CN109221964A - It is suitble to the yellow-feather broiler feedstock production process and product of Chinese meal cooking method - Google Patents
It is suitble to the yellow-feather broiler feedstock production process and product of Chinese meal cooking method Download PDFInfo
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- CN109221964A CN109221964A CN201811303042.7A CN201811303042A CN109221964A CN 109221964 A CN109221964 A CN 109221964A CN 201811303042 A CN201811303042 A CN 201811303042A CN 109221964 A CN109221964 A CN 109221964A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 99
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000010411 cooking Methods 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 235000012054 meals Nutrition 0.000 title claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
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- 238000003860 storage Methods 0.000 claims abstract description 12
- 239000002253 acid Substances 0.000 claims abstract description 11
- 238000007493 shaping process Methods 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 238000003672 processing method Methods 0.000 claims abstract description 8
- 230000009849 deactivation Effects 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 239000005457 ice water Substances 0.000 claims description 13
- 244000144977 poultry Species 0.000 claims description 13
- 210000001835 viscera Anatomy 0.000 claims description 12
- 238000009466 skin packaging Methods 0.000 claims description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- 241000272201 Columbiformes Species 0.000 claims description 8
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 8
- 210000000481 breast Anatomy 0.000 claims description 8
- 210000000038 chest Anatomy 0.000 claims description 7
- 238000005868 electrolysis reaction Methods 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 7
- 230000035617 depilation Effects 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 238000010030 laminating Methods 0.000 claims description 4
- 238000011068 loading method Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 230000001055 chewing effect Effects 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 5
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 3
- 235000013330 chicken meat Nutrition 0.000 description 48
- 235000013594 poultry meat Nutrition 0.000 description 12
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 6
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- 241000894006 Bacteria Species 0.000 description 1
- 102000005600 Cathepsins Human genes 0.000 description 1
- 108010084457 Cathepsins Proteins 0.000 description 1
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0023—Dividing 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- 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
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
The invention discloses a kind of yellow-feather broiler feedstock production process of suitable Chinese meal cooking method, it is the following steps are included: the yellow-feather broiler shaping after cleaning will be butchered, without acid discharge Tenderization, the water-bath blanching enzyme deactivation directly in 50-60 DEG C of warm water, the destroy the enzyme treatment time is 20-30min.The processing method of cold fresh yellow-feather broiler of the present invention, in process without cooling acid discharge and Tenderization, the drawbacks of processing method can overcome chilled fresh chicken to be easily discharged during frying and stewing, cooking loss is effectively reduced, keep vegetable condition good, it is not dry in chewing.Moisture loss is reduced during product storage, and drying loss is few.The present invention also provides a kind of cold fresh yellow-feather broiler products.
Description
Technical field
The present invention relates to food processing fields.It is more particularly related to a kind of Huang of suitable Chinese meal cooking method
Plumage broiler chicken feedstock production process.
Background technique
The current chilled yellow-feather broiler product integral transplanting production technology of west white meat-type chickens, big body technology are as follows: will
It is butchered after quarantine is qualified；Scalding depilation in short-term is put into warm water；It cuts open the chest to take out poultry viscera；Ice water pre-cooling drop after flushing
Warm acid discharge；Spray cleaning wind leaching drains；Classification packaging, carries out transportation and sale under the conditions of cold chain.But this cold cadmium yellow plumage meat
Chicken product and Chinese style traditional cookery require to be mainly manifested in there is sharp contradiction: in Western-style broiler chicken processing there is row in chicken
Tenderizing effects after acid, the effect for acting through chicken endogenous tissue protease constantly degrade to chicken fibers, muscle
Tissue particle is easily chewed to keep chicken mouthfeel after Western-style culinary art (frying) more tender.But Chinese meal culinary art is generally using stewed
The methods of boil, meat is excessively tender to make the inadequate chewy of chicken, do not have chewy texture, meat dusting and like chewing wax.In addition after tenderization
Chicken is discharged seriously during Chinese style stews, and influences to cook effect and vegetable taste.Cold cadmium yellow is caused due to above
Plumage broiler chicken can not be esthetically acceptable to the consumers, and the masses are difficult to meet to yellow-feather broiler demand, and entire yellow-feather broiler industry receives
Very big influence.
Summary of the invention
It is an object of the invention to solve at least the above problems, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of yellow-feather broiler feedstock production process of suitable Chinese meal cooking method,
Without cooling acid discharge and Tenderization, the yellow-feather broiler feedstock production process of the suitable Chinese meal cooking method in process
The drawbacks of chilled fresh chicken can be overcome easily to be discharged during frying and stewing, cooking loss is effectively reduced, keeps vegetable condition good, in chewing
It is not dry.Moisture loss is reduced during product storage, and drying loss is few.
In order to realize these purposes and other advantages according to the present invention, a kind of Huang of suitable Chinese meal cooking method is provided
Plumage broiler chicken feedstock production process, comprising the following steps:
The yellow-feather broiler shaping after cleaning, without acid discharge Tenderization, the directly water-bath in 50-60 DEG C of warm water will be butchered
Blanching enzyme deactivation, destroy the enzyme treatment time are 20-30min.
Preferably, the shaping specific steps are as follows:
Step 1 cuts pigeon breast along pigeon breast keel direction, by body straightening in flat；
Step 2 rinses remaining internal organ in chicken cavity body using high pressure water flow, and chicken cavity body cleaning down is clean；
Step 3 is impregnated chicken body using electrolysis ozone water and is sterilized, and carries out skin packaging after leaching solid carbon dioxide point.
Preferably, the yellow-feather broiler feedstock production process of the suitable Chinese meal cooking method further include: in the enzyme deactivation
Ice water pre-cooling is carried out after processing, specifically: 30min cooling pre-cooling is impregnated in ice water, is then drained away the water.
Preferably, the destroy the enzyme treatment further include: after water-bath blanching, take out packaging chicken body, at room temperature wind 5-10
Min cooling drains away the water.
Preferably, it impregnates chicken body using electrolysis ozone water to sterilize, soaking time 5min.
Preferably, the yellow-feather broiler feedstock production process of the suitable Chinese meal cooking method further include: packaging refrigeration: will
Packaging chicken body after ice water pre-cooling, classification loading packing, 0-4 DEG C of storage temperature.
Preferably, the skin packaging specifically: the laminating magazine of chicken cavity dignity, back side overlay film carry out skin packaging.
Preferably, described to butcher cleaning include: to be butchered after quarantine is qualified, is put into warm water scalding depilation in short-term,
It cuts open the chest to take out poultry viscera.
The present invention also provides a kind of yellow-feather broiler feedstock production process based on the suitable Chinese meal cooking method to be obtained
Cold fresh yellow-feather broiler.
The present invention is include at least the following beneficial effects: the yellow-feather broiler raw material of suitable Chinese meal cooking method of the present invention is raw
Production method in process, without cooling acid discharge and Tenderization.Using specific shaping methods and destroy the enzyme treatment, effectively
Cold cadmium yellow plumage chicken chicken meat quality is improved, muscle shearing force and chicken texture, Shelf-life are improved.Cold cadmium yellow plumage of the present invention
Broiler chicken toughness of products is good, there is a chewy texture, and mouthfeel is close to hot freshly-slaughtered poultry.The yellow-feather broiler raw material of suitable Chinese meal cooking method of the present invention
Production method overcomes the drawbacks of chilled fresh chicken is easily discharged during frying and stewing, and effectively reduces cooking loss, makes vegetable condition
It is good, it is not dry in chewing.Moisture loss is reduced during product storage, and drying loss is few.Suitable Chinese meal cooking method of the present invention
Yellow-feather broiler feedstock production process change white meat-type chickens and butcher cooked mode, carry out chicken body cleaning-sterilizing and wrapping after net thorax
Then dress quick acid discharge and is passivated the cathepsin in chicken under the conditions of certain temperature, the tenderization of termination chicken endogenous enzymes
Effect, makes cold freshly-slaughtered poultry be able to maintain chicken tenacity after the Chinese way of cooking, so that mouthfeel is killed hot freshly-slaughtered poultry close to fresh, and can be in cold chain item
It is more than the cold freshly-slaughtered poultry shelf life of tradition under part.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Detailed description of the invention
Fig. 1 is the histogram of cooking loss rate and storage drying loss rate after the cold fresh yellow-feather broiler of the invention is stored 5 days.
