CN106901222A - A kind of processing method of pickled and salted poultry product - Google Patents
A kind of processing method of pickled and salted poultry product Download PDFInfo
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- CN106901222A CN106901222A CN201710170151.5A CN201710170151A CN106901222A CN 106901222 A CN106901222 A CN 106901222A CN 201710170151 A CN201710170151 A CN 201710170151A CN 106901222 A CN106901222 A CN 106901222A
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Abstract
The invention discloses a kind of processing method of pickled and salted poultry product, the method includes original, the preparation of auxiliary material, knead-salting, each step of compressing and dry and curable type, the inventive method is using stirring and vacuum knead-salting technical substitution traditional Manual feeding and double salt, not only it is substantially shorter process time, can also be lifted and pickle effect, improve product special flavour；Other the inventive method is compressing using poultry shaped device, is not only greatly improved processing efficiency, effectively reduces processing cost, also makes the product design of shaping more attractive and not flexible type.
Description
Technical field
The present invention relates to a kind of processing method of meat products, more particularly to a kind of processing method of pickled and salted poultry product.
Background technology
The pickled and salted poultry products such as pressed salted duck, plate rabbit, plate chicken are the Typical Representatives of China's traditional meat, with a long history,
It is easy to make, long shelf-life, the features such as with rich flavor.The conventional fabrication method of this kind of pickled and salted poultry product is：To butcher, only
Thorax, decaptitate smear the auxiliary material such as salt by hand with the meat base after claw after pickle a couple of days, then offhand is tabular, then through air-drying
Or baking drying is made.This conventional fabrication method is time-consuming to take a lot of work, and efficiency is low, particularly pickles and this two procedures of offhand
It is particularly troublesome, need by hand one by one to rub in carcass surfaces externally and internally the auxiliary materials such as salt before pickling, what is had will also answer during pickling
Disalt, multiple three salt etc., to ensure the uniformity that auxiliary material is penetrated.Pickling aftershaping needs by hand to strut carcass, using bamboo chip or wood
Rod curable type is tabular, and air-dry or baking process in bulging correction by hand at any time so that product present preferable template and
Dry faster.Traditional processing method makes the difficult processing of pickled and salted poultry product to form standardization and large-scale production, its work
Industry metaplasia is produced and is restricted.
For this reason, it is necessary to providing one kind can form large-scale standardized production, and high in machining efficiency, processing cost is low salts down
The processing method of cured birds meat products.
The content of the invention
It is low it is an object of the invention to provide a kind of high in machining efficiency, processing cost and scale, standard metaplasia can be formed
The processing method of the pickled and salted poultry product of product.
The processing method of the pickled and salted poultry product that the present invention is provided comprises the following steps：
(1) the former, preparation of auxiliary material：Take the poultry after butchering, net thorax, decaptitate and cut thorax abdomen after claw open, dripped after cleaning
It is dry standby；Will be well mixed rear standby including the auxiliary material including salt, sodium iso-vc, white granulated sugar, spice and cooking wine；
(2) knead-salting：The meat base that step (1) is obtained is placed in vacuum tumbler, auxiliary material is put into, in non-vacuum
Stood in good time after lower stirring mixing, then under vacuum conditions, carry out batch (-type) knead-salting；
(3) it is compressing：Meat base after knead-salting is hung to dry in the air and air-dry surface in ventilation, then by chilled meat
The thorax abdomen of base is positioned over downwards on the bottom plate of poultry shaped device, then the top board of poultry shaped device is moved down pressure
On meat base, meat base is compressed to tabular；
(4) dry and curable type：Compressing meat base is dehydrated and curable type.
Further, per kilogram poultry meat base adds 30~40 grams of salt, 0.5~1.0 gram of sodium iso-vc, white in step (1)
3.0~5.0 grams of granulated sugar, 2.0~3.0 grams and 10~15mL of cooking wine of spice.
Further, it is 5~10 minutes to stir time of mixing in step (2) under non-vacuum, whipping temp is 4~
8 DEG C, mixer rotating speed is 3~4 revs/min, and time of repose is 40~60 minutes.
Further, batch (-type) knead-salting described in step (2) refers to that 5~10 minutes standings of every tumbling pickle 20~25
Minute, the time of whole batch (-type) knead-salting is 6~8 hours, 4~8 DEG C of temperature, tumbler vacuum -0.07~-
0.08mp, 5~6 revs/min of rotating speed.
The present invention has the effect that：
(1) using stirring and vacuum knead-salting technical substitution traditional Manual feeding and double salt, auxiliary material can be made quickly equal
Enter in poultry evenly, be not only substantially shorter process time, can also be lifted and pickle effect, improve product special flavour；
(2) it is compressing using poultry shaped device, processing efficiency is not only greatly improved, processing cost is effectively reduced,
Also make the product design of shaping more attractive in appearance and not flexible type；
(3) birds meat products scale, standardization, safe production are capable of achieving.
