A novel additive-free duck meat and production method thereof

Abstract

The present invention relates to a novel additive-free duck meat and a production method thereof. Step 1: pre-treating the raw material to obtain duck meat; step 2: drying the duck meat through multiple temperature stages, wherein the multiple temperature stages are sequentially a first temperature, a second temperature, and a third temperature, wherein the first temperature and the third temperature are higher than the second temperature. Pure duck meat without additives is prepared, which improves palatability and is healthier.

Description

Technical Field

[0001] The invention relates to the field of pet food, and in particular to novel additive-free duck meat and a production method thereof. Background Art

[0002] Duck meat is widely used in pet food. Duck meat is rich in nutrients and provides necessary protein and energy supplements for pet dogs during their growth. Duck meat also has the effect of nourishing yin and blood, and can be suitable for feeding weak pet dogs.

[0003] Duck meat is also a low-allergenic meat. For a few pet dogs that are allergic to meat and have a low digestion and metabolism coefficient, you can try eating duck meat. In addition, duck meat has a low fat content and a low melting point of fatty acids, which is more conducive to digestion. It will not easily cause fat accumulation when eaten like other meats. Duck meat is also rich in unsaturated fatty acids, with a ratio close to the ideal value, which promotes the growth and metabolism of pet dogs' skin and hair, and increases the elasticity of pet dogs' skin and the luster of their hair. In addition, eating duck meat can reduce and avoid tear marks caused by improper feeding of pet dogs. General pet duck meat snacks are made by slicing duck meat, adding various auxiliary materials to adjust the ratio of various ingredients, and then continuously drying at 60℃-70℃ until the finished product.

[0004] The existing processing technology for preparing duck jerky has poor palatability because it needs to add various auxiliary ingredients, or the duck jerky adds too much starch, which causes the blood sugar of pet dogs to rise, affecting the health of pet dogs. In addition, duck jerky generally adds some plant starch, moisturizers and other food additives. Just like humans, excessive consumption of foods containing various additives will affect physical health, and eating too much will also be detrimental to the health of pet dogs.

[0005] The existing products on the market generally cannot be dried at low temperatures because various auxiliary materials and moisturizers need to be dissolved in water, which will increase the moisture content of the duck meat, making it difficult to dry at low temperatures. If low temperatures are used, the drying time will be greatly extended, resulting in excessive microorganisms and quality changes in the duck meat before it is dried. Therefore, the only option is to increase the temperature, but increasing the temperature will lead to adverse factors such as the loss of nutrients.

[0006] The dried duck meat currently on the market is added with various auxiliary materials and continuously baked at medium and high temperatures, which makes the dried duck meat have a certain toughness, soft but not brittle, and not easy to tear, which affects the pet dog's interest in chewing and may even cause sticking to the teeth and damage the teeth. In addition, the high temperature also causes the loss of some nutrients in the duck meat itself. Summary of the invention

[0007] Based on this, it is necessary to provide a new type of additive-free duck meat and a preparation method thereof to address the above-mentioned technical problems. This method can not only retain the nutrients in the duck meat to a greater extent, but also maintain excellent palatability, and there are no health problems caused by additives.

[0008] Aiming at the shortcomings of the general salted jerky production technology, the present invention adopts pure duck meat for drying, and achieves no additives.

[0009] In order to achieve the above object, in one aspect, the present invention provides a novel method for producing additive-free duck meat, comprising the following steps:

[0010] Step 1: pre-processing the raw materials to obtain duck meat;

[0011] Step 2: Drying the duck meat through multiple temperature stages, wherein the multiple temperature stages are sequentially a first temperature, a second temperature, and a third temperature, wherein the first temperature and the third temperature are higher than the second temperature; obtaining pure duck meat without additives.

[0012] In some embodiments, the first temperature is 70-75°C, the second temperature is 50-55°C, and the third temperature is 75-80°C; the drying time at the first and third temperatures is 1.5-2.5 hours, and the drying time at the second temperature is 6-8 hours. The moisture content of the duck meat is 17±0.5%.

