Ultraviolet flavouring method in air curing maturation of pickled and salted poultry product

Abstract

The invention relates to an ultraviolet flavoring method during air drying and cooking of salted and preserved poultry meat products, which belongs to the field of food processing. The method comprises the following steps of killing and treatment of poultry meat, preserving, ultraviolet flavoring (the power of an ultraviolet lighting tube is 30 watts, the wavelength of the ultraviolet lighting tube is 253.7 nanometers, the radiation intensity of the ultraviolet lighting tube is between 90 and 110 mu W / cm<2>, the distance between the poultry meat and the lighting tube is between 1.5 and 1.8 meters, the ambient humidity is between 10 and 13 DEG C, and the irradiation time is between 2 and 3 hours), and cooking after temperature control, humidity control, wind speed control and air drying. By applying GC / MS to analyze the flavor and the compositions of the product, compared with the prior common technical product, the total peak area of flavoring substances after ultraviolet flavoring isincreased by more than 20 percent; and the evaluating result of sensory organs also shows that the product after being subjected to ultraviolet flavoring has greatly improved preserved smell and superior flavor. The technology for producing the salted and preserved poultry meat products provided by the method has low production cost, good flavor of the products and simplified technique, and is suitable for industrial production.

Description

1. Technical field

[0001] The invention relates to a processing method for adding aroma by ultraviolet rays in air-drying and ripening of cured poultry products, which belongs to the field of food processing. 2. Background technology

[0002] At present, the cured poultry products enterprises with a certain scale have basically completed the improvement of the process, and their air-drying process has been transformed from natural air-drying to air-drying workshop (temperature control, humidity, wind speed), which gets rid of the seasonal restrictions of production and reduces the salinity of products. , Greatly shorten the production cycle, improve the output, efficiency and product safety of processing enterprises. However, the study found that due to the shortening of the air-drying time, the flavor types of the product are only 1 / 2 of those of natural air-drying, and the generation of cured flavor is seriously insufficient. Ultraviolet rays are widely used in the field ...