CN1275339A - Process for preparation of poultry beer products - Google Patents

Process for preparation of poultry beer products Download PDF

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Publication number
CN1275339A
CN1275339A CN99114236A CN99114236A CN1275339A CN 1275339 A CN1275339 A CN 1275339A CN 99114236 A CN99114236 A CN 99114236A CN 99114236 A CN99114236 A CN 99114236A CN 1275339 A CN1275339 A CN 1275339A
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CN
China
Prior art keywords
beer
fowl
injection
bird
processing
Prior art date
Application number
CN99114236A
Other languages
Chinese (zh)
Inventor
杨士章
臧大存
展跃平
李志方
Original Assignee
江苏省畜牧兽医学校
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 江苏省畜牧兽医学校 filed Critical 江苏省畜牧兽医学校
Priority to CN99114236A priority Critical patent/CN1275339A/en
Publication of CN1275339A publication Critical patent/CN1275339A/en

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Abstract

A preparation method of poultry beer cooked product includes the following main steps: soaking dressed poultry in clear water, injecting it wth a compoiste sousing agent formed from natural spice liquor made of star anise, pepper, clove, dehurian angelica root, amomum fruit, common fennel fruit, tangerine peel and kesurrection lily rhizome, beer and compound phosphate for injection sousing, stoving, vacuum packaging, high-temp. sterilization and cooking so as to obtain the invented product. Said invented product has the unique flavour and good taste, and is safe and hygienic, rich in nutrients, long in storage time and suitable for large-scale industrialized production.

Description

The cooked processing method of a kind of bird beer

The present invention relates to the cooked processing method of a kind of bird beer.

The cooked processing of general bird needs through pickling several procedures such as (stew in soy sauce or sauce system), boiling, vacuum packaging, sterilization, and energy consumption is big, and the contaminated chance of product is many, and mouthfeel does not have characteristic.

The purpose of this invention is to provide that energy consumes low, safety and sanitation, goods have peculiar flavour and the good cooked processing method of a kind of bird beer of mouthfeel.

For achieving the above object, the cooked processing method of a kind of bird beer of the present invention mainly comprises following sequential steps:

(1), light fowl is soaked in clear water;

(2), the fowl body after will soaking places bittern wet salting 3-5 hour of 10Be '-20Be ';

(3), the compound curing agent made by beer, natural flavor liquid and composite phosphate of fowl body injection 10-250ml that wet salting is crossed, through massage, tumbling, again through low-temperature salting 1-2 hour;

(4), the fowl body of injection being pickled is smoked;

(5), the fowl body that will smoke carries out vacuum packaging or other packaged;

(6), the fowl body is carried out the high temperature sterilization shortening.

In as above method, the fowl body after smoking can directly carry out the sterilization shortening without packing the time.

Its method for optimizing is, in the processing of beer duck, and the compound curing agent of injection 50-200ml when injection is pickled, baked temperature is 40 ℃-50 ℃, and the time of smoking is 20-40 minute, and high temperature sterilization and shortening temperature are 110 ℃-130 ℃, and the time is 30-50 minute.

Its more preferably method be that the wet salting of beer duck processing is to carry out in the bittern of 15Be ' 4 hours, when injection is pickled, the compound curing agent of injection about 150ml carried out under 45 ℃ 30 minutes when smoking, and adopted (10 '-30 '-10 ')/121 ℃ to carry out sterilization and shortening at last.

The compound curing agent that uses in the processing is formed weight ratio: beer 30-70, natural flavor liquid 30-70, sodium pyrophosphate 0.3-0.7, sodium phosphate trimer 0.3-0.7, calgon 0.15-0.35.

Natural flavor liquid in compound the pickling is to be by weight proportion: anise 12.5, Chinese prickly ash 15, cloves 10, the root of Dahurain angelica 10, fructus amomi 7.5, fennel seeds 10, dried orange peel 17.5, mountain naphthalene 17.5 are made.

Owing to saved the boiling operation, reduced cost in the methods of the invention, reduced equipment investment, technology is succinct, is fit to plant layout production, has reduced the contaminated chance of fowl body work in-process simultaneously.Tunning and natural flavor can produce peculiar flavour in the beer owing to utilize in the compound curing agent that adopts, and composite phosphate can the tenderization meat, increase the retentiveness of meat, make goods that good mouthfeel be arranged.

