Decoloring method of chicken and duck feet or wings

Abstract

The invention provides a decoloring method of chicken and duck feet or wings. The method specifically comprises the following steps of: (1) cleaning the unprocessed chicken and duck feet or wings, and sterilizing; (2) soaking the chicken and duck feet or wings processed by the step (1) in a decoloring solution which has the weight 1 to 15 times that of the chicken and duck feet or wings, and decoloring gore in a vacuum roll kneading tank, wherein the vacuum degree of the vacuum tank is 0.02 to 0.15 Mpa, the vacuum processing temperature is 2 to 50 DEG C, and the vacuum processing time is 5 to80 minutes; (3) rinsing the chicken and duck feet or wings processed by the step (2) by clean water, and sterilizing, wherein the decoloring solution in the step (2) comprises water and a decoloring agent, wherein the decoloring agent comprises the following ingredients by weight percent based on the weight of water: 0.01 to 1.2 percent of vitamin c, 0.05 to 1.2 percent of citric acid, and 0.02 to 5.8 percent of natural non-iodized salt. The method in the invention is simple, low in cost, and excellent in decoloring effect without toxic or side effect to a human body.

Description

technical field [0001] The invention relates to the field of poultry food processing, in particular to a processing method for chicken and duck feet or chicken and duck wings. Background technique [0002] Because chickens and ducks are slaughtered, frozen, and transported, the blood in them cannot be exhausted, and some blood congestion will remain in the relevant muscle tissue, resulting in darker tissue color in the bloody part during processing, which cannot achieve uniform color and luster, which will affect Sensory and appetite, so cooked food products such as chicken and duck feet or chicken and duck wings currently on the market have been decolorized and bleached during the production process. The commonly used bleaching agent is hydrogen peroxide (commonly known as hydrogen peroxide). Bleaching with hydrogen peroxide can make the tissue state of chicken and duck products white and consistent inside and outside. However, hydrogen peroxide is a strong oxidizing agent...

AI Technical Summary

Problems solved by technology

However, hydrogen peroxide is a strong oxidizing agent, and the bleaching of chicken and duck products not only destroys the inherent nutrients, but also has adverse effects on the health of the human body. For example, it may damage the human genetic material DNA and cause gene mutations. It is closely related to the occurrence of various diseases and has the potential to cause cancer to the human body