PROCESS FOR PRODUCING COOKED AND ROASTED CHICKEN WITH A SHELF LIFE OF AT LEAST 25 DAYS FOR USE IN LARGE-SCALE PRODUCTION PROCESSES IN RETAIL CHAINS

摘要

The invention relates to a process for producing cooked and roasted chicken, which allows large-scale production processes to be centralised, can be used in retail chains and achieves a shelf life of at least 25 days. The process comprises receiving, in a central production plant, fresh or frozen raw chicken matter, in a size range, expressed in weight, between 1.0 and 2.5 kg, to ensure uniform behaviour in each subsequent stage of the process, and putting the raw material in its raw state into a highly thermally resistant multilayer bag, together with seasoning, and introducing same into a water bath at a high temperature between 85 and 97ºC for 1.0 to 2.5 hours to reach a temperature between 80 and 85ºC in the thermal centre of the product. Subsequently, the product is rapidly cooled until reaching a temperature greater than 0ºC and less than 5ºC in the thermal centre of the product, and is then packaged, transported and distributed to retail chains, under refrigeration conditions suitable for its preservation, so that the product is received and stored in refrigeration chambers at a temperature between 0 and 5ºC. The product, now in the store, is then put in a convection oven for between 15 and 30 minutes to brown, giving the appearance of a roast chicken in relation to colour, temperature and odour. The product is subsequently packaged individually to ensure suitable treatment of the final product, without it suffering mechanical damage, and to administer the quantity during production.