Preparation method and product of unsterilized vacuum packed roast chicken

A technology of vacuum packaging and roasting chicken, which is applied in the field of food processing, can solve the problems of short shelf life and achieve the effect of delicious taste, rich aroma and avoiding cooking smell

Active Publication Date: 2015-04-08
BOHAI UNIV
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of traditional roasted chicken, such as the cooking smell caused by high-temperature sterilization and the short shelf life caused by non-sterilized, the present invention provides a new-style roasted chicken production method, which is characterized in that the roasted chicken is not sterilized after it is matured, and can be stored at 0 Store at -4°C for 30 days under cold chain conditions to keep the color, aroma, and shape of traditional roast chicken to the maximum extent

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method and product of unsterilized vacuum packed roast chicken
  • Preparation method and product of unsterilized vacuum packed roast chicken
  • Preparation method and product of unsterilized vacuum packed roast chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] (1) Selection of raw materials: Strictly select healthy three-yellow broiler chickens that meet the standards, whole eviscerated chickens after formal slaughter or suit chickens with heads, necks and claws removed (the weight of bare chickens is preferably 0.65kg).

[0025] (2) Raw material processing: remove the French bag at the end, the residual viscera fragments in the clean cavity, rinse inside and outside, remove all blood stains, pack and drain.

[0026] (3) Brush sugar: prepare sugar solution according to the ratio of water: caramel = 1:1, and then evenly coat the surface of chicken skin.

[0027] (4) Frying: use salad oil, the oil temperature is 170-180°C, fry for 1-2 minutes, and fry until orange-red.

[0028] (5) Ripening:

[0029] 1. Environmental microorganisms in the curing room ≤ 100cfu·m -3

[0030] 2. Add 2kg of ginger, 1.5kg of sugar, 1kg of monosodium glutamate, 5kg of refined salt, 0.2kg of kaempferen, 0.2kg of pepper, 0.2kg of star anise, 0.2kg o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the food processing field, and in particular relates to a preparation method and a product of unsterilized vacuum packed roast chicken. The preparation method comprises the following steps of: selecting healthy sanhuang broiler chicken which is 0.60-0.70kg in weight after being defeathered; putting the oil-fried roast chicken in a stainless steel basket in water at 90-95 DEG C for 55-60 minutes, wherein the environment microorganisms in a cooling room, a packing room, from a cooking room to a cooking room passage, and from the cooling room to the packing room passage is not larger than 100cfu.m<-3>; packing conditions: the vacuum degree is -0.8Mpa; the temperature of the packing room is 10-15 DEG C; and the packing needs to be finished within 30-40 minutes. Through corrosion prevention of well-chosen spices in combination with control on temperature, time, worktable cleanness and environmental microorganisms in the packing step, the prepared roast chicken can avoid the problem of short shelf life caused by stewing taste and naked selling due to secondary sterilization, can be preserved for 30 days at a cold chain condition at 0-4 DEG C, and retains the color, aroma, taste and shape of the traditional roast chicken.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method and product of non-sterilizing vacuum-packed roast chicken. Background technique [0002] Traditional roasted chicken is white in texture, golden in skin, delicious in taste and rich in aroma. After high-temperature sterilization, it circulates at room temperature, and gradually becomes a good gift for visiting relatives and friends. However, after high-temperature sterilization, the taste of roast chicken changes, the meat is soft and rotten, and the cooking smell is prominent, which affects the quality. The roast chicken produced on the same day is delicious and tender, but has a short shelf life and is limited to local consumption. After being placed for 1-2 days, the product will dry out and lose water, causing certain economic losses. Contents of the invention [0003] technical problem [0004] In order to solve the problems of traditional roasted chi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 刘登勇戚军宋立吴金城邵俊花贾娜
Owner BOHAI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap