Functional Enteromorpha flavor dried duck meat and preparation method thereof

A duck meat and functional technology, which is applied in the field of functional enteromorpha-flavored duck meat and its preparation, achieves the effects of unique flavor, good taste and improved drying speed

Active Publication Date: 2012-02-22
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no relevant research report on the use of Enteromorpha and d

Method used

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  • Functional Enteromorpha flavor dried duck meat and preparation method thereof
  • Functional Enteromorpha flavor dried duck meat and preparation method thereof
  • Functional Enteromorpha flavor dried duck meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The present invention is a functional enteromorpha-flavored duck meat. After the duck is slaughtered, scalded, depilated, viscera removed, and cleaned, the breast meat and leg meat are taken, and the mixture of nitrate and sodium erythorbate is applied and placed at 0- Marinated in a refrigerator at 6°C for 20-24 hours, minced meat, ingredients, chopped, shaped, heat-preserved and fermented, enzymatically hydrolyzed, frozen, sliced, baked, cooled, vacuum-packed, and microwave sterilized to obtain an anti-oxidant, The enteromorpha-flavored dried duck product with anti-angiotensin-converting enzyme, calcium absorption-promoting and immune-regulating functions, and its preparation method specifically includes the following steps:

[0054] (1) Strain activation: under aseptic conditions, inoculate Lactobacillus helveticus, Lactococcus lactis and Lactobacillus plantarum strains in MRS liquid medium respectively, and cultivate them in an incubator at 37-43°C for 16-24 hours; ...

Embodiment 2

[0069] With embodiment 1, its difference is: sodium nitrite, sodium nitrate and sodium erythorbate are by mass ratio 1∶1∶1 , the ratio of duck meat to pork is 4-3:1; the added amount of fermented milk is 24-27%; the added amount of Enteromorpha powder is 3-4%; the added amount of flavor protease is 0.05-0.06%; The amount of protein powder added is 6-7%, and the amount of transglutaminase added is 0.05-0.06%;

Embodiment 3

[0071] With embodiment 1, its difference is: the ratio of duck meat and pork is 6~5: 1; The addition amount of fermented milk is 27~30%; The addition amount of enteromorpha powder is 5~6%; The addition amount of flavor protease 0.07-0.08%; the addition amount of whey protein powder is 8-10%, the addition amount of glutamine transaminase is 0.07-0.08%; Heat up to 85-90°C and bake for 60-80 minutes, then place in a far-infrared oven and bake at 150-160°C for 3-5 minutes.

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Abstract

The invention discloses a functional Enteromorpha flavor dried duck meat and a preparation method thereof. The method is characterized by comprising the steps of: activating bacterial strains to prepare acidified milk; slaughtering a duck, scalding hairs, removing internal organs and cleaning; smearing a mixture of nitrate and sodium erythorbate on chest meat and leg meat, placing in a 0-6 DEG C refrigerator, preserving for 20-24 h and tumbling; preparing an Enteromorpha powder; at last blending, chopping, moulding, insulating for fermentation, carrying out enzymatic hydrolysis, refrigerating, slicing, baking, cooling, vacuumizing and sterilizing with microwave to obtain the functional Enteromorpha flavor dried duck meat. The invention has an advantage that a method for preparing the Enteromorpha flavor dried duck meat with functions of antioxidation, ACE resistance, calcium absorption promotion and immunoregulation by using duck meat, Enteromorpha, acidified milk and lactalbumin powder is disclosed for the first time.

Description

technical field [0001] The invention relates to dried duck meat, in particular to a functional enteromorpha-flavored dried duck meat and a preparation method thereof. Background technique [0002] Enteromorpha is a large green algae, commonly known as Moss strips, Qinghai moss, etc., which is an algae plant of the genus Enteromorpha in the Ulvaceae family of Chlorophyta Ulvata. Enteromorpha is a natural wild green algae in coastal flats. Its natural reproduction ability is particularly strong and its output is huge. Enteromorpha is rich in carbohydrates, protein, crude fiber and minerals, as well as fat and vitamins. The content of crude protein in dried Enteromorpha strips is 13.21%, fat is 1.04%, and ash is 11.87%. Enteromorpha protein has a complete range of amino acids and a high content of essential amino acids. In the fatty acid composition of Enteromorpha, the contents of polyunsaturated fatty acid, monounsaturated fatty acid and saturated fatty acid are 50.5%, 12....

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/30A23L1/305A23L13/40A23L13/50
Inventor 潘道东曹锦轩曾小群
Owner NINGBO UNIV
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