JP2003265096A - Method for treating broiler carcass - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To heighten the position of a broiler as a food material by adding juiciness and softness to the broiler to popularize the broiler. <P>SOLUTION: A broiler carcass is soaked in a cold water tank 1 to carry out prescribed cooling of the carcass, and the soaked carcass is taken up from the cold water tank 1. The taken up carcass is hung from conveying chains 3 and 4, and sent into an air-cooling chamber B regulated so as to have a prescribed set temperature. The broiler carcass in the hung state is allowed to stand still so as to be cooled by air for a prescribed time in the chamber and matured in the treatment of the broiler carcass after extracting the guts. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating meat carcasses, particularly broiler carcasses.

[0002]

2. Description of the Related Art Conventionally, broilers have generally been subjected to cooling treatment and aging after bleeding, hot-water pickling, hair removal, and plucking of raw birds that have arrived. This is because the body may be deteriorated in the body processing after the hair is removed and the internal organs are taken out. Therefore, conventionally, the body is soaked in cold water at the time of hollowing, ice is sandwiched between meats for cooling, or air cooling is performed by cold air, and aging is performed at a lower temperature for a long time.

[0003]

By the way, recently, broilers are not required to be an inexpensive protein source, but to meet the needs of the times, a juicy feeling and a soft taste are required. However, in general, broiler carcasses cause post-mortem rigidity and muscle fibers begin to contract, which is the cause of hardness.Therefore, appropriate aging treatment can be applied to improve efficiency of poultry, especially breast meat. It is necessary to soften the muscle fibers of meat well.

On the other hand, packing the sandwich-like ice between the meats requires manpower, and it is unavoidable that various bacteria are mixed in because of manual processing, and the amount of water becomes large, resulting in deterioration of taste. At the same time, when the air is cooled by cold air, there is a problem that the surface of the poultry is dried and discolored.
Further, even if it was aged at a low temperature for a long time, it was not treated in a suspended state.

In view of the above-mentioned circumstances, the present invention finds that the broiler is softened in addition to softness by adding juiciness to the broiler, especially by finding that it is held in a suspended state and aged at a required constant temperature and humidity. The purpose is to secure its position as a foodstuff and promote its spread.

[0006]

[Means for Solving the Problems] That is, the feature of the present invention that meets the above-mentioned object and achieves a desired effect is that the broiler carcass is treated in a cold water tank in the treatment of the broiler carcass after the hollowing treatment. After immersing in carcass and performing the required cooling, the carcass is pulled up from the cold water tank, hung on a transport chain and sent into the air cooling cabinet controlled to the required set temperature, and in the hung state in the cabinet The purpose is to air-cool the broiler carcass for the required time.

Here, it is preferable that the cold water tank is divided into a pre-cooling part at about 10 ° C. and a main cooling part at about 2 ° C., and the broiler carcasses are immersed in the pre-cooling part and then the main cooling part for about 20 minutes. . Then, in air cooling (air chilling) of the broiler carcass pulled up from the cold water tank, the carcass was hung on the transport chain, and the hung state was kept at about 0 ° C.
The air is cooled for about 30 minutes in the refrigerator set to the required temperature.

