| 摘要 |
Poultry pieces are injected with a 10% solution of salt, phosphate and water, coated with a seasoning, placed on trays and loaded into a cooker. In a first stage of cooking the pieces are dried at a temperature of 90 - 98 DEG C for 10 minutes. The humidity in the cooker is then raised to 55% and the pieces are cooked in a second stage at 90 - 98 DEG C for 10 minutes. In third and fourth stages the humidity is further increased to 70 - 80% (third stage) and to 90 - 97% (fourth stage) and cooking is continued giving cooked poultry pieces of desired brown colour with good organoleptic properties and minimum weight loss on cooking. After the fourth stage, the poultry is cooked at 90 - 98 DEG C to ensure the poultry meat is 85 DEG C and then chilled so that poultry meat is reduced to 2 DEG C before packing. |
