LU101610B1 - Method for producing yellow-feathered broiler raw materials applicable to chinese cuisine cooking and product - Google Patents
Method for producing yellow-feathered broiler raw materials applicable to chinese cuisine cooking and product Download PDFInfo
- Publication number
- LU101610B1 LU101610B1 LU101610A LU101610A LU101610B1 LU 101610 B1 LU101610 B1 LU 101610B1 LU 101610 A LU101610 A LU 101610A LU 101610 A LU101610 A LU 101610A LU 101610 B1 LU101610 B1 LU 101610B1
- Authority
- LU
- Luxembourg
- Prior art keywords
- yellow
- broiler
- feathered
- feathered broiler
- producing
- Prior art date
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 157
- 238000010411 cooking Methods 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 239000002994 raw material Substances 0.000 title claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 18
- 230000009849 deactivation Effects 0.000 claims abstract description 16
- 238000003307 slaughter Methods 0.000 claims abstract description 15
- 238000007493 shaping process Methods 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims description 13
- 238000009466 skin packaging Methods 0.000 claims description 12
- 239000005457 ice water Substances 0.000 claims description 11
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 8
- 238000011010 flushing procedure Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 5
- 229920003023 plastic Polymers 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000007664 blowing Methods 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 235000019726 broiler meat Nutrition 0.000 abstract description 20
- 238000003860 storage Methods 0.000 abstract description 9
- 238000003672 processing method Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 6
- 230000004580 weight loss Effects 0.000 abstract description 5
- 230000001055 chewing effect Effects 0.000 abstract description 4
- 230000002431 foraging effect Effects 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 description 4
- 102000007469 Actins Human genes 0.000 description 3
- 108010085238 Actins Proteins 0.000 description 3
- 238000010494 dissociation reaction Methods 0.000 description 3
- 230000005593 dissociations Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 102000005600 Cathepsins Human genes 0.000 description 2
- 108010084457 Cathepsins Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- UFRKOOWSQGXVKV-UHFFFAOYSA-N ethene;ethenol Chemical compound C=C.OC=C UFRKOOWSQGXVKV-UHFFFAOYSA-N 0.000 description 1
- 239000004715 ethylene vinyl alcohol Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 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
-
- 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
- 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
Landscapes
- 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
Disclosed is a method for producing a yellow-feathered broiler raw material suitable for Chinese cuisine cooking, which includes the following steps of: shaping a yellow-feathered broiler after slaughtering and cleaning, and directly blanching the yellow-feathered broiler in a water bath with warm water of 50°C to 60°C for enzyme deactivation without aging and tenderization, wherein the enzyme deactivation treatment lasts for 20 minutes to 30 minutes. The processing method for the chilled yellow-feathered broiler according to the invention avoids the cooling for aging and tenderization in a course of processing, and can overcome the defect that water can be easily generated in stir-frying and stewing processes of chilled broiler meat, which can effectively reduce a cooking loss, realizes a high dish quality, and avoids a dry mouthfeel during chewing. A moisture loss is reduced and a weight loss is little during product storage. The invention also provides a chilled yellow-feathered broiler product.
Description
| lut01610 METHOD FOR PRODUCING YELLOW-FEATHERED | BROILER RAW MATERIALS APPLICABLE TO CHINESE ‘ CUISINE COOKING AND PRODUCT , 5 TECHNICAL FIELD | The present invention relates to the field of food processing. More specifically, | the present invention relates to a method for producing a yellow-feathered broiler raw material suitable for Chinese cuisine cooking.
