Fresh-keeping process of iced fresh duck

A technology for chilled and duck meat, applied in the field of technology, can solve the problems of less comprehensive fresh-keeping effect, etc., and achieve the effects of improved water holding capacity, improved texture and quality assurance

Inactive Publication Date: 2018-09-14
湖州展旺食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are very few studies on the application of biological preservatives in chilled duck meat at home and abroad, and there are even fewer studies on the comprehensive fresh-keeping effect of adding rutin preservatives on chilled duck meat

Method used

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  • Fresh-keeping process of iced fresh duck
  • Fresh-keeping process of iced fresh duck
  • Fresh-keeping process of iced fresh duck

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A preparation method of a natural antistaling agent applied to chilled duck meat, comprising the steps of:

[0053] 1) Preprocessing:

[0054] The Cherry Valley Duck (about 3.5kg) after slaughter is immediately divided, and the duck meat is selected to clean its surface with sterile pure water to remove blood stains and dirt. Then use sterile scissors to cut up the duck breast, and then freeze it.

[0055] 2) prepare natural antistaling agent:

[0056] The rutin biological antistaling agent purchased from Chengdu Pufeide Biotechnology Co., Ltd. was prepared into a solution of rutin with a certain concentration of , and ultrasonically ultrasonicated to obtain a natural antistaling agent.

[0057] 3) Soak

[0058] Soak chilled fresh duck meat in natural preservatives, cover with plastic wrap, let stand and drain.

[0059] 4) Packaged and refrigerated

[0060] The drained chilled fresh duck is vacuum-packed in a fresh-keeping bag containing antibacterial agents and re...

Embodiment 2

[0066] 1) Preprocessing:

[0067] The Cherry Valley Duck (about 3.5kg) after slaughter is immediately divided, and the duck meat is selected to clean its surface with sterile pure water to remove blood stains and dirt. Then use sterile scissors to cut up the duck breast, and then freeze it.

[0068] 2) prepare natural antistaling agent:

[0069] The rutin biological antistaling agent purchased from Chengdu Pufeide Biotechnology Co., Ltd. was prepared into a solution of rutin with a certain concentration of , and ultrasonically ultrasonicated to obtain a natural antistaling agent.

[0070] 3) Soak

[0071] Soak chilled fresh duck meat in natural preservatives, cover with plastic wrap, let stand and drain.

[0072] 4) Packaged and refrigerated

[0073] The drained chilled fresh duck is vacuum-packed in a fresh-keeping bag containing antibacterial agents and refrigerated.

[0074] Preferably, the frozen storage condition in step 1 is to freeze the duck breast meat freshly an...

Embodiment 3

[0079] 1) Preprocessing:

[0080] The Cherry Valley Duck (about 3.5kg) after slaughter is immediately divided, and the duck meat is selected to clean its surface with sterile pure water to remove blood stains and dirt. Then use sterile scissors to cut up the duck breast, and then freeze it.

[0081] 2) prepare natural antistaling agent:

[0082] The rutin biological antistaling agent purchased from Chengdu Pufeide Biotechnology Co., Ltd. was prepared into a solution of rutin with a certain concentration of , and ultrasonically ultrasonicated to obtain a natural antistaling agent.

[0083] 3) Soak

[0084] Soak chilled fresh duck meat in natural preservatives, cover with plastic wrap, let stand and drain.

[0085] 4) Packaged and refrigerated

[0086] The drained chilled fresh duck is vacuum-packed in a fresh-keeping bag containing antibacterial agents and refrigerated.

[0087] Preferably, the frozen storage condition in step 1 is to freeze the duck breast meat freshly an...

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PUM

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Abstract

The invention discloses a preparation method of a natural preservative applied to iced fresh duck. The method comprises the following steps: 1) performing pretreatment: segmenting slaughtered Pekin-ducks (about 3.5kg) immediately, selecting duck, cleaning the surface of the duck with sterile pure water to wash off blood and dirt, then segmenting duck breast meat by using a sterile scissor, and then performing freezing storage; 2) preparing a natural preservative: separately preparing a rutin solution with a certain concentration from a rutin biological preservative purchased from the Chengdu Pufei De Biotech Company Limited, and conducting ultrasonic treatment to obtain the natural preservative; 3) performing soaking: soaking the iced fresh duck in the natural preservative, covering the duck with a preservative film, conducting standing and draining; and 4) performing packaging and refrigeration: subjecting the drained iced fresh duck to vacuum packaging by using fresh-keeping bags containing an antibacterial agent, and conducting refrigeration. The method has the advantages that the adopted food preservative is natural plant extract, so the quality of the fresh iced duck can be ensured under the condition, and the bacteriostatic effect is significant.

Description

technical field [0001] The invention relates to a process, in particular to a fresh-keeping process for chilled duck meat. Background technique [0002] Chilled duck meat means that the duck carcasses that meet the requirements of the national quarantine system are quickly cooled and matured after slaughtering, so that the temperature of the duck carcasses is quickly dropped to between 0 and 4°C, and it is kept in the process of subsequent processing, transportation and sales. Duck meat in the range of 0-4°C. Chilled duck meat is safe, hygienic, tender, delicious, and easy to cut. It is deeply loved by consumers, especially those in the higher income class, and has broad market prospects. However, the storage time of chilled duck meat is short and easy to rot, so prolonging the storage time of chilled duck meat has very important practical significance. [0003] Rutin, also known as rutin, rutin, and vitamin P, is a flavonoid compound extracted from the flower buds of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10A23V2200/048A23V2200/02A23V2250/2117
Inventor 沈佳敏沈建良傅衍王伟群
Owner 湖州展旺食品科技有限公司
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