阅读说明：本技术 一种家禽屠宰场冰鲜鸡生产标准流程 (Standard production process of iced fresh chicken in poultry slaughterhouse ) 是由 潘连红 郭延浩 于 2020-12-30 设计创作，主要内容包括：本发明公开了一种家禽屠宰场冰鲜鸡生产标准流程,包括：移送兽医对其进行检验,检疫合格为标准,检疫合格的毛鸡宰前停食静养8-12H,宰前停水静养2-5H；将毛鸡倒放在吊挂桶内,确保鸡头从挂桶下端外侧的空洞伸出,并用电击棒将毛鸡电晕,左手抓住鸡头,大拇指和食指撵起鸡脖皮,右手用刀准确切断颈动脉,将宰杀后的毛鸡用挂钩倒放吊起进行沥血,沥血时间2-5min,将宰杀好的毛鸡放入水温为60-80℃的热水中浸泡,浸泡时间为30-90s,以鸡毛手动拉扯能够轻松脱落为标准,将浸烫之后的毛鸡放入脱毛机进行脱毛,将脱毛后的鸡体自肛门上方2cm处腹部用刀开3cm左右开口。本发明通过将消毒预冷的总时间控制在30min以内,确保产品能够在短时间内进行风冷,防止鸡体内部滋生细菌。(The invention discloses a standard process for producing iced fresh chicken in a poultry slaughterhouse, which comprises the following steps: the chicken is transferred to a veterinarian for inspection, the quarantine is qualified, the food is stopped for resting for 8-12H before slaughtering the qualified raw chicken, and the water is stopped for resting for 2-5H before slaughtering; the method comprises the steps of putting a raw chicken in a hanging barrel upside down, ensuring that the chicken head extends out of a cavity on the outer side of the lower end of the hanging barrel, corona the raw chicken by an electric shock rod, grasping the chicken head by a left hand, expelling the neck skin of the chicken with a thumb and an index finger, accurately cutting the carotid artery with a knife by a right hand, putting the killed raw chicken upside down by a hook for draining blood for 2-5min, soaking the killed raw chicken in hot water with the water temperature of 60-80 ℃ for 30-90s, taking the condition that the chicken can easily fall off by manually pulling the chicken hair as a standard, putting the scalded raw chicken into a depilating machine for depilation, and opening the belly of the depilated chicken body 2cm above the anus by a knife for about 3 cm. According to the invention, the total time of disinfection and precooling is controlled within 30min, so that the product can be air-cooled in a short time, and bacteria breeding in the chicken body is prevented.)

1. A standard process for producing iced fresh chicken in a poultry slaughter house is characterized by comprising the following steps:

s1 Pre-slaughter treatment

1) Testing the chicken: before slaughtering, the raw chicken is delivered to a veterinarian to be inspected, and the quarantine is qualified as the standard;

2) stopping eating and resting: stopping feeding and keeping for 8-12H before slaughtering the quarantined and qualified raw chicken, and stopping water and keeping for 2-5H before slaughtering;

3) fixing the young chicken: placing the chicken in a hanging barrel upside down to ensure that the chicken head extends out of a cavity at the outer side of the lower end of the hanging barrel, and corona the chicken by using an electric shock rod;

s2, slaughtering

1) Killing: grasping the chicken head by the left hand, expelling the chicken neck skin by the thumb and the index finger, and accurately cutting off the carotid artery by the right hand by using a knife;

2) and (3) draining blood: the killed raw chicken is placed upside down by a hook and lifted for draining blood, and the blood draining time is 2-5 min;

s3 post-slaughter treatment

1) Scalding and unhairing: soaking the killed raw chicken in hot water with the water temperature of 60-80 ℃ for 30-90s, and unhairing the soaked raw chicken in a unhairing machine on the basis that the chicken feather can easily fall off by manually pulling the chicken feather;

