TR2021008378A2

TR2021008378A2 - Practical Boiled Chicken

Info

Publication number: TR2021008378A2
Application number: TR2021/008378
Authority: TR
Inventors: Mec Esma
Original assignee: Esma Meci̇
Filing date: 2021-05-20
Publication date: 2021-06-21

Abstract

Bu projede uzun yıllardır evlerde geleneksel olarak üretilen, ülkemizde büyük ölçüde tüketimi olan bir ürünün endüstriye uyarlanması ele alınmıştır. Bu projede taze ve mikrobiyel yükü en az olacak şekilde alınmış tavuğun göğüs kısmı zaman kaybetmeden basınç altında yaklaşık 25-30 dakika kadar haşlanmış daha sonra düşük devirli mikser ile didiklenmesi sağlanmıştır. Ön soğutma ile oda sıcaklığına düşürülen didiklenmiş tavuk, ince bir tabaka halinde pakete dizilmiş, buzdolabının soğutucu ve derin dondurucu bölmesine koyulmuş ve tahmini raf ömrü ölçülmüştür.In this project, the industrial adaptation of a product that has been traditionally produced in homes for many years and which has a large consumption in our country is discussed. In this project, the breast of the chicken, which was taken fresh and with the least microbial load, was boiled under pressure for about 25-30 minutes without losing time, and then it was ensured to be pinched with a low-speed mixer. The shredded chicken, which was reduced to room temperature with pre-cooling, was lined up in a thin layer in the package, placed in the refrigerator and freezer compartment of the refrigerator, and the estimated shelf life was measured.

Description

TARIFNAME PRATIK HASLANMIS TAVUK Tek nik Alan Bulus, tavuk etinin basinç altinda sade, tuzlu veya baharatli haslama teknigi kullandiktan sonra didiklenip dondurup paketlenerek veya didiklenip paketlendikten sonra dondurulma teknigi ile elde edi len; isil islem görmüs tüketime hazir gida ürünü olarak tüketiciye sunulan “Pratik Haslanmis Tavuk” ve bu ürünün üretim yöntemi ile ilgilidir. DESCRIPTION PRACTICAL POILED CHICKEN Technical Field The invention is made after using a plain, salty or spicy boiling technique under pressure of chicken meat. by picking and freezing and packaging or by freezing after picking and packaging obtained; “Practical product” offered to the consumer as a heat-treated ready-to-eat food product. It is about “Boiled Chicken” and the production method of this product.

Teknigin Bilinen Durumu Didiklenmis tavuk geleneksel olarak Türk mutfaginda çok sik kullanilan bir üründür. State of the Art Shredded chicken is a product that is traditionally used very often in Turkish cuisine.

DIdIklenmIs tavuk; tavugun belirli bir süre haslandiktan sonra yari pismis veya pismis haldeyken didiklenmesinden elde edilen, belirli oranlarda tuz, tercihe bagli olarak baharat eklenmesiyle sade olarak tüketilebildigi gibi çorbalara, yemeklere ve salatalara katilarak da Gida sektöründe, güvenli ambalaj lanmis paketlenmis olan tavuk ürünleri önceden haslanmakta ve herhangi bir ek pisirme ihtiyaç bulunmayan hazir gida ürünü olarak sunulmaktadir. Paketin açilmasiyla birlikte tercihe bagli olarak tavada isitilip tüketilebildigi gibi, çorbalarin, yemeklerin ve salatalarin hazirlanmasi amaciyla da kullanilabilmektedir. Chopped chicken; after the chicken has been boiled for a certain period of time, it is half cooked or cooked certain proportions of salt, optionally spiced It can be consumed simply by adding it to soups, meals and salads. In the food industry, chicken products that are packaged in safe packaging are pre-boiled. and it is offered as a ready-made food product that does not require any additional cooking. your package When it is opened, it can be heated and consumed in a pan depending on preference, as well as soups, It can also be used for the preparation of meals and salads.

