CN101133860B - Poultry product processing method and product thereof - Google Patents
Poultry product processing method and product thereof Download PDFInfo
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- CN101133860B CN101133860B CN2007101522028A CN200710152202A CN101133860B CN 101133860 B CN101133860 B CN 101133860B CN 2007101522028 A CN2007101522028 A CN 2007101522028A CN 200710152202 A CN200710152202 A CN 200710152202A CN 101133860 B CN101133860 B CN 101133860B
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- cube meat
- prickly ash
- chinese prickly
- minute
- stew
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Abstract
The present invention belongs to the field of food processing technology, in the concrete, it relates to a processing method of poultry product and its poultry product. Said processing method includes the following steps: cleaning killed poultry, plucking, cutting, curing, scalding, flavouring, deep-frying, packaging and high-temperature sterilizing so as to obtain the invented product.
Description
Technical field
The present invention relates to food processing, be specifically related to a kind of processing method and goods of poultry products.
Background technology
The variation of the living and diet custom of Along with people's, meat of poultris food such as chicken, duck, goose are also weeded out the old and bring forth the new; Particularly to leisure food.Leisure food pursue localization, personalization, special taste, mouthfeel good, chew characteristics such as strength is strong; Birds such as existing chicken, duck, goose, its feeding period is short, and body tissue is tender, shaky, and moisture is high.Conventional preparation process is: to poultry cut apart, pickle, stew in soy sauce is tasty, finished product after the frying, packing, high temperature sterilization, packing; Adopt the poultry goods of traditional prepared; The product mouthfeel is poor; And fragrance loss is big, and product inlet is mashed, shortage is chewed strength, detects moisture and reaches about 60%.
Summary of the invention
The objective of the invention is provides a kind of mouthfeel good to above deficiency, and it is strong to chew strength, and loss of aroma is little, the processing method of the poultry products that moisture is low.
Another object of the present invention provides a kind of poultry products of processing with the processing method of poultry products.
For realizing above-mentioned purpose, technical scheme of the present invention is: a kind of processing method of poultry products may further comprise the steps:
(1) will be through the poultry unhairing of slaughtering, remove internal organ, flushing, and its dividing processing is obtained cube meat;
(2) pickle: get salt, ginger mud, cooking wine, Chinese prickly ash, pepper and cube meat and mix, be placed on 5-8 ℃ and pickled 2-3 hour between pickling;
(3) blanching: with 40-60 ℃ clear water, the cube meat of pickling is placed on rinsing in the water, the blood that the flush away cube meat penetrates is waken up and is waited peculiar smell, pulls out to drain;
(4) stew in soy sauce: salt, spice cartridge bag, pig keel are put into clear water burn to boiling, the fire of larding speech with literary allusions boiled 3-4 hour; Again will be through cube meat, cooking wine, the white granulated sugar of blanching, monosodium glutamate is put into thick gravy, and 10-15 minute stew in soy sauce time fished for out and drains;
(5) temperature automatically controlled fried system: put edible vegetable oil in the pot, oily temperature control is in the time of 140-150 ℃, and the cube meat that stew in soy sauce is good is put into oil, explodes to remove cube meat moisture in 4-5 minute;
(6) frying: put into chilli oil in the pot, oily temperature control is at 100 ℃-120 ℃, adds mashed garlic, Chinese prickly ash, pepper, five-spice powder, sesame again and stir-fries 1-2 minute, will explode cube meat after the system then and put into and stir-fry 2-3 minute;
(7) packing: the cube meat after the frying is put in the packaging material, finds time, seal with vacuum packing machine;
(8) sterilization: packaged semi-finished product are put into the high temperature sterilization jar, carry out high temperature sterilization;
(9) finished product of processing is packed the back vanning again;
The weight portion that the used raw material of described curing process is formed is: cube meat 4000-6000 part, salt 150-200 part, ginger 40-60 part, Chinese prickly ash 40-60 part, pepper 40-60 part, cooking wine 20-30 part;
The weight portion that the used raw material of described stew in soy sauce process is formed is: clear water 4000-6000 part, salt 100-150 part, pig keel 400-600 part, cooking wine 30-100 part, white granulated sugar 50-80 part, monosodium glutamate 20-30 part, a little 0-0.01 part of Monascus color;
The raw material of described spice cartridge bag is formed: capsicum 100-300 part, fennel 50-75 part, tsaoko 50-75 part, beautiful osmanthus 40-50 part, nutmeg 25-30 part, fennel seeds 25-30 part, Chinese prickly ash 25-30 part, husky ginger 20-25 part, basyleave 25-40 part, dried orange peel 20-30 part, Radix Glycyrrhizae 10-15 part, Hang Ju 10-15 part;
The weight portion that the used raw material of described frying process is formed is: chilli oil 40-50 part, mashed garlic 30-40 part, Chinese prickly ash 2.5-5 part, pepper 2.5-5 part, five-spice powder 2.5-5 part, sesame 5-15 part.
