Method for processing bone-in chicken

Abstract

The application belongs to the technical field of food processing, and particularly relates to a bone-in chicken processing method. The bone-in chicken processing method comprises the following steps: mixing a polysaccharide gel material with water to obtain a water dispersion of the polysaccharide gel material; heating the water dispersion of the polysaccharide gel material to 60-65 DEG C and then cooling it to below 40 DEG C to obtain a low-gel-strength colloid; and injecting the low-gel-strength colloid into a bone cavity of the bone-in chicken. In the application, the water dispersion of the polysaccharide gel material is heated and then cooled to obtain a low-gel-strength colloid, which is injected into the bone cavity of the bone-in chicken. Thus, when the bone-in chicken is cooked, the low-gel-strength colloid forms a strong heat irreversible gel due to high temperature, so that the flowable material in the bone cavity is solidified together, thereby effectively preventing the flowable material in the bone cavity from flowing out in large quantities, and solving the technical problem of a large area of deep purple blood stasis at the joint of the bone and meat of the bone-in chicken after cooking.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for processing bone-in chicken. Background Technology

[0002] Currently, after cooking bone-in chicken, large, invisible, dark purple bruising appears at the bone-meat junction. Fresh chicken stored and transported at -5 to -2°C accounts for approximately 50-60% of this bruising; frozen chicken stored below -18°C exhibits particularly severe bruising, accounting for approximately 80-90%. Therefore, new methods are needed to address the technical problem of large-area, dark purple bruising appearing after cooking bone-in chicken. Summary of the Invention

[0003] Based on this, the present invention provides a method for processing bone-in chicken, which solves at least one problem in the prior art, such as the problem of blood stasis at the bone-meat junction after the bone-in chicken is cooked due to the low-temperature storage process.

[0004] The present invention provides a method for processing bone-in chicken, comprising the following steps:

[0005] The polysaccharide gel material was mixed with water to obtain an aqueous dispersion of the polysaccharide gel material.

[0006] The aqueous dispersion of the polysaccharide gel material was heated to 60-65 °C and then cooled to below 40 °C to obtain a low-gel colloid.

[0007] The low-gel colloid is injected into the bone cavity of the bone-in chicken meat.

[0008] In this invention, an aqueous dispersion of polysaccharide gelling material is heated and then cooled to obtain a low-gel-degree colloid, which is then injected into the bone cavity of bone-in chicken. Thus, when the bone-in chicken is cooked, the low-gel-degree colloid forms an irreversible thermal gel due to the high temperature, which can cause the fluid substances in the bone cavity to solidify together, thereby preventing the fluid substances in the bone cavity from flowing out and solving the technical problem of dark purple bruising after bone-in chicken is cooked.

[0009] The technical solution adopted in the embodiments of the present invention can achieve at least the following beneficial effects: the processing technology is simple and easy to operate; the processing does not contain any chemical additives and is green and healthy; after processing, the bone marrow gel is relatively stable after conventional low-temperature storage, transportation and cooking process of bone-in chicken, and dark purple bruising is not likely to appear at the bone-meat junction after cooking of bone-in chicken. Attached Figure Description

[0010] Figure 1 The image shows the apparent distribution of blood stasis in bone-in chicken meat after cooking following the injection of 1 wt% of different types of colloids into the bone cavity in Examples 1 and Comparative Examples 1-3.

[0011] Figure 2 The figure shown is a graph of the bruising area obtained after cooking bone-in chicken meat by injecting 1 wt% of different types of colloids into the chicken bone cavity in Example 1 and Comparative Examples 1-3.

[0012] Figure 3 The figures shown are the apparent distribution of blood stasis in bone-in chicken meat after cooking, after different concentrations of kerogen were injected into the bone cavity in Examples 1-3, Examples 5-6, and Comparative Example 3.

[0013] Figure 4 The figures shown are data on the area of ​​bruising obtained after cooking bone-in chicken meat with different concentrations of gentanol injected into the bone cavity in Examples 1-3, Examples 5-6 and Comparative Example 3.

[0014] Figure 5 The figures shown are the apparent distribution of blood stasis in bone-in chicken meat after cooking, in Examples 1, 4, and 7-10, after 1 wt% kerogen prepared at different temperatures was injected into the chicken bone cavity.

