Lipidolysis oxidation controlling method in dry-cured duck processing process

A technology of processing and lipids, which is applied in the regulation of lipid oxidation in the processing of duck, and in the field of regulation of lipid decomposition and oxidation in the processing of duck, can solve the problem that the flavor quality of the product can not be reduced, and the oxidation index of the product can not be provided with sufficient time. , to achieve the effect of accelerating lipid decomposition and oxidation, shortening the production cycle, and reducing lipid oxidation indicators

Inactive Publication Date: 2012-09-19
NANJING AGRICULTURAL UNIVERSITY
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Problems solved by technology

Invention patent ZL200810023306.3 adopts the modern air-drying and maturation technology of temperature and humidity control, and researches and develops a new air-drying and maturation process for air-duck. It can promote the further decomposition and oxidation of fat primary oxidation products into flavor substances, and significantly improve the flavor quality and safety quality of Fengya products while reducing lipid oxidation indicators; And significantly reduce the product oxidation index to provide sufficient time

Method used

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  • Lipidolysis oxidation controlling method in dry-cured duck processing process
  • Lipidolysis oxidation controlling method in dry-cured duck processing process
  • Lipidolysis oxidation controlling method in dry-cured duck processing process

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Embodiment 1

[0010] The regulation method of lipid oxidation in the process of wind duck processing is to wet-cure the fresh duck with 8%-12% salt for 24 hours, then air-dry it at a high temperature in the range of 40°C-60°C for 1 hour, and then start to air-dry and mature , the initial temperature of air-drying and maturation is controlled in the range of 12°C-20°C, and the air-drying and maturation is carried out for 72 hours in an environment with a relative humidity of 58±5%RH according to a program with a heating rate of 0.2-0.3°C / hour.

[0011] Taking the enhanced high temperature temperature, the starting temperature of air-drying, and the salt content as the experimental factors, the response surface test was designed according to Table 1; the lipid oxidation index TBARs of the duck product was used as the investigation index, and the test results are shown in Table 2: only when the enhanced high temperature temperature is 60 ℃, air-drying start temperature 16 ℃, and salt content 20...

Embodiment 2

[0022] Taking the lowest TBARs of the test product as an index, regression optimization was carried out on the enhanced high-temperature air-drying ripening process of Fengya, and the optimal process conditions were the enhanced high-temperature temperature of 45.41°C, the initial temperature of air-drying of 14.44°C, and the salt content of 10.07%. The research group's patent ZL200810023306.3 "air-dried high-temperature ripening process for air-dried ducks" (control group) and the optimal process of enhanced high-temperature ripening are based on five processes: raw materials, after pickling, air-dried for 1 day, air-dried for 2 days, and air-dried for 3 days Point sampling (three repeated samples were taken at each process point), and the determination of various indicators such as moisture content, salt content, LOX, TBARs, and peroxide value were carried out, as shown in Table 5. The results showed that: after enhanced high-temperature air-drying for 1 hour, the LOX activit...

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Abstract

The invention relates to a lipidolysis oxidation controlling method in a dry-cured duck processing process, and belongs to the deep processing technical field of animal products. The lipidolysis oxidation controlling method comprises the following steps of: wet-salting (salting liquid temperature of 5 plus (minus) 5 DEG C) a raw fresh duck in salting liquid with salt content of 9-12% for 24 hours; putting the salted duck at the temperature from 40 DEG C to 60 DEG C; high-temperature air-drying the salted duck in the environment with relative humidity of 58 plus (minus) 5% RH for 60 plus (minus) 20 minutes, and starting the air-drying and ripening for the salted duck; controlling the temperature to be 12 DEG C to 18 DEG C from the beginning of the air-drying and ripening; and air-drying ripening the salted duck for 68-78 hours at a heating rate of 0.2-0.3 DEG C per hour under the humidity of 58 plus (minus) 5% RH to obtain a dry-cured duck product. According to the invention, activity of lipase and lipoxygenase in dry-cured duck meat is controlled by a reinforced high-temperature air-drying process to quicken up lipidolysis oxidation and flavour formation in the product, so that fat oxidation indexes are effectively lowered, and flavour quality of the dry-cured duck product is improved; besides, the invention also provides a new process for controlling lipidolysis oxidation and quickening up the flavour formation for the large-scale production of the dry-cured duck.

Description

1. Technical field: [0001] The invention relates to a method for regulating and controlling lipid oxidation in the processing process of wind duck, and belongs to the technical field of deep processing of animal products, in particular to a new method for regulating and controlling lipid decomposition and oxidation in the process of processing wind duck. 2. Background technology: [0002] Lipid decomposition and oxidation is one of the important ways to form the characteristic flavor of Fengya products, but excessive lipid oxidation will have a negative impact on the flavor quality of the product. Therefore, how to reasonably regulate the rate of lipid decomposition and oxidation during the processing of wind duck is particularly important. Studies have shown that the high-temperature ripening process can promote lipid oxidation, accelerate the production of flavor substances, and effectively reduce the POV and TBARs of the final product. Invention patent ZL200810023306.3 a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 章建浩何立超
Owner NANJING AGRICULTURAL UNIVERSITY
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