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A kind of fresh-keeping method of slaughtered raw duck meat

A meat quality, air-cooled technology, applied in slaughtering, processing meat, preserving meat/fish by freezing/cooling, etc., can solve the problem of difficulty in ensuring the satisfactory effect of chilled duck meat products, and reduce bacteria and microorganisms. The effect of reducing the content of water, avoiding secondary pollution, and reducing moisture content

Active Publication Date: 2017-01-25
广西华兴食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, practice has proved that it is difficult to guarantee the satisfactory effect of cold fresh duck meat products by using a single preservation technology.

Method used

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  • A kind of fresh-keeping method of slaughtered raw duck meat

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The fresh-keeping method of slaughtered raw duck meat of the present invention comprises the following steps:

[0051] 1) Feather ducks enter the factory for quarantine;

[0052] 2) The feather duck is sprayed and disinfected, and 800ppm sodium hypochlorite is used for spraying and disinfecting;

[0053]3) Put the ducklings on the production chain, stun them with electric shock, slaughter them and collect the duck blood;

[0054] 4) Cleaning, scalding and depilation for the first time, wherein the scalding temperature is 61°C, and the scalding time is 4min; the defeathering is mechanical depilation, using a fully automatic frequency conversion A-type coarse depilation machine and Fine hair removal machine device

[0055] 5) The second cleaning, waxing, dewaxing and hair removal; wherein the depilatory agent used is food-grade depilatory wax.

[0056] 6) Soak the raw duck carcass in clear water at 0-4°C to cool the carcass;

[0057] 7) Eviscerated and cleaned and dis...

Embodiment 2

[0066] The fresh-keeping method of slaughtered raw duck meat of the present invention comprises the following steps:

[0067] 1) Feather ducks enter the factory for quarantine;

[0068] 2) The feather duck is sprayed and disinfected, and 600ppm sodium hypochlorite is used for spraying and disinfecting;

[0069] 3) Put the ducklings on the production chain, stun them with electric shock, slaughter them and collect the duck blood;

[0070] 4) Cleaning, scalding and depilation for the first time, wherein the scalding temperature is 59.5°C, and the scalding time is 5min; the defeathering is mechanical depilation, using a fully automatic frequency conversion A-type coarse depilation machine and Fine hair removal machine device.

[0071] 5) The second cleaning, waxing, dewaxing and hair removal, wherein the wax used is food-grade depilatory wax.

[0072] 6) Soak the raw duck carcass in clear water at 0-4°C to cool the carcass;

[0073] 7) Eviscerated and cleaned and disinfected ...

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PUM

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Abstract

The invention discloses a method for keeping the freshness of meat of a slaughtered live duck. The method comprises the steps of slaughtering, unhairing, cleaning, segmenting, quick freezing, and refrigerating, wherein a precooling step is carried out before segmenting and comprises the sub-steps of air-cooled draining and water cooling before air cooling. In addition, according to the method disclosed by the invention, the live duck is sterilized before being slaughtered. With the adoption of the method, on one hand, the freshness of duck meat can be effectively ensured, and the breeding of microorganisms can be effectively controlled; on the other hand, as residual moisture of a duck body is drained by virtue of the water cooling and the air cooling, the freshness of the duck meat is further ensured. The duck meat preserved by the method tastes fresh and tender and is chewy after being cooked.

Description

technical field [0001] The invention relates to a fresh-keeping method for meat quality, in particular to a fresh-keeping method for slaughtered raw duck meat. Background technique [0002] Duck meat is tender, delicious, rich in nutrients and has a wide range of edible effects. With the improvement of people's living standards, the continuous improvement of the food cold chain and the change of consumer awareness, fresh duck meat products that are marketed after fresh duck meat has been refrigerated at low temperature have been welcomed by consumers. [0003] Because chilled fresh duck meat is rich in nutrients and has a high water activity, it is easily affected by microbial contamination and other environmental factors during the usual processing, transportation, storage and sales, making the meat prone to spoilage. Therefore, the freshness period of chilled duck meat is generally only about 1 to 3 days. Therefore, it is necessary to use certain methods to effectively p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C21/00A22C21/04A23B4/06
Inventor 吴绳通覃希周丰黄国文季永辉吴绳辉杨平吴文新吴贤贵朱良梅龚美泓
Owner 广西华兴食品集团有限公司