Preparation method of duck feet with pickled chili

Abstract

The invention discloses a preparation method of duck feet with pickled chili. The method comprises the following components: 50% of duck feet, 20% of wild rod chili, 0.3% of lactic acid, 1.57% of spice, 12% of monosodium glutamate, 0.5% of calcium chloride, 0.6% of white spirit, 0.23% of water-soluble chili extract, 0.2% of duck paste, 8.44% of a seasoning; 0.15g / kg of epsilon-polylysine, 0.4g / kg of Nisin, and 0.3g / kg of natamycin. The invention aims at solving existing pickled chili duck feet quality problems caused by poor taste and short shelf life. Through the improvement upon the formula, the pickled chili duck feet are tasty, appetizing, fragrant, and crispy. With a biological preservative and with an ultrahigh-pressure sterilization technology, natural flavor and nutritive values of pickled chili duck feet can be sufficiently maintained. Finally, convenient, nutritional, and safe product with short production period can be obtained. The product is important for healthy body and for the fast-pace modern life.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing duck feet with pickled peppers. Background technique [0002] According to statistics in 2005, my country's duck stocks accounted for 69.43% of the world's total, and duck meat production accounted for 75.47% of the world's total, but the utilization rate of duck paws was extremely low. The content of collagen in duck's paw is relatively rich, and the nutritional value of duck's paw is equivalent to that of bear's paw of the same quality. As a locomotive organ, duck feet have the characteristics of many tendons, thick skin, and no meat. The development and utilization of duck feet needs to attract the attention of food workers. [0003] After research, it was found that the fat content in duck feet is about 1.9%, and the protein content is as high as 26.9%, most of which are collagen, and contain a lot of trace elements such as calcium, iron, selenium, zinc,...

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a method for preparing duck feet with pickled peppers in view of the quality problems caused by the deviation of the taste of the existing duck feet with pickled peppers and the technical problems of the shelf life. The technological formula of pickled pepper duck feet adopts the addition of biological preservatives and ultra-high pressure treatment technology, which makes up for the shelf life of pickled pepper duck feet, and retains the most original refreshing appetizers, fragrance, crispness and tenderness of pickled pepper duck feet.