Processing technology capable of effectively keeping fresh taste of poultry meat

A processing technology and poultry technology, which is applied in poultry processing, meat processing, and preservation of meat/fish with a coating protection layer, etc. It can solve the problems of insufficient freezing of chicken cells, loss of nutrition and umami taste, and chicken sourness, etc., to achieve Buffer supply shortage or accumulation of excess supply, stable life management, and the effect of taste and nutrition

Inactive Publication Date: 2017-01-04
深圳市德捷力低温技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Due to the lack of freezing speed in the traditional frozen poultry meat process, the ice crystals of the chicken cells grow up and puncture the cell wall. After thawing, the cells rupture, and the texture of the chicken, that is, the chewing elasticity, decreases. At the same time, the loss of cell fluid leads to the loss of nutrition and umami taste.
The process details include some temperature and time treatment after slaughtering. If the treatment is no...

Method used

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  • Processing technology capable of effectively keeping fresh taste of poultry meat
  • Processing technology capable of effectively keeping fresh taste of poultry meat

Examples

Experimental program
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Effect test

Embodiment 1

[0030] The processing technology that can effectively keep the fresh taste of poultry meat of the present embodiment comprises the following steps:

[0031] 1) Bleeding: cutting the throat of live poultry to ensure that the blood inside the poultry is cleaned;

[0032] 2), depilation: put the bled poultry in hot water to scald for depilation;

[0033] 3), ice water cooling: immerse the poultry carcass after depilation in ice water for cooling;

[0034] 4), evisceration: take out the viscera of the poultry, and sort the viscera;

[0035] 5) Rinse with ice water: use ice water to clean and cool the inner cavity and appearance of the poultry after evisceration;

[0036] 6), coating: according to the unsaturated fatty acid content of different poultry meat, spray preservative;

[0037] 7), packaging: vacuum packaging;

[0038] 8), liquid nitrogen quick-freezing: put the vacuum-packed poultry into the liquid nitrogen quick-freezing machine for quick-freezing;

[0039] 9) Stora...

Embodiment 2

[0048] The processing technology that can effectively keep the fresh taste of poultry meat in this embodiment is basically the same as in Embodiment 1, except that:

[0049]Step 2) Depilation: Set the temperature at 75°C according to the size of the poultry and the roughness of the skin, and control the depilation time at 120S. Step 3) Ice-water cooling: submerge the depilated poultry carcass in 4°C ice water and cool to 22°C. Step 5) Rinse with ice water: use 4°C ice water to clean and cool the inner cavity and appearance of the poultry after evisceration. Step 6) Film coating: according to the unsaturated fatty acid content of different poultry meat, spray a preservative with a concentration of 2.5%. Step 8) Quick-freezing with liquid nitrogen: Set the quick-freezing temperature at -120°C according to the size of the poultry and the thickness of the packaging film. The quick-freezing time is controlled within 30 minutes, and the size of the ice crystals formed by quick-free...

Embodiment 3

[0051] The processing technology that can effectively keep the fresh taste of poultry meat in this embodiment is basically the same as in Embodiment 1, except that:

[0052] Step 2) Depilation: Set the temperature at 70°C according to the size of the poultry and the roughness of the skin, and control the depilation time at 100 seconds. Step 3) Ice-water cooling: submerge the depilated poultry carcass in 2°C ice water and cool to 20°C. Step 5) Rinse with ice water: use 3°C ice water to clean and cool the inner cavity and appearance of the poultry after evisceration. Step 6) Film coating: according to the unsaturated fatty acid content of different poultry meat, spray a preservative with a concentration of 2.1%. Step 8) Quick-freezing with liquid nitrogen: Set the quick-freezing temperature at -90°C according to the size of the poultry and the thickness of the packaging film, and control the quick-freezing time within 30 minutes. The size of the ice crystals formed by quick-fre...

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Abstract

The invention provides a processing technology capable of effectively keeping fresh taste of poultry meat. The technology includes the following steps that firstly, bloodletting is conducted, wherein throat cutting and bloodletting are conducted on live poultry, and it is guaranteed that blood in poultry is removed; secondly, unhairing is conducted, wherein the poultry subjected to bloodletting is placed in hot water for scalding and unhairing; thirdly, ice water cooling is conducted, wherein the unhaired poultry body is soaked in ice water to be cooled; fourthly, disembowelment is conducted; wherein the poultry is disemboweled, and viscera is sorted; fifthly, washing is conducted with ice water, wherein the viscera obtained after disembowelment and the outer surface of the poultry are washed and cooled with ice water; sixthly, film coating is conducted, wherein according to the content of unsaturated fatty acid of different kinds of poultry, preservative is sprayed; seventhly, packaging is conducted through vacuumizing; eighthly, liquid nitrogen quick freezing is conducted, wherein the poultry subjected to vacuum packaging is placed in a liquid nitrogen quick freezing machine for quick freezing; ninthly, the poultry is stored in a refrigeration storage, wherein the quick frozen poultry is placed in the refrigeration storage at temperature not higher than -18 DEG C to be stored, and it is guaranteed that the temperature is kept in the distribution and circulation process.

Description

technical field [0001] The invention relates to a processing technology capable of effectively maintaining the fresh taste of poultry meat. Background technique [0002] Poultry is an important source of food on the Chinese table. With the improvement of people's living standards, the demand for poultry meat is also increasing; Serious challenges. Looking at the experience of developed countries, centralized slaughtering, cold chain distribution, and chilled sales are the mainstream practices. Because the technology and quality of chilled poultry in my country cannot meet the people's requirements for the taste of poultry food, many government management regulations have not been implemented. However, many public health incidents caused by irregular circulation and slaughter have further damaged the healthy development of the poultry industry. Therefore, if there is a poultry processing technology that meets the taste requirements of the people and the public safety manageme...

Claims

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Application Information

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IPC IPC(8): A23B4/08A23B4/10A22C21/04A22C21/00
CPCA23B4/08A22C21/00A22C21/0061A22C21/04A23B4/10A23V2002/00A23V2200/10A23V2250/124A23V2250/511
Inventor 陈海洋
Owner 深圳市德捷力低温技术有限公司
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