GB2478706A - A method for producing a poultry mince meat product - Google Patents
A method for producing a poultry mince meat product Download PDFInfo
- Publication number
- GB2478706A GB2478706A GB1004193A GB201004193A GB2478706A GB 2478706 A GB2478706 A GB 2478706A GB 1004193 A GB1004193 A GB 1004193A GB 201004193 A GB201004193 A GB 201004193A GB 2478706 A GB2478706 A GB 2478706A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- poultry
- breast
- coarse
- keel
- Prior art date
- Legal status (The legal status 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 status listed.)
- Withdrawn
Links
- 244000144977 poultry Species 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000013622 meat product Nutrition 0.000 title claims description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 45
- 235000013594 poultry meat Nutrition 0.000 claims abstract description 39
- 210000000481 breast Anatomy 0.000 claims abstract description 38
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 5
- 235000020990 white meat Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 11
- 241000287828 Gallus gallus Species 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 abstract description 2
- 235000015228 chicken nuggets Nutrition 0.000 abstract description 2
- 235000015220 hamburgers Nutrition 0.000 abstract description 2
- 210000001562 sternum Anatomy 0.000 abstract description 2
- 238000009966 trimming Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A22C17/00—Other devices for processing meat or bones
- A22C17/0006—Cutting or shaping meat
- A22C17/002—Producing portions of meat with predetermined characteristics, e.g. weight or particular dimensions
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0069—Deboning poultry or parts of poultry
-
- A23L1/315—
-
- A23L1/317—
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A poultry meat product is produced by preparing an eviscerated poultry. The legs and breasts are removed. The removed breast meat is trimmed to produce breast meat trimmings. The remaining carcass comprises a keel (top) and bottom. The keel comprises breast bones including wishbones and remaining attached white breast meat. The carcass is cut and the keel part containing white meat is then chilled in a chiller to a temperature of about 0 °C over a period of at least 18 hours. The poultry keel meat portion is separated into coarse white breast meat and bone cake. The removed coarse white breast meat is collected in a tray and chilled again. The coarse mixture is mixed with other poultry meat using an auger and the mixture is minced. The poultry meat product has a high total meat content with a low calcium count equivalent to premium white poultry meat and is useful for producing products such as chicken burgers, chicken nuggets or chicken fillings.
Description
"A method for producing a poultry product"
Introduction
The invention relates to a method for producing a poultry mince meat product.
Meat of various types and quality are prepared by de-boning poultry, especially chicken. The white breast meat is the most valuable as it is generally perceived by the consumer to be superior to other parts such as wing and leg meat. The amount of breast meat however is limited and there is an increased requirement that minced poultry meat has a white colour and good texture.
There is therefore a need for a process for preparing a poultry mince meat product.
Statements of Invention
According to the invention there is provided a method for producing a poultry mince meat product comprising the steps of:-providing an eviscerated poultry carcass; removing legs from the carcass; removing breasts from the carcass leaving a trimmed carcass; cutting the trimmed carcass to provide a keel portion containing residual white meat and a bottom part; chilling the keel portion over a period of at least 18 hours; passing the chilled poultry keel portion through a separating machine which pre-crushes the keel portion and separates the keel portion into coarse breast meat pieces and bone cake; mixing the coarse breast meat pieces with poultry meat to form a coarse mixture; and mincing the poultry meat coarse mixture to form a poultry mince with a size of from 2 to 4mm.
In one embodiment the keel portions are chilled to a temperature of about 0°C over a period of at about 24 hours.
Preferably the coarse breast meat pieces from the separating machine have a size of from 3 mm to 5 mm, ideally the coarse breast meat pieces have a size of about 3 mm.
In a preferred embodiment the poultry mince has a size of about 2mm.
In one embodiment the coarse mixture comprises at least 25% by weight of breast keel meat.
In one case the coarse mixture comprises at least 20% by weight of breast meat trim.
In one case the coarse mixture comprises at least 20% by weight of breast meat.
In one embodiment the coarse mixture comprises up to 10% by weight of poultry back meat.
Detailed Description
A poultry meat product is produced by firstly preparing an eviscerated poultry such as a breeder hen using conventional techniques. The legs and breasts are removed.
The removed breast meat is trimmed to produce breast meat trimmings. The remaining carcass comprises a keel (top) and bottom. The keel comprises breast bones including wishbones and remaining attached white breast meat which cannot be removed by conventional knife techniques.
The carcass is then cut with a saw. The keel part containing white meat is then chilled in a chiller to a temperature of about 0°C over a period of at least 18 hours.
We have found that by chilling the breast portions over a period of about 24 hours in open containers in a chiller the colour and structure of the breast meat is enhanced and further processing is facilitated.
The chilled poultry keel portions are then passed through a separating machine such as that available from Sepamatic. The poultry keel meat portion is separated into coarse white breast meat and bone cake.
The keel portions are pre-crushed between two bladed drums and the crushed material is delivered onto a belt trained between a take-off drum and a pressure roller. The take-off drum has holes in the surface thereof. The pressure roller pushes the crushed material against the take-off roller and removed meat passes through the holes in the drum. The holes are 3 to 5mm in diameter, preferably about 3mm. The bone remains on the belt and is collected for waste disposal. The removed coarse white breast meat is collected in a tray and chilled again.