[0015] Figure 6 The figures shown are data on the area of ​​bruising obtained after cooking bone-in chicken meat prepared at different temperatures by injecting 1 wt% kerogen into the bone cavity in Examples 1, 4, and 7-10. Detailed Implementation

[0016] The following will describe some embodiments of the present invention clearly and completely with reference to the accompanying drawings, so as to fully illustrate the purpose, solution and effect of the present invention.

[0017] The inventors discovered that the gel properties of bone marrow in bone-in chicken are destroyed by low temperatures, subsequently flowing through the bone sutures to the bone-meat junction, causing large areas of deep purple bruising at the bone-meat junction after the chicken is cooked. Heating and cooling an aqueous dispersion of a polysaccharide gelling substance to form a low-density gel, and then injecting this low-density gel into the chicken bone, can prevent the appearance of deep purple bruising in bone-in chicken after cooking. The polysaccharide gelling substance can be curdlan. Curdlan is a water-insoluble dextran composed of 400-500 glucose residues linked by β-1,3 glycosidic bonds. Curdlan is insoluble in water, but it swells in water and is easily dispersed in cold water. After high-speed stirring, a more uniform dispersion is formed, which gels upon heating. Based on its properties, it can be classified into low-gel-degree colloids and high-gel-degree colloids. Heating an aqueous dispersion of gluconolactone to approximately 60-65°C and then cooling it to below approximately 40°C forms a thermally reversible, low-gel colloid. However, heating the aqueous dispersion to above approximately 80°C forms a strong, thermally irreversible gel, the gel strength of which increases with increasing temperature. Further heating up to 130°C further increases the gel strength. Gluconolactone exhibits high thermal stability, making it suitable for high-temperature heating conditions in food processing such as boiling, frying, and microwave ovens. Because its structure does not change during freezing and thawing, it possesses freeze-resistant properties and is widely used in frozen food processing.

[0018] Accordingly, the present invention provides a method for processing bone-in chicken meat, which includes the following steps:

[0019] The polysaccharide gel material was mixed with water to obtain an aqueous dispersion of the polysaccharide gel material.

[0020] The aqueous dispersion of the polysaccharide gel material was heated to 60-65 °C and then cooled to below 40 °C to obtain a low-gel colloid.

[0021] The low-gel colloid is injected into the bone cavity of the bone-in chicken meat.

[0022] In some preferred embodiments, the polysaccharide gelling material is gellan gum.

[0023] In some preferred embodiments, the concentration of the aqueous dispersion of the polysaccharide gel material is 0.1-3 wt%. In more preferred embodiments, the concentration of the aqueous dispersion of the polysaccharide gel material is 1-3 wt%.

[0024] In some preferred embodiments, the bone-in chicken meat may be chicken thigh, chicken drumstick, chicken wing, etc.

[0025] In some preferred embodiments, the aqueous dispersion of the polysaccharide gel is heated to 60 °C and then cooled to room temperature.

[0026] In some preferred embodiments, the bone-in chicken processing method further includes the step of: storing the bone-in chicken injected with low-gel-content gellan gum at a low temperature. Preferably, the low-temperature storage temperature is -18 to -2 °C.

[0027] The following describes some specific embodiments and compares them with comparative examples.

[0028] In the following examples and comparative examples, the steps for measuring the area of ​​bruising are as follows:

[0029] 1. Remove the bones from the cooked bone-in chicken;

[0030] 2. Cut the boneless chicken along the direction of deboning;

[0031] 3. Lay the boneless chicken flat on the table with the inside (the side with bruising where the meat meets the bone) facing up;

[0032] 4. Take a top-down view of the above-mentioned boneless chicken with bruises using a camera;

[0033] 5. Use Adobe Photoshop to calculate the total number of pixels P0 in the chicken meat and the number of pixels P1 in the bruised chicken meat;

[0034] 6. The area of ​​deep bruising in chicken meat, S (%) = P1 / P0.

