Method for processing salted and preserved poultry meat product

A processing method and poultry meat technology are applied to the processing field of cured poultry meat products, which can solve the problems of industrial production limitation, difficulty in standardization and large-scale production of cured poultry meat products, etc. The effect of improving processing efficiency

Inactive Publication Date: 2017-06-30
CHENGDU UNIV +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Traditional processing methods make it difficult to form standardized and large-sc

Method used

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  • Method for processing salted and preserved poultry meat product

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Effect test

Embodiment 1

[0019] (1) Preparation of raw materials and auxiliary materials: take the slaughtered meat duck, eviscerate, remove the head and feet, cut open the chest and abdomen, wash and drain for later use;

[0020] (2) Preparation of auxiliary materials: 36 grams of salt, 0.8 grams of iso-VC sodium, 5.0 grams of white sugar, 2.0 grams of spices and 15 mL of cooking wine are added to 1 kg of meat duck body. Granulated sugar, spices and cooking wine, which are mixed evenly for later use, said spices include grass fruit, star anise, cumin and peppercorns, which are crushed into coarse grains during use;

[0021] (3) Tumbling and marinating: put the duck meat in a vacuum tumbler, add auxiliary materials, stir and mix for 7 minutes in a non-vacuum room at 4°C, the speed of the mixer is 4 rpm, and stand for 50 minutes after stirring , and then in a vacuum state, carry out intermittent rolling and kneading and pickling. The intermittent rolling and kneading and pickling refers to tumbling and...

Embodiment 2

[0027] (1) Preparation of raw materials and auxiliary materials: take slaughtered meat rabbits, eviscerate, remove the head and feet, cut open the chest and abdomen, wash and drain for later use;

[0028] (2) Preparation of auxiliary materials: Add 30 grams of salt, 0.5 grams of iso-VC sodium, 3.0 grams of white sugar, 3.0 grams of spices and 10 mL of cooking wine for 1 kg of meat rabbit body. Sugar, spices and cooking wine are mixed evenly for later use. The spices include grass fruit, star anise, cumin and Chinese prickly ash, which are crushed into coarse grains when used;

[0029] (3) Tumbling and marinating: put the rabbit meat in a vacuum tumbler, add auxiliary materials, stir and mix for 10 minutes in a non-vacuum room at 6°C, the speed of the mixer is 3 rpm, and stand for 60 minutes after stirring , and then in a vacuum state, carry out intermittent rolling and kneading and pickling, the intermittent rolling and kneading and pickling refers to standing for 20 minutes o...

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Abstract

The invention discloses a method for processing a salted and preserved poultry meat product; the method includes the steps of raw and auxiliary material preparation, knead-salting, compression molding and drying and shape finalizing. The method adopts a stirring and vacuum knead-salting technology to replace a traditional manual loading and salting, can greatly shorten the processing time, also can improve the salting effect, and improves the product flavor; in addition, the method adopts the poultry meat molding device for compression molding, can greatly improve the processing efficiency, effectively reduces processing costs, also makes the appearance of the molded product more beautiful and not easily deformed.

Description

technical field [0001] The invention relates to a processing method of meat products, in particular to a processing method of cured poultry meat products. Background technique [0002] Salted poultry meat products such as salted duck, salted rabbit, and salted chicken are typical representatives of traditional meat products in my country. They have a long history, are easy to make, have a long shelf life, and are rich in flavor. The traditional production method of this kind of cured poultry meat products is: after slaughtering, eviscerating, removing the head and feet, the meat base is manually coated with salt and other auxiliary materials, and then marinated for several days, then manually shaped into plates, and then air-dried or baked. Roasted and dried. This traditional production method is time-consuming and labor-intensive, and the efficiency is low, especially the two processes of pickling and manual molding are particularly troublesome. Compound di-salt, compound...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23P30/00
Inventor 王卫肖跃新吉莉莉任刚张佳敏陈林侯薄
Owner CHENGDU UNIV
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