Abstract: The chicken breast was taken as the research object to study the salt reduction process of the steam oven. On the basis of single factor experiment, the orthogonal optimization method was used to optimize the salt reduction process of the steam oven. The effects of baking time, temperature and steam consumption on the salt content of chicken breast meat were investigated. The results showed that the best salt reduction technology of steam content was 50%, baking temperature was 210℃, and the time was 15 minutes. Under these conditions, the salt reduction rate of chicken breast meat was 37.96% higher than that of single roasting.

Key words: Steam oven, Salt reduction