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

Active Publication Date: 2013-02-06
ANHUI TRUELOVE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Refrigeration can maintain the color, aroma and tissue state of poultry meat products, but the investment and cost of the cold chain are high, and it is not easy to carry; high-temperature sterilization can be stored at room temperature, which is easy to carry but destroys the flavor and tissue state of the product; Poultry meat products have undergone secondary heat sterilization treatment, which affects the flavor and taste of the product to a certain extent. Therefore, the existing microwave sterilization technology is not suitable for the sterilization treatment of pickled peppers, chicken feet and chicken wings.

Method used

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Experimental program
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Effect test

Embodiment Construction

[0023] A method for preparing poultry meat products with pickled peppers, comprising the following steps:

[0024] (1) First use the combination of ozone sterilization and ultraviolet sterilization to sterilize and disinfect the 10,000-level GMP workshop;

[0025] (2) Choose chicken feet as raw materials, and rinse and thaw the chicken feet with running water in a sterilized and sterilized 10,000-level GMP workshop;

[0026] (3) Select and cut the thawed chicken feet, and cut each chicken foot 3-5 times from the center of the palm;

[0027] (4) Cleaning the chicken feet after slitting again;

[0028] (5) Add water to the cooking pot, heat it to boiling, then put the ginger bag into the boiling water, then use lactic acid and sodium diacetate to adjust the pH of the boiling water to 5.0-6.0, and continue to boil for 2-3 minutes, ginger and The weight ratio of chicken feet is 5:100;

[0029] (6) Add the raw poultry meat cut in step (4) into the boiling water prepared in step ...

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PUM

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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.

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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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/023A23B4/015
Inventor 孙国升杜忠德王劲松王纪龙袁霞张原箕徐小超余欢欢
Owner ANHUI TRUELOVE FOODS
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