PL423843A1 - Method for producing convenient poultry products in a layer of crispy cover, with controlled allergenicity and the poultry product in a layer of crispy cover - Google Patents
Method for producing convenient poultry products in a layer of crispy cover, with controlled allergenicity and the poultry product in a layer of crispy coverInfo
- Publication number
- PL423843A1 PL423843A1 PL423843A PL42384317A PL423843A1 PL 423843 A1 PL423843 A1 PL 423843A1 PL 423843 A PL423843 A PL 423843A PL 42384317 A PL42384317 A PL 42384317A PL 423843 A1 PL423843 A1 PL 423843A1
- Authority
- PL
- Poland
- Prior art keywords
- layer
- weight
- amount
- meat
- breadcrumbs
- Prior art date
Links
- 235000013613 poultry product Nutrition 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000012813 breadcrumbs Nutrition 0.000 abstract 6
- 239000000284 extract Substances 0.000 abstract 4
- 235000013372 meat Nutrition 0.000 abstract 4
- 235000013312 flour Nutrition 0.000 abstract 3
- 150000003839 salts Chemical class 0.000 abstract 3
- 235000013628 Lantana involucrata Nutrition 0.000 abstract 2
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 abstract 2
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 2
- 240000007926 Ocimum gratissimum Species 0.000 abstract 2
- 240000007673 Origanum vulgare Species 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 240000008042 Zea mays Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 2
- 239000012267 brine Substances 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 235000013594 poultry meat Nutrition 0.000 abstract 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 102000008186 Collagen Human genes 0.000 abstract 1
- 108010035532 Collagen Proteins 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000178231 Rosmarinus officinalis Species 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 240000002657 Thymus vulgaris Species 0.000 abstract 1
- 235000007303 Thymus vulgaris Nutrition 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 229940072056 alginate Drugs 0.000 abstract 1
- 235000010443 alginic acid Nutrition 0.000 abstract 1
- 229920000615 alginic acid Polymers 0.000 abstract 1
- 235000013614 black pepper Nutrition 0.000 abstract 1
- 229920001436 collagen Polymers 0.000 abstract 1
- 229940002508 ginger extract Drugs 0.000 abstract 1
- 235000020708 ginger extract Nutrition 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 229940116257 pepper extract Drugs 0.000 abstract 1
- 235000020744 piper nigrum extract Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 235000020195 rice milk Nutrition 0.000 abstract 1
- 235000010413 sodium alginate Nutrition 0.000 abstract 1
- 229940005550 sodium alginate Drugs 0.000 abstract 1
- 239000000661 sodium alginate Substances 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 239000001585 thymus vulgaris Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób wytwarzania wygodnych wyrobów drobiowych w warstwie chrupkiej otoczki, w którym jako surowiec stosuje się mięso drobiowe zawierające białko w ilości od 20% wag. do 24,0% wag., w tym kolagen w ilości od 2,25% wag. do 8,5% wag., tłuszcz w ilości od 0,6% wag. do 8,13% wag., popiół w ilości od 0,7% wag. do 0,9% wag., przy czym mięso stosuje się w takiej ilości, aby udział mięsa w składzie wyrobu był nie mniejszy niż 90% wag. Mięso drobiowe eksponuje się w solance o składzie: do 83,5 kg woda/lód, do 15 kg sól, oraz do 1 kg alginianu sodu i do 0,5 kg naturalnych ekstraktów bazylii, rozmarynu, oregano, liści laurowych, pieprzu pojedynczo lub w mieszaninie, w temperaturze 8-10°C, aż do uzyskania poziomu absorbcji solanki do 10% w stosunku do masy mięsa, po czym ewentualnie mięso poddaje się relaksacji w temperaturze nie wyższej niż 14°C lub kształtuje się, a następnie nanosi się pierwszą warstwę paniery suchej, zanurza się w mokrej panierze, po czym nanosi się drugą warstwę paniery suchej, w temperaturze nie wyższej niż 14°C. Następnie wyrób zanurza w tłuszczu w temperaturze 160 - 180°C, w czasie od 3 do 6 minut, do uzyskania temperatury wewnątrz nie niższej niż 68°C, po czym odsącza się z tłuszczu i szokowo schładza się do uzyskania temperatury od 4 do 8°C wewnątrz produktu. Do pierwszej warstwy paniery stosuje się panierę suchą o składzie (w % wag.): mąka kukurydziana od 15 do 20, mąka ryżowa od 35,0 do 45,0, mąka grochowa od 9 do 12, mąka ziemniaczana od 9 do 12, skrobia modyfikowana od 7 do 9, syrop glukozowy od 3,5 do 5,0, pieprz czarny od 1,5 do 2,5, sól od 2,0 do 3,0, ekstrakt tymianku od 0,35 do 0,45, ekstrakt bazylii od 0,35 do 0,45, ekstrakt oregano od 0,35 do 0,45, ekstrakt pieprzu czarnego od 0,35, do 0,45 g, ekstrakt imbiru od 0,35, do 0,45, ekstrakt papryki od 0,35, do 0,45, do drugiej warstwy paniery suchej stosuje się taką samą panierę suchą jak do pierwszej warstwy, ale z dodatkiem grysu kukurydzianego w ilości od 7 do 10 oraz stosuje się panierę mokrą o składzie (w % wag.): mleko ryżowe od 94,8 do 97,4, sól od 1,6 do 3,1 alginian od 1,0 do 2,1. Zgłoszenie obejmuje także wyrób drobiowy w warstwie chrupkiej otoczki.The subject of the application is a method of producing convenient poultry products in a layer of crispy shell, in which poultry meat containing protein in an amount of 20% by weight is used as the raw material. up to 24.0% by weight, including collagen in an amount of from 2.25% by weight up to 8.5% by weight, fat in an amount of 0.6% by weight up to 8.13 wt.