| 10 BACKGROUND } At present, a production process of western white-feathered broilers is entirely | transplanted into chilled yellow-feathered broiler product, which is generally as | follows: slaughtering the yellow-feathered broilers after passing quarantine; soaking the yellow-feathered broilers in warm water for a short time to moult; eviscerating the yellow-feathered broilers; after flushing, precooling the yellow-feathered broilers with : ice water to cool for aging; spraying to clean the yellow-feathered broilers, and then | performing air shower on the yellow-feathered broilers to drain it off; and grading and packaging the yellow-feathered broilers, and then transporting the yellow-feathered | broilers under a cold chain condition for sale. However, there is a sharp contradiction ; 20 between the chilled yellow-feathered broiler products and the traditional Chinese cooking requirements, which is mainly manifested in the following aspects: the ] processing method of the western white-feathered broilers has the function of tenderization after aging, which continuously degrades fibers of broiler meat through | the function of endogenous cathepsin in the broiler meat, and fragments muscle | 25 tissues, thus making the broiler meat taste softer, tender and easy to chew after | western-style cooking (frying). However, Chinese cuisine is usually cooked by | stewing and other methods, the broiler meat in which is too soft and tender to make ; the broiler meat strong enough and chewy. The broiler meat is pulverized and tasteless. | In addition, the tenderized broiler meat is seriously watered during Chinese stewing, mE EEE EEE
| which affects the cooking effect and dish taste. Due to the above reasons, the chilled 10101610 ; yellow-feathered broilers cannot be accepted by consumers, and the demand of the : masses for on the yellow-feathered broilers is difficult to meet. The whole yellow-feathered broiler industry has been greatly affected.
| ;
SUMMARY An object of the present invention is to at least solve the above problems and to ; at least provide advantages that will be described hereinafter.
| Another object of the present invention is to provide a method for producing a | 10 yellow-feathered broiler raw material suitable for Chinese cuisine cooking, which | avoids the cooling for aging and tenderization in a course of processing, and can overcome the defect that water can be easily generated in stir-frying and stewing | processes of the chilled yellow-feathered broiler meat, which can effectively reduce a | cooking loss, realizes a high dish quality, and avoids a dry mouthfeel during chewing. | 15 A moisture loss is reduced and a weight loss is little during product storage.
| In order to achieve these objects and other advantages of the present invention, a method for producing a yellow-feathered broiler raw material suitable for Chinese ; cuisine cooking is provided, including the following steps of: . shaping a yellow-feathered broiler after slaughtering and cleaning, and directly ; 20 blanching the yellow-feathered broiler in a water bath with warm water of 50°C to 60°C for enzyme deactivation without aging and tenderization, wherein the enzyme ! deactivation treatment lasts for 20 minutes to 30 minutes.
| Preferably, the shaping includes the specific steps of: ; step 1: cutting a chest of the yellow-feathered broiler along a direction of a keel | 25 of the chest, and unfolding a body of the yellow-feathered broiler into a flat shape; step 2: flushing remaining viscera in the body of the yellow-feathered broiler by | a high-pressure water flow to thoroughly flush the body of the yellow-feathered | broiler; and | step 3: soaking the body of the yellow-feathered broiler with electrolytic ozone
/ water for disinfection, draining the yellow-feathered broiler off, and then performing u101610 ; skin packaging on the yellow-feathered broiler.
Preferably, the method for producing the yellow-feathered broiler raw material | suitable for Chinese cuisine cooking further includes: precooling the yellow-feathered ) 5 broiler with ice water after the enzyme deactivation, which particularly includes: soaking the yellow-feathered broiler in the ice water for 30 minutes, and then draining | off the yellow-feathered broiler. | Preferably, the enzyme deactivation further includes: after blanching the yellow-feathered broiler in a water bath, taking the packaged body of the yellow-feathered broiler out, and blowing the body for 5 minutes to 10 minutes by air , under room temperature to drain off the body. | Preferably, the body of the yellow-feathered broiler is soaked with the / electrolytic ozone water for 3 minutes to 5 minutes for disinfection. | Preferably, the method for producing the yellow-feathered broiler raw material | 15 suitable for Chinese cuisine cooking further includes: packaging and refrigerating, the | packaged body of the yellow-feathered broiler after being precooled with the ice ; water is graded and packaged in a box, and stored at a temperature of 0°C to 4°C.
