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Processing method of duck body

A processing method, the technology of white-striped duck, which is applied in the field of food processing, can solve the problems of duck body turning blue, excessive blood squeeze, red head, etc., and achieve the effect of long preservation time

Inactive Publication Date: 2016-05-11
DANGSHAN SHENGFENG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of white-striped ducks, bloodletting is difficult and requires high requirements for operators. In the later stage, blood-squeezing is required. If the blood-squeezing is not complete, it is easy to appear red head and blue-green duck body. Excessive blood-squeezing will destroy the surface integrity. The quality of the duck is adversely affected, the taste becomes worse, and the sales price is affected

Method used

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  • Processing method of duck body

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Experimental program
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Embodiment 1

[0018] A processing method of white striped duck, comprising the following steps:

[0019] (1) After slaughtered, the duck feathers, esophagus, trachea, duck feet, duck tongues, and duck tongues were removed after slaughtering, and then the vesicles in the abdominal cavity were cleaned, and the blisters in the abdominal cavity were cut; 2kg of treatment solution, the temperature of treatment solution needs to be kept between 35-38°C. When the treatment solution is added, pour it through the abdominal cavity, then place the meat duck flat with the duck legs facing up. After the treatment solution flows out naturally, place the meat duck on the side. Put it until the treatment liquid can cover the meat duck, and continue to soak for 15-20min;

[0020] The treatment solution is prepared by the following method: add 8 parts of hawthorn and 8 parts of bamboo leaves to 160 parts of water and 2 parts of rice wine (the alcohol content of rice wine is 20%), heat and boil for 30 minutes...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a processing method of a duck body. The method is realized through the following steps of washing a meat duck without duck feather and internal organs, putting the washed duck into a treating fluid, and soaking, wherein the treating liquid is prepared by 2 parts of citric acid, 8 parts of fructus crataegi, 8 parts of bamboo leaves, 1 part of sucrose fatty acid ester, 2 parts of sodium chloride, water and yellow wine; then wiping and packaging. The duck body prepared by the invention is long in preservation time; the meat duck is pre-soaked by the treating fluid, so that extravasated blood and the like remained in the meat duck can be quickly cleaned, overcompression is avoided, the surface integrity of the meat duck is maintained, and the processed duck body is good in condition.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a processing method of white striped duck. Background technique [0002] White-striped duck refers to the pre-packaged meat duck that has been slaughtered to remove the hair, palms, wings, tongue, esophagus, trachea, internal organs, surface horny, etc. of live ducks. Meat duck has strong anti-epidemic ability. Therefore, there are few toxins and drug residues in duck meat. Duck meat has the functions of nourishing, nourishing the stomach, and nourishing the kidney. It is an excellent food for people to supplement. During the processing of white striped duck, bloodletting is difficult and requires high requirements for operators. In the later stage, it needs to be squeezed. The bleeding is not complete, and the phenomenon of red head and duck body is prone to occur. Excessive bleeding will damage the surface integrity. Duck quality is adversely affected, taste is worse, and sales ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50
Inventor 刘玉光
Owner DANGSHAN SHENGFENG FOOD CO LTD
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