CN106259828A - Processing technology capable of effectively keeping fresh taste of poultry meat - Google Patents
Processing technology capable of effectively keeping fresh taste of poultry meat Download PDFInfo
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- CN106259828A CN106259828A CN201610613153.2A CN201610613153A CN106259828A CN 106259828 A CN106259828 A CN 106259828A CN 201610613153 A CN201610613153 A CN 201610613153A CN 106259828 A CN106259828 A CN 106259828A
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- 238000012545 processing Methods 0.000 title claims abstract description 26
- 235000013594 poultry meat Nutrition 0.000 title abstract description 24
- 238000005516 engineering process Methods 0.000 title abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- 238000007710 freezing Methods 0.000 claims abstract description 44
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 35
- 230000035617 depilation Effects 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 21
- 244000144977 poultry Species 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 18
- 239000008280 blood Substances 0.000 claims abstract description 13
- 210000004369 blood Anatomy 0.000 claims abstract description 13
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 13
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 13
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000009826 distribution Methods 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 4
- 210000000038 chest Anatomy 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- 239000007921 spray Substances 0.000 claims description 12
- 239000013078 crystal Substances 0.000 claims description 10
- 238000011010 flushing procedure Methods 0.000 claims description 9
- 229920006280 packaging film Polymers 0.000 claims description 9
- 239000012785 packaging film Substances 0.000 claims description 9
- 229920001661 Chitosan Polymers 0.000 claims description 7
- 210000000867 larynx Anatomy 0.000 claims description 7
- 206010053615 Thermal burn Diseases 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 abstract description 5
- 239000005457 ice water Substances 0.000 abstract 4
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000271566 Aves Species 0.000 description 69
- 210000003491 skin Anatomy 0.000 description 11
- 241000287828 Gallus gallus Species 0.000 description 9
- 210000004027 cell Anatomy 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 230000003139 buffering effect Effects 0.000 description 2
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- 102000036675 Myoglobin Human genes 0.000 description 1
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- 230000000996 additive effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
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- 230000015572 biosynthetic process Effects 0.000 description 1
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- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
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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
- A23B4/08—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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0061—Cleaning or disinfecting poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/04—Scalding, singeing, waxing, or dewaxing poultry
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The processing technology capable of effectively keeping the fresh mouthfeel of the meat of the poultry comprises the following steps: 1) and bleeding: cutting the throat of live poultry to bleed blood, and ensuring that the blood in the poultry body is removed completely; 2) and (3) depilation: scalding the blooded poultry in hot water for depilation; 3) and cooling with ice water: immersing the dehaired poultry carcasses in ice water for cooling; 4) taking out the chamber: the internal organs of the poultry are taken out and sorted; 5) and washing with ice water: cleaning and cooling the inner cavity and the outer surface of the poultry after being taken out of the cavity by using ice water; 6) and coating: according to the unsaturated fatty acid content of different poultry meat, spraying preservative; 7) and packaging: vacuumizing and packaging; 8) and liquid nitrogen quick freezing: putting the vacuum-packaged poultry meat into a liquid nitrogen instant freezer for quick freezing; 9) and cold storage: and (3) storing the quick-frozen poultry meat in a refrigeration house at the temperature of not higher than-18 ℃, and ensuring that the temperature is kept in the distribution and circulation process.
Description
Technical field
The present invention relates to a kind of processing technique that can effectively keep birds meat fresh taste.
Background technology
Birds is an important dietary source on Chinese's dining table, and along with the raising of living standards of the people, meat of poultris needs
The amount of asking is the most increasing；But owing to live-bird circulation, dispersion are butchered pattern and brought to social hygiene's epidemic prevention and food public safety
Stern challenge.Make a general survey of the experience of developed country, concentrate butcher, cold chain distribution, chilled sale are main flow ways, due to China's ice
The technique of fresh birds and quality can not meet people's requirement for birds food and drink mouthfeel, result in the management of a lot of government
Specification is carried out having some setbacks；And much circulate and butcher the public health event caused lack of standardization and further compromise birds industry
Sound development, if so having and meeting people's mouthfeel requirement, meet again government public safety management birds processing
Technique, to consumer, to birds industrial chain enterprise, government is had a impetus the most optimum.Birds as a example by chicken,
On market, existing chilled chicken and chicken in jelly are by concentrating animal-slaughtering in fixed place, then are distributed to each market and trade company.But disappearing
Expense person often reacts the best after buying, and its reason is the most what time:
The existing freezing birds long shelf-life in market was up to 18 months, but mouthfeel and color are the poorest, and few people makes inquiries.
If chilled birds technique is proper, mouthfeel is close to fresh aquatic food, but the shelf-life is short, only 3 days, the time of intermediate links and temperature
Spending extremely difficult control, consumer and circulation person all cannot be well controlling and building up mutual trust.Additionally supply price fluctuation pole is occurring
Time big, it is impossible to well buffering and filtration, easily cause price and supply fluctuation.
Freezing poultry meat processing technological process is generally: blood-letting----depilation----draw thorax----rinse----freezing---bag
Dress----18 DEG C of freezers store.
Chilled poultry meat processing technique is: blood-letting----depilation----draw thorax----rinse----pre-cooling----pack---enter
Cold fresh storehouse--transhipment.
The freezing Fowl meat technique of tradition causes Carnis Gallus domesticus cell ice crystal to be grown up the soonest puncturing cell wall, thaw due to freezing speed
After cause cell rupture, the matter structure of Carnis Gallus domesticus namely chews elastic reduction, and Cell sap runs off and causes the funeral of nutrition and delicate flavour simultaneously
Lose.And process detail includes some temperature and times after butchering and processes, if dealing with improperly, being easily caused Carnis Gallus domesticus turns sour, shadow
Ring color and luster and mouthfeel.The standard technology of chilled Fowl meat also lacks some temperature and antibacterial process, is easily caused voluptuousness and turns sour, and
Epidermis variable color, especially if not selling in 24 hours, temperature again it cannot be guaranteed that between 0-4 DEG C, the product of the most so-called chilled chicken
Matter is also cannot be guaranteed.
Summary of the invention
Based on deficiencies of the prior art, the technical problem to be solved in the present invention is to provide one and can effectively keep
The processing technique of birds meat fresh taste.
A kind of processing technique that can effectively keep birds meat fresh taste that the present invention provides, comprises the following steps:
1), blood-letting: live-bird class is cut larynx blood-letting, it is ensured that the blood of birds body interior is cleaned；
2), depilation: the birds discharging blood is placed in hot water leaching and scalds depilation；
3), frozen water cooling: the ready-to-cook poultry after de-good hair is immersed in frozen water cooling；
4), thorax is drawn: drawn out by the internal organs of birds, and its internal organs are sorted；
5), frozen water rinses: inner chamber and appearance after birds being drawn thorax with frozen water are carried out and cool down；
6), film: according to the unsaturated fatty acid content of different birds meat, spray antistaling agent；
7), packaging: evacuation is packed；
8), liquid nitrogen flash freezer: Fowl meat vacuum packet installed is put into liquid nitrogen flash freezer machine and carried out quick-freezing；
9), freezer stores: birds meat good for quick-freezing is placed in the freezer storage of not higher than-18 DEG C, and ensures at distribution stream
During Zhuaning, keep this temperature.
Further improve as the present invention: described step 1) in it is cut larynx in the way of upset hanging by live-bird class
Blood-letting.
Further improve as the present invention: described step 2) depilation: the birds discharging blood is soaked in hot water and scalds depilation,
According to the specification size of birds and the rough tender degree of skin, temperature being set in 65-75 DEG C, the depilation time controls at 90-120S.
Further improve as the present invention: described step 3) frozen water cooling: the ready-to-cook poultry after de-good hair is immersed in
The frozen water of 0-4 DEG C is cooled to less than 25 DEG C.