Preferably, the skin packaging particularly includes: pasting a plastic box on a | surface of the body of the yellow-feathered broiler, and coating a film on a back of the | 20 body of the yellow-feathered broiler for skin packaging.
Preferably, the slaughtering and cleaning includes: slaughtering the | yellow-feathered broiler after passing quarantine, soaking the yellow-feathered broiler | in warm water for a short time to moult, and eviscerating the yellow-feathered broiler.
The present invention also provides a chilled yellow-feathered broiler obtained | 25 on the basis of the method for producing the yellow-feathered broiler raw material suitable for Chinese cuisine cooking.
The present invention at least includes the following advantageous effects: the ; method for producing a yellow-feathered broiler raw material suitable for Chinese : cuisine cooking according to the present invention avoids cooling for aging and tenderization during processing.
A special shaping method and an enzyme Em TTT
| 4
; deactivation treatment are utilized to effectively improve the quality of the chilled 101610 yellow-feathered broiler meat, improve muscle shear force and broiler meat texture, and prolong a shelf life.
The chilled yellow-feathered broiler product according to the ; present invention has good toughness, chewiness and mouthfeel close to that of hot-fresh broilers.
The method for producing a yellow-feathered broiler raw material suitable for Chinese cuisine cooking according to the present invention overcomes the , defect that water can be easily generated in stir-frying and stewing processes of the | chilled yellow-feathered broiler meat, which can effectively reduce a cooking loss, | realizes a high dish quality, and avoids a dry mouthfeel during chewing.
A moisture | 10 loss is reduced and a weight loss is little during product storage.
The method for | producing a yellow-feathered broiler raw material suitable for Chinese cuisine ; cooking according to the present invention changes the slaughtering and processing | mode of the white-feathered broilers, cleans, disinfects and packages the body of the | broiler after the body of the broiler is eviscerated, then performs aging rapidly and | 15 passivates cathepsin in the broiler meat under a certain temperature condition, ; terminates the tenderization effect of endogenous enzymes in the broiler meat, enables ; the chilled broiler to maintain the toughness of the broiler meat after Chinese cooking, ; enables the mouthfeel to be close to that of the fresh-slaughtered hot-fresh broiler, and | can exceed a shelf life of a traditional chilled broiler under a cold chain condition.
Other advantages, objects and features of the invention will be partially reflected | by the following description, and will be partially understood by those skilled in the art through research and practice of the invention. ; BRIEF DESCRIPTION OF THE DRAWINGS , 25 Fig. 1 is a histogram of a cooking loss rate and a weight loss during storage rate | of a chilled yellow-feathered broiler after storage for 5 days according to the present | invention. | Fig. 2 shows actin dissociation of a chilled yellow-feathered broiler product of the present invention and a common chilled broiler chilled product.
| 5 DETAILED DESCRIPTION (101610 | The invention will be further described in detail hereinafter with reference to the | accompanying drawings, so that those skilled in the art can implement the invention | with reference to the description.
/ 5 It should be understood that terms such as "having," "including," and Ë "comprising" as used herein do not exclude the presence or addition of one or more ; other elements or combinations thereof.
; The present invention discloses a method for producing a yellow-feathered broiler raw material suitable for Chinese cuisine cooking, which includes the | 10 following steps of: | shaping a yellow-feathered broiler after slaughtering and cleaning, and directly | blanching the yellow-feathered broiler in a water bath with warm water of 50°C to ; 60°C for enzyme deactivation without aging and tenderization, wherein the enzyme ; deactivation treatment lasts for 20 minutes to 30 minutes.
| 15 The shaping includes the specific steps of: | step 1: cutting a chest of the yellow-feathered broiler along a direction of a keel of the chest, and unfolding a body of the yellow-feathered broiler into a flat shape; } step 2: flushing remaining viscera in the body of the yellow-feathered broiler by | a high-pressure water flow to thoroughly flush the body of the yellow-feathered | 20 broiler; and | step 3: soaking the body of the yellow-feathered broiler with electrolytic ozone | water for disinfection, draining the yellow-feathered broiler off, and then performing | skin packaging on the yellow-feathered broiler. The shaping step of the present invention changes an appearance of a traditional chilled broiler, is easy to clean and | 25 remove residual viscera on a body wall after the body is unfolded, and is convenient for subsequent operation.