[0013] In some embodiments, the pretreatment includes: thawing the duck meat, degreasing the duck meat, and pounding and kneading the duck meat.

[0014] Among them, the duck meat is pounded, rolled and kneaded, which reduces the toughness of the duck meat and makes the duck meat crispy but not hard. After tearing it open, the muscle fibers are obvious, it does not stick to the teeth, and it has a strong aroma.

[0015] In some embodiments, thawing the duck meat includes: thawing the frozen duck meat at 0°C-7°C until the core temperature of the duck meat is -1°C-5°C, and the thawing time is 12-18 hours.

[0016] In some embodiments, degreasing the duck meat includes: removing fat from the surface of the thawed duck meat, and then slicing it.

[0017] In some embodiments, the pounding and kneading of duck meat includes: putting the sliced ​​duck meat into a machine for tumbling and beating for 15-25 minutes, and then placing it on a mesh.

[0018] In some embodiments, the mesh is made of Teflon material.

[0019] In some embodiments, when drying is performed at a first temperature, exhaust is not performed and the humidity is maintained between 65% and 75%. When drying is performed at a second temperature, exhaust is performed.

[0020] At this time, when drying at the first temperature, the meat fibers are processed under high temperature and high humidity conditions. Only under high temperature conditions, the meat products lose water quickly, and the surface is quickly dried to lock the internal moisture, which is easy to cause uneven texture. At the same time, high temperature and high humidity prevent the outer layer of duck meat from losing moisture quickly. While the protein is denatured, a certain amount of moisture is maintained to form uniform filamentous duck meat fibers. At the same time, under high temperature and high humidity, harmful microorganisms such as E. coli and Salmonella can be effectively killed, maintaining high standards of product hygiene, while reducing microbial control and reducing the dosage of later irradiation sterilization. High irradiation dosage will destroy the nutritional elements of duck meat while killing microorganisms; when drying at the second temperature, moisture can be locked at low temperature; when drying at the third temperature, high temperature sterilization can be performed and the aroma of meat can be stimulated, increasing the crispness of the jerky and improving the taste.

[0021] On the other hand, the present invention provides a novel additive-free duck meat prepared by any of the above production methods.

[0022] By implementing the above solution of the present invention, the following beneficial effects can be obtained:

[0023] 1. Additive-free duck meat is produced, which does not contain additives, improves palatability and is healthier.

[0024] 2. Through the variable temperature slow baking process, the meat fiber is processed at high temperature and high humidity in the early stage, the moisture is locked in at low temperature in the middle stage, and the meat is sterilized at high temperature in the later stage to stimulate the aroma of the meat and increase the crispness of the jerky, thereby improving the taste.

[0025] 3. The problem that low-temperature drying is difficult in the traditional process due to the addition of various auxiliary materials is solved. The present invention can maintain the original nutritional elements of duck meat to the greatest extent through low-temperature drying. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 Detailed description of the invention The flowchart shows some embodiments of the method for producing the novel additive-free duck meat of the present invention. DETAILED DESCRIPTION

[0027] The following will be combined with the accompanying drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. The following description of at least one exemplary embodiment is actually only illustrative and is by no means intended to limit the present invention and its application or use. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] Example 1

[0029] This embodiment provides a novel method for producing additive-free duck meat, comprising:

[0030] Step 1: Thaw the frozen duck meat in a refrigerated state until the core temperature of the duck meat is 0°C, which takes 15 hours to keep the duck meat fresh. Cut off the fat on the surface of the thawed duck meat and then slice it by machine.

[0031] The sliced ​​duck meat is put into the machine for tumbling and beating for 20 minutes, and then placed on a clean and flat mesh. The minced meat is spliced. During the placement process, the duck meat slices are pressed flat on the Teflon mesh to prevent the duck meat from warping and deforming during the drying process.

[0032] The slice size is 0.5cm thick and 20-30cm in area. 2 .

[0033] Step 2: Dry the duck meat at multiple temperature stages: 73°C in the early stage, close the exhaust, keep the humidity at 70%±2, and dry for 2 hours; then open the exhaust, keep the humidity at 40%±2 at 53°C, and dry for 7 hours; then adjust the drying room temperature to 78°C, keep the humidity at 40%±2, and dry for 2 hours. At this time, the moisture content of the duck meat is 16.7%.

