阅读说明：本技术 一种鹌鹑肉的防腐方法 (Preservation method of quail meat ) 是由 向武 于 2021-01-29 设计创作，主要内容包括：本发明公开了食品加工技术领域的一种鹌鹑肉的防腐方法,其特征在于：该鹌鹑肉的防腐方法包括如下步骤：将食盐、防腐剂、脂肪酸以及纯净水一同置于搅拌桶内进行搅拌,使得食盐、防腐剂和脂肪酸充分融合在一起,制得防腐液；通过漏斗将调配的防腐液从鹌鹑的嘴部浇灌到鹌鹑的腹腔,对鹌鹑的腹腔进行防腐；将浇灌后的鹌鹑投入到腌制桶内,鹌鹑的总量占腌制桶的二分之一,并将防腐液倒入腌制桶内,液面高度在腌制桶的四分之三处,使得鹌鹑完全浸泡在防腐液内,浸泡一段时间后取出阴干,本发明通过对鹌鹑进行内外防腐,并对其进行阴干,取出水分,能够有效的对鹌鹑进行防腐。(The invention discloses an antiseptic method of quail meat in the technical field of food processing, which is characterized by comprising the following steps: the preservation method of the quail meat comprises the following steps: putting the salt, the preservative, the fatty acid and the purified water into a stirring barrel together for stirring, so that the salt, the preservative and the fatty acid are fully fused together to prepare a preservative solution; pouring the prepared preservative solution from the mouth of the quail to the abdominal cavity of the quail through a funnel to preserve the abdominal cavity of the quail; the watered quails are put into the pickling bucket, the total amount of the quails accounts for one half of the pickling bucket, the preservative solution is poured into the pickling bucket, the liquid level is three quarters of the height of the pickling bucket, so that the quails are completely soaked in the preservative solution, and the quails are taken out and dried in the shade after being soaked for a period of time.)

1. A method for preserving quail meat is characterized by comprising the following steps: the preservation method of the quail meat comprises the following steps:

s1: killing: killing a quail, removing feathers, cutting open the abdomen of the quail, and removing internal organs in the abdomen;

s2: cleaning: putting the killed quails into an ultrasonic cleaning machine for cleaning, and then spraying clean water for three times;

s3: blending: putting the salt, the preservative, the fatty acid and the purified water into a stirring barrel together for stirring, so that the salt, the preservative and the fatty acid are fully fused together to prepare a preservative solution;

s4: watering: suspending the quail head from the upper part and the lower part of the quail head, pouring the prepared preservative solution into the abdominal cavity of the quail from the mouth of the quail through a funnel, preserving the abdominal cavity of the quail, suspending for a period of time after the pouring is finished, and enabling the redundant preservative solution to flow out of the abdominal cavity of the quail;

s5: soaking: pouring the watered quails into a pickling bucket, wherein the total amount of the quails accounts for one half of the pickling bucket, pouring the preservative solution into the pickling bucket, and the liquid level is three quarters of the height of the pickling bucket, so that the quails are completely soaked in the preservative solution, and are taken out and dried in the shade after being soaked for a period of time;

s6: and (3) vacuum packaging: and (4) placing the quails dried in the shade into a vacuum packaging tank for vacuum storage.

2. The preservation method of quail meat according to claim 1, characterized in that: the preservative is prepared by blending calcium propionate, potassium sorbate and sodium lactate in a ratio of 1:1: 1.

3. The preservation method of quail meat according to claim 1, characterized in that: the stirring temperature of the stirrer in the step S3 is 30-45 ℃, and the stirring time is 10-15 minutes.

4. The preservation method of quail meat according to claim 1, characterized in that: and after the quail irrigation in the step S4 is finished, suspending for 20-24 minutes.

5. The preservation method of quail meat according to claim 1, characterized in that: the quails in the step S5 are soaked for 2-3 hours.

Technical Field

The invention relates to the technical field of food processing, in particular to a preservation method of quail meat.

Background

Food processing refers to grain milling, feed processing, vegetable oil and sugar processing, slaughtering, meat processing, aquatic product processing and food processing activities of vegetables, fruits, nuts and the like which are directly carried out by taking agricultural, forestry, animal husbandry and fishery products as raw materials, and is a type of generalized agricultural product processing industry. The agricultural and sideline food processing industry refers to the processing activities of grain grinding, feed processing, vegetable oil and sugar processing, slaughtering, meat processing, aquatic product processing, and food such as vegetables, fruits and nuts which are directly carried out by taking agricultural, forestry, animal husbandry and fishery products as raw materials, and is a type of the processing industry of broad agricultural products. Since eleven to five, the agricultural and sideline food processing industry in China has rapid development and favorable change, and becomes an industry with strong development potential.

Quail, ancient name quail bird, winding bird and running bird, belongs to the pheasant family of vertebration and pheasant animals. It is one of the ancient edible birds, originally a wild bird, and its family is spread all over the world, and quails fly together at night and are in the dark grass in the daytime. Quail is Phasianidae animal. In common words: "flying birds, pigeons quails are eaten. Quail meat and eggs are delicious in taste and rich in nutrition. The quail meat is suitable for patients with malnutrition, asthenia, anemia, dizziness, nephritis, edema, dysentery, hypertension, obesity, arteriosclerosis, etc.

