WO2021253933A1

WO2021253933A1 - Method for processing cold fresh poultry that improves meat quality, and product

Info

Publication number: WO2021253933A1
Application number: PCT/CN2021/086002
Authority: WO
Inventors: 王道营; 卞欢; 闫征; 徐为民; 诸永志
Original assignee: 江苏省农业科学院
Priority date: 2020-06-16
Filing date: 2021-04-08
Publication date: 2021-12-23
Also published as: CN111671055A; NL2028268A; NL2028268B1

Abstract

A method for processing cold fresh poultry that improves meat quality, and a product. The method comprises the following steps: step 1, performing quick microwave heating on a slaughtered and cleaned poultry carcass such that the central temperature of the poultry carcass reaches 45-55°C; step 2, placing the poultry carcass from step 1 in 60°C low-temperature steam, and keeping warm for 20-30 minutes; and step 3, wind cooling the poultry carcass after processing in step 2 until the central temperature reaches 15°C, then grading and packaging the poultry carcass. The described method for processing cold fresh poultry that improves meat quality can be linked with a traditional poultry slaughtering line, thus the quality of cold fresh poultry meat is effectively improved, cooking loss is reduced, all viruses and some bacteria are killed, and the shelf life of the product is improved. The produced cold fresh poultry meat has good toughness, is chewy, is close to fresh poultry meat in mouthfeel, and is very suitable for Chinese cuisine.

Description

Chilled fresh poultry processing method and product for improving meat quality

Technical field

The invention relates to a method for processing poultry meat. More specifically, the present invention relates to a cold fresh poultry processing method and product for improving meat quality.

Background technique

At present, my country’s cold and fresh whole poultry products have been transplanted as a whole from the Western white feather meat and poultry production process. The general process is: slaughtering the poultry that has passed the quarantine; scalding and dehairing; removing the poultry viscera; after washing, add disinfectant on ice The water is pre-cooled and disinfected; graded packaging, transported and sold under cold chain conditions. However, there is a contradiction between this product and the cooking requirements of Chinese food, which is mainly manifested in: in the processing of Western-style meat and poultry, poultry meat has a post-acid tenderization effect, which continuously degrades poultry fiber through the action of endogenous cathepsin in poultry meat. The muscle tissue is fragmented, so that the poultry meat will feel softer and easier to chew after being cooked (fried) in Western style. However, Chinese cooking generally uses methods such as stewing, and no matter whether chicken, duck or goose, the meat is firm and firm. In addition, the tenderized poultry produces serious water during the Chinese-style stewing process, which affects the cooking effect and the taste of the dishes. In addition, the carcass of poultry is soaked in disinfectant during the pre-cooling process, the color is pale, and a lot of flavor substances are lost. Due to the above reasons, cold fresh poultry meat cannot be accepted by traditional Chinese cooking methods, and the masses' demand for fresh poultry meat is difficult to meet, and the entire cold fresh poultry industry has been greatly affected.

Summary of the invention

An object of the present invention is to solve at least the above-mentioned problems and provide at least the advantages described later.

Another object of the present invention is to provide a cold fresh poultry processing method for improving meat quality, which can effectively improve the quality of cold fresh poultry, effectively reduce cooking loss, improve product appearance and color, and increase product shelf life. The produced cold fresh poultry meat is tough, chewy, and has a taste similar to fresh poultry meat, which is very suitable for Chinese cooking. In addition, heat treatment at a certain temperature can kill all viruses, most of the microorganisms and pathogenic bacteria in poultry meat, and improve the safety and shelf life of the product.

In order to achieve these objectives and other advantages according to the present invention, a cold fresh poultry processing method for improving meat quality is provided, which includes the following steps:

Step 1: The slaughtered and cleaned poultry carcass is rapidly heated by microwave, so that its core temperature reaches 45-55°C;

Step two, place the poultry carcass prepared in step one in low-temperature steam at 50-60°C, and heat preservation for 20-30 minutes;

In step three, the poultry carcass treated in step two is air-cooled until the core temperature reaches 15°C, and then packaged in grades.

Preferably, the cold fresh poultry processing method for improving meat quality further includes: shaping the slaughtered fresh poultry.

