An innovative and effective method of separating chicken meat and bone from
chicken skeleton was developed in this study. Different heating approaches to chicken
skeleton were compared to optimize cooking conditions including cooking temperature
and cooking time. The separation efficiency of chicken meat and bone in
different conditions, including flow direction, impeller speed and the liquid level rising
velocity were also studied. Experimental results demonstrated high temperature
cooking and assisted mechanical stirring could improve separating rate of chicken
skeleton. Liquid flow entering at tangent entrance direction of the kettle could maintain
the stability of the liquid level and smoothness of the separation process. The
outflow rate of chicken meat increased as the liquid level rising velocity raised, and
approached to the maximum value at 0.80 cm/s. The practical application test
showed that the best conditions for separation of chicken skeleton were: 45 min
cooking time at 114°C; tangent flow direction; stir speed of 200 r/min; the liquid level
rising velocity of water is 0.8 cm/s. Using this approach, the value of chicken bone
was increased, product specialization was enhanced, and the results could be used in
future high value chicken product development.
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