Optimization of the Frying Process for Five-Spice Oil Pigeon
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Abstract:
In order to optimize the frying process parameters of five-spice oil pigeons, this study used the local Tarim pigeons of Xinjiang as the experimental materials, frying time, frying temperature and oil braising time as the influencing variables, and the yield, oil content and sensory quality of the resulting fried pigeons as the evaluation indices. Based on the results of the single-factor experiments, the most suitable frying conditions and oil braising time were determined. Box-Behnken experiment design was further used to construct a polynomial regression equation model, and response surface analysis was used to determine the optimal frying process parameters for the preparation of five-spice oil pigeons. The results showed that when the frying time was 28.68 s, frying temperature was 153.26 ℃, and oil braising time was 35 min, the predicted yield was 73.93%, oil content was 4.40%, and sensory score was 9.37. The actual yield was 74.28%, oil content was 3.62%, and sensory score was 9.54, which led to corresponding relative deviations, 1.81%, 2.84%, and 1.86%, respectively, from the predicted results Under these conditions, the fried pigeon had the best mouthfeel and quality, with a good balance between the product yield and nutritional quality. How to apply the production technology of five-spice oil pigeons to the industrial production of pigeon meat products is a key issue to be solved in the future.
