Treating method for extravasated blood chicken

A processing method and technology of chicken, which is applied in the field of food processing, can solve problems such as chicken blood congestion, and achieve the effects of bright color, convenient operation and simple processing technology

Inactive Publication Date: 2016-11-09
鹤壁市永达调理食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a method for treating bloody chicken, which solves the problem of bloody chicken caused by the slaughtering process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The processing method of the bloody chicken of the present embodiment is as follows:

[0018] (1) Raw materials for preparing bloody chicken: 80 Kg of chicken with bloody, 2 Kg of non-coagulated chicken blood with a mass fraction of 3.8% sodium citrate stored at 0°C, 4Kg of egg white, small Soda 0.2 Kg, ice water 280Kg;

[0019] (2) Put the bloody chicken into the tumbler, add non-coagulated chicken blood, egg white, baking soda, ice water, tumble for 30 minutes at low speed, take it out and rinse with water.

[0020] After being processed according to this embodiment, 90% of the chicken with bloody blood can be the same as normal chicken, and the color and luster of fresh chicken can be well retained.

Embodiment 2

[0022] The processing method of the bloody chicken of the present embodiment is as follows:

[0023] (1) Raw materials for preparing bloody chicken: 100 Kg of chicken with bloody blood, 3 Kg of non-coagulated chicken blood with a mass fraction of 3.8% sodium citrate stored at 2°C, 5Kg of duck egg white, small Soda 0.5 Kg, ice water 300Kg;

[0024] (2) Put the bloody chicken into the tumbler, add non-coagulated chicken blood, duck egg white, baking soda, ice water, tumble at low speed for 40 minutes, take it out and rinse with water.

[0025] After being processed according to this embodiment, the chicken with ecchymosis can completely be the same as normal chicken, retain the color and luster of fresh chicken well, and can remove the fishy smell of a part of chicken.

Embodiment 3

[0027] The processing method of the bloody chicken of the present embodiment is as follows:

[0028] (1) Raw materials for preparing bloody chicken: 110 Kg of chicken with bloody blood, 4 Kg of non-coagulated chicken blood with a mass fraction of 3.8% sodium citrate stored at 4°C, 8Kg of egg white, small Soda 0.8 Kg, ice water 310Kg;

[0029] (2) Put the bloody chicken into the tumbler, add non-coagulated chicken blood, egg white, baking soda, ice water, tumble at low speed for 50 minutes, take it out and rinse with water.

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PUM

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Abstract

The invention provides a treating method for extravasated blood chicken. The method comprises the steps that chicken with extravasated blood is placed into a rolling and rubbing machine, non-solidified chicken blood, egg white, baking soda and ice water are added, low-speed rolling and rubbing are carried out, and then the thicken is washed with water. The treating method can achieve large-batch treatment, the processing process is simple, and operation is convenient. In the treating process, no chemical additive or preservative is added, the product free of pollution and healthy, the color and luster of fresh chicken can be completely reserved, the chicken is bright in color, white touched with red, smooth in surface and elastic, partial meat smell can be removed during cleaning, and the chicken becomes delicious food and is deeply loved by vast customers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for treating bloody chicken. Background technique [0002] At present, the existing broiler processing enterprises in my country are still at a relatively backward stage in terms of slaughtering technology, and most of them are still based on manual operations. Improper operation of the processing links, such as bleeding, bleeding, etc., caused the broiler to have blood congestion due to injury during the processing process. [0003] In the process of catching the chicken, if the method of catching the chicken is not correct, the chicken will seriously resist, and the force of the hanger will be relatively large. The friction generated by the dragging will cause the chicken paws to become red, and the pressure of catching the chicken will cause the joints to become red. All the pressure on the chicken shanks results in bruises on the legs. When hangi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/50A23L13/70
Inventor 侯合贵
Owner 鹤壁市永达调理食品有限公司
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