A mixture is then prepared which comprises the chilled white breast meat removed from the keel, breast meat, breast meat trim, and poultry back meat. A typical mix is in parts by weight: 27 parts breast meat 36 parts breast keel meat 27 parts breast meat trim parts back meat The coarse mixture is mixed by an auger and the mixture is minced in a mincing machine such as a Bander machine in which the coarse poultry meat mixture is minced to a size of from 2mm to 4mm, preferably about 2mm using a belt, pressure roller, and take-off drum as described above.
The poultry mince thus prepared has a natural light white colour with a full texture.
The poultry meat mince may then be frozen at a rate to achieve a temperature of minus 18°C in less than 18 hours in a freezing tunnel. The poultry meat product thus formed has a high total meat content with a low calcium count equivalent to premium white poultry meat and is useful for producing products such as chicken burgers, chicken nuggets, chicken fillings and the like.
The invention provides a process for recovering a premium poultry meat product which optimises meat yield and provides a product with enhanced market value.
The invention is not limited to the embodiments hereinbefore described which may be varied in detail.
Claims (11)
- Claims 1. A method for producing a poultry mince meat product comprising the steps of:-providing an eviscerated poultry carcass; removing legs from the carcass; removing breasts from the carcass leaving a trimmed carcass; cutting the trimmed carcass to provide a keel portion containing residual white meat and a bottom part; chilling the keel portion over a period of at least 18 hours; passing the chilled poultry keel portion through a separating machine which pre-crushes the keel portion and separates the keel portion into coarse breast meat pieces and bone cake; mixing the coarse breast meat pieces with poultry meat to form a coarse mixture; and mincing the poultry meat coarse mixture to form a poultry mince with asizeoffrom2to4mm.
- 2. A method as claimed in claim 1 wherein the keel portions are chilled to a temperature of about 0°C over a period of at about 24 hours.
- 3. A method as claimed in claim 1 or 2 wherein the coarse breast meat pieces from the separating machine have a size of from 3 mm to 5 mm.
- 4. A method as claimed in any of claims 1 to 3 wherein the coarse breast meat pieces have a size of about 3 mm.
- 5. A method as claimed in any of claims 1 to 4 wherein the poultry mince has a size of about 2 mm.
- 6. A method as claimed in any of claims 1 to 5 wherein the coarse mixture comprises at least 25% by weight of breast keel meat.
- 7. A method as claimed in claim 6 or 7 wherein the coarse mixture comprises at least 20% by weight of breast meat trim.
- 8. A method as claimed in claim 6 or 7 wherein the coarse mixture comprises at least 20% by weight of breast meat.
- 9. A method as claimed in any of claims 6 to 8 wherein the coarse mixture comprises up to 10% by weight of poultry back meat.
- 10. A method for producing a poultry mince meat product substantially as hereinbefore described.
- 11. A poultry mince meat product prepared by a method as claimed in any preceding claim.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1004193A GB2478706A (en) | 2010-03-15 | 2010-03-15 | A method for producing a poultry mince meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1004193A GB2478706A (en) | 2010-03-15 | 2010-03-15 | A method for producing a poultry mince meat product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB201004193D0 GB201004193D0 (en) | 2010-04-28 |
| GB2478706A true GB2478706A (en) | 2011-09-21 |
Family
ID=42261524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1004193A Withdrawn GB2478706A (en) | 2010-03-15 | 2010-03-15 | A method for producing a poultry mince meat product |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2478706A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1936634A1 (en) * | 1969-07-18 | 1971-02-04 | Bahr Hans Otto | Chicken sausages without fat additives |
| US4594253A (en) * | 1984-03-21 | 1986-06-10 | Maurice Fradin | Method for mincing and prepackaging minced meat under controlled atmosphere and temperature |
| EP1226758A2 (en) * | 2001-01-30 | 2002-07-31 | Mayekawa Manufacturing Co., Ltd | Method of separating meat of a poultry with bones and apparatus for use in such method |
| GB2394395A (en) * | 2002-10-25 | 2004-04-28 | Kiplink Ltd | Preparation of chicken mince |
-
2010
- 2010-03-15 GB GB1004193A patent/GB2478706A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1936634A1 (en) * | 1969-07-18 | 1971-02-04 | Bahr Hans Otto | Chicken sausages without fat additives |
| US4594253A (en) * | 1984-03-21 | 1986-06-10 | Maurice Fradin | Method for mincing and prepackaging minced meat under controlled atmosphere and temperature |
| EP1226758A2 (en) * | 2001-01-30 | 2002-07-31 | Mayekawa Manufacturing Co., Ltd | Method of separating meat of a poultry with bones and apparatus for use in such method |
| GB2394395A (en) * | 2002-10-25 | 2004-04-28 | Kiplink Ltd | Preparation of chicken mince |
Also Published As
| Publication number | Publication date |
|---|---|
| GB201004193D0 (en) | 2010-04-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |