Method for producing fumigated poultry meat food

A production method and technology of poultry meat, applied in the production field of smoked poultry meat, can solve the problems of low air-drying temperature, residual harmful substances, spoilage and other problems, and achieve the goal of reducing water activity, water content and air velocity Effect

Inactive Publication Date: 2013-05-22
TENGQIAO POULTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above situation, the technical problem to be solved by the present invention is: for the low-salt smoked cured poultry meat products spoilage problem in the air-drying process, the problem of high energy consumption caused by the low air-dried ripening temperature of traditional cured cured produc...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Material selection: Select healthy and disease-free live poultry after slaughtering, dehairing, and evisceration, and soak in water for 0.5 to 8 hours to remove residual blood in the poultry meat.

[0021] (2) Pickling: Put the cleaned cut poultry into the tumbler, then add the pickling solution according to the mass ratio of the pickling solution to the poultry raw material in a ratio of 1:5 to 1:15, and roll it. Knead and marinate for 0.2 to 4 hours.

[0022] The divided poultry meat is duck tongue, duck breast, duck gizzard, duck neck, duck paw, duck wing, duck liver, duck leg, chicken wing, chicken leg, chicken breast, chicken gizzard, goose wing, goose leg, goose breast, goose Either gizzard or foie gras.

[0023] The pickling solution is prepared according to the following components in mass percentage: 10-30 kg of water, 10-40 kg of salty agent, 10-30 kg of sweetener, 5-15 kg of umami, 5-15 kg of spices, and 2 kg of water-retaining agent ~6kg, preservative ...

Embodiment 2

[0034] The overall processing technology of embodiment 2 is basically the same as that of embodiment 1, the difference is that the selection of poultry meat raw materials is different, and the stages of temperature control, humidity control, wind speed, cooling and air drying are a little different. In Example 2, the poultry meat is a whole poultry with a relatively large volume. In the case of relatively large product specifications, three phases of temperature control, humidity control, wind speed cooling and air drying are carried out, that is, at a wind speed of 4-8 m / s, the air-drying temperature is 9°C-15°C, the relative air humidity is controlled at 10%-40%, and the low-temperature, low-humidity, high-wind speed is used for rapid dehydration for 12-20 hours; then the air-drying temperature is 15 ℃~20℃, the air relative humidity is controlled at 40%~63% and air-dried for 30-60 hours; finally, at a wind speed of 2-5 m / s, the air-drying temperature is 18℃~25℃, and the air r...

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Abstract

The invention relates to the technical field of poultry meat deep-processing, in particular relates to a method for producing a fumigated poultry meat food. The method comprises the following steps of: (1) selecting high-quality live poultries, slaughtering and processing the poultries, and cleaning the processed poultries; (2) adding pickling liquid into a vacuum kneading machine for kneading pickling and static pickling; (3) performing stage temperature control, humidity control and air speed control on pickled poultry meat, and hanging and drying the poultry meat in the air; (4) baking the dried poultry meat in a stewing and fumigating baking chamber, so that the surface of the poultry meat looks golden yellow and has a bacon flavor; and (5) fumigating. The method aims to solve the problem that a low-salt fumigated bacon poultry meat product is easy to rot during drying and the problems of relatively high energy consumption and harmful substance residues caused by long-time fumigating. Compared with the prior art, for the method, the produced poultry meat product has the advantages of chewy meat, safety, health, high preservation property, rich flavor of bacon, rich bacon flavor, golden yellow color and the like.

Description

technical field [0001] The invention relates to the technical field of deep processing of poultry meat products, in particular to a production method of smoked poultry meat food with unique flavor, safety and health. Background technique [0002] There are many manufacturing techniques of smoked poultry meat products, but they basically consist of cooking and smoking. For example, in the content disclosed in the patent CN1522608A titled "Preparation Method of Flavored Smoked Chicken", the temperature is 95°C-98°C. Boil the chicken in brine for 2 to 2.5 hours, and then smoke it with sugar. This kind of smoked chicken product is delicious and rich, but the meat lacks toughness. Chinese traditional wind chicken, wind duck, and wind goose processing are processed by pickling and then air-dried. They have the advantages of tough meat and unique wax flavor, but in terms of flavor, they lack other flavors except the wax flavor. Somebody increases its local flavor by further smoki...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L1/312A23L13/50A23L13/20A23L13/40A23L13/70
Inventor 张海猛
Owner TENGQIAO POULTRY
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