[0035] Example 1

[0036] Process the chicken thighs according to the following steps:

[0037] 1. Mix guar gum with water at room temperature to prepare a 1 wt% guar gum aqueous dispersion;

[0038] 2. Heat the gelatin dispersion described in step 1 to 60 °C and then cool it to room temperature to obtain a low-gel-degree colloid;

[0039] 3. The low gelation colloid described in step 2 is injected into the bone cavity through a puncture in the joint socket of the chicken's upper leg, with an injection volume of approximately 1 mL;

[0040] 4. Store the chicken thighs processed in step 3 at -18 ℃ for 7 days;

[0041] 5. Thaw the chicken thigh described in step 4 at room temperature for 12 hours;

[0042] 6. Microwave the thawed chicken thigh from step 5 for 15 minutes.

[0043] The mixture of bone marrow and injected colloid in the chicken upper leg will gradually solidify during the cooking process and is less likely to leak into the bone-meat junction. Measurements showed that the deep bruising area in the chicken upper leg was approximately 1.57%, representing an average reduction of about 77.98% compared to the deep bruising area in the untreated chicken upper leg (7.13%).

[0044] Example 2

[0045] Process the chicken thighs according to the following steps:

[0046] 1. Mix guar gum with water at room temperature to prepare a 2 wt% guar gum aqueous dispersion;

[0047] 2. Heat the gelatin dispersion described in step 1 to 60 °C and then cool it to room temperature to obtain a low-gel-degree colloid;

[0048] 3. The low gelation colloid described in step 2 is injected into the bone cavity through a puncture in the joint socket of the chicken's upper leg, with an injection volume of approximately 1 mL;

[0049] 4. Store the chicken thighs processed in step 3 at -18 ℃ for 7 days;

[0050] 5. Thaw the chicken thigh described in step 4 at room temperature for 12 hours;

[0051] 6. Microwave the thawed chicken thigh from step 5 for 15 minutes.

[0052] The mixture of bone marrow and injected colloid in the chicken upper leg will gradually solidify during the cooking process and is less likely to leak into the bone-meat junction. Measurements showed that the deep bruising area in the chicken upper leg was approximately 1.66%, representing an average reduction of about 76.72% compared to the deep bruising area in the untreated chicken upper leg (7.13%).

[0053] Example 3

[0054] Process the chicken thighs according to the following steps:

[0055] 1. Mix guar gum with water at room temperature to prepare a 3 wt% guar gum aqueous dispersion;

[0056] 2. Heat the gelatin dispersion described in step 1 to 60 °C and then cool it to room temperature to obtain a low-gel-degree colloid;

[0057] 3. The low gelation colloid described in step 2 is injected into the bone cavity through a puncture in the joint socket of the chicken's upper leg, with an injection volume of approximately 1 mL;

[0058] 4. Store the chicken thighs processed in step 3 at -18 ℃ for 7 days;

[0059] 5. Thaw the chicken thigh described in step 4 at room temperature for 12 hours;

[0060] 6. Microwave the thawed chicken thigh from step 5 for 15 minutes.

[0061] The mixture of bone marrow and injected colloid in the chicken upper leg will gradually solidify during the cooking process and is less likely to leak into the bone-meat junction. Measurements showed that the deep bruising area in the chicken upper leg was approximately 1.4%, representing an average reduction of about 80.36% compared to the deep bruising area in the untreated chicken upper leg (7.13%).

[0062] Example 4

[0063] Process the chicken thighs according to the following steps:

[0064] 1. Mix guar gum with water at room temperature to prepare a 1 wt% guar gum aqueous dispersion;

[0065] 2. Heat the gelatin dispersion described in step 1 to 65 °C and then cool it to room temperature to obtain a low-gel-degree colloid;

[0066] 3. The low gelation colloid described in step 2 is injected into the bone cavity through a puncture in the joint socket of the chicken's upper leg, with an injection volume of approximately 1 mL;

[0067] 4. Store the chicken thighs processed in step 3 at -18 ℃ for 7 days;

[0068] 5. Thaw the chicken thigh described in step 4 at room temperature for 12 hours;

[0069] 6. Microwave the thawed chicken thigh from step 5 for 15 minutes.

[0070] The mixture of bone marrow and injected colloid in the chicken upper leg will gradually solidify during the cooking process and is less likely to leak into the bone-meat junction. Measurements showed that the deep bruising area in the chicken upper leg was approximately 1.71%, representing an average reduction of about 76.02% compared to the deep bruising area in the untreated chicken upper leg (7.13%).

