CN105341121A - Pretreatment process for the production of duck products - Google Patents
Pretreatment process for the production of duck products Download PDFInfo
- Publication number
- CN105341121A CN105341121A CN201510705635.6A CN201510705635A CN105341121A CN 105341121 A CN105341121 A CN 105341121A CN 201510705635 A CN201510705635 A CN 201510705635A CN 105341121 A CN105341121 A CN 105341121A
- Authority
- CN
- China
- Prior art keywords
- duck
- bloodletting
- ducks
- room
- cleaning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
- A22B3/08—Slaughtering or stunning for poultry or fish, e.g. slaughtering pliers, slaughtering shears
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
- A22B3/08—Slaughtering or stunning for poultry or fish, e.g. slaughtering pliers, slaughtering shears
- A22B3/086—Stunning devices specially adapted for poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/04—Scalding, singeing, waxing, or dewaxing poultry
Abstract
The present invention discloses a pretreatment process for the production of duck products, and the pretreatment process includes the following steps: 1) duck delivery: ducks are hung on a chain by a duck hanging bat, and the ducks are transferred to the anesthetic room; 2) duck anesthesia: the ducks are stun by an electrical stunning machine in the anesthetic room, and the ducks are transmitted to the bloodletting room; 3) duck bloodletting: the ducks are subjected to bloodletting, and the ducks are transmitted to the cleaning room; 4) duck cleaning: after bloodletting, the ducks are subjected to high temperature cleaning, and the cleaned ducks are put into a soup pot and soaked in soup. The technical scheme of the invention realizes a full pretreatment before the duck products enter the normal process flow, simplifies the subsequent processing and production, and improves the production efficiency.
Description
Technical field
The present invention relates to the pretreating process that duck product is produced, belong to poultry products field of deep.
Background technology
The duck products such as such as exhausted taste duck, little coot have due to it warm welcome that good mouthfeel receives a large amount of consumer, and its market sales volume also raises increasingly.In order to meet consumer need, this just requires that duck product factory can provide more duck product raw material better, faster.
The process that duck product is produced, is first slaughtered on a production line by the duck bought, cultivate, then enters the formal processing links such as depilation.The process that duck carries out slaughtering on a production line is regarded as the pretreatment to duck usually, and pretreated progress, effect have material impact to follow-up production technology.
In traditional production technology, the process that duck carries out slaughtering normally directly cuts off the techniques such as neck, and a large amount of blood can be caused to spill, and pollutes production environment; And have more existing struggle the duck in process of slaughtering of duck, the sign such as to shake off, waste time and energy.
Summary of the invention
For the deficiency of traditional handicraft, the applicant defines the pretreating process that a kind of scientific and rational duck product is produced in production R&D process for many years, achieves the high-efficiency pretreatment to duck, is convenient to follow-up processing and production.
Specifically, the present invention is achieved through the following technical solutions:
The pretreating process that duck product is produced, comprises the steps: 1) conveying of duck: utilize and hang duck and to clap duck to hanging on chain, duck is sent to anaesthetic room; 2) anesthesia of duck: utilize electric numb machine to make duck fiber crops dizzy at anaesthetic room, duck is sent to bloodletting room; 3) bloodletting of duck: bloodletting is carried out to duck, duck is sent to cleaning shop; 4) cleaning of duck: the duck after bloodletting carries out high temperature washing, the duck after cleaning enters slaughterhouse leaching soup.
In above process, achieve slaughter smoothly by bloodletting after duck being carried out to electricity fiber crops, utilize chain transmission to achieve in order, production line balance efficiently, HIGH TEMPERATURE PURGE and soak soup and be conducive to the techniques such as follow-up depilation.
Wherein, in step 1) in, the rotating speed of chain is 0.05-0.07m/s.
Under above-mentioned chain transfer rate, fully consider follow-up bloodletting technique required time and the workman operating time at subsequent production line.Preferably, the rotating speed of chain is 0.067m/s.
Wherein, in step 2) in, the running parameter of electric numb machine is voltage 75-120v, 15-25s.
Under above-mentioned voltage and time, duck can be made fast to enter electric numb state, be convenient to follow-up slaughtering.
Wherein, in step 3) in, the bloodletting mode of duck is for carry out bloodletting at its oral cavity place, and the drop blood time is not less than 10min.
In this fashion, can either realize rapidly that duck is lethal, also can anti-Hemostatic Oral Liquid splash, greatly reduce operation easier.
Wherein, in step 4) in, adopt high-pressure spraying machine with 45-55 DEG C of hot water injection 30-50s, leaching soup is soak 3-5min in 58-61 DEG C of hot water of slaughterhouse.
By this technical process, not only effectively can clear up duck remained on surface blood, more be conducive to the lubrication of duck surface skin, be convenient to follow-up epilation operation.
Technical scheme of the present invention, by the optimum organization to each operating procedure, effectively achieves the pretreatment of duck, substantially increases follow-up working (machining) efficiency.
Detailed description of the invention
In following, applicant provide the more excellent realization of one of the present invention.The technical process provided as follows and parameter are only one signal of the present invention, do not form and are particularly limited to.Those skilled in the art can reasonably adjust technique according to the needs of production site, mechanical device, employee's outfit etc. and revise, and this kind of change still belongs to protection scope of the present invention.