[0008] The broiler carcasses pulled up from the cold water tank are hung on a carrier chain and sent to an air-cooling cabinet where the temperature and humidity are controlled to a required temperature of approximately 0 ° C and a required humidity of approximately 90%. It is also extremely effective to put in the solution, let it stand still in the suspended state, and cool it for 15 hours with air to age it.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a system schematic diagram showing an example of a treatment method according to the present invention, in which A is a dipping section including a cold water tank 1, and B is a B.
Is a first air cooler, C is a second air cooler, 2 is a broiler carcass cooled by cold water in the cold water tank soaking section A, pulled up from the cold water tank 1 and conveyed to the air cooler in the next step. The part 3 holds the broiler carcass pulled up and conveyed in the first air cooling chamber B in a suspended state, performs a predetermined air cooling, and sends it to the next step, for example, the dismantling step, a conveying chain, 4 Also sends the broiler carcasses that have been pulled up and transported from the cold water tank 1 into the second air cooling cabinet C, and the broiler carcasses are suspended in the cooling cabinet C for the required time, and the air is stored. The chains for transportation that cool and age and then feed to the dismantling process of the next process are shown respectively. As a system, the broiler carcasses are sequentially placed in the cold water tank 1 and cooled by dipping in the cold water tank 1 for the required time. Then pull up, The broiler carcass D is transported to the transport chains 3 and 4 in order, and the broiler carcass D is hooked to the suspending tool 5 and held in the suspended state as shown in FIG. B and a part of them are sent to the second cooling box C, respectively.

In the above system, however, the cold water tank 1 may be one large tank or two or more separate tanks, but the pre-cooling section as close to the charging side as possible. It is preferable to divide and form into the main cooling part close to the pulling side. In this case, the precooling part is 8 ° C to 10 ° C, preferably about 10 ° C, and the main cooling part is 1 ° C to 3 ° C, preferably about 0 ° C.
10 to 15 minutes for the pre-cooling part and 6 to 10 for the main cooling part.
Precool for about 5 minutes, and soak for about 15 minutes in the main cooling section to cool.

The broiler carcass cooled in the cold water tank 1 is pulled up and transported through the transport unit 2 after being cooled as required. Normally, a transport conveyor is used for transporting the pulled broiler carcass. The body is sequentially hooked and suspended by the suspending tool of the transport chain. During this time, a part of the water adhering to the broiler carcasses immersed in the cold water tank is removed.

Then, the broiler carcasses hooked by the suspending tool 5 and held in a suspended state are divided into first and second air coolers B and C, respectively, and a part thereof is cooled by the first air. It is sent to the warehouse B or a part of it to the second air-cooled warehouse C and is subjected to air cooling called air chilling. The first air cooling cabinet B is usually set at a temperature of approximately 0 ° C., and the broiler carcass D is kept in the cabinet as it is suspended for about 30 minutes as shown in FIG. It is sent to the process. In this air cooling, excess water on the surface of the broiler carcass is removed by cooling with cold water in a cold water tank.

On the other hand, the second air cooler C usually has a temperature of -1.degree.
The temperature is set to 1 ° C., preferably about 0 ° C., the humidity is set to a predetermined humidity of about 90%, and the temperature and humidity are kept constant by a known control means such as a thermostat. Then, the broiler carcass D that is pulled up from the cold water tank and hooked on the transportation chain 4 by the hanging tool 5 and hung down is separated from the one that is stored in the first air cooling box 3 and is sequentially hung in the hanging state. 2 It is sent into the air cooler C,
The broiler carcasses that were suspended from the top move continuously in a zigzag shape inside the chamber and, if necessary, in a zigzag pattern in two steps, and the top broiler carcass is placed on the outlet side of the air-cooling cabinet C. When approaching, feeding is stopped, the inlet side and the outlet side are sealed, and the required amount of broiler carcass D is left standing and held in a zigzag chain in the refrigerator. In this way, the broiler carcass D is left to stand in the closed atmosphere of the inside of the refrigerator and air-cooled and aged for the required time, preferably about 15 hours, with the bone attached.

Thus, when the above aging is completed, the refrigerator C
The broiler carcass D in a suspended state is transferred to the outside by opening the outlet side of the inside of the conveyor chain 4 and moved to the next step, for example, the demolition step, and the broiler carcass to be processed next is In the same way, it is transported from the cooling cabinet entrance into the cabinet in a suspended state. The temperature and humidity are constantly controlled in the second air cooling chamber C, and the temperature and humidity are kept constant at least during the required aging time, so that the treatment can be made uniform. Of course, it is preferable that the temperature and humidity be kept constant also in the first air cooling compartment B, and it is preferable to perform the control for that.