Literatür arastirmasinda Türk Patent Enstitüsüne yapilmis benzer bir çalisma ile karsilasilmamis, gida sektöründe ise ürüne en benzer ürünün tavugun döner sekliyle satisa sunularak yapilan bir yemek çesididir. In the literature search, with a similar study made to the Turkish Patent Institute, unmatched, in the food sector, the product most similar to the product is sold in the form of chicken doner. It is a type of food made by serving.

Fakat tavuk döner üretme teknigi ile üretilen ürünler; bulustan beklenen özelliklerde bulunmayip, üründen çok farkli olmasi, tek ortak noktasi kanatli eti olmasidir. Evlerde ve toplu yemeklerde tüketiciye sunulan tavuklu pilav, Çerkez tavugu ve tavuklu çorbalarda kullanima daha uygun bir tavuk ürünü bulunmamaktadir. However, the products produced with chicken doner production technique; in the features expected from the invention It does not exist, it is very different from the product, the only common point is that it is poultry meat. in homes and in public It can be used in chicken rice, Circassian chicken and chicken soups offered to consumers in meals. There is no more suitable chicken product.

Sonuç olarak yukarida anlatilan eksikliklerden dolayi ve mevcut çözümlerin konu hakkindaki yetersizligi nedeniyle ilgili teknik alanda bir gelistirme yapilmasi gerekli kilinmistir. As a result, due to the above-mentioned shortcomings and the existing solutions Due to its inadequacy, it was necessary to make an improvement in the relevant technical field.

Bulusun Kisa Açiklamasi Mevcut bulus, yukarida bahsedilen gereksinimleri karsilayan, gida sektöründe önemli eksiklikleri gideren ve daha birçok amaca hizmet eden “Pratik Haslanmis Tavuk” ve üretim yöntemi ile ilgilidir. Brief Description of the Invention The present invention is important in the food industry, meeting the above-mentioned requirements. “Practical Boiled Chicken” and production, which eliminates the deficiencies and serves many other purposes. relates to method.

Bulusun öncelikli amaci, tüketime hazir gida ürünü olarak sunulmak üzere, pratik, saglikli ve lezzetli bir “Pratik Haslanmis Tavuk” ürünü ve üretim yöntemi ortaya koymaktir. The primary aim of the invention is to provide a practical, healthy and ready-to-eat food product. is to present a delicious “Practical Boiled Chicken” product and production method.

Bulusun bir diger amaci, kirmizi ete oranla insan beslenmesi için daha saglikli kabul edilen tavuk etinin tüketiciye kullanima hazir didiklenmis tavuk ürünü olarak sunmaktir. Another object of the invention is that it is considered healthier for human nutrition than red meat. To present chicken meat to the consumer as a ready-to-use shredded chicken product.

Bulusun bir diger amaci, gida sektöründeki önemli bir açigi gidererek, özellikle toplu yemek yapan sirketlerin zamandan tasarruf etmesini saglamak, çalisan kisilerin ve ögrencilerin ihtiyaçlarina yönelik ürün sunmaktir. Another purpose of the invention is to fill an important gap in the food sector, especially in mass catering. to save time for companies that make to offer products that meet their needs.

Bulusun bir diger amaci, beyaz etin kirmizi ete göre ucuz olmasi nedeniyle, üretim maliyetinin de düsük olacagindan tüketiciye protein ihtiyacini karsilayacak daha ekonomik bir et ürünü sunmaktir. Another aim of the invention is to reduce the production cost because white meat is cheaper than red meat. A more economical meat product that will meet the protein needs of the consumer will be low. is to present.