Carry out process practice in the sheldrake production and processing base, Baokang County of Xiangyang City of Hubei Province, comprise following concrete link:
1: plug-in duck, duck's foot is clapped base angle extension duck, and each extension duck claps a duck, is clapped by extension duck and hangs on chain.Chain used is stainless steel, and the 15 second time of each meter of chain operates, and every duck about enters subsequent processing through 1-10s;
2: open electric numb machine, set its voltage 75v-120v, duck can enter next link after corona in 20 seconds through the numb machine of electricity;
3: enter after between bloodletting, utilize oral cavity bloodletting to slaughter, blood is smooth through the drop blood time of 10min, and enters subsequent processing;
4: open high-pressure spraying machine, this high-pressure spraying machine is equipped with the water pump of power 3kw and the Rolling motor of 1.5kw, sprays 45-55 DEG C of hot water injection 35 seconds, and rinse laggard slaughterhouse and carry out 4 minutes leaching soup, the water temperature of slaughterhouse is at 58-61 DEG C.
As above selected by technique, parameter is only signal.Find without duck blood expulsion events in preprocessing process, and be connected smooth between each step, additionally manually participate in without the need to workman, operative employee generally reflect relatively tradition to slaughter technique more scientific and reasonable, and whole production environment is neatly orderly.
Claims (5)
1. the pretreating process produced of duck product, is characterized in that comprising the steps: 1) conveying of duck: utilize and hang duck and to clap duck to hanging on chain, duck is sent to anaesthetic room; 2) anesthesia of duck: utilize electric numb machine to make duck fiber crops dizzy at anaesthetic room, duck is sent to bloodletting room; 3) bloodletting of duck: bloodletting is carried out to duck, duck is sent to cleaning shop; 4) cleaning of duck: the duck after bloodletting carries out high temperature washing, the duck after cleaning enters slaughterhouse leaching soup.
2. pretreating process according to claim 1, is characterized in that in step 1) in, the rotating speed of chain is 0.05-0.07m/s.
3. pretreating process according to claim 1, is characterized in that in step 2) in, the running parameter of electric numb machine is voltage 75-120v, 15-25s.
4. pretreating process according to claim 1, is characterized in that in step 3) in, the bloodletting mode of duck is for carry out bloodletting at its oral cavity place, and the drop blood time is not less than 10min.
5. pretreating process according to claim 1, is characterized in that in step 4) in, adopt high-pressure spraying machine with 45-55 DEG C of hot water injection 30-50s, leaching soup is soak 3-5min in 58-61 DEG C of hot water of slaughterhouse.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510705635.6A CN105341121A (en) | 2015-10-26 | 2015-10-26 | Pretreatment process for the production of duck products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510705635.6A CN105341121A (en) | 2015-10-26 | 2015-10-26 | Pretreatment process for the production of duck products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341121A true CN105341121A (en) | 2016-02-24 |
Family
ID=55317407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510705635.6A Pending CN105341121A (en) | 2015-10-26 | 2015-10-26 | Pretreatment process for the production of duck products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341121A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430349A (en) * | 2018-09-28 | 2019-03-08 | 徐州鑫珂食品有限公司 | A kind of control method preventing the meat goose reddish tone purple cheek |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1770565A (en) * | 1928-11-26 | 1930-07-15 | Darius E Shrauger | Machine for treating fowls in preparation for picking |
| US4852215A (en) * | 1989-02-27 | 1989-08-01 | Covell Iii Edward H | Poultry scalding system and process |
| US5939115A (en) * | 1997-02-03 | 1999-08-17 | Zheko V. Kounev | Method and apparatus for decontaminating poultry carcasses |
| CN201243589Y (en) * | 2008-08-18 | 2009-05-27 | 北京有色金属研究总院 | Warm air equipment for slaughtering process |
| CN102349662A (en) * | 2011-10-19 | 2012-02-15 | 阜南县郜台板鸭厂 | Preparation method of dried salted duck |
| CN102599227A (en) * | 2012-03-16 | 2012-07-25 | 吉林维迪艾食品股份有限公司 | Method for hot harvest and continuous freezing of goose and duck livers |
| CN103549472A (en) * | 2013-10-30 | 2014-02-05 | 湖北小胡鸭食品有限责任公司 | Industrial manufacturing method for duck soup can |
-
2015
- 2015-10-26 CN CN201510705635.6A patent/CN105341121A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1770565A (en) * | 1928-11-26 | 1930-07-15 | Darius E Shrauger | Machine for treating fowls in preparation for picking |
| US4852215A (en) * | 1989-02-27 | 1989-08-01 | Covell Iii Edward H | Poultry scalding system and process |
| US5939115A (en) * | 1997-02-03 | 1999-08-17 | Zheko V. Kounev | Method and apparatus for decontaminating poultry carcasses |
| CN201243589Y (en) * | 2008-08-18 | 2009-05-27 | 北京有色金属研究总院 | Warm air equipment for slaughtering process |
| CN102349662A (en) * | 2011-10-19 | 2012-02-15 | 阜南县郜台板鸭厂 | Preparation method of dried salted duck |
| CN102599227A (en) * | 2012-03-16 | 2012-07-25 | 吉林维迪艾食品股份有限公司 | Method for hot harvest and continuous freezing of goose and duck livers |
| CN103549472A (en) * | 2013-10-30 | 2014-02-05 | 湖北小胡鸭食品有限责任公司 | Industrial manufacturing method for duck soup can |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430349A (en) * | 2018-09-28 | 2019-03-08 | 徐州鑫珂食品有限公司 | A kind of control method preventing the meat goose reddish tone purple cheek |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160224 |
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| RJ01 | Rejection of invention patent application after publication |