Processing technology capable of effectively keeping fresh taste of poultry meat

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...

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 not done properly, it will easily cause the chicken to become sour, affecting the color and taste.

The standard process of chilled poultry meat also lacks some temperature and antibacterial treatment, which may easily cause the meat to feel sour and the skin to change color. Especially if it is not sold within 24 hours and the temperature cannot be guaranteed between 0-4°C, the so-called chilled poultry meat will be frozen. The quality of fresh chicken cannot be guaranteed

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