[0071] Example 5

[0072] Process the chicken thighs according to the following steps:

[0073] 1. Mix guar gum with water at room temperature to prepare a 0.1 wt% guar gum aqueous dispersion;

[0074] 2. Heat the gelatin dispersion described in step 1 to 60 °C and then cool it to room temperature to obtain a low-gel-degree colloid;

[0075] 3. The low gelation colloid described in step 2 is injected into the bone cavity through a puncture in the joint socket of the chicken's upper leg, with an injection volume of approximately 1 mL;

[0076] 4. Store the chicken thighs processed in step 3 at -18 ℃ for 7 days;

[0077] 5. Thaw the chicken thigh described in step 4 at room temperature for 12 hours;

[0078] 6. Microwave the thawed chicken thigh from step 5 for 15 minutes.

[0079] The mixture of bone marrow and injected colloid in the chicken upper leg will gradually solidify during the cooking process and is less likely to leak into the bone-meat junction. Measurements showed that the deep bruising area in the chicken upper leg was approximately 6.93%, representing an average reduction of about 2.81% compared to the deep bruising area in the untreated chicken upper leg (7.13%).

[0080] Example 6

[0081] Process the chicken thighs according to the following steps:

[0082] 1. Mix guar gum with water at room temperature to prepare a 0.5 wt% guar gum aqueous dispersion;

[0083] 2. Heat the gelatin dispersion described in step 1 to 60 °C and then cool it to room temperature to obtain a low-gel-degree colloid;

[0084] 3. The low gelation colloid described in step 2 is injected into the bone cavity through a puncture in the joint socket of the chicken's upper leg, with an injection volume of approximately 1 mL;

[0085] 4. Store the chicken thighs processed in step 3 at -18 ℃ for 7 days;

[0086] 5. Thaw the chicken thigh described in step 4 at room temperature for 12 hours;

[0087] 6. Microwave the thawed chicken thigh from step 5 for 15 minutes.

[0088] The mixture of bone marrow and injected colloid in the chicken upper leg will gradually solidify during the cooking process and is less likely to leak into the bone-meat junction. Measurements showed that the deep hematoma area in the chicken upper leg was approximately 6.56%, representing an average reduction of about 7.99% compared to the deep hematoma area in the untreated chicken upper leg (7.13%).

[0089] Example 7

[0090] Process the chicken thighs according to the following steps:

[0091] 1. Mix guar gum with water at room temperature to prepare a 1 wt% guar gum aqueous dispersion;

[0092] 2. Heat the gelatin dispersion described in step 1 to 40 °C and then cool it to room temperature to obtain a low-gel-degree colloid;

[0093] 3. The low gelation colloid described in step 2 is injected into the bone cavity through a puncture in the joint socket of the chicken's upper leg, with an injection volume of approximately 1 mL;

[0094] 4. Store the chicken thighs processed in step 3 at -18 ℃ for 7 days;

[0095] 5. Thaw the chicken thigh described in step 4 at room temperature for 12 hours;

[0096] 6. Microwave the thawed chicken thigh from step 5 for 15 minutes.

[0097] The mixture of bone marrow and injected colloid in the chicken upper leg will gradually solidify during the cooking process and is less likely to leak into the bone-meat junction. Measurements showed that the deep hematoma area in the chicken upper leg was approximately 6.7%, representing an average reduction of about 6.03% compared to the deep hematoma area in the untreated chicken upper leg (7.13%).

[0098] Example 8

[0099] Process the chicken thighs according to the following steps:

[0100] 1. Mix guar gum with water at room temperature to prepare a 1 wt% guar gum aqueous dispersion;

[0101] 2. Heat the gelatin dispersion described in step 1 to 45 °C and then cool it to room temperature to obtain a low-gel-degree colloid;

[0102] 3. The low gelation colloid described in step 2 is injected into the bone cavity through a puncture in the joint socket of the chicken's upper leg, with an injection volume of approximately 1 mL;

[0103] 4. Store the chicken thighs processed in step 3 at -18 ℃ for 7 days;

[0104] 5. Thaw the chicken thigh described in step 4 at room temperature for 12 hours;

[0105] 6. Microwave the thawed chicken thigh from step 5 for 15 minutes.

