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Method for preparing air-drying chicken by using wed out-layer as raw material

A technology for eliminating laying hens and production methods, applied in the field of modernized production of wind chickens, can solve problems such as inability to produce and old meat quality, and achieve the effects of improved effect, long growth period and low production cost

Inactive Publication Date: 2007-04-25
魏跃
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional wind chickens generally use broiler chickens as raw materials, but because of the old meat quality of eliminated laying hens, traditional methods of making wind chickens cannot be used as raw materials for production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The culled laying hens are slaughtered, bled, depilated, dissected, cleaned, and drained to obtain bare chickens. Using a salt water injection machine, evenly inject pickling and tenderizing liquid on the muscular thighs and breasts of bare chickens, and then manually Massage for 5 seconds. Take 150 kg light chicken as an example, use 2L of marinating and tenderizing solution. The formula for pickling and tenderizing liquid is: take the pickling liquid as mother liquid, add 0.05 grams of papain (2.5 million activity units) per liter of pickling liquid, 3 grams of calcium chloride, and 1 gram of hexametaphosphate.

[0025] Dip the tenderized light chicken into the marinade for marinating. Take 150 kg light chicken as an example, use 150L of pickling liquid, the formula of pickling liquid is: each liter of pickling liquid contains 13g of salt, 10g of white sugar, 4g of monosodium glutamate, 2ml of white wine, 8g of fennel, 6g of fennel, 4g of peppercorns, Kernel 4g, car...

Embodiment 2

[0029] The culled laying hens are slaughtered, bled, depilated, dissected, cleaned, and drained to obtain bare chickens. Using a salt water injection machine, evenly inject pickling and tenderizing liquid on the muscular thighs and breasts of bare chickens, and then manually Massage for 10 seconds. Take 150 kg light chicken as an example, use 2L of tenderizing solution. The formula of the tenderizing liquid is: take the pickling liquid as the mother liquid, add 0.07 grams of papain (2.5 million activity units) per liter of the pickling liquid, 4 grams of calcium chloride, and 1 gram of hexametaphosphate.

[0030] Dip the tenderized light chicken into the marinade for marinating. Take 150 kg of light chicken as an example, use 150L of pickling solution, the formula of the pickling solution is: each liter of pickling solution contains 12g of salt, 12g of white sugar, 5g of monosodium glutamate, 3ml of white wine, 10g of fennel, 7g of fennel, 3g of peppercorns, Kernel 4g, carda...

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PUM

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Abstract

The present invention belongs to the field of food producing, and discloses the production process of air dried chicken with obsolete laying fowl as material. The production process disease killing, chicken meat tendering, fast pickling, air drying, post-cooking, packing, sterilizing, and other steps. The present invention raises the additional value of obsolete laying fowl, lowers the production cost of air dried chicken, and is simple and suitable for industrial production, and the product has delicious taste.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a modern production method of chickens using culled laying hens as raw materials. technical background [0002] Wind chicken is a traditional cured meat product. Since pickling and air-drying are all carried out under natural conditions, in order to prevent product spoilage, it can only be produced in winter while maintaining a high salinity (7% to 15%). Under the conditions of low temperature and high salt, although the spoilage of microorganisms is effectively controlled, it also reduces the drying rate and the activity of muscle endogenous enzymes, and slows down various biochemical reactions that form the unique flavor of cured products. Therefore, in order to obtain a satisfactory local flavor, only further prolonging the post-ripening time after air-drying results in a production cycle of up to 20-25 days. In addition, wind chicken products are usually sold as raw products, wh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L13/50A23L27/10
Inventor 徐为民魏跃徐幸莲
Owner 魏跃