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Control method for preventing red heads and purple cheeks of meat geese

A control method and technology for meat goose, which is applied in the direction of processing meat, poultry cleaning/disinfection, slaughtering, etc., can solve the problems affecting the appearance of goose, the surface of goose body is red, purple, etc., to ensure the degree of cleanliness, easy removal, and promotion The effect of dilated pores

Inactive Publication Date: 2019-03-08
XUZHOU XINKE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Before eating goose meat, the goose needs to be slaughtered, drained, and depilated. If the method is not proper, the surface of the goose body will be red and purple, which will affect the appearance of the goose.

Method used

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  • Control method for preventing red heads and purple cheeks of meat geese

Examples

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Embodiment 1

[0023] This embodiment discloses a control method for preventing red head and purple gills of meat goose, which includes the following steps:

[0024] Step (1), fasting, fasting the meat goose to be slaughtered for 6 hours, and feeding quantitative concentration of 0.7% salt water at regular intervals during the fasting period;

[0025] Step (2), packing into baskets for transportation, keeping the head-down posture of meat geese that meet the fasting requirements and putting them into the baskets; and the transportation time is less than 1 hour;

[0026] Step (3), hanging, take the goose out of the basket, hold the goose's tarsal metatarsal joints and hang its claws upside down on the hook at the same time;

[0027] Step (4), slaughtering, using a sharp knife puncture method to cut the neck and jaw of the meat goose, and drain the blood for 5 minutes until the blood no longer flows out;

[0028] Step (5), scalding, spraying and scalding the meat goose after draining in seque...

Embodiment 2

[0031] This embodiment discloses a control method for preventing red head and purple gills of meat goose, which includes the following steps:

[0032] Step (1), fasting, the meat goose to be slaughtered is fasted for 7 hours, and a quantitative concentration of 0.75% salt water is fed at regular intervals during the fasting period;

[0033] Step (2), packing into baskets for transportation, keeping the head-down posture of meat geese that meet the fasting requirements and putting them into the baskets; and the transportation time is less than 1 hour;

[0034] Step (3), hanging, take the goose out of the basket, hold the goose's tarsal metatarsal joints and hang its claws upside down on the hook at the same time;

[0035] Step (4), slaughtering, using the pick method to cut the neck and jaw of the meat goose, and drain the blood for 5.5 minutes until the blood no longer flows out;

[0036] Step (5), scalding, spraying and scalding the meat goose after draining in turn; the tem...

Embodiment 3

[0039] This embodiment discloses a control method for preventing red head and purple gills of meat goose, which includes the following steps:

[0040] Step (1), fasting, fasting the meat goose to be slaughtered for 8 hours, feeding a quantitative concentration of 0.8% salt water at regular intervals during the fasting period;

[0041] Step (2), packing into baskets for transportation, keeping the head-down posture of meat geese that meet the fasting requirements and putting them into the baskets; and the transportation time is less than 1 hour;

[0042] Step (3), hanging, take the goose out of the basket, hold the goose's tarsal metatarsal joints and hang its claws upside down on the hook at the same time;

[0043] Step (4), slaughtering, using a sharp knife puncture method to cut the neck and jaw of the meat goose, draining the blood for 6 minutes, until the blood no longer flows out;

[0044] Step (5), scalding, spraying and scalding the meat goose after draining in sequenc...

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Abstract

The present invention discloses a control method for preventing red heads and purple cheeks of meat geese. The control method comprises the following steps: step (1), fasting is conducted: meat geeseto be slaughtered are subjected to fasting for 6-8 hours and a certain amount of salt water is fed at a certain interval time during the fasting period; step (2), basket loading transportation is conducted: the meat geese meeting fasting requirements are loaded into baskets with a post of heads facing down; step (3), hanging is conducted: the meat geese are taken out of the baskets, tarsometatarsus joints of the meat geese are held to enable both feet of the meat geese to be hung upside down on hanging hooks; step (4), slaughtering is conducted: lower jaw positions of neck parts of the meat geese are cut and blood is drained for 5-6 min until the blood no longer flows out; step (5), blanching is conducted: after the blood draining, the meat geese are successively subjected to spraying andscalding; and step (6), feather removing is conducted: the scalded meat geese are subjected to the feather removing and washing. The control method can effectively avoid red goose body, blood stasis or red goose heads, ensures goose carcasses to be brightly white, and can also reduce fluff residual.

Description

technical field [0001] The invention relates to the technical field of meat product processing, and more specifically relates to a control method for preventing meat goose from red head and purple gills. Background technique [0002] Goose meat contains nutrients such as fat, protein, vitamin A, niacin, sugar, and also contains a variety of essential amino acids and minerals. Goose meat is not only low in fat, but also of good quality, high in unsaturated fatty acids, especially linolenic acid, which is more beneficial to human health than other meats. The melting point of goose fat is also very low, and its texture is soft and easy to be digested and absorbed by the human body. [0003] Before eating goose meat, the meat goose needs to be slaughtered, drained, and depilated. If the method is not proper, the surface of the goose body will be red and purple, which will affect the appearance of the goose. [0004] Therefore, how to provide a control method capable of prevent...

Claims

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Application Information

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IPC IPC(8): A22B3/08A22C21/00A22C21/04
CPCA22B3/08A22C21/0061A22C21/04
Inventor 李金顶
Owner XUZHOU XINKE FOOD