CN109197967A - A kind of slaughter method of meat goose - Google Patents
A kind of slaughter method of meat goose Download PDFInfo
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- CN109197967A CN109197967A CN201811142854.8A CN201811142854A CN109197967A CN 109197967 A CN109197967 A CN 109197967A CN 201811142854 A CN201811142854 A CN 201811142854A CN 109197967 A CN109197967 A CN 109197967A
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- goose
- slaughter
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- meat goose
- meat
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- 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
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0061—Cleaning or disinfecting 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Birds (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Animal Husbandry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of slaughter methods of meat goose, selection, fasting including meat goose, depilation, slaughter, cleaning, storage, compared with prior art, Chinese medicine warm water of the present invention by feeding salt and containing defaecation diuresis ingredient, allow meat goose that intracorporal dirt is sufficiently discharged on the day of slaughter, blood is purified, goose intestines and goose stomach is cleaned, is more easily cleaned after slaughter；It is cut at the chin position of goose when carrying out slaughter to meat goose, is conducive to the drip of goose blood to the greatest extent, there is no extravasated blood to guarantee meat goose ketoboidies, and cold water and salt or vinegar are added by a certain percentage in depilation, improves depilation efficiency；The present invention can make the depilation of meat goose clean without using any noxious material, and body skin is completely without extravasated blood patch, and food meat is safe and non-toxic, with good economic efficiency and social benefit.
Description
Technical field
The present invention relates to poultry cultivation skill technical field, more particularly to a kind of slaughter method of meat goose.
Background technique
Goose tissue is delicate, and delicious flavour is full of nutrition, modern nutriology research shows that: the content ratio of goose dry matter
Duck is high by 7.8%, higher than chicken by 20.5%, and 100 grams of meat production capacities are 1.3 times of duck, and 2.6 times of chicken.Goose is full of nutrition, contains human body
Various amino acid necessary to growth and development form also closer to the ratio of amino acid needed by human body.
Slaughter drip blood is that goose living is killed, and acquires the process of goose blood products.Drip blood is main work in this process.
Dripping blood can not only flow out blood in goose body in vitro, keep cardiac arrest lethal, the acquisition of goose blood be got up, and drip the journey of blood
Degree directly affects the quality of goose trunk and internal organ.It is clean such as to drip blood, without extravasated blood point, appearance is fair and clear for nothing left blood, surface in goose trunk,
The quality of informal voucher goose is good, is conducive to market sale, the quality of goose product is influenced by various aspects factor in producing, wherein killing
It kills technique to be often ignored, actually slaughter and pre-treatment is a very important link in goose product processing, right
Yield rate, water-retaining property, tenderness, flavor, overall quality and the organoleptic quality of product have important influence
Therefore, how a kind of slaughter method of quality guaranteeing goose is provided, is those skilled in the art's urgent need to resolve
Problem.
Summary of the invention
In view of this, can guarantee that meat goose ketoboidies whole body is pure white clean the present invention provides a kind of slaughter method of meat goose,
Improve the processing efficiency of meat goose.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of slaughter method of meat goose, comprising the following steps:
Step (1): the full-fledged cleaning of selection, eye nasal cavity dryness is net, honey stomach, the state of mind are good, eupepsia, healthy nothing
The meat goose of disease；
Step (2): feeding quantitative fine edible salt to the meat goose to slaughter, and after one hour, every meat goose feeding prepares in advance
Good warm liquid medicine 200-400ml, then stop eating 4--8h, and gives sufficiently drinking-water to 2-3 hours before slaughter；
Step (3): bathing 20-30min is carried out under 30 DEG C of -40 DEG C of water temperatures；Neck slaughter method, bloodletting time are taken in slaughter
For 5-7min；
Step (4): clear water is burnt to 58-68 DEG C, and 5% or so cold water is added and adds a small amount of salt or vinegar, will just
The meat goose that bloodletting finishes loses hair or feathers into the water；
Step (5): the goose body after depilation, which is immediately placed in clean cold water, to be rinsed 2-3 times, then cuts open the chest to take internal organ；
Step (6): the goose body after taking-up internal organ is transferred to rapidly in clean cold water soaking and washing 2-3 times, each 10-
20min to eliminate goose body remained blood and dirt, and makes goose body keep lower temperature, -4 DEG C to 0 is first placed in after draining away the water
It is pre-chilled at a temperature of DEG C, then carries out chilled storage 10-13h at a temperature of being placed in -25 DEG C to -20 DEG C.
