New process for boning roasted duck

Abstract

The invention discloses a new process for boning a roasted duck. In the process, boning steps are set according to the physiological structure of the duck; the conventional boning sequence of the roasted duck is changed, namely the meat on shinbone is first cut open, shinbone is removed and then truck bone, bones of upper limb and thighbone are removed in turn; and thus the skeleton of the roasted duck is completely removed by the least cutting. The process comprises the following steps of: 1, selecting; 2, ripping the back; 3, ripping the breast; 4, removing the shinbone; 5, separating the brisket; 6, removing the shoulder joint; 7, removing the thighbone; 8, separating the truck bone; 9, removing the wing bone; 10, removing the thighbone; 11, trimming; 12, sterilizing; and 13, packaging under vacuum. In the process, the bone steps are set according to the physiological structure of the duck, and the skeleton of the roasted duck is completely removed by the least cutting; and thus the labor intensity of workers is reduced, the qualification rate of the finished product of the product is increased, the completeness and attractive appearance of the product are ensured, the contact frequency between a cutter and the duck meat and between an operating hand and the duck meat is reduced, the man-made pollution is prevented, and the hygiene standard is guaranteed.

Description

technical field [0001] The utility model belongs to the technical field of roast duck production, in particular to a roast duck deboning method. Background technique [0002] At present, in the production process of deboned roast duck, it is necessary to remove the forelimb bones, hind limb bones, and trunk bones. After the trunk bones are removed first, the upper and lower limb bones are removed. To form a broken line and cut up and down, it is necessary to force the calf bone and femur to the outside and remove them separately, and hold the two duck bones with hands to force outward, and remove the calf bone and femur in turn. Due to the neat removal of the lower leg bone and the femur in the above-mentioned bone removal method, the rate of meat on the bone is increased, and the minced meat is increased. The scratches are relatively long, resulting in incomplete and unattractive appearance of the duck meat after deboning, and the leg meat is easy to fall off. Due to the ...

AI Technical Summary

Problems solved by technology

[0003] The purpose of this utility model is to provide a new type of roast duck deboning new technology to solve the problem that the existing technology has a high bone meat rate, increased minced meat, and relatively long scratches, resulting in incomplete duck meat after deboning. The leg meat is easy to fall off, the appearance is not beautiful, and the yield rate is reduced; the oil leakage and incompleteness are increased, and it is difficult to control microbial contamination; the packaging process is time-consuming and laborious, etc.