Preferably, the cleaning in step one is specifically: using acidic electrolyzed water to quickly rinse the inside and outside of the cavity to wash away blood stains and other sundries.

Preferably, the rapid microwave heating in the first step is specifically: putting the poultry carcass into a multi-stage tunnel microwave heater for rapid heating, wherein the microwave power is 150KW-180KW, and the processing capacity is 1200KG-1600KG/h. Time 8-10min.

Preferably, the air shower cooling in the step 3 is specifically: placing the poultry carcass processed in the step 2 in a 5-10°C cold air room to cool for 10-30 minutes, so that the core temperature reaches 15°C.

Preferably, the cold fresh poultry processing method for improving meat quality includes the following steps:

1) Slaughter, dehairing, and viscera: After passing the quarantine, slaughter, scald and remove hair for a short time in warm water, and take out the poultry viscera;

2) Plastic surgery: perform operations such as chest opening, head removal, and claw removal according to product requirements;

3) Electrolyzed water rinse: Use acidic electrolyzed water to quickly rinse the inside and outside of the cavity to wash away blood and other sundries;

4) Multi-stage tunnel microwave heating: After step 3) the poultry carcass enters the multi-stage tunnel microwave heater for rapid heating, so that the center temperature of the poultry carcass reaches 45-55°C;

5) Low-temperature steam tunnel insulation: the poultry carcass after step 4) enters the 60℃ low-temperature steam tunnel, and the insulation treatment time is 20-30min;

6) Air shower cooling: The poultry carcass processed in step 5) enters a 5-10°C cold air room to cool for 10-30 minutes, so that the core temperature reaches 15°C;

7) Packaging and refrigeration: grading and packing, storage temperature 0-4℃.

The invention also provides a cold fresh poultry product prepared by using the cold fresh poultry processing method for improving meat quality.

The present invention includes at least the following beneficial effects: the cold fresh poultry meat processing method for improving meat quality of the present invention simplifies the processing steps, subverts the traditional cold fresh poultry ice water pre-cooling method, and does not perform pre-cooling and acid removal during processing. , But the poultry carcass is subjected to microwave heating and steam heat preservation treatment before acid removal and tenderization. The cold fresh poultry meat processing method for improving meat quality of the present invention effectively improves the quality of cold fresh poultry meat such as chickens, ducks, geese, etc., and the shearing force of the meat and the structure value of the meat quality are both significantly optimized. The cold fresh poultry meat produced by the cold fresh poultry meat processing method for improving meat quality overcomes the disadvantages of traditional cold fresh poultry meat that is pale in appearance, excessively tender, and easy to produce water during the frying and stewing process, and effectively reduces the cooking loss , Make the dishes look good, chewy, and not dry during chewing. In addition, the prepared cold fresh poultry meat reduces water loss and dry consumption during storage. The cold fresh poultry meat processing method for improving meat quality can be directly connected with the existing slaughter production line. The product form, appearance and packaging method are completely consistent with the traditional cold fresh white striped poultry. At the same time, it can kill all viruses and part of the initial microbial count, and inhibit microbes. And the activity of related enzymes in cold fresh poultry meat, thereby delaying its protein decomposition during storage, extending the shelf life of cold fresh poultry meat and improving product safety.

Other advantages, objectives and features of the present invention will be partially embodied by the following description, and partly will be understood by those skilled in the art through the research and practice of the present invention.

Description of the drawings

Fig. 1 is a graph showing the change curve of the cooking loss rate of the chilled fresh poultry in one of the embodiments of the present invention;

Fig. 2 is a graph showing the variation curve of the dry consumption rate of cold fresh poultry meat in one embodiment of the present invention;

Figure 3 is a graph showing the change of the total number of colonies of the cold fresh poultry meat during storage at 4°C in one of the embodiments of the present invention;

Fig. 4 is a graph showing the change of TVB-N of the chilled poultry meat during storage at 4°C in one of the embodiments of the present invention.

detailed description

The present invention will be further described in detail below with reference to the accompanying drawings, so that those skilled in the art can implement it with reference to the text of the description.

It should be understood that terms such as "having", "including" and "including" used herein do not exclude the presence or addition of one or more other elements or combinations thereof.

