CA2016939A1 - Processing of poultry - Google Patents
Processing of poultryInfo
- Publication number
- CA2016939A1 CA2016939A1 CA 2016939 CA2016939A CA2016939A1 CA 2016939 A1 CA2016939 A1 CA 2016939A1 CA 2016939 CA2016939 CA 2016939 CA 2016939 A CA2016939 A CA 2016939A CA 2016939 A1 CA2016939 A1 CA 2016939A1
- Authority
- CA
- Canada
- Prior art keywords
- poultry
- crusted
- cryogen
- crust
- blizzard
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/064—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Scalded, defeathered and eviscerated poultry is exposed to a cryogen atmosphere at a temperature of about -30°F. or below, by moving the poultry for about 5 minutes through an atmosphere created by expanding liquid cryogen to create a blizzard of cryogen snow and vapor.
The skin and a part of the meat immediately therebeneath is chilled to form a soft outer crust, and the crusted poultry is equilibrated in a cold zone until the carcass reaches 40°F. or below.
The crust may be created while the carcasses move along an endless belt in a freezer enclosure while fans and liquid cryogen spray nozzles create the blizzard of snow. The crusted poultry may be sprayed with water during equilibration to preserve an attractive appearance of the outer skin, or alternatively, the crusted poultry may be moved through an ice-water bath. Evaporative air chilling may also be used to initially lower the temperature of the poultry prior to the formation of the soft outer crust.
The skin and a part of the meat immediately therebeneath is chilled to form a soft outer crust, and the crusted poultry is equilibrated in a cold zone until the carcass reaches 40°F. or below.
The crust may be created while the carcasses move along an endless belt in a freezer enclosure while fans and liquid cryogen spray nozzles create the blizzard of snow. The crusted poultry may be sprayed with water during equilibration to preserve an attractive appearance of the outer skin, or alternatively, the crusted poultry may be moved through an ice-water bath. Evaporative air chilling may also be used to initially lower the temperature of the poultry prior to the formation of the soft outer crust.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA 2016939 CA2016939C (en) | 1990-05-16 | 1990-05-16 | Processing of poultry |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA 2016939 CA2016939C (en) | 1990-05-16 | 1990-05-16 | Processing of poultry |
Publications (2)
Publication Number | Publication Date |
---|---|
CA2016939A1 true CA2016939A1 (en) | 1991-11-17 |
CA2016939C CA2016939C (en) | 1997-04-15 |
Family
ID=4145000
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA 2016939 Expired - Lifetime CA2016939C (en) | 1990-05-16 | 1990-05-16 | Processing of poultry |
Country Status (1)
Country | Link |
---|---|
CA (1) | CA2016939C (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2002078456A1 (en) * | 2001-03-28 | 2002-10-10 | Andrew Butler | Carcass chilling pr0cess |
WO2003024235A1 (en) * | 2001-09-18 | 2003-03-27 | Air Products And Chemicals, Inc. | Tenderization of poultry meat |
GB2491590A (en) * | 2011-06-07 | 2012-12-12 | Matthews Bernard Ltd | Process for reducing number of microorganisms on the surface of meat by cooling the surface membrane |
GB2525526A (en) * | 2011-06-07 | 2015-10-28 | Matthews Bernard Ltd | Food hygiene method and food product |
EP3395177A1 (en) * | 2011-09-08 | 2018-10-31 | Linde Aktiengesellschaft | Method of antibacterial treatment of a carcass |
-
1990
- 1990-05-16 CA CA 2016939 patent/CA2016939C/en not_active Expired - Lifetime
Cited By (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2002078456A1 (en) * | 2001-03-28 | 2002-10-10 | Andrew Butler | Carcass chilling pr0cess |
US6481220B2 (en) | 2001-03-28 | 2002-11-19 | Andrew Butler | Carcass chilling process |
WO2003024235A1 (en) * | 2001-09-18 | 2003-03-27 | Air Products And Chemicals, Inc. | Tenderization of poultry meat |
GB2491590A (en) * | 2011-06-07 | 2012-12-12 | Matthews Bernard Ltd | Process for reducing number of microorganisms on the surface of meat by cooling the surface membrane |
GB2491590B (en) * | 2011-06-07 | 2014-08-06 | Matthews Bernard Ltd | Food hygiene method and food product |
GB2513451A (en) * | 2011-06-07 | 2014-10-29 | Matthews Bernard Ltd | Food hygiene method and food product |
GB2525526A (en) * | 2011-06-07 | 2015-10-28 | Matthews Bernard Ltd | Food hygiene method and food product |
GB2513451B (en) * | 2011-06-07 | 2015-11-04 | Matthews Bernard Ltd | Food hygiene method and food product |
AU2012266004B2 (en) * | 2011-06-07 | 2015-11-26 | Bernard Matthews Foods Limited | Food hygiene method and food product |
GB2526728A (en) * | 2011-06-07 | 2015-12-02 | Matthews Bernard Ltd | Food hygiene method and food product |
GB2526730A (en) * | 2011-06-07 | 2015-12-02 | Matthews Bernard Ltd | Food hygiene method and food product |
GB2526729A (en) * | 2011-06-07 | 2015-12-02 | Matthews Bernard Ltd | Food hygiene method and food product |
JP2016032482A (en) * | 2011-06-07 | 2016-03-10 | バーナード マシューズ リミテッド | Food hygiene method and food product |
GB2525526B (en) * | 2011-06-07 | 2016-05-11 | Matthews Bernard Ltd | Food hygiene method and food product |
GB2526729B (en) * | 2011-06-07 | 2016-05-11 | Matthews Bernard Ltd | Food hygiene method and food product |
GB2526728B (en) * | 2011-06-07 | 2016-05-11 | Matthews Bernard Ltd | Food hygiene method and food product |
JP2016093200A (en) * | 2011-06-07 | 2016-05-26 | バーナード マシューズ リミテッド | Food hygiene method and food product |
AU2017203094B2 (en) * | 2011-06-07 | 2018-06-07 | Bernard Matthews Foods Limited | Food hygiene method and food product |
EP3395177A1 (en) * | 2011-09-08 | 2018-10-31 | Linde Aktiengesellschaft | Method of antibacterial treatment of a carcass |
Also Published As
Publication number | Publication date |
---|---|
CA2016939C (en) | 1997-04-15 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EEER | Examination request | ||
MKEX | Expiry |