It can be seen via above technical scheme that compared with prior art, the present invention is by feeding salt and containing defaecation
The Chinese medicine warm water of diuresis ingredient allows meat goose that intracorporal dirt is sufficiently discharged on the day of slaughter, purifies blood, obtains goose intestines and goose stomach
To cleaning, it is more easily cleaned after slaughter；Again, it is cut at the chin position of goose when carrying out slaughter to meat goose, is conducive to goose blood
To the greatest extent, to guarantee meat goose ketoboidies, there is no extravasated blood for drip.Finally, cold water and salt or food are added by a certain percentage in depilation
Vinegar improves depilation efficiency.
Preferably, the warm liquid medicine in the step (2) is the preparation method comprises the following steps: take 15-20 parts of cassia seed by weight, kind
It rushes down 28-35 parts of leaf to decoct 2 hours, removes filter residue, add the clear water of 45-48 times of deal, water temperature is maintained at 25 ± 2 DEG C.
Preferably, the neck slaughter method in the step (3) for sharp knife puncture method or chooses the method for killing.
It having the beneficial effect that using the above scheme, sharp knife puncture method or the edge of a knife for choosing the method for killing are small, it is not easy to leave the edge of a knife in neck,
The case where being able to maintain the integrality of goose body, and drip blood is thorough, being not susceptible to extravasated blood.
Preferably, the step (4) is specifically, being added 5% or so cold water in blanching pool and adding a small amount of salt or food
After vinegar, water temperature is controlled at 60 ± 2 DEG C, and the meat goose that just bloodletting is finished after scalding 4-5min, is taken off into the water using " A " font
Hair machine loses hair or feathers.
It has the beneficial effect that using the above scheme, cold water is added, the purpose is to be sufficiently humidified so as to personal feather, then is placed in boiled water
In lose hair or feathers, increase a small amount of salt or vinegar, make depilation be easy, neither influence meat, do not harm yet operator health.
Preferably, in the step (4) salt or vinegar additive amount be water 4%-6%.
Preferably, the light-coloured vinegar of water 3% is added in the cold water cleaned in the step (5).
It preferably, is 25 DEG C -30 DEG C for clean cold water temperature in the step (6).
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
The embodiment of the invention discloses a kind of slaughter methods of meat goose, comprising:
Step (1): the full-fledged cleaning of selection, eye nasal cavity dryness is net, honey stomach, the state of mind are good, eupepsia, healthy nothing
The meat goose of disease；
Step (2): feeding quantitative fine edible salt to the meat goose to slaughter, and after one hour, every meat goose feeding prepares in advance
Good warm liquid medicine 200ml, then stop eating 8h, and gives sufficiently drinking-water to 2 hours before slaughter；
Step (3): bathing 20min is carried out under 30 DEG C of water temperatures；Slaughter takes neck sharp knife puncture method or chooses the method for killing, bloodletting
Time is 5min；
Step (4): clear water is burnt to 58 DEG C in blanching pool, and 5% or so cold water is added and adds a small amount of salt or vinegar, will
The meat goose that just bloodletting finishes scalding time 5min into the water；Then lost hair or feathers using " A " font depilator, slightly taken off and
The de- two procedures of essence, clean up wing plumage, on the shoulders hair, dorsal body setae, chest and abdomen hair, dodds, hackle.
Step (5): the goose body after depilation is immediately placed in clean cold water and rinses 2 times, wherein adds in the cold water of cleaning
Then the light-coloured vinegar of water 2% cuts open the chest to take internal organ；
Step (6): the goose body after taking-up internal organ is transferred to rapidly in clean cold water soaking and washing 3 times, each 10min,
To eliminate goose body remained blood and dirt, and goose body is made to keep lower temperature, is first placed at a temperature of -4 DEG C after draining away the water
Pre-cooling, then carried out chilled storage 13 hours at a temperature of being placed in -23 DEG C.
Wherein, the preparation method comprises the following steps: taking 15 parts of cassia seed by weight, 28 parts of folium sennae are decocted step (2) medium temperature liquid medicine
It boils 2 hours, removes filter residue, add the clear water of 45 times of deals, water temperature is maintained at 25 DEG C；Salt or vinegar adds in step (4)
Dosage is the 4% of water；Temperature in step (6) for clean cold water is 25 DEG C.
Embodiment 2
The embodiment of the invention discloses a kind of slaughter methods of meat goose, comprising:
Step (1): the full-fledged cleaning of selection, eye nasal cavity dryness is net, honey stomach, the state of mind are good, eupepsia, healthy nothing
The meat goose of disease；
Step (2): feeding quantitative fine edible salt to the meat goose to slaughter, and after one hour, every meat goose feeding prepares in advance
Good warm liquid medicine 400ml, then stop eating 4h, and gives sufficiently drinking-water to 3 hours before slaughter；
Step (3): bathing 30min is carried out under 35 DEG C of water temperatures；Neck slaughter method is taken in slaughter, and the bloodletting time is 6min；
Step (4): clear water is burnt to 60 DEG C in blanching pool, and 5% or so cold water is added and adds a small amount of salt or vinegar, will
Into the water then scalding time 5min's meat goose that just bloodletting finishes, is lost hair or feathers using " A " font depilator, through slightly take off and
The de- two procedures of essence, clean up wing plumage, on the shoulders hair, dorsal body setae, chest and abdomen hair, dodds, hackle.