[0034] Example 2

[0035] This embodiment provides a novel method for producing additive-free duck meat, comprising:

[0036] Step 1: Thaw the frozen duck meat in a refrigerated state until the core temperature of the duck meat is 0°C, which takes 15 hours to keep the duck meat fresh. Cut off the fat on the surface of the thawed duck meat and then slice it by machine.

[0037] The sliced ​​duck meat is put into the machine for tumbling and beating for 20 minutes, and then placed on a clean and flat mesh. The minced meat is spliced. During the placement process, the duck meat slices are pressed flat on the Teflon mesh to prevent the duck meat from warping and deforming during the drying process.

[0038] The slice size is 0.5cm thick and 20-30cm in area. 2 .

[0039] Step 2: Dry the duck meat at multiple temperature stages: 70°C in the early stage, close the exhaust, keep the humidity at 70%±2, and dry for 2.1 hours; then open the exhaust, keep the humidity at 40%±2 at 50°C, and dry for 8 hours; then adjust the drying room temperature to 75°C, keep the humidity at 40%±2, and dry for 2.2 hours. At this time, the moisture content of the duck meat is 17.5%.

[0040] Example 3

[0041] This embodiment provides a novel method for producing additive-free duck meat, comprising:

[0042] Step 1: Thaw the frozen duck meat in a refrigerated state until the core temperature of the duck meat is 0°C, which takes 15 hours to keep the duck meat fresh. Cut off the fat on the surface of the thawed duck meat and then slice it by machine.

[0043] The sliced ​​duck meat is put into the machine for tumbling and beating for 20 minutes, and then placed on a clean and flat mesh. The minced meat is spliced. During the placement process, the duck meat slices are pressed flat on the Teflon mesh to prevent the duck meat from warping and deforming during the drying process.

[0044] The slice size is 0.5cm thick and 20-30cm in area. 2 .

[0045] Step 2: Dry the duck meat at multiple temperature stages: 75°C in the early stage, close the exhaust, keep the humidity at 70%±2, and dry for 1.9 hours; then open the exhaust, keep the humidity at 40%±2 at 55°C, and dry for 6 hours; then adjust the drying room temperature to 80°C, keep the humidity at 40%±2, and dry for 1.9 hours. At this time, the moisture content of the duck meat is 17.2%.

[0046] Comparative Example 1

[0047] Step 1: Same as Example 1.

[0048] Step 2: Dry the duck meat through multiple temperature stages: turn off the exhaust, set the temperature to 73°C in the early stage, keep the humidity at 70%±2, and dry for 2 hours; then adjust the drying room temperature to 78°C, keep the humidity at 40%±2, and dry for 4.5 hours.

[0049] Comparative Example 2

[0050] Step 1: Same as Example 1.

[0051] Step 2: Dry the duck meat at multiple temperature stages: open the exhaust, maintain the humidity at 40% ± 2 at 53°C, and dry for 7 hours; then adjust the drying room temperature to 78°C, maintain the humidity at 40% ± 2, and dry for 3.6 hours.

[0052] Comparative Example 3

[0053] Step 1: Same as Example 1.

[0054] Step 2: Dry the duck meat at multiple temperature stages: initially at 73°C, close the exhaust, maintain the humidity at 70% ± 2, and dry for 4.2 hours; then open the exhaust, maintain the humidity at 40% ± 2 at 53°C, and dry for 7 hours.

[0055] Comparative Example 4

[0056] Step 1: Same as Example 1.

[0057] Step 2: Dry the duck meat through multiple temperature stages: open the exhaust, keep the humidity at 40% ± 2 throughout the process, dry at 73°C for 1.5 hours in the early stage; dry at 53°C for 7 hours; then adjust the drying room temperature to 78°C and dry for 2 hours.

[0058] The moisture content of the duck meat obtained in the above comparative examples 1-4 is consistent with that in Example 1 (the error is less than 1%), and it is confirmed through experiments that the difference in moisture content will not have a significant impact on palatability.