Current quail meat is with the quail completely soak in the antiseptic solution when anticorrosive, makes the antiseptic solution permeate the peritoneal cavity of quail through the mode of slowly soaking, but this method efficiency is lower, and causes anticorrosive not complete enough easily, causes the peritoneal cavity of quail and can't soak the antiseptic solution completely, causes the quail to be corroded by the bacterium, influences the production quality of quail meat.

Disclosure of Invention

The invention aims to provide a method for preserving quail meat, which aims to solve the problems that the efficiency of the method is low, the corrosion resistance is not complete enough, the abdominal cavity of the quail cannot be completely soaked in the preservative solution, the quail is corroded by bacteria and the production quality of the quail meat is influenced when the quail meat is soaked in the preservative solution slowly in the prior art.

In order to achieve the purpose, the invention provides the following technical scheme: a method for preserving quail meat is characterized by comprising the following steps: the preservation method of the quail meat comprises the following steps:

s1: killing: killing a quail, removing feathers, cutting open the abdomen of the quail, and removing internal organs in the abdomen;

s2: cleaning: putting the killed quails into an ultrasonic cleaning machine for cleaning, and then spraying clean water for three times;

s3: blending: putting the salt, the preservative, the fatty acid and the purified water into a stirring barrel together for stirring, so that the salt, the preservative and the fatty acid are fully fused together to prepare a preservative solution;

s4: watering: suspending the quail head from the upper part and the lower part of the quail head, pouring the prepared preservative solution into the abdominal cavity of the quail from the mouth of the quail through a funnel, preserving the abdominal cavity of the quail, suspending for a period of time after the pouring is finished, and enabling the redundant preservative solution to flow out of the abdominal cavity of the quail;

s5: soaking: pouring the watered quails into a pickling bucket, wherein the total amount of the quails accounts for one half of the pickling bucket, pouring the preservative solution into the pickling bucket, and the liquid level is three quarters of the height of the pickling bucket, so that the quails are completely soaked in the preservative solution, and are taken out and dried in the shade after being soaked for a period of time;

s6: and (3) vacuum packaging: and (4) placing the quails dried in the shade into a vacuum packaging tank for vacuum storage.

Preferably, the preservative is prepared by mixing calcium propionate, potassium sorbate and sodium lactate in a ratio of 1:1: 1.

Preferably, the stirring temperature of the stirrer in the step S3 is 30-45 ℃, and the stirring time is 10-15 minutes.

Preferably, the quail irrigation in the step S4 is finished and then suspended for 20-24 minutes.

Preferably, the quail in the step S5 is soaked for 2-3 hours.

Compared with the prior art, the invention has the beneficial effects that: the method comprises the steps of performing internal and external corrosion prevention on quails, drying the quails in the shade, taking out water, effectively performing corrosion prevention on the quails, putting salt, a preservative, fatty acid and purified water into a stirring barrel for stirring, fully mixing the salt, the preservative and the fatty acid together, stirring at the temperature of 30-45 ℃ for 10-15 minutes to prepare the preservative solution, suspending the quails at the upper part and the lower part of the quails, pouring the prepared preservative solution into the abdominal cavity of the quails from the mouth of the quails through a funnel, performing corrosion prevention on the abdominal cavity of the quails, suspending the quails for 20-24 minutes after the pouring is completed, allowing the redundant preservative solution to flow out of the abdominal cavity of the quails, putting the poured quails into a pickling barrel, wherein the total amount of the quails accounts for one half of the pickling barrel, pouring the preservative solution into the pickling barrel, and the liquid level is three quarters of the pickling barrel, the quail is completely soaked in the preservative solution for 2 to 3 hours and then taken out and dried in the shade.

Drawings

FIG. 1 is a flow chart of the corrosion prevention method of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a method for preserving quail meat, which can effectively preserve the quail by performing internal and external preservation on the quail, drying the quail in the shade and taking out moisture, please refer to figure 1,

the preservation method of the quail meat comprises the following steps:

s1: killing: killing a quail, removing feathers, cutting open the abdomen of the quail, and removing internal organs in the abdomen;

s2: cleaning: putting the killed quails into an ultrasonic cleaning machine for cleaning, and then spraying clean water for three times;

s3: blending: putting salt, preservative, fatty acid and purified water into a stirring barrel, stirring to fully melt the salt, the preservative and the fatty acid together, stirring at the temperature of 30-45 ℃ for 10-15 minutes to prepare preservative solution, wherein the preservative is prepared by blending calcium propionate, potassium sorbate and sodium lactate in a ratio of 1:1: 1;

s4: watering: suspending the quail heads above and below the quail feet, pouring the prepared preservative solution into the abdominal cavity of the quail from the mouth of the quail through a funnel, preserving the abdominal cavity of the quail, and suspending for 20-24 minutes after pouring is finished so that the redundant preservative solution can flow out of the abdominal cavity of the quail;

s5: pouring the watered quails into a pickling bucket, wherein the total amount of the quails accounts for one half of the pickling bucket, pouring the preservative solution into the pickling bucket, and the liquid level is three quarters of the height of the pickling bucket, so that the quails are completely soaked in the preservative solution, and are taken out and dried in the shade after being soaked for 2-3 hours;

s6: and (3) vacuum packaging: and (4) placing the quails dried in the shade into a vacuum packaging tank for vacuum storage.

While the invention has been described above with reference to an embodiment, various modifications may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In particular, the various features of the embodiments disclosed herein may be used in any combination, provided that there is no structural conflict, and the combinations are not exhaustively described in this specification merely for the sake of brevity and conservation of resources. Therefore, it is intended that the invention not be limited to the particular embodiments disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.