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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 freshness of raw materials during processing, especially the thickness of chicken, duck, and goose carcasses. It is so big that the traditional taste is difficult to be uniform, which affects the product quality

Method used

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  • Method for processing poultry products and products thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for processing roast duck products, comprising the following steps:

[0022] (1) Cleaning: slaughter the duck, let it bled, remove the feathers, open the lower part of the belly of the duck to remove the viscera, and rinse;

[0023] (2) Preparation of pickling solution (g): Take 50,000 parts of clear water and put it into a container, then take 3000 parts of table salt, 400 parts of monosodium glutamate, and 1 packet of spices and put it into the container in turn. One of the spice packs contains: 100 parts of fennel, 100 parts of cinnamon, 30 parts of grass fruit, 25 parts of Zanthoxylum bungeanum, 20 parts of fragrant leaves, 15 parts of clove, 10 parts of sand ginger, and 5 parts of licorice. Boil for 2 hours with a slow fire, let it cool to room temperature, and then place it in a refrigerator to drop to 5°C for use.

[0024] (3) Injection: Infuse the pickling liquid into the syringe machine, inject 2ml of the pickling liquid into the breast muscles and th...

Embodiment 2

[0032] A method for processing salt-baked chicken products, only need to replace the prepared pickling solution in step (2) of the first embodiment with 25,000 parts of clear water, 1,500 parts of salt, 100 parts of chicken powder, 60 parts of salt curd chicken powder, monosodium glutamate 40 parts, white pepper powder 30 parts, sand ginger powder 20 parts. The pressure value in the step (4) is replaced by 1.5Mpa, and the pickling time is replaced by 2 hours. The rest of the steps are the same as those in Embodiment 1, and will not be repeated in this part.

Embodiment 3

[0034] A method for processing wind duck products, only need to replace the prepared pickling liquid in step (2) of the first embodiment with 50000 parts of clear water, 3000 parts of table salt, 400 parts of monosodium glutamate, 1 package of spices, 1 package of spices contains 100 parts of fennel, 80 parts of cinnamon, 40 parts of grass fruit, 25 parts of Zanthoxylum bungeanum, 20 parts of fragrant leaves, 10 parts of clove, 10 parts of sand ginger, and 5 parts of licorice. The pressure value in the step (4) is 1.2Mpa, and the pickling time is 3 hours. The rest of the steps are the same as those in Embodiment 1, and will not be repeated in this part.

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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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