Step (5): the goose body after pulling out net residual hair, which is immediately placed in clean cold water, to be rinsed 3 times, then cuts open the chest to take internal organ；
Step (6): the goose body after taking-up internal organ is transferred to rapidly in clean cold water soaking and washing 3 times, each 20min,
To eliminate goose body remained blood and dirt, and goose body is made to keep lower temperature, is first placed at a temperature of -3 DEG C after draining away the water
Pre-cooling, then carried out chilled storage 14 hours at a temperature of being placed in -25 DEG C.
Wherein, the preparation method comprises the following steps: taking 20 parts of cassia seed by weight, 30 parts of folium sennae are decocted step (2) medium temperature liquid medicine
It boils 2 hours, removes filter residue, add the clear water of 46 times of deals, water temperature is maintained at 26 DEG C；Salt or vinegar adds in step (4)
Dosage is the 5% of water；Temperature in step (6) for clean cold water is 27 DEG C.
Embodiment 3
The embodiment of the invention discloses a kind of slaughter methods of meat goose, comprising:
Step (1): the full-fledged cleaning of selection, eye nasal cavity dryness is net, honey stomach, the state of mind are good, eupepsia, healthy nothing
The meat goose of disease；
Step (2): feeding quantitative fine edible salt to the meat goose to slaughter, and after one hour, every meat goose feeding prepares in advance
Good warm liquid medicine 300ml, then stop eating 6h, and gives sufficiently drinking-water to 2 hours before slaughter；
Step (3): bathing 30min is carried out under 40 DEG C of water temperatures；Neck slaughter method is taken in slaughter, and the bloodletting time is 7min；
Step (4): clear water is burnt to 61 in blanching pool, and 5% or so cold water is added and adds a small amount of salt or vinegar, immediately
It is stirred with wooden stick, the meat goose that just bloodletting is finished scalding time 5min into the water；Then it is carried out using " A " font depilator
Depilation, is slightly taken off and essence takes off two procedures, cleans up wing plumage, on the shoulders hair, dorsal body setae, chest and abdomen hair, dodds, hackle.
Step (5): the goose body after pulling out net residual hair, which is immediately placed in clean cold water, to be rinsed 3 times, is added in the cold water of cleaning
Then the light-coloured vinegar of water 2% cuts open the chest to take internal organ；
Step (6): the goose body after taking-up internal organ is transferred to rapidly in clean cold water soaking and washing 2 times, each 10-
20min to eliminate goose body remained blood and dirt, and makes goose body keep lower temperature, -1 DEG C is first placed in after draining away the water
At a temperature of be pre-chilled, then carried out chilled storage 15 hours at a temperature of being placed in -24 DEG C.
Wherein, the preparation method comprises the following steps: taking 22 parts of cassia seed by weight, 35 parts of folium sennae are decocted step (2) medium temperature liquid medicine
It boils 2 hours, removes filter residue, add the clear water of 48 times of deals, water temperature is maintained at 27 DEG C；Salt or vinegar adds in step (4)
Dosage is the 6% of water；Temperature in step (6) for clean cold water is 30 DEG C.
Comparative example 1: using neck slaughter method, that is, cut off two vascellum laterales, tracheae and oesophagus when slaughter, remaining step and this hair
Any one in bright embodiment 1-3 is identical.
Comparative example 2: meat goose is directly put into progress scalding processing in hot water in the depilation treatment process to meat goose, is not added
Add cold water, vinegar or salt, remaining step is identical as any one in the embodiment of the present invention 13.
Comparative example 3: without feeding edible salt and warm liquid medicine, appointing in remaining step and 1-3 of the embodiment of the present invention before stopping eating
Meaning one is identical.
It chooses 120 meat geese and is divided into 6 groups, every group 20, carried out respectively according to embodiment 1-3 and comparative example 1-3
Processing, respectively to the whiteness of goose trunk appearance after the completion of processing, whether there is or not extravasated blood patch situations to be evaluated.