The present invention provides a cold fresh poultry processing method for improving meat quality, which includes the following steps:

Step 2: Place the poultry carcass prepared in Step 1 in low-temperature steam at 60°C for 20-30 minutes of heat preservation;

In step three, the poultry carcass treated in step two is air-cooled until the core temperature reaches 15°C, and then packaged in grades. The cold fresh poultry processing method for improving the meat quality of the present invention adopts the microwave heating mode, which starts from the inside of the poultry body, rapidly inactivates enzymes and sterilizes the surface and the inside of the material at the same time, which greatly shortens the operation period. Compared with the traditional sterilization conditions, the microwave heating speed is fast, the temperature at which the viruses and bacteria and other microorganisms are killed is lower, and the time is short. During the process of enzymatic sterilization, the original quality and nutrients can be preserved to the greatest extent. In the present invention, after microwave heating of the poultry body reaches a predetermined temperature, it is placed in low-temperature steam for high-humidity insulation, which greatly reduces the dry consumption loss in the poultry slaughter and processing process, so that the cold fresh poultry can maintain the tenacity of the poultry after Chinese cooking. The taste is close to that of freshly slaughtered poultry, and can exceed the shelf life of traditional cold fresh poultry under cold chain conditions.

In one of the embodiments, the cold fresh poultry processing method for improving meat quality further includes: shaping the slaughtered fresh poultry, specifically: cutting the poultry breast in the direction of the breast keel, and unfolding the poultry body into a flat shape . After the poultry body is unfolded, all parts of the poultry body are fully exposed, which can improve the cleaning efficiency and the subsequent enzyme inactivation efficiency. The plastic surgery can also choose to perform operations such as chest opening, head removal, and claw removal according to product requirements.

In one of the embodiments, the cleaning in step one is specifically: using acidic electrolyzed water to quickly rinse the inside and outside of the poultry cavity to wash away blood and other sundries. Use acidic electrolyzed water for washing to preliminarily disinfect and sterilize poultry bodies to improve processing efficiency.

In one of the embodiments, the rapid microwave heating in the step 1 specifically includes: putting the poultry carcass into a multi-stage tunnel microwave heater for rapid heating, wherein the microwave power is 150KW-180KW, and the processing capacity is 1200KG-1600KG/ h. The microwave processing time of a single chilled poultry is 8-10 minutes. The invention uses microwaves to quickly heat the poultry carcass. The microwave energy penetrates the heated object to a certain extent, generally up to several centimeters to ten centimeters. Regardless of the shape of each part of the material, the microwave can be heated from the inside to the outside, while the traditional heating Heat is transferred from the outside to the inside, the speed is slow and uneven. Due to the fast heating speed and short time, the original quality and nutrients can be preserved to the greatest extent during the process of enzymatic inactivation and sterilization.

In one of the embodiments, the air shower cooling in step 3 is specifically: placing the poultry carcass processed in step 2 in a 5-10°C cold air room to cool for 10-30 minutes, so that the core temperature reaches 15°C. Because the depth of microwave energy penetration into meat is still relatively shallow, the absorption rate of water, fat, protein, etc. to microwaves is also different, the thickness of each part of the heated object is different, and the distribution of microwaves in the entire box is not completely uniform, so In a short time, the object heated by microwave will have a certain degree of temperature unevenness. In addition, the surface of the object heated by microwave alone will appear dry and wrinkled, which will affect the taste. Therefore, the present invention uses microwave After rapid heating, superheated steam is used to keep the temperature uniform. Not only can it play the role of inactivating enzymes and sterilizing, but also can alleviate the phenomenon of dry wrinkles on the surface of poultry carcasses caused by microwave heating, and further optimize its taste and quality.

Example 1

The cold fresh poultry processing method for improving meat quality of the present invention includes the following steps:

1) Slaughtering, dehairing, and visceral removal: After slaughtering the chickens that have passed the quarantine inspection, they will be scalded and depilated in warm water for a short time, and the chicken entrails will be taken out;

2) Plastic surgery: Cut the chicken breast in the direction of the chicken breast and keel, and expand the chicken body into a flat shape, similar to the state of the chicken after plastic surgery.

4) Multi-stage tunnel microwave heating: After step 3) the chicken carcass is quickly heated in the multi-stage tunnel microwave heater, so that the center temperature of the chicken carcass reaches 45°C; among them, the microwave power is 150KW, and the processing capacity is 1200KG/h, preferably Yes, the microwave time of a single white striped chicken is 8min.