: In one embodiment, the method for producing the yellow-feathered broiler raw | material suitable for Chinese cuisine cooking further includes: precooling the | yellow-feathered broiler with ice water after the enzyme deactivation, which
| ‘ particularly includes: soaking the yellow-feathered broiler in the ice water for 30 u101610 minutes, and then draining off the yellow-feathered broiler. | In one embodiment, the enzyme deactivation further includes: after blanching the ; yellow-feathered broiler in a water bath, taking the packaged body of the yellow-feathered broiler out, and blowing the body for 5 minutes to 10 minutes by air | under room temperature to drain off the body. | In one embodiment, the body of the yellow-feathered broiler is soaked with the | electrolytic ozone water for 3 minutes to 5 minutes for disinfection. | In one embodiment, the method for producing the yellow-feathered broiler raw | 10 material suitable for Chinese cuisine cooking further includes: packaging and | refrigerating, the packaged body of the yellow-feathered broiler after being precooled with the ice water is graded and packaged in a box, and stored at a temperature of 0°C | to 4°C. | In one embodiment, the skin packaging particularly includes: pasting a plastic | 15 box on a surface of the body of the yellow-feathered broiler, and coating a film on a : back of the body of the yellow-feathered broiler for skin packaging. The packaging is skin packaging with box, and a high barrier NY/EVOH/PET composite plastic bag is : used as a package material. , In one embodiment, the enzyme slaughtering and cleaning further includes: | 20 slaughtering the yellow-feathered broiler after passing quarantine, soaking the | yellow-feathered broiler in warm water for a short time to moult, and eviscerating the | yellow-feathered broiler. | The present invention also provides a chilled yellow-feathered broiler obtained | on the basis of the method for producing the yellow-feathered broiler raw material | 25 suitable for Chinese cuisine cooking. | Embodiment 1 | The invention discloses a method for producing a yellow-feathered broiler raw | material suitable for Chinese cuisine cooking, which includes the following steps of: , 001. slaughtering, moulting and eviscerating: slaughtering the yellow-feathered | 30 broiler after passing quarantine, soaking the yellow-feathered broiler in warm water
| , | ; for a short time to moult, and eviscerating the yellow-feathered broiler; lu101610
002. cutting a chest of the yellow-feathered broiler: cutting the chest of the | yellow-feathered broiler along a direction of a keel of the chest, and unfolding a body | of the yellow-feathered broiler into a flat shape, which is similar to a state of a shaped | 5 wind-preserved broiler;
003. flushing with high pressure: flushing remaining viscera, such as a lung, in | the body of the yellow-feathered broiler by a high-pressure water flow to thoroughly flush the body of the yellow-feathered broiler;
004. disinfecting with ozone water: soaking the body of the yellow-feathered | 10 broiler with electrolytic ozone water for disinfection, and draining the / yellow-feathered broiler off; | 005. performing skin packaging: pasting a plastic box on a surface of the body of | the yellow-feathered broiler, and coating a film on a back of the body of the | yellow-feathered broiler for skin packaging; | 15 006. performing enzyme deactivation by thermal processing: blanching the | packaged yellow-feathered broiler in a water bath with warm water of 50°C to 60°C for 20 minutes to 30 minutes; | 007. draining off by air shower: blowing the body for 5 minutes to 10 minutes by | air under room temperature to drain off the body; : 20 008. precooling with ice water: soaking the yellow-feathered broiler in the ice | water for 30 minutes, and then draining off the yellow-feathered broiler; and
009. packaging and refrigerating: grading and packaging the yellow-feathered broiler in a box, and storing the yellow-feathered broiler at a temperature of 0°C to | 4°C.
