Bagged cold-fresh goose processing method

A processing method and chilled fresh technology, which can be applied in the fields of preservation of meat/fish by freezing/cooling, slaughtering, preservation of meat/fish with a protective coating, etc. Achieve the effect of preventing the invasion of microorganisms, delicious taste and easy cutting

Inactive Publication Date: 2012-03-28
YANGZHOU TIANGE GOOSE IND DEV
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  • Summary
  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

However, during the freezing process, the water in the meat will increase in volume by about 9%. The formation of a large number of ice crystals will cause cell rupture and tissue

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] In the present invention, the geese that have passed the quarantine of the quarantine personnel of the animal epidemic prevention supervision agency are hung on the hanger with both feet, and the goose is stunned by the electric anesthesia equipment, the voltage is set to 50-70V, the current is not more than 0.75A, and the electric anesthesia time is 50-70V. After 2 to 3 seconds, after slaughtering and bleeding, rinse with spray water to clean blood and other dirt, and then place it in hot water with a water temperature between 58°C and 65°C for 2 minutes, take it out Carry out mechanical depilation and cleaning, manually clean the remaining hair, hang the goose head up, the head is not immersed in the ester tank, and automatically dip into the ester tank to soak in ester along with the conveying line, after leaving the ester tank, enter the cooling tank to cool, so that The ester can coagulate well. The coagulated ester is peeled off and deesterified by hand. The dippin...

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PUM

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Abstract

The invention discloses a bagged cold-fresh goose processing method belonging to the technical field of poultry food processing. The key technical points are as follows: after being quarantined, the qualified live goose is hung on a rack, is narcotized by electricity so as to be slaughtered, the hair is removed by soaking and scalding, the grease is removed by soaking, the secondary hair removal is conducted, the chest is cleaned, the precooling is conducted, and the goose is washed, dried by draining, divided and packaged and finally sent to be stored under the condition of 0-4 DEG C, as the product is in the cold chain process all the time, a layer of dry oil film is formed on the surface of the goose meat, the water evaporation amount is reduced, the microorganism is prevented from entering, the quality and the edible safety of the product are improved greatly, the storage life is prolonged, and the goose has the advantages of soft and juicy texture, fresh and delicious flavor, convenience in cutting and cooking and the like.

Description

technical field [0001] The invention relates to a method for processing cold fresh goose in bags, and belongs to the technical field of poultry food processing. Background technique [0002] With the improvement of people's living standards, people's requirements for the quality of meat products are getting higher and higher, and nutrition, hygiene and safety have become people's consumption goals. At present, people consume more and more varieties of meat products, not limited to pork, and the proportion of poultry meat consumption is gradually increasing. For a long time, my country’s poultry meat consumption has been dominated by the sale of live poultry. In the past, people believed that freshly slaughtered livestock and poultry meat was the freshest according to their intuitive impressions. In general, because the poultry that has just been slaughtered has an immobility period, the meat quality at this time is not the best. With the research on meat, especially the rese...

Claims

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Application Information

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IPC IPC(8): A22C21/00A23B4/06A23B4/10
Inventor 朱春兰陆青张维益吉鑑宏包庆
Owner YANGZHOU TIANGE GOOSE IND DEV
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