A method for removing fishy smell and protecting color of duck meat

A technology for protecting the color of fishy meat and duck meat, which is applied in the field of removing fishy meat and color of duck meat. It can solve the problems of affecting eating, strong fishy smell, and poor color of duck meat, and achieve the effects of improving color, uniform taste, and maintaining color

Active Publication Date: 2016-06-01
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

However, due to the strong fishy smell of duck meat itself, it affects eating, and due to unavoidable reasons in the production process, the color is also relatively poor

Method used

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  • A method for removing fishy smell and protecting color of duck meat

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Step 1. Remove the viscera from the original duck and wash it;

[0029] Step 2. Blanch the preliminarily treated raw duck in warm water at 50°C for 2 minutes, take it out and wrap the raw duck with tea leaves, and then place perilla, lemon and cinnamon in a mass ratio of 1:2 to 3:3 Soak in warm water at 20-25°C with a ratio of ~4 for 30-40 minutes, during which air is blown into the warm water continuously, and the ventilation pipe extends to the bottom of the warm water;

[0030] Take out and wrap the raw duck with tea tree leaves, and then soak it in warm water at 20°C for 30 minutes in a mixture of perilla, lemon and cinnamon in a mass ratio of 1:3:4, during which time air is continuously blown into the warm water , the vent pipe extends to the bottom of the warm water;

[0031] Step 3, take out the former duck processed in step 2 and place it in an ice-water mixed bath for soaking for 3 hours, add the following components in the ice-water mixed bath, in terms of ma...

Embodiment 2

[0034] Step 1. Remove the viscera from the original duck and wash it;

[0035] Step 2. Blanch the preliminarily treated raw duck in warm water at 60°C for 4 minutes, take it out and wrap the raw duck with tea leaves, and then place perilla, lemon and cinnamon in a mass ratio of 1:2 to 3:3 Soak in warm water at 20-25°C with a ratio of ~4 for 30-40 minutes, during which air is blown into the warm water continuously, and the ventilation pipe extends to the bottom of the warm water;

[0036] , take out and wrap the original duck with tea leaves, and then soak it in warm water at 25°C for 40 minutes in a mixture of perilla, lemon and cinnamon in a mass ratio of 1:2:3, during which time it is constantly blown into the warm water air, the snorkel extends to the bottom of the warm water;

[0037] Step 3, take out the former duck processed in step 2 and place it in an ice-water mixed bath for soaking for 5 hours, add the following components in the ice-water mixed bath, in terms of ma...

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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...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L13/50A23L27/10
CPCA23L13/55A23L27/10A23L27/14A23V2002/00A23V2300/38A23V2300/20A23V2300/24
Inventor吴绳通
Owner广西华兴食品集团有限公司