Embodiment one, the processing method of beer duck: the light duck about three kilograms is soaked in clear water, remove watery blood, drain and be placed in the 15Be ' bittern wet salting 4 hours, after taking-up drains bittern, compound curing agent in every duck body about injection 150ml is through massage, tumbling, under 0-4 ℃, pickled one hour, after in 45 ℃ of environment, smoking 30 minutes then, whole immediately or cut apart the back with aluminium foil bag vacuum packaging (vacuum 0.1MPa), put it into after the packing and adopt (10 '-30 '-10 ')/121 ℃ to carry out high temperature sterilization and shortening in the high-temperature sterilization pot, then immediately with water quench to room temperature, carry out external packing again.

Embodiment two, the processing method of Stewed Chicken in Beer: take the procedure of processing of embodiment one with about 1.5 kilograms light chicken, wherein the time of wet salting is 3.5 hours, the compound curing agent about injection 100ml.

Claims (6)

1, the cooked processing method of a kind of bird beer, this method mainly comprises following sequential steps:
(1), light fowl is soaked in clear water;
(2), the fowl body after will soaking places bittern wet salting 3-5 hour of 10Be '-20Be ';
(3), the compound curing agent made by beer, natural flavor liquid and composite phosphate of fowl body injection 10-250ml that wet salting is crossed, through massage, tumbling, again through low-temperature salting 1-2 hour;
(4), the fowl body of injection being pickled is smoked;
(5), the fowl body that will smoke carries out the packing of vacuum packaging or other form;
(6), the fowl body is carried out the sterilization shortening.
2, the cooked processing method of a kind of bird beer according to claim 1, the fowl body after it is characterized in that smoking can directly carry out the sterilization shortening without packing.
3, the cooked processing method of a kind of bird beer according to claim 1, it is characterized in that in the processing of beer duck, the compound curing agent of injection 50-200ml when injection is pickled, baked temperature is 40 ℃-50 ℃, the time of smoking is 20-40 minute, high temperature sterilization and shortening temperature are 110 ℃-130 ℃, and the time is 30-50 minute.
4, the cooked processing method of a kind of bird beer according to claim 2, it is characterized in that beer duck processing wet salting carried out 4 hours in the bittern of 15Be ', when injection is pickled, compound curing agent about injection 150ml, under 45 ℃, carried out 30 minutes when smoking, adopt (10 '-30 '-10 ')/121 ℃ to carry out sterilization and shortening at last.
5, the cooked processing method of a kind of bird beer according to claim 1, it is characterized in that compound curing agent composition weight ratio is: beer 30-70, natural flavor liquid 30-70, sodium pyrophosphate 0.3-0.7, sodium phosphate trimer 0.3-0.7, calgon 0.15-0.35.
6, the cooked processing method of a kind of bird beer according to claim 1 is characterized in that natural flavor liquid by weight proportion is: anise 12.5, Chinese prickly ash 15, cloves 10, the root of Dahurain angelica 10, fructus amomi 7.5, fennel seeds 10, dried orange peel 17.5, mountain naphthalene 17.5 are made.
CN99114236A 1999-05-31 1999-05-31 Process for preparation of poultry beer products CN1275339A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN99114236A CN1275339A (en) 1999-05-31 1999-05-31 Process for preparation of poultry beer products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN99114236A CN1275339A (en) 1999-05-31 1999-05-31 Process for preparation of poultry beer products

Publications (1)

Publication Number Publication Date
CN1275339A true CN1275339A (en) 2000-12-06

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN99114236A CN1275339A (en) 1999-05-31 1999-05-31 Process for preparation of poultry beer products

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CN (1) CN1275339A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101715974B (en) * 2009-12-08 2012-05-23 株洲市好棒美食品有限公司 Method for making stewed duck with bean sauce
CN102771822A (en) * 2012-08-15 2012-11-14 天津春宇食品配料有限公司 Stout mint-flavor ham sausage and processing method thereof
CN103238873A (en) * 2013-05-09 2013-08-14 桂林裕鑫农业科技有限公司 Cooking method and preservative method of leisure snack-beer fish
CN106036529A (en) * 2016-06-30 2016-10-26 张凤玲 Preparation method of konjak stewed duck in beer

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101715974B (en) * 2009-12-08 2012-05-23 株洲市好棒美食品有限公司 Method for making stewed duck with bean sauce
CN102771822A (en) * 2012-08-15 2012-11-14 天津春宇食品配料有限公司 Stout mint-flavor ham sausage and processing method thereof
CN102771822B (en) * 2012-08-15 2014-07-09 天津春宇食品配料有限公司 Stout mint-flavor ham sausage and processing method thereof
CN103238873A (en) * 2013-05-09 2013-08-14 桂林裕鑫农业科技有限公司 Cooking method and preservative method of leisure snack-beer fish
CN106036529A (en) * 2016-06-30 2016-10-26 张凤玲 Preparation method of konjak stewed duck in beer

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