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Poultry product processing method and product thereof

A processing method and poultry technology, applied in the field of food processing, can solve the problems of rotten product entrance, poor product taste, large loss of aroma, etc., and achieve the effects of enhancing meat aroma and taste, improving taste and increasing aroma

Inactive Publication Date: 2008-03-05
广东天农食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional preparation process is as follows: dividing poultry, pickling, marinating, frying, packaging, high-temperature sterilization, and packaging into finished products. Poultry products prepared by traditional processes have poor taste and large loss of aroma. The mouth is rotten and lacks chewiness, and the water content is about 60%.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] The processing method and product of a poultry product of the present invention will be further described below in conjunction with specific examples.

[0023] A method for processing poultry products, comprising the steps of:

[0024] (1) Dehairing, removing viscera, washing, and dividing the slaughtered poultry to obtain 5000g of meat pieces;

[0025] (2) Pickling: Take 150g of table salt, 50g of ginger paste, 25g of cooking wine, 25g of Chinese prickly ash, 20g of pepper and mix them evenly with the meat, place in a 5-8°C pickling room and marinate for 2-3 hours;

[0026] (3) Blanching: Rinse the marinated meat pieces in water at 40-60°C to remove the bloody smells from the meat pieces, remove and drain;

[0027] (4) Stew: Put 100g of salt, spices, and pork keel into 5000g of water and boil until boiling, then turn to low heat and simmer for 3-4 hours; then add the blanched meat, 50g of cooking wine, 50g of white sugar, 20g, 0.005g of Monascus Red, put into the mar...

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PUM

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Abstract

The present invention belongs to the field of food processing technology, in the concrete, it relates to a processing method of poultry product and its poultry product. Said processing method includes the following steps: cleaning killed poultry, plucking, cutting, curing, scalding, flavouring, deep-frying, packaging and high-temperature sterilizing so as to obtain the invented product.

Description

technical field [0001] The invention relates to food processing, in particular to a poultry product processing method and product. Background technique [0002] With the change of people's living and eating habits, poultry foods such as chicken, duck, and goose are also being introduced; especially for snack foods. Snack food pursues the characteristics of localization, individualization, unique taste, good taste, and strong chewing force; the existing chickens, ducks, geese and other poultry have a short breeding period, tender body tissues, not firm, and high water content. The traditional preparation process is as follows: dividing poultry, pickling, marinating, frying, packaging, high-temperature sterilization, and packaging to form finished products. Poultry products prepared by traditional processes have poor taste and large loss of aroma. The mouth is rotten and lacks chewiness, and the water content is about 60%. Contents of the invention [0003] The object of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/01A23L1/318A23L13/50A23L5/10A23L13/70
Inventor 黄芳塔范明富张正芬
Owner 广东天农食品集团股份有限公司