NL2028268A - Processing method of chilled poultry meat for improving meat quality, and products obtained thereby - Google Patents
Processing method of chilled poultry meat for improving meat quality, and products obtained thereby Download PDFInfo
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- NL2028268A NL2028268A NL2028268A NL2028268A NL2028268A NL 2028268 A NL2028268 A NL 2028268A NL 2028268 A NL2028268 A NL 2028268A NL 2028268 A NL2028268 A NL 2028268A NL 2028268 A NL2028268 A NL 2028268A
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- 235000013594 poultry meat Nutrition 0.000 title claims abstract description 132
- 238000003672 processing method Methods 0.000 title claims abstract description 47
- 235000013372 meat Nutrition 0.000 title claims abstract description 26
- 244000144977 poultry Species 0.000 claims abstract description 59
- 238000010438 heat treatment Methods 0.000 claims abstract description 30
- 238000001816 cooling Methods 0.000 claims abstract description 24
- 238000003307 slaughter Methods 0.000 claims abstract description 19
- 238000004321 preservation Methods 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000003860 storage Methods 0.000 claims description 15
- 210000003746 feather Anatomy 0.000 claims description 12
- 230000002378 acidificating effect Effects 0.000 claims description 7
- 239000008280 blood Substances 0.000 claims description 7
- 210000004369 blood Anatomy 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 210000000481 breast Anatomy 0.000 claims description 6
- 210000004209 hair Anatomy 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 210000000078 claw Anatomy 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims 3
- 238000004806 packaging method and process Methods 0.000 abstract description 12
- 238000010411 cooking Methods 0.000 abstract description 9
- 238000009835 boiling Methods 0.000 abstract description 7
- 244000005700 microbiome Species 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 241000700605 Viruses Species 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 31
- 238000000034 method Methods 0.000 description 19
- 241000894006 Bacteria Species 0.000 description 15
- 241000287828 Gallus gallus Species 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 14
- 235000006439 Lemna minor Nutrition 0.000 description 12
- 241000209501 Spirodela Species 0.000 description 12
- 235000013364 duck meat Nutrition 0.000 description 12
- 241000272525 Anas platyrhynchos Species 0.000 description 9
- 210000001835 viscera Anatomy 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 238000010586 diagram Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 230000002779 inactivation Effects 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
- 210000001562 sternum Anatomy 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000000645 desinfectant Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015275 goose meat Nutrition 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000010008 shearing Methods 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
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23B4/01—Preserving by heating by irradiation or electric treatment 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
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
The present invention discloses a processing method of chilled poultry meat for improving meat quality, including: step one, slaughtering poultry, cleaning a poultry 5 carcass, and performing microwave rapid heating to its center portion temperature up to 45-550C, step two, placing the poultry carcass obtained in the step one into 60°C steam, and performing heat preservation for 20-30 min, step three, performing air-cooling of the poultry carcass to its center portion temperature up to 15°C, and performing grade-packaging. The processing method can be directly connected with 10 eXisting slaughter production line, and reduce boiling loss, and improve chilled poultry meat quality. All viruses and part of microorganism can be killed, and shelf life of is prolonged. The chilled poultry meat has good tenderness, chewy texture, and taste similar to fresh poultry meat, and is very suitable for Chinese cooking. 15
Description
TECHNICAL FIELD The present invention relates to the fields of poultry meat processing, and in particular to a processing method of chilled poultry meat for improving meat quality, and products obtained thereby.