5) Low-temperature steam tunnel insulation: the chicken carcass after step 4) enters the 60°C low-temperature steam tunnel, and the insulation treatment time is 20 minutes;

6) Air shower cooling: The chicken carcass treated in step 5) enters a 5°C cold air room to cool for 10 minutes, so that the core temperature reaches 15°C;

7) Packaging and refrigeration: grading and packing, storage temperature 4℃.

Example 2

1) Slaughtering, dehairing, and visceral removal: After slaughtering the ducks that have passed the quarantine inspection, they will be scalded and depilated in warm water for a short time, and the viscera of the ducks will be taken out;

2) Cut the breastbone: Cut the bird's breast along the direction of the duck breast keel, and unfold the duck body into a flat shape.

3) Electrolyzed water leaching: Use acidic electrolyzed water to quickly rinse the inside and outside of the duck cavity to wash away blood and other sundries;

4) Multi-stage tunnel microwave heating: After step 3) the duck carcass enters the multi-stage tunnel microwave heater for rapid heating, so that the center temperature of the duck carcass reaches 50°C; among them, the microwave power is 150KW, the processing capacity is 1500KG/h, and the processing time 10min.

5) Low-temperature steam tunnel insulation: the duck carcass after step 4) enters the 60℃ low-temperature steam tunnel, and the insulation treatment time is 30 minutes;

6) Air shower cooling: The duck carcass treated in step 5) enters a 5°C cold air room to cool for 10 minutes, so that the core temperature reaches 15°C;

7) Packaging and refrigeration: grading and packing, storage temperature 4℃.

Comparison

After slaughtering live chickens that have passed the quarantine; put them in warm water for a short period of time to scald and remove their hair; take out the internal organs of the chicken carcass; rinse and pre-cool with ice water to cool down the acid; spray, wash, and drain; prepare cold fresh chickens Graded packaging, storage temperature 0-4℃.

The cold fresh chicken prepared by the cold fresh poultry processing method for improving meat quality described in Example 1 of the present invention and the cold fresh chicken prepared by the comparative example were selected, and the shear force and texture parameter values of the meat quality were measured respectively. The measurement results are as follows :

Table 1: Product texture and shear force measurement results

Note: Different lowercase letters in the same column indicate significant differences (P<0.05)

It can be seen from Table 1 that the chilled chicken prepared in Example 1 of the present invention is significantly different from the comparative example in terms of chewiness, hardness, elasticity, and shearing force. The invention can effectively improve the quality of cold fresh poultry meat, and the prepared cold fresh chicken meat is close to hot fresh chicken in product toughness, chewiness and taste, and is very suitable for Chinese cooking methods, such as braised, stewed or boiled.

Figures 1 and 2 respectively show the cooking loss rate and storage dry consumption rate of the chilled chicken prepared in Example 1 of the present invention and the chilled chicken prepared in the comparative example. It can be seen from Fig. 1 and Fig. 2 that the present invention overcomes the shortcoming of cold fresh poultry meat that is easy to produce water during the frying and stewing process, effectively reduces the cooking loss, makes the dishes good in appearance, and does not dry out during chewing. During the storage process, the water loss of the product is significantly reduced, and the dry consumption is significantly reduced.