As a mode of holding the broiler carcass D in the first and second air coolers B and C, a zigzag-shaped transport chain is arranged as shown in FIG. 1, but as shown in FIG. It is preferable from the standpoint of effective use of the inside of the warehouse that it is arranged so that it can be moved continuously from the upper stage to the lower stage, or from the lower stage and out of the upper stage end so that it can be moved continuously. To be done. However, the number of stages is not limited to two and may be one, or three or more.

Further, in the above-mentioned embodiment, a part of the broiler carcass pulled up from the cold water tank is placed in the first air cooling box,
Further, although a part is divided into the second air cooling compartments and processed respectively, it is also possible to use the first and second air cooling compartments B and C together and use them continuously.

In the following, the broiler breast meat was subjected to aging according to the present invention (invention) and the case where the broiler breast was ripened and cooled immediately after slaughter and immediately stored in demyelinated bone (comparative product). The following shows the results of comparing the properties and the cutting strength.

[0019]

[Table 1]

From the above results, the tender meat according to the present invention is superior in juiciness to the comparative tender meat, and has a softness due to its low cutting strength. It has a juicy feeling and has a crisp and soft taste. You know that you have. Although the above is the evaluation of the breast meat, it can also be applied to other broiler parts.

As described above, the present invention is a treatment method that combines an air-cooling step in a broiler carcass suspension state and an aging step in cold water cooling in a cold water tank and subsequent air cooling without touching the human hands. Therefore, there is no risk of contamination and adhesion of bacteria, which is extremely hygienic and
In particular, by leaving it in a suspended state and cooling it with predetermined air at a controlled constant temperature and humidity, excess water on the surface of the broiler carcass is removed, and the composition ratio of protein is relatively increased, and it also has bones. By keeping it as it is for a certain period of time, aging progresses, the broiler is given a soft and juicy taste, and it has a remarkable effect of promoting its spread as a food material. The method of the present invention has an advantage that temperature and humidity can be easily controlled because the method is carried out in a refrigerator.
The treatment method of the present invention is effective for aging treatment of broilers, particularly breast meat, but can be similarly applied to other broiler parts.

[Brief description of drawings]

FIG. 1 is a system schematic diagram showing an example of a processing method of the present invention.

FIG. 2 is an explanatory diagram showing a suspended state of a broiler carcass.

[Explanation of symbols]

A cold water tank immersion part B 1st air cooler C second air cooler D broiler carcass 1 cold water tank 2 Lifting and transporting section 3,4 Transport chain 5 suspenders

Claims (4)

[Claims] 1. In the treatment of broiler carcass after the hollowing treatment, the broiler carcass is immersed in a cold water tank to cool it as required, and then the broiler carcass is pulled up from the cold water tank and placed in a transport chain. A method for treating a broiler carcass, which comprises suspending and feeding the broiler carcass into an air-cooled cabinet controlled to a required preset temperature, and air-cooling the broiler carcass in the cabinet in the suspended state for a required time. 2. The broiler according to claim 1, wherein the cold water tank is divided into a pre-cooling section of about 10 ° C. and a main cooling section of about 2 ° C., and the broiler carcasses are immersed in the pre-cooling section and then the main cooling section for about 20 minutes. Carcass processing method. 3. The broiler slaughter according to claim 1 or 2, wherein the broiler carcass pulled up from the cold water tank is hung on a transport chain and air-cooled for about 30 minutes in a refrigerator set at a required temperature of about 0 ° C. How to treat the body. 4. A broiler carcass pulled up from a cold water tank is hung on a transport chain to set a required temperature of about 0.degree.
It is sent into an air cooling cabinet with a constant temperature and humidity controlled to a required set humidity of 0%, and left to stand in a suspended state for about 15 minutes.
The method for treating a broiler carcass according to claim 1 or 2, wherein the broiler carcass is aged by air cooling for a time.