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Fresh conditioning duck breast meat product and production process thereof

A production process and technology of duck breast meat, applied in the field of fresh prepared duck breast meat products and its production process, to achieve the effects of solving corruption and browning, high utilization rate and high safety

Active Publication Date: 2013-05-29
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Technical Problem The purpose of the present invention is to provide a new type of fresh prepared duck breast meat product and its processing method in view of the problems existing in the existing technology of prepared duck breast meat

Method used

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  • Fresh conditioning duck breast meat product and production process thereof
  • Fresh conditioning duck breast meat product and production process thereof
  • Fresh conditioning duck breast meat product and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 50kg of trimmed duck breast, 0.75kg of salt, 150g of compound phosphate (a mixture of tripolyphosphate: pyrophosphate: hexametaphosphate in a mass ratio of 2:2:1), 200g of white sugar, and 15kg of ice water were added. Pepper powder 15g, allspice powder 15g, onion powder 20g, monosodium glutamate 100g, nisin 20g, tea polyphenols 15g, stir well, pour the duck breast meat and marinade into the tumbler together, the tumble mileage is 3000m , speed 9r / min, temperature 2°C, vacuum degree -0.080MPa, inclination angle 5°, after marinating, freeze at -25°C for 40 minutes, shape, freeze at -35°C until the product center temperature reaches -18°C, pack and inspect Storehouse to prepare fresh conditioned duck breast meat, which can be stored at 0-4°C for 16 days after thawing.

Embodiment 2

[0034] 50kg of trimmed duck breast meat, 1kg of salt, 200g of compound phosphate (a mixture of tripolyphosphate: pyrophosphate: hexametaphosphate in a mass ratio of 3:2:1) and nisin were added to 17.5kg of ice water 20g, tea polyphenols 15g, sugar 300g, white pepper powder 20g, five-spice powder 20g, onion powder 30g, monosodium glutamate 200g, stir well, pour the duck breast meat and marinade into the tumbler together, the tumble mileage is 4000m , speed 12r / min, temperature 2°C, vacuum degree -0.080MPa, inclination angle 5°, after pickling, freeze at -25°C for 50 minutes, shape, freeze at -35°C until the center temperature of the product reaches -18°C, pack and inspect Storehouse to prepare fresh conditioned duck breast meat, which can be stored at 0-4°C for 16 days after thawing.

Embodiment 3

[0036] 50kg of trimmed duck breast, 1.25kg of salt, 150g of compound phosphate (a mixture of tripolyphosphate: pyrophosphate: hexametaphosphate in a mass ratio of 2:3:1) and nisin were added to 15kg of ice water 15g, tea polyphenols 10g, sugar 200g, white pepper powder 15g, five-spice powder 20g, onion powder 20g, monosodium glutamate 100g, stir well, pour the duck breast meat and marinade into the tumbler, the tumble mileage is 3000m , speed 9r / min, temperature 2°C, vacuum degree -0.080MPa, inclination angle 5°, after marinating, freeze at -25°C for 40 minutes, shape, freeze at -35°C until the product center temperature reaches -18°C, pack and inspect Storehouse to prepare fresh conditioned duck breast meat, which can be stored for 15 days at 0-4°C after thawing.

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Abstract

The invention belongs to the technical field of deep processing of meat products, and relates to a fresh conditioning duck breast meat product and a production process thereof. The fresh conditioning duck breast meat product is prepared by taking duck breast meat as a main raw material and performing working procedures, such as finishing, tumbling, pickling, freezing, forming, packaging, quick freezing, inspection and delivery, on the duck breast meat. The process flow is simple; the utilization rate of pickling liquid is high; the cost is low; and the fresh conditioning duck breast meat product is suitable for industrial production. By adopting an optimized tumbling process, the fresh conditioning duck breast meat product has relatively high yield; auxiliary materials such as starch, geland plant proteins are not added, so that the prepared fresh conditioning duck breast meat product is edible after being defrozen and subjected to simple processing procedures such as frying, backing, pasting or deep frying, rich in nutrition, fresh and succulent and keeps the flavor and the taste of duck meat; preferable natural antioxidants instead of nitrite, namely tea polyphenol and biological preservative nisin, are added, so that the safety is high; the problems of corruption, brown stain and the like during processing and selling of products are solved; and the warranty period is prolonged.

Description

technical field [0001] The invention belongs to the technical field of meat food deep processing, and relates to a fresh prepared duck breast product and a production process thereof. Background technique [0002] my country is the world's largest producer of ducks. According to the data released by the Food and Agriculture Organization of the United Nations, in 2010, the stock of ducks in China reached 797 million, accounting for 65.96% of the world's total; 2.084 billion ducks were sold, accounting for 76.87% of the world's total; 69.45% of the yield. my country has become the largest duck production, consumption and deep processing country in the world. Duck meat is rich in nutritional value. Traditional Chinese medicine believes that because duck meat is sweet and cold in nature, it enters the lung, stomach and kidney meridians, and has the functions of nourishing, nourishing the stomach, nourishing the kidney, removing tuberculosis, hot bone steaming, eliminating edem...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 黄明汤春辉黄继超
Owner NANJING AGRICULTURAL UNIVERSITY
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