机械化加工烧鸡工艺的探讨

Probe into the technology of mechanized processing of roast chickens

本文研究利用西装鸡为加工原料加工烧鸡 ,是在传统工艺的基础上 ,增加腌制工序 ,使鸡肉适当脱水 ,增加风味 ;改人工刷蜜水溶液 ,为吊挂鸡体通过热蜜水溶液 ,进行漂烫涂蜜定型 ;改大锅油炸 ,为吊挂鸡体依次通过油炸槽进行油炸 ;改大锅煮制 ,为将鸡装入食品箱再装入集装箱 ,尔后吊入煮制槽用蒸气进行煮制 ;改散装为真空包装 ,并经二次杀菌。通过上述改革 ,使烧鸡加工实现机械化 ,它不仅有助于提高烧鸡的产量 ,降低生产成本 ,减轻工人劳动强度 ,安全、卫生 。

Chickens with heads, necks, feet and viscera removed were used to make roast chickens. Improvements were made on the traditional technology by adding an additional curing procedure and dehydrating chickens properly. Manual brushing of honey solution was replaced by suspending chickens through a hot honey solution, cauldron frying by hanging chickens through a frying trough, cauldron boiling by packing chickens into boxes and then a container and steaming it in a trough, and loose package by vacuum package in addition to secondary sterilization. Mechanized processing of roast chickens helped increase roast chicken production, decrease productive cost, reduce labor intensity,improve safety and hygiene, and lengthen the shelf life of finished products.