Special poultry meat fine and deep processing method

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...

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