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Cold fresh duck meat product and pretreatment method thereof

A meat product and chilled technology, applied in chilled duck meat products and their pretreatment fields, can solve the problems of lack of impact research and lack of enough attention, so as to maintain high-quality state, inhibit growth and reproduction, and prolong shelf life effect

Inactive Publication Date: 2019-11-15
WUHAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Compared with the United States and European countries, at present, the domestic quality of fresh poultry meat processing has not attracted enough attention, not only the weight of processing technology in the standard system is relatively light, but also the research on the impact of pre-processing on product quality is relatively lacking.

Method used

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  • Cold fresh duck meat product and pretreatment method thereof
  • Cold fresh duck meat product and pretreatment method thereof
  • Cold fresh duck meat product and pretreatment method thereof

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Embodiment Construction

[0043] The principles and features of the present invention are described below, and the examples given are only used to explain the present invention, and are not intended to limit the scope of the present invention.

[0044] 1.1 Experimental process

[0045] Source of material: Fresh duck breast meat produced by Hubei Xiao Hu Ya Food Co., Ltd.

[0046] 1.1.1 Effects of different bacteria reduction treatments on the quality of chilled fresh duck meat

[0047] Table 1 Optimization of bacteria reduction process for chilled fresh duck meat

[0048]

[0049]

[0050] Note: Electrolyzed water + chlorine dioxide: first treat with acidic oxidized electrolyzed water for 5 minutes, then oxidized electrolyzed water for 5 minutes; chlorine dioxide + electrolyzed water: first treat with chlorine dioxide for 5 minutes, then use acidic oxidized electrolyzed water for 5 minutes.

[0051]Through the preliminary research on the bacteria reduction rate of sodium hypochlorite, chlorine ...

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Abstract

The invention belongs to the technical field of processing raw meat products, and particularly relates to a cold fresh duck meat product and a pretreatment method thereof. The pretreatment method comprises the following steps: 1) rinsing the duck body with complete skin without feather with tap water after killing and removing internal organs to remove blood stain, and then pre-cooling the duck body with ice water; 2) processing the pre-cooled duck body with acidic oxidized electrolyzed water, and then treating the material with an aqueous solution of chlorine dioxide; and 3) flushing and draining the duck body, and then dividing the duck body into pieces to obtain the cold fresh duck meat pre-treatment product. The pretreatment method of the cold fresh duck meat product provided by the invention can effectively inhibit the growth and reproduction of spoilage microorganisms, and prolongs the shelf life.

Description

technical field [0001] The invention belongs to the technical field of fresh meat product processing, and in particular relates to a chilled fresh duck meat product and a pretreatment method thereof. Background technique [0002] China is the largest producer and consumer of waterfowl in the world, and the breeding of waterfowl accounts for more than 75% of the world's total, which is an important part of my country's animal husbandry. Hubei Province is a large province of waterfowl production and consumption in my country. There are many rivers and lakes in Hubei Province, and abundant aquatic animal and plant resources. ", "Jingwu" and a number of well-known domestic brands. In recent years, there have been occasional outbreaks of bird flu, which have had a huge impact on the duck industry. The live poultry market has been closed, and duck meat has continued to be "cabbage priced". Some enterprises with short industrial chains, small production scales, and single product ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L3/358
CPCA23L3/358A23L13/50
Inventor 侯温甫王宏勋易阳胥伟欧阳何一王丽梅周敏
Owner WUHAN POLYTECHNIC UNIVERSITY
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