Method of preparing meat-flavor essence from duck meat processing wastes

Abstract

The invention provides a method of preparing meat-flavor essence from duck meat processing wastes. The method uses the duck meat processing wastes as raw materials, an enzymatic hydrolysis is performed, xylose and cysteine are added, and a maillard reaction is carried out under a certain condition to prepare the essence rich in meat flavor. The method comprises the following steps: (1) pre-treatment of raw materials, comprising pre-treatment of duck blood, duck bone and duck viscera; (2) enzymatic hydrolysis, comprising through hydrolysis of alkaline protease, hydrolyzing proteins in the raw materials into small-molecule peptides and amino acids under catalysis of a protease; (3) maillard reaction; (4) drying and crushing to obtain dry essence powder; and (5) detection, comprising detection of physical and chemical indicators of the product and microbial indicators. According to the invention, the essence is prepared from the duck meat processing wastes, thereby changing waste into valuables, protecting the environment, improving added values and realizing low-carbon sustainable production; and the prepared essence is advantageous by real and mellow meat flavor.

Description

technical field [0001] The invention relates to a method for preparing meat flavor essence from duck meat processing waste. Background technique [0002] Meat flavor is a food flavor that has only been developed in the past 30 to 40 years. There are five main methods of preparation, namely dry grinding, freeze-drying, high-temperature and high-pressure cooking, acid hydrolysis and enzymatic hydrolysis. The first three methods use meat or meat dregs as raw materials, the cost is relatively high, and there are limitations in application; the acid hydrolysis protein method uses meat dregs, hair, etc. as raw materials, and uses acidic solution (mainly hydrochloric acid) to extract flavor substances to make flavors , but the biggest problem with the acid hydrolysis method is the production of the carcinogen chloropropanol, which has been banned in developed countries such as the European Union; Molecular protein is decomposed into small molecule peptides or amino acids, which ca...

AI Technical Summary

Problems solved by technology

Studies have shown that duck blood is rich in protein and has a complete range of essential amino acids, which has great potential in food industry applications. However, except for a small part of these blood and protein, they are directly eaten or added as raw materials to traditional foods such as pudding, bread, Except for biscuits, most of them are directly discarded, which not only causes a great waste of resources, but also brings huge pressure to the environment

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