CN105724910A - A low-temperature processing method for a poultry internal organ instant food - Google Patents
A low-temperature processing method for a poultry internal organ instant food Download PDFInfo
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- CN105724910A CN105724910A CN201410757830.9A CN201410757830A CN105724910A CN 105724910 A CN105724910 A CN 105724910A CN 201410757830 A CN201410757830 A CN 201410757830A CN 105724910 A CN105724910 A CN 105724910A
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Abstract
A low-temperature processing method for a poultry internal organ instant food is provided. The method includes steps of unfreezing frozen internal organs at 5-25 DEG C in a natural manner, removing surface float grease and connective tissues of the internal organs, dipping in clear water, washing off blood and impurities, draining, pickling, cleaning the pickled internal organs with clear water, blanching for 20-40 s with boiling water the temperature of which is 90-100 DEG C to make skin shrank, rinsing to remove blood and other impurities, stewing in soy sauce, adding 15-20 kg of a stewing solution to a large pot, adding the stewed internal organs, reducing the solution through boiling with big fire, cooling, packaging, and sterilizing through a radiation sterilization machine. The shelf life of the food prepared by the method is prolonged, a production cost is saved, environment benefit is improved, and social benefit is improved.
Description
Technical field
The processing method that the present invention relates to a kind of instant food, particularly a kind of low temperature fowl internal organs instant food processing method.
Background technology
China is an animal husbandry big country, and Production of Livestock and Poultry total amount is at the forefront in the world.Fast development along with livestock and poultry cultivation, by-product rolls up therewith, and the deep processing of these by-products must catch up with the developing steps of livestock and poultry breeding industry, could improve the economic benefit of livestock and poultry cultivation, reducing the wasting of resources, promotion industry is lasting, quick, healthy, stably develop.Therefore, the exploitation tool strengthening poultry by-product is of great significance.Wherein, fowl internal organs are as one of the Main way of deep processing, and more worth going is paid close attention to and research.Livestock and poultry offal includes the heart, liver, stomach, intestinal etc..They both can directly cook edible, it is also possible to is processed into various nutritious Speciality Foods.Internal organs are carried out effectively processing and research by Production of Livestock and Poultry processing enterprise all without good mostly now.And these internal organs are mostly nutritious, or there is necessarily special effect.Change along with growth in the living standard and consumption habit, dividing of various intensive processing, the consumption of instant food, functional food, leisure food, travel food etc. substantially rises, exploitation deep processing and characteristic fowl internal organs goods are the demands adapting to market, one of main path of Ye Shi China Fowl meat product structure optimization.Mostly being in prior art it is carried out high-temperature process, and product nutritional labeling can be made to be damaged through the poultry product of high-temperature process, local flavor changes, and makes that meat fiber elasticity reduces, meat is soft, structural state is bad.
Summary of the invention
The technical problem to be solved is for the deficiencies in the prior art, it is provided that a kind of low temperature fowl internal organs instant food processing method new, that method is more reasonable, product is of high nutritive value.
The technical problem to be solved is to be realized by following technical scheme.The present invention is a kind of low temperature fowl internal organs instant food processing method, is characterized in, its step is as follows:
(1) thaw: freezing internal organs are carried out defrosting process by the mode adopting nature to thaw under 5 ~ 25 DEG C of environmental conditions；
(2) rest and reorganize, clean: repair the floating fat of visceral surface and connective tissue, after clear water soaks, then wash away blood and slime and foreign material, drain；
(3) pickle: stomach of chicken class internal organs adopt the technological proces s of saline injection pickle 5 ~ 6 hours, adopt the routine side of pickling trendy styles from Hong Kong to pickle 3 ~ 4 hours in other internal organs；
(4) burn: the internal organs pickled first are rinsed well with clear water, then with 90 ~ 100 DEG C of boiled water burns 20 ~ 40 seconds, to shrink epidermis, drift, except blood and slime and other foreign material, drained away the water；
(5) stew in soy sauce: after draining away the water, internal organs are not all under stew in soy sauce liquid, then boiled by soup, is as the criterion with saltwater brine submergence internal organs during boiling, and temperature controls at 90 ~ 95 DEG C, 1～1.2 hour time, then stewing 20～40min again, to internal organs thoroughly well cooked but not mushy time take the dish out of the pot；
(6) receiving soup: take out the saltwater brine of 15 ~ 20kg in a cauldron, then put into by well-done for halogen internal organs, carry out receiving soup with big fire, do not stop to stir until soup is done, visceral surface is red sauce；
(7) cooling, packaging: pulled out from pot by the internal organs that above-mentioned stew in soy sauce is good, keep complete, puts into chilling room cooling, and chilling room temperature lower than 15 DEG C, should be cooled to room temperature final vacuum packaging；
(8) sterilization: adopt the sterilization of radiation sterilizing machine.
