CN103004948A - Modified atmosphere preservation method of duck carcass - Google Patents
Modified atmosphere preservation method of duck carcass Download PDFInfo
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- CN103004948A CN103004948A CN 201210496206 CN201210496206A CN103004948A CN 103004948 A CN103004948 A CN 103004948A CN 201210496206 CN201210496206 CN 201210496206 CN 201210496206 A CN201210496206 A CN 201210496206A CN 103004948 A CN103004948 A CN 103004948A
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Abstract
The invention discloses a modified atmosphere preservation method of duck carcass. The modified atmosphere preservation method comprises the following steps: the pre-sterilized duck carcass is put in a packaging container for modified atmosphere packaging; the mixed gas of nitrogen and carbon dioxide is introduced into the packaging container and the modified atmosphere weight percent of nitrogen and carbon dioxide is 80-90% and 10-20% respectively; the packaged duck carcass is refrigerated in a cold storage at the temperature of 0-4 DEG C. The shelf life of duck carcass which is packaged by the method of the invention is greatly prolonged. Meantime, the loss of nutritional ingredients of duck carcass is prevented and the quality of products is ensured.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of air regulating fresh-keeping method of duck, mainly is in order to prolong the freshness date of duck.
Background technology
Duck just refers to that duck taken off drake feather, has removed internal organ, the duck of all having cleared up.Downcut the duck that just can cook processing as long as divide after buying back home.
Duck is soft with its connective tissue, Fat Distribution evenly, be rich in vitamin and the delicate flavour ignorants such as the indispensable trace element of human body and creatinine (IMP), nutritional characteristic with high protein, low fat, low in calories, low cholesterol, duck has become the second largest meat that is only second in the world pork, keeps 3% year Growth of Consumption speed.But in recent years, larger on metropolitan environmental sanitation impact especially because on-the-spot living kill duck and affect environment, and cause that easily problems such as " bird flus ", many cities will forbid the on-the-spot extremely duck that lives successively.After but duck is concentrated and slaughters, because the temperature (0 ~ 4 ℃) that adopt in the springhouse can not be bred and other generations about qualities decline by the establishment microbial growth, meat surface brown stain, the internal juice turnover rate strengthens, freshness date is shorter, can't satisfying the market the requirement of circulation.How duck keeps bright quality of killing duck under cold bright state for this reason, simultaneously again can longer-term storage life local flavor, texture etc., to guarantee in the regular hour, be transported on the shelf and buy an important topic that just becomes the fresh-keeping research of modern times cooling meat for urban consumption person.
At present, the preservation technology of cold bright duck is more single, duck is butchered by chloride clear water and is cleaned cooling (for not allowing to add chlorine-containing disinfectant in nuisanceless duck or the organic duck production), suitably namely cools off after the packing or freezing, then refrigerate and cold storage, fresh-keeping effect is poor.Therefore, the freshness date that how can effectively prolong duck is the content that the present invention will study.
Summary of the invention
The invention provides a kind of air regulating fresh-keeping method of duck, its purpose mainly is the freshness date that prolongs duck, so that the duck nutritional labeling is not lost, guarantees product quality simultaneously.
For achieving the above object, the technical solution used in the present invention is: a kind of air regulating fresh-keeping method of duck, duck behind the pre-sterilizing inserted carry out controlled atmospheric packing in the packing container, and be filled with nitrogen and carbon dioxide gas mixture in packing container, wherein the controlled atmosphere ratio is: nitrogen 80 ~ 90%; Carbon dioxide 10 ~ 20%; Packaged duck is inserted refrigeration in 0 ~ 4 ℃ the freezer.
Related content in the technique scheme is explained as follows:
1, in the such scheme, described pre-sterilizing is to be that 2 ~ 4 ℃, concentration are that the ozone water solution of 4 ~ 10PPM soaked 10 ~ 25 minutes with the duck temperature.
2, in the such scheme, the concentration of described ozone water solution is 5PPM, and its soak time is 15 minutes.
3, in the such scheme, described packing container is packaging bag.
4, in the such scheme, described packing container is packing box.
5, in the such scheme, described packing container is packing box or the packaging bag of high barrier material.
6, in the such scheme, described packaged duck is stored in 0 ~ 4 ℃ the freezer, can effectively suppress the reproduction speed of microorganism.
Because the utilization of the technical program, the present invention compared with prior art has following advantages:
1, because the present invention is the oxidation reaction by gas regulation control duck product; Control to suppress the reproduction speed of microorganism in conjunction with cryogenic temperature by hypoxemia, high carbon dioxide; Until the omnidistance low temperature of packing suppresses the enzymatic activity of product, prevent the loss of nutritional labeling by butchering processing; The sum of initial bacterium by the control product improves its stability, prolongs the fresh-keeping time limit.Thereby the duck fresh keeping time was reached more than 7 days.And not treated cold bright duck only can be deposited 3 ~ 4 days.
2, because the consumption market prospect of duck product is considerable, and market potential is huge, will constantly increase the demand of cold bright duck.The present invention is applicable to the fresh-keeping processing of large meat duck, has good promotional value, and application prospect is boundless.
Description of drawings
Accompanying drawing 1 is flow chart of the present invention.
