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Chilled poultry low-temperature marinating method

A preparation method and poultry meat technology are applied in the field of low-temperature marinating of chilled fresh poultry meat, which can solve the problems of rapid pigment fading, heavy product oil level, and inappropriate cooking quantity.

Active Publication Date: 2015-12-23
GUANGDONG HAOWEILAI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most poultry meat is marinated by high-temperature cooking, which destroys connective tissue and muscle fibers through high temperature, so that the marinade penetrates into the meat. This method of marinating mainly takes a short cooking time, usually 80 minutes. However, It needs to be stirred frequently during the stewing process, which is cumbersome to operate, and the amount of cooking should not be too much each time, the output is low, and after stewing, there are disadvantages such as fast pigment fading, easy volatility, and heavy oil level in the product.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0025] A kind of low-temperature marinating method of cold fresh poultry meat , including the following steps:

[0026] ①Thaw the chilled fresh poultry meat;

[0027] ② When the temperature of cold fresh poultry returns to 10°C, marinate with salt for 80 minutes;

[0028] ③ Blanch the marinated poultry in boiling water for 90 seconds;

[0029] ④ Add spices to the marinade, boil, and when the marinade cools down to 65°C, add pigment, monosodium glutamate, I+G, ethyl maltol;

[0030] ⑤Put the boiled poultry meat into a metal container cage for marinating, then hang the metal container cage into and soak in the marinade at 65°C, and marinate at a constant temperature of 65°C for 1 hour;

[0031] During the above-mentioned process of soaking brine at low temperature, the metal container cage was energized with a voltage of 36V every 15 minutes, and the time of each energization was 2 minutes.

[0032] In the above-mentioned process of soaking brine at low temperature, the oily...

Embodiment 2

[0036] A kind of low-temperature marinating method of cold fresh poultry meat , including the following steps:

[0037] ①Thaw the chilled fresh poultry meat;

[0038] ② When the temperature of chilled fresh poultry returns to 10°C, marinate with salt for 90 minutes;

[0039] ③ Blanch the marinated poultry in boiling water for 90 seconds;

[0040] ④ Add spices to the marinade, boil, and when the marinade is cooled to 60°C, add pigment, monosodium glutamate, I+G, ethyl maltol;

[0041] ⑤Put the boiled poultry meat into a metal container cage for marinating, then hang the metal container cage into and soak in the marinade at 60°C, and marinate at a constant temperature of 60°C for 1.5 hours;

[0042] During the above-mentioned process of low-temperature brine soaking, the metal container cage was energized with a voltage of 36V every 15 minutes, and the time of each energization was 1 minute.

[0043] In the above-mentioned embodiment, in the brine process, the oily water is ...

Embodiment 3

[0047] A kind of low-temperature marinating method of cold fresh poultry meat , including the following steps:

[0048] ①Thaw the chilled fresh poultry meat;

[0049] ② When the temperature of chilled fresh poultry returns to 10°C, marinate with salt for 90 minutes;

[0050] ③ Blanch the marinated poultry in boiling water for 90 seconds;

[0051] ④ Add spices to the marinade, boil, and when the marinade is cooled to 60°C, add pigment, monosodium glutamate, I+G, ethyl maltol;

[0052] ⑤Put the boiled poultry meat into a metal container cage for marinating, then hang the metal container cage into and soak in the marinade at 60°C, and marinate at a constant temperature of 60°C for 110 minutes;

[0053] During the above-mentioned process of low-temperature brine soaking, the metal container cage was energized with a voltage of 36V every 15 minutes, and the time of each energization was 1 minute.

[0054] In the above-mentioned embodiment, in the brine process, the oily water i...

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Abstract

The invention provides a chilled poultry low-temperature marinating method. The method comprises the steps of firstly, unfreezing chilled poultry, curing the chilled poultry with salt for 80-90 min after the temperature of the chilled poultry recovers to 10 DEG C, and conducting quick-boiling on the cured chilled poultry in boiled water for 90 sec; secondly, adding spice to marinade, boiling the marinade, adding pigment, aginomoto, I+G and ethyl maltol after the marinade is cooled to 60-65 DEG C, placing the quickly-boiled poultry in a metal container cage for marinating, immersing the metal container cage in the marinade in a suspended mode, and conducting constant-temperature marinating for 1-2 h at the temperature of 60-65 DEG C, wherein during marinating, the metal container cage is electrified by the voltage of 36 V every 15 min, electrifying lasts 1-2 min every time, and finally, oil water needs to be removed under the non-electrified condition. According to the method, due to the fact that traditional high-temperature marinating is replaced with low-temperature marinating and marinating time is shortened through electrical stimulation, yield is high, color retaining effect is good, and obtained products can be stored for a longer time.

Description

technical field [0001] The invention relates to a processing method for marinating poultry meat, in particular to a method for marinating chilled fresh poultry meat at low temperature. Background technique [0002] The main raw materials are poultry, livestock meat, viscera, game, some aquatic products, and vegetables, put them into the marinade prepared with spices, boil on a high heat, and simmer on a low heat, so that the taste of the marinade slowly penetrates into the texture of the raw materials. Become a fragrant and delicious stewed product. Braised meat products belong to general cooked meat products, highlighting the original taste and color of raw materials. [0003] At present, most poultry meat is marinated by high-temperature cooking, which destroys connective tissue and muscle fibers through high temperature, so that the marinade penetrates into the meat. This method of marinating mainly takes a short cooking time, usually 80 minutes. However, It needs frequ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318
Inventor 吴少烈
Owner GUANGDONG HAOWEILAI FOOD CO LTD