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Method for preparing marinated duck intestines

A technology of stewed duck intestines and duck intestines, which is applied in the field of preparation of stewed duck intestines, can solve the problems of poor color of duck intestines, old duck intestines that cannot be chewed, and reduced production efficiency, so as to improve food safety and avoid secondary Secondary pollution, the effect of improving work efficiency

Inactive Publication Date: 2018-11-27
江苏你好鸭食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the marinating time is too long, the appearance color of the duck intestines will be bad and the duck intestines will be too old to bite.
There is also a method of adding preservatives to achieve the purpose of product antibacterial, but this method does not meet the requirements of modern food safety
There is also the problem of using multi-step sterilization to control the microbial excess of the product, but this method will lead to a reduction in production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0058] Example preparation process is as follows:

[0059] 1. Hot water thawing, cleaning and sterilization

[0060] Put the frozen duck intestine raw materials directly into the hot water of 70 degrees Celsius to thaw, and the thawing process is controlled within 100 seconds; after thawing, put it into a washing machine at room temperature for cleaning. There is a flowing cleaning liquid in the washing machine, and remove the surface of the duck intestine during washing oil slick;

[0061] The cleaning liquid is prepared from water and compound mixture, wherein the ratio of water to compound mixture is 1000:3.

[0062] 2. Rest and cut off treatment

[0063] Cut off the duck intestine raw material after thawing and cleaning in step 1, cut it into a length of 15 cm, and set it aside; before operation, the scissors and personnel's hands are disinfected.

[0064] 3. Frying and reducing bacteria treatment of spices

[0065] Add 5 parts of spices for braised duck intestines int...

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PUM

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Abstract

The invention discloses a method for preparing marinated duck intestines. The method comprises the following steps: unfreezing in hot water, cleaning and sterilizing; trimming and cutting; performingfrying and decontaminating treatment on spices; marinating and decontaminating; selecting and removing impurities; performing vacuum infiltration and inhibiting bacteria; performing staged rapid cooling and antibacterial treatment, modified atmosphere packaging and the like. The method disclosed by the invention breaks the routine, the duck intestines are cleaned and sterilized by adopting hot-water unfreezing under the condition that the water temperature and time are strictly controlled, the unfreezing effect is excellent, microbes in the duck intestines can be killed by 80% or higher, and compared with the traditional process of slowly unfreezing at the temperature of 0-4 DEG C, the method disclosed by the invention has the advantage that the working efficiency is greatly improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of braised duck sausage. Background technique [0002] Braised duck intestines is a kind of stewed meat products in sauce. Because duck intestines do not contain bones and have a unique taste, braised duck intestines are one of the stewed products that consumers especially love. At the same time, duck intestines are products that people in the industry generally report are difficult to control microbial indicators. Most of the products with added preservatives can have a shelf life of more than 7 days, while braised duck intestines without preservatives generally only have a shelf life of 3 days. . [0003] In order to solve the problem that the microorganisms of duck intestine products exceed the standard, the method of prolonging the marinating time is generally adopted at present to achieve the purpose of completely killing microorganisms. Howeve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/50A23L13/40A23B4/07A23B4/20
CPCA23B4/07A23B4/20A23V2002/00A23L13/20A23L13/428A23L13/50A23V2200/10A23V2250/21A23V2250/214A23V2250/5118
Inventor 孙洪留刘烈淼李颖超王永强钱和姚卫蓉成玉梁孙琳洁
Owner 江苏你好鸭食品有限公司
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