Special poultry meat fine and deep processing method

A processing method and technology for poultry meat, which are applied in the preservation of meat/fish, food preservation, slaughtering, etc., can solve the problems of long curing cycle, toxic and harmful substances, unsatisfactory production efficiency, etc., and shorten the curing time and reduce the The effect of wastewater discharge

Inactive Publication Date: 2011-02-02
赵保雷
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0002] The traditional duck meat processing technology often does not pay much attention to the impact of raw material quality and process control on the final product, so it does not conform to the world's popular HACCP quality and safety control concept; although the pickling technology has developed from traditional dry and wet static pickling to injection pickling , but the pickling cycle is still long, and the production efficiency is still unsatisfactory. New rapid pickling technologies, such as ultrasonic or high-pressure rapid penetration technology, are attracting the attention of scholars at home and abroad; Therefore, it is easy to produce toxic and harmful substances, and ensuring food safety has become a common concern all over the world; food biotechnology is being valued by universities and governments in various countries; heating, cooling, and cleaning are important energy-consuming and water-consuming links in food processing. How to adopt The improvement of high-tech and the improvement of the processing efficiency of these links have increasingly become the key issues to be solved urgently

Method used

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Examples

Experimental program
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Embodiment Construction

[0023] (1) Technical route for quality and safety assurance of raw duck meat

[0024] Optimization of meat duck slaughtering process (stunning, bleeding, bacteria reduction, cooling) → preservation of raw duck meat (plastic wrap, refrigeration) → rapid detection of chemical residues in raw duck meat → quality and safety assurance;

[0025] (2) Technical route of microwave-conditioned duck small-package series products

[0026] Combination of compound marinade→ultrasonic rapid penetration pickling→tumbling and tenderization→coating (or shaping)→vacuum frying or far-infrared smokeless roasting→single quick freezing→microwave packaging→microwave cooking→comprehensive evaluation;

[0027] (3) Technical route of modern fermented duck meat series products

[0028] Strain screening→endogenous enzyme activation→exogenous enzyme addition→fermentation process parameter optimization→program control→fermented duck meat series products→comprehensive evaluation;

[0029] (4) The technolog...

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PUM

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Abstract

The invention relates to a food processing method, in particular to a special poultry meat fine and deep processing method. In the invention, high-technology content special duck meat deep processed new products and special convenient and quick poultry meat green products are developed by using technology for preserving raw material duck meat with edible multifunctional preservation films, ultrasonic rapid penetration salting promoting technology, energy-saving, emission-reducing and environmentally-friendly microwave assisted sterilization technology, vacuum cooling technology, vacuum oil frying technology, infrared roasting technology and the like.

Description

technical field [0001] The invention relates to a food processing method, in particular to a characteristic poultry meat intensive processing method. Background technique [0002] The traditional duck meat processing technology often does not pay much attention to the impact of raw material quality and process control on the final product, so it does not conform to the world's popular HACCP quality and safety control concept; although the pickling technology has developed from traditional dry and wet static pickling to injection pickling , but the pickling cycle is still long, and the production efficiency is still unsatisfactory. New rapid pickling technologies, such as ultrasonic or high-pressure rapid penetration technology, are attracting the attention of scholars at home and abroad; Therefore, it is easy to produce toxic and harmful substances, and ensuring food safety has become a common concern all over the world; food biotechnology is being valued by universities and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/315A23B4/00A23L1/318A22B3/00A23L13/50A23L13/40A23L13/70
Inventor 赵保雷
Owner 赵保雷
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