CN105433275A - Making method of poultry meat products - Google Patents
Making method of poultry meat products Download PDFInfo
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- CN105433275A CN105433275A CN201510768759.9A CN201510768759A CN105433275A CN 105433275 A CN105433275 A CN 105433275A CN 201510768759 A CN201510768759 A CN 201510768759A CN 105433275 A CN105433275 A CN 105433275A
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Abstract
The invention relates to a making method of poultry meat products. The specific steps of the making method comprise the operation procedures of treating living chickens within a definite time and at definite temperature, cleaning the treated chickens, draining the cleaned chickens, applying condiments, pickling the chickens applied with the condiments, trimming the pickled chickens, air-drying the trimmed chickens, and vacuum-packing the air-dried chickens. According to the making method of the poultry meat products disclosed by the invention, the making time is short, industrialized production can be completely realized, natural sunshine can be fully utilized for drying the chickens, a drying link in a conventional technology is effectively avoided, and further the production cost is reduced; besides, the made air-dried chickens are tender in meat quality, low in fat, unique in taste and delicious in taste.
Description
Technical field
The present invention relates to food processing field, particularly a kind of poultry meat product preparation method.
Background technology
Along with improving constantly of people's living standard, the pursuit of people to the variation of diet, best quality, nutrient laden also constantly promotes.Air-dried chicken belongs to traditional cured meat product, air-dried chicken owing to pickling, air-dryly to carry out all under field conditions (factors), in order to prevent product putrid and deteriorated, can only produce in the winter time, also needing the salinity keeping product very high simultaneously.Under the condition of low temperature, high salt, although the corruption of microorganism is effectively controlled, also reduce the activity of air-dry speed and the endogenous enzyme of muscle simultaneously, slow down the various biochemical reactions forming pickled and cured meat peculiar taste.Therefore for meeting the demand of broad masses, be necessary to research and develop a kind of cost low, can the poultry meat product preparation method of Quick-air-drying.
Summary of the invention
The technical problem to be solved in the present invention is to provide the quick poultry meat product preparation method that a kind of cost is low, be suitable for suitability for industrialized production.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of poultry meat product preparation method, and its innovative point is: these preparation method concrete steps are as follows:
(1) live chickens process: live chickens are carried out slaughter, bloodletting, defeathering;
(2) cleaning drains: after being gilled by the chicken after defeathering process, clean by clean water, and then drop goes out the moisture on surface;
(3) skinning loam is pickled: by ginger and green onion chopping, admix in salt, from the internal organ of chicken, then smear the material mixed equably, smear its surface again, finally under the cryogenic conditions of 0 ~ 10 DEG C, pickle 5 ~ 8 days, until evenly tasty in chicken after internal organ wipe;
(4) chicken is air-dry after arranging: taken out by chicken, the chicken wash clean will pickled with the warm water of 50 ~ 60 DEG C, then with cleek, washed chicken is hung over the place on the sunny side that ventilates and dries in the air air-dry;
(5) vacuum packaging: finally the chicken after air-dry is carried out vacuum packaging.
Further, the temperature of pickling in described step (3) is 5 DEG C, and number of days is 7 days.
Further, in described step (4), the temperature of warm water is 55 DEG C.
Further, the raw material that adopts of this preparation method described and weight portion thereof are:
Chicken 150 ~ 200 parts, salt 3 ~ 4 parts, 0.6 ~ 0.8 part, ginger, green onion 0.6 ~ 0.8 part.
The invention has the advantages that: poultry meat product preparation method of the present invention, Production Time is short, and energy suitability for industrialized production, can make full use of natural sunlight and dry, effectively prevent the oven dry link in existing technique, and then reduce production cost completely; And the air-dried chicken meat produced is tender, fat is low, special taste, delicious flavour.
Detailed description of the invention
The following examples can make the present invention of professional and technical personnel's comprehend, but therefore do not limit the present invention among described scope of embodiments.
embodiment 1
The poultry meat product preparation method of the present embodiment, wherein chicken cleaning drains rear 150kg, salt 3kg, ginger 0.6kg, green onion 0.6kg, and these preparation method concrete steps are as follows:
(1) live chickens process: live chickens are carried out slaughter, bloodletting, defeathering;
(2) cleaning drains: after being gilled by the chicken after defeathering process, clean by clean water, and then drop goes out the moisture on surface;
(3) skinning loam is pickled: by ginger and green onion chopping, admix in salt, from the internal organ of chicken, then smear the material mixed equably, smear its surface again, finally under the cryogenic conditions of 10 DEG C, pickle 5 days, until evenly tasty in chicken after internal organ wipe;
(4) chicken is air-dry after arranging: taken out by chicken, the chicken wash clean will pickled with the warm water of 50 DEG C, then with cleek, washed chicken is hung over the place on the sunny side that ventilates and dries in the air air-dry;
(5) vacuum packaging: finally the chicken after air-dry is carried out vacuum packaging.