Further improve as the present invention: described step 5) frozen water flushing: after birds being drawn thorax with the frozen water of 0-4 DEG C
Inner chamber and appearance are carried out and cool down.
Further improve as the present invention: described step 6) film: contain according to the unsaturated fatty acid of different birds meat
Amount, spray concentration is the antistaling agent of 1.5-2.5%.
Further improving as the present invention: described antistaling agent is chitosan aqueous solution, described chitosan aqueous solution is passed through
Biological extraction obtains.
Further improve as the present invention: described step 8) liquid nitrogen flash freezer: Fowl meat vacuum packet installed puts into liquid nitrogen
Instant freezer carries out quick-freezing, according to birds specification vary in size and quick freezing temperature is set in-80 DEG C by the difference of packaging film thickness
To-120 DEG C, the quick-freezing time controlled within 30 minutes.
Further improve as the present invention: the Ice crystal size that described quick-freezing is formed is not more than 100 microns.
The relatively conventional freezing Carnis Gallus domesticus of this technique, its quality either outward appearance, mouthfeel or nutrition, safety, all obtain comprehensively
Lifting, its value is greatly improved.And compared with chilled chicken, under close quality, owing to it was up to the freshness date of 18 months,
Can the pressure of link intermediate links significantly, even when price quotations fluctuate, it is possible to well buffering short supply or accumulation
Supply surplus, will be a kind of well support to large batch of production management, be simultaneously also beneficial to country for CPI and state's people's livelihood
Stablizing of management alive.
Detailed description of the invention
A kind of processing that can effectively the keep birds meat fresh taste present invention provided below by way of specific embodiment
Technique does further more detailed description:
Embodiment 1
The processing technique that can effectively keep birds meat fresh taste of the present embodiment, comprises the following steps:
1), blood-letting: live-bird class is cut larynx blood-letting, it is ensured that the blood of birds body interior is cleaned；
2), depilation: the birds discharging blood is placed in hot water leaching and scalds depilation；
3), frozen water cooling: the ready-to-cook poultry after de-good hair is immersed in frozen water cooling；
4), thorax is drawn: drawn out by the internal organs of birds, and its internal organs are sorted；
5), frozen water rinses: inner chamber and appearance after birds being drawn thorax with frozen water are carried out and cool down；
6), film: according to the unsaturated fatty acid content of different birds meat, spray antistaling agent；
7), packaging: evacuation is packed；
8), liquid nitrogen flash freezer: Fowl meat vacuum packet installed is put into liquid nitrogen flash freezer machine and carried out quick-freezing；
9), freezer stores: birds meat good for quick-freezing is placed in the freezer storage of not higher than-18 DEG C, and ensures at distribution stream
During Zhuaning, keep this temperature.
Specifically, step 1) in it is cut larynx blood-letting in the way of upset hanging by live-bird class: live-bird leads to upset hanging
Mode either manually or mechanically of crossing cuts larynx blood-letting, is easily removed by the blood of birds body interior clean, it is not easy to occur corruption to become
Matter.
Step 2) depilation: the birds discharging blood soak in hot water and scalds depilation, the foundation specification size of birds and skin
Temperature is set in 65 DEG C by rough tender degree, and the depilation time controls at 90S: while this temperature and time can preferably ensure depilation
Do not lose skin and meat.
Step 3) frozen water cooling: the ready-to-cook poultry after de-good hair is immersed in the frozen water of 0 DEG C and is cooled to less than 25 DEG C: with
Quickly reduce the skin temperature after Fowl meat depilation, it is to avoid Fowl meat mouthfeel at high temperature changes, the most quickly reduce high temperature having one's hair waved
Skin temperature after depilation, it is to avoid Fowl meat albuminous degeneration at high temperature and the complexion changed of epidermis, it is ensured that poultry surface
Mouthfeel and perception.
