Method for quickly marinating discarded old laying hens

A technology for old laying hens and laying hens, which is applied in the fields of food preparation, heating and preserving meat/fish, food science, etc., can solve the problems of long marinating time of roast chicken, and achieve the effect of shortening production time, long shelf life and stable quality of finished products.

Inactive Publication Date: 2014-12-03
YUNNAN LAOJIA ECOLOGICAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the problem of using eliminated old laying hens as raw materials, and the marinating time is too long when making roast chicken, and to provide a method for quickly marinating and eliminating old laying hens

Method used

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Effect test

Embodiment 1

[0015] The preparation method of the present invention for rapidly marinating and eliminating old laying hens comprises the steps of acupuncture, marinating, vacuum packaging and sterilization, specifically as follows:

[0016] a. Use a needle with a diameter of 2.mm or 2.5mm to puncture the deep-fried laying hens at intervals of 1.5cm at the thickest part of the muscle—chicken breast and drumstick;

[0017] b. Put the acupunctured laying hen (whole) into boiling commercially available marinade, boil on high heat, switch to low heat to maintain the temperature of the marinade at 90°C or 93°C, and marinate for 2 hours;

[0018] c. Vacuum pack the finished product after stewing, with a vacuum degree of -0.1Mpa;

[0019] d. The heat sterilization method is low temperature sterilization or high temperature sterilization, in which:

[0020] Low-temperature sterilization is to put the vacuum-packed finished product into boiling water to boil, keep the central temperature at 95°C or...

Embodiment 2

[0023] The preparation method of the present invention for quickly marinating and weeding out old laying hens includes the steps of acupuncture, stewing, vacuum packaging, and sterilization, specifically as follows: including the steps of cutting, vacuum packaging, heat sterilization, cooling and storage, and the specific steps are as follows:

[0024] a. Use a needle with a diameter of 3.5mm to puncture the deep-fried laying hen at an interval of 1.5cm at the thickest part of the muscle—chicken breast and drumstick;

[0025] b. Put the acupunctured laying hen (whole) into boiling commercially available marinade, boil on high heat, switch to low heat to maintain the temperature of the marinade at 90°C or 93°C, and marinate for 1.5 hours;

[0026] c. Vacuum pack the finished product after stewing, with a vacuum degree of -0.1Mpa;

[0027] d. The heat sterilization method is low temperature sterilization or high temperature sterilization, in which:

[0028] Low-temperature ster...

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PUM

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Abstract

The invention discloses a method for quickly marinating discarded old laying hens, and belongs to the technical field of meat product processing. The method comprises the steps of puncturing the chicken breast and the chicken legs of a fried laying hen at an interval of 1.5cm by needles with the diameter of 2mm-3.5mm; then putting the laying hen into boiling commercially available marinating liquid, boiling the liquid with intense fire, and with the temperature of the marinating liquid kept at 90-93 DEG C with soft fire, marinating the laying hen for 1.5-2 hours; performing vacuum packaging under the vacuum degree of -0.1Mpa, and sterilizing to obtain a finished product, wherein low-temperature sterilization comprises the sub-steps of cooking the vacuum-packaged finished product in boiled water with the central temperature at 95-100 DEG C for 50 minutes, quickly cooling the finished product to 15 DEG C below, and putting the finished product into a refrigerator, wherein the finished product can be stored at the temperature of 0-4 DEG C for 2 months; high-temperature sterilization comprises the sub-steps of putting the vacuum-packaged finished product into a sterilization pot, performing sterilization at the temperature of 121 DEG C and under the pressure of 0.18Mpa for 40 minutes, and then cooling the product to 45 DEG C below, wherein the finished product can be stored at room temperature for 10 months. The method disclosed by the invention has the advantages that the flavor of original roasted chicken can be kept, the cooking time is shortened by 2 hours, the quality of the finished product is stable, the shelf life is long, and large-scale production throughout the year can be carried out.

Description

Technical field: [0001] The invention relates to a method for quickly marinating and weeding out old laying hens, and belongs to the technical field of meat product processing. Background technique: [0002] In the laying hen farming industry, when the egg production rate of laying hens is lower than 80%, the laying hens will be eliminated and slaughtered for meat. Under normal circumstances, the age of eliminated laying hens is more than 500 days, the meat yield after slaughter is low, the connective tissue content in the muscle tissue is high, the meat quality is firm, the tenderness is poor, and the food quality is generally not as good as that of broiler chickens. The selling price of white striped chickens Very low, if it is processed into roast chicken, its added value can be maximized. Roast chicken is a traditional sauced meat product in China, which has a long history of production. The traditional roasted chicken is made of young chickens or broilers aged no more...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
CPCA23L13/70A23B4/005A23L5/11A23L13/50
Inventor 陈韬杨雁袁书高宋继敏杨红梅李国荣李加梅
Owner YUNNAN LAOJIA ECOLOGICAL FOOD
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