Adopt the air-dried chicken that the method is produced, less salt low fat, strength chewed by chicken, and air-dry taste is unique, is applicable to vast young friend.
embodiment 2
The poultry meat product preparation method of the present embodiment, wherein chicken cleaning drains rear 200kg, salt 4kg, ginger 0.8kg, green onion 0.8kg, and these preparation method concrete steps are as follows:
(1) live chickens process: live chickens are carried out slaughter, bloodletting, defeathering;
(2) cleaning drains: after being gilled by the chicken after defeathering process, clean by clean water, and then drop goes out the moisture on surface;
(3) skinning loam is pickled: by ginger and green onion chopping, admix in salt, from the internal organ of chicken, then smear the material mixed equably, smear its surface again, finally under the cryogenic conditions of 0 DEG C, pickle 8 days, until evenly tasty in chicken after internal organ wipe;
(4) chicken is air-dry after arranging: taken out by chicken, the chicken wash clean will pickled with the warm water of 60 DEG C, then with cleek, washed chicken is hung over the place on the sunny side that ventilates and dries in the air air-dry;
(5) vacuum packaging: finally the chicken after air-dry is carried out vacuum packaging.
Adopt the air-dried chicken that the method is produced, high salt low fat, chicken is soft tender, air-dry highly seasoned,
Be applicable to liking soft tender air-dry highly seasoned crowd.
embodiment 3
The poultry meat product preparation method of the present embodiment, wherein chicken cleaning drains rear 175kg, salt 3.5kg, ginger 0.7kg, green onion 0.7kg, and these preparation method concrete steps are as follows:
(1) live chickens process: live chickens are carried out slaughter, bloodletting, defeathering;
(2) cleaning drains: after being gilled by the chicken after defeathering process, clean by clean water, and then drop goes out the moisture on surface;
(3) skinning loam is pickled: by ginger and green onion chopping, admix in salt, from the internal organ of chicken, then smear the material mixed equably, smear its surface again, finally under the cryogenic conditions of 5 DEG C, pickle 7 days, until evenly tasty in chicken after internal organ wipe;
(4) chicken is air-dry after arranging: taken out by chicken, the chicken wash clean will pickled with the warm water of 55 DEG C, then with cleek, washed chicken is hung over the place on the sunny side that ventilates and dries in the air air-dry;
(5) vacuum packaging: finally the chicken after air-dry is carried out vacuum packaging.
Adopt the air-dried chicken that the method is produced, middle salt low fat, chicken is tender, the dense wish of air-dry taste,
Be applicable to general population.
The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (4)
1. a poultry meat product preparation method, is characterized in that: these preparation method concrete steps are as follows:
(1) live chickens process: live chickens are carried out slaughter, bloodletting, defeathering;
(2) cleaning drains: after being gilled by the chicken after defeathering process, clean by clean water, and then drop goes out the moisture on surface;
(3) skinning loam is pickled: by ginger and green onion chopping, admix in salt, from the internal organ of chicken, then smear the material mixed equably, smear its surface again, finally under the cryogenic conditions of 0 ~ 10 DEG C, pickle 5 ~ 8 days, until evenly tasty in chicken after internal organ wipe;
(4) chicken is air-dry after arranging: taken out by chicken, the chicken wash clean will pickled with the warm water of 50 ~ 60 DEG C, then with cleek, washed chicken is hung over the place on the sunny side that ventilates and dries in the air air-dry;
(5) vacuum packaging: finally the chicken after air-dry is carried out vacuum packaging.
2. poultry meat product preparation method according to claim 1, is characterized in that: the temperature of pickling in described step (3) is 5 DEG C, and number of days is 7 days.
3. poultry meat product preparation method according to claim 1, is characterized in that: in described step (4), the temperature of warm water is 55 DEG C.
