A kind of low-temperature marinating method of cold fresh poultry meat

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...

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.

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