CN101816435A - Method for pickling wind poultry product - Google Patents
Method for pickling wind poultry product Download PDFInfo
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- CN101816435A CN101816435A CN201010143817A CN201010143817A CN101816435A CN 101816435 A CN101816435 A CN 101816435A CN 201010143817 A CN201010143817 A CN 201010143817A CN 201010143817 A CN201010143817 A CN 201010143817A CN 101816435 A CN101816435 A CN 101816435A
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- tumbling
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- poultry
- pickling
- wind
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- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a method for pickling a wind poultry product. The method is a novel production process which prepares a low-fat, low-salt, high-protein, spleen-strengthening and appetizing food by tumbling and pickling poultry at the low temperature and under the vacuum. As modern tumbling equipment is adopted to perform low-temperature pickling under the conditions of a vacuum state and the temperature of between 0 and 4 DEG C, raw materials suck pickling liquid uniformly, and the pickling liquid is deeply penetrated. The method has an advanced process and strict manufacturing requirement; and the prepared poultry has unique flavor and long shelf life and is convenient to carry and eat.
Description
Technical field
The present invention relates to food processing field, specifically is a kind of method for salting of wind poultry product.
Background technology
Traditional wind poultry product is to be primary raw material with poultry, suitably adds other auxiliary materials, through a kind of wind poultry product that can be instant of pickling, operation such as baking, wind system, boiling, cooling, sterilization processes.Existing wind poultry product is the poultry after clean handling to be put into material water leave standstill and pickle, and salt content is very high in the preserved materials water, salting period is long, and the suction of the poultry after pickling juice is inhomogeneous, pickling liquid can not deeply permeate.
Summary of the invention
The invention discloses a kind of method for salting of wind poultry product, adopt low temperature, vacuum, tumbling to pickle, the poultry low fat of being pickled, low salt, high protein, and spleen benefiting and stimulating the appetite.
Technical scheme of the present invention is:
A kind of method for salting of wind poultry product is characterized in that: may further comprise the steps:
(1), tumbling preserved materials water preparation: will ice and water by 1: the weight part ratio of 1-1.2 mixes, and adds salt then, and addition is the 3-6% that frozen water mixes gross weight, and controlling the temperature of expecting water is 2-6 ℃;
(2), pickle: will clean poultry after the processing and put into material water and carry out the vacuum tumbling at tumbler and pickle, salting period is 15-18 hour, and tumbling total time is 4-6 hour, and the environment temperature of pickling is 0-4 ℃, and negative pressure is 0.04-0.08MPa in the tumbling cabin;
(3), the poultry after pickling smoked 5-6 hour at 55-60 ℃ of following constant temperature, aeration-drying 7-10 days, then through sterilization boiling, cooling, vacuum packaging, sterilization, finished product.
The method for salting of described wind poultry product is characterized in that: described tumbling operation 5min, suspend 25min, and intermittently carry out tumbling; Described tumbling raw material must reach more than 2/3 of tumbler capacity; Described sterilization digestion time is 20-25 minute; Described sterilization adopts water to kill, bactericidal formula 15 '-60 '/100 ℃ ± 1 ℃, and back-pressure pressure is 0.11-0.13MPa, sterilization is water-cooled to＜30 ℃ of heat radiations that take the dish out of the pot after finishing.
The method for salting of described wind poultry product is characterized in that: described tumbling is meant that under vacuum state, the forced circulation of blade is massaged, beats, left standstill.
Advantage of the present invention:
1, the present invention beats by rotation, makes poultry static state pickle to become dynamically and pickles, and under the stationary temperature condition, nature is pickled become to strengthen and is pickled, and has improved operating efficiency;
2, the present invention massages, beats, leaves standstill by the forced circulation of blade under vacuum state, promotes the dissolving and the extraction of parapeptone, improves the quality of products, and shortens salting period, improves meat quality.
The specific embodiment
1, thaw: adopt Hydrolyze method, water temperature is less than 30 ℃, the end of thawing when the chicken central temperature reaches 0-5 ℃;
2, preliminary treatment: the light chicken after thawing is cut off the chicken pin from the chicken leg elbow joint with scissors, cuts open from belly seam, cuts off anus and remaining enteron aisle, oesophagus, with water rinse clean after, it is standby that the light chicken is hung on the suspension bracket car draining;
3, pickle: the water of ice+50% of employing 50%, prepare, guarantee that the temperature of material water is controlled at 2-6 ℃, raw material must reach 2/3 of tumbler, total salting period 16 hours, 5 hours tumbling total times, operation 5min suspends 25min, pickles an environment temperature 0-4 ℃;
4, oven dry: the light chicken after pickling is hung in unwheeling, when drying room is warming up to 55 ℃-60 ℃, the light chicken is pushed drying room, and constant temperature was smoked 5-6 hour, treats that chicken body yellowish pink is ruddy, and epidermis is dry and comfortable to get final product;
5, air-dry: the dry breezed chicken after the oven dry is hung the place in aeration-drying, allows its natural maturity after 7-10 days;
6, boiling: dry breezed chicken by in the typing back tiling sterilization dish only, was put in the retort water proof boiling 20-25 minute, and cooling takes the dish out of the pot;
7, packing: dry breezed chicken is paved pack, vacuum;
8, sterilization: adopt water to kill, bactericidal formula 15 '-60 '/100 ℃ ± 1 ℃, back-pressure 0.12MPa is water-cooled to＜30 ℃ of heat radiations that take the dish out of the pot.
