The guinea fowl has a delicate flesh with a low fat content and delicious taste. It is a kind of broiler with wild game. Crispy guinea fowl soft cans processed with commercial guinea fowls can increase their economic value and enrich the canned meat market. The use of composite film packaging can intuitively sense the color and shape of the contents, which is beneficial to consumers' choices and purchases. It is convenient to carry and is suitable for tourism and family feasts. The market has great potential. First, raw and auxiliary materials and equipment materials: guinea fowl. Accessories: white sugar, salt, rice wine, star anise, pepper, allspice, fennel, cinnamon, white peony, ginger, green onions. The main equipment: a flexible packaging vacuum sealer, sandwich pot, fryer, sterilizer and one each. Packaging materials: Two-layer composite plastic film bag with outer layer of polyester, inner layer of polyolefin or outer layer of nylon and inner layer of polyolefin. This composite plastic bag has good transparency and can withstand high-temperature sterilization, allowing the contents to be stored for a long time. The size of the bag is 24.518.5 cm. Second, the process of raw material slaughter → cleaning → color protection → cutting → frying → dip seasoning solution → dry → bagging → sealing → sterilization → insulation → inspection → finished product three, operation points 1, raw chicken slaughter: live chicken Fasting for 12-24 hours before slaughter, but give drinking water and stop drinking for 3 hours before slaughter. Bloodletting uses the neck to cut off the three tubes (blood vessels, trachea, esophagus). The operation site should be accurate, the cutting edge should be small, and the blood should be removed. 60-65 °C scald and faint hair; abdominal open rectum, first remove the cavity factor bursa with carcinogenic factors, and then clean the whole body, rinse the cavity dirt, drain water. (The optimal slaughter time for guinea fowls is 12-13 weeks old, live weight up to 1.4-1.6 kg, meat to feed ratio of 1:2.8, survival rate of 96%, and 140 days for fasting slaughter weighing average body weight of 2.5 kg; For the slaughtering of 10 guinea fowls, the guinea fowl with a live weight of 1 850 grams had a body weight of 1650 grams, which accounted for 89.2% of the live weight. The semi-net weight of the guinea fowls was 1,520 grams, accounting for 82.2% of the live weight. 2. Cleaning: Guinea fowl that will be slaughtered to the entrails, wash with water 2-3 times, drain water. 3. Color protection: The cleaned guinea fowl was protected by adding 0.5% citric acid and 1% pure salt water for 15 minutes. The ratio of chicken to color protection liquid is 1:1. After salt leaching, remove it immediately, rinse with fresh water and drain. 4. Cut the pieces: The guinea fowl that drains the water is cut off first, and then the chicken body and limbs are cut into 3-4 cm squares (the cut limbs and the chicken body are placed separately). 5. Frying: Before frying, apply a layer of sugar liquid to the chicken and put it into the fryer. It is required to start feeding when the oil temperature is above 180°C. The amount of feed per pot is generally 10-15% of the oil weight; the frying time is about 2-3 minutes, and the frying dehydration rate is between 40-45%. Remove fish after frying and drain well. 6. Preparation of seasoning liquid: formula (Unit: kilograms to 1000 bags): white granulated sugar 7.5, salt 0.88, monosodium glutamate 0.35, rice wine 0.85, star anise 0.8, pepper 0.5, cinnamon 0.6, fennel 0.1, allspice 0.75, Angelica 0.3, Ginger 1.0, Welsh onion 0.9. Formulation method: Firstly accurately weigh the various excipients in the formula and rinse it with water. Grate the onion and ginger, garnish it together, wrap it in a gauze, add the appropriate amount of water into the pan, heat to 60-90 minutes. After filtration, pour the salt and sugar into the pan with the above filtrate. Heated to boiling. Remove floating and dirt, then add rice wine and monosodium glutamate. After filtration, adjust to the specified capacity and put it in a heat preservation container for use. 7. Dipping seasoning liquid: When the seasoning liquid is used, the temperature should be maintained at about 70° C., and the fried chicken pieces should be kept in the seasoning liquid for 1-2 minutes so that the seasoning soup is fully absorbed by the chicken pieces. 8. To dry: Remove the chicken pieces soaked with seasoning liquid and put them on the screen. Dry them with electric fans for 1-1.5 hours. 