Yukaridaki amaçlari yerine getirmek için bulus, isil islem görmüs tüketime hazir gida ürünü olarak sunulan bir didiklenmis tavuk olup, ürünün hammaddesi olarak öncelikle tavuk eti olmakla birlikte, hindi, kaz veya diger kanatli etlerinin tek veya karisimi veya bunlarin büyük ve küçükbas etleriyle tek veya karisimi halinde hazirlanan etleri içermektedir. Bulusun tercih edilen örnekleri; kanatli hayvanlarin (tek tür) gögüs eti ve/veya but eti ve tuz ve/veya çesitli baharatlarin karisimlarini içermektedir. To fulfill the above purposes, the invention is a heat-treated ready-to-eat food product. It is a shredded chicken offered as a raw material, and primarily chicken meat as the raw material of the product. However, turkey, goose or other poultry meat, either as a single or a mixture, or as a large and small ruminant meats, either alone or as a mixture. Find your choice the samples; poultry (single species) breast and/or thigh meat and salt and/or miscellaneous Contains blends of spices.

Yukaridaki amaçlari yerine getirmek için bulus, isil islem görmüs tüketime hazir gida ürünü olarak sunulan bir didiklenmis üretim yöntemi olup; yukarida kaynagi belirtilen et veya farkli oranlarda karistirilmis etlerin dogranmasi, tuz ve/veya baharatlar eklenerek haslama ve didikleme teknigi ile pisirilmesi veya yari pisirilmesi; pisirilen ürünün seçilen gida ambalajina doldurulup dondurulan veya dondurulduktan sonra seçilen gida ambalajlarina dolumu yapilan didiklenmis ürününün soguk depoda muhafazasi islem adimlarini içermektedir. To fulfill the above purposes, the invention is a heat-treated ready-to-eat food product. It is a shredded production method presented as; Meat of the aforementioned source or other Chopping mixed meats in proportions, adding salt and/or spices and boiling and cooking or half-cooking with the pinching technique; the cooked product into the selected food packaging. filled and frozen or filled into selected food packages after freezing Storage of the shredded product in cold storage includes the process steps.

Bulusun yapisal ve karakteristik özellikleri ve tüm avantajlari asagida verilen detayli açiklama sayesinde daha net olarak anlasilacaktir ve bu nedenle degerlendirmenin de bu detayli açiklama göz önüne alinarak yapilmasi gerekmektedir. The structural and characteristic features of the invention and all its advantages are described in detail below. will be more clearly understood by means of should be taken into account.

Bulusun Detayli Açiklamasi Bu detayli açiklamada bulus konusu “Pratik Didiklenmis Tavuk” ve üretim yöntemi ve tercih edi len yapilanmalari sadece konunun daha iyi anlasilmasina yönelik olarak ve hiçbir sinirlayici etki olusturmayacak sekilde açiklanmaktadir. Detailed Description of the Invention In this detailed explanation, the subject of the invention is “Practical Trimmed Chicken” and its production method and preference. The structurings given are only for a better understanding of the subject and are not limiting. are explained in a way that has no effect.

Bulus yari isil islemli veya islem görmüs tüketime hazir tavuk ürünü olup; tavuk, hindi, kaz, ördek ve diger kanatli etlerinin karisimlarini, tuz ve baharat karisimlarini da istege bagli olarak içerebilir. Invention is a ready-to-eat chicken product that has been semi-heat-treated or processed; chicken, turkey, goose, You can also add mixtures of duck and other poultry meat, salt and spice mixtures optionally. may contain.

Bulusun örnek uygulamalari arasinda; haslanip paketlendikten sonra vakumlanan ve böyle bir sekilde buzdolabinin sogutucu kisminda muhafaza edilmis, yine vakumlanip buzluk kisminda muhafaza edilmis türleri bulunmaktadir. Bu türlere ait raf ömrünü belirlemek amaciyla yapilan duyusal analizin verileri Tablo 1, 2`de verilmektedir. Among the exemplary applications of the invention; vacuumed after being boiled and packaged and such It was stored in the cooler part of the refrigerator, vacuumed again and stored in the freezer part. There are preserved species. In order to determine the shelf life of these species, The data of the sensory analysis are given in Table 1, 2.

