Making method of poultry meat products

A production method and technology of meat products, which are applied in the field of food processing, can solve the problems of slowing down biochemical reactions, reducing the rate of air-drying, and the activity of muscle endogenous enzymes, etc., and achieve the effects of delicious taste, short production time, and avoiding the drying process

Inactive Publication Date: 2016-03-30
NANTONG YUTU GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Under the conditions of low temperature and high salt, although the spoilage of microorganisms is effectively controlled, it also reduces the rate of air-drying and the activity of muscle endogenous enzymes, and slows down various biochemical reactions that form the unique flavor of pickled products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation method of poultry meat products of the present embodiment, wherein 150 kg of chicken is washed and drained, 3 kg of salt, 0.6 kg of ginger, and 0.6 kg of green onion. The specific steps of the preparation method are as follows:

[0018] (1) Treatment of live chickens: slaughter live chickens, bleed and remove hair;

[0019] (2) Cleaning and draining: After removing the viscera of the depilated chicken, wash it with clean water, and then drain the water on the surface;

[0020] (3) Marinate with dressing: Chop ginger and green onions, mix them with salt, and then spread the mixed ingredients evenly starting from the internal organs of the chicken. Marinate for 5 days until the chicken is evenly flavored;

[0021] (4) Air-dry the chicken after finishing: take the chicken out, wash the marinated chicken with warm water at 50°C, and then hang the washed chicken with an iron hook in a ventilated and sunny place to air dry;

[0022] (5) Vacuum packaging: Fin...

Embodiment 2

[0025] The preparation method of poultry meat products of the present embodiment, wherein 200 kg of chicken is washed and drained, 4 kg of salt, 0.8 kg of ginger, and 0.8 kg of green onion. The specific steps of the preparation method are as follows:

[0026] (1) Treatment of live chickens: slaughter live chickens, bleed and remove hair;

[0027] (2) Cleaning and draining: After removing the viscera of the depilated chicken, wash it with clean water, and then drain the water on the surface;

[0028] (3) Pickle marinade: chop ginger and green onions, mix them with salt, and then spread the mixed ingredients evenly from the internal organs of the chicken. Marinate for 8 days until the chicken is evenly flavored;

[0029] (4) Air-dry the chicken after finishing: take the chicken out, wash the marinated chicken with warm water at 60°C, and then hang the washed chicken with an iron hook in a ventilated and sunny place to air dry;

[0030] (5) Vacuum packaging: Finally, the air-dr...

Embodiment 3

[0034] The poultry meat product production method of the present embodiment, wherein the chicken is washed and drained 175kg, salt 3.5kg, ginger 0.7kg, green onion 0.7kg, the specific steps of the production method are as follows:

[0035] (1) Treatment of live chickens: slaughter live chickens, bleed and remove hair;

[0036] (2) Cleaning and draining: After removing the viscera of the depilated chicken, wash it with clean water, and then drain the water on the surface;

[0037] (3) Pickling marinade: chop ginger and green onions, mix them with salt, and then spread the mixed ingredients evenly starting from the internal organs of the chicken. Marinate for 7 days until the chicken is evenly flavored;

[0038] (4) Air-dry the chicken after finishing: take the chicken out, wash the marinated chicken with warm water at 55°C, and then hang the washed chicken with an iron hook in a ventilated and sunny place to air dry;

[0039] (5) Vacuum packaging: Finally, the air-dried chick...

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PUM

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Abstract

The invention relates to a making method of poultry meat products. The specific steps of the making method comprise the operation procedures of treating living chickens within a definite time and at definite temperature, cleaning the treated chickens, draining the cleaned chickens, applying condiments, pickling the chickens applied with the condiments, trimming the pickled chickens, air-drying the trimmed chickens, and vacuum-packing the air-dried chickens. According to the making method of the poultry meat products disclosed by the invention, the making time is short, industrialized production can be completely realized, natural sunshine can be fully utilized for drying the chickens, a drying link in a conventional technology is effectively avoided, and further the production cost is reduced; besides, the made air-dried chickens are tender in meat quality, low in fat, unique in taste and delicious in taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing poultry meat products. Background technique [0002] With the continuous improvement of people's living standards, people's pursuit of diversification, quality and nutrition of diet is also constantly improving. Air-dried chicken is a traditional cured meat product. Since the pickling and air-drying of air-dried chicken are carried out under natural conditions, in order to prevent product spoilage, it can only be produced in winter, and at the same time, it needs to maintain a high salinity of the product. Under the conditions of low temperature and high salt, although the spoilage of microorganisms is effectively controlled, it also reduces the drying rate and the activity of muscle endogenous enzymes, and slows down various biochemical reactions that form the unique flavor of cured products. Therefore, in order to meet the needs of the masses, it is necess...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/50A23L13/70
Inventor 黄海波周秀琴李桂萍
Owner NANTONG YUTU GROUP
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