Deep frozen poultry prodn - prevents damage to tissue due to the presence of water

摘要

The tissue damage and resultant loss of natural juices and flavour in deep frozen poultry due to the presence of water in the tissues during freezing can be mostly overcome by the use of injections of 3-8 body wt.% of a 10-40% aq. solution of sorbitol contg. =25% polyalcohols such as mannitol xylol etc. or =25% of sugars such as glucose, dextrose etc. Salt and other flavourings are usually incorporated into the injection fluid which is injected into the breast, thighs, wings etc. of freshly slaughtered, cooled, cleaned, plucked and gutted poultry. All kinds of poultry e.g. ducks, geese, chickens etc. may be treated in this way. Judicious use of flavourings etc. produces a cooked product as good as fresh poultry.