: 25 Comparison Example 1 | A traditional chilled broiler preparation method is adopted to slaughter a broiler | after passing quarantine; soak the broiler in warm water for a short time to moult; eviscerate the broiler; after flushing, precool the broiler with ice water to cool for : aging; spray to clean the broiler, and then performing air shower on the broiler to | 30 drain it off; and grade and package the broiler, and then transport the broiler under a
| 8 cold chain condition for sale. 101610 | Comparison Example 2 A fresh-slaughtered hot-fresh broiler is adopted. | The products described in Embodiment 1 and Comparison Example 1 were | 5 tested for actin dissociation, and the results are shown in Fig. 2. As can be seen from : Fig. 2, the processing method described in Embodiment 1 of the present invention can | effectively promote the actin dissociation and improve muscle quality.
Dishes / obtained have good quality and will not dry during chewing.
The products prepared in Embodiment 1, Comparison Example 1 and ; 10 Comparison Example 2 were refrigerated for five days and then tested for texture parameters.
The results are shown in Tables 1 to 3 and Fig. 1. | Table 1: Determination Results of Texture and Shear force of Products Ë Texture value Shear } Sample . Chewiness Cohesion Hardness Elasticity force ; Hot-fresh broiler 321+11* 0.80+0.212 41242182 0.97+0.132 8.97+0.312 | Chilled broiler 3254132 0.75+0.122 547090 0.64+0.07° 6.82+0.51P Embodiment 1 421+08° 0.82+0.162 506x06° 0.95+0.062 8.42+0.413 Note: Different lowercase letters in the same column show significant difference (P<0.05) : Table 2: Changes in Bacterial Content of Products with Storage Time | Number of colony(cfu/g) , Sample | 0 day 3 days 6 days 9 days 12 days 15 days | Chilled broiler 1.2x10* 9.6x10* 8.8x10° 8.7x106 6.7x107 9.7x108 / Embodiment 1 0.6x10? 8.5x10? 3.5x10° 9.5x10° 8.1x10* 2.5%10° | 15 It can be seen from the Table 2 above that the processing method of Embodiment 1 can effectively reduce a number of colony of products in storage.
Apparently, a shelf | life of the chilled broiler meat according to Embodiment 1 is longer than that of a | conventional chilled broiler meat, thus improving food safety. . | Table 3: Sensory Evaluation and Determination Results of Broiler Meat
TT Ju101610 Taste Mouthfeel Feeling of Overall Total Category Hardness (Delicious) (Chewy) succulency feeling = score Chilled broiler 7.2 6.5 7.3 8.2 T4 36.6 Embodiment 1 TA 8.2 8.2 8.1 8.4 40.3 It can be seen from the Table 1 above that the processing method of Embodiment 1 can effectively improve the quality of the chilled yellow-feathered broiler.
It can be seen from the Table 2 above that the processing method of Embodiment 1 can effectively reduce a number of colony of products in storage.
Apparently, a shelf life of the product of the patent is longer than that of a conventional chilled broiler meat, thus improving food safety.
It can also be seen from the Table 3 above that the processing method of Embodiment 1 can effectively improve the sensory score of the | broiler meat.
It can be seen from Fig. 1 that the chilled yellow-feathered broiler prepared according to Embodiment 1 of the present invention effectively reduces a cooking loss, reduces a moisture loss during product storage and reduces a weight loss.
Although the embodiments of the invention have been disclosed above, it is not limited to the applications listed in the specification and the embodiments, and can be fully applied to various fields suitable for the invention, and additional modifications can be easily implemented by those skilled in the art.
Therefore, the invention is not limited to the specific details and illustrations shown and described herein without departing from the general concept defined by the claims and the equivalent scope.
Claims (9)
- | 10 Claims 1u101610 | 1. A method for producing a yellow-feathered broiler raw material suitable for | Chinese cuisine cooking, comprising the following steps of: | 5 shaping a yellow-feathered broiler after slaughtering and cleaning, and directly blanching the yellow-feathered broiler in a water bath with warm water of 50°C to | 60°C for enzyme deactivation without aging and tenderization, wherein the enzyme | deactivation treatment lasts for 20 minutes to 30 minutes.