Brief description of the drawings
Fig. 1 is the structural representation of poultry shaped device of the present invention.
Specific embodiment
Embodiment 1
(1) the former, preparation of auxiliary material：Take the meat duck after butchering, net thorax, decaptitate and cut thorax abdomen after claw open, dripped after cleaning
It is dry standby；
(2) preparation of auxiliary material：36 grams of salt, 0.8 gram of sodium iso-vc sodium iso-vc, white granulated sugar 5.0 are added by 1 kilogram of meat duck base substrate
Gram, 2.0 grams and cooking wine 15mL of spice takes food salt, sodium iso-vc sodium iso-vc, white granulated sugar, spice and cooking wine, is mixed uniform
Standby afterwards, the spice includes tsaoko, anise, fennel seeds and Chinese prickly ash, and it is coarse grain to be crushed when using；
(3) knead-salting：Duck base is placed in vacuum tumbler, auxiliary material is put into, stirred under 4 DEG C of indoor non-vacuums
Mixing 7 minutes is mixed, 4 revs/min of mixer rotating speed stands 50 minutes, then under vacuum conditions, carries out batch (-type) tumbling after stirring
Pickle, the batch (-type) knead-salting refers to that every tumbling 10 minutes stands and pickles 25 minutes, whole batch (-type) knead-salting when
Between be 6 hours, 4 DEG C of temperature, tumbler vacuum -0.08mp, 6 revs/min of rotating speed；
(4) it is compressing：Duck base after knead-salting is hung to dry in the air and air-dry the steam on surface in ventilation, then by surface
The thorax abdomen of air-dried duck base is positioned over downwards on the bottom plate of poultry shaped device, then makes the top board of poultry shaped device
Move down and be pressed on duck base, duck base is compressed to tabular；
(5) dry and curable type：Compressing duck base is hung 6 days in ventilation, to duck water content 28% or so,
Then hang indoors again and dry in the air 2 days, can also above-mentioned poultry shaped device be used re-compacted 2 times in air-dried dehydration process, adjusted during compacting
Light mounting plate weight, makes pressed salted duck that good shape is finally presented；
The structure of the poultry shaped device as shown in figure 1, including transmission module 1, pulley 2, slide rail 3, top board 5, under
Supporting plate 6 and driving remote control module 8, slide rail 3 are arranged on the crossbeam in workshop, and transmission module 1 is movably arranged on slide rail by pulley 2
On 3, remote control module 8 is driven to be connected with transformer 11, lifting drives 10 to be connected with top board 5 by wire sling 4；
The duck base that need to will be molded when using uniformly is positioned on bottom plate 6, and staff is by driving remote control module 8 remote
Process control transmission module 1 is moved on crossbeam, top board 5 is moved to the top of bottom plate 6, then control lifting to drive 10 to decline
Top board 5, makes it be compressed on bottom plate 6, can place weight on top board 5 according to the actual requirements and be increased with realizing pressing weight
Add deduct few；After the completion of to be pressed, remote control module 8 is driven to control top board 5 to be separated with bottom plate 6 by operating, and by handle
Compressing pressed salted duck is delivered to next process workshop by hand 12 and self-locking pulley 7.
Embodiment 2
(1) the former, preparation of auxiliary material：Take the meat rabbit after butchering, net thorax, decaptitate and cut thorax abdomen after claw open, dripped after cleaning
It is dry standby；
(2) preparation of auxiliary material：30 grams of salt, 0.5 gram of sodium iso-vc sodium iso-vc, white granulated sugar 3.0 are added by 1 kilogram of meat rabbit base substrate
Gram, 3.0 grams and cooking wine 10mL of spice takes food salt, sodium iso-vc sodium iso-vc, white granulated sugar, spice and cooking wine, is mixed uniform
Standby, the spice includes tsaoko, anise, fennel seeds and Chinese prickly ash, and it is coarse grain to be crushed when using；
(3) knead-salting：Rabbit meat base is placed in vacuum tumbler, auxiliary material is put into, stirred under 6 DEG C of indoor non-vacuums
Mixing 10 minutes is mixed, 3 revs/min of mixer rotating speed stands 60 minutes, then under vacuum conditions, carries out batch (-type) rolling after stirring
Rub and pickle, the batch (-type) knead-salting refers to that every tumbling 5 minutes stands and pickles 20 minutes, whole batch (-type) knead-salting when
Between be 8 hours, 6 DEG C of temperature, tumbler vacuum -0.07mp, 5 revs/min of rotating speed；
(4) it is compressing：Rabbit meat base after knead-salting is hung to dry in the air and air-dry the steam on surface in ventilation, then by surface
The thorax abdomen of air-dried rabbit meat base is positioned over downwards on the bottom plate of poultry shaped device, then makes the top board of poultry shaped device
Move down and be pressed on rabbit meat base, rabbit meat base is compressed to tabular；
(5) dry and curable type：Compressing rabbit meat base is toasted 30 hours at 60 DEG C or so, to rabbit meat water content
30%, then suppressed 1 time using above-mentioned poultry shaped device again, make plate rabbit that good shape is finally presented, finally hang indoors
Dry in the air 3 days, as finished product.
