CN109392992A - A kind of chilled chicken processing technology - Google Patents
A kind of chilled chicken processing technology Download PDFInfo
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- CN109392992A CN109392992A CN201711377972.2A CN201711377972A CN109392992A CN 109392992 A CN109392992 A CN 109392992A CN 201711377972 A CN201711377972 A CN 201711377972A CN 109392992 A CN109392992 A CN 109392992A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 101
- 238000005516 engineering process Methods 0.000 title claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 206010042772 syncope Diseases 0.000 claims description 11
- 239000006227 byproduct Substances 0.000 claims description 8
- 239000000498 cooling water Substances 0.000 claims description 8
- 230000035617 depilation Effects 0.000 claims description 7
- 210000003746 feather Anatomy 0.000 claims description 7
- 208000003443 Unconsciousness Diseases 0.000 claims description 5
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 208000002173 dizziness Diseases 0.000 claims description 3
- 210000002976 pectoralis muscle Anatomy 0.000 claims description 3
- 238000002627 tracheal intubation Methods 0.000 claims description 3
- 230000000284 resting effect Effects 0.000 claims 2
- 230000011218 segmentation Effects 0.000 claims 2
- 230000008569 process Effects 0.000 abstract description 6
- 238000003672 processing method Methods 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000004886 process control Methods 0.000 abstract 1
- 230000001681 protective effect Effects 0.000 abstract 1
- 238000003307 slaughter Methods 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 58
- 210000000038 chest Anatomy 0.000 description 5
- 238000003908 quality control method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000006872 improvement Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 206010053615 Thermal burn Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 230000001360 synchronised effect Effects 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- GHXZTYHSJHQHIJ-UHFFFAOYSA-N Chlorhexidine Chemical compound C=1C=C(Cl)C=CC=1NC(N)=NC(N)=NCCCCCCN=C(N)N=C(N)NC1=CC=C(Cl)C=C1 GHXZTYHSJHQHIJ-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 239000002390 adhesive tape Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229960003260 chlorhexidine Drugs 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000011022 operating instruction Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
- A22B3/06—Slaughtering or stunning by electric current
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0015—Killing poultry entering the processing machine
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0023—Dividing poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0053—Transferring or conveying devices for poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/04—Scalding, singeing, waxing, or dewaxing poultry
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
本发明公开了一种冰鲜鸡加工技术，涉及肉制品领域，所述冰鲜鸡加工技术包括宰前管理、致晕工艺参数、放血方式和时间、烫、脱毛方式和条件、去内脏程序、同步检疫要点、胴体冷却、包装条件等工艺而完成，尤其适合于批量加工冰鲜鸡。本发明通过全程工艺控制，对冰鲜鸡品质具有较好的保护作用，降低类PSE肉的发生率，保证冰鲜鸡的口感、色泽和营养价值，是一种理想的冰鲜鸡加工方法。The invention discloses a chilled chicken processing technology, which relates to the field of meat products. The chilled chicken processing technology includes pre-slaughter management, stunning process parameters, bloodletting methods and time, scalding, hair removal methods and conditions, gutting procedures, It is completed by synchronizing the quarantine points, carcass cooling, packaging conditions and other processes, especially suitable for batch processing of chilled chicken. Through the whole process control, the invention has a better protective effect on the quality of the chilled chicken, reduces the incidence of PSE-like meat, ensures the taste, color and nutritional value of the chilled chicken, and is an ideal chilled chicken processing method.
Description
Technical field
The present invention relates to chicken processing technologies, and in particular to a kind of chilled chicken processing technology.
Background technique
The definition of chilled chicken be according to operating instruction after concentration is butchered, by the trunk of chicken through air-cooled or water-cooled process,
It is reduced to chicken trunk temperature in 1 hour freezing point (- 1.2 DEG C or so), and begins in subsequent processing, circulation and retail sales process
It is maintained at -1.2 DEG C or so eventually.Segmentaion position (Fresh Grade Breast, chicken leg, chicken wings etc.) including whole chicken, whole chicken after net thorax,
The byproduct (chicken head, chicken neck, chicken organ, chicken feet etc.) of chicken.Chilled chicken has edible safety, long shelf-life, delicious meat etc. excellent
Point, the deep favor by consumer, the market demand are continuously increased.Due to the limitation of processing technology, currently, ice available on the market
Freshly-slaughtered poultry quality is very different, and class PSE meat incidence is higher, and water loss is serious, causes the shelf-life short, organoleptic quality is bad.Ice
The production of freshly-slaughtered poultry is related to preceding management, lead to syncope bloodletting, scalds, depilation condition, going internal organ program, synchronous quarantine, trunk cooling, packaging
Etc. technologies, so each sport technique segment is closely related in the quality of chilled chicken.Therefore, using system, science, easily operated
Chilled chicken processing method help to improve the quality of chilled chicken, there is biggish application potential and demand.
