Taking chicken breast as
the
raw material, the influencing factors of low-temperature slow
-cooked
chicken breast quality
are
studied by single factor
test
and orthogonal test. The sensory score, texture, color difference, cooking yield and water content of finished product
are
used as
the indexes,
the influence of four factors on low-temperature slow
-cooked
chicken breast quality
is
comprehensively considered. The results show that the best cooking technology for low-temperature slow-cooked chicken breast is the length of chicken breast strips of 4 cm, the slow cooking temperature of 60 ℃, the slow cooking time of 30 min, and the frying time of 2.5 min. The low-temperature slow-cooked chicken breast obtained by the best technology is tender and smooth in taste, outstanding in flavor, smooth in shape and good in sensory experience.