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)
Claims (9)
- | 1 | lu101610 | REVENDICATIONS | 1. Procédé de production d'une matière première de poulet de chair à plumes jaunes , convenant à la cuisson d'aliments chinois, comprenant les étapes suivantes consistant | 5 a: | mise en forme d'un poulet de chair à plumes jaunes après abattage et nettoyage, et | blanchir directement le poulet de chair a plumes jaunes dans un bain-marie avec de | l'eau tiède de 50 à 60 ° C pour la désactivation enzymatique sans vieillissement et ; attendrissement, dans lequel le traitement de désactivation enzymatique dure 20 à 30 | 10 minutes, , 2. Procédé de production d'une matière première de poulet de chair à plumes jaunes | convenant à la cuisson d'aliments chinois selon la revendication 1, dans lequel la | mise en forme comprend les étapes specifiques consistant a: | étape 1 : couper un coffre du poulet de chair à plumes jaunes dans la direction d'une ; 15 quille du coffre, et déplier un corps du poulet de chair à plumes jaunes en une forme | plate ; | étape 2 : rincer les viscères restants dans le corps du poulet de chair à plumes jaunes | par un flux d'eau à haute pression pour rincer à fond le corps du poulet de chair à | plumes jaunes; et | 20 étape 3 : tremper le corps du poulet de chair à plumes jaunes avec de l'eau d'ozone ; électrolytique pour la désinfection, égoutter le poulet de chair à plumes jaunes, puis | effectuer un emballage de peau sur le poulet de chair ä plumes jaunes.; 3. Procédé de production d'une matière première de poulet de chair à plumes jaunes | convenant 4 la cuisson d'aliments chinois selon la revendication 2, comprenant en ; 25 outre : prérefroidir le poulet de chair à plumes jaunes avec de l'eau glacée après la | désactivation enzymatique, ce qui comprend notamment : tremper le poulet de chair2 lu101610 | à plumes jaunes dans l'eau glacée pendant 30 minutes, puis égoutter le poulet de | chair à plumes jaunes.| 4. Procédé de production d'une matière première de poulet de chair à plumes jaunes | convenant à la cuisson d'aliments chinoi selon la revendication 1, dans lequel la | 5 désactivation enzymatique comprend en outre: après blanchiment du poulet de chair à plumes jaunes dans un bain-marie, retirer le corps emballé du poulet de chair à ; plumes jaunes et souffler le corps pendant 5 à 10 minutes par air à température ambiante pour égoutter le corps.| S. Procédé de production d'une matière première de poulet de chair à plumes jaunes y 10 convenant à la cuisson d'aliments chinoi selon la revendication 2, dans lequel le | corps du poulet de chair à plumes jaunes est trempé avec de l'eau d'ozone | électrolytique pendant 3 à 5 minutes pour la désinfection.; 6. Procédé de production d'une matière première de poulet de chair à plumes jaunes convenant à la cuisson d'aliments chinoi selon la revendication 3, comprenant en outre: l'emballage et la réfrigération, le corps emballé du poulet de chair à plumes | jaunes après avoir été prérefroidi avec de l'eau glacée est classé et emballé dans une boîte, et stocké à une température de 0 à 4° C.; 7. Procédé de production d'une matière première de poulet de chair à plumes jaunes / convenant a la cuisson d'aliments chinoi selon la revendication 2, dans lequel | 20 l'emballage de peau comprend en particulier: coller une boîte en plastique sur une | surface du corps du poulet de chair à plumes jaunes, et enduire un film sur le dos du | corps du poulet à plumes jaunes pour l'emballage de peau.