Summary of the invention
It is of the invention mainly solving the technical problems that improve the quality of ice temperature chicken using the method for whole-course quality control, mention
The high ice temperature chicken processing method of healthy and safe, excellent quality, nutritive value is able to produce out for a kind of.
Technical solution provided by the invention is a kind of chilled chicken processing technology, successively include transport, rest, leading to syncope, assassinating,
Lose hair or feathers, butcher, cool down and divide storage.
Further improvement of the present invention includes:
The haulage time of the broiler chicken must not exceed 4 hours, and temperature is strict controlled in 25~26 during transportation
℃；Fasting time should control between 6~8 hours, kill first 1 hour taboo water.
The time rested no more than 3 hours.
Stunning is led to syncope using high pressure low-frequency electrical ensures that broiler chicken is lost consciousness immediately, and continues at least 40 seconds；The height
Pressing low-frequency electrical is 380V, electric current 100mA, frequency 50Hz.
Described assassinate includes all by electroluminescent dizzy chicken, it is necessary to complete to assassinate in 50 seconds after leading to syncope, it is dynamic accurately to cut neck
Arteries and veins bloodletting avoids cutting esophageal intubation, completes bloodletting in 180 seconds.
It is 59~61 DEG C that the depilation, which includes with scalding water water temperature, and the time is to lose hair or feathers after scalding for 40~90 seconds.
It is 51~54 DEG C that the depilation, which includes with scalding water water temperature, and the time is to lose hair or feathers after scalding for 90~120 seconds.
The cooling includes that pre-cooling is scarce and cooling eventually, and the precooling water temperature is not higher than 5 DEG C, and broiler chicken must be opposite to water flow
Direction is mobile, to make broiler chicken contact most clean water always when moving, keeps cooling water clean, every chicken water consumption is 1
Liter or more, precool the 1/2~2/3 of time Zhan total cooling time；Whole cooling generallys use cold water and adds 1/3 ice cube or cooling water,
Water temperature is maintained at 0~2 DEG C, and every 1.5 liters of chicken water consumption or more, chicken trunk chest muscle central temperature is down to 5 DEG C after cooling eventually
Below；It is no less than total cooling time 30 minutes.
The chicken trunk for draining cooling completion, by-product directly or by chicken neck are hung up into conveyer chain feeding next procedure point
Rear sabot is cut, under -2 DEG C of environment, cold meat temperature is but to -1.2 DEG C.
Whole chicken trunk, different parts divided chicken or by-product carry out chilled storage under -1.2 DEG C of environment.
Advantageous effects of the invention are embodied in the following aspects: the method that 1. present invention use whole-course quality control
Improve ice temperature chicken quality, provide it is a kind of be able to produce out healthy and safe, excellent quality, nutritive value it is high ice temperature chicken processing
Method meets actual production and needs, is conducive to promotion and application.2. the present invention lead to syncope (380V, electricity using high pressure low-frequency electrical
Flow 100mA, frequency 50Hz) nobbler, it can be ensured that broiler chicken is lost consciousness immediately, reduces the struggle of broiler chicken, reduces class PSE meat
Incidence.The characteristics of manipulation is convenient 3. whole-course quality control technology of the invention has, significant effect, has a vast market
Prospect.
Specific embodiment
It elaborates below with reference to embodiment to the present invention.
Embodiment 1:
The ice temperature chicken processing technology is as follows: the haulage time of broiler chicken must not exceed 4 hours, during transportation, strictly
Epidemic disaster problem is controlled, temperature is strict controlled in 25~26 DEG C, it is proposed that uses transport under controlled temperature vehicle, common transport lorry must
A thickness tarpaulin must be covered outside chicken coop come the wind sheltering that keeps warm；According to the chicken of chicken coop in calendar variation strict control transportational process
Quantity；Haulage vehicle needs holding to clean during transportation, is steady, reduces to the greatest extent during transportation because the difference of road conditions is made
At jolt.Fasting time should control between 6~8 hours, kill first 1 hour taboo water.Broiler chicken cargo handling process should keep quite,
Movement is gentle, it is necessary to and so that broiler chicken is kept upright steadily, cannot jolt or shake, chest or cage must not be allowed to tilt, it can not
It tosses or is buckled to, such as need to stack in chest or cage when killing, have to the stability for guaranteeing its placement position,
Chest or cage are vertically placed on the top of another chest；The time rest no more than 2 hours, at most no more than 3 hours.
