| 摘要 |
A method for steam-cooking chicken parts at reduced temperatures below about 85°C to decrease the loss of chicken by weight during the cooking process. An exemplary apparatus for carrying out the method of the invention includes a forced-convection steam cooker with a foraminous conveyor belt continuously transporting chicken parts into and through a cooking chamber open to the atmosphere. Thermostatic controls allow the temperature of the cooking chamber to be adjusted for the proper cooking time. The cooking chamber contains a substantially homogeneous gaseous environment of a steam mixture for even cooking. The gaseous cooking fluid is forced through the foraminous belt and around the conveyed chicken parts. After being cooked in the cooking chamber, the chicken parts are ready for battering and frying. |