- ; 10 2. The method for producing the yellow-feathered broiler raw material suitable | for Chinese cuisine cooking according to claim 1, wherein the shaping comprises the specific steps of: | step 1: cutting a chest of the yellow-feathered broiler along a direction of a keel | of the chest, and unfolding a body of the yellow-feathered broiler into a flat shape; | 15 step 2: flushing remaining viscera in the body of the yellow-feathered broiler by ; a high-pressure water flow to thoroughly flush the body of the yellow-feathered | broiler; and | step 3: soaking the body of the yellow-feathered broiler with electrolytic ozone | water for disinfection, draining the yellow-feathered broiler off, and then performing skin packaging on the yellow-feathered broiler.
- 3. The method for producing the yellow-feathered broiler raw material suitable . for Chinese cuisine cooking according to claim 2, further comprising: precooling the yellow-feathered broiler with ice water after the enzyme deactivation, which particularly comprises: soaking the yellow-feathered broiler in the ice water for 30 | minutes, and then draining off the yellow-feathered broiler.
- 4. The method for producing the yellow-feathered broiler raw material suitable | for Chinese cuisine cooking according to claim 1, wherein the enzyme deactivation| 11 further comprises: after blanching the yellow-feathered broiler in a water bath, taking 101610 | the packaged body of the yellow-feathered broiler out, and blowing the body for 5 minutes to 10 minutes by air under room temperature to drain off the body.| 5
- 5. The method for producing the yellow-feathered broiler raw material suitable | for Chinese cuisine cooking according to claim 2, wherein the body of the | yellow-feathered broiler is soaked with the electrolytic ozone water for 3 minutes to 5 | minutes for disinfection.| 10
- 6. The method for producing the yellow-feathered broiler raw material suitable for Chinese cuisine cooking according to claim 3, further comprising: packaging and refrigerating, the packaged body of the yellow-feathered broiler after being precooled | with the ice water is graded and packaged in a box, and stored at a temperature of 0°C to 4°C.|
- 7. The method for producing the yellow-feathered broiler raw material suitable | for Chinese cuisine cooking according to claim 2, wherein the skin packaging | particularly comprises: pasting a plastic box on a surface of the body of the | yellow-feathered broiler, and coating a film on a back of the body of the | 20 yellow-feathered broiler for skin packaging. ..
- 8. The method for producing the yellow-feathered broiler raw material suitable | for Chinese cuisine cooking according to claim 1, wherein the slaughtering and cleaning comprises: slaughtering the yellow-feathered broiler after passing quarantine, | 25 soaking the yellow-feathered broiler in warm water for a short time to moult, and | eviscerating the yellow-feathered broiler.|
- 9. A chilled yellow-feathered broiler based on the method for producing the | yellow-feathered broiler raw material suitable for Chinese cuisine cooking according | 30 to any one of claims 1 to 8.EE EE
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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| LU101610A1 LU101610A1 (en) | 2020-05-04 |
| LU101610B1 true LU101610B1 (en) | 2021-01-11 |
Family
ID=65076709
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LU101610A LU101610B1 (en) | 2018-11-02 | 2019-07-22 | Method for producing yellow-feathered broiler raw materials applicable to chinese cuisine cooking and product |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN109221964B (en) |
| LU (1) | LU101610B1 (en) |
| WO (1) | WO2020087997A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221964B (en) * | 2018-11-02 | 2021-10-15 | 江苏省农业科学院 | Production method of yellow-feather broiler raw material suitable for Chinese food cooking mode and product |
