Absrtact: The technology of producing pure chicken powder by microwave drying was studied and analyzed. The optimum technological conditions for producing pure chicken meal were determined by single factor experiment and orthogonal experiment as follows: adding 0.6% bio-enzymes, extracting temperature 120 C, extracting time 2 h, feed-water ratio 1:1, homogenization 3 times.
The microwave drying equipment opens 36 microwave sources, the material thickness is controlled at 2-3 mm, and the feed speed is adjusted to 2 cm/s. The pure chicken flour chicken produced is pure in taste, mellow in taste, rich in head fragrance, high in protein content, low in water content, long in shelf life, and can adapt to the actual industrial production.
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