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Method for hot harvest and continuous freezing of goose and duck livers

A technology of duck fatty liver and technology, which is applied in the direction of meat processing, poultry processing, and poultry viscera removal devices, etc., can solve the problems of unguaranteed food safety, low processing efficiency of fatty liver, high nutrient loss rate, etc., and achieve economic benefits and social benefits. Significant benefits, reduced nutrient loss, and high food safety effects

Inactive Publication Date: 2012-07-25
吉林维迪艾食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the defects of low processing efficiency, high energy consumption, high nutrient loss rate and unguaranteed food safety in the existing process of picking goose and duck fatty liver, and provide a kind of goose and duck Continuous Freezing Process of Hot Picking of Fatty Liver

Method used

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Embodiment Construction

[0015] The present invention is a continuous freezing process for hot picking of goose and duck fatty liver, and the specific process steps are as follows:

[0016] Step 1: Carry out acceptance inspection on feathered geese and ducks. The qualified feathered geese and ducks are hung on the hook of the slaughtering line and then shocked with a DC voltage of 20-36 volts. The stunned feathered geese and ducks are cut. kill bloodletting;

[0017] Step 2: Put the goose and duck after bloodletting into the scalding pool for scalding. The water temperature in the scalding pool is 60-62°C, and the scalding time is 8 minutes. Feathering is carried out after output in the scalding tank, and post-mortem inspection is carried out after the geese and ducks are waxed and dewaxed;

[0018] Step 3: Hang the geese and ducks that pass the post-mortem inspection into an inverted triangle and hang them upside down on the hooks of the slaughtering line, so that the belly of the goose and duck fac...

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PUM

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Abstract

The invention discloses a method for hot harvest and continuous freezing of goose and duck livers, which specifically includes the steps: firstly, cutting stunned hairy geese and ducks, and bleeding the geese and the ducks; secondly, placing the cut and bled hair geese and ducks into a scalding tank with water at the temperature ranging from 60 DEG C to 62 DEG C to scald the geese and ducks; thirdly, opening 'T'-cuts on abdomens of the geese and ducks to fully expose viscera, pressing down to strip intestines in the viscera with one hand, and removing the livers; fourthly, removing gallbladders from the livers and placing in the water at 0 DEG C to rinse and cool for 3 minutes, taking out and putting the livers into mould boxes for shaping and protection, and freezing at -48 DEG C for 40 minutes; and fifthly, keeping the quick-frozen livers in cold storage at the temperature of -18 DEG C. The method has the advantages that the time is shortened by 10 times as compared with that in the traditional technique while energy is saved by 40%; large-scale continuous production can be completely achieved; the method is high in food safety and evident in economic benefit and social benefit.

Description

technical field [0001] The invention relates to a continuous freezing process for hot picking of poultry fatty liver, in particular to a continuous freezing process for hot picking of goose and duck fatty liver. Background technique [0002] At present, the fat content of the fattened goose and duck liver is high (more than 60%), and the texture is soft and fragile. It is easy to damage the complete structure of the liver when the liver is removed. Therefore, in order to ensure the integrity of the liver, people usually use the After slaughtering geese and ducks, cool them at (-2-+4°C) for 10-12 hours after depilation, and pick them after the fat liver has solidified. Defects such as fat cell rupture, cell fluid outflow and loss of fat liver nutrients during processing are bottlenecks that have plagued the development of the fat liver industry for many years. Contents of the invention [0003] The purpose of the present invention is to solve the defects of low processing ...

Claims

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Application Information

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IPC IPC(8): A22C21/06A22C21/00
Inventor 张福君闽薇张常荣刘成郭丽艳张智中刘庆华
Owner 吉林维迪艾食品有限公司
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