Rejected layer's frozen meat-emulsion preparation method

A technology for weeding out laying hens and frozen meat, applied in freezing/cooling preservation of meat/fish, food preparation, meat/fish preservation, etc., can solve the problems of low meat yield, high energy consumption, and long feeding time, etc. Achieve the effect of high myofibrillar protein content, improve nutritional value, and improve economic benefits

Inactive Publication Date: 2009-06-17
南通市德心食品有限公司
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  • Summary
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AI Technical Summary

Problems solved by technology

Every year, a large number of laying hens are eliminated due to their small size, long feeding time, and high energy consumption in the body during laying, resulting in low meat yield, tough meat quality, and poor processing utilization
Moreover, the main purpose of eliminating laying hens is to sell them to private owners at a low price for the production of traditional food, such as roast chicken or grilled chicken. Difficulty selling
In addition, due to the high collagen content in the eliminated layer chickens, the meat quality is rough and tough, and the palatability is poor, so its application in meat products is limited, and the market price is low, which has become a major problem for the poultry industry. To a certain extent, the development of the poultry industry is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] Steps:

[0014] 1) Chicken pretreatment: slaughter the culled laying hens, and take their breast meat and leg meat. First remove the visible fat and connective tissue of the culled egg chicken, and then use 4mm and 6mm orifice plates to grind the chicken breast and chicken leg respectively to remove the connective tissue. Prepared as minced chicken.

[0015] 2) Chicken mince rinsing: rinsing is a very important process in the processing of frozen minced meat of laying chicken, because proper rinsing can increase the frost resistance of protein. The test uses saline (0.1% NaCl) rinsing solution, and the water temperature during rinsing is not higher than 5°C to prevent protein denaturation. Mix the minced chicken with the prepared rinsing solution, stir at a slow speed for about 3-4 minutes, and let it stand for 5-10 minutes. After the minced chicken is fully precipitated, pour off the rinsing solution, and be careful not to lose the minced meat. After rinsing, most o...

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PUM

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Abstract

The invention relates to a method for preparing eliminated laying chicken froze meat emulsion, belonging to the application of processing method in poultry product production. The method comprises: firstly, removing the visible fat and connective tissues of the eliminated laying chicken; then, grinding and washing the eliminated laying chicken to obtain fresh meat emulsion; finally mixing with antifreeze, shaping, freezing and storing to obtain eliminated laying chicken froze meat emulsion. The invention is favorable to increase the eliminated laying chicken utilization rate, is favorable to deep processing of eliminated laying chicken, and is favorable to accelerate the development of laying hen breeding in our country.

Description

technical field [0001] The invention relates to a method for preparing frozen ground meat of eliminated layer chicken, and relates to poultry product processing technology, in particular to the processing and utilization technology of eliminated layer chicken. Background technique [0002] my country is a big poultry breeding country, and its current poultry meat production ranks first in the world. Layers that are culled after the egg production rate has decreased are called culled layers. Every year, a large number of laying hens are eliminated due to their small size, long feeding time, and high energy consumption in the body during laying, resulting in low meat yield, tough meat quality, and poor processing utilization. Moreover, the main purpose of eliminating laying hens is to sell them to private owners at a low price for the production of traditional food, such as roast chicken or grilled chicken. Sales are difficult. In addition, due to the high collagen content ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/317A23L1/314A23B4/00A23B4/06A23L13/50
Inventor 景素兵郁生军彭增起
Owner 南通市德心食品有限公司
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