[0106] The mixture of bone marrow and injected colloid in the chicken upper leg will gradually solidify during the cooking process and is less likely to leak into the bone-meat junction. Measurements showed that the deep hematoma area in the chicken upper leg was approximately 6.94%, representing an average reduction of about 2.66% compared to the deep hematoma area in the untreated chicken upper leg (7.13%).

[0107] Example 9

[0108] Process the chicken thighs according to the following steps:

[0109] 1. Mix guar gum with water at room temperature to prepare a 1 wt% guar gum aqueous dispersion;

[0110] 2. Heat the gelatin dispersion described in step 1 to 50 °C and then cool it to room temperature to obtain a low-gel-degree colloid;

[0111] 3. The low gelation colloid described in step 2 is injected into the bone cavity through a puncture in the joint socket of the chicken's upper leg, with an injection volume of approximately 1 mL;

[0112] 4. Store the chicken thighs processed in step 3 at -18 ℃ for 7 days;

[0113] 5. Thaw the chicken thigh described in step 4 at room temperature for 12 hours;

[0114] 6. Microwave the thawed chicken thigh from step 5 for 15 minutes.

[0115] The mixture of bone marrow and injected colloid in the chicken upper leg will gradually solidify during the cooking process and is less likely to leak into the bone-meat junction. Measurements showed that the deep bruising area in the chicken upper leg was approximately 6.62%, representing an average reduction of about 7.15% compared to the deep bruising area in the untreated chicken upper leg (7.13%).

[0116] Example 10

[0117] Process the chicken thighs according to the following steps:

[0118] 1. Mix guar gum with water at room temperature to prepare a 1 wt% guar gum aqueous dispersion;

[0119] 2. Heat the gelatin dispersion described in step 1 to 55 °C and then cool it to room temperature to obtain a low-gel-degree colloid;

[0120] 3. The low gelation colloid described in step 2 is injected into the bone cavity through a puncture in the joint socket of the chicken's upper leg, with an injection volume of approximately 1 mL;

[0121] 4. Store the chicken thighs processed in step 3 at -18 ℃ for 7 days;

[0122] 5. Thaw the chicken thigh described in step 4 at room temperature for 12 hours;

[0123] 6. Microwave the thawed chicken thigh from step 5 for 15 minutes.

[0124] The mixture of bone marrow and injected colloid in the chicken upper leg will gradually solidify during the cooking process and is less likely to leak into the bone-meat junction. Measurements showed that the deep bruising area in the chicken upper leg was approximately 2.44%, representing an average reduction of about 6.03% compared to the deep bruising area in the untreated chicken upper leg (7.13%).

[0125] Comparative Example 1

[0126] Process the chicken thighs according to the following steps:

[0127] 1. Mix sodium alginate with water at room temperature to prepare a 1 wt% sodium alginate aqueous dispersion;

[0128] 2. Add 0.5 wt% calcium chloride to the sodium alginate aqueous dispersion described in step 1 to obtain 1 wt% alginate colloid;

[0129] 3. The alginate colloid described in step 2 is injected into the bone cavity through a puncture in the joint socket of the chicken's upper leg, with an injection volume of approximately 1 mL;

[0130] 4. Store the chicken thighs processed in step 3 at -18 ℃ for 7 days;

[0131] 5. Thaw the chicken thigh described in step 4 at room temperature for 12 hours;

[0132] 6. Microwave the thawed chicken thigh from step 5 for 15 minutes.

[0133] The mixture of bone marrow and injected colloid in the chicken upper leg will gradually solidify during the cooking process and is less likely to leak into the bone-meat junction. Measurements showed that the deep bruising area in the chicken upper leg was approximately 5.34%, representing an average reduction of about 25.11% compared to the deep bruising area in the untreated chicken upper leg (7.13%).

[0134] The difference between Comparative Example 1 and Example 1 is that in Example 1, the colloid injected into the chicken bone cavity in step 3 was 1 wt% guar gum, which reduced the area of ​​deep bruising in the upper leg of the chicken by an average of about 77.98% compared to the area of ​​deep bruising in the upper leg of the untreated chicken; while in Comparative Example 1, the colloid injected into the chicken bone cavity in step 3 was 1 wt% alginate, which reduced the area of ​​deep bruising in the upper leg of the chicken by an average of about 25.11% compared to the area of ​​deep bruising in the upper leg of the untreated chicken.