%, ash in an amount of 0.7 wt. up to 0.9% by weight, the meat being used in such an amount that the meat content in the composition of the product is not less than 90% by weight Poultry meat is displayed in brine: up to 83.5 kg water / ice, up to 15 kg salt, and up to 1 kg of sodium alginate and up to 0.5 kg of natural extracts of basil, rosemary, oregano, bay leaves, pepper alone or in mixture, at a temperature of 8-10 ° C, until the level of brine absorption up to 10% in relation to the weight of the meat is reached, after which the meat is optionally relaxed at a temperature not higher than 14 ° C or shaped, and then the first layer is applied dry breadcrumbs, immersed in wet breadcrumbs, after which a second layer of dry breadcrumbs is applied at a temperature not higher than 14 ° C. Then, the product is immersed in fat at 160 - 180 ° C, for 3 to 6 minutes, until the temperature inside is not lower than 68 ° C, after which it is drained of fat and shock-cooled to a temperature of 4 to 8 ° C inside the product. For the first layer of breadcrumbs dry crumbs are used (in% by weight): corn flour from 15 to 20, rice flour from 35.0 to 45.0, pea flour from 9 to 12, potato flour from 9 to 12, starch modified from 7 to 9, glucose syrup from 3.5 to 5.0, black pepper from 1.5 to 2.5, salt from 2.0 to 3.0, thyme extract from 0.35 to 0.45, extract basil from 0.35 to 0.45, oregano extract from 0.35 to 0.45, black pepper extract from 0.35, to 0.45 g, ginger extract from 0.35, to 0.45, pepper extract from 0.35, to 0.45, for the second layer of dry breadcrumbs, the same dry breadcrumbs are used as for the first layer, but with the addition of corn grits in an amount of 7 to 10, and wet crumbs (in wt.%) Are used: rice milk from 94.8 to 97.4, salt from 1.6 to 3.1 alginate from 1.0 to 2.1. The application also includes poultry product in a layer of crispy shell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL423843A PL237097B1 (en) | 2017-12-11 | 2017-12-11 | Method for producing convenient poultry products in a layer of crispy cover, with controlled allergenicity and the poultry product in a layer of crispy cover |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL423843A PL237097B1 (en) | 2017-12-11 | 2017-12-11 | Method for producing convenient poultry products in a layer of crispy cover, with controlled allergenicity and the poultry product in a layer of crispy cover |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL423843A1 true PL423843A1 (en) | 2019-06-17 |
| PL237097B1 PL237097B1 (en) | 2021-03-08 |
Family
ID=66809787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL423843A PL237097B1 (en) | 2017-12-11 | 2017-12-11 | Method for producing convenient poultry products in a layer of crispy cover, with controlled allergenicity and the poultry product in a layer of crispy cover |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL237097B1 (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4518620A (en) * | 1983-08-26 | 1985-05-21 | Central Soya Company, Inc. | Process for breading food |
| GB2274234A (en) * | 1993-01-18 | 1994-07-20 | Loshawview Limited | A method for producing cooked poultry products |
| PL334030A1 (en) * | 1999-06-24 | 2001-01-02 | Pamso Sa | Method of obtaining ready-to-serve ham |
| RU2338396C2 (en) * | 2006-11-20 | 2008-11-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт мясной промышленности им. В.М. Горбатова Российской академии сельскохозяйственных наук | Meat and vegetable chopped dietic enriched semi-finished product |
| PL200361B1 (en) * | 2002-06-05 | 2008-12-31 | Eska Holding Spo & Lstrok Ka Z | Method of manufacture of food products, particularly poultry products, with extended keeping time |
| PL220814B1 (en) * | 2013-07-10 | 2016-01-29 | Inst Biotechnologii Przemysłu Rolno Spożywczego Im Prof Wacława Dąbrowskieg | Process for producing the allergenicity controlled pork meat products |
| PL225144B1 (en) * | 2013-05-08 | 2017-02-28 | Lubella Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowo Akc | Mixture for breading poultry parts and its use for the preparation of ready to use poultry parts |
-
2017
- 2017-12-11 PL PL423843A patent/PL237097B1/en unknown
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4518620A (en) * | 1983-08-26 | 1985-05-21 | Central Soya Company, Inc. | Process for breading food |
| GB2274234A (en) * | 1993-01-18 | 1994-07-20 | Loshawview Limited | A method for producing cooked poultry products |
| PL334030A1 (en) * | 1999-06-24 | 2001-01-02 | Pamso Sa | Method of obtaining ready-to-serve ham |
| PL200361B1 (en) * | 2002-06-05 | 2008-12-31 | Eska Holding Spo & Lstrok Ka Z | Method of manufacture of food products, particularly poultry products, with extended keeping time |
| RU2338396C2 (en) * | 2006-11-20 | 2008-11-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт мясной промышленности им. В.М. Горбатова Российской академии сельскохозяйственных наук | Meat and vegetable chopped dietic enriched semi-finished product |
| PL225144B1 (en) * | 2013-05-08 | 2017-02-28 | Lubella Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowo Akc | Mixture for breading poultry parts and its use for the preparation of ready to use poultry parts |
| PL220814B1 (en) * | 2013-07-10 | 2016-01-29 | Inst Biotechnologii Przemysłu Rolno Spożywczego Im Prof Wacława Dąbrowskieg | Process for producing the allergenicity controlled pork meat products |
Also Published As
| Publication number | Publication date |
|---|---|
| PL237097B1 (en) | 2021-03-08 |
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