Bulusun endüstriyel uygulamalari ise; didiklendikten sonra paketlenip vakumlama asamalarindan sonra plakali sogutucularda merkez sicakliginin -18°”ye getirilmesi ve didiklendikten sonra IQF dondurma sistemi ile bireysel dondurularak modifiye atmosfer paketleme (MAP) kullanilarak paketlenmesi seklindedir. Industrial applications of the invention are; Packing and vacuuming after picking Bringing the core temperature to -18° in plate coolers after the stages of Individual freeze-modified atmosphere with IQF freezing system after shredding packaging (MAP) is in the form of packaging.

Bulusun bütün uygulamalarindan sonra soguk muhafaza gida güvenligi açisindan gereklidir. After all applications of the invention, cold storage is necessary for food safety.

Tablo 1: “Soguk bölmede muhafaza edilen” örnek için duyusal analiz Görünüs Tat Koku Tercih olarak pakete konulmus ve vakumlanmis sekilde 4 porsiyon olarak buzdolabinin soguk bölmesine koyulmustur. Table 1: Sensory analysis for the “refrigerated” sample Appearance Taste Fragrance Preference Packed and vacuumed as 4 portions in the refrigerator cold placed in the compartment.

B u kapsamda bulusun bir örnegi; 15. güne kadar tüketilebilir oldugu belirlenmistir. An example of the invention in this context; It has been determined that it can be consumed up to the 15th day.

Bu kapSamda bulusun bir örneginde yapilan tadimlarin; ilk 10 gün için oldukça tüketime elverisli oldugu, daha sonraki günlerde ise tüketilebilir oldugu ancak tercih edilebilirliginin oldukça düstügü belirtilmistir. In this context, tastings made in an example of the invention; quite consuming for the first 10 days it is convenient and can be consumed in the following days, but it is preferable It is stated that it is quite low.

Bu kapsamda bulusun bir örnegi; %100 tavuk eti içerip, hiçbir sekilde tuz ve baharat ilavesi içermemektedir. In this context, an example of the invention is; Contains 100% chicken meat, no salt and spice added does not include.

Bulusun örnek bir uygulamasinda; tavuk disindaki kanatli etlerin but ve gögüs kisimlari kullanilabilmektedir. In an exemplary application of the invention; thigh and breast parts of poultry other than chicken can be used.

Bulusun örnek bir uygulamasinda; kanatli eti agirlikça %95-99 oraninda, tercihen %1 tuz ve baharat ilavesi de içermektedir. In an exemplary application of the invention; poultry meat should be 95-99% by weight, preferably 1% salt and It also includes the addition of spices.

Tablo 2: “Dondurucu bölmede muhafaza edilen” örnegin duyusal analiz Görünüs Tat Koku Tercih olarak pakete konulmus ve vakumlanmis sekilde 4 porsiyon olarak buzdolabinin dondurucu bölmesine koyulmustur. Table 2: Sensory analysis of the sample “preserved in the freezer compartment” Appearance Taste Fragrance Preference It is placed in the package and vacuumed as 4 portions in the freezer of the refrigerator. placed in the compartment.

Bu kapsamda bulusun bir örnegi; 2 aya kadar tüketilebilir oldugu belirlenmistir. In this context, an example of the invention is; It has been determined that it can be consumed up to 2 months.

Bu kapsamda örnegin ürün kalitesini korudugunu ve daha uzun sürelerde de tüketilebilecegi belirtilmistir. In this context, for example, it protects the product quality and can be consumed in longer periods. specified.

Bu kapsamda bulusun bir örneginde yapilan tadimlarin; 2 ay boyunca tüketime için ürün kalitesini taze üretilmis gibi korudugu belirtilmistir. Ürünün derin dondurucu kosullarinda saklandiginda gida güvenligine daha uygun oldugu saptanmistir. In this context, tastings made in an example of the invention; Product for consumption for 2 months It is stated that it preserves its quality as if it was freshly produced. In the deep-freezing conditions of the product It has been determined that it is more suitable for food safety when stored.