[0135] Comparative Example 2

[0136] Process the chicken thighs according to the following steps:

[0137] 1. Mix ι-carrageenan with water at 80 °C at room temperature to prepare a 1 wt% ι-carrageenan aqueous dispersion;

[0138] 2. Add 1 wt% sodium chloride to the ι-carrageenan aqueous dispersion described in step 1 to obtain 1 wt% ι-carrageenan colloid;

[0139] 3. The ι-carrageenan colloid described in step 2 is injected into the bone cavity through a puncture in the joint socket of the chicken's upper leg, with an injection volume of approximately 1 mL;

[0140] 4. Store the chicken thighs processed in step 3 at -18 ℃ for 7 days;

[0141] 5. Thaw the chicken thigh described in step 4 at room temperature for 12 hours;

[0142] 6. Microwave the thawed chicken thigh from step 5 for 15 minutes.

[0143] The mixture of bone marrow and injected colloid in the chicken upper leg will gradually solidify during the cooking process and is less likely to leak into the bone-meat junction. Measurements showed that the deep hematoma area in the chicken upper leg was approximately 6.78%, representing an average reduction of about 4.91% compared to the deep hematoma area in the untreated chicken upper leg (7.13%).

[0144] The difference between Comparative Example 2 and Example 1 is that in Example 1, the colloid injected into the chicken bone cavity in step 3 was 1 wt% guar gum, which reduced the area of ​​deep bruising in the upper leg of the chicken by an average of about 77.98% compared to the area of ​​deep bruising in the upper leg of the untreated chicken; while in Comparative Example 2, the colloid injected into the chicken bone cavity in step 3 was 1 wt% 1-carrageenan, which reduced the area of ​​deep bruising in the upper leg of the chicken by an average of about 4.91% compared to the area of ​​deep bruising in the upper leg of the untreated chicken.

[0145] Comparative Example 3

[0146] Process the chicken thighs according to the following steps:

[0147] 1. Store the chicken thighs at -18 ℃ for 7 days;

[0148] 2. Thaw the chicken thighs described in step 1 at room temperature for 12 hours;

[0149] 3. Microwave the thawed chicken thigh from step 2 for 15 minutes.

[0150] Measurements showed that the deep bruising area in the chicken's upper leg was approximately 7.13%.

[0151] The difference between Comparative Example 3 and Example 1 is that Comparative Example 3 did not inject guar gum, that is, the untreated chicken thigh was directly refrigerated, thawed and cooked, and the deep bruising area of ​​the chicken thigh was larger.

[0152] The above description is merely a preferred embodiment of the present invention, and the present invention is not limited to the above-described embodiments. Embodiments that achieve the same or equivalent technical effects using the same or equivalent means should all fall within the protection scope of the present invention.

Claims

1. A method for processing bone-in chicken meat, comprising the following steps: The polysaccharide gel material was mixed with water to obtain an aqueous dispersion of the polysaccharide gel material. The aqueous dispersion of the polysaccharide gel material was heated to 60-65 °C and then cooled to below 40 °C to obtain a low-gel colloid. The low-gel colloid is injected into the bone cavity of the bone-in chicken meat; The polysaccharide gelling substance is guar gum; The concentration of the aqueous dispersion of the polysaccharide gel is 1-3 wt%.

2. The method for processing bone-in chicken meat according to claim 1, characterized in that, The bone-in chicken meat refers to chicken thighs, chicken drumsticks, or chicken wings.

3. The method for processing bone-in chicken meat according to claim 1, characterized in that, The aqueous dispersion of the polysaccharide gel was heated to 60 °C and then cooled to room temperature.

4. The method for processing bone-in chicken meat according to claim 1, characterized in that, The bone-in chicken processing method further includes the following step: storing the bone-in chicken that has been injected with low-gel colloid at low temperature.

5. The method for processing bone-in chicken meat according to claim 4, characterized in that, The temperature for low-temperature storage is -18 to -2 ℃.

6. The method for processing bone-in chicken meat according to claim 4, characterized in that, The low-temperature storage period is 7 days.

7. Bone-in chicken meat obtained by the bone-in chicken processing method according to any one of claims 1 to 6.

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