Fig. 2 is that the actomyosin of the cold fresh yellow-feather broiler product and common cold freshly-slaughtered poultry product of the invention dissociates feelings
Condition.
Specific embodiment
Present invention will be described in further detail below with reference to the accompanying drawings, to enable those skilled in the art referring to specification text
Word can be implemented accordingly.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein are not precluded one or more
The presence or addition of a other elements or combinations thereof.
The present invention provides a kind of yellow-feather broiler feedstock production process of suitable Chinese meal cooking method, comprising the following steps:
The yellow-feather broiler shaping after cleaning, without acid discharge Tenderization, the directly water-bath in 50-60 DEG C of warm water will be butchered
Blanching enzyme deactivation, destroy the enzyme treatment time are 20-30min.
Wherein, the shaping specific steps are as follows:
Step 1 cuts pigeon breast along pigeon breast keel direction, by body straightening in flat；
Step 2 rinses remaining internal organ in chicken cavity body using high pressure water flow, and chicken cavity body cleaning down is clean；
Step 3 is impregnated chicken body using electrolysis ozone water and is sterilized, and carries out skin packaging after leaching solid carbon dioxide point.It is of the present invention whole
Shape step changes the cold freshly-slaughtered poultry shape of tradition, is unfolded to remain internal organ on removal body wall easy to clean after body cavity, facilitates subsequent operation.
The yellow-feather broiler feedstock production process of the suitable Chinese meal cooking method in one of the embodiments, further include:
Ice water pre-cooling is carried out after the destroy the enzyme treatment, specifically: 30min cooling pre-cooling is impregnated in ice water, is then drained away the water.
The destroy the enzyme treatment in one of the embodiments, further include: after water-bath blanching, packaging chicken body is taken out, in room temperature
Lower wind 5-10min cooling drains away the water.
It impregnates chicken body using electrolysis ozone water in one of the embodiments, to sterilize, soaking time 5min.
The yellow-feather broiler feedstock production process of the suitable Chinese meal cooking method in one of the embodiments, further include:
Packaging refrigeration: the packaging chicken body after ice water is pre-chilled, classification loading packing, 0-4 DEG C of storage temperature.
The skin packaging in one of the embodiments, specifically: the laminating magazine of chicken cavity dignity, back side overlay film are pasted
Body packaging.It is packaged as tape drum skin packaging, packaging material is high barrier NY/EVOH/PET compound plastic bag.
It includes: to be butchered after quarantine is qualified that cleaning is butchered described in one of the embodiments, is put into warm water in short-term
Scalding depilation, cuts open the chest to take out poultry viscera.
The present invention also provides a kind of yellow-feather broiler feedstock production process based on the suitable Chinese meal cooking method to be obtained
Cold fresh yellow-feather broiler.
Embodiment 1, suitable Chinese meal cooking method of the present invention yellow-feather broiler feedstock production process the following steps are included:
001, butcher, lose hair or feathers, except internal organ: being butchered after quarantine is qualified, being put into warm water scalding depilation in short-term, cut open the chest by
Poultry viscera takes out.
002, it cuts breastbone: cutting pigeon breast along pigeon breast keel direction, by chicken body straightening in flat, the similar cured chicken shaping of wind
State afterwards.
003, high pressure washing: remaining internal organ in chicken cavity body, such as chicken lung are rinsed using high pressure water flow, chicken cavity body is thoroughly rushed
Wash clean.
004, ozone water sterilization: impregnating chicken body using electrolysis ozone water and sterilize, leaching solid carbon dioxide point.
005, skin packaging: the laminating magazine of chicken cavity dignity, back side overlay film carry out skin packaging.
