Method for producing fumigated poultry meat food

Abstract

The invention relates to the technical field of poultry meat deep-processing, in particular relates to a method for producing a fumigated poultry meat food. The method comprises the following steps of: (1) selecting high-quality live poultries, slaughtering and processing the poultries, and cleaning the processed poultries; (2) adding pickling liquid into a vacuum kneading machine for kneading pickling and static pickling; (3) performing stage temperature control, humidity control and air speed control on pickled poultry meat, and hanging and drying the poultry meat in the air; (4) baking the dried poultry meat in a stewing and fumigating baking chamber, so that the surface of the poultry meat looks golden yellow and has a bacon flavor; and (5) fumigating. The method aims to solve the problem that a low-salt fumigated bacon poultry meat product is easy to rot during drying and the problems of relatively high energy consumption and harmful substance residues caused by long-time fumigating. Compared with the prior art, for the method, the produced poultry meat product has the advantages of chewy meat, safety, health, high preservation property, rich flavor of bacon, rich bacon flavor, golden yellow color and the like.

Description

technical field [0001] The invention relates to the technical field of deep processing of poultry meat products, in particular to a production method of smoked poultry meat food with unique flavor, safety and health. Background technique [0002] There are many manufacturing techniques of smoked poultry meat products, but they basically consist of cooking and smoking. For example, in the content disclosed in the patent CN1522608A titled "Preparation Method of Flavored Smoked Chicken", the temperature is 95°C-98°C. Boil the chicken in brine for 2 to 2.5 hours, and then smoke it with sugar. This kind of smoked chicken product is delicious and rich, but the meat lacks toughness. Chinese traditional wind chicken, wind duck, and wind goose processing are processed by pickling and then air-dried. They have the advantages of tough meat and unique wax flavor, but in terms of flavor, they lack other flavors except the wax flavor. Somebody increases its local flavor by further smoki...

AI Technical Summary

Problems solved by technology

[0003] In view of the above situation, the technical problem to be solved by the present invention is: for the low-salt smoked cured poultry meat products spoilage problem in the air-drying process, the problem of high energy consumption caused by the low air-dried ripening temperature of traditional cured cured products and the long-term In order to solve the problem of residual harmful substances caused by smoking, research and develop a production method of smoked poultry food, so that it can produce tough meat, safe and healthy, good preservation performance, strong aroma of wax and smoke, and attractive golden color poultry products