BACKGROUND At present, the processing method of chilled poultry meat in China adopts the production technology of white feather poultry in western countries, which mainly includes: slaughtering poultry after quarantine, removing hairs or feathers, removing viscera of the poultry, rinsing, performing pre-cooling and disinfecting in ice water with disinfectant, perfomirngg grade-packaging and cold chain transportation. However, there 1s a contradiction between the products obtained by the above processing method and the requirements of Chinese cooking, because the processing method of poultry meat in western countries includes tenderization after chilling, whose purpose is to continuously degrade poultry fiber under protease, and realize fragmentation of muscle tissues of the poultry meat, so that the poultry meat after western cooking (frying) has softer taste and 1s chewy. However, the Chinese cooking method generally adopts stewing or other methods, which requires compact poultry meat regardless of chicken meat, duck meat, or goose meat. Besides, the tenderized poultry meat exists severely water production in the Chinese stewing process, which affects the cooking effect and food taste. In addition, the poultry meat obtained by the above processing in western countries is soaked with disinfectant in the pre-cooling process, so that the poultry meat is pale and a lot of flavors of the poultry meat are lost. As the above reasons, the chilled poultry meat processed by the above processing method in western countries cannot be accepted by the traditional Chinese cooking method, and cannot meet the demands of consumers, so that the entire chilled poultry meat processing industry has been greatly affected.
SUMMARY An object of the present invention is to solve at least above problems, and to 1 provide, at least, the advantages that will be described later.
Another object of the present invention is to provide a processing method of chilled poultry meat for improving meat quality, which can effectively improve the quality of the chilled poultry meat, effectively reduce boiling loss, improve the appearance of the chilled poultry meat, and prolong the shelf life of the chilled poultry meat. The obtained chilled poultry meat has good tenderness, chewy texture, and taste similar to fresh poultry meat, and is very suitable for the Chinese cooking method. In addition, all viruses, most of the microorganisms and pathogenic bacteria in the chilled poultry meat can be killed by heat treatment at a certain temperature, and the safety and the shelf life of the obtained chilled poultry meat are improved. To realize the objects mentioned above and other advantages, the present invention provides a processing method of chilled poultry meat for improving meat quality, including the following steps: step one, slaughtering poultry, cleaning a poultry carcass, and performing microwave rapid heating of the poultry carcass to its center portion temperature up to 45-55°C; step two, placing the poultry carcass obtained in the step one into a 50-60°C low-temperature steam environment, and performing heat preservation treatment for 20-30 min; step three, performing air-cooling of the poultry carcass obtained in the step two to its center portion temperature up to 15°C, and performing grade-packaging. Preferably, the processing method also includes dismembering the poultry after slaughtering. Preferably, in the step one, the cleaning specifically includes: performing rapid rinsing the inside and outside of the poultry carcass with acidic electrolyzed water to remove blood and other impurities.
Preferably, in the step one, the microwave rapid heating specifically includes: placing the poultry carcass into a multi-stage tunnel microwave heater for rapid heating, wherein a microwave power is 150 KW-180 KW, a treatment capacity is 1200 KG-1600 KG/h, and treatment time is 8-10 min.
Preferably, in the step three, the air-cooling specifically includes placing the poultry 2 carcass obtained in the step two into a 5-10°C cold air chamber, and cooling for 10-30 min to its center portion temperature up to 15°C. Preferably, the processing method includes the following steps: 1) slaughtering, removing hairs or feathers, and removing viscera: slaughtering poultry after quarantine, removing hairs or feathers by soaking with warm water for a certain time, and drawing for removing viscera of the poultry; 2) dismembering: dismembering breast, removing head, removing claws, and other operations according to the requirements of poultry meat products; 3) rinsing with electrolyzed water: performing rapid rinsing the poultry carcass with acidic electrolyzed water to remove blood and other impurities; 4) multi-stage tunnel microwave heating: performing microwave rapid heating of the poultry carcass obtained in the step 3) in a multi-stage tunnel microwave heater to its center portion temperature up to 45-55°C; 5) heat preservation with low-temperature steam tunnel: placing the poultry carcass treated by the step 4) into a 60°C low-temperature steam tunnel, and performing heat preservation treatment for 20-30 min; 6) air-cooling: placing the poultry carcass treated by the step 5) into a 5-10°C cold air chamber, and cooling for 10-30 min to its center portion temperature up to 15°C; 7) packaging and storing: performing grade-packaging with boxes, and storing at 0-4°C.
The present invention also provides poultry meat products processed by the processing method of chilled poultry meat for improving meat quality.
