Air drying duck high-temperature maturation process

A mature, high-temperature technology, applied in drying preservation of meat/fish, acid preservation of meat/fish, food preparation, etc., can solve the problems of low air-drying and ripening temperature, affecting product flavor and quality, poor equipment, etc., and achieve the target of reducing fat oxidation. , Speed ​​up lipid decomposition and oxidation, improve the effect of flavor quality and safety quality

Inactive Publication Date: 2008-09-03
JIANGSU ZHONGNONG BIOTECH CO LTD
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] Technical Problem The purpose of the present invention is to provide a new air-dried ripening process for the traditional production method of air-dried duck with poor equipment, low air-dried ripening temperature, and affecting the quality of product flavor.

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Embodiment Construction

[0012] The new air-dried and mature process of air-dried ducks of the present invention: clean the thawed or slaughtered pre-cooled ducks, wet-cure them in a pickling solution with a NaCl content of 12% for 24 hours, and control the pickling temperature at 3-8°C; Drain the surface moisture of the whole duck in a ventilated place, put it into the modern air-drying maturation process equipment or air-drying maturation room with temperature and humidity control, and carry out low-temperature dehydration at a wind speed of 4 m / s, temperature control at 18°C, and humidity control at 58% RH 24 hours; then ferment for 24 hours at a wind speed of 3 m / s, a temperature of 21°C, and a humidity control of 58% RH for 24 hours; then mature at a wind speed of 3 m / s, a temperature of 24°C, and a humidity control of 58% RH for 24 hours, and then The wind speed is 2 m / s, the temperature is 26°C, and the humidity is controlled at 58% RH and matured for 24 hours at high temperature to become a "wi...

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Abstract

The invention relates to a novel mature high-temperature air drying process of a dry duck, and belongs to the further processing technology field of animal products. The process includes the steps as follows: a raw ingredient duck is processed with the wet salting (in 3 to 8 DEG C for 18 to 24 hours) in salting liquor (that is NaCl of 10 to 13 percent); then the raw ingredient duck is air-dried to maturity for 3 to 4 days in a gradient temperature elevation way, wherein, the humidity is 55 to 63 percent RH, and the temperature is 13 to 28 DEG C, so that the finished product of the dry duck is obtained. The air drying maturing temperature adopted by the invention is obviously higher than the maturing temperature that is 8 to 10 DEG C in the industrial production of the dry duck at present; the endogenous peroxidase activity and the microbial growth in dry duck muscles can be adjusted through regulating the temperature and the humidity during the air drying maturing process; the decomposition and oxidation of the protein and the lipid in the product and the speed of flavor formation can be accelerated; the fat oxidation index is effectively lowered; based on retaining traditional characteristic flavor of the dry duck, the flavor quality of the dry duck product is effectively increased.

Description

1. Technical field: [0001] The invention relates to a process for air-drying and high-temperature ripening of air-dried ducks, belonging to the technical field of deep processing of animal products, in particular to a processing method for traditional characteristic animal products, in particular to a new air-dried and high-temperature ripening process for air-dried ducks. 2. Background technology: [0002] Wind duck is a traditional cured meat product in China. It is produced in Jiangsu, Zhejiang, Anhui, Sichuan and other places. It is deeply loved by consumers due to its unique flavor. The traditional production method of wind duck is primitive and backward, and can only be produced in winter. At present, industrial production has been carried out. Due to the limitation of process equipment, the air-drying process at 16-18°C is generally used. The lower air-drying temperature affects the flavor quality of wind duck. [0003] Decomposition and oxidation of protein and lipid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23B4/03A23B4/12A23L13/50
Inventor 章建浩王永丽高飞
Owner JIANGSU ZHONGNONG BIOTECH CO LTD
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