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Preparing method of poultry grains

A poultry meat and frying technology, which is applied in food preparation, preservation of meat/fish through radiation/electrical treatment, food science, etc., can solve the problems of lack of processed products, less forms of poultry leisure food products, etc., to ensure sensory quality , easy to absorb, good hardness and chewing effect

Inactive Publication Date: 2015-02-18
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The poultry products sold on the market are mainly stewed and cooked products, seasoned products, and pickled and smoked products. There are fewer forms of poultry leisure food products, and there is a lack of stereotyped and best-selling processed products.

Method used

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  • Preparing method of poultry grains
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  • Preparing method of poultry grains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Excipients and Proportions in Poultry Processing Technology

[0033] Table 1 Ingredients and ratio

[0034] Excipient name

Proportion

Salt△

2.5％

Sugar △

8.0％

MSG △

0.6％

Pepper ○

0.1％

Garlic powder○

0.1％

Malic acid△

0.3％

Ginger △

2.0％

Dark soy sauce△○

4.0％

Cooking wine△

4.0％

Paprika△

2.0％

Bean paste△

3.0％

Zanthoxylum △

1.5％

Octagon △

2.0％

Cinnamon △

2.0％

Xiangguo△

1.5％

[0035] Remarks: The above auxiliary materials marked △ are added during the marinating process, and those marked ○ are added during the frying process.

[0036] The marinating process is the process of deodorizing and curing the poultry meat, which is ready for the next frying process. The frying makes the poultry meat further dehydrated, flavored, processed into the form of meat floss, and shaped by adhesives, which is he...

Embodiment 2

[0038] Effects of different binders and ratios on sensory quality of products

[0039] Table 2 Product sensory evaluation criteria

[0040]

[0041] Table 3 Effect of soybean protein on sensory quality of products

[0042]

[0043] Table 4 Effect of konjac flour on product sensory quality

[0044]

[0045] Table 5 Effect of xanthan gum on sensory quality of products

[0046]

[0047] It can be seen from Table 4 and Table 5 that the total number of sensory scores of konjac flour as a binder is higher than that of xanthan gum. It is a fermented polysaccharide, which acts as a simple binder in poultry meat, and konjac flour not only plays a role in bonding in poultry meat, but also has certain health care functions, so poultry meat Konjac flour is determined to be the most binding agent in granular products.

Embodiment 3

[0049] Drying and dehydration test

[0050] Table 6 Effect of drying temperature on product sensory quality

[0051]

[0052] Table 7 Moisture content of products at different drying times

[0053]

[0054] In order to ensure that the poultry meat has good chewiness and storage properties, the moisture content of the product is determined to be between 20% and 25%. If the drying temperature is too low, the drying time will be prolonged, and the microbes of poultry meat are not easy to control; if the drying temperature is too high, the surface of the poultry meat will be easily burnt, and the internal water content will be too high, resulting in poor sensory quality of the product. According to Table 6 and Table 7, it can be determined that the moisture content of the final product is about 24% when the drying temperature is 50°C and the drying time is 3 hours.

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Abstract

The invention relates to a preparing method of poultry grains. The preparing method comprises pretreatment of raw materials, marinating, frying, bonding, mold pressing, grain-sized dicing, drying, packaging and sterilization. The bonding, mold pressing and grain-sized dicing steps are as follows: adding 5.0% of soy protein and 1.5% of konjac flour to poultry meat floss, evenly stirring the mixture, evenly mixing, spreading and compacting a binder and the poultry meat floss in a mold, compacting the mixture with a molding press for 5-10 min, and sending the compacted material into a grain-sized dicing machine to dice the material into square grains. The poultry grains are non-fried, free of grease and any flavor enhancer and preservative and conform to the modern diet health concept. Besides, cobalt-60 gamma ray radiation cold sterilization is adopted to replace traditional high temperature, high pressure or preservatives to prolong shelf lives of the poultry grains, original sensory quality of the poultry grains is guaranteed to the greatest extent, and meanwhile, the poultry grains have higher hardness and better chewiness.

Description

technical field [0001] The invention relates to a method for preparing poultry meat pellets, belonging to the field of agricultural product processing. Background technique [0002] In recent years, the output of meat and poultry breeding in my country has grown rapidly. With the continuous improvement and renewal of processing technology and equipment, the mechanization of meat and poultry slaughter has been significantly improved, the meat and poultry processing industry has developed rapidly, and the consumption is increasing day by day. Despite the rapid growth of meat and poultry production and good prospects, from the technical level of the meat and poultry processing industry, my country's meat and poultry processing level is still at a relatively backward stage: there are generally many packaged products and few split products; Fewer products; more high-temperature products, less low-temperature products; more primary products, less intensively processed products; mor...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/315A23L1/314A23B4/015A23L13/10A23L13/40A23L13/50
CPCA23B4/015
Inventor 李新汪兰鉏晓艳廖涛耿胜荣吴文锦江洪友
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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