Fatty-type duck meat essence technology

A technology for duck meat flavor and duck breast meat, which is applied in the fields of application, food preparation, food science, etc., can solve the problem of less research on duck meat flavor and so on.

Inactive Publication Date: 2010-06-23
SHANGHAI OCEAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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example 1

[0023] ① Thaw the frozen duck meat, peel the skin, take the lean meat and chop it, weigh 200g of the minced duck meat and put it into the enzymatic hydrolysis container, add 600g of distilled water.

[0024] ② Adjust the pH to 7.0 with 0.1mol / L sodium hydroxide.

[0025] ③Add 4g compound protease and 6g flavor protease at the same time.

[0026] ④ Enzymolysis conditions are as follows: enzymolysis temperature 45-50°C, enzymolysis time 8 hours, carry out enzymolysis.

[0027] ⑤Heat the enzymolysis container containing the enzymolysis solution to boiling to kill the enzyme for 5 minutes, then cool down.

[0028] ⑥Filtrate the enzymatic hydrolyzate that has been deactivated, and add 9-12% glucose, 6-9% edible salt, 0.1-0.4% Vc, 0.5-2% V to the filtrate B1 , 0.1-0.2% garlic powder. Stir well and set aside.

[0029] ⑦ Put the above spare enzymatic hydrolysis solution under the following conditions: temperature 100-120, pH value 6-7, reaction time 45-55 minutes to carry out Mail...

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Abstract

The invention discloses a method for preparing fatty-type duck meat essence, which comprises the steps: a. 2 to 5 times of distilled water, 1 to 3 percent of protamex, and 1 to 4 percent of flavorzyme a certain weight of duck meat are added in an enzymolysis container to carry out enzymolysis under the conditions of a pH ranging from 6.0 to 7.0, enzymolysis time ranging from 6 to 9 hours and enzyme inactivation; b. 3 to 15 percent of glucose, 3 to 15 percent of edible salt, 0.1 to 0.5 percent of VC, 0.5 to 2.5 percent of VB1, and 0.05 to 0.2 percent of garlic powder are added in enzymolysis solution with a pH ranging from 5 to 7 at a temperature ranging from 100 to 130 DEG C to carry out a reaction for 20 to 100 minutes; c. the fat in duck skins is extracted with the Soxhlet extraction method and the maltodextrin is used as carrier under an input concentration ranging from 10 to 50 percent, at an air inlet temperature ranging from 110 to 160 DEG C and an air outlet temperature ranging from 40 to 80 DEG C. The fatty-type duck meat essence has rich duck flavor, pleasing fragrance and sweetness and slight garlic smell and obvious and outstanding salty and fresh flavor, no bitter, uniform powder, better water solubility, is extremely easy to resolve in the water with water solution clear, transparent and free from sediments and has very great commercial value.

Description

technical field [0001] The invention relates to a preparation process of a food additive, in particular to a method for preparing duck essence from duck meat. Background technique [0002] Meat flavor is a new type of food flavor developed in the past 30 years, including pork flavor, beef flavor, chicken flavor, mutton flavor, ham flavor and various seafood flavors, including a series of edible flavors of animal meat products. essence. It is widely used in newly industrialized flavoring products such as convenience food, compound seasoning, frozen food, puffed snack food and meat products. [0003] At present, domestic and foreign research on meat flavors mainly focuses on pigs, cattle, sheep and chickens. But there are few studies on duck flavor. Contents of the invention [0004] This patent utilizes multiple proteases to hydrolyze duck meat, and on the basis of single factor experiments, the optimum hydrolysis conditions for enzymatic hydrolysis of duck meat proteoly...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L1/315A23L27/26A23L13/50
Inventor 刘源谢颖陶宁萍王锡昌
Owner SHANGHAI OCEAN UNIV
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