Method for Preparing and Packaging Roast Chicken for its Subsequent Distribution

摘要

Method for preparing and packaging roast chicken for subsequent distribution, which uses fresh chicken raw material from a slaughterhouse, properly cleaned and at a suitable temperature, characterised by the fact that it comprises the following stages:
A. Injection of a basic brine in the chicken raw material.B. Marinade of the chicken raw material.C. Oven-cooking or roasting the raw material.D. Chilling.E. Packaging the chicken raw material in a container.F. Pasteurization of the chicken raw material.G. Weighing and labelling of the container.H. Chilling at a suitable temperature.I. Packaging of the container of chicken raw material.J. Storage at a suitable temperature.

主权项

1. Method for preparing and packaging roast chicken for subsequent distribution, which uses fresh chicken raw material from a slaughterhouse, properly cleaned and at a suitable temperature, characterised by the fact that it comprises the following stages:
A. Basic brine injection (10) into the chicken raw material (1), using an injection system which injects an appropriate and precise amount of brine and evenly distributed, providing adequate consistency, homogeneity and juiciness to the chicken raw material (1). B. Marinade (20) of the chicken raw material (1) with a specific and appropriate substance (21), and including specified and appropriate parameters of time and speed, giving the chicken raw material (1) a particular flavour. C. Oven-cooking (30) or roasting the chicken raw material (1) in an oven (31), with specified and appropriate parameters of time, oven temperature (31), condensation temperature and steam distribution. D. Chilling (40) to a suitable temperature. E. Packaging (50) of the chicken raw material (1) in a container (2), with added oil. F. Pasteurization (60) of the chicken raw material (1) housed in the container (2) in suitable time and temperature cycles. G. Weighing (70) and labelling of the container (2) of chicken raw material (1). H. Chilling (80) at a suitable temperature I. Packaging (90) of the container (2) of the chicken raw material (1) in boxes and corresponding labelling of the boxes. J. Storage (100) at a suitable temperature.