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 i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0062] Example 1

[0063] The present invention is a functional duck meat square leg. After the duck is slaughtered, scalded and dehaired, viscerally removed, and cleaned, the breast meat and leg meat are taken, and a mixture of nitrate, sodium erythorbate and compound phosphate is applied for curing Add lycium berry juice, walnut and milk protein mixed enzymolysis solution, pig back fat, white sugar and lactose, salt and other ingredients, transglutaminase and lactic acid bacteria starter, chop and mix evenly, injection molding, heat preservation, enzymatic hydrolysis, and freezing Molding, demoulding, vacuum packaging, steaming and cooking, microwave sterilization, and cooling to obtain a product rich in lactic acid bacteria extracellular polysaccharides, peptides and amino acids, and has antioxidant, anti-angiotensin converting enzyme, calcium and immune regulation functions The preparation method of duck meat square leg product specifically includes the following steps:

[006...

Example Embodiment

[0074] Example 2

[0075] Same as Example 1, the difference is: in step (2), add 0.025 g of sodium nitrite, 0.065 g of sodium nitrate, and 1.25 g of complex phosphate per kilogram of meat and mix it with duck meat evenly, then place it in a refrigerator at 4°C Medium marinating for 22 hours; after marinating in step (3), add salt in the proportion of 2.25% of the total mass of the duck meat, mix well, and perform intermittent vacuum tumbler at 6°C. The tumbler speed is 22.5 rpm, the 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 hypoalkali for 17.5 min, and mix and grind walnut kernels and wolfberry juice at a mass ratio of 1:4.5 Use a 70-mesh filter screen to separate the pulp residue on the refiner; in step (6), add 27.5% skimmed milk powder to the walnut milk containing wolfberry juice according to the mass ratio, mix well, and heat to 80°C for 12.5 minutes to keep incubating for sterilization...

Example Embodiment

[0076] Example 3

[0077] Same as Example 1, the difference is: in step (2), add 0.03 g of sodium nitrite, 0.08 g of sodium nitrate, and 1.5 g of complex phosphate per kilogram of meat and mix them with duck meat, then place it in a refrigerator at 6°C Medium marinating for 20 hours; after marinating in step (3), add salt in the proportion of 2.5% of the total mass of the duck meat, mix well, and perform intermittent vacuum tumbling at 8°C. The rotation speed of the tumbling machine is 25. rpm, the vacuum degree is 0.08MPa; in step (5), heat the water to 70-75 ℃, add 5 grams of NaOH per kilogram of water, and after dissolving, soak the cleaned walnuts in hypoalkali for 20 min, walnut kernels and wolfberry The juice is mixed and refined according to the mass ratio of 1:5, and the slurry residue is separated on the refiner with an 80 mesh filter; in step (6), 30% skimmed milk powder is added to the walnut milk containing wolfberry juice according to the mass ratio, and then separa...

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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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