When operator takes out chicken from cage, careful operation is had to, must not lift, pull chicken head, wing or feather, hang chicken vehicle
Between should keep low-light (level) and equipped with control system, the measurement work such as gross weight, tare weight, dead chicken number, live chickens number can be completed；When hanging chicken
Light extension is gently grabbed, mechanical damage is prevented, and answers both feet while hanging on hook.High pressure low-frequency electrical lead to syncope (380V, electric current
100mA, frequency 50Hz) should ensure that broiler chicken is lost consciousness immediately, and continue at least 40 seconds, guarantee to assassinate and bloodletting complete with
Preceding broiler chicken does not restore to realize.It is all by electroluminescent dizzy chicken, it is necessary to after leading to syncope in 50 seconds complete assassinate, accurately cut arteria carotis
Bloodletting avoids cutting esophageal intubation, completes bloodletting in 180 seconds.Scalding water keeps hygienically clean, and using circulating water and frequently changes water,
Every chicken of quantity of exchanged water is at least at 800 milliliters, and water temperature uses 59~61 DEG C, and the time is 40~90 seconds, or uses lower temperature (51
~54 DEG C, 90~120 seconds).Depilation is carried out continuously to chicken body with depilator, scalds and is separated between other processing between hair and depilation.
During internal organ are won, prevent enteron aisle damaged, alimentary canal content and bile etc. must not pollute chicken trunk, and the intestinal tube of damage is not
Permitted to hang from above in chicken body surface face.It is repeatedly rinsed inside and outside trunk during winning internal organ with the clear water with enough pressure.Synchronous inspection
Epidemic disease main points are sent out (2010) No. 27 butchering fowl quarantine regulatory requirements by agriculture doctor and are executed.Chicken trunk or by-product after rinsing well
Object should quickly enter in the cold water cooling bath containing agitating device, continuous dipping and cooling.Cooling generally operates in two stages,
It precools and cooling eventually.Water temperature control is precooled at 5 DEG C hereinafter, broiler chicken must be mobile to water flow opposite direction, to make meat
Chicken contacts most clean water always when moving, keeps cooling water clean, every chicken water consumption is at 1 liter or more.Precool the time
The 1/2~2/3 of Zhan total cooling time.Whole cooling generallys use cold water and adds 1/3 ice cube or cooling water, and water temperature is maintained at 0~2 DEG C,
Frequently change the cooling water of health, every 1.5 liters of chicken water consumption or more, it is cooling after chicken trunk chest muscle central temperature be down to 5 DEG C with
Under.It should be no less than total cooling time 30 minutes.It is handled according to chlorination agent in cooling water, keeps residual chlorine in water
45~50 mg/kgs, and need constantly to change water and addition chlorhexidine-containing disinfectant.The chicken trunk, the by-product that drain cooling completion is straight
It connects or chicken neck is hung up into conveyer chain and be sent into sabot after next procedure is divided, under -2 DEG C of (0.3 DEG C of scholar) environment, cold meat temperature
But to freezing point (- 1.2 DEG C or so).Whole chicken trunk, different parts divided chicken or by-product, drain after weighing automatically, are packed into
Additional air is packed and squeezed out, sack is tightened with adhesive tape, carries out chilled storage (- 1.2 DEG C of 0.2 DEG C of scholars).
Advantageous effects of the invention are embodied in the following aspects: the method that 1. present invention use whole-course quality control
Improve ice temperature chicken quality, provide it is a kind of be able to produce out healthy and safe, excellent quality, nutritive value it is high ice temperature chicken processing
Method meets actual production and needs, is conducive to promotion and application.2. the present invention lead to syncope (380V, electricity using high pressure low-frequency electrical
Flow 100mA, frequency 50Hz) nobbler, it can be ensured that broiler chicken is lost consciousness immediately, reduces the struggle of broiler chicken, reduces class PSE meat
Incidence.The characteristics of manipulation is convenient 3. whole-course quality control technology of the invention has, significant effect, has a vast market
Prospect.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by appended claims
And its equivalent thereof.
Claims (10)
1. a kind of chilled chicken processing technology, it is characterised in that: successively include transporting, resting, leading to syncope, assassinating, losing hair or feathers, butchering, is cold
But it is stored with segmentation.