2) opening and cleaning the chamber: opening a 3cm left opening and a 3cm right opening of the unhaired chicken body from the abdomen 2cm above the anus by using a knife, taking out the chicken viscera through the knife edge, avoiding breaking the intestinal canal and the gall bladder when the chicken is pulled out, and cleaning the bloodstain and the dirt inside and outside the chicken body after the viscera are taken out;

s4, processing

1) Sterilizing and precooling: putting the cleaned chicken body into a disinfection tank for disinfection, then putting the disinfected chicken body into a precooling tank for precooling, and after disinfection and precooling, hanging the chicken body upside down in an air cooling chamber for air cooling;

2) selecting and subpackaging: classifying the iced fresh chicken products with different weights according to the weights, wherein the packaging materials are required to be clean and free from peculiar smell, the packaging materials are required to be subjected to ultraviolet ray or sampling sterilization before use, and the temperature of an inner packaging workshop is less than 10 ℃;

3) and (4) finished product shipment: products are delivered according to the first-in first-out principle;

s5, refrigerated transportation

The transportation vehicle meeting the food sanitation requirement is used for transporting products, the temperature of the refrigerator car is 0-4 ℃, and the transportation vehicle needs to be cleaned and disinfected before loading.

2. The standard process for producing iced fresh chicken in poultry slaughter house according to claim 1, characterized in that: in the step S1, when the young chickens are placed in the hanging barrel upside down, the young chickens need to be lightly grabbed and lightly placed to prevent hard collision between the young chickens and the hanging barrel, so that the damage of chicken bodies is prevented, and congestion is caused to the chicken bodies, and the sale is prevented from being influenced.

3. The standard process for producing iced fresh chicken in poultry slaughter house according to claim 1, characterized in that: in step S1, if the carotid artery is not completely cut off, the carotid artery is picked up with scissors and completely cut off.

4. The standard process for producing iced fresh chicken in poultry slaughter house according to claim 1, characterized in that: in step S2, spraying a proper amount of water into the depilating machine during depilation to wash the removed chicken feathers away from the surface of the chicken body, taking out and washing the chicken body after depilation is finished, and cleaning the residual chicken feathers and other dirt of the chicken body.

5. The standard process for producing iced fresh chicken in poultry slaughter house according to claim 1, characterized in that: in the step S4, the water temperature in the disinfection tank is less than 10 ℃, a sodium hypochlorite solution is added in the disinfection tank, the concentration of the sodium hypochlorite is 50-120ppm, the water temperature in the precooling tank is 0-4 ℃, purified water is contained in the precooling tank and used for rinsing the disinfected chicken body to remove the sodium hypochlorite on the surface of the chicken body, and the chicken body is subjected to air cooling in an air cooling chamber until the temperature of the chicken body is not more than 4 ℃.

6. The standard process for producing iced fresh chicken in poultry slaughter house according to claim 1, characterized in that: in step S5, when the young chicken needs to be refrigerated, the temperature of the refrigerator is 0-4 ℃.

7. The standard process for producing iced fresh chicken in poultry slaughter house according to claim 1, characterized in that: after being transported to a sale point, the products can be directly displayed in a refrigerated cabinet for sale, and also can be displayed on an ice platform for sale, when the flow of people is less, crushed ice blocks need to be additionally coated on the surface of the products, the contact area between the products and the ice is increased, and the products can be kept fresh for a long time.

8. The standard process for producing iced fresh chicken in poultry slaughter house according to claim 1, characterized in that: in step S4, the total time of disinfection and precooling is controlled within 30min, so that the product can be air-cooled in a short time, and bacteria are prevented from breeding in the chicken.

Technical Field

The invention relates to the technical field of iced fresh chicken production processes, in particular to a standard process for producing iced fresh chicken in a poultry slaughter house.

