CN109793037A - A kind of method of goose dehydration control - Google Patents
A kind of method of goose dehydration control Download PDFInfo
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- CN109793037A CN109793037A CN201711148034.5A CN201711148034A CN109793037A CN 109793037 A CN109793037 A CN 109793037A CN 201711148034 A CN201711148034 A CN 201711148034A CN 109793037 A CN109793037 A CN 109793037A
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- dehydration control
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Abstract
The present invention relates to a kind of goose dehydration control method, comprising the following steps: (1) to the fasting of meat goose, drinking-water is only provided；(2) stunning makes meat goose go into a coma using electro photoluminescence；(3) slaughter drips blood, using cutter by the portion's angitomy of meat gooseneck, abundant bloodletting；(4) unhairing is scalded；(5) internal organ are extractd, meat goose trunk is isolated；It is spare after being cleaned inside and outside meat goose trunk；(6) it is pre-chilled, meat goose trunk obtained by step (5) is put into pre-cooling pond, meat goose trunk slow cooling is made；(7) cold eventually, the meat goose trunk in step (6) is added in 0-2 DEG C of the water containing ice cube and is cooled down；(8) packaging refrigeration.The beneficial effects of the present invention are: stunning is carried out to meat goose, slaughter drips blood, make meat goose quick death and bloodletting, using pre-cooling, cold cooling means reduces the percentage of water loss of goose eventually.
Description
Technical field
The invention belongs to field of meat product processing, and in particular to a kind of method of goose dehydration control.
Background technique
Goose contains various amino acid necessary to growth in humans develops, and forms the ratio close to amino acid needed by human body
Example, from biological value, goose is complete protein, good protein.Fat content in goose is lower, only compares chicken
Meat height is a bit, more much lower than other meat；Not only fat content is low for goose, but also quality is good, and the content of unsaturated fatty acid is high,
Especially linolenic acid content is more than other meats, advantageous to human health.The fusing point of goose fat is also very low, soft,
It is easy to be digested.In existing market, main goose sales aid is informal voucher goose frozen meat, but due to the jelly of goose
The phenomenon that pre-treatment is bad, will appear serious dehydration during frozen meat defreezing, causes the goose mouthfeel cooked out bad, meat hair
Firmly, it is always anhydrous that bavin, meat are sent out；Therefore it provides a kind of method of goose dehydration control, becomes one of those skilled in the art's urgent need to resolve
Problem.
Summary of the invention
The present invention provides a kind of method of goose dehydration control in order to solve the above technical problems, comprising the following steps:
(1) to the fasting of meat goose, drinking-water is only provided；
(2) stunning makes meat goose go into a coma using electro photoluminescence；
(3) slaughter drips blood, using cutter by the portion's angitomy of meat gooseneck, abundant bloodletting；
(4) unhairing is scalded；
(5) internal organ are extractd, meat goose trunk is isolated；It is spare after being cleaned inside and outside meat goose trunk；
(6) it is pre-chilled, meat goose trunk obtained by step (5) is put into pre-cooling pond, meat goose trunk slow cooling is made；
(7) cold eventually, the meat goose trunk in step (6) is added in 0-2 DEG C of the water containing ice cube and is cooled down；
(8) packaging refrigeration.
The beneficial effects of the present invention are: by carrying out stunning to meat goose, slaughter drips blood, make meat goose quick death and bloodletting,
Meat goose is dead fast, no struggle, and internal glycogen will not occur anaerobic respiration and then cause to generate lactic acid reduction pH, and the height of pH can
To directly affect the percentage of water loss of frozen meat, the low then percentage of water loss of pH is high, and then percentage of water loss is low by pH high, and the present invention is effectively kept away through the above scheme
The pH for having exempted from goose is reduced, and then improves the retentiveness of goose, reduces percentage of water loss.
Further, for the electro photoluminescence voltage used in step (2) for 36-110V, the setting of voltage is one of electro photoluminescence
Important parameter, it can directly affect the stunning effect of electro photoluminescence, if voltage setting is improper, nobbler rate substantially only has
30%, hidden danger on the one hand is brought to staff, so that meat goose is generated extravasated blood, seriously affect bloodletting effect in turn
The percentage of water loss of goose is influenced, and if failing nobbler, meat goose can resist violently, reduces internal goose pH, it also can shadow
The percentage of water loss of goose is rung, voltage is set as 36-110V by the present invention, and ensure that not only will not make meat goose directly dead, but also will not go out
Now shock by electricity not dizzy situation.