006, be heat-treated blunt enzyme: the water-bath blanching enzyme deactivation in 50-60 DEG C of warm water by the chicken after packaging, processing time are 20-
30min。
007, wind leaching drains: wind 5-10min cooling at room temperature drains away the water.
008, ice water pre-cooling: 30min cooling pre-cooling is impregnated in ice water, is then drained away the water.
009, packaging refrigeration: classification loading packing, 0-4 DEG C of storage temperature.
Comparative example 1
Using the cold freshly-slaughtered poultry preparation method of tradition, broiler chicken of the quarantine after qualified is carried out
It butchers；Scalding depilation in short-term is put into warm water；It cuts open the chest to take out poultry viscera；Ice water pre-cooling cooling row after flushing
Acid；Spray cleaning wind leaching drains；Classification packaging, carries out transportation and sale under the conditions of cold chain.
Comparative example 2
Using the fresh hot freshly-slaughtered poultry butchered.
Product described in embodiment 1, comparative example 1 is subjected to actomyosin solution separating test, as a result sees Fig. 2.It can from Fig. 2
Out: processing method described in the embodiment of the present invention 1 can effectively facilitate actomyosin dissociation, improve meat quality.Gained vegetable product
It is on very good terms, it is not dry in chewing.
Product prepared by embodiment 1, comparative example 1 and comparative example 2 is subjected to the detection of texture value parameter after refrigeration five days,
It the results are shown in Table 1-3 and Fig. 1.
Table 1: products'texture and shearing force measurement result
Note: same column difference lowercase letter indication difference is significant (P < 0.05)
Table 2: product bacteria containing amount with storage time variation
As can be seen from Table 2, processing method described in embodiment 1 can effectively reduce product clump count in storage, it is seen that real
Chilled fresh chicken described in example 1 is applied than conventional chilled fresh chicken extended shelf-life, improves foodsafety.
Table 3: chicken sensory evaluation measurement result
As can be seen from Table 1, processing method described in embodiment 1 can effectively improve cold cadmium yellow plumage chicken chicken meat quality.From upper
Table 2 is as can be seen that processing method described in embodiment 1 can effectively reduce product clump count in storage, it is seen that this patent product is than normal
Chilled fresh chicken extended shelf-life is advised, foodsafety is improved.From table 3 it can also be seen that processing method described in embodiment 1 can have
Effect improves chicken sensory evaluation scores.As can be seen from Figure 1: cold cadmium yellow plumage chicken prepared by the embodiment of the present invention 1 effectively reduces steaming
Loss is boiled, moisture loss is reduced during product storage, and drying loss is few.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and legend shown and described herein.
Claims (9)
1. the yellow-feather broiler feedstock production process of suitable Chinese meal cooking method, which comprises the following steps:
The yellow-feather broiler shaping after cleaning, without acid discharge Tenderization, the water-bath blanching directly in 50-60 DEG C of warm water will be butchered
Enzyme deactivation, destroy the enzyme treatment time are 20-30min.
2. the processing method of cold fresh yellow-feather broiler as described in claim 1, which is characterized in that the shaping specific steps are as follows:
Step 1 cuts pigeon breast along pigeon breast keel direction, by body straightening in flat；
Step 2 rinses remaining internal organ in chicken cavity body using high pressure water flow, and chicken cavity body cleaning down is clean；
Step 3 is impregnated chicken body using electrolysis ozone water and is sterilized, and carries out skin packaging after leaching solid carbon dioxide point.
3. the yellow-feather broiler feedstock production process of suitable Chinese meal cooking method as claimed in claim 2, which is characterized in that also wrap
It includes: carrying out ice water pre-cooling after the destroy the enzyme treatment, specifically: 30min cooling pre-cooling is impregnated in ice water, is then drained the water
Point.
4. the yellow-feather broiler feedstock production process of suitable Chinese meal cooking method as described in claim 1, which is characterized in that described
Destroy the enzyme treatment further include: after water-bath blanching, take out packaging chicken body, wind 5-10min cooling at room temperature drains away the water.