Step 5) frozen water flushing: inner chamber and appearance after birds being drawn thorax with the frozen water of 0 DEG C are carried out and cool down: one is
Reducing the temperature of inner chamber, to ensure the quality of meat, two is to clean blood stains and other are dirty, i.e. the control of temperature in thorax, it is to avoid interior
The acid change of portion's meat.
Step 6) film: according to the unsaturated fatty acid content of different birds meat, spray concentration is the antistaling agent of 1.5%:
Both can well suppress growing of antibacterial, meat nutrition can be protected again not oxidized, keep the color and luster of product, i.e. film journey
Sequence selects the chitosan aqueous solution of biological extraction, well plays suppression before freezing to full-range bacterial growth effect of thawing,
The Myoglobin isoreactivity material of birds epidermis and meat has been carried out good anti-oxidation sealing effect up for safekeeping by it simultaneously, it is ensured that color
And nutrition, and this extract is complete safe additive healthy, edible.Antistaling agent is chitosan aqueous solution, chitosan water
Solution is obtained by biological extraction.
Step 7) packaging: evacuation is packed, and reduces the oxygen oxidation to Fowl meat, stops the chance contacted with extraneous antibacterial.
Step 8) liquid nitrogen flash freezer: Fowl meat vacuum packet installed is put into liquid nitrogen flash freezer machine and is carried out quick-freezing, according to birds specification
Vary in size and quick freezing temperature is set in-80 DEG C by the difference of packaging film thickness, the quick-freezing time controls within 30 minutes, speed
The Ice crystal size freezing formation is not more than 100 microns: cell not breaking cellular wall after realizing thawing.The liquid nitrogen flash freezer technique used is because using
Ultralow temperature (-80 DEG C), supper-fast freezes Fowl meat cell, and cell preserves complete, and nutrition is not run off, and after defrosting, its quality is complete
Can be matched in excellence or beauty chilled quality entirely.
Embodiment 2
The processing technique that can effectively keep birds meat fresh taste of the present embodiment, substantially with embodiment 1, has difference only
Part is:
Step 2) depilation: temperature is set between 75 DEG C according to the specification size of birds and the rough tender degree of skin, de-
The hair time controls at 120S.Step 3) frozen water cooling: the ready-to-cook poultry after de-good hair is immersed in the frozen water of 4 DEG C and is cooled to 22
℃.Step 5) frozen water flushing: inner chamber and appearance after birds being drawn thorax with the frozen water of 4 DEG C are carried out and cool down.Step 6) it is coated with
Film: according to the unsaturated fatty acid content of different birds meat, spray concentration is the antistaling agent of 2.5%.Step 8) liquid nitrogen flash freezer: depend on
According to birds specification vary in size and quick freezing temperature is set in-120 DEG C by the difference of packaging film thickness, the quick-freezing time controls 30
Within minute, the Ice crystal size that quick-freezing is formed is not more than 100 microns.
Embodiment 3
The processing technique that can effectively keep birds meat fresh taste of the present embodiment, substantially with embodiment 1, has difference only
Part is:
Step 2) depilation: temperature is set between 70 DEG C according to the specification size of birds and the rough tender degree of skin, de-
The hair time controls at 100S.Step 3) frozen water cooling: the ready-to-cook poultry after de-good hair is immersed in the frozen water of 2 DEG C and is cooled to 20
℃.Step 5) frozen water flushing: inner chamber and appearance after birds being drawn thorax with the frozen water of 3 DEG C are carried out and cool down.Step 6) it is coated with
Film: according to the unsaturated fatty acid content of different birds meat, spray concentration is the antistaling agent of 2.1%.Step 8) liquid nitrogen flash freezer: depend on
According to birds specification vary in size and quick freezing temperature is set in-90 DEG C by the difference of packaging film thickness, the quick-freezing time controls 30
Within minute, the Ice crystal size that quick-freezing is formed is not more than 100 microns.