[0059] Palatability evaluation method: the "double bowl" test

[0060] Principle of the Double Bowl Test: The test is based on the assumption that the more a food is consumed, the more palatable it is.

[0061] An individual pair (double bowl) desire test based on a comparison between two foods was conducted.

[0062] According to the test objectives, the test was conducted on a group of 20 dogs; Type of dog: Beagle.

[0063] How to test:

[0064] Weigh 300 g of duck meat A and duck meat B of the same weight and place them in the same bowl.

[0065] Duration of the test: about 15 minutes to about 30 minutes (if one of the two bowls is completely eaten before the end of the test, both bowls are removed and the test is stopped.) The test period is 8 days, and the positions of the two bowls are switched every other day.

[0066] Consumption rate ratio % (CR)

[0067] Calculation formula:

[0068] CRA = consumption of A (g) × 100 / (consumption of A + B) (g)

[0069] CRB = consumption of B (g) × 100 / (consumption of A + B) (g)

[0070] The results are as follows:

[0071] Table 1

[0072] Group CRA(%) CRB(%) Example 1A, Example 2B 51.2 48.8 Example 1A, Example 3B 50.8 49.2 Example 1A, Comparative Example 1B 64.4 35.6 Example 1A, Comparative Example 2B 69.1 30.9 Example 1A, Comparative Example 3B 58.3 41.7 Example 1A, Comparative Example 4B 58.7 41.3

[0073] According to the results of the "double bowl" test in Table 1, it can be found that better palatability is achieved through the variable temperature slow baking process, and the high temperature and high humidity treatment in the early stage further improves the palatability of the duck meat, with significant effects.

[0074] So far, the embodiments of the present invention have been described in detail. In order to avoid obscuring the concept of the present invention, some details known in the art are not described. Based on the above description, those skilled in the art can fully understand how to implement the technical solution invented here.

[0075] Although some specific embodiments of the present invention have been described in detail by way of examples, it should be understood by those skilled in the art that the above examples are for illustration only and are not intended to limit the scope of the present invention. It should be understood by those skilled in the art that the above embodiments may be modified or some technical features may be replaced by equivalents without departing from the scope and spirit of the present invention. The scope of the present invention is defined by the appended claims.

Claims

1. A novel method for producing additive-free duck meat, comprising the following steps: Step 1: pre-processing the raw materials to obtain duck meat; Step 2: drying the duck meat at multiple temperature stages, wherein the multiple temperature stages are sequentially a first temperature, a second temperature, and a third temperature, wherein the first temperature and the third temperature are higher than the second temperature; the first temperature is 70-75°C, the second temperature is 50°C-55°C, and the third temperature is 75-80°C; the drying time at the first temperature and the third temperature is 1.5-2.5 hours, and the drying time at the second temperature is 6-8 hours; obtaining pure duck meat without additives; in, When drying at the first temperature, exhaust is not performed and the humidity is maintained between 65% and 75%; when drying at the second temperature, exhaust is performed and the humidity is maintained at 40% ± 2; When drying at the third temperature, exhaust air to maintain the humidity at 40%±2; The pretreatment includes: thawing the duck meat, degreasing the duck meat, and pounding and kneading the duck meat; The duck meat degreasing method comprises: removing fat blocks on the surface of the thawed duck meat, and then slicing; The slice thickness is 0.5 cm.

2. The method for producing novel additive-free duck meat according to claim 1, wherein: The duck meat thawing comprises: thawing the frozen duck meat at 0°C-7°C until the core temperature of the duck meat is -1°C-5°C, and the thawing time is 12-18 hours.

3. The method for producing novel additive-free duck meat according to claim 1, wherein: The duck meat pounding and rolling comprises: putting the sliced ​​duck meat into a machine for rolling and pounding for 15-25 minutes, and then placing the sliced ​​duck meat on a mesh.

4. The method for producing novel additive-free duck meat according to claim 3, wherein: The mesh is made of Teflon material.

5. A new type of additive-free duck meat, characterized in that: Prepared according to any one of the production methods of claims 1-4.

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