Production method and application of goat skin lamb meat

Abstract

The invention relates to the technical field of meat product processing, and particularly discloses a production method of lamb meat with skin. According to the method, traditional mechanical peeling is replaced with hot water scalding unhairing, and the method comprises the following steps that healthy meat fat lambs with the month age of 6-12 months and the body weight of 30 kg or above are selected, fasting is conducted for 16 hours, water is forbidden for 6 hours, after slaughtering and bloodletting are conducted, the lambs are soaked in hot water at the temperature of 70 + / -2 DEG C to be scalded for 1 + / -0.5 min, and then the lambs are taken out; and then carrying out mechanical unhairing, flame singeing, fine trimming treatment, pre-cooling and acid discharging, and cutting and packaging. The method effectively solves the problems of low slaughter rate, complex processing flow and the like caused by a traditional skinning technology, the slaughter rate can be improved by 2% or above, the processing time is shortened, the sheep skin of the obtained lamb meat with skin is golden yellow, and the mutton obtained by the method is suitable for cooking modes such as stewing and barbecuing and has a good market prospect. The method has remarkable economic benefits and wide market application prospects.

Description

Technical Field

[0001] This invention belongs to the field of meat processing technology, specifically relating to a method for slaughtering and processing lambs aged 6 to 12 months with their skin on. This method is a method of producing lamb meat with skin on by using a hot water scalding process instead of the traditional skinning process. Background Technology

[0002] Lamb meat is favored by consumers for its tender muscle fibers, low fat content, and high protein content. At present, the industrial processing of lamb meat generally adopts mechanical skinning process. This process can obtain skinless lamb meat, but it has the following significant drawbacks: (1) The skinning process is complicated and time-consuming, which affects the overall processing efficiency; (2) The skin of specially fattened lambs usually does not meet the requirements of high-grade leather making due to its leather characteristics, and has low economic value. Improper disposal will increase costs; (3) Skinning causes the lamb carcass to lose the skin part, resulting in a decrease in slaughter rate and failure to maximize the value of raw materials.

[0003] While existing technologies offer other methods for processing lamb with skin, they involve complex processes such as marinating, roasting, and smoking, and primarily focus on preparing finished products with specific flavors. These methods are complex and time-consuming, making them unsuitable for the large-scale, high-efficiency production of lamb with skin as a basic raw material. Therefore, there is an urgent need in this field for a primary processing method for fattened lamb that can improve slaughter rate, simplify processing procedures, and enhance overall economic benefits. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of existing goat slaughtering and skinning techniques and to provide a method for producing lamb meat with skin based on a scalding process.

[0005] According to an embodiment of the present invention, the method for producing lamb with skin includes the following steps: raw material selection, slaughtering and bleeding, hot water scalding, mechanical dehairing, fine trimming, pre-cooling and aging, and cutting and packaging.

[0006] Raw material selection: Select healthy, disease-free, meat-grade fattened lambs aged 6-12 months and weighing over 30 kg, and fast them for 16 hours and withhold water for 6 hours; Slaughter and bleeding: Make an incision at the sheep's throat and cut the esophagus, trachea and carotid artery horizontally. The interval between stunning and slaughtering and bleeding should not exceed 1 minute, and the bleeding time should be 6±1 minutes. Scalding with hot water: Immerse the bleeding lamb in a constant temperature water bath at 70±2℃ for 1±0.5 minutes; this temperature and time can effectively loosen the hair follicles to remove the hair, while the lambskin is not cooked and maintains the best eating taste. Mechanical dehairing: After scalding, the lambs are placed in a dehairing machine to remove the wool from their bodies, and residual wool on the ears, hooves and other parts is cleaned manually. Fine finishing: Use a flame to singe off the fine hair roots on the surface of the lamb's body, so that the sheepskin turns golden yellow. Then remove the head and tail, remove the internal organs and four hooves, eviscerate the lamb, and wash it clean with a water gun. Pre-cooling and aging: Clean lambs with skin are hung at 0-4℃ for 18-24 hours to pre-cool and age, allowing the meat to mature and improve its flavor; Cutting and Packaging: After aging, the skin-on lambs are deboned and cut into pieces, then vacuum-packed or modified atmosphere packaged (the packaging is filled with gas, and the ratio of oxygen, carbon dioxide and nitrogen is precisely adjusted to 7:2:1), and stored frozen at -18°C or below.

