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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
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  • 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

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  • 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

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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...

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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

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Application Information

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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
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