9, packaging: the use of composite film packaging, each bag 100 grams of chicken, allowing 5% error, require attention to chicken wings, chicken legs, chicken body with a uniform bag. 10. Sealing: Use a flexible packaging vacuum sealer, preheat temperature 100-125 °C, voltage 24-30V, sealing time 3-3.5 seconds, vacuum degree 0.9 MPa or more. 11, sterilization: sterilization formula 15'-35'-25'/108 °C, back pressure cooling to 30 °C below the pot. 12. Insulation inspection: Immediately after cooling, the surface of the bag should be wiped clean and checked for thermal insulation (mu pad). The crispy guinea fowl soft cans were placed in plastic trays. The plastic trays were stacked into a cross shape. The temperature was 372°C and the temperature was kept for 7 days and nights. Those with a vacuum level of 0.25 MPa or more adhere to the mark as a qualified product. IV. Precautions 1. Raw chickens must be selected according to the slaughter age (best slaughter time is 12-13 weeks old) (live weight up to 1.4-1.6 kg), feeding time is too long, although the chicken weight is high, but with When making crispy pearl chicken soft cans, the mouthfeel is rough. Processing should be promptly and timely, from raw material chicken slaughter to sterilization, the time is controlled within 2 hours, and the longest should not exceed 3.5 hours to prevent microbial contamination and increase the sterilization burden; the accessories must meet the use standards of accessories in canned production. 2. The quality of the chicken pieces when fried is related to the quality of the products. To reach the standard color of crispy chickens, that is, orange or reddish brown, you must master the concentration of sugar, oil temperature and fried chicken time. The preparation concentration of caramel is generally 4:6 or 5:5 in ratio of sugar to water, and can also be dilute by boiling in a 5:1 dilution; the oil temperature is controlled at 180 DEG C. and the frying time is 2-3 minutes. The oil temperature is too high or it is too long when fried, the chicken skin is blistering, the skin color is charred; the oil temperature is too low, the coloring time is long, the chicken body loses too much fat, the meat quality affects the tenderness, and the coloring is not good. 3, dipping seasoning liquid, the seasoning liquid should be maintained at a certain temperature, in order to speed up the speed of seasoning soup penetration into the chicken, so as to maintain the quality of the product, the temperature of the seasoning liquid to 65-75 °C is appropriate. 4. Sealing is a key process for the production of soft cans. After sealing, it must be kept firm during heat sterilization and sales. Sealing shall meet the following conditions: good fusion test, no air bubbles, no cracks; resistance to cracking of 5 kg/cm2, holding time of 30 seconds, maximum breaking length of 1.6 mm; resistance to pull force of 2.1 kg per 10 mm, sample width 13 mm, 254 mm per minute. After sterilization, the bacteria must be sterilized immediately. The residence time should not exceed half an hour. 5. High-temperature sterilization and rapid cooling are the main reasons for the breakage of soft canned guinea fowl soft cans. When sterilizing, special attention should be paid to using the back pressure to control the pressure balance in the sterilizing pot, with a back pressure higher than the sterilizing steam pressure of 0.2-0.4 Pa. . When the temperature in the retort pot drops to 60°C, it can be decompressed slowly. Fifth, product quality 1, sensory indicators. Color: normal color, with the product should be yellow brown or reddish brown, shiny; taste odor: crispy pearl chicken canned unique taste and smell, taste delicious, rich aroma, no odor; Organization: soft and moderate , not hard; in each bag chicken wings, chicken legs, chicken pieces roughly uniform, neatly arranged in the bag, impurities: not allowed to exist. 2, physical and chemical indicators. Net weight: 100 grams, per bag tolerance of 5%, but the average weight of each batch is not less than the net weight; solids: not less than 95% of the net weight; sodium chloride content: 1.2-2.5%; tin: ≤ 200 mg per kilogram; Copper: ≤ 5.0 mg/kg; lead: ≤ 1.0 mg/kg; arsenic: ≤ 1.0 mg/kg; mercury: ≤ 0.5 mg/kg. 3, microbial indicators: no pathogenic bacteria and microbial corruption. 4. The maintenance period is 15 months.
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