Processing method for high quality vacuum packaged poultry products

A vacuum packaging and processing method technology, applied in the field of food processing and preservation, can solve the problems of narrow antibacterial spectrum, loss of interest, long sterilization time, etc., and achieve the effect of easy industrial production, reducing flavor changes and texture deterioration

Inactive Publication Date: 2007-10-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Processing method for high quality vacuum packaged poultry products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Fresh chickens that have passed the quarantine inspection are used as raw materials. The necks are slaughtered and bloodletted after 20 hours of non-feeding and watering, and then they are scalded in hot water at 70°C for 60 seconds and then plucked. The chicken carcass after plucking is divided according to the requirements, and cuts, bleeding spots, broken bones, cartilage, blood stains, lymph nodes, etc. are repaired, washed with clean water, and then placed in a jacketed pot for pre-cooking. The pre-cooking time is about 10- For 20 minutes, the center of the meat is just bloodless. After the pre-cooked chicken is drained and drained, it is marinated immediately. The mass ratio of chicken to marinating liquid is 1:1, the marinating temperature is 80-100°C, and the time is 40-120 minutes. The marinated meat pieces are taken out and drained, and then bagged as required, each bag weighs 500g, and then vacuum sealed. The vacuum-sealed product is sent to a sterilization pot f...

Embodiment 2

[0024] Using fresh ducks that have passed the quarantine inspection as raw materials, the neck is slaughtered and blood-letted after 20 hours of non-feeding and watering, and then blanched in hot water at 60°C for 100 seconds before plucking the hair. The duck carcass after plucking is divided according to the requirements, and cuts, bleeding spots, broken bones, cartilage, blood stains, lymph nodes, etc. are repaired, washed with clean water, and then placed in a sandwich pot for pre-cooking. The pre-cooking time is about 10- For 20 minutes, the center of the meat is just bloodless. After the pre-cooked duck meat is drained and drained, it is marinated immediately. The mass ratio of duck meat / marinating liquid is 1:1, the marinating temperature is 80-100°C, and the time is 40-120 minutes. The marinated meat pieces are taken out and drained, and then bagged as required, each bag weighs 500g, and then vacuum sealed. The vacuum-sealed product is sent to a sterilization pot for high-...

Embodiment 3

[0027] Using fresh geese that have passed the quarantine inspection as raw materials, the neck is slaughtered and blood-letted after 20 hours of non-feeding and watering, and then scalded in hot water at 65°C for 80 seconds before plucking the hair. Divide the plucked goose carcass according to the requirements, repair cut spots, bleeding spots, broken bones, cartilage, blood stains, lymph nodes, etc., wash it with clean water, and place it in a jacketed pot for pre-cooking. The pre-cooking time is about 10- For 20 minutes, the center of the meat is just bloodless. After the pre-cooked goose meat is removed and drained, it is marinated immediately. The mass ratio of goose meat / brine liquid is 1:1, the marinating temperature is 80-100°C, and the time is 40-120 minutes. The marinated meat pieces are taken out and drained, and then bagged as required, each bag weighs 500g, and then vacuum sealed. The vacuum-sealed product is sent to a sterilization pot for high-temperature sterilizat...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 陈洁熊幼翎姜启兴唐学燕
Owner JIANGNAN UNIV
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