Background

The consumption of chicken is rapidly increased in 2018 as the main stream of the poultry, particularly in China, the demand is increased more obviously, China is the third largest chicken producing country in the world in 2018, the yield is second to America and Brazil, the chicken yield in China is dramatically increased to 1380 ten thousand tons in 2019 to become the largest chicken producing country in the world, and the chicken yield is increased by 17.95 percent compared with the chicken producing country in 2018;

the domestic traditional chicken consumption market mainly shows that live poultry is killed on site, part of consumers think that the chicken killed on site is fresh and nutritious due to lack of related knowledge of slaughter safety, particularly in economically undeveloped areas and township areas, the concept is deeply fixed, the live poultry is a direct source causing human infection of avian influenza, the live slaughter is not subjected to regular quarantine, the chicken product has high safety risk, and once the avian influenza is spread, the consumers and live poultry feeding main troops cause huge loss;

the process has the advantages that the process is safe, the slaughtering safety of live poultry is effectively guaranteed along with the gradual improvement of related facilities and regulations in the domestic slaughtering and processing industry, and secondly, the supply of the frozen fresh chicken can reduce bloodiness, excrement and the like generated by slaughtering the poultry, the market sanitation is improved, and meanwhile, the disease diffusion caused by long-time transportation of the live poultry can be avoided.

Disclosure of Invention

The invention aims to provide a standard production process of iced fresh chicken in a poultry slaughterhouse, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a standard process for producing iced fresh chicken in a poultry slaughter house comprises the following steps:

s1 Pre-slaughter treatment

1) Testing the chicken: before slaughtering, the raw chicken is delivered to a veterinarian to be inspected, and the quarantine is qualified as the standard;

2) stopping eating and resting: stopping feeding and keeping for 8-12H before slaughtering the quarantined and qualified raw chicken, and stopping water and keeping for 2-5H before slaughtering;

3) fixing the young chicken: placing the chicken in a hanging barrel upside down to ensure that the chicken head extends out of a cavity at the outer side of the lower end of the hanging barrel, and corona the chicken by using an electric shock rod;

s2, slaughtering

1) Killing: grasping the chicken head by the left hand, expelling the chicken neck skin by the thumb and the index finger, and accurately cutting off the carotid artery by the right hand by using a knife;

2) and (3) draining blood: the killed raw chicken is placed upside down by a hook and lifted for draining blood, and the blood draining time is 2-5 min;

s3 post-slaughter treatment

1) Scalding and unhairing: soaking the killed raw chicken in hot water with the water temperature of 60-80 ℃ for 30-90s, and unhairing the soaked raw chicken in a unhairing machine on the basis that the chicken feather can easily fall off by manually pulling the chicken feather;

2) opening and cleaning the chamber: opening a 3cm left opening and a 3cm right opening of the unhaired chicken body from the abdomen 2cm above the anus by using a knife, taking out the chicken viscera through the knife edge, avoiding breaking the intestinal canal and the gall bladder when the chicken is pulled out, and cleaning the bloodstain and the dirt inside and outside the chicken body after the viscera are taken out;

s4, processing

1) Sterilizing and precooling: putting the cleaned chicken body into a disinfection tank for disinfection, then putting the disinfected chicken body into a precooling tank for precooling, and after disinfection and precooling, hanging the chicken body upside down in an air cooling chamber for air cooling;

2) selecting and subpackaging: classifying the iced fresh chicken products with different weights according to the weights, wherein the packaging materials are required to be clean and free from peculiar smell, the packaging materials are required to be subjected to ultraviolet ray or sampling sterilization before use, and the temperature of an inner packaging workshop is less than 10 ℃;

3) and (4) finished product shipment: products are delivered according to the first-in first-out principle;

s5, refrigerated transportation

The transportation vehicle meeting the food sanitation requirement is used for transporting products, the temperature of the refrigerator car is 0-4 ℃, and the transportation vehicle needs to be cleaned and disinfected before loading.