Claims (3)
1. the method for salting of a wind poultry product is characterized in that: may further comprise the steps:
(1), tumbling preserved materials water preparation: will ice and water by 1: the weight part ratio of 1-1.2 mixes, and adds salt then, and addition is the 3-6% that frozen water mixes gross weight, and controlling the temperature of expecting water is 2-6 ℃;
(2), pickle: will clean poultry after the processing and put into material water and carry out the vacuum tumbling at tumbler and pickle, salting period is 15-18 hour, and tumbling total time is 4-6 hour, and the environment temperature of pickling is 0-4 ℃, and negative pressure is 0.04-0.08MPa in the tumbling cabin;
(3), the poultry after pickling smoked 5-6 hour at 55-60 ℃ of following constant temperature, aeration-drying 7-10 days, then through sterilization boiling, cooling, vacuum packaging, sterilization, finished product.
2. the method for salting of wind poultry product according to claim 1 is characterized in that: described tumbling operation 5min, suspend 25min, and intermittently carry out tumbling; Described tumbling raw material must reach more than 2/3 of tumbler capacity; Described sterilization digestion time is 20-25 minute; Described sterilization adopts water to kill, bactericidal formula 15 '-60 '/100 ℃ ± 1 ℃, and back-pressure pressure is 0.11-0.13MPa, sterilization is water-cooled to＜30 ℃ of heat radiations that take the dish out of the pot after finishing.
3. the method for salting of wind poultry product according to claim 1, it is characterized in that: described tumbling is meant that under vacuum state, the forced circulation of blade is massaged, beats, left standstill.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010143817A CN101816435A (en) | 2010-04-07 | 2010-04-07 | Method for pickling wind poultry product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010143817A CN101816435A (en) | 2010-04-07 | 2010-04-07 | Method for pickling wind poultry product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101816435A true CN101816435A (en) | 2010-09-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010143817A Pending CN101816435A (en) | 2010-04-07 | 2010-04-07 | Method for pickling wind poultry product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101816435A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007958A (en) * | 2010-10-29 | 2011-04-13 | 浙江工业大学 | Method for curing fishes through negative pressure and ozone cold sterilization |
| CN102669710A (en) * | 2012-06-15 | 2012-09-19 | 徐州福润禽业食品有限公司 | Production process for salted half-piece duck |
| CN105077318A (en) * | 2015-08-28 | 2015-11-25 | 山东凤祥股份有限公司 | Constant temperature snack ready-to-eat meat product and preparation method thereof |
| CN106578355A (en) * | 2016-12-10 | 2017-04-26 | 山东海创工贸有限公司 | Freeze-dried pet food and making method thereof |
| CN107397457A (en) * | 2017-03-31 | 2017-11-28 | 浙江绍兴苏泊尔生活电器有限公司 | Method for pickling food by using food processor |
-
2010
- 2010-04-07 CN CN201010143817A patent/CN101816435A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007958A (en) * | 2010-10-29 | 2011-04-13 | 浙江工业大学 | Method for curing fishes through negative pressure and ozone cold sterilization |
| CN102007958B (en) * | 2010-10-29 | 2012-11-14 | 浙江工业大学 | Method for curing fishes through negative pressure and ozone cold sterilization |
| CN102669710A (en) * | 2012-06-15 | 2012-09-19 | 徐州福润禽业食品有限公司 | Production process for salted half-piece duck |
| CN105077318A (en) * | 2015-08-28 | 2015-11-25 | 山东凤祥股份有限公司 | Constant temperature snack ready-to-eat meat product and preparation method thereof |
| CN106578355A (en) * | 2016-12-10 | 2017-04-26 | 山东海创工贸有限公司 | Freeze-dried pet food and making method thereof |
| CN107397457A (en) * | 2017-03-31 | 2017-11-28 | 浙江绍兴苏泊尔生活电器有限公司 | Method for pickling food by using food processor |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100901 |