The present invention includes at least the following substantial improvements and beneficial effects: The processing method of the present invention has simplified processing steps, and overturns pre-cooling operation of chilled poultry meat with ice water in the traditional processing method. The processing method of the present invention adopts microwave heating and heat preservation treatment with steam before cooling tenderization, and does not include pre-cooling. The processing method of the present invention can effectively improve the quality of chilled poultry meat such as chicken 3 meat, duck meat, goose meat, etc., and significantly optimizes the shearing force and the texture value of poultry meat products. The chilled poultry meat obtained by the processing method of the present invention avoids the disadvantages of pale appearance, excessive tenderization, and serious water production of the chilled poultry meat obtained by the traditional processing method during frying and stewing process. The the processing method of the present invention effectively reduces boiling loss, and the chilled poultry meat obtained by the processing method of the present invention has good dishes in appearance, is chewy, and low water loss during storage. The processing method of the present invention can be directly connected with the existing slaughter production line, and the appearance and packaging method of the meat products can be consistent with those of the white feather poultry meat products obtained by the traditional processing method. In addition, all viruses and part of microorganism can be killed, and the activity of microorganisms and related enzymes in the chilled poultry meat can be inhibited by processing method of the present invention, thereby delaying the decomposition of protein during storage, extending the shelf life of the chilled poultry meat products and improving the safety of the the chilled poultry meat products.
Other advantages, objects, and features of the present invention will be shown in part through the following description, and in part will be understood by those skilled in the art from study and practice of the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a variation curve diagram of the boiling loss rate of the chilled poultry meat according to one embodiment of the present invention.
Fig. 2 is a variation curve diagram of the weight loss rate of the chilled poultry meat during storage according to one embodiment of the present invention.
Fig. 3 is a variation curve diagram of the total bacteria count of the chilled poultry meat during a 4°C storage process according to one embodiment of the present invention, Fig. 4 is a variation curve diagram of TVB-N of the chilled poultry meat during a 304°C storage process according to one embodiment of the present invention. 4
DETAILED DESCRIPTION The present invention will now be described in further detail concerning the embodiments, to enable a person skilled in the field to practice regarding the literal description of the specification.
It should be noted that terms such as "having", "including" and "comprising" as used herein do not exclude presence or addition of one or more other elements or combinations thereby.
The present invention provides a processing method of chilled poultry meat for improving meat quality, including the following steps: step one, slaughtering poultry, cleaning a poultry carcass, and performing microwave rapid heating of the poultry carcass to its center portion temperature up to 45-55°C; step two, placing the poultry carcass obtained in the step one into a 60°C low-temperature steam environment, and performing heat preservation treatment for 20-30 min; step three, performing air-cooling of the poultry carcass obtained in the step two to its center portion temperature up to 15°C, and performing grade-packaging.
The processing method of chilled poultry meat for improving meat quality of the present invention adopts microwave heating method, and the poultry carcass are quickly performed enzyme inactivation and sterilization starting from the inside of the poultry carcass to the surface of the poultry carcass, which greatly shortens an operation cycle. Compared with the sterilization method in the traditional processing method, the microwave heating method is rapid, has lower lethal temperature and shorter time for the viruses and bacteria and other microorganisms, and can maximum retain the original quality and nutrients during the enzyme inactivation and sterilization. In the present invention, the poultry carcass is placed into a low-temperature steam environment for high-humidity heat preservation treatment after being microwave heated to a predetermined temperature, which greatly reduce the weight loss of the chilled poultry meat during slaughtering and processing, can maintain the tenderness of the chilled poultry meat during Chinese cooking, can prolong the shelf life of the chilled poultry meat under cold chain conditions, and the 5 obtained chilled poultry meat has good taste similar to that of fresh poultry meat.
In one of the embodiments, the the processing method also includes dismembering the poultry after slaughtering, specifical including: cutting the breast of the poultry along the direction of the poultry's sternum, and spreading the poultry into a flat shape, so that all parts of the poultry carcass is fully exposed, and the efficiency of subsequent enzyme inactivation can be improved. The dismembering process can includes dismembering breast, removing head, removing claws, and other operations according to the requirements of poultry meat products.