5. the yellow-feather broiler feedstock production process of suitable Chinese meal cooking method as claimed in claim 2, which is characterized in that use
Electrolysis ozone water impregnates the disinfection of chicken body, soaking time 3-5min.
6. the yellow-feather broiler feedstock production process of suitable Chinese meal cooking method as claimed in claim 3, which is characterized in that also wrap
It includes: packaging refrigeration: the packaging chicken body after ice water is pre-chilled, classification loading packing, 0-4 DEG C of storage temperature.
7. the yellow-feather broiler feedstock production process of suitable Chinese meal cooking method as claimed in claim 2, which is characterized in that described
Skin packaging specifically: the laminating magazine of chicken cavity dignity, back side overlay film carry out skin packaging.
8. the yellow-feather broiler feedstock production process of suitable Chinese meal cooking method as described in claim 1, which is characterized in that described
Butchering cleaning includes: to be butchered after quarantine is qualified, is put into warm water scalding depilation in short-term, cuts open the chest to take out poultry viscera.
9. based on the cold fresh of the yellow-feather broiler feedstock production process for being suitble to Chinese meal cooking method as described in claim any one of 1-8
Yellow-feather broiler.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811303042.7A CN109221964B (en) | 2018-11-02 | 2018-11-02 | Production method of yellow-feather broiler raw material suitable for Chinese food cooking mode and product |
| PCT/CN2019/097111 WO2020087997A1 (en) | 2018-11-02 | 2019-07-22 | Yellow-feathered chicken material production method applicable to chinese food cooking method and product |
| LU101610A LU101610B1 (en) | 2018-11-02 | 2019-07-22 | Method for producing yellow-feathered broiler raw materials applicable to chinese cuisine cooking and product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811303042.7A CN109221964B (en) | 2018-11-02 | 2018-11-02 | Production method of yellow-feather broiler raw material suitable for Chinese food cooking mode and product |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020087997A1 (en) * | 2018-11-02 | 2020-05-07 | 江苏省农业科学院 | Yellow-feathered chicken material production method applicable to chinese food cooking method and product |
| CN111671055A (en) * | 2020-06-16 | 2020-09-18 | 江苏省农业科学院 | Processing method of chilled fresh poultry for improving meat quality and product |
| CN111802590A (en) * | 2020-05-25 | 2020-10-23 | 江苏省农业科学院 | Method for improving meat quality through ultrasonic-assisted heat treatment and meat evaluation method based on quantitative indexes |
| WO2021232987A1 (en) * | 2020-05-21 | 2021-11-25 | 江苏省农业科学院 | Production method for special poultry meat raw material for soup and stew food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115530215B (en) * | 2022-12-01 | 2023-02-28 | 延边畜牧开发集团有限公司 | Beef cattle slaughtering rapid acid discharge equipment and acid discharge process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020087997A1 (en) * | 2018-11-02 | 2020-05-07 | 江苏省农业科学院 | Yellow-feathered chicken material production method applicable to chinese food cooking method and product |
| WO2021232987A1 (en) * | 2020-05-21 | 2021-11-25 | 江苏省农业科学院 | Production method for special poultry meat raw material for soup and stew food |
| CN111802590A (en) * | 2020-05-25 | 2020-10-23 | 江苏省农业科学院 | Method for improving meat quality through ultrasonic-assisted heat treatment and meat evaluation method based on quantitative indexes |
| CN111671055A (en) * | 2020-06-16 | 2020-09-18 | 江苏省农业科学院 | Processing method of chilled fresh poultry for improving meat quality and product |
| WO2021253933A1 (en) * | 2020-06-16 | 2021-12-23 | 江苏省农业科学院 | Method for processing cold fresh poultry that improves meat quality, and product |
Also Published As
| Publication number | Publication date |
|---|---|
| LU101610A1 (en) | 2020-05-04 |
| LU101610B1 (en) | 2021-01-11 |
| CN109221964B (en) | 2021-10-15 |
| WO2020087997A1 (en) | 2020-05-07 |
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