[0007] The lamb skin product obtained by the method described in this invention is characterized by its golden-yellow skin, which is suitable for high-temperature short-time cooking, and the skin part can produce a unique chewy texture during the cooking process.

[0008] The method described in this invention replaces mechanical skinning with hot water scalding for hair removal. Compared with the prior art, the beneficial effects of this invention are: (1) By improving the scalding process, the average weight of finished product per unit lamb increases by more than 2% compared with the traditional skinning process, thereby improving the utilization rate of raw materials; (2) The process flow is simplified and efficiency is improved. The hot water scalding process is simpler than mechanical skinning and can shorten the processing time, thereby improving the efficiency of the production line; (3) The product has obvious advantages: the obtained lamb meat with skin is Q and tender, especially suitable for cooking methods such as stewing, which meets the market demand for specialty lamb products. Specific Implementation

[0009] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be described in detail below. Obviously, the described embodiments are merely some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other implementation methods obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0010] Fifty healthy Boer goats with an average age of 6 months and a weight of 30±2 kg were selected.

[0011] (1) The sheep rest in separate pens for 24 hours, stop feeding 16 hours before slaughter, and stop drinking water 6 hours before slaughter; (2) Place the lamb in a closed environment with a CO2 concentration of 84% and stun it for 1-3 minutes until the lamb is completely unconscious. Make a cut from the throat and cut the esophagus, trachea and carotid artery horizontally. The interval between stunning and slaughtering should not exceed 1 minute and the bleeding time should be 6±1 minutes. (3) Place the carcass in a hot water bath at 70°C and scald for 1 ± 0.5 minutes; after taking it out, send it to a roller-type hair removal machine for processing, and then manually clean the remaining hair; (4) Use a flame torch to singe off the fine hair roots so that the sheepskin turns golden yellow; then remove the head and tail, remove the internal organs and hooves, then open the entrails and rinse it clean with a water gun. (5) The carcass was placed in a cooling room at 2°C and suspended for 24 hours to remove acid. (6) After aging, the lamb carcass with skin is deboned and divided, and then modified atmosphere packaging is carried out (the packaging is filled with gas, and the ratio of oxygen, carbon dioxide and nitrogen is precisely adjusted to 7:2:1). After vacuum packaging, it is frozen and stored at -18°C.

[0012] The dressing percentage of ordinary goats is 48.68±3.66%. According to the measurement, the average dressing percentage of goats produced in this embodiment is 50.85±3.04%, which is 2.17% higher than that of lambs of the same batch using the traditional skinning process, and the processing time is shortened.

Claims

1. A method for producing lamb with skin, the method comprising the following steps: (1) Select healthy meat lambs aged 6-12 months with an empty stomach weight of over 30 kg, and fast them for 16 hours and for 6 hours. (2) Place the lamb in a closed environment with a CO2 concentration of ≥84% and stun it for 1-3 minutes until the lamb is completely unconscious. Make a cut from the throat and cut the esophagus, trachea and carotid artery horizontally. The interval between stunning and slaughtering should not exceed 1 minute and the bleeding time should be 6±1 minutes. (3) Immerse the slaughtered lamb in a constant temperature water bath at 70±2℃ for 1±0.5 minutes; (4) Place the scalded lamb in a dehairing machine to remove the wool from its body surface, and manually clean the remaining wool from the ears, hooves and other parts; (5) Use a flame torch to singe off the fine hair roots on the surface of the sheepskin to make it golden yellow. Then remove the head and tail, remove the internal organs and hooves, and then open the entrails and rinse it clean with a water gun. (6) Pre-cool and deacidify the refined carcass with skin at 0-4℃ for 18-24 hours; (7) After the acid is removed, the carcass with skin is deboned and divided, and then vacuum or modified atmosphere packaging (filling the packaging with gas, and precisely adjusting the ratio of oxygen, carbon dioxide and nitrogen to 7:2:1) is carried out, and then frozen and stored at -18°C or below.

2. The lamb in question is a Boer goat.