| CN111616308B (en) * | 2020-05-21 | 2022-12-02 | 江苏省农业科学院 | Production method of special poultry meat raw material for soup and pot 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 |
| 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 |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4860403A (en) * | 1988-07-18 | 1989-08-29 | Campbell Soup Company | Method of eliminating aging step in poultry processing |
| CN102388940A (en) * | 2011-11-18 | 2012-03-28 | 扬州天歌鹅业发展有限公司 | Bagged cold-fresh goose processing method |
| CN203120856U (en) * | 2012-12-31 | 2013-08-14 | 中国包装和食品机械总公司 | Sliced cold chicken industrial automatic production processing equipment |
| KR101410467B1 (en) * | 2013-04-19 | 2014-06-25 | 이성수 | Fried chicken cooking method |
| CN103271366B (en) * | 2013-06-18 | 2016-11-09 | 四川农业大学 | A kind of preparation method of Novel pig jerky |
| CN104542873A (en) * | 2015-01-30 | 2015-04-29 | 固原新月养殖有限公司 | Standard slaughtering line of halal chicken |
| CN105433275A (en) * | 2015-11-12 | 2016-03-30 | 南通玉兔集团有限公司 | Making method of poultry meat products |
| CN107616218A (en) * | 2017-09-06 | 2018-01-23 | 涡阳县益群牧业有限公司 | A kind of chicken processing method |
| CN109221964B (en) * | 2018-11-02 | 2021-10-15 | 江苏省农业科学院 | Production method of yellow-feather broiler raw material suitable for Chinese food cooking mode and product |
-
2018
- 2018-11-02 CN CN201811303042.7A patent/CN109221964B/en active Active
-
2019
- 2019-07-22 LU LU101610A patent/LU101610B1/en active IP Right Grant
- 2019-07-22 WO PCT/CN2019/097111 patent/WO2020087997A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2020087997A1 (en) | 2020-05-07 |
| CN109221964B (en) | 2021-10-15 |
| CN109221964A (en) | 2019-01-18 |
| LU101610A1 (en) | 2020-05-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| LU101610B1 (en) | Method for producing yellow-feathered broiler raw materials applicable to chinese cuisine cooking and product | |
| JP2020074794A (en) | Integrated heating and cooling type food processing system | |
| KR102327356B1 (en) | Preparing method for seasoning meat by sous vide and the seasoning meat using the same | |
| NL2028268B1 (en) | Processing method of chilled poultry meat for improving meat quality, and products obtained thereby | |
| CN108669473A (en) | A kind of preparation process of freeze-dried beef instant food | |
| CN103549496B (en) | Making method for quick-frozen greenling double fillet | |
| CN104920752A (en) | An original flavored dried fruit processing method and low-temperature sugar soaking method | |
| CN106359526A (en) | Sea cucumber processing process | |
| KR20120035649A (en) | Deer beef jerky and method for manufacture | |
| CN107279245A (en) | A kind of production method of cooled fresh-keeping beef | |
| JP2023027311A (en) | frozen food | |
| KR102035482B1 (en) | Method for manufacturing the chilled red snow crab meat | |
| KR20130037211A (en) | Deer beef jerky and method for manufacture method | |
| KR102107660B1 (en) | Precooked food materials for soup cooking and method of preparing the same | |
| CN106942618A (en) | A kind of processing method of dried beef | |
| JP2007054024A (en) | Improver for dried meat and dried fish, and method for producing dried meat and dried fish using the same | |
| CN113812584A (en) | Frozen cooked liquor-saturated crab product and processing method thereof | |
| CN108606263A (en) | A kind of production technology of selenium-rich dried meat | |
| KR910005287B1 (en) | Process making of product a ginseng | |
| RU2284133C1 (en) | Method for production of desiccated squid | |
| CN117256806A (en) | Passion fruit, honey and pigskin jelly can and preparation method thereof | |
| CN106071949A (en) | The production method of quick-freezing water Steamed chicken | |
| CN115568557A (en) | Processing technology of shredded chicken | |
| Kusuma et al. | Effect of solution immeration treatment balanced chalk (Ca (OH) 2) in processing chicken feet skin crackers | |
| CN114403384A (en) | Seasoning instant sea cucumber and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Patent granted |
Effective date: 20210111 |