Method for removing fishy smell and protecting color of duck meat

Abstract

The invention relates to the field of duck meat processing, in particular to a method for removing the fishy smell and protecting the color of duck meat. The method comprises the steps of removing the viscera of a duck, cleaning the duck, blanching the duck in warm water, soaking the duck in water containing purple common perilla, lemon and cassia bark, blowing air to the warm water during soaking, ensuring that a ventilating pipe extends to the bottom of the warm water, taking out the duck and soaking the duck in ice and water mixed bath, adding eucalyptus oil, tea polyphenol and chitosan into the ice and water mixed bath, taking out the duck and placing the duck into an operating chamber at the temperature of 5 to 10 DEG C, arranging a spraying device at the upper part of the operating chamber, putting the duck on a rotating frame in the middle of the operating chamber, arranging spray liquor inside the spraying device, which adopts mixed liquor of cochineal, sodium carbonate and sodium bicarbonate, freezing the processed duck in a freezing chamber, and performing vacuum package, so as to obtain duck meat without fishy smell and bright color. The method effectively removes the fishy smell of duck meat and simultaneously improves the color of the duck meat.

Description

technical field

[0001] The invention relates to the field of duck meat processing, in particular to a method for removing fishy smell and protecting color of duck meat. Background technique

[0002] Traditional Chinese medicine believes that ducks eat more aquatic organisms, so their meat is cold and sweet, and enters the lung, stomach and kidney meridian, nourishing the sounds of the five internal organs, clearing the heat of fatigue, nourishing blood and promoting water, nourishing the stomach and promoting body fluid, relieving cough and self-consciousness, clearing heat and invigorating the spleen , Weakness and edema; treat physical weakness, physical weakness after illness, malnutrition and edema. Those with body heat are easy to eat duck meat, and it is more beneficial for people with weak constitution, loss of appetite, dryness and edema. It also has certain curative effect on tuberculosis patients. However, because the fishy smell of duck meat itself is relatively...

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