Fig. 3 shows the change curve of the total number of colonies of cold fresh duck meat prepared in Example 2 and cold fresh chicken prepared in Comparative Example during storage. It can be seen from Fig. 2 that the cold fresh duck meat obtained in Example 2 is 3.31 log CFU/g, the chilled chicken obtained in the comparative example was 2.52 log CFU/g, all of which were first-class fresh meat; the total number of colonies of chilled duck meat obtained in Example 2 was significantly lower than that of the chilled chicken obtained in the comparative example (P＜0.05) . The spoilage of meat during storage is mainly due to the growth and reproduction of microorganisms and enzymes that are still active at low temperatures, of which microorganisms are the main reason. The total number of colonies of the chilled chicken obtained in the comparative example and the chilled duck meat obtained in Example 2 both showed an upward trend during storage at 4°C. At 0d, the cold fresh chicken meat obtained in the comparative example and the cold fresh duck meat obtained in Example 2 were respectively processed by their respective treatment methods. The cold fresh chicken meat obtained in the comparative example was 3.31 log CFU/g, and the cold fresh duck meat obtained in Example 2 was 2.52. log CFU/g are all first-class fresh meat; the total number of colonies of cold fresh duck meat obtained in Example 2 is significantly lower than that of cold fresh chicken meat obtained in the comparative example (P<0.05), indicating that the treatment of the method of the present invention effectively reduces duck meat The total number of original colonies. The total number of colonies of cold fresh chicken obtained from the comparative example was 5.75 log CFU/g at 5d and 6.66 log CFU/g at 7d, indicating that it was close to spoiled meat at 5d, and spoiled meat at 7d. The total number of colonies of chilled duck meat obtained in Example 2 increased slowly, and it was always significantly lower than that of chilled chicken obtained in the comparative example (P＜0.05). It was 5.79 log CFU/g at 15d and 6.26 log CFU/g at 17d. It is close to spoiled meat at 15 days, indicating that the method of the present invention can effectively extend the shelf life of duck meat, which is 3 times longer than that of the comparative example.

Fig. 4 shows the change curve of TVB-N of the chilled chicken obtained in Example 1 and the comparative example during storage at 4°C. It can be seen from Fig. 4 that the present invention can effectively delay the decomposition of chicken protein during storage and extend the shelf life of chilled chicken.

Although the embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. It can be applied to various fields suitable for the present invention. For those skilled in the art, it can be easily Therefore, without departing from the general concept defined by the claims and equivalent scope, the present invention is not limited to the specific details and the legends shown and described here.

Claims

The cold fresh poultry processing method for improving meat quality is characterized in that it comprises the following steps:

Step 1: The slaughtered and cleaned poultry carcass is rapidly heated by microwave, so that its core temperature reaches 45-55°C;

Step 2: Place the poultry carcass prepared in Step 1 in low-temperature steam at 60°C for 20-30 minutes of heat preservation;

In step three, the poultry carcass treated in step two is air-cooled until the core temperature reaches 15°C, and then packaged in grades.
The cold fresh poultry processing method for improving meat quality according to claim 1, further comprising: shaping the slaughtered fresh poultry according to product requirements.
The cold fresh poultry processing method for improving meat quality according to claim 1, wherein the cleaning in step one is specifically: using acidic electrolyzed water to quickly rinse the inside and outside of the cavity to wash away impurities.
The cold fresh poultry processing method for improving meat quality according to claim 1, wherein the rapid microwave heating in step one is specifically: putting the poultry carcass into a multi-stage tunnel microwave heater for rapid heating, wherein: The microwave power is 150KW-180KW, the processing capacity is 1200KG-1600KG/h, and the processing time is 8-10min.
The cold fresh poultry processing method for improving meat quality according to claim 1, wherein the air shower cooling in step 3 is specifically: placing the poultry carcass processed in step 2 in a cold air room at 5-10°C for cooling 10-30min, make the core temperature reach 15℃.
The cold fresh poultry processing method for improving meat quality according to claim 1, characterized in that it comprises the following steps:

1) Slaughter, dehairing, and viscera: After passing the quarantine, slaughter, scald and dehair for a short time in warm water, and take out the poultry viscera;

2) Plastic surgery: Choose one or more of chest opening, head removal and claw removal operations according to product requirements;

3) Electrolyzed water rinsing: Use acidic electrolyzed water to quickly rinse the inside and outside of the cavity to wash away debris;

4) Multi-stage tunnel microwave heating: After step 3) the poultry carcass enters the multi-stage tunnel microwave heater for rapid heating, so that the center temperature of the poultry carcass reaches 45-55°C;

5) Low-temperature steam tunnel insulation: the poultry carcass after step 4) enters the 50-60℃ low-temperature steam tunnel, and the insulation treatment time is 20-30min;

6) Air shower cooling: The poultry carcass processed in step 5) enters a 5-10°C cold air room to cool for 10-30 minutes, so that the core temperature reaches 15°C;

7) Packaging and refrigeration: grading and packing, storage temperature 0-4℃.
A cold fresh poultry product prepared by the cold fresh poultry processing method for improving meat quality according to any one of claims 1-6.