The specific embodiment
The invention will be further described below in conjunction with drawings and Examples:
Embodiment one:
As shown in Figure 1, a kind of air regulating fresh-keeping method of duck is inserted the duck behind the pre-sterilizing and is carried out controlled atmospheric packing in the packing container, and be filled with nitrogen and carbon dioxide gas mixture in packing container, and wherein the controlled atmosphere ratio is: nitrogen 80 ~ 90%; Carbon dioxide 10 ~ 20%; Packaged duck is inserted refrigeration in 0 ~ 4 ℃ the freezer.
Described pre-sterilizing is to be that 2 ~ 4 ℃, concentration are that the ozone water solution of 4 ~ 10PPM soaked 10 ~ 25 minutes with the duck temperature.
The concentration of described ozone water solution is 5PPM, and its soak time is 15 minutes.
Described packing container is packaging bag.Described packing container is packing box.
Described packing container is packing box or the packaging bag of low barrier material.
Described packaged duck is stored in 0 ~ 4 ℃ the freezer, can effectively suppress the reproduction speed of microorganism.
Embodiment two: a kind of air regulating fresh-keeping method of duck,
As shown in Figure 1, may further comprise the steps:
1, slaughter, go internal organ: the healthy hair duck that selection check quarantine is qualified, through slaughtering, drop blood, going internal organ to process.
2, clean: adopt aseptic purifying waste water that the duck after slaughtering is cleaned, will control simultaneously the temperature of water at 5-10 ℃, suppress the reproduction speed of microorganism.
3, pre-sterilizing: be that 2 ~ 4 ℃, concentration are that the ozone water solution of 4 ~ 10PPM soaked 10 ~ 25 minutes with temperature, kill the microorganism that adheres in duck surface and the chamber, reduce Initial microorganisms content, and make the duck temperature further be reduced to 6 ℃.
4, drain: with duck spread drain away the water at screen cloth for subsequent use.
5, packing: press the packing of actual requirement regulation, adopt the form of packing box or packaging bag to pack.
6, controlled atmospheric packing: adopt the mode of controlled atmospheric packing to pack the duck after the precooling, adopt the controlled atmosphere ratio as follows: nitrogen 80 ~ 90%; Carbon dioxide 10 ~ 20%.
7, warehouse-in: packaged product is put into fresh-keeping warehouse, and the temperature of fresh-keeping warehouse should be controlled at 0～4 ℃, temperature fluctuation is more little more be conducive to fresh-keeping.
The workshop that above-mentioned fresh-keeping machining is used is divided into roughing workshop and finishing department; For preventing the breeding of microorganism, personnel must not at will enter finishing department in the roughing workshop.
Described finishing department is 100,000 grades of cleaning shops.Temperature in this finishing department is about 10-15 ℃, and disposes the air sterilization system in finishing department.
After testing, the duck that adopts said method to process, the pH value of its total number of bacteria, volatility alkali ammonia (TVB-N) value and duck in the time of the 7th day, all reaches the edible requirement.
Above-described embodiment only is explanation technical conceive of the present invention and characteristics, and its purpose is to allow the personage who is familiar with technique can understand content of the present invention and according to this enforcement, can not limit protection scope of the present invention with this.All equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (6)
1. the air regulating fresh-keeping method of a duck, it is characterized in that: the duck behind the pre-sterilizing is inserted carry out controlled atmospheric packing in the packing container, and be filled with nitrogen and carbon dioxide gas mixture in packing container, wherein the controlled atmosphere ratio is: nitrogen 80 ~ 90%; Carbon dioxide 10 ~ 20%; Packaged duck is inserted refrigeration in 0 ~ 4 ℃ the freezer.
2. the air regulating fresh-keeping method of duck according to claim 1 is characterized in that: described pre-sterilizing is to be that 2 ~ 4 ℃, concentration are that the ozone water solution of 4 ~ 10PPM soaked 10 ~ 25 minutes with the duck temperature.
3. the air regulating fresh-keeping method of duck according to claim 2, it is characterized in that: the concentration of described ozone water solution is 5PPM, its soak time is 15 minutes.
4. the air regulating fresh-keeping method of duck according to claim 1, it is characterized in that: described packing container is packaging bag.
5. the air regulating fresh-keeping method of duck according to claim 1, it is characterized in that: described packing container is packing box.
6. the air regulating fresh-keeping method of duck according to claim 1, it is characterized in that: described packing container is packing box or the packaging bag of high barrier material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210496206 CN103004948A (en) | 2012-11-29 | 2012-11-29 | Modified atmosphere preservation method of duck carcass |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210496206 CN103004948A (en) | 2012-11-29 | 2012-11-29 | Modified atmosphere preservation method of duck carcass |
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| Publication Number | Publication Date |
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| CN103004948A true CN103004948A (en) | 2013-04-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201210496206 Pending CN103004948A (en) | 2012-11-29 | 2012-11-29 | Modified atmosphere preservation method of duck carcass |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106577959A (en) * | 2016-12-08 | 2017-04-26 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing loss rate during cooling mature of carcass beef |
| CN108200944A (en) * | 2016-12-19 | 2018-06-26 | 江苏久思乡食品科技有限公司 | A kind of duck neck air regulating fresh-keeping method |
-
2012
- 2012-11-29 CN CN 201210496206 patent/CN103004948A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106577959A (en) * | 2016-12-08 | 2017-04-26 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing loss rate during cooling mature of carcass beef |
| CN108200944A (en) * | 2016-12-19 | 2018-06-26 | 江苏久思乡食品科技有限公司 | A kind of duck neck air regulating fresh-keeping method |
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Application publication date: 20130403 |