Sauce chicken meat processing technology

1, process flow

Select pigeons → hunger strike → slaughter → hair removal and internal organs → dipping → pickling → halogen → baking → trimming → bagging → vacuum sealing → sterilization → packaging and transportation

2, the operating point

1. Choose healthy and fat meat pigeons as processing raw materials, each about 400 grams.

2, hunger strike 12 to 24 hours, during the hunger strike 1% to 2% saline in the sink.

3, slaughter. Pierce the blood vessels of the neck with a sharp knife and let the blood run out.

4. Put the pigeon into the water of 80°C for 40 seconds and keep turning. Pull out the feathers and fluff. Remove the viscera and remove the viscera.

5, armpit hair cleaning. Burn the armpit hair with alcohol and soak it in 2% to 3% saline for 30 to 40 minutes. Wash it in a marinated tank.

6, pickled. Preparation of salt mixed salt: 9.3 kg of refined salt (1 kg = 2 kg), sugar 1.5 kg. Mix the sugar and mix with the salt. Mix salt in a dry place. Accessories ratio: 1.5 kg to 2.8 kg of white spirit per 100 kg of raw material, 2 kg to 3 kg of soy sauce, and 1 to 5 kg to 20 kg of spice water, subject to submerged raw materials.

7, pre-cooked dipping sauce. According to the amount of 100 kg of pigeons: 2.5 kg of cooking wine, monosodium glutamate and ginger, 3 kg of soy sauce, 2 kg to 3 kg of scallion, 0.5 kg to 2 kg of the old buckle, grass, and cinnamon, three medlars, and anise ) 0.3 kg each. The spicy soup should be prepared in advance. After boiling, add the meat pigeons and boil it for 2 to 3 minutes. Apply sugar to the pan. The adjustment of spices should be increased or decreased according to the meat pigeon processing volume.

8, baking. The head of the pigeon is bent into the chest and both claws are caught in the belly. Baking room temperature 80 ~ 88 °C, time is 1 ~ 2 hours. If no baking equipment can be placed in 180-200°C vegetable oil for 40-60 seconds.

9, shaping. Remove the exposed bones.

10, packaging. Each bag is loaded with 1 bag and the malformer is removed.

11, using high-temperature composite film packaging, vacuum sealing.

12, sterilization. A 300-g bag was sterilized by heating at a temperature of 10 minutes, a constant temperature of 35 minutes (120°C), and then cooling to 38 to 42°C.

13. Dry and seal the outer package, store it in the box and store it.

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