Bulusun yukarda duyusal analizi yapilan 2 örnegin üretim yöntemlerinde; soguk bölmede muhafaza edilen örnegin plakali sogutucularda sogutulup depolanacak ürünü, buzdolabinda muhafaza edilen örnegin iste IQF sisteminde dondurulmus ürünü temsil etmektedir. In the production methods of the 2 examples of the sensory analysis of the invention; in the cold compartment For example, the product to be cooled and stored in plate coolers, in the refrigerator the preserved example here represents the frozen product in the IQF system.

Bulus yari isil islemli veya 1511 islem görmüs tüketime hazir kavurma ürünü üretim yöntemi olup, en temel halinde; (I) Tavugun but ve gögüs kisminin yüksek basinç altinda veya normal basinç altinda, tuz ve baharat ilaveli veya sade bir sekilde haslanmasi (ii) Pisirilen ürünün düsük devir altinda didiklenmesi, ayni anda oda sicakligina kadar dinlendirilmesi, (iii) Oda sicakligina gelen ürünlerin IQF sistemiyle dondurulup MAP ambalajlarda paketlenmesi veya ince bir tabaka seklinde gida ile temasa geçmeyecek paketlere dizilerek Vakumlanip plakali sogutucularda dondurulmasi, (iv) Soguk depolarda muhafazasi, Bulus konusu üretim yönteminin örnek bir uygulamasinda; hammadde olarak didiklenmis tavuk veya herhangi bir kanatli etinin tercih edilen gögüs veya but kisimlarinin, sade veya tuz ve baharat ilavesiyle, yüksek basinç altinda veya açik hava basincinda pisirilmesidir. Invention semi-heat-treated or 1511-processed ready-to-eat roasting product production method and in its most basic form; (I) Chicken thigh and breast under high pressure or normal pressure, salt and Added spices or boiled plain (ii) Tearing the cooked product under low speed, at the same time until it reaches room temperature. resting, (iii) The products that come to room temperature are frozen with the IQF system and stored in MAP packages. packaging or arranging in a thin layer in packages that will not come into contact with food. Vacuuming and freezing in plate coolers, (iv) Storage in cold stores, In an exemplary application of the inventive production method; shredded as raw material Preferred breast or thigh parts of chicken or any poultry, plain or salt and with the addition of spices, it is cooked under high pressure or open air pressure.

Buna göre ilk olarak tavuk veya diger kanatli hayvanlara ait but ve gögüs etleri bütün halinde tercihen sade veya tuz ve baharat karisimiyla açik hava basincinda 30-35 dakika, yüksek basinç altinda 20-25 dakika haslanir. Tercihe bagli olarak sade pisirilen etlere daha sonradan da tuz ve baharat ilavesi yapilabilir. Pisirilen tavuklar düsük devirli mikserler yardimiyla veya manuel olarak didiklenip oda sicakligina getirilir. Istenilen gramajlarda paketlere istenilen kalinlikta dizilen etler, vakumlu sekilde ambalaj lanir. Ambalajlanan etler, plakali sogutucular yardimiyla merkez sicakligi -18°C°ye veya daha düsük derecelere kadar sogutulur ve soguk muhafaza ile soguk depolarda tüketime hazir olarak sunulur. According to this, first of all, leg and breast meat of chicken or other poultry preferably plain or with a mixture of salt and spices for 30-35 minutes at open air pressure, high pressure It is boiled under it for 20-25 minutes. Depending on preference, plain cooked meat can be added to salt and pepper afterwards. Spices can be added. Cooked chickens can be done with the help of low speed mixers or manually. It is shredded and brought to room temperature. In the desired thickness, the packages are packed in the desired weights. sorted meats are packaged in vacuum. Packaged meats are made with the help of plate coolers. core temperature is cooled to -18°C or lower and stored in cold storage. It is offered ready for consumption in cold stores.