Further, the drip blood method used in step (3) is sharp knife puncture method or chooses the method for killing.Sharp knife puncture method is operation
Neck after personnel hold gooseneck boom with a hand, another hand sharp knife are punctured from gooseneck lower jaw, are cut off two vascellum laterale of neck, are allowed blood
It is flowed out from the carotid artery vascular of cutting.Choosing the method for killing is neck after operator holds gooseneck boom with a hand, another hand knife
Point breaks two vascellum laterale of neck from gooseneck lower jaw, and blood is allowed to flow out from the carotid artery vascular of cutting.The both methods edge of a knife is smaller,
The edge of a knife is small to be advantageous in that blood is not easy to go out cohesion, solidification in the edge of a knife, and bloodletting is thorough, and goose is not likely to produce extravasated blood.
Further, the temperature of pre-cooling pond is controlled at 5 DEG C or less in step (6).The time being pre-chilled in step (6) is pre-cooling
More than half of the sum of time and whole cool time.The sum of step (6) pre-cooling, step (7) whole cold time are at least 40 minutes.Step
Suddenly in (7), it is 10 DEG C or less that meat goose trunk, which need to be cooled to trunk central temperature,.
Beneficial effect using above-mentioned further scheme is: by pre-cooling and whole cold twice continuous cooling step, making goose
It can be cooled down by an interim cooling step, goose will not lead to goose aging and then increasing since temperature reduces rapidly
The percentage of water loss of big goose.
Step (8) needs are put into freezer in meat goose slaughter bloodletting 90 minutes.It, need to be by meat obtained by step (7) in step (8)
In the freezer that the packaging refrigeration of goose trunk is -30 DEG C to temperature.
Beneficial effect using above-mentioned further scheme is: meat goose kills bloodletting and is put into -30 DEG C of item after handling rapidly
It is refrigerated under part, meat goose is also not up to rigor stage and all procedure of processings are completed, and the retentiveness of goose is good, is not easy dehydration.
Specific embodiment
Principles and features of the present invention are described with the following Examples, the given examples are served only to explain the present invention,
It is not intended to limit the scope of the present invention.
The present invention provides a kind of method of goose dehydration control, comprising the following steps: (1) choice meat goose is chosen, in slaughter
First 12 hours to the fasting of meat goose, the sufficient drinking-water of offer；(2) meat goose is made to go into a coma using 64V electro photoluminescence；(3) operator is with one
Hand holds neck after gooseneck boom, and another hand sharp knife is punctured from gooseneck lower jaw, cuts off two vascellum laterale of neck, allows neck of the blood from cutting
Flowed out in arteries, drip blood 5-6 minutes can bloodletting it is clean；(4) goose body is scalded using 59 DEG C of water, is gone after scalding
Hair；(5) internal organ are extractd, meat goose trunk is isolated；It will be spare after external application clear water cleaning in meat goose trunk；(6) it is pre-chilled, by step
(5) gained meat goose trunk is put into 4 DEG C of pre-cooling pond, intermittently and is continuously removed and placed into meat goose trunk, is made meat goose trunk
Slow cooling is pre-chilled 25 minutes；(7) cold eventually, the meat goose trunk in step (6) is added in 2 DEG C of the water containing ice cube into one
Step cooling, cold 10 minutes eventually；(8) packaging refrigeration is put into -30 DEG C after packing the meat goose trunk after cooling that step (7) obtains
Freezer in refrigerate.
Effect example:
One, detection method
(1) freezing goose is taken out from freezer, puts rapidly to weigher and weighs；
(2) freezing goose standing is thawed, until there is no juice outflows；
(3) goose after thawing is put to weigher and is weighed.
Percentage of water loss=(freezing goose weight-goose weight after thawing)/freezing goose weight * %
Two, percentage of water loss effect detection:
It takes and refrigerates 8 parts of freezing goose in -30 DEG C of freezers described in the embodiment of the present invention, carried out according to above-mentioned detection method
Percentage of water loss detection, the result is as follows:
| Freeze goose sample | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| Percentage of water loss (%) | 5.2 | 5.3 | 4.8 | 4.9 | 5.0 | 5.1 | 4.8 | 5.0 |
The standard of national fowl poultry kind percentage of water loss are as follows: 8% or less pork, 8% or less beef, chicken 6% are hereinafter, goose can be according to
According to chicken percentage of water loss standard determination, in existing market, it is very rare that goose percentage of water loss reaches 6% meat products below, substantially
It is all just up to standard or slightly less than standard percentage of water loss, by upper table detection data it is found that the application is controlled by above-mentioned dehydration
Method substantially reduces the percentage of water loss of goose, and percentage of water loss is minimum up to 4.8%, and average percentage of water loss is less than one percentage of national standard
Point.
