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

A technology for poultry meat and products, which is applied in the fields of food preparation, preservation of meat/fish by radiation/electrical treatment, food science, etc., can solve problems such as insufficient flavor of pickles, and achieve enhanced product flavor intensity, low production cost, and simplified process. Effect

Active Publication Date: 2011-08-31
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research found that due to the shortening of the air-drying time, the flavor of the product is only 1 / 2 of that of natural air-drying, and the generation of cured flavor is seriously insufficient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Broiler chickens are slaughtered, bled, depilated, disembowelled, cleaned and drained to obtain bare chickens, which are dipped in pickling solution for pickling. Take 150 kg light chicken as an example, use 150L of pickling liquid, the formula of pickling liquid is: each liter of pickling liquid contains 13g of salt, 10g of white sugar, 4g of monosodium glutamate, 2ml of white wine, 8g of fennel, 6g of fennel, 4g of peppercorns, Kernel 4g, cardamom 5g, Angelica dahurica 5g, cinnamon 3g, ginger 0.8g, kaempferen 3g. The pickling temperature is controlled at 10±2° C., and the pickling time is about 18-20 hours depending on the size of the light chicken. The salt weight in the light chicken after pickling is 3.8%-4.2% of the light chicken weight.

[0022] Ultraviolet aroma enhancement: after the marinated light chicken is drained, it enters the ultraviolet irradiation workshop. The ultraviolet lamp is made of quartz glass, with a power of 30W, a wavelength of 253.7nm, and ...

Embodiment 2

[0026] The meat duck is slaughtered, bled, depilated, disemboweled, cleaned, and drained to obtain a bare duck, which is then dipped in a pickling solution for pickling. Take 150 kg of light duck as an example, use 150L of pickling solution, the formula of the pickling solution is: each liter of pickling solution contains 13g of salt, 10g of sugar, 4g of monosodium glutamate, 2ml of white wine, 8g of anise, 6g of fennel, 4g of peppercorns, Kernel 4g, cardamom 5g, Angelica dahurica 5g, cinnamon 3g, ginger 0.8g, kaempferen 3g. The pickling temperature is controlled at 10±2° C., the pickling time depends on the size of the light duck for about 18-22 hours, and the salt weight in the light duck after pickling is 3.8%-4.2% of the weight of the light duck.

[0027] Ultraviolet aroma enhancement: After the salted duck is drained, it enters the ultraviolet irradiation workshop, and after 2.5 hours of irradiation, it is taken out and air-dried.

[0028] Put the fragrant duck into the ...

Embodiment 3

[0031] The meat goose is slaughtered, bled, depilated, disembowelled, washed and drained to obtain a bare goose, which is then dipped in a pickling solution for pickling. Take 150 kg light goose as an example, use 150L pickling solution, the formula of pickling solution is: each liter of pickling solution contains 13g of salt, 10g of sugar, 4g of monosodium glutamate, 2ml of white wine, 8g of anise, 6g of fennel, 4g of peppercorns, Kernel 4g, cardamom 5g, Angelica dahurica 5g, cinnamon 3g, ginger 0.8g, kaempferen 3g. The pickling temperature is controlled at 10±2° C., the pickling time is about 22-24 hours depending on the size of the goose, and the salt weight in the goose after pickling is 3.8%-4.2% of the weight of the goose.

[0032] Ultraviolet aroma enhancement: After the pickled goose is drained, it enters the ultraviolet irradiation workshop. After irradiating for 3 hours, it is taken out and air-dried.

[0033] Put the fragrant goose into the air-drying workshop with...

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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 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/318A23L1/025A23B4/015A23L13/70A23L5/30
Inventor 王道营徐为民诸永志曹建民
Owner JIANGSU ACAD OF AGRI SCI
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