4. poultry meat product preparation method according to claim 1, is characterized in that: the raw material that this preparation method described adopts and weight portion thereof are:
Chicken 150 ~ 200 parts, salt 3 ~ 4 parts, 0.6 ~ 0.8 part, ginger, green onion 0.6 ~ 0.8 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510768759.9A CN105433275A (en) | 2015-11-12 | 2015-11-12 | Making method of poultry meat products |
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| CN201510768759.9A CN105433275A (en) | 2015-11-12 | 2015-11-12 | Making method of poultry meat products |
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| CN105433275A true CN105433275A (en) | 2016-03-30 |
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| CN201510768759.9A Pending CN105433275A (en) | 2015-11-12 | 2015-11-12 | Making method of poultry meat products |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475868A (en) * | 2015-11-17 | 2016-04-13 | 陈增光 | Preparation method for marinated air-dried chicken |
| CN105901532A (en) * | 2016-04-22 | 2016-08-31 | 柳州蓓蒂芬科技有限公司 | Production method of meat product |
| CN106235058A (en) * | 2016-08-19 | 2016-12-21 | 句容市仑山湖生态卤制品有限公司 | A kind of pickling process improving the air-dried chicken shelf-life |
| CN106256245A (en) * | 2016-07-30 | 2016-12-28 | 惠州市柯帝士科技有限公司 | Fructus Piperis chicken takes off the cooking methods in face |
| CN106261913A (en) * | 2016-08-18 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of method for salting increasing air-dried chicken Meat Tenderness |
| CN106262652A (en) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of slow-releasing composite material and the method pickling air-dried chicken with it |
| CN108713699A (en) * | 2018-05-25 | 2018-10-30 | 贵州遵义佳境农业开发有限公司 | A kind of processing method of spicy chicken feed product |
| CN108771142A (en) * | 2018-04-28 | 2018-11-09 | 文全 | A kind of processing method of air-dried tearing ostrich meat |
| CN109221964A (en) * | 2018-11-02 | 2019-01-18 | 江苏省农业科学院 | It is suitble to the yellow-feather broiler feedstock production process and product of Chinese meal cooking method |
| CN113951456A (en) * | 2021-10-29 | 2022-01-21 | 扬州大学 | Method for cooking flavor duck meat at low temperature in vacuum |
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| CN103610101A (en) * | 2013-11-25 | 2014-03-05 | 攀枝花市行远牧业有限责任公司 | Air-dried chicken and making method thereof |
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2015
- 2015-11-12 CN CN201510768759.9A patent/CN105433275A/en active Pending
Patent Citations (1)
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| CN103610101A (en) * | 2013-11-25 | 2014-03-05 | 攀枝花市行远牧业有限责任公司 | Air-dried chicken and making method thereof |
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| 乙力: "《禽蛋美味菜谱》", 30 September 2003, 时代文艺出版社 * |
| 刘宝家等: "《食品加工技术、工艺和配方大全续集1（中）》", 30 June 1993, 科学技术文献出版社 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475868A (en) * | 2015-11-17 | 2016-04-13 | 陈增光 | Preparation method for marinated air-dried chicken |
| CN105901532A (en) * | 2016-04-22 | 2016-08-31 | 柳州蓓蒂芬科技有限公司 | Production method of meat product |
| CN106256245A (en) * | 2016-07-30 | 2016-12-28 | 惠州市柯帝士科技有限公司 | Fructus Piperis chicken takes off the cooking methods in face |
| CN106262652A (en) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of slow-releasing composite material and the method pickling air-dried chicken with it |
| CN106261913A (en) * | 2016-08-18 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of method for salting increasing air-dried chicken Meat Tenderness |
| CN106235058A (en) * | 2016-08-19 | 2016-12-21 | 句容市仑山湖生态卤制品有限公司 | A kind of pickling process improving the air-dried chicken shelf-life |
| CN108771142A (en) * | 2018-04-28 | 2018-11-09 | 文全 | A kind of processing method of air-dried tearing ostrich meat |
| CN108713699A (en) * | 2018-05-25 | 2018-10-30 | 贵州遵义佳境农业开发有限公司 | A kind of processing method of spicy chicken feed product |
| CN109221964A (en) * | 2018-11-02 | 2019-01-18 | 江苏省农业科学院 | It is suitble to the yellow-feather broiler feedstock production process and product of Chinese meal cooking method |
| CN109221964B (en) * | 2018-11-02 | 2021-10-15 | 江苏省农业科学院 | Production method of yellow-feather broiler raw material suitable for Chinese food cooking mode and product |
| CN113951456A (en) * | 2021-10-29 | 2022-01-21 | 扬州大学 | Method for cooking flavor duck meat at low temperature in vacuum |
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Application publication date: 20160330 |