and meat showed higher nutrition contents and longer shelf-life.