Method for processing poultry products and products thereof

A processing method and poultry technology, applied in the field of food processing, can solve problems such as difficulty in ensuring the freshness of raw materials, influence on product quality, and large difference in thickness, etc., and achieve the effects of good pickling effect, reduced operating costs, and increased freshness

Inactive Publication Date: 2008-05-21
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

Due to the climate temperature in southern my country as high as 35 ℃, the growth of special microorganisms, and the traditional pickling time of more than 12 hours, it is difficult to guarantee the freshn

Method used

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  • Method for processing poultry products and products thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1:

[0021] A processing method of roast duck products includes the following steps:

[0022] (1) Cleaning: slaughter the duck, bleed, remove hair, remove the internal organs in the lower part of the abdomen, and rinse;

[0023] (2) Preparing pickling liquid (g): Take 50,000 parts of clear water into the container, then take 3000 parts of salt, 400 parts of monosodium glutamate, and 1 spice bag into the container in turn. One spice packet contains: 100 parts of fennel, 100 parts of cinnamon, 30 parts of grass fruit, 25 parts of Chinese pepper, 20 parts of bay leaves, 15 parts of cloves, 10 parts of sand ginger, and 5 parts of licorice. Simmer for 2 hours, let it dry to room temperature, and then place it in a cold storage to reduce to 5°C for use.

[0024] (3) Injection: Infuse the pickling liquid into the syringe machine, and inject 2ml of the pickling liquid into the breast muscles and thighs of the poultry, and put them into the pickling tank for later use.

[00...

Example Embodiment

[0031] Example 2:

[0032] A method for processing salt-baked chicken products only needs to replace the prepared pickling liquid in step (2) of Example 1 with 25000 parts of water, 1500 parts of salt, 100 parts of chicken powder, 60 parts of salted chicken powder, and MSG 40 parts, 30 parts white pepper powder, 20 parts sand ginger powder. The pressure value in step (4) is replaced with 1.5Mpa, and the pickling time is replaced with 2 hours. The rest of the steps are the same as in the first embodiment, and will not be repeated in this section.

Example Embodiment

[0033] Example 3:

[0034] A method for processing wind duck products only needs to replace the prepared pickling liquid in step (2) of embodiment one with 50,000 parts of water, 3,000 parts of salt, 400 parts of monosodium glutamate, 1 spice bag, and 1 spice material contains 100 parts of fennel, 80 parts of cinnamon, 40 parts of grass fruit, 25 parts of Chinese pepper, 20 parts of bay leaf, 10 parts of cloves, 10 parts of sand ginger, 5 parts of licorice. The pressure value in step (4) is 1.2Mpa, and the pickling time is 3 hours. The rest of the steps are the same as the first embodiment, and will not be repeated in this section.

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Abstract

The invention relates to the food processing field, in particular to a processing method of poultry food and the products thereof. Slaughtered poultry goes through cleaning, curing and drying to be made into semi-manufactured goods and then further processing is carried out, which is concretely operated according to the following steps that: step 1 cleaning; step 2 mixing curing solution; step 3 injecting; step 4 curing into finished goods. Since the invention employs two steps of injecting curing solution into poultry acetone body and utilizing machine for fast curing, the cured poultry goods has the advantages of short curing time and good curing effect, furthermore, the cured poultry goods also has the advantages of increasing the freshness of the poultry, improving the working efficiency of goods manufacturing and lowering operation cost.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a poultry product processing method and its products. Background technique [0002] Most of the current deep-processed chicken, duck and goose foods are processed from the whole carcass of chicken, duck and goose, such as salt cured chicken, sauce duck, wind duck, stewed goose, wind goose and so on. Although these products differ in their processing techniques, the preparation of these products requires pickling. The traditional pickling process is the most widely used. It uses salt as the main flavor in a certain hygienic environment. At the same time, salt has a high osmotic effect, so as to remove the moisture in the meat, dissolve the protein, and improve the mechanism of the meat. The meat is "firmed" while improving the flavor and mouthfeel of the product. All adopt the traditional means such as vat, pond to pickle chicken, duck, goose on the market at present. Due to the ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23B4/023A23L13/50A23L13/40
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
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