In an optimized implementation case, in step S1, when the young chicken is placed into the hanging barrel upside down, the young chicken needs to be lightly grabbed and lightly placed to prevent the young chicken from rigidly colliding with the hanging barrel, which causes the damage of the chicken body and the occurrence of congestion and affects the sale.

In a preferred embodiment, in step S1, if the carotid artery is not completely cut off, the carotid artery is picked up with scissors and completely cut off.

In a preferred embodiment, in step S2, a proper amount of water is sprayed into the depilating machine to wash the removed chicken feather off the surface of the chicken body, and after the depilation is completed, the chicken body is taken out and washed to clean the residual chicken feather and other dirt from the chicken body.

In a preferred embodiment, in step S4, the water temperature in the disinfection tank is less than 10 ℃, a sodium hypochlorite solution is added in the disinfection tank, the concentration of the sodium hypochlorite is 50-120ppm, the water temperature in the pre-cooling tank is 0-4 ℃, purified water is contained in the pre-cooling tank, the purified water rinses the disinfected chicken body to remove the sodium hypochlorite on the surface of the chicken body, and the chicken body is air-cooled in an air cooling chamber until the temperature of the chicken body is not more than 4 ℃.

In a preferred embodiment, in step S5, when the raw chicken needs to be refrigerated, the temperature of the refrigerator is 0-4 ℃.

In a preferred embodiment, after the product is transported to the point of sale, the product can be directly displayed in a refrigerated cabinet for sale, or displayed on an ice platform for sale, and when the flow of people is low, crushed ice needs to be spread on the outer surface of the product, so that the contact area between the product and the ice is increased, and the product can be kept fresh for a longer time.

In a preferred embodiment, in step S4, the total time for disinfection and pre-cooling is controlled within 30min, so as to ensure that the product can be air-cooled in a short time, and prevent bacteria from growing inside the chicken.

Compared with the prior art, the invention has the beneficial effects that: the preparation method is simple, has strong maneuverability, high utilization rate of raw materials and high stability, obviously reduces the operation cost and cost, and is convenient for popularization and use; the product is sterilized and precooled after being slaughtered, the temperature is reduced to about 0 ℃ in a short time, the temperature is kept within the range of 0-4 ℃ in the processes of transportation and storage, at the moment, the product is at the freezing point, the meat quality keeps soft, the low temperature can prevent the propagation of bacteria, the taste and the nutrition are kept to the maximum extent, the product is more delicious than the frozen product, the total time of the sterilization and precooling is controlled within 30min, the product can be air-cooled within a short time, the bacteria breeding in the chicken body is prevented, the product can be directly displayed in a refrigerated cabinet for sale after being transported to a point of sale, the product can also be displayed on an ice bench for sale, broken ice blocks need to be additionally coated on the surface of the product when the flow of people is less, the contact area between the product and the ice is increased, and the product can be kept fresh.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a technical scheme that: a standard process for producing iced fresh chicken in a poultry slaughter house comprises the following steps:

s1 Pre-slaughter treatment

1) Testing the chicken: before slaughtering, the raw chicken is delivered to a veterinarian to be inspected, and the quarantine is qualified as the standard;

2) stopping eating and resting: stopping feeding and keeping for 8-12H before slaughtering the quarantined and qualified raw chicken, and stopping water and keeping for 2-5H before slaughtering;

3) fixing the young chicken: the method comprises the following steps of (1) placing the young chickens upside down in a hanging barrel to ensure that the chicken heads extend out of a cavity at the outer side of the lower end of the hanging barrel, corona the young chickens with an electric shock rod, and lightly grabbing and lightly placing the young chickens when the young chickens are placed upside down in the hanging barrel to prevent the young chickens from rigidly colliding with the hanging barrel to cause damage of chicken bodies and extravasated blood to affect sale;

s2, slaughtering

1) Killing: grasping a chicken head by a left hand, expelling the chicken neck skin by a thumb and an index finger, accurately cutting off the carotid artery by a right hand by a knife, and if the carotid artery is not completely cut off, picking up the carotid artery by using scissors and completely cutting off the carotid artery;