2. a kind of chilled chicken processing technology according to claim 1, it is characterised in that: the haulage time of the broiler chicken is not
It obtains more than 4 hours, temperature is strict controlled in 25~26 DEG C during transportation；Fasting time should control 6~8 hours it
Between, kill first 1 hour taboo water.
3. a kind of chilled chicken processing technology according to claim 1, it is characterised in that: the time of resting was no more than 3 hours.
4. a kind of chilled chicken processing technology according to claim 1, it is characterised in that: stunning uses high pressure low-frequency electrical
Leading to syncope ensures that broiler chicken is lost consciousness immediately, and continues at least 40 seconds；The high pressure low-frequency electrical is 380V, electric current 100mA, frequency
50Hz。
5. a kind of chilled chicken processing technology according to claim 1, it is characterised in that: described assassinate includes all electroluminescent
Dizzy chicken, it is necessary to it completes to assassinate in 50 seconds after leading to syncope, it is accurate to cut arteria carotis bloodletting, cutting esophageal intubation is avoided, in 180 seconds
Complete bloodletting.
6. a kind of chilled chicken processing technology according to claim 1, it is characterised in that: the depilation includes using scalding water water
Temperature is 59~61 DEG C, and the time is to lose hair or feathers after scalding for 40~90 seconds.
7. a kind of chilled chicken processing technology according to claim 1, it is characterised in that: the depilation includes using scalding water water
Temperature is 51~54 DEG C, and the time is to lose hair or feathers after scalding for 90~120 seconds.
8. a kind of chilled chicken processing technology according to claim 1, it is characterised in that: the cooling includes that pre-cooling is scarce and whole
Cooling, the precooling water temperature is not higher than 5 DEG C, and broiler chicken must be mobile to water flow opposite direction, to make broiler chicken begin when moving
Most clean water is touched in terminating, keeps cooling water clean, and every chicken water consumption precools time Zhan total cooling time at 1 liter or more
1/2~2/3；Whole cooling generallys use cold water and adds 1/3 ice cube or cooling water, and water temperature is maintained at 0~2 DEG C, every chicken water consumption
1.5 liters or more, chicken trunk chest muscle central temperature is down to 5 DEG C or less after cooling eventually；It is no less than total cooling time 30 minutes.
9. a kind of chilled chicken processing technology according to claim 1, it is characterised in that: the chicken trunk of cooling completion will be drained
Body, by-product directly or by chicken neck hang up sabot after conveyer chain feeding next procedure is divided, under -2 DEG C of environment, cold meat temperature
But to -1.2 DEG C.
10. a kind of chilled chicken processing technology according to claim 1, it is characterised in that: whole chicken trunk, different parts segmentation
Chicken or by-product carry out chilled storage under -1.2 DEG C of environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711377972.2A CN109392992A (en) | 2017-12-19 | 2017-12-19 | A kind of chilled chicken processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711377972.2A CN109392992A (en) | 2017-12-19 | 2017-12-19 | A kind of chilled chicken processing technology |
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| Publication Number | Publication Date |
|---|---|
| CN109392992A true CN109392992A (en) | 2019-03-01 |
Family
ID=65463385
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711377972.2A Pending CN109392992A (en) | 2017-12-19 | 2017-12-19 | A kind of chilled chicken processing technology |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110999943A (en) * | 2019-12-27 | 2020-04-14 | 陕西泾河好邦食品有限公司 | Broiler slaughtering and cutting production process and equipment system |
| CN111436480A (en) * | 2019-12-13 | 2020-07-24 | 新疆帕戈郎食品有限公司 | Quality control method for chilled chicken and quality control device adopted by same |
| CN112790222A (en) * | 2020-12-30 | 2021-05-14 | 南京浩天生态农业有限公司 | Standard production process of iced fresh chicken in poultry slaughterhouse |
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| EP1665935B1 (en) * | 2004-12-06 | 2007-08-01 | Rico Research B.V. | Apparatus for stunning poultry |
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Cited By (3)
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|---|---|---|---|---|
| CN111436480A (en) * | 2019-12-13 | 2020-07-24 | 新疆帕戈郎食品有限公司 | Quality control method for chilled chicken and quality control device adopted by same |
| CN110999943A (en) * | 2019-12-27 | 2020-04-14 | 陕西泾河好邦食品有限公司 | Broiler slaughtering and cutting production process and equipment system |
| CN112790222A (en) * | 2020-12-30 | 2021-05-14 | 南京浩天生态农业有限公司 | Standard production process of iced fresh chicken in poultry slaughterhouse |
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