Described method for disinfection is: packaged semi-finished product are put into the high temperature sterilization jar, open steam and slowly heat up, be heated evenly to reach; Insulation after temperature rises to 121 ℃, pressurize is at 0.013Mpa, and sterilization 15-20 minute, the steam off valve; And then open the cooling clear water slowly, open compressed air simultaneously and guarantee that the pressure in the disinfection tank remains unchanged, treat that temperature in the disinfection tank is reduced to 50 ℃ after; Close clear water, stop blowing compressed air, open the disinfection tank door and take out product.
The goods of processing with said method comprise duck, chicken, goose, pigeon, quail etc.
The difference of the present invention and existing processing method is to have increased blanching and two steps of automatic temperature-controlled fried system, can finish pickling the watery blood rinsing that penetrates in the meat tissue, has removed the peculiar smell and the flavor of waking up of meat.Use the moisture after the fried system of oil temperature reduces halogen, increase the fragrance of product, improve the strength of chewing of product behind the high temperature high pressure sterilizing.The moisture of product of preparation can be stable be controlled at 43%-45%, and strengthened the meat perfume (or spice) and the mouthfeel of product, product is chewed in mouthfeel has all obtained very big improvement on strength, fragrance, the taste.
The specific embodiment
Be described further below in conjunction with the processing method and the goods of specific embodiment a kind of poultry products of the present invention.
A kind of processing method of poultry products may further comprise the steps:
(1) will be through the poultry unhairing of slaughtering, remove internal organ, flushing, and its dividing processing is obtained cube meat 5000g;
(2) pickle: get salt 150g, ginger mud 50g, cooking wine 25g, Chinese prickly ash 25g, pepper 20g and cube meat and mix, be placed on 5-8 ℃ and pickled 2-3 hour between pickling;
(3) blanching: with 40-60 ℃ clear water, the cube meat of pickling is placed on rinsing in the water, the blood that the flush away cube meat penetrates is waken up and is waited peculiar smell, pulls out to drain;
(4) stew in soy sauce: salt 100g, spice cartridge bag, pig keel are put into clear water 5000g burn to boiling, the fire of larding speech with literary allusions boiled 3-4 hour; Again will be through cube meat, cooking wine 50g, the white granulated sugar 50g of blanching, monosodium glutamate 20g, Monascus color 0.005 gram are put into thick gravy, and 10-15 minute stew in soy sauce time fished for out and drains; The raw material of spice cartridge bag is formed: capsicum 100g, fennel 60g, tsaoko 50g, beautiful osmanthus 45g, nutmeg 30g, fennel seeds 25g, Chinese prickly ash 30g, husky ginger 20g, basyleave 30g, dried orange peel 20g, Radix Glycyrrhizae 10g, Hang Ju 10g; Above-mentioned raw material is got up to put into clear water with bundle;
(5) temperature automatically controlled fried system: put edible vegetable oil in the pot, oily temperature control is in the time of 140-150 ℃, and the cube meat that stew in soy sauce is good is put into oil, explodes to remove cube meat moisture in 4-5 minute;
(6) frying: put into chilli oil 500g in the pot, oily temperature control adds mashed garlic 35g, Chinese prickly ash 4g, pepper 3g again at 100 ℃-120 ℃, and five-spice powder 4g, sesame 10g stir-fried 1-2 minute, will explode cube meat after the system then and put into and stir-fry 2-3 minute;
(7) packing: the cube meat after the frying is put in the packaging material, finds time, seal with vacuum packing machine;
(8) sterilization: packaged semi-finished product are put into the high temperature sterilization jar, open steam and slowly heat up, be heated evenly to reach; Insulation after temperature rises to 121 ℃, pressurize is at 0.013Mpa, and sterilization 15-20 minute, the steam off valve; And then open the cooling clear water slowly, open compressed air simultaneously and guarantee that the pressure in the disinfection tank remains unchanged, treat that temperature in the disinfection tank is reduced to 50 ℃ after; Close clear water, stop blowing compressed air, open the disinfection tank door and take out product.
(9) finished product of processing is packed the back vanning again.
Above-described embodiment is the more preferably specific embodiment of the present invention, and common variation that those skilled in the art carries out in technical scheme scope of the present invention and replacement all should be included in protection scope of the present invention.
