Method of cooking smoked fillet of broiler chickens

 

(57) Abstract:

The invention relates to meat processing industry and can be used for cooking food poultry. The method includes cutting poultry emitting fillet from the chest. Raw salted dry method, while for 4-5 minutes it is mixed with a curing mixture, podpisovat and stand at least 5 days at a temperature of 0-4C, and then dried for 2 hours at a temperature of 4-8C, relative humidity 75±5% and the speed of its movement is not more than 0.3 m/sec. Smoking is carried out at a temperature of 202°C in two steps: first smoked for 24 hours, followed by drying for 6 hours, then smoked for 24 hours followed by drying for 3 days at a temperature of 11±1C, relative humidity of 75±2% and the speed of its movement in the first 24 hours is not more than 0.1 m/sec, then no more than 0.3 m/sec. The method allows to increase the shelf life of the product, to preserve all the vitamins present in the feedstock, to improve the taste and appearance of the product.

The invention relates to meat processing industry and can be used for cooking PI is ophanage meat. A. S. No. 2137381), including cuts of meat, salting, drying and Smoking under 18-40S within 2-6 hours and at 75-120C for 20 to 30 minutes

A prototype of the selected method of cooking food products of broiler chickens (Frolov, I. Y., Lesnikova O. C., Booth A. a Method of cooking food products of broiler chickens. RF patent № 2061390).

In common with the claimed method is cutting poultry emitting fillet of the thoracic part, Ambassador of raw materials drying and Smoking using smoke.

The technical result of the present invention is to increase the shelf life of the product, retaining all the vitamins present in the feedstock, improving the taste and appearance of products.

This object is achieved in that the Ambassador of raw materials produced by the dry method: for 4-5 minutes it is mixed with a curing mixture, podpisovat and stand at least 5 days at a temperature of 0-4C, a relative humidity of 75±5% and the speed of its movement is not more than 0.3 m/sec, and the curing is carried out at a temperature of 20±2C in two steps: first smoked for 24 hours, followed by drying for 6 hours, then smoked for 24 hours followed by drying for 3 days at the, then not more than 0.3 m/sec.

The process of preparation of the product: from chilled carcasses broiler allocate breast fillet pieces and molded pieces weighing 90-110, Ambassador extraordinary and Plenipotentiary of the raw materials produced by the dry process in a paddle mixers multi-component curing the mixture while stirring for 4-5 minutes Salted raw material is unloaded in the transport tubs, carts, podpisovat by overlaying oppression and direct the maturation in the refrigerating chamber. Extract the Ambassador must be at least 5 days at a temperature of 0-4C. After salting the raw materials are removed from the tanks, podpalivajut and placed in the chamber for draining and drying. The duration of the process at least 2 hours at a temperature of 4-8C, relative humidity 75±5% and the speed of its movement is not more than 0.3 m/sec. The process of Smoking the smoke is carried out at a temperature of 20±2C in two steps. First smoke lasts for 24 hours, followed by drying products for 6 hours. The second Smoking also hold for 24 hours, followed by drying in kilns at a temperature of 11±1C, relative humidity of 75±2%. The air speed the first 24 hours should not exceed 0.1 m/sec, then no more than 0.3 m/sec. The duration of drying costal is from broiler chickens, providing cutting poultry emitting fillet of the thoracic part, Ambassador of raw materials drying and Smoking using smoke, characterized in that the Ambassador of raw materials produced by the dry method: for 4-5 minutes it is mixed with a curing mixture, podpisovat and incubated for at least 5 days at a temperature of 0-4C, and then dried for 2 hours at a temperature of 4-8C, relative humidity (75±5)% and the speed of its movement is not more than 0.3 m/s, and the curing is carried out at a temperature of (20±2)With in two steps: first smoked for 24 h, followed by drying for 6 hours, then smoked for 24 h followed by drying for 3 days at a temperature of (11±1), relative humidity (75±2)% and the speed of its movement in the first 24 hours is not more than 0.1 m/s, then no more than 0.3 m/s

 

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