Method for preparing poultry products with pickled peppers

A production method and technology of poultry meat, which are applied in the preservation of meat/fish, food preservation, preservation of meat/fish by radiation/electrical treatment, etc. Product flavor and taste, etc., to achieve the effect of retaining taste and flavor, reducing the loss of nutrients and extending shelf life
CN102187890BActive Publication Date: 2013-02-06ANHUI TRUELOVE FOODS
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
ANHUI TRUELOVE FOODS
Publication Date
2013-02-06
Patent Text Reader

Abstract

The invention discloses a method for preparing poultry products with pickled peppers, which comprises the following steps of: sterilizing and disinfecting a myriad-level good manufacturing practice (GMP) workshop; washing poultry raw materials, unfreezing, selecting, slitting, and washing again; after washing, boiling thoroughly, washing by using clear water, cooling, putting poultry feed water which is prepared in advance and is added with a composite refreshing color fixative, and soaking for a certain time; and taking the poultry out, packaging in separate bags under vacuum, and performing radiation sterilization to obtain the poultry products. The poultry products with the pickled peppers have abundant nutrients, retains the unique mouthfeel and flavor of the poultry products, the nutritional ingredients and flavor of the poultry products are kept to a maximum degree, and the shelf life of the products is prolonged; and the preparation method has a simple process and is low in investment cost.
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Description

technical field

[0001] The invention relates to a method for preparing pickled pepper poultry products. Background technique

[0002] Pickled pepper poultry meat products have the characteristics of fragrant, crisp and tender, refreshing and appetizing, rich in calcium and collagen, and high in nutritional value. However, most of the process and processing equipment are open at room temperature, with many procedures and a long process time. Because the raw materials of chicken feet and chicken wings are rich in nutrients, the processing materials under these conditions are easily contaminated by microorganisms and multiply in large numbers, so that the initial bacteria content of the semi-finished products before the second sterilization is high. Traditionally, high-temperature and high-pressure cooking is used to sterilize. However, this process will cause food heating odor, destroy the proper color, aroma, taste and shape of food, and cause the loss of heat-sensitive nutri...

Claims

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