During the step (1) of a kind of low temperature fowl internal organs instant food processing method of the present invention is thawed: preferably in the mode adopting nature to thaw under 15 ~ 20 DEG C of environmental conditions, freezing internal organs are carried out defrosting process.
In step (4) burn of a kind of low temperature fowl internal organs instant food processing method of the present invention: preferably the internal organs pickled first are rinsed well with clear water, then with 100 DEG C of boiled water burns 30 seconds.
In step (5) stew in soy sauce of a kind of low temperature fowl internal organs instant food processing method of the present invention: preferably temperature controlled at 95 DEG C, 1 hour time, then boil in a covered pot over a slow fire 30min again.
Compared with prior art, the inventive method achieves low temperature instant food and makes, and adopts pasteurization, and original nutritional labeling of goods and local flavor can be retained very well, also substantially maintains the elasticity of original fiber and good chewiness simultaneously.The food that the inventive method prepares can extend the shelf life, and saves production cost, improves environmental benefit, strengthens the purpose of social benefit.
Detailed description of the invention
The concrete technical scheme of the present invention described further below, in order to those skilled in the art is further understood that the present invention, and does not constitute the restriction to its right.
Embodiment 1, a kind of low temperature fowl internal organs instant food processing method, its step is as follows:
(1) thaw: freezing internal organs are carried out defrosting process by the mode adopting nature to thaw under 5 DEG C of environmental conditions；
(2) rest and reorganize, clean: repair the floating fat of visceral surface and connective tissue, after clear water soaks, then wash away blood and slime and foreign material, drain；
(3) pickle: stomach of chicken class internal organs adopt the technological proces s of saline injection pickle 5 hours, adopt the routine side of pickling trendy styles from Hong Kong to pickle 3 hours in other internal organs；
(4) burn: the internal organs pickled first are rinsed well with clear water, then with 90 DEG C of boiled water burns 20 seconds, to shrink epidermis, drift, except blood and slime and other foreign material, drained away the water；
(5) stew in soy sauce: after draining away the water, internal organs are not all under stew in soy sauce liquid, then boiled by soup, is as the criterion with saltwater brine submergence internal organs during boiling, and temperature controls at 90 DEG C, 1 hour time, then stewing 20min again, to internal organs thoroughly well cooked but not mushy time take the dish out of the pot；
(6) receiving soup: take out the saltwater brine of 15kg in a cauldron, then put into by well-done for halogen internal organs, carry out receiving soup with big fire, do not stop to stir until soup is done, visceral surface is red sauce；
(7) cooling, packaging: pulled out from pot by the internal organs that above-mentioned stew in soy sauce is good, keep complete, puts into chilling room cooling, and chilling room temperature lower than 15 DEG C, should be cooled to room temperature final vacuum packaging；
(8) sterilization: adopt the sterilization of radiation sterilizing machine.
Embodiment 2, a kind of low temperature fowl internal organs instant food processing method, its step is as follows:
(1) thaw: freezing internal organs are carried out defrosting process by the mode adopting nature to thaw under 25 DEG C of environmental conditions；
(2) rest and reorganize, clean: repair the floating fat of visceral surface and connective tissue, after clear water soaks, then wash away blood and slime and foreign material, drain；
(3) pickle: stomach of chicken class internal organs adopt the technological proces s of saline injection pickle 6 hours, adopt the routine side of pickling trendy styles from Hong Kong to pickle 4 hours in other internal organs；
(4) burn: the internal organs pickled first are rinsed well with clear water, then with 100 DEG C of boiled water burns 40 seconds, to shrink epidermis, drift, except blood and slime and other foreign material, drained away the water；
(5) stew in soy sauce: after draining away the water, internal organs are not all under stew in soy sauce liquid, then boiled by soup, is as the criterion with saltwater brine submergence internal organs during boiling, and temperature controls at 95 DEG C, 1.2 hours time, then stewing 40min again, to internal organs thoroughly well cooked but not mushy time take the dish out of the pot；
(6) receiving soup: take out the saltwater brine of 20kg in a cauldron, then put into by well-done for halogen internal organs, carry out receiving soup with big fire, do not stop to stir until soup is done, visceral surface is red sauce；
(7) cooling, packaging: pulled out from pot by the internal organs that above-mentioned stew in soy sauce is good, keep complete, puts into chilling room cooling, and chilling room temperature lower than 15 DEG C, should be cooled to room temperature final vacuum packaging；
(8) sterilization: adopt the sterilization of radiation sterilizing machine.
