Modern production and preservation technology for keeping conventional sauce and bittern flavor of stewed ducks in soy sauce

Abstract

The invention discloses a modern production and preservation technology for keeping conventional sauce and bittern flavor of stewed ducks in soy sauce. The modern production and preservation technology taking red-feather ducks as raw materials comprises the following steps: loading the red-feather ducks on a conveyor belt, introducing the red-feather ducks into a power-up water slot to narcotize the red-feather ducks, bleeding, slaughtering and blanching the red-feather ducks, removing the feathers of the red-feather ducks by food-grade paraffin rosin glycerin ester, sorting and clearing up the red-feather ducks, pickling and performing smoke-curing on the red-feather ducks at an automatic tipper, performing tunnel type quick microwave roasting on the red-feather ducks, continuously cooking the red-feather ducks in bittern and saucing, automatically packaging the red-feather ducks in vacuum with a stretching film, performing heat-insulation type tunnel pasteurization on the packaged red-feather ducks by adopting a hot water recycling technology, quickly cooling the red-feather ducks in icy water, transporting and storing sterilized and packaged ducks by cold-chain preservation, and finally selling the stewed ducks in soy sauce in an ultraviolet ozone preservation refrigerators of chain-store shopping places. In the whole producing and processing process, not only is the conventional process kept, but also the modern production technology is adopted, so that the conventional flavor and food safety of the product are guaranteed. The stewed ducks in soy sauce are fragrant, have long-term aftertaste, and distinct fragrance. Moreover, the toughness of the duck fibers is strong, the meat is moderate in salty delicacy and chewy, and the duck bones are crisp and loose.

Description

[0001] technical field [0002] The invention relates to the field of food processing, in particular to a modern production and fresh-keeping technology of sauced duck with traditional stewed sauce. Background technique [0003] The traditional stewed poultry products with poultry and duck as raw materials are favored by consumers because of their strong aroma, good flavor and taste, and are easy to eat, and have broad market prospects. However, due to the high water activity and high nutritional content , Perishable, short shelf life and other characteristics, there are great food safety hazards, the current food consumption concept has also changed from the single pursuit of flavor in the past to both the pursuit of flavor and food safety. At present, the industrial production of traditional stewed poultry meat products is facing bottlenecks in the development of processing technology modernization, large-scale production, standardization of quality and safety. Three majo...

AI Technical Summary

Problems solved by technology

②Food safety issues of products: Most of the domestic sauced poultry meat products enterprises implement food packaging, sterilization, and cooling in stages, without forming a complete assembly line process route, and there are various food safety risks

③ Stability of product quality: traditional soy sauce food is popular because of its good flavor, but it is often difficult to ensure the stability and standardization of product quality in the traditional processing process

Images