2) and (3) draining blood: the killed raw chicken is placed upside down by a hook and lifted for draining blood, and the blood draining time is 2-5 min;

s3 post-slaughter treatment

1) Scalding and unhairing: soaking the slaughtered chicken in hot water with the water temperature of 60-80 ℃ for 30-90s, and putting the scalded chicken into a depilating machine for depilation on the basis that the chicken feather can be easily dropped off by manually pulling, spraying a proper amount of water into the depilating machine during depilation to flush the dropped chicken feather from the surface of the chicken body, taking out and washing the chicken body after depilation is finished, and cleaning residual chicken feather and other dirt of the chicken body;

2) opening and cleaning the chamber: opening a 3cm left opening and a 3cm right opening of the unhaired chicken body from the abdomen 2cm above the anus by using a knife, taking out the chicken viscera through the knife edge, avoiding breaking the intestinal canal and the gall bladder when the chicken is pulled out, and cleaning the bloodstain and the dirt inside and outside the chicken body after the viscera are taken out;

s4, processing

1) Sterilizing and precooling: putting the cleaned chicken body into a disinfection tank for disinfection, then putting the disinfected chicken body into a precooling tank for precooling, after disinfection and precooling, hanging the chicken body upside down in an air cooling chamber for air cooling, wherein the water temperature in the disinfection tank is less than 10 ℃, a sodium hypochlorite solution is added into the disinfection tank, the concentration of the sodium hypochlorite is 50-120ppm, the water temperature in the precooling tank is 0-4 ℃, purified water is contained in the precooling tank, the purified water rinses the disinfected chicken body, the sodium hypochlorite on the surface of the chicken body is rinsed, the chicken body is air-cooled in the air cooling chamber, the air cooling is carried out until the temperature of the chicken body is not more than 4 ℃, the total time of disinfection and precooling is controlled within 30min, the product can be air-cooled in a short time, and bacteria breeding in the chicken body is;

2) selecting and subpackaging: classifying the iced fresh chicken products with different weights according to the weights, wherein the packaging materials are required to be clean and free from peculiar smell, the packaging materials are required to be subjected to ultraviolet ray or sampling sterilization before use, and the temperature of an inner packaging workshop is less than 10 ℃;

3) and (4) finished product shipment: products are delivered according to the first-in first-out principle;

s5, refrigerated transportation

The transportation vehicle meeting the food sanitation requirement is used for transporting products, the temperature of the refrigerator car is 0-4 ℃, the transportation vehicle needs to be cleaned and sterilized before loading, the products can be directly displayed in a refrigerator for sale after being transported to a point of sale, and can also be displayed on an ice platform for sale, when the flow of people is less, crushed ice blocks need to be additionally coated on the surface of the products, the contact area between the products and the ice is increased, and the products can be kept fresh for a long time.

The standard production process of the iced fresh chicken in the poultry slaughterhouse of the invention is to sterilize and precool the slaughtered chicken, reduce the temperature to about 0 ℃ in a short time, and the temperature is kept within the range of 0-4 ℃ in the transportation and storage processes, at the moment, the product is at the freezing point critical point, the meat quality is kept soft, but also can prevent the propagation of bacteria at low temperature, the taste and the nutrition are kept to the maximum extent, and the product is more delicious than the frozen product, the total time of disinfection and precooling is controlled within 30min, so that the product can be cooled in a short time, the breeding of bacteria in the chicken is prevented, the product can be directly displayed in a refrigerated cabinet for sale or displayed on an ice bench for sale after being transported to a sale point, when the flow of people is low, crushed ice needs to be additionally coated on the surface of the product, so that the contact area of the product and the ice is increased, and the product can keep fresh for a longer time.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.