Embodiment 3, a kind of low temperature fowl internal organs instant food processing method, its step is as follows:
(1) thaw: freezing internal organs are carried out defrosting process by the mode adopting nature to thaw under 20 DEG C of environmental conditions；
(2) rest and reorganize, clean: repair the floating fat of visceral surface and connective tissue, after clear water soaks, then wash away blood and slime and foreign material, drain；
(3) pickle: stomach of chicken class internal organs adopt the technological proces s of saline injection pickle 5 hours, adopt the routine side of pickling trendy styles from Hong Kong to pickle 3 hours in other internal organs；
(4) burn: the internal organs pickled first are rinsed well with clear water, then with 95 DEG C of boiled water burns 30 seconds, to shrink epidermis, drift, except blood and slime and other foreign material, drained away the water；
(5) stew in soy sauce: after draining away the water, internal organs are not all under stew in soy sauce liquid, then boiled by soup, is as the criterion with saltwater brine submergence internal organs during boiling, and temperature controls at 92 DEG C, 1.2 hours time, then stewing 30min again, to internal organs thoroughly well cooked but not mushy time take the dish out of the pot；
(6) receiving soup: take out the saltwater brine of 18kg in a cauldron, then put into by well-done for halogen internal organs, carry out receiving soup with big fire, do not stop to stir until soup is done, visceral surface is red sauce；
(7) cooling, packaging: pulled out from pot by the internal organs that above-mentioned stew in soy sauce is good, keep complete, puts into chilling room cooling, and chilling room temperature lower than 15 DEG C, should be cooled to room temperature final vacuum packaging；
(8) sterilization: adopt the sterilization of radiation sterilizing machine.
Claims (4)
1. a low temperature fowl internal organs instant food processing method, it is characterised in that its step is as follows:
(1) thaw: freezing internal organs are carried out defrosting process by the mode adopting nature to thaw under 5 ~ 25 DEG C of environmental conditions；
(2) rest and reorganize, clean: repair the floating fat of visceral surface and connective tissue, after clear water soaks, then wash away blood and slime and foreign material, drain；
(3) pickle: stomach of chicken class internal organs adopt the technological proces s of saline injection pickle 5 ~ 6 hours, adopt the routine side of pickling trendy styles from Hong Kong to pickle 3 ~ 4 hours in other internal organs；
(4) burn: the internal organs pickled first are rinsed well with clear water, then with 90 ~ 100 DEG C of boiled water burns 20 ~ 40 seconds, to shrink epidermis, drift, except blood and slime and other foreign material, drained away the water；
(5) stew in soy sauce: after draining away the water, internal organs are not all under stew in soy sauce liquid, then boiled by soup, is as the criterion with saltwater brine submergence internal organs during boiling, and temperature controls at 90 ~ 95 DEG C, 1～1.2 hour time, then stewing 20～40min again, to internal organs thoroughly well cooked but not mushy time take the dish out of the pot；
(6) receiving soup: take out the saltwater brine of 15 ~ 20kg in a cauldron, then put into by well-done for halogen internal organs, carry out receiving soup with big fire, do not stop to stir until soup is done, visceral surface is red sauce；
(7) cooling, packaging: pulled out from pot by the internal organs that above-mentioned stew in soy sauce is good, keep complete, puts into chilling room cooling, and chilling room temperature lower than 15 DEG C, should be cooled to room temperature final vacuum packaging；
(8) sterilization: adopt the sterilization of radiation sterilizing machine.
2. a kind of low temperature fowl internal organs instant food processing method according to claim 1, it is characterised in that during step (1) is thawed: adopt the mode that nature thaws that freezing internal organs are carried out defrosting process under 15 ~ 20 DEG C of environmental conditions.
3. a kind of low temperature fowl internal organs instant food processing method according to claim 1, it is characterised in that in step (4) burn: the internal organs pickled first are rinsed well with clear water, then with 100 DEG C of boiled water burns 30 seconds.
4. a kind of low temperature fowl internal organs instant food processing method according to claim 1, it is characterised in that in step (5) stew in soy sauce: temperature controls at 95 DEG C, 1 hour time, then boils in a covered pot over a slow fire 30min again.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410757830.9A CN105724910A (en) | 2014-12-12 | 2014-12-12 | A low-temperature processing method for a poultry internal organ instant food |
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| CN201410757830.9A CN105724910A (en) | 2014-12-12 | 2014-12-12 | A low-temperature processing method for a poultry internal organ instant food |
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| CN105724910A true CN105724910A (en) | 2016-07-06 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651864A (en) * | 2018-05-18 | 2018-10-16 | 重庆市凯鸿食品有限公司 | A kind of Huang larynx processing technology |
| CN112655897A (en) * | 2020-12-17 | 2021-04-16 | 重庆叶二娘食品有限责任公司 | Aseptic processing method of poultry marinated product |
-
2014
- 2014-12-12 CN CN201410757830.9A patent/CN105724910A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651864A (en) * | 2018-05-18 | 2018-10-16 | 重庆市凯鸿食品有限公司 | A kind of Huang larynx processing technology |
| CN112655897A (en) * | 2020-12-17 | 2021-04-16 | 重庆叶二娘食品有限责任公司 | Aseptic processing method of poultry marinated product |
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Application publication date: 20160706 |