Emulsified Poultry Brine Injection Retention
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Solution Overview
Problem
Existing brine injection methods for poultry fail to retain moisture and flavor effectively, especially when there is a delay between injection and cooking, and consumers seek lower sodium and fewer artificial ingredients in meat products.
Innovation Solution
An emulsified brine is injected into whole poultry, composed of poultry substrate (dark and white meat, fat, and skin) mixed with water and optional flavorings, with a preservative, maintaining a temperature below the poultry's temperature to prevent bacterial growth, using beveled or curved injection needles to prevent brine buildup.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional brine injection methods are used, then poultry can be flavored and moistened, but the brine is not retained effectively within the poultry, especially when there is a delay between injection and cooking
Solution Approach 1:
The patent changes the physical parameter of the brine by increasing its viscosity through the addition of hydrocolloids and other thickening agents. This parameter change allows the brine to be retained within the poultry matrix for extended periods without draining or leaking, thereby resolving the contradiction between maintaining reliability (brine retention) and accommodating time delays before cooking.
2Reliability
If salt and artificial ingredients are added to brine to aid retention, then brine retention improves, but consumer desire for lower sodium and fewer artificial ingredients conflicts with this approach
Solution Approach 1:
The patent introduces hydrocolloids and natural thickening agents as intermediary substances that enable brine retention through viscosity enhancement rather than relying on high salt concentrations. These intermediaries perform the retention function while being perceived as more natural and healthier alternatives to excessive salt and artificial preservatives, thus resolving the contradiction between reliability (retention) and harmful factors (sodium and artificial ingredients).
3Quantity of substance
If brine is injected into poultry, then moisture and flavor are improved, but brine buildup at injection sites occurs which affects quality
Solution Approach 1:
The patent modifies the viscosity parameter of the brine solution to create a thicker, more cohesive fluid that distributes more uniformly throughout the poultry matrix during injection. This parameter change prevents excessive pooling or buildup at injection sites while maintaining adequate moisture content, thereby resolving the contradiction between quantity of substance (moisture) and manufacturing precision (distribution uniformity).
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The emulsified brine significantly improves brine retention within the poultry, maintaining moisture and flavor both before and after cooking, with reduced sodium content and minimal artificial ingredients, resulting in higher retention rates compared to traditional brines.
Implementation Method 1
The poultry substrate is emulsified with water and optionally also ice
Data Source
AI summary
A brine for injecting into whole poultry is composed of substrate poultry meat which has been emulsified. The substrate poultry meat may consist of white meat, dark meat, or a combination of white meat and dark meat in proportion to their natural occurrence in the poultry. The poultry substrate for the brine may also include fat and skin from the poultry, optionally in proportion to their presence in the poultry. The emulsified brine composed of poultry substrate components is injected into whole poultry birds utilizing unique injection needles wherein the inlet side ports of the hollow needles are beveled or flared or curved or rounded. Such beveling or flaring or rounding or curving extends outwardly in the direction of the inlet port extending outwardly from the hollow interior of the needle.