METHOD FOR PROCESSING COLD FRESH POULTRY THAT IMPROVES MEAT QUALITY, AND PRODUCT

摘要

A method for processing cold fresh poultry that improves meat quality, and a product. The method comprises the following steps: step 1, performing quick microwave heating on a slaughtered and cleaned poultry carcass such that the central temperature of the poultry carcass reaches 45-55°C; step 2, placing the poultry carcass from step 1 in 60°C low-temperature steam, and keeping warm for 20-30 minutes; and step 3, wind cooling the poultry carcass after processing in step 2 until the central temperature reaches 15°C, then grading and packaging the poultry carcass. The described method for processing cold fresh poultry that improves meat quality can be linked with a traditional poultry slaughtering line, thus the quality of cold fresh poultry meat is effectively improved, cooking loss is reduced, all viruses and some bacteria are killed, and the shelf life of the product is improved. The produced cold fresh poultry meat has good toughness, is chewy, is close to fresh poultry meat in mouthfeel, and is very suitable for Chinese cuisine.