Embodiment 4
The processing technique that can effectively keep birds meat fresh taste of the present embodiment, substantially with embodiment 1, has difference only
Part is:
Step 2) depilation: temperature is set between 68 DEG C according to the specification size of birds and the rough tender degree of skin, de-
The hair time controls at 110S.Step 3) frozen water cooling: the ready-to-cook poultry after de-good hair is immersed in the frozen water of 2 DEG C and is cooled to 18
℃.Step 5) frozen water flushing: inner chamber and appearance after birds being drawn thorax with the frozen water of 1 DEG C are carried out and cool down.Step 6) it is coated with
Film: according to the unsaturated fatty acid content of different birds meat, spray concentration is the antistaling agent of 1.58%.Step 8) liquid nitrogen flash freezer:
According to birds specification vary in size and quick freezing temperature is set between-90 DEG C by the difference of packaging film thickness, the quick-freezing time control
System is within 30 minutes, and the Ice crystal size that quick-freezing is formed is not more than 100 microns.
Embodiment 5
The processing technique that can effectively keep birds meat fresh taste of the present embodiment, substantially with embodiment 1, has difference only
Part is:
Step 2) depilation: temperature is set between 67 DEG C according to the specification size of birds and the rough tender degree of skin, de-
The hair time controls at 95S.Step 3) frozen water cooling: the ready-to-cook poultry after de-good hair is immersed in the frozen water of 1 DEG C and is cooled to 25
Below DEG C.Step 5) frozen water flushing: inner chamber and appearance after birds being drawn thorax with the frozen water of 2 DEG C are carried out and cool down.Step
6) film: according to the unsaturated fatty acid content of different birds meat, spray concentration is the antistaling agent of 1.58%.Step 8) liquid nitrogen speed
Freeze: according to birds specification vary in size and quick freezing temperature is set in-105 DEG C by the difference of packaging film thickness, the quick-freezing time control
System is within 30 minutes, and the Ice crystal size that quick-freezing is formed is not more than 100 microns.
Embodiment 6
The processing technique that can effectively keep birds meat fresh taste of the present embodiment, substantially with embodiment 1, has difference only
Part is:
Step 2) depilation: temperature is set between 66 DEG C according to the specification size of birds and the rough tender degree of skin, de-
The hair time controls at 95S.Step 3) frozen water cooling: the ready-to-cook poultry after de-good hair is immersed in the frozen water of 2 DEG C and is cooled to 25
℃.Step 5) frozen water flushing: inner chamber and appearance after birds being drawn thorax with the frozen water of 3 DEG C are carried out and cool down.Step 6) it is coated with
Film: according to the unsaturated fatty acid content of different birds meat, spray concentration is the antistaling agent of 1.7%.Step 8) liquid nitrogen flash freezer: depend on
According to birds specification vary in size and quick freezing temperature is set in-90 DEG C by the difference of packaging film thickness, the quick-freezing time controls 30
Within minute, the Ice crystal size that quick-freezing is formed is not more than 100 microns.
Embodiment 7
The processing technique that can effectively keep birds meat fresh taste of the present embodiment, substantially with embodiment 1, has difference only
Part is:
Step 2) depilation: temperature is set between 68 DEG C according to the specification size of birds and the rough tender degree of skin, de-
The hair time controls at 98S.Step 3) frozen water cooling: the ready-to-cook poultry after de-good hair is immersed in the frozen water of 3 DEG C and is cooled to 25
Below DEG C.Step 5) frozen water flushing: inner chamber and appearance after birds being drawn thorax with the frozen water of 2 DEG C are carried out and cool down.Step
6) film: according to the unsaturated fatty acid content of different birds meat, spray concentration is the antistaling agent of 1.57%.Step 8) liquid nitrogen speed
Freeze: according to birds specification vary in size and quick freezing temperature is set in-90 DEG C by the difference of packaging film thickness, the quick-freezing time control
Within 30 minutes, the Ice crystal size that quick-freezing is formed is not more than 100 microns.
