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Industrialized production method of canned Taihe silky fowl stew

A black-bone chicken stew and production method technology, applied to the functions of food ingredients, food ingredients as odor improvers, fat-containing food ingredients, etc., can solve the problem of not being able to better preserve the umami taste and nutrients of Taihe black-bone chicken Lack of factory high-efficiency production technology and other issues to achieve the effect of fast transportation, low cost and wide application range

Inactive Publication Date: 2016-11-09
JIANGXI BEIDEILI BIOLOGICAL ENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there is not a series of industrial production methods for canned silky chicken. Even if there is, it cannot better preserve the inherent umami taste and nutrients of Taihe silky chicken, and lacks high-efficiency industrial production technology.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Said seed selection refers to selecting a healthy and non-deformed Taihe original black-bone chicken with a body weight of about 1Kg, slaughtering, removing hair and blood, removing viscera, cleaning, soaking in 15% salt water, autoclaving (135°C, 30 minutes), cooling , oil and water separation, add a little green onion, ginger slices, red dates, and medlar to the whole chicken, then put it into an aluminum foil bag, seal it, and sterilize (121°C, 30 minutes), vacuum decompress the black-bone chicken oil and black-bone chicken juice obtained after separation Concentrate, pack into bags for sterilization after concentration, and then put the pre-prepared Taihe Wuji essence seasoning packets into the outer packaging bag according to the ratio of 1:1:1, and pack them into boxes.

Embodiment 2

[0023] 1. Seed selection: Select the original Taihe black-bone chicken with a weight of about 1Kg, healthy and without deformities.

[0024] 2. Slaughter: Taihe black-bone chickens are slaughtered to remove blood, hair, internal organs and clean them.

[0025] 3. Disinfection: Soak the cleaned black-bone chicken in 15% edible salt water for 30 minutes, put it into a stainless steel disinfection basket, drain the salt water, push it into a high-pressure sterilization pot, and sterilize at 135°C for 30 minutes.

[0026] 4. Separation: After the black-bone chicken is sterilized, the steamed chicken oil and chicken juice are collected first, filtered, put into a vacuum decompression concentrator, decompressed and concentrated into a semi-paste, and released for later use.

[0027] 5. Packing: Put the sterilized black-bone chicken into a high-temperature bag after cooling it down, and at the same time put 3-4 red dates, 3-4 slices of ginger, 5g medlar, 1-2 shallots and seal it with...

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Abstract

The invention relates to the field of deep processing of rare birds of animals, and provides a production method of canned silky fowl stew. The production method comprises the following technological processes of selecting proper silky fowls; slaughtering the selected silky fowls; removing hair, blood and internal organs; performing cleaning; performing soaking with salt water; performing high-pressure cooking; performing separation; performing packaging into bags; adding seasoning; performing sterilization and disinfection; and performing packaging. The production method disclosed by the invention has the advantages that the making method is simple, the time is short, the equipment is simple, the cost is low, the canned silky fowl stew is rapid to transport and convenient to eat, and a new way is provided for professional cultivation of Taihe silky fowls and deep processing industralization of silky fowl products. High-temperature sterilization treatment and vacuum packaging are performed on the Taihe silky fowls, so that the nutrient value and the flavor of the Taihe silky fowls are maintained, besides, the seasoning for the Taihe silky fowls is added, the canned silky fowl foods are rich in flavor, lasting in fragrance, convenient to transport, and easy to preserve, and specific, nutritive, delicious, rapid and convenient foods are provided for vast consumers.

Description

technical field [0001] The invention relates to the field of deep processing of rare animals and poultry, in particular to a production method of black-bone chicken stewed canned food. Background technique [0002] Taihe black-bone chicken is a special product in Taihe County, Jiangxi Province. It has ten characteristics of cluster crown, tassel head, green ears, beard, silky hair, hairy feet, five claws, black skin, black meat, and black bones, as well as extremely high nutritional value and It is famous all over the world for its medicinal value. As early as 1915, it was rated as "Ornamental Chicken Breed" at the Panama Pacific International Exposition and won a gold medal. In 2000, the Ministry of Agriculture designated Taihe black-bone chicken as the first batch of national-level livestock and poultry protection species; in 2002, Taihe black-bone chicken eggs were tested in space life science on the "Shenzhou III" spacecraft; in 2004, Taihe black-bone chicken became a g...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/15A23V2250/18
Inventor 曾美书曾勇辉汪后宏
Owner JIANGXI BEIDEILI BIOLOGICAL ENG CO LTD
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