RU2031602C1 - Method for production of tinned broiler-chicken legs - Google Patents

Abstract

FIELD: poultry processing and tinning industry. SUBSTANCE: method involves separating legs from carcass, boning, placing meat into tins, adding salt and spices, filling tins with broth, and sterilizing. Before boning, the legs are cut to separate 70-75% of meat from bone and treated with live steam for 10-12 min. After boning and before packing into tins the meat is flattened, cooled in compressed state at a mass relation of meat to loading weight of 1: 0.3-0.5 for 25-30 min and formed. The broth is prepared from chicken meat with 8-10% glutine. EFFECT: higher efficiency.

Description

 The invention relates to poultry processing industry and can be used at canning industry enterprises.

 A known method of producing canned food from the legs of broiler chickens, including the selection of chicken legs from the carcass, their deboning, putting meat in cans, adding salt and spices, pouring the broth and sterilization.

 The disadvantage of this method is the low organoleptic characteristics of canned food.

 The aim of the invention is to improve the organoleptic characteristics of canned food.

 The goal is achieved by the fact that in the known method, prior to deboning, preliminary longitudinal cutting of the legs, breaking the connection of 70-75% of meat with bone with a knife, and processing with hot steam for 10-12 minutes are performed, and after deboning, the meat is flattened, cooled in a pressed state, with a ratio of meat and cargo weight of 1: 0.3-0.5 for 25-30 minutes, they are formed, and for this, ready-made poultry broth with a gluten content of 8-10% is used for pouring.

 PRI me R 1 (transcendental values). The legs are divided into two parts along the joint, a longitudinal incision is made along the bone from the meat side, separating 65% of the meat with a knife from the bone, placed in a vessel with a perforated bottom cut down and treated with hot steam for 8 minutes, after which the bone is removed; pieces of meat are spread out in the form of a layer, cooled in a pressed state with a ratio of meat and cargo weight of 1: 0.2 for 20 minutes, molded products, put them in jars, filled with ready-made poultry broth with a gluten content of 6% and sterilized.

 Characteristics of the semi-finished meat before sterilization: the pieces of meat in the reservoir are not fully deployed, the legs do not retain the shape that is attached during prepressing.

 Characteristics of ready-made canned foods: consistency - boiled meat, taste and smell characteristic of boiled poultry meat. The color of the broth is a dull yellow. Broth with reduced gelling properties.

 PRI me R 2 (boundary values). The process is carried out analogously to example 1, only 70% of the meat was separated with the knife with ham, processed with hot steam for 10 minutes. Cooled in a prepressed state at a ratio of meat and cargo 1: 0.3 for 25 minutes The gluten content in the broth is 8%.

 Characterization of the semi-finished meat before sterilization: the legs keep their shape when pressed, the pieces of meat after treatment with hot steam are fully deployed into the formation.

 Characteristics of ready-made canned foods: consistency - undigested meat, juicy; the shape of the legs is preserved; the taste and smell characteristic of boiled poultry. The broth is light yellow in color with good gelling properties.

 PRI me R 3 (average value). The process is carried out analogously to example 1, only the legs were separated with a knife 72% of the pulp, treated with hot steam for 11 minutes; the ratio of meat and cargo 1: 0.4, pressing time 27 minutes The gluten content in the broth is 9%.

 Characterization of the semi-finished meat before sterilization: the bone in the legs is completely removed; the meat retains its shape when pressed.

 Characteristics of ready-made canned food: the shape of the legs is preserved, the meat consistency is juicy, undigested; the taste and smell characteristic of boiled poultry. The broth is light yellow in color with good gelling properties.

 PRI me R 4 (boundary value). The process is carried out analogously to example 1, only 75% of the pulp was separated with the knife at the legs, steamed for 12 minutes. It was cooled in a prepressed state with a ratio of the mass of meat and load 1: 0.5 for 30 minutes. The gluten content in the broth is 10%.

 Characteristics of the semi-finished meat before sterilization: the bone in the legs is freely removed, the meat retains the shape given during pressing.

 Characteristics of ready-made canned foods: the shape of the legs is preserved, the meat consistency is juicy, undigested, the taste and smell characteristic of boiled poultry meat. The broth is light yellow with good gelling properties.

 PRI me R 5 (transcendental value). The process is carried out analogously to example 1, only at the legs were separated with a knife 80% of the pulp. Treated with hot steam for 14 minutes The ratio of meat and cargo, respectively, 1: 0.6, the pressing time of 35 minutes The gluten content in the broth is 12%.

Characteristics of semi-finished meat before sterilization:
the bone is difficult to separate, the legs do not retain the shape given to them by pressing.

 Characteristics of ready-made canned foods: the shape of the legs is not preserved, the consistency of the meat is boiled, the broth is cloudy yellow with increased gelling properties.

 Thus, the proposed method allows to achieve the best organoleptic characteristics; Get a more nutritionally valuable product expand the range of canned poultry meat.

Claims (1)

 METHOD FOR PRODUCING CANNED FOOD FRUITS OF CHICKEN-BROILERS, including the isolation of chicken legs from the carcass, their deboning, putting meat in cans, adding salt and spices, pouring the broth and sterilizing, characterized in that prior to deboning they produce preliminary longitudinal notching of the chicken legs 70, breaking the connection % of meat with bone with a knife and steaming for 10 to 12 minutes, and after deboning before laying in cans, the meat is flattened, cooled in a pressed state at a ratio of meat mass and load of 1: 0.3 - 0.5 for 25 - 30 minutes and molded, with the use of ready-made poultry broth with a gluten content of 8-10%.