Processing technology of turkey with sauce flavor

A processing technology and flavor technology, which is applied to the processing technology field of sauce-flavored turkey, can solve the problems of rough and dry meat, poor deboning, no smoothness and the like of turkey products, and achieves tender meat, convenient eating, Smooth taste effect

Inactive Publication Date: 2015-05-27
XUYU COUNTY CHRISTMAS FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the turkey processing methods disclosed in the prior art can meet certain needs, there are still certain defects: the meat quality of the processed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment relates to a processing technology of sauce-flavored turkey, which consists of the following steps:

[0028] Step 1, according to 160 parts by weight of water, 8 parts by weight of broken bobbin bones, 3 parts by weight of ginger slices, 4 parts by weight of cut green onion, 10 parts by weight of shredded pork suet, and old hen to make old soup. The ratio of the number to the weight of the water is 1:80, that is, two old hens are used;

[0029] Step two, boil the cleaned 80kg turkey meat in a cold water pot, remove the blood foam (first-level high-temperature treatment), then cook at 45℃ for 3h (second-level high-temperature treatment), and then add the black crow formula Continue to cook for 4 hours (third-level high temperature treatment), and then add salt, rock sugar, mixture, soy sauce, bean paste, chicken paste, lo-wei piaoxiang paste, duck meat extract paste and fresh flavor powder as seasonings, each seasoning and fire The weight ratio of chicken is ...

Embodiment 2

[0036] This embodiment relates to a processing technology of sauce-flavored turkey, which consists of the following steps:

[0037] Step 1: Make soup according to 140g of water, 10g of broken bobbin bones, 2g of ginger slices, 5g of cut green onion, 8g of shredded pork suet and old hens, the number of old hens and the amount of water in g The ratio is 1:100. When there is less than one old hen, it is calculated as one, that is, two old hens are used;

[0038] Step two, boil the cleaned 80kg turkey meat in a cold water pot, remove the blood foam, then cook for 4 hours at 40℃, add the black crow formula and continue to cook for 3 hours, then add salt, rock sugar, mixture, and soy sauce , Doubanjiang, Chicken Paste, Lo Wei Piaoxiang Paste, Duck Meat Extract Paste and Fresh Flavor Powder as seasonings. The weight ratio of each seasoning to the turkey meat is 3%. The mixture consists of 4g chicken essence, 5g monosodium glutamate, black 0.2g of pepper powder is stirred evenly to prepar...

Embodiment 3

[0045] This embodiment relates to a processing technology of sauce-flavored turkey, which consists of the following steps:

[0046] Step 1: Make soup according to 180g of water, 6g of broken bobbin bones, 4g of sliced ​​ginger, 3g of cut green onion, 12g of shredded pork suet, and old hens, the number of old hens and the amount of water in g The ratio is 1:60, that is, 3 old hens are used;

[0047] Step two, boil the cleaned 80kg turkey meat in a cold water pot, remove the blood foam, then cook for 2h at 50℃, add the black crow formula and continue cooking for 5h, then add salt, rock sugar, mixture, soy sauce , Doubanjiang, Chicken Paste, Braised Flavor Paste, Duck Meat Extract Paste and Fresh Flavor Powder as seasonings. The weight ratio of each seasoning to the turkey meat is 2%. The mixture consists of 6g chicken essence, 3g monosodium glutamate, black 0.4g of pepper powder is stirred evenly to prepare; the preparation method of the black crow formula is as follows: star anise ...

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PUM

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Abstract

The invention relates to a processing technology of a turkey with the sauce flavor. The processing technology comprises the following steps of boiling soup stock; putting cleaned turkey meat in a pot with cold water, firstly removing blood bubbles after boiling, then boiling for 2-4 hours at 40-50 DEG C with a soft fire, adding crow, then further cooking for 3-5 hours, and then adding seasonings, such as table salt; boiling for 0.5-1 hour; cooling the cooked turkey meat, putting the cooled turkey meat into the soup stock at 70-90 DEG C in the step 1, soaking for 40-50 minutes, and fishing out; adding chili, chinese prickly ash, chicken paste, meat flavoring powder, and stirring; and packaging and sterilizing. According to the processing technology, the turkey meat is firstly subjected to unique high-temperature treatment, then the home-made unique soup stock is adopted for soaking, and finally materials are stirred; by a plurality of treatment links and the interaction of multiple ingredients, a processed turkey product is fresh and tender in meat quality, and is smooth in mouthfeel; moreover, bones are speared, the turkey product is convenient to eat, and the eating range of the turkey meat products is widened.

Description

Technical field [0001] The invention relates to a processing technology of poultry food, in particular to a processing technology of sauce-flavored turkey. Background technique [0002] Turkey has high lean meat rate, rich protein content, low cholesterol, low fat, protein content as high as 30.5%, and rich in a variety of amino acids, especially methionine and lysine are higher than other poultry, vitamin E and B vitamins It is also rich in content and has magical effects such as improving human immunity and anti-aging. Therefore, it is of great significance to study the processing technology of turkey meat. [0003] The known turkey processing method is basically the same as the general roasting method of poultry, for example, it includes pretreatment of the turkey and processing it into white striped turkey, and then put a certain amount of Chinese medicine and auxiliary materials into boiling water and lightly boil. After making the original soup, put the white striped turkey ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/22A23L13/50A23L27/00
Inventor 张磊张信芳
Owner XUYU COUNTY CHRISTMAS FOOD
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