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Functional duck meat square leg and preparation method thereof

A functional duck meat technology, applied in food preparation, application, food science, etc., can solve the problem of single species, achieve the effects of improving shelf life, compact tissue structure, and reducing dosage

Active Publication Date: 2013-01-23
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the domestic and foreign square leg products are single in variety, and there is no relevant research report on the use of duck meat to prepare functional square legs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] A functional duck meat square leg of the present invention, after the duck is slaughtered, scalded, depilated, viscerated and cleaned, the preserved meat and leg meat are taken, and the mixture of nitrate, sodium erythorbate and compound phosphate is applied to pickle the duck. Add wolfberry juice, walnut and milk protein mixed enzymolysis solution, pig backfat, white sugar and lactose, salt and other ingredients, glutamine transaminase and lactic acid bacteria starter, chop and mix evenly, injection molding, heat preservation enzymolysis, freezing Molding, demoulding, vacuum packaging, cooking, microwave sterilization, cooling, to obtain a kind of polysaccharide rich in lactic acid bacteria, polypeptide and amino acid, which has anti-oxidation, anti-angiotensin-converting enzyme, calcium-promoting and immune-regulating functions. Duck square leg product, its preparation method specifically comprises the following steps:

[0064] (1) Preparation of duck meat: After the ...

Embodiment 2

[0075] Same as Example 1, the difference is: in step (2), add 0.025 grams of sodium nitrite, 0.065 grams of sodium nitrate, and 1.25 grams of compound phosphate per kilogram of meat and mix it with duck meat, then place it in a refrigerator at 4 ° C. Marinate in medium for 22 hours; after the marinating in step (3), add salt according to the proportion of 2.25% of the total mass of duck meat, mix well and perform intermittent vacuum tumbling at 6°C, the speed of the tumbler is 22.5 rpm, vacuum degree is 0.075MPa; in step (5), add 4.5 grams of NaOH per kilogram of water, after dissolving, soak the cleaned walnuts in subalkali for 17.5 minutes, mix walnut kernels and wolfberry juice at a mass ratio of 1:4.5 and grind pulp, using a 70-mesh filter to separate pulp and residue on a refiner; in step (6), add 27.5% skimmed milk powder to walnut milk containing wolfberry juice according to the mass ratio, mix well and heat to 80°C for 12.5 minutes for sterilization , cooled to 41°C, a...

Embodiment 3

[0077] Same as Example 1, the difference is: in step (2), add 0.03 gram of sodium nitrite, 0.08 gram of sodium nitrate, and 1.5 gram of compound phosphate per kilogram of meat and mix it evenly with duck meat, then place it in a refrigerator at 6°C Marinate in medium for 20 hours; after the marinating in step (3), add salt according to the proportion of 2.5% of the total mass of duck meat, after mixing, carry out intermittent vacuum tumbling at 8°C, the speed of the tumbling machine is 25 rpm, the vacuum degree is 0.08MPa; in step (5), heat the water to 70-75 °C, add 5 grams of NaOH per kilogram of water, and soak the cleaned walnuts in the secondary alkali for 20 minutes after dissolving, walnut kernels and wolfberry The juice is mixed and refined according to the mass ratio of 1:5, and the slag is separated on the refiner with an 80-mesh filter screen; in step (6), 30% skimmed milk powder is added to the walnut milk containing wolfberry juice according to the mass ratio, and ...

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PUM

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Abstract

The invention discloses a functional duck meat square leg and a preparation method of the functional duck meat square leg. The method comprises the steps of: slaughtering the duck, scalding hair, removing internal organs, cleaning, taking breast meat and leg meat, coating a mixture of nitrate, sodium isoascorbate and composite phosphate to pickle, adding a medlar juice and a walnut and lactoprotein mixed enzymatic solution, pig backfat, accessories, and glutamine transaminase and a lactic acid bacteria leavening agent, chopping, agitating and mixing uniformly, injecting in a mold way, preserving temperature and enzymolyzing, freezing and molding, demolding, packaging in vacuum, decocting and curing, sterilizing by microwave, and cooling to obtain the functional duck meat square leg which is rich in extracellular polysaccharide of lactic acid bacteria and polypeptide and amino acids. The method has the advantages that the amount of phosphate is reduced, and the emulsion stability, heat stability, water-retaining property and gel capacity of meat product are improved. The functional duck meat square leg is not only unique in flavor, but also has the functions of preventing oxidation, resisting angiotensin converting enzyme, and promoting calcium absorption and immune adjustment.

Description

technical field [0001] The invention relates to a duck meat square leg, in particular to a functional duck meat square leg and a preparation method thereof. Background technique [0002] The nutritional value of duck meat is very high, with high protein content and low fat content. Duck meat contains more B vitamins and vitamin E in meat, and the content of potassium, iron, copper, zinc and other minerals is also very rich. Duck meat is rich in nutrition, especially suitable for consumption in summer and autumn. It can not only supplement the excessively consumed nutrition, but also eliminate the discomfort caused by the heat. Duck meat is sweet, salty, and slightly cold in nature. It has the effects of nourishing yin and nourishing the stomach, clearing the lungs and nourishing blood, diuresis and detumescence. . "Daily Materia Medica" records: duck meat can "nourish the five internal organs and three yin, clear the heat of fatigue, nourish blood and dehydrate, nourish th...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 潘道东曹锦轩曾小群李桦
Owner NINGBO UNIV
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