KR20000006858A - Utilization of new hatched avian chicken as a meat source - Google Patents

Abstract

PURPOSE: A method of sanitarily making a hatched chick to edible meat which has a problem of an overproduction of chicken at chicken raising is provided to reduce an allergy, suit most people taste and have highly nutritious. CONSTITUTION: Divided skin, hair, bill and claw from a chicken are heated in 0.5N HCl or NaOH at 85°C for 30min. and smashed, which are hydrolyzed with body in 2N HCl or NaOH and then is neutralized in HCl and NaOH, pressurized, steamed, and homogenized. In another method, a whole chicken is heated in a pot at 105°C, homogenized and centrifuged, and the residue with 2% of condensed phosphate and some water is heated at 105°C, agitated, and centrifuged. The residue is used for animal feed and soluble extract is used as an ingredient of agricultural products.

Description

Utilization of new hatched avian chicken as a meat source}

None known to date

Korea lacks high quality protein resources, so meat and dairy products are imported, expensive, and consume foreign currency. In some people, allergy is also a problem. The present invention develops a high value-added meat resource with a low allergy, high palatability, excellent nutritional value, and health function by incubating a newborn chick having a problem in overproduction in a poultry hatching business. Incidentally, it will stabilize the poultry industry and save foreign currency.

Freshly hatched chicks have all of the active ingredients in development, and when they start eating, they grow into new individuals called chickens. Homogenization can be used as a meat source because it is invisible to homogenize the shape of the chick, for example, hair, toenails, and beaks. The freshly hatched chick muscles are easy to digest because they are short, soft and weak in connective tissue. Furthermore, the health function can be deduced from the use of hatching eggs as a culture medium in virus culture or the use of brain cells in culture of special microorganisms. In order to differentiate and grow from the unit cell of the fertilized egg to complex organelles, that is, there are various components for vigorous vitality. In addition, allergicness of the hen's pectoral muscle of hatched eggs in guinea pigs using antiserum of eggs was completely extinguished in focal anaxunax. With this theoretical background, the aim is to incubate newborn chicks. The key to this invention is to cut, pulverize, emulsify, etc. in order to make hairs, etc., invisible to the shape and the naked eye of chicks by homogenization. According to the process, the skin hair including the beak and the foot before homogenization may be crushed or hydrolyzed by acid and base, neutralized with HCL (NaOH), and then added to the homogenate for homogenization. As the age of chicks increases, the hair hardens, making hydrolysis difficult.

The above homogenizes the fuselage without heating, but depending on the use, homogenizes the whole chicks with steam in a pressurized (heating) kettle and separates them into soluble and insoluble portions. In the above various homogenizations, the addition of a small amount of NaCl and polyvalent phosphate to the residue makes the homogeneity easier.

The homogeneous effect is either a soluble fluid or a emulsifier in which the conventional aversive form is completely gone. These homogenates are raw proteins that have not yet been denatured (except heated homogenates), which are added to various foods and can be processed to increase the added value of conventional foods or new products because they can exhibit a variety of taste, palatability, physical properties, functionality and health functionalities. .

Claims (4)

It is a method of homogenizing the fresh weights of poultry such as chicken, pheasant, duck, goose and quail before being fed the feed from the homogenate obtained by grinding, cutting, emulsifying and acid hydrolysis. It is used for the manufacture of low allergy formulas, aged foods, maternal foods, meaty flavored meats and sports foods. The whole chick is homogeneous, emulsified in a high performance grinder, mill Separate chick skin, hair, beak, and toenails, heat them for 30 minutes at 85 ° C with 0.5N HCl or NaOH, shatter them, and homogenize them in the same way as 1 The skin, hair, beak, and claws of the chicks are separated, hydrolyzed with 2N HCl or NaOH, neutralized with HCl or NaOH, and mixed with the body after pressurized (heated) steaming. The whole chicks are heated at 105 ℃ in a heating cooker with a heating device and vigorously stirred and centrifuged. The residues are separated. The residues are extracted in the same way by adding 2% condensate phosphate and a little water. Soluble solution is used as the raw material of concentrated food.