Processing technology of low-sodium crisp and tender salted waterfowl-meat product

A processing technology and poultry meat technology, applied in the field of food processing, can solve the problems of dark color, poor taste, and floury meat, and achieve the effects of reducing the risk of residual harmful substances, maintaining crisp and tender taste, and saving time.

Active Publication Date: 2013-03-13
河南优兰食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, after the salted duck is sterilized by high temperature, although the shelf life can be extended, the meat is powdery, rotten, and dark in color.
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Method used

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  • Processing technology of low-sodium crisp and tender salted waterfowl-meat product
  • Processing technology of low-sodium crisp and tender salted waterfowl-meat product
  • Processing technology of low-sodium crisp and tender salted waterfowl-meat product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047]Example 1 Preparation of low-sodium crispy and tender salted duck

[0048] Preparation raw materials:

[0049] Preparation of low-sodium compound salt: Calculated by mass percentage, weigh 38% sodium chloride, 43% potassium chloride, 5.5% magnesium chloride, 2.5% sodium gluconate, 3.5% inosinic acid, 3.5% Gly, 2% Ala, His 2% mixed evenly.

[0050] Preparation of water-retaining agent (compound phosphate aqueous solution with a concentration of 20% by mass): Calculate by mass percentage, weigh 19% of sodium pyrophosphate, 12% of sodium hexametaphosphate, 34% of disodium hydrogen phosphate, and 20% of sodium tripolyphosphate %, 15% sodium dihydrogen phosphate is mixed evenly and dissolved in water to make a compound phosphate aqueous solution with a concentration of 20% by mass.

[0051] Preparation of dry marinade: Calculated in parts by mass, weigh 900 parts of low-sodium compound salt, 25 parts of star anise powder, 20 parts of pepper powder, 25 parts of chili powder,...

Embodiment 2

[0107] Example 2 Preparation of low-sodium crispy and tender salted goose

[0108] Preparation raw materials:

[0109] Preparation of low-sodium compound salt: Calculate by mass percentage, weigh 35% sodium chloride, 52% potassium chloride, 5% magnesium chloride, 2% sodium gluconate, 2% inosinic acid, 2% Gly, 1% Ala, His 1% mix well.

[0110] Preparation of water-retaining agent (compound phosphate aqueous solution with a mass percentage concentration of 15%): Calculated by mass percentage, weigh 10% sodium pyrophosphate, 15% sodium hexametaphosphate, 40% disodium hydrogen phosphate, and 15% sodium tripolyphosphate. %, 20% sodium dihydrogen phosphate mixed evenly, dissolved in water to make a compound phosphate aqueous solution with a concentration of 15% by mass.

[0111] Preparation of dry marinade: Calculated in parts by mass, weigh 800 parts of low-sodium compound salt, 20 parts of star anise powder, 15 parts of pepper powder, 15 parts of chili powder, 5 parts of cumin p...

Embodiment 3

[0122] Example 3 Preparation of low-sodium crispy and tender salted duck

[0123] Preparation raw materials:

[0124] Preparation of low-sodium compound salt: Calculate by mass percentage, weigh 40% sodium chloride, 42% potassium chloride, 5% magnesium chloride, 3% sodium gluconate, 3% inosinic acid, 3% Gly, 2% Ala, His 2% mixed evenly.

[0125] Preparation of water-retaining agent (compound phosphate aqueous solution with a mass percentage concentration of 25%): Calculate by mass percentage, weigh 25% of sodium pyrophosphate, 10% of sodium hexametaphosphate, 25% of disodium hydrogen phosphate, and 25% of sodium tripolyphosphate %, 15% sodium dihydrogen phosphate, after mixing evenly, dissolve in water to make a compound phosphate aqueous solution with a concentration of 25% by mass.

[0126] Preparation of dry marinade: Calculated in parts by mass, weigh 1000 parts of low-sodium compound salt, 30 parts of star anise powder, 25 parts of pepper powder, 35 parts of chili powde...

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Abstract

The invention discloses a processing technology of a low-sodium crisp and tender salted waterfowl-meat product. The processing technology comprises the following steps in sequence of: dry-salting, injecting, tumbling, drying by jetting hot air, cooling, packaging, and sterilizing at high temperature, thus obtaining the low-sodium crisp and tender salted waterfowl-meat product. By adopting the new technology, the processed low-sodium crisp and tender salted waterfowl-meat product has the flavor and salinity close to those of traditional salted waterfowl-meat product; and the low-sodium crisp and tender salted waterfowl-meat product contains sodium which is 41.36 to 53.02% that in traditional salted waterfowl-meat product. According to the new process, the way in combination of dry-salting and tumbling is carried out, the flavor of the spices is penetrated into the waterfowl meat, so that the conventional flavor of the waterfowl-meat product can be ensured, and the risk of the harmful substance residual in the product can be reduced; according to the new process, a hot-air jetting drying technology is adopted to dry the waterfowl-meat product in three stages, so that the time can be saved, the temperature and humidity of the skin of the waterfowl meat can be adjusted and controlled by controlling the speed and the temperature of the hot air and injecting a water-retaining agent and adding a color fixative, and the texture, color and gloss of the waterfowl meat and the skin can be adjusted and controlled within certain time, and therefore the waterfowl-meat product is crisp and tender after being sterilized at high temperature.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a novel processing method of poultry, in particular to a processing technology of low-sodium crispy and tender salted poultry meat products. Including the preparation of low-sodium compound salt, water-retaining agent and color-retaining agent, and hot air jet drying technology. Background technique [0002] Salted duck is a delicacy on the dining table, and its delicious taste after aging and marinating is very popular among people. However, boiling in stew can easily produce compounds such as heterocyclic amines, which are strongly mutagenic and carcinogenic, and are potential killers of people's health. At the same time, the amount of frying salt used in traditional salted duck salting is about 7% (w / w), which is a high amount of salt. According to the 2002 survey on the nutrition and health status of Chinese residents, the average daily salt intake of urban and rural residents i...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/315A23L13/10A23L13/40A23L13/50A23L13/70
Inventor 彭增起惠腾王园刘彪
Owner 河南优兰食品科技有限公司
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