Alternatif uygulamalarda, didiklenen etler önce ön sogutma islemine tabii tutulduktan sonra Bireysel dondurma ile elde edilen ürünlerin merkez sicakligindaki düsüs daha kesin olmasi nedeniyle, maliyet olarak daha pahali olmasina ragmen bu uygulamada kalitenin korunma orani daha yüksektir. IQF sistemiyle dondurulan ürünler modifiye atmosfer paketleme (MAP) ile ambalaj lanir ve soguk depolarda tüketime hazir bir sekilde sunulur. In alternative applications, the shredded meats are first pre-cooled after The decrease in core temperature of products obtained with individual freezing is more precise. Although it is more expensive in terms of cost, the rate of preservation of quality in this application is higher. Products frozen with the IQF system are packed with modified atmosphere packaging (MAP). It is packaged and presented ready for consumption in cold stores.

Bulus konusu “Pratik Haslanmis Tavuk” ürünü evde veya lokantalarda kolaylikla hazirlanabilen tavuk ürünüdür. Bulus konusu “Pratik Haslanmis Tavuk” ürünü vakumlu ambalaj ve MAP ambalaj disinda farkli sekil ve türlerdeki gida ambalajlari içinde de üretilebilmekte, farkli sekilde dondurulabilmekte ve tüketici sunulabilmektedir. The product of the invention, "Practical Boiled Chicken", can be easily consumed at home or in restaurants. It is a prepared chicken product. The subject of the invention is “Practical Boiled Chicken” product with vacuum In addition to packaging and MAP packaging, it can also be used in different shapes and types of food packaging. It can be produced, frozen in different ways and presented to the consumer.

Claims

REQUESTS . It is a semi-heat-treated or heat-treated ready-to-eat shredded meat product, its feature is; It contains at least one type of poultry meat as a raw material. . It is shredded meat in accordance with claim 1, its feature is; It contains at least 95% of at least one type of poultry meat by weight. . It is shredded meat in accordance with Claim 1 or Claim 2, its feature is; the said type of poultry meat is chicken, chicken, turkey, goose or duck meat. . It is a sample of shredded meat in accordance with any of the above claims, and its feature is; It can be mixed with salt and/or various spices as well as plain. . It is roasting in accordance with Claim 47 and its feature is; It contains 0.5-7% by weight, preferably 1% salt and other spices. . It is a semi-heat-treated or heat-treated ready-to-eat, shredded meat production method, and its feature is; I. Boiling the thigh and breast of chicken under high pressure or under normal pressure, with salt and spices added or simply boiled II. Tearing the cooked product under low speed, resting it at the same time until room temperature, III. The products that come to room temperature are frozen by the IQF system and packaged in MAP packages, or packed in a thin layer in packages that will not come into contact with food, vacuumed and frozen in plate coolers, iv. Storage in cold warehouses, . It is a method according to claim 6, and its feature is; (ii) it is pinched with manual or low speed mixers in the process step. It is a method according to claim 6, and its feature is; (iii) In the process step, the product is put into packages in the desired weights and the product is packed in vacuum form, or the frozen products in the desired weights are packed with MAP packaging with the IQF system. It is a method according to claim 6, and its feature is; (i) in the process step - cooking the whole meat used in pinch production in a suitable water under high pressure for 20-25 minutes or under open air pressure for 30-35 minutes, - optionally adding salt and spices to the cooked meat while cooking or after cooking IdIr. It is a method according to claim 6, and its feature is; (iii) the core temperature of the frozen product after the processing step is at least -18°C. It is a method according to claim 6, its feature is; (iv) It is stored at -18°C and below during the processing step. . It is a method according to claim 6, its feature is; (ii) in the process step - The shredded chicken pieces should be proportional to each other, - The process should include bringing them to room temperature after the pinching process.