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Method for degreasing duck legs

A duck leg and degreasing agent technology, applied in the field of food processing, can solve the problems of high cost, long extraction time, fat oxidation, etc., and achieve the effect of mild degreasing conditions, good degreasing effect and easy cleaning

Inactive Publication Date: 2019-01-04
CHUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Enzymatic degreasing mainly uses lipase to hydrolyze fat into glycerol and fatty acids to achieve the purpose of degreasing, but it is easy to oxidize fat and affect the quality of duck meat; solvent extraction requires a long extraction time, and the reagents used are restricted by food safety; alkali saponification Affected by the concentration of lye and temperature, the degreasing effect is not good when the temperature is low, and it is unfavorable to the product when the temperature is high; supercritical fluid extraction is a better method, but its equipment is more expensive and the cost is higher

Method used

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  • Method for degreasing duck legs

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In step 1), the duck leg is thawed by water thawing method, ultrasonic-assisted water thawing method, etc., and then the fragmented tissue on the edge of the incision of the duck leg is removed, and the duck leg is trimmed until it is neat and free of minced meat hanging edges, and cleaned to remove blood stains.

[0033] In step 2), the method of piercing the skin of the duck leg is: use a needle to poke holes on the surface of the duck leg, and the depth of piercing is the degree of piercing into the fat layer. Generally, the number of piercing holes is 2 to 3 per cm 2 , the number of piercing holes in fat increased accordingly. The needles used need to be cleaned. They can be hundreds of needle boards, row needles, etc. If the amount is small, a single medium-sized sewing needle can be used.

[0034] In step 3), the first degreasing method of the duck leg is: place the duck leg after the perforation in the cleaning tank of the ultrasonic cleaning machine, add 2% tris...

Embodiment 2

[0038] In step 1), the duck leg is thawed by water thawing method, ultrasonic-assisted water thawing method, etc., and then the fragmented tissue on the edge of the incision of the duck leg is removed, and the duck leg is trimmed until it is neat and free of minced meat hanging edges, and cleaned to remove blood stains.

[0039] In step 2), the method of piercing the skin of the duck leg is: use a needle to poke holes on the surface of the duck leg, and the depth of piercing is the degree of piercing into the fat layer. Generally, the number of piercing holes is 3-4 per cm 2 , the number of piercing holes in fat increased accordingly. The needles used need to be cleaned. They can be hundreds of needle boards, row needles, etc. If the amount is small, a single medium-sized sewing needle can be used.

[0040] In step 3), the first degreasing method of the duck leg is: place the duck leg after the perforation in the cleaning tank of the ultrasonic cleaning machine, add 2.5% triso...

Embodiment 3

[0044] In step 1), the duck leg is thawed by water thawing method, ultrasonic-assisted water thawing method, etc., and then the fragmented tissue on the edge of the incision of the duck leg is removed, and the duck leg is trimmed until it is neat and free of minced meat hanging edges, and cleaned to remove blood stains.

[0045] In step 2), the method of piercing the skin of the duck leg is: use a needle to poke holes on the surface of the duck leg, and the depth of piercing is the degree of piercing into the fat layer. Generally, the number of piercing holes is 2 to 3 per cm 2 , the number of piercing holes in fat increased accordingly. The needles used need to be cleaned. They can be hundreds of needle boards, row needles, etc. If the amount is small, a single medium-sized sewing needle can be used.

[0046] In step 3), the first degreasing method of the duck leg is: place the duck leg after the perforation in the cleaning tank of the ultrasonic cleaning machine, add 2% tris...

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Abstract

The invention discloses a method for degreasing duck legs, and belongs to the technical field of food processing. The method includes steps of thawing the duck legs, cutting off irregular tissues at the edges of the duck legs to allow the duck legs to be regular, and thoroughly cleaning the duck legs; adding the duck legs in degreasing agents after holes are formed in the epidermis of the duck legs, placing the duck legs in the degreasing agents in ultrasonic waves and carrying out primary degreasing treatment; placing the duck legs and the degreasing agents in vacuum machines after the primary degreasing treatment is carried out, and degreasing the duck legs for the second time; fishing out the treated duck legs, and cleaning and draining the treated duck legs to obtain degreased lean duck legs. The method has the advantages that processes are simple, good degreasing effects can be realized, and harmful influence on the appearance, the meat quality and the like of the duck legs can beprevented.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for degreasing duck legs. Background technique [0002] In my country, duck is second only to chicken and is a common dish on the table. However, due to the large-scale collective breeding of meat ducks in recent years, the use of high-energy feed and a large number of feed additives, while the production cycle of meat ducks is shortened, the fat content in the body is gradually increasing, especially the fat content of duck legs. Up to 35%, much higher than the fat content in chicken, so many people are discouraged for health reasons, seriously affecting the consumption and sales of duck products. [0003] At present, the degreasing methods of meat products mainly include enzymatic degreasing, solvent extraction degreasing, lye degreasing, supercritical fluid extraction and other methods. Enzymatic degreasing mainly uses lipase to hydrolyze fat int...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L5/30
CPCA23L5/27A23L5/32
Inventor 蔡华珍焦长军童青云
Owner CHUZHOU UNIV
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