Via above-mentioned experimental result it is found that the present invention uses using sharp knife puncture method in slaughter or chooses the method for killing, Neng Gouyou
Effect avoids goose body surface face from the case where hemostasis and patch occur, the Chinese medicine warm by feeding salt and containing defaecation diuresis ingredient
Intracorporal dirt is sufficiently discharged in water, meat goose, purifies blood, makes goose intestines and goose stomach be easier to clean, certain proportion is added in hot water
The case where cold water and salt or vinegar, being easy for change of losing hair or feathers, can effectively avoid ketoboidies rubescent, effectively reduce villus residual.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so being described relatively simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (7)
1. a kind of slaughter method of meat goose characterized by comprising
Step (1): full-fledged clean, the eye nasal cavity dryness of selection is only, honey stomach, the state of mind are good, eupepsia, health is disease-free
Meat goose；
Step (2): feeding quantitative fine edible salt to the meat goose to slaughter, and after one hour, every meat goose feeding is ready in advance
Warm liquid medicine 200-400ml, then stop eating 4--8h, and gives sufficiently drinking-water to 2-3 hours before slaughter；
Step (3): bathing 20-30min is carried out under 30 DEG C of -40 DEG C of water temperatures；Neck slaughter method is taken in slaughter, and the bloodletting time is 5-
7min；
Step (4): clear water is burnt to 58-68 DEG C, and 5% or so cold water is added and adds a small amount of salt or vinegar, will just bloodletting
The meat goose finished is put into blanching pool and loses hair or feathers after scalding；
Step (5): the goose body after depilation, which is immediately placed in clean cold water, to be rinsed 2-3 times, then cuts open the chest to take internal organ；
Step (6): the goose body after taking-up internal organ is transferred to rapidly in clean cold water soaking and washing 2-3 times, each 10-20min,
To eliminate goose body remained blood and dirt, and goose body is made to keep lower temperature, -4 DEG C to 0 DEG C of temperature is first placed in after draining away the water
The lower pre-cooling of degree, then chilled storage 10-13h at a temperature of being placed in -25 DEG C to -20 DEG C.
2. a kind of slaughter method of meat goose according to claim 1, which is characterized in that the warm liquid medicine in the step (2)
The preparation method comprises the following steps: taking 15-22 parts of cassia seed by weight, 28-35 parts of folium sennae are decocted 2 hours, are removed filter residue, are added
The clear water of 45-48 times of deal, water temperature are maintained at 25 ± 2 DEG C.
3. a kind of slaughter method of meat goose according to claim 1, which is characterized in that the neck in the step (3) kills
Method is killed as sharp knife puncture method or chooses the method for killing.
4. a kind of slaughter method of meat goose according to claim 1, which is characterized in that the step (4) is specifically, soaking
After scalding the cold water of pond addition 5% or so and adding a small amount of salt or vinegar, water temperature is controlled at 60 ± 2 DEG C, will just bloodletting have been finished
Meat goose into the water after scalding 4-5min, lost hair or feathers using " A " font depilator.
5. a kind of slaughter method of meat goose according to claim 1, which is characterized in that salt or food in the step (4)
The additive amount of vinegar is the 4%-6% of water.
6. a kind of slaughter method of meat goose according to claim 1, which is characterized in that cleans in the step (5) is cold
The light-coloured vinegar of water 2% is added in water.
7. a kind of slaughter method of meat goose according to claim 1, which is characterized in that for cleaning in the step (6)
The temperature of cold water is 25 DEG C -30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811142854.8A CN109197967A (en) | 2018-09-28 | 2018-09-28 | A kind of slaughter method of meat goose |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811142854.8A CN109197967A (en) | 2018-09-28 | 2018-09-28 | A kind of slaughter method of meat goose |
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| CN109197967A true CN109197967A (en) | 2019-01-15 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894059A (en) * | 2012-11-02 | 2013-01-30 | 杜丽英 | Unhairing method during killing poultry |
| CN105053142A (en) * | 2015-07-17 | 2015-11-18 | 句容市天贵农副产品有限公司 | Killing method capable of improving quality of preserved old geese |
| CN106852297A (en) * | 2016-11-18 | 2017-06-16 | 安徽禾泉农庄生态农业有限公司 | A kind of meat goose slaughter before processing method |
| CN106889153A (en) * | 2015-12-18 | 2017-06-27 | 巴东县丰太农业专业合作社 | Pickle the massacre method of old goose |
-
2018
- 2018-09-28 CN CN201811142854.8A patent/CN109197967A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894059A (en) * | 2012-11-02 | 2013-01-30 | 杜丽英 | Unhairing method during killing poultry |
| CN105053142A (en) * | 2015-07-17 | 2015-11-18 | 句容市天贵农副产品有限公司 | Killing method capable of improving quality of preserved old geese |
| CN106889153A (en) * | 2015-12-18 | 2017-06-27 | 巴东县丰太农业专业合作社 | Pickle the massacre method of old goose |
| CN106852297A (en) * | 2016-11-18 | 2017-06-16 | 安徽禾泉农庄生态农业有限公司 | A kind of meat goose slaughter before processing method |
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Application publication date: 20190115 |
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