The poultry shaped device that the present embodiment is used is same as Example 1.
Claims (4)
1. a kind of processing method of pickled and salted poultry product, it is characterised in that comprise the following steps：
(1) the former, preparation of auxiliary material：Take the poultry after butchering, net thorax, decaptitate and cut thorax abdomen after claw open, drained after cleaning standby
With；Will be well mixed rear standby including the auxiliary material including salt, sodium iso-vc, white granulated sugar, spice and cooking wine；
(2) knead-salting：The meat base that step (1) is obtained is placed in vacuum tumbler, auxiliary material is put into, stirred under non-vacuum
Stood in good time after mixing mixing, then under vacuum conditions, carry out batch (-type) knead-salting；
(3) it is compressing：Meat base after knead-salting is hung to dry in the air and air-dry surface in ventilation, then by chilled meat base
Thorax abdomen is positioned over downwards on the bottom plate of poultry shaped device, then moves down the top board of poultry shaped device to be pressed in meat
On base, meat base is compressed to tabular；
(4) dry and curable type：Compressing meat base is dehydrated and curable type.
2. the processing method of pickled and salted poultry product according to claim 1, it is characterised in that：Per kilogram man in step (1)
Poultry base adds 30~40 grams of salt, 0.5~1.0 gram of sodium iso-vc, 3.0~5.0 grams of white granulated sugar, 2.0~3.0 grams of spice and material
10~15mL of wine.
3. the processing method of pickled and salted poultry product according to claim 1, it is characterised in that：Antivacuum shape in step (2)
The time that mixing is stirred under state is 5~10 minutes, and whipping temp is 4~8 DEG C, and mixer rotating speed is 3~4 revs/min, time of repose
It is 40~60 minutes.
4. the processing method of pickled and salted poultry product according to claim 1, it is characterised in that：Interval described in step (2)
Formula knead-salting refers to that 5~10 minutes standings of tumbling are pickled 20~25 minutes, and the time of whole batch (-type) knead-salting is 6~8
Hour, 4~8 DEG C of temperature, tumbler -0.07~-0.08mp of vacuum, 5~6 revs/min of rotating speed.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710170151.5A CN106901222A (en) | 2017-03-21 | 2017-03-21 | A kind of processing method of pickled and salted poultry product |
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| CN201710170151.5A CN106901222A (en) | 2017-03-21 | 2017-03-21 | A kind of processing method of pickled and salted poultry product |
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| CN106901222A true CN106901222A (en) | 2017-06-30 |
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| CN201710170151.5A Pending CN106901222A (en) | 2017-03-21 | 2017-03-21 | A kind of processing method of pickled and salted poultry product |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467539A (en) * | 2017-09-19 | 2017-12-15 | 扬州口缘食品有限公司 | A kind of salting apparatus for meat products production |
| CN112137147A (en) * | 2020-09-22 | 2020-12-29 | 重庆市机电设计研究院 | A track AGV car for salted product |
| CN114747781A (en) * | 2022-04-06 | 2022-07-15 | 连云港赣榆华瑞机械设备有限公司 | Vegetarian chicken bean curd compression molding device |
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| CN204448900U (en) * | 2014-11-17 | 2015-07-08 | 天津市金万方钢结构有限公司 | A kind of metal press plate flattens blanking device |
| CN104970388A (en) * | 2015-07-07 | 2015-10-14 | 成都大学 | Processing method of dried salted ducks through fermentation and air-drying |
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| CN103610094A (en) * | 2013-12-03 | 2014-03-05 | 成都大学 | Processing method of pre-conditioning fresh and tender meat product |
| CN204448900U (en) * | 2014-11-17 | 2015-07-08 | 天津市金万方钢结构有限公司 | A kind of metal press plate flattens blanking device |
| CN104970388A (en) * | 2015-07-07 | 2015-10-14 | 成都大学 | Processing method of dried salted ducks through fermentation and air-drying |
| CN105433285A (en) * | 2015-08-20 | 2016-03-30 | 旌德县庙首镇再军家庭农场 | Sauce-flavored roasted ass meat pickled with vinasse and preparation method of sauce-flavored roasted ass meat |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467539A (en) * | 2017-09-19 | 2017-12-15 | 扬州口缘食品有限公司 | A kind of salting apparatus for meat products production |
| CN107467539B (en) * | 2017-09-19 | 2023-11-03 | 扬州口缘食品有限公司 | Pickling device for meat product production |
| CN112137147A (en) * | 2020-09-22 | 2020-12-29 | 重庆市机电设计研究院 | A track AGV car for salted product |
| CN114747781A (en) * | 2022-04-06 | 2022-07-15 | 连云港赣榆华瑞机械设备有限公司 | Vegetarian chicken bean curd compression molding device |
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