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Process for aging meat duck after butchering

A processing technology, meat duck technology, applied in the direction of processed meat, poultry processing, slaughtering, etc., can solve the problem of low proportion of deacidified livestock meat, etc., and achieve the effects of improving eating quality, water retention, and absorption utilization

Active Publication Date: 2010-10-20
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Domestic research on deacidified meat is still in its infancy. At present, the proportion of deacidified livestock meat in the domestic market is still relatively low, and the research and application of deacidified poultry meat is still blank.

Method used

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  • Process for aging meat duck after butchering
  • Process for aging meat duck after butchering

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Sheldon ducks with an individual gross weight of 2.5-3.0kg are selected, and the raw ducks are slaughtered, bled, depilated, eviscerated, and the tail is removed to obtain bare ducks. Wash the blood and debris on the surface, hang and drain for 40 minutes, and place it in a pre-cooling workshop at 10°C for 30 minutes; pass the bare duck through the spray tunnel through the rotary rail, use an atomizing nozzle, and use 1.5% lactic acid solution (water temperature 10°C) Spray evenly on the surface of the bare duck (about 10 minutes). After spraying, it is directly transported to the acid discharge workshop; the acid discharge is carried out in two stages. The first stage: the workshop temperature is 7°C, the humidity is 75%, and the time is 2 hours. The second stage: the workshop temperature is 4°C, the humidity is 90%, and the time is 14 hours; after acid discharge, it can be divided (the temperature of the divided workshop is 6°C), after vacuum packaging, refrigerated st...

Embodiment 2

[0029] Muscovy ducks with an individual gross weight of 3.5-4.0kg are selected, and the raw ducks are slaughtered, bled, depilated, eviscerated, and the tail is removed to obtain bare ducks. Wash the blood and debris on the surface, hang and drain for 40 minutes, and place it in a pre-cooling workshop at 10°C for 30 minutes; pass the bare duck through the spray tunnel through the rotary rail, use an atomizing nozzle, and use 1.5% lactic acid solution (water temperature 10°C) Spray evenly on the surface of the bare duck (about 10 minutes). After spraying, it is directly transported to the acid discharge workshop; the acid discharge is carried out in two stages. The first stage: the workshop temperature is 8°C, the humidity is 73%, and the time is 3.0 hours. The second stage: the workshop temperature is 4°C, the humidity is 85%, and the time is 14 hours; after acid discharge, it can be divided (the division workshop temperature is 6°C), after vacuum packaging, refrigerated storag...

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Abstract

The invention belongs to the technical field of agro-product processing, and relates to a process for aging a meat duck after butchering. The process is characterized in that the butchered and cleanedmeat duck is subjected to acid discharge after precooling and spray preservation, wherein the acid discharge is carried out by two stages: the first stage is at a temperature of between 5 and 8 DEG Cand humidity of between 70 and 75 percent for 2 to 3 hours; and the second stage is at a temperature of between 0 and 4 DEG C and humidity of between 85 and 90 percent in 13 to 14 hours. Experimentsprove that the method can obviously improve the tenderness, moisture retention, flavor and other comprehensive qualities of the killed meat duck, and can ensure and improve product safety through spray preservation. The process has short period and convenient operation, and can be applied to industrial production.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing and relates to a post-mortem acid discharge processing technology for meat ducks. Background technique [0002] After the animal is slaughtered, the oxygen supply in the body stops, but the biochemical reaction in the cell is still going on. With the anaerobic glycolysis of glycogen, the lactic acid and ATP content continue to decline, causing the muscle fiber to contract continuously and gradually stiffen. At this time, the meat is hard , poor water retention, not suitable for direct processing and consumption. Stiff muscles are gradually softened by the decomposition of muscle fibers and structural proteins by endogenous muscle enzymes (mainly calcium-activated enzymes and cathepsins in lysosomes), making the meat tender and juicy, easy to rot , delicate taste, delicious taste, and high nutritional value, the muscle at this time can be called "acid-removing meat". [00...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C21/00A23L1/315A23L13/50
Inventor 徐为民刘芳王道营诸永志沙琴李超李艳亮
Owner JIANGSU ACAD OF AGRI SCI
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