Vacuum-packed roast chicken making method

A production method and vacuum packaging technology, applied in the field of food processing, can solve problems such as threats to human health, and achieve the effects of convenient production process, stable production process and chewy feeling.

Active Publication Date: 2015-06-10
唐山市施尔得肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are various flavors of roasted chickens on the market, but most roasted chickens melt in the mouth and have no chewy feeling. This is not because people usually think that the chicken is stewed poorly, but because of the addition of nitrite coloring agents. and other chemical preservatives, which pose a potential threat to human health

Method used

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  • Vacuum-packed roast chicken making method

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Embodiment Construction

[0016] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0017] Below is a specific embodiment of the present invention, and concrete technological process sees attached figure 1 .

[0018] (1) Material selection

[0019] It is advisable to choose eliminated laying hens weighing 1-2 kg within one year. If the chicken is too small, the chicken will not be plump. After processing, the chicken will shrink and affect the appearance. The excipients used should comply with relevant national standards and regulations.

[0020] (2) Unfreeze

[0021] The special thawing tank for roast chicken is cleaned with soda ash. Disinfect with chlorine dioxide at a concentration of 100 μg / kg every day, and rinse thoroughly with clean water after disinfection until there is no chlorine dioxide. The thawed meat adopts the natural thawing method.

[0022] (3) cleaning

[0023] Rinse with clean water several times until the ...

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Abstract

The invention provides a vacuum-packed roast chicken making method. Spent hens with the age smaller than 1 year are selected to be pretreated, slaughtering, blood purifying, feather removal, giblet removal, cleaning and low-temperature acid discharge are conducted on the spent hens, and the treated hens are frozen for use. The roast chicken process includes the steps of unfreezing, cleaning, electrolyzed-oxidizing water soaking, sousing, modelling, cooking, sugar smoking, cooking, preservative treatment, packaging, secondary heat sterilization and finished product forming. By means of the vacuum-packed roast chicken making method, the ingredients are simple, the making process is convenient and fast to conduct, the cost is low, the taste is good, the production process is stable, no food ingredients and chemical preservative harmful to the human body health are added, the flavor is unique, the chewiness is achieved, and the roast chicken can be eaten by consumers of all ages.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing roast chicken in a vacuum packaging manner. Background technique [0002] There are various flavors of roasted chickens on the market, but most roasted chickens melt in the mouth and have no chewy feeling. This is not because people usually think that the chicken is stewed poorly, but because of the addition of nitrite coloring agents. and other chemical preservatives, these additives pose a potential threat to human health. Contents of the invention [0003] The main purpose of the present invention is to overcome the above deficiencies and provide a vacuum-packed roasted chicken with a unique flavor that is popular with consumers and has a chewy feeling without adding any food ingredients and chemical preservatives that are harmful to human health. [0004] The present invention adopts the following technical solutions: a method for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/228A23L13/50A23L27/22
Inventor 刘常金朱凌吕雪莲何绍媛张凤东徐贵得耿嘉颖张凤臣
Owner 唐山市施尔得肉制品有限公司
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