In one of the embodiments, in the step one, the cleaning specifically includes: performing rapid rinsing the inside and outside of the poultry carcass with acidic electrolyzed water to remove blood and other impurities, which can realize preliminary disinfection and sterilization of the poultry carcass to improve processing efficiency.
In one of the embodiments, in the step one, the microwave rapid heating specifically includes: placing the poultry carcass into a multi-stage tunnel microwave heater for rapid heating, wherein a microwave power is 150 KW-180 KW, a treatment capacity is 1200 KG-1600 KG/h, and treatment time of single poultry carcass is 8-10 min. The microwave is used for rapid heating the poultry carcass in the present invention, which can penetrate an object to be heated generally up to several centimeters to ten centimeters, and can heat the object from the inside to the outside thereof regardless of what's the shape of each part of the object. The traditional heating method has slow heating speed and uneven heating results because of transfering heat from outside to inside. The microwave heating method is rapid, has short heating time, and can maximum retain the original quality and nutrients during enzyme inactivation and sterilization.
In one of the embodiments, in the step three, the air-cooling specifically includes: placing the poultry carcass obtained in the step two into a 5-10°C cold air chamber, and cooling for 10-30 min to its center portion temperature up to 15°C. Because the microwave penetrates a limited depth of an object to be heated, the microwave absorption rate of water, fat, protein, etc. is also different, the thickness of each part of 6 the object to be heated is different, and the microwave distribution in the entire box is not completely uniform, so that the surface of the object to be heated may occur water loss and appear relatively dry wrinkles, which will affect the taste.
Therefore, the present invention adopts low-temperature steam for heat preservation treatment after microwave rapid heating, which can not only realize enzyme inactivation and sterilization, but also alleviate the dry wrinkles phenomenon on the surface of the poultry carcass caused by microwave heating, and further optimize the taste and quality of the poultry meat.
The present invention also provides poultry meat products obtained by the processing method of chilled poultry meat for improving meat quality.
Embodiment 1 A processing method of chilled poultry meat for improving meat quality includes the following steps: 1) slaughtering, removing feathers, and removing viscera: slaughtering a chicken after quarantine, removing feathers by soaking with warm water for a certain time, and drawing for removing viscera of the chicken; 2) dismembering: cutting the breast of the chicken along the direction of the chicken's sternum, and spreading the chicken into a flat shape; 3) rinsing with electrolyzed water: performing rapid-rinsing of the chicken with acidic electrolyzed water to remove blood and other impurities; 4) multi-stage tunnel microwave heating: performing microwave rapid heating of the chicken carcass obtained in the step 3) in a multi-stage tunnel microwave heater to its center portion temperature up to 45°C, wherein a microwave power is 150 KW, a treatment capacity is 1200 KG, and treatment time of single chicken carcass is 8 min; 5) heat preservation with low-temperature steam tunnel: placing the chicken carcass treated by the step 4) into a 60°C low-temperature steam tunnel, and performing heat preservation treatment for 20 min; 6) air-cooling: placing the chicken carcass treated by the step 5) into a 5°C cold air chamber, and cooling for 10 min to its center portion temperature up to 15°C; 7) packaging and storing: performing grade-packaging with boxes, and storing at 7
4°C.
