Cut duck sterilization technology

Abstract

The invention discloses a cut duck sterilization technology which comprises hot water spraying control in a duck slaughtering process and cutting environment control, wherein the hot water spraying control in the slaughtering process is realized by implementing hot water spraying on duck for 3-5min through hot water of 60-80 DEG C; the cutting environment control includes control over environment temperature, environment cleanliness, sanitary conditions of cutting tools and equipment, and sanitary conditions of operators. According to the cut duck sterilization technology disclosed by the invention, the sterilization process is free from any antiseptic and bactericidal additives and a sterilization effect is significant; initial bacterial count of the cut duck is effectively reduced, and an application effect is more remarkable for slaughtering and cutting enterprises serious in pollution; in addition, the sterilization technology can realize modern mass production, therefore industry development is promoted while the production efficiency is improved.

Description

technical field [0001] The invention relates to food safety control, in particular to the technology of reducing bacteria in divided duck meat, and belongs to the technical field of food processing. Background technique [0002] The initial number of bacteria in food has seriously affected the safety of food, especially raw meat, as a rich nutrient medium, is especially suitable for the proliferation of microorganisms, and it is very easy to cause rapid proliferation of microorganisms due to high initial number of bacteria and improper storage conditions. It loses its commodity value, and even causes food safety incidents such as food poisoning in severe cases. Therefore, on the one hand, the initial bacterial count of raw meat will have a greater impact on the safety of the product; on the other hand, it will seriously affect the reputation of the company, and the indirect economic loss will be more significant and the impact will be longer. [0003] There are many ways to...

AI Technical Summary

Problems solved by technology

[0002] The initial number of bacteria in food has seriously affected the safety of food, especially raw meat, as a rich nutrient medium, is especially suitable for the proliferation of microorganisms, and it is very easy to cause rapid proliferation of microorganisms due to high initial number of bacteria and improper storage conditions. It loses its commodity value, and even causes food safety incidents such as food poisoning in serious cases.

Therefore, on the one hand, the initial bacterial count of raw meat will have a greater impact on the safety of the product; on the other hand, it will seriously affect the reputation of the company, and the indirect economic loss will be more significant, and the impact will be relatively long-term

[0003] There are many ways to control the initial bacterial count of raw meat, such as environmental control, sterilization treatment, adding preservatives or fungicides, etc. Due to the restriction of adding food additives to raw meat and the inability to perform thermal sterilization treatment, currently only environmental control and process control can Effectively reduce the initial bacterial load of raw meat, but these technologies are mainly used in large-scale and large-scale livestock cattle, pigs, and chickens, and the control of duck meat has not yet been studied and applied. Due to the small production scale and poor environmental control , resulting in a relatively high initial number of bacteria in the current segmented duck meat, which seriously affects the quality and safety of the product