Related experiment: the Fowl meat contrast that the Fowl meat technique of above-described embodiment 1-7 prepared and traditional handicraft prepare, one week
Rear observation which kind of effect of following feature is preferably shown in Table 1；
The Fowl meat contrast that the Fowl meat that the technique of table 1 embodiment 1-7 prepares and traditional handicraft prepare
Being described in detail the specific embodiment of the present invention above, but it is intended only as example, the present invention does not limit
It is formed on particular embodiments described above.To those skilled in the art, any equivalent modifications that the present invention is carried out and
Substitute the most all among scope of the invention.Therefore, the impartial conversion made without departing from the spirit and scope of the invention and
Amendment, all should contain within the scope of the invention.
Claims (9)
1. the processing technique that can effectively keep birds meat fresh taste, it is characterised in that comprise the following steps:
1), blood-letting: live-bird class is cut larynx blood-letting, it is ensured that the blood of birds body interior is cleaned；
2), depilation: the birds discharging blood is placed in hot water leaching and scalds depilation；
3), frozen water cooling: the ready-to-cook poultry after de-good hair is immersed in frozen water cooling；
4), thorax is drawn: drawn out by the internal organs of birds, and its internal organs are sorted；
5), frozen water rinses: inner chamber and appearance after birds being drawn thorax with frozen water are carried out and cool down；
6), film: according to the unsaturated fatty acid content of different birds meat, spray antistaling agent；
7), packaging: evacuation is packed；
8), liquid nitrogen flash freezer: Fowl meat vacuum packet installed is put into liquid nitrogen flash freezer machine and carried out quick-freezing；
9), freezer stores: birds meat good for quick-freezing is placed in the freezer storage of not higher than-18 DEG C, and ensures to flow through in distribution
Cheng Zhong, keeps this temperature.
The processing technique that can effectively keep birds meat fresh taste the most according to claim 1, it is characterised in that: described
Step 1) in it is cut larynx blood-letting in the way of upset hanging by live-bird class.
The processing technique that can effectively keep birds meat fresh taste the most according to claim 1, it is characterised in that: described
Step 2) depilation: the birds discharging blood is soaked in hot water and scalds depilation, according to specification size and the rough tender degree of skin of birds
Temperature is set in 65-75 DEG C, and the depilation time controls at 90-120S.
The processing technique that can effectively keep birds meat fresh taste the most according to claim 1, it is characterised in that: described
Step 3) frozen water cooling: the ready-to-cook poultry after de-good hair is immersed in the frozen water of 0-4 DEG C and is cooled to less than 25 DEG C.
The processing technique that can effectively keep birds meat fresh taste the most according to claim 1, it is characterised in that: described
Step 5) frozen water flushing: inner chamber and appearance after birds being drawn thorax with the frozen water of 0-4 DEG C are carried out and cool down.
The processing technique that can effectively keep birds meat fresh taste the most according to claim 1, it is characterised in that: described
Step 6) film: according to the unsaturated fatty acid content of different birds meat, spray concentration is the antistaling agent of 1.5-2.5%.
The processing technique that can effectively keep birds meat fresh taste the most according to claim 6, it is characterised in that: described
Antistaling agent is chitosan aqueous solution, and described chitosan aqueous solution is obtained by biological extraction.
The processing technique that can effectively keep birds meat fresh taste the most according to claim 1, it is characterised in that: described
Step 8) liquid nitrogen flash freezer: Fowl meat vacuum packet installed is put into liquid nitrogen flash freezer machine and is carried out quick-freezing, and the size of foundation birds specification is not
With and the difference of packaging film thickness quick freezing temperature is set between-80 DEG C to-120 DEG C, the quick-freezing time control 30 minutes it
In.
The processing technique that can effectively keep birds meat fresh taste the most according to claim 8, it is characterised in that: described
The Ice crystal size that quick-freezing is formed is not more than 100 microns.
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