Embodiment 2 A processing method of chilled poultry meat for improving meat quality includes the following steps: |) slaughtering, removing feathers, and removing viscera: slaughtering a duck after quarantine, removing feathers by soaking with warm water for a certain time, and drawing for removing viscera of the duck; 2) dismembering: cutting the breast of the duck along the direction of the duck's sternum, and spreading the duck into a flat shape; 3) rinsing with electrolyzed water: performing rapid-rinsing of the duck with acidic electrolyzed water to remove blood and other impurities; 4) multi-stage tunnel microwave heating: performing microwave rapid heating of the duck carcass obtained in the step 3) in a multi-stage tunnel microwave heater to its center portion temperature up to S0°C, wherein a microwave power is 150 KW, a treatment capacity is 1500 KG, and treatment time is 10 min; 5) heat preservation with low-temperature steam tunnel: placing the duck carcass treated by the step 4) into a 60°C low-temperature steam tunnel, and performing heat preservation treatment for 30 min; 6) air-cooling: placing the duck carcass treated by the step 5) into a 5°C cold air chamber, and cooling for 10 min to its center portion temperature up to 15°C; 7) packaging and storing: performing grade-packaging with boxes, and storing at 4°C. Comparative Example A processing method of chilled poultry meat includes slaughtering a chicken after quarantine, removing feathers by soaking with warm water for a certain time, drawing for removing viscera of the chicken, rinsing, per-cooling, performing spray-cleaning, performing air-draining, performing grade-packaging, and storing at 0-4°C. Determination the shear force and texture characteristic values of the chilled poultry meat processed by the processing method of Embodiment 1 and Comparative 8 example, respectively, and the determination result is shown as Table 1 Table 1 the determination result of the shear force and texture characteristic values Comparativ e example (cold 325413" |0.7540.12% | 547409° | 0.6440.07° | 6.82+0.51° storage for days) Embodime nt 1 (cold 421+08° 0.82+0.16" 5062406" 0.9540.06" 8.42+0.41° storage for 5 days) Note: different lower-case letters in the same column indicate significant differences 5 (Pisless than 0.05) It can be seen from the above table that the chilled poultry meat of Embodiment 1 is significantly different from that of the Comparative Example in terms of chewiness, hardness, elasticity, and shear force.
The processing method of the present invention can effectively improve the quality of the chilled poultry meat, the obtained chilled chicken meat is close to fresh chicken meat in terms of tenderness, chewiness and taste, and is very suitable for Chinese cooking method, such as braising, stewing or boiling.
Fig. 1 and Fig. 2 shows variation curve diagrams of the boiling loss rate and the weight loss rate of the chilled chicken meat of Embodiment 1 and the chilled chicken meat of Comparative Example, respectively.
It can be seen from Fig. 1 and Fig. 2 that the present invention overcomes the disadvantage that the chilled poultry meat is easy to produce water during a frying and stewing process, effectively reduces the boiling loss rate, and the obtained chilled poultry meat has good dishes in appearance, is 9 chewy, and low water loss during storage.
Fig. 3 shows a variation curve of total bacteria count of the chilled duck meat of Embodiment 2 and the chilled chicken meat of Comparative Example during storage, respectively. It can be seen from Fig. 3 that the total bacteria count of the chilled duck meat of Embodiment 2 is 2.52 log CFU/g, the total bacteria count of the chilled chicken meat of Comparative Example is 3.31 log CFU/g, and both are first-class meat. The total bacteria count of the chilled duck meat of Embodiment 2 1s significantly lower than that of the chilled chicken meat of Comparative Example (P is less than 0.05). The deterioration of meat during storage is mainly due to the growth and reproduction of microorganisms and enzymes that are still active at low temperatures, wherein the microorganisms are a main reason. The total bacteria count of the chilled chicken meat of Comparative Example and the chilled duck meat of Embodiment 2 show an upward trend during storage at 4°C. On 0 day, the total bacteria count of chilled chicken meat of Comparative Example is 3.31 log CFU/g, the total bacteria count of the chilled duck meat of Embodiment 2 is 2.52 log CFU/g, and both are first-class meats. The total bacteria count of the chilled duck meat of Embodiment 2 is significantly lower than that of the chilled chicken meat of Comparative Example (P is less than 0.05), which shows that the processing method of the present invention can effectively reduce the total bacteria count. The total bacteria count of the chilled chicken meat of Comparative Example is 5.75 log CFU/g on the fifth day, and is 6.66 log CFU/g on the seventh day, which show that the chilled chicken meat on the fifth day is already close to spoiled meat and the chilled chicken meat on the seventh day is spoiled meat. The increase of the total bacteria count of the chilled duck meat of Embodiment 2 is relatively gentle, and the total bacteria count is always significantly lower than that of the chilled chicken meat of Comparative Example (P is less than 0.05). The total bacteria count of the chilled duck meat of Embodiment 2 is 5.79 log CFU/g on the 15th day, and is 6.26 log CFU/g on the 17th day, which show that the chilled duck meat on the 15th day is already close to spoiled meat. It can be seen that the processing method of the present invention can effectively prolong the shelf life of the chilled duck meat, and prolong 3 times longer 10 than the processing method of the Comparative Example.
