Processing method for high quality vacuum packaged poultry products

Abstract

The patent relates to a processing method for high quality vacuum packaging poultry product, which belongs to food processing and storing technology field. The invention takes fresh poultry chicken, duck or goose as material, which is made into poultry product which can be preserved under room temperature through slaying, segmentation, finishing, precooking, braising, vacuum packaging, sterilization and cooling etc. The invention adds anti-oxidative bioactive peptides into bittern-making process for effectively controlling flavor deterioration problem caused by lipid oxidation in sterilization process and preserving process, thus the vacuum packaging product can keep remarkable traditional flavor characteristics. The invention adds antibacterial peptide, antibacterial protein and spice extracts having natural antibacterial effect into bittern-making process, which decrease sterilization strength of sterilization process, and avoids flavor and texture deterioration caused by high temperature and pressure sterilization, thus the shelf life of product can last 6 months under room temperature.

Description

Technical field [0001] The invention provides a method for processing high-quality vacuum-packed poultry products, which belongs to the technical field of food processing and preservation. Background technique [0002] The production and processing of meat products in my country has a history of more than 3,000 years. Most traditional poultry products are mainly processed by whole chicken (duck or goose), including cured products, sauced products, smoked products, fried products, etc., with its exquisite craftsmanship and unique flavor, it has created some famous specialties. product. In recent years, as people’s requirements for convenience in eating and carrying and the development of food processing technology have increased, many traditional characteristic poultry products have been processed into industrialized products. Most of the industrialized products of these poultry products are vacuum-packaged in retort bags, and then Use high temperature and high pressure sterilizat...

AI Technical Summary

Problems solved by technology

At present, some researchers in China have proposed the method of combining nisin with heat treatment to greatly reduce the sterilization temperature and time for the problem of flavor loss caused by excessive sterilization time and high sterilization intensity during the sterilization process. , and improve the heat sensitivity of spoilage microorganisms, prolong the shelf life of meat products

However, due to the high price and narrow antibacterial spectrum of Nisin, its effectiveness and scope of use are limited

[0004] Poultry, especially duck, has a high fat content, especially the relatively high content of unsaturated fatty acids in the fat, which is easily oxidized during processing and storage, especially when it is reheated after refrigeration, it is prone to produce warmed over flavor. ), causing consumers to lose due interest in industrialized traditional poultry products

Although domestic researchers have done some research on the formation principle and control of the characteristic flavor of traditional flavored meat products in recent years, the research results are not very satisfactory, especially how to protect the characteristic flavor of traditional poultry meat products during processing and prominence, etc., there are no good methods and research conclusions

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