Claims (2)
1. the processing method of a poultry products may further comprise the steps:
(1) will be through the poultry unhairing of slaughtering, remove internal organ, flushing, and its dividing processing is obtained cube meat;
(2) pickle: get salt, ginger mud, cooking wine, Chinese prickly ash, pepper and cube meat and mix, be placed on 5-8 ℃ and pickled 2-3 hour between pickling;
(3) blanching: with 40-60 ℃ clear water, the cube meat of pickling is placed on rinsing in the water, the smell of blood that the flush away cube meat penetrates is pulled out and is drained;
(4) stew in soy sauce: salt, spice cartridge bag, pig keel are put into clear water burn to boiling, the fire of larding speech with literary allusions boiled 3-4 hour; To put into thick gravy through cube meat, cooking wine, white granulated sugar, monosodium glutamate, the Monascus color of blanching again, 10-15 minute stew in soy sauce time fished for out and drains;
(5) temperature automatically controlled fried system: put edible vegetable oil in the pot, oily temperature control is in the time of 140-150 ℃, and the cube meat that stew in soy sauce is good is put into oil, explodes to remove cube meat moisture in 4-5 minute;
(6) frying: put into chilli oil in the pot, oily temperature control is at 100 ℃-120 ℃, adds mashed garlic, Chinese prickly ash, pepper, five-spice powder, sesame again and stir-fries 1-2 minute, will explode cube meat after the system then and put into and stir-fry 2-3 minute;
(7) packing: the cube meat after the frying is put in the packaging material, finds time, seal with vacuum packing machine;
(8) sterilization: packaged semi-finished product are put into the high temperature sterilization jar, carry out high temperature sterilization;
(9) finished product of processing is packed the back vanning again;
The weight portion that the used raw material of described curing process is formed is: cube meat 4000-6000 part, salt 150-200 part, ginger 40-60 part, Chinese prickly ash 40-60 part, pepper 40-60 part, cooking wine 20-30 part;
The weight portion that the used raw material of described stew in soy sauce process is formed is: clear water 4000-6000 part, salt 100-150 part, pig keel 400-600 part, cooking wine 30-100 part, white granulated sugar 50-80 part, monosodium glutamate 20-30 part, Monascus color 0-0.01 part;
The raw material of described spice cartridge bag is formed: capsicum 100-300 part, fennel 50-75 part, tsaoko 50-75 part, beautiful osmanthus 40-50 part, nutmeg 25-30 part, fennel seeds 25-30 part, Chinese prickly ash 25-30 part, husky ginger 20-25 part, basyleave 25-40 part, dried orange peel 20-30 part, Radix Glycyrrhizae 10-15 part, Hang Ju 10-15 part;
The weight portion that the used raw material of described frying process is formed is: chilli oil 40-50 part, mashed garlic 30-40 part, Chinese prickly ash 2.5-5 part, pepper 2.5-5 part, five-spice powder 2.5-5 part, sesame 5-15 part.
2. the poultry products of processing with the described processing method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101522028A CN101133860B (en) | 2007-09-19 | 2007-09-19 | Poultry product processing method and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101522028A CN101133860B (en) | 2007-09-19 | 2007-09-19 | Poultry product processing method and product thereof |
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| Publication Number | Publication Date |
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| CN101133860A CN101133860A (en) | 2008-03-05 |
| CN101133860B true CN101133860B (en) | 2012-05-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2007101522028A Expired - Fee Related CN101133860B (en) | 2007-09-19 | 2007-09-19 | Poultry product processing method and product thereof |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101491309B (en) * | 2009-03-09 | 2011-08-24 | 成都海科机械设备制造有限公司 | Full-automatic alkali-dipping, rinsing and marinating production method |
| CN102266071A (en) * | 2011-05-27 | 2011-12-07 | 云南农业大学 | Method for processing, color protection and fresh keep of instant goose |
| CN103315320A (en) * | 2013-06-19 | 2013-09-25 | 宁夏龙涎香清真食品有限公司 | Drumstick processing technique |
| CN104397746A (en) * | 2014-11-28 | 2015-03-11 | 河南省淇县永达食业有限公司 | Preparation method of quick-frozen roast-chicken-flavored shredded chicken breast |
| CN106333263A (en) * | 2016-08-25 | 2017-01-18 | 广西河池市明达特种养殖专业合作社 | Processing method for keep quality and freshness of black-bone chicken meat product |
| CN107125604A (en) * | 2017-05-05 | 2017-09-05 | 青岛康大食品有限公司 | A kind of chilli oil rabbit sirloin and preparation method thereof |
| CN107744103A (en) * | 2017-10-26 | 2018-03-02 | 无穷食品有限公司 | A kind of band bone chicken can and its processing method |
| CN109511856A (en) * | 2018-10-16 | 2019-03-26 | 武汉轻工大学 | A kind of tinplate sauced duck meat can and its processing method |
| CN110140933A (en) * | 2019-07-05 | 2019-08-20 | 郭松 | A kind of chafing dish pot-stewed fowl food preparation methods |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422554A (en) * | 2001-11-27 | 2003-06-11 | 上海大瀛鸭鸭公司 | Low-fat edible duck preparing method |
| CN1961752A (en) * | 2006-11-28 | 2007-05-16 | 王纳新 | Method for processing dry fried duck head and serial product made from duck |
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2007
- 2007-09-19 CN CN2007101522028A patent/CN101133860B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422554A (en) * | 2001-11-27 | 2003-06-11 | 上海大瀛鸭鸭公司 | Low-fat edible duck preparing method |
| CN1961752A (en) * | 2006-11-28 | 2007-05-16 | 王纳新 | Method for processing dry fried duck head and serial product made from duck |
Non-Patent Citations (3)
| Title |
|---|
| 无.禽产品加工技术.《中国禽业导刊》.2003,第20卷(第3期),第37-38页. * |
| 马丽珍等.肉用仔鸡的屠宰与加工技术.《山西农业科学》.1989,(第6期),第4-6页. * |
| 黄文等.白羽乌鸡软罐头生产工艺.《肉类工业》.2002,(第5期),第8-9页. * |
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| CN101133860A (en) | 2008-03-05 |
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