A method for applying duck blood
Maillard reaction essences in ham sausages comprises the following steps: 1) preprocessing of fresh duck blood; 2) preparation of enzymatic
hydrolysate comprising the steps of (1)enzymolysis and (2)
enzyme deactivation; 3)
Maillard reaction comprising the steps of (1) mixing reaction, which is that the enzymatic
hydrolysate with
xylose and
cysteine are mixed by the
mass ratio of 50: 1: 0.2 or 50: 2: 0.2, and reacting of the mixture is carried out for 1-3 hours at the temperature of 90-120 DEG C, and (2) spraying, which is that essence
dry powder is prepared by the product after being subjected to the
Maillard reaction through a
spray dryer; 4) preparation of the ham sausages comprising the steps of (1)meat
mincing, (2) mixing and
pickling, (3) chopping and mixing, which is that pickled meat pastes are placed in a
chopper mixer, and 3-10 percent (
dry powder / meat pastes, m / m) of Maillard reaction
dry powder are added into, (4) clystering, and (5) cooking and disinfecting; and 5) detection of physicochemical indexes and microbiological indexes of products. The method improves the additional value of duck meat
processing wastes; the prepared essences have mellow ham sausage
flavor and have
high protein content; and at the same time, the method prolongs the perfume retaining time of the products, prolongs the
shelf life of the ham sausages, and reduces the use of additives.