The beneficial effects of the present invention are: meat goose is led to syncope by electric shock before slaughter meat goose, then quick bloodletting, and pass through
Fasting processing before slaughter, in addition the bloodletting mode of sharp knife puncture method allow the complete bloodletting of meat goose, improve the water holding of goose
Property, reduce goose percentage of water loss；By pre-cooling and cold twice continuous cooling step eventually, keep goose interim by one
Cooling step cooling, goose will not due to temperature reduces rapidly and cause goose aging so that increase goose percentage of water loss.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of method of goose dehydration control, which comprises the following steps:
(1) to the fasting of meat goose, drinking-water is only provided；
(2) stunning makes meat goose go into a coma using electro photoluminescence；
(3) slaughter drips blood, using cutter by the portion's angitomy of meat gooseneck, abundant bloodletting；
(4) unhairing is scalded；
(5) internal organ are extractd, meat goose trunk is isolated；It is spare after being cleaned inside and outside meat goose trunk；
(6) it is pre-chilled, meat goose trunk obtained by step (5) is put into pre-cooling pond, meat goose trunk slow cooling is made；
(7) cold eventually, the meat goose trunk in step (6) is added in 0-2 DEG C of the water containing ice cube and is cooled down；
(8) packaging refrigeration.
2. a kind of method of goose dehydration control according to claim 1, which is characterized in that used in the step (2)
Electro photoluminescence voltage be 36-110V.
3. a kind of method of goose dehydration control according to claim 1, which is characterized in that used in the step (3)
Drip blood method be sharp knife puncture method or choose the method for killing.
4. a kind of method of goose dehydration control according to claim 1, which is characterized in that pre-cooling in the step (6)
The temperature in pond is controlled at 5 DEG C or less.
5. a kind of method of goose dehydration control according to claim 1, which is characterized in that pre-cooling in the step (6)
Time be the sum of pre-coo time and whole cool time more than half.
6. a kind of method of goose dehydration control according to claim 1, which is characterized in that step (6) pre-cooling, step
Suddenly the sum of (7) whole cold time is at least 40 minutes.
7. a kind of method of goose dehydration control according to claim 1, which is characterized in that in the step (7), meat goose
It is 10 DEG C or less that trunk, which need to be cooled to trunk central temperature,.
8. a kind of method of goose dehydration control according to claim 1, which is characterized in that in the step (8), need by
In the freezer that the packaging refrigeration of meat goose trunk obtained by step (7) is -30 DEG C to temperature.
9. a kind of method of goose dehydration control according to claim 8, which is characterized in that the step (8) needs
Meat goose slaughter is put into freezer in bloodletting 90 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711148034.5A CN109793037A (en) | 2017-11-17 | 2017-11-17 | A kind of method of goose dehydration control |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711148034.5A CN109793037A (en) | 2017-11-17 | 2017-11-17 | A kind of method of goose dehydration control |
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| CN109793037A true CN109793037A (en) | 2019-05-24 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388940A (en) * | 2011-11-18 | 2012-03-28 | 扬州天歌鹅业发展有限公司 | Bagged cold-fresh goose processing method |
| CN104286133A (en) * | 2014-10-30 | 2015-01-21 | 北京金星鸭业有限公司 | Automatic duck head hanging device, waxdip delivery system and method for waxdip delivery system |
| CN104286132A (en) * | 2014-08-08 | 2015-01-21 | 广东羽威农业集团有限公司 | Automated processing line and processing method for waterfowls |
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2017
- 2017-11-17 CN CN201711148034.5A patent/CN109793037A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388940A (en) * | 2011-11-18 | 2012-03-28 | 扬州天歌鹅业发展有限公司 | Bagged cold-fresh goose processing method |
| CN104286132A (en) * | 2014-08-08 | 2015-01-21 | 广东羽威农业集团有限公司 | Automated processing line and processing method for waterfowls |
| CN104286133A (en) * | 2014-10-30 | 2015-01-21 | 北京金星鸭业有限公司 | Automatic duck head hanging device, waxdip delivery system and method for waxdip delivery system |
Non-Patent Citations (6)
| Title |
|---|
| 姜凤丽，曹斌主编: "《动物性食品卫生检验技术》", 31 August 2014, 北京：中国农业大学出版社 * |
| 常泽军: "《肉鸡》", 31 January 2006 * |
| 徐伟琦: "《畜禽检疫检验手册》", 30 July 2000, 上海科学技术出版社 * |
| 石介平等译: "《食品化学》", 28 February 2008 * |
| 米志娟，马贵民: "《绿色食品生产管理》", 31 August 2012, 北京：中国环境科学出版社 * |
| 郎丰功: "《山东家禽》", 30 May 2000, 山东科学技术出版社 * |
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