| 8. Procédé de production d'une matière première de poulet de chair à plumes jaunes | convenant à la cuisson d'aliments chinoi selon la revendication 1, dans lequel ; 25 l'abattage et le nettoyage comprend : abattre le poulet de chair à plumes jaunes après | avoir passé la quarantaine, tremper le poulet de chair à plumes jaunes dans de l'eau | tiède pendant une courte période pour l'épilation, et éviscérer le poulet de chair à | plumes jaunes.| 3; lu101610 , 9. Poulet de chair à plumes jaunes réfrigéré basé sur le procédé de production d'une7 matière premiere de poulet de chair à plumes jaunes convenant à la cuisson| d'aliments chinoi selon l'une quelconque des revendications 1 à 8.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811303042.7A CN109221964B (zh) | 2018-11-02 | 2018-11-02 | 适合中餐烹饪方式的黄羽肉鸡原料生产方法及产品 |
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 (fr) |
| LU (1) | LU101610B1 (fr) |
| WO (1) | WO2020087997A1 (fr) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221964B (zh) * | 2018-11-02 | 2021-10-15 | 江苏省农业科学院 | 适合中餐烹饪方式的黄羽肉鸡原料生产方法及产品 |
| CN111616308B (zh) * | 2020-05-21 | 2022-12-02 | 江苏省农业科学院 | 一种汤煲类食品专用禽肉原料的生产方法 |
| CN111802590A (zh) * | 2020-05-25 | 2020-10-23 | 江苏省农业科学院 | 一种超声辅热处理提升肉类品质的方法及基于量化指标的肉品评价方法 |
| CN111671055A (zh) * | 2020-06-16 | 2020-09-18 | 江苏省农业科学院 | 提高肉品质的冷鲜禽加工方法及产品 |
| CN115530215B (zh) * | 2022-12-01 | 2023-02-28 | 延边畜牧开发集团有限公司 | 一种肉牛屠宰快速排酸设备及排酸工艺 |
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 (zh) * | 2011-11-18 | 2012-03-28 | 扬州天歌鹅业发展有限公司 | 袋装冷鲜鹅处理方法 |
| CN203120856U (zh) * | 2012-12-31 | 2013-08-14 | 中国包装和食品机械总公司 | 一种白斩鸡工业自动化生产加工设备 |
| KR101410467B1 (ko) * | 2013-04-19 | 2014-06-25 | 이성수 | 튀김닭의 조리방법 |
| CN103271366B (zh) * | 2013-06-18 | 2016-11-09 | 四川农业大学 | 一种新型猪肉脯的制备方法 |
| CN104542873A (zh) * | 2015-01-30 | 2015-04-29 | 固原新月养殖有限公司 | 清真鸡肉屠宰标准化加工生产线 |
| CN105433275A (zh) * | 2015-11-12 | 2016-03-30 | 南通玉兔集团有限公司 | 一种禽类肉制品制作方法 |
| CN107616218A (zh) * | 2017-09-06 | 2018-01-23 | 涡阳县益群牧业有限公司 | 一种鸡肉加工方法 |
| CN109221964B (zh) * | 2018-11-02 | 2021-10-15 | 江苏省农业科学院 | 适合中餐烹饪方式的黄羽肉鸡原料生产方法及产品 |
-
2018
- 2018-11-02 CN CN201811303042.7A patent/CN109221964B/zh active Active
-
2019
- 2019-07-22 LU LU101610A patent/LU101610B1/en active IP Right Grant
- 2019-07-22 WO PCT/CN2019/097111 patent/WO2020087997A1/fr active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| CN109221964A (zh) | 2019-01-18 |
| CN109221964B (zh) | 2021-10-15 |
| WO2020087997A1 (fr) | 2020-05-07 |
| 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 (ja) | 加温・冷却一体型食材加工システム | |
| KR102327356B1 (ko) | 시즈닝 육류 수비드 제조방법 및 이에 따라 제조된 시즈닝 육류 수비드 제품 | |
| NL2028268B1 (en) | Processing method of chilled poultry meat for improving meat quality, and products obtained thereby | |
| CN108669473A (zh) | 一种冻干牛肉速食品的制备工艺 | |
| CN103549496B (zh) | 一种速冻六线鱼双连鱼片的制作方法 | |
| CN104920752A (zh) | 一种原味水果干的加工方法及原味水果干低温糖渍方法 | |
| CN106359526A (zh) | 一种海参加工工艺 | |
| KR20120035649A (ko) | 사슴육포와 그 제조방법 | |
| CN107279245A (zh) | 一种冷却保鲜牛肉的生产方法 | |
| JP2023027311A (ja) | 冷凍食品 | |
| KR102035482B1 (ko) | 홍게의 칠드 게살 제조방법 | |
| KR20130037211A (ko) | 사슴육포와 그 제조방법 | |
| KR102107660B1 (ko) | 국물 요리를 위한 반조리 식재료 세트 및 이의 제조방법 | |
| CN106942618A (zh) | 一种牛肉干的加工方法 | |
| CN113812584A (zh) | 一种冷冻熟醉蟹制品及其加工方法 | |
| CN108606263A (zh) | 一种富硒肉干的生产工艺 | |
| KR910005287B1 (ko) | 스낵형 인삼 제품의 제조 방법 | |
| RU2284133C1 (ru) | Способ приготовления сушеного кальмара | |
| CN117256806A (zh) | 一种百香果蜂蜜猪皮冻罐头及其制备方法 | |
| CN106071949A (zh) | 速冻水蒸鸡的生产方法 | |
| CN115568557A (zh) | 一种手撕鸡的加工工艺 | |
| Kusuma et al. | Effect of solution immeration treatment balanced chalk (Ca (OH) 2) in processing chicken feet skin crackers | |
| CN114403384A (zh) | 一种调味即食海参及加工方法 | |
| Diehl et al. | Freezing to preserve home-grown foods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Patent granted |
Effective date: 20210111 |