Preparation method of pickled pepper type poultry product

Abstract

The invention discloses a preparation method of pickled peppery type poultry product, comprising the following steps: sterilizing and disinfecting a multi-stage GMP (Good manufacturing practice) workshop, then washing, unfreezing, selecting and slitting poultry raw materials, washing again, then boiling the cleaned raw materials, washing the raw materials after being boiled, cooling, putting the raw materials into pre-prepared material water added with compound fresh-keeping color fixative, then taking out for vacuum packaging, and finally, radiating and sterilizing the materials. The pickledpeppery type poultry product prepared by the method is rich in nutrition, keeps the special mouthfeeling and flavor of the poultry product, the nutrition content and the flavor of the pickled pepperytype poultry product can be kept to the greatest degree, the shelf life of the product is prolonged, and as for the method, the process is simple and the investment cost is low.

Description

technical field [0001] The invention relates to a method for preparing pickled pepper poultry products. Background technique [0002] Pickled pepper poultry meat products have the characteristics of fragrant, crisp and tender, refreshing and appetizing, rich in calcium and collagen, and high in nutritional value. However, most of the process and processing equipment are open at room temperature, with many procedures and a long process time. Because the raw materials of chicken feet and chicken wings are rich in nutrients, the processing materials under these conditions are easily contaminated by microorganisms and multiply in large numbers, so that the initial bacteria content of the semi-finished products before the second sterilization is high. Traditionally, high-temperature and high-pressure cooking is used to sterilize. However, this process will cause food heating odor, destroy the proper color, aroma, taste and shape of food, and cause the loss of heat-sensitive nutri...

AI Technical Summary

Problems solved by technology

Refrigeration can maintain the color, aroma and tissue state of poultry meat products, but the investment and cost of the cold chain are high, and it is not easy to carry; high-temperature sterilization can be stored at room temperature, which is easy to carry but destroys the flavor and tissue state of the product; Poultry meat products have undergone secondary heat sterilization treatment, which affects the flavor and taste of the product to a certain extent. Therefore, the existing microwave sterilization technology is not suitable for the sterilization treatment of pickled peppers, chicken feet and chicken wings.