"Professor Huang" solved the problem of processing poultry meat products

Reporter Gao Na

In recent years, the form of poultry meat products in China has undergone major changes, one is that the sales of "live poultry" have gradually been replaced by large-scale slaughter, and the other is that the traditional "poultry dishes" have gradually appeared industrialized products, but the corresponding "raw materials are not fresh enough" and "traditional taste is lost"

Huang Ming (right) directs production in the workshop

Crack the three major bottlenecks of poultry meat processing

Meat products are varied and rich in nutrients such as protein and fat that the body needs

However, compared with the world's advanced level, China's poultry meat processing industry has a number of problems in raw material processing, product fidelity and freshness: the degree of standardization of slaughtering processing is low, it is difficult to achieve efficient mechanization of by-product processing, and the quality and safety of poultry meat after slaughter is poor; Insufficient application of nutritional safety processing technology, difficult substitution of sodium chloride, weak control of hazardous substances, low efficiency and high cost; Lack of product fidelity technology, loss of original taste characteristics, short shelf life, product fidelity and extended shelf life at room temperature can not be taken into account

Nanjing Professor Huang Food Technology Co.

Apply technological innovation to accelerate the process of industrialization

Laboratory data is often ideal, and industrialization can find "real problems"

After long-term research, Huang Ming found that some brine producers in Nanjing added a lot of salt, preservatives, monosodium glutamate, flavor, etc.

As the company continues to grow, so do problems

It is understood that since 2010, huang Ming's team has formed the following innovative points in the research and development and application of key technologies for efficient industrial processing of poultry meat under the support of the Lishui Comprehensive Experimental Station of the National Broiler Industry Technology System, the "13th Five-Year Plan" National Key Research and Development Plan, and the Poultry Industry Technology System of Shandong Province:

The formation mechanism of poultry meat quality after slaughter was analyzed, and the control technology of heterogeneous meat was developed.

Invented a mixed salt substitution technology consisting of potassium chloride, calcium chloride and calcium lactate to reduce the sodium ion content by more than 50% and ensure the purity of saltiness; The mechanism of inhibiting the formation of harmful substances by tea and sugarcane molasses extracts in the processing of poultry meat products was revealed, and the inhibition technology of harmful substances such as heterocyclic amines was developed, and the inhibition rate reached more than 50%; The mechanism of rapid mass transfer in the process of curing poultry meat products is revealed, and the ultrasonic auxiliary pressure change rolling and rapid curing technology is developed, which is 22%

The team's achievements have been industrialized and promoted in more than 10 enterprises, and a total of 18 poultry welfare slaughtering and poultry meat products processing production lines have been integrated, with new sales of 11.

China Food News (2022-09-14 04 edition)

(Editor-in-Charge: Gao Na)