Fig. 4 shows variation curve diagram of TVB-N of the chilled chicken meat of Embodiment 1 and Comparative Example during a 4°C storage process. It can be seen from Fig. 4 that the processing method of the present invention can effectively delay the decomposition of chicken protein during storage and prolong the shelf life of the chilled chicken meat.
Although the embodiments of the present invention have been disclosed above, they are not limited to the applications previously mentioned in the specification and embodiments and can be applied in various fields suitable for the present invention.
For an ordinary skilled person in the field, other changes may be easily achieved. Therefore, without departing the general concept defined by the claims and their equivalents, the present invention is not limited to particular details and embodiments shown and described herein.
11
Claims (7)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010546888.4A CN111671055A (en) | 2020-06-16 | 2020-06-16 | Processing method of chilled fresh poultry for improving meat quality and product |
| PCT/CN2021/086002 WO2021253933A1 (en) | 2020-06-16 | 2021-04-08 | Method for processing cold fresh poultry that improves meat quality, and product |
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| CN113142290A (en) * | 2021-04-28 | 2021-07-23 | 江苏省农业科学院 | Method for sterilizing and refreshing cold and fresh poultry fences |
| CN114532394B (en) * | 2022-03-10 | 2023-10-03 | 曾磊 | Method for removing acid and preserving chicken |
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| CN1088560C (en) * | 1999-12-09 | 2002-08-07 | 吴永年 | Microwave sterilizing and antistaling method for non-refractory cooked meat or fowls |
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| JP2006204269A (en) * | 2005-01-17 | 2006-08-10 | Noriko Morinaga | Method for producing frozen food |
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| CN101180981B (en) * | 2007-12-17 | 2010-06-02 | 武汉工业学院 | Fresh-keeping method for low temperature birds meat products |
| CN101810344B (en) * | 2009-02-20 | 2011-11-30 | 广东康辉集团有限公司 | Method for processing brined portray meat product |
| CN101961114A (en) * | 2009-07-24 | 2011-02-02 | 赵保雷 | Special poultry meat fine and deep processing method |
| CN101946899B (en) * | 2010-08-23 | 2011-08-10 | 江苏省农业科学院 | Heating maturing method for improving tenderness of low-temperature duck meat product |
| CN102406193B (en) * | 2011-12-02 | 2013-01-23 | 浙江大学舟山海洋研究中心 | Method for tenderizing squid meat quality with ultrasonic |
| CN102845691A (en) * | 2012-09-24 | 2013-01-02 | 深圳市慈浩餐饮科技有限公司 | Fast food rocessing method for fresh chilled vegetables by microwave curing |
| CN105146570A (en) * | 2015-10-20 | 2015-12-16 | 成都市棒棒娃实业有限公司 | Pulled poultry meat and preparation method thereof |
| CN106106706A (en) * | 2016-09-20 | 2016-11-16 | 四川农业大学 | A kind of preparation method of cold freshly-slaughtered poultry brisket |
| JP6174226B1 (en) * | 2016-11-18 | 2017-08-02 | 勝広 篠原 | Raw meat preservation 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 |
| CN109864237A (en) * | 2019-01-28 | 2019-06-11 | 上海麦风微波设备有限公司 | The cooked progress low temperature sterilization Preservation Treatment Processes and apparatus of a kind of pair of meat |
| CN110150364A (en) * | 2019-06-26 | 2019-08-23 | 上海海洋大学 | A kind of production technology of the soft package instant fish block based on microwave quick sterilization technology |
| CN110470805B (en) * | 2019-08-12 | 2023-03-28 | 中国农业科学院农产品加工研究所 | Method for judging hot fresh mutton |
| CN110447839A (en) * | 2019-08-28 | 2019-11-15 | 武汉轻工大学 | Cold fresh Duck Products and its pre-treating method |
| 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 |
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| WO2021253933A1 (en) | 2021-12-23 |
| NL2028268B1 (en) | 2023-06-14 |
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