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Preparation method of luncheon duck meat with pickled pepper flavor

A technology for luncheon meat and duck meat, applied in the field of food processing, can solve the problems of single variety of luncheon meat, low nutritional value, poor texture quality, etc., to improve texture quality and water retention, unique flavor, and increase additional effect of value

Inactive Publication Date: 2013-09-25
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to develop a pickled pepper flavored duck luncheon meat to solve the problems of single luncheon meat variety, low nutritional value, poor texture quality and low water retention

Method used

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Examples

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Comparison scheme
Effect test

Embodiment

[0020] A pickled pepper-flavored duck luncheon meat, comprising the following components by weight percentage, formula components: duck meat: duck skin: pig fat to fat ratio 15:2:3 (calculated as 100), β-cyclodextrin 0.1 %, salt 1.5%, starch 6%, pickled pepper sauce 6%, soybean protein powder 4.0%, ginger powder 4.0%, water 25%, egg white 5%, duck bone powder 0.5%, white sugar 1%, cooking wine 4% , sodium nitrite 0.005%, sodium erythorbate 0.03%, sodium tripolyphosphate 0.15%, sodium pyrophosphate 0.15%, monosodium glutamate 0.4%, roast duck flavor 0.025%, pickled pepper flavor 0.01%, monascus red pigment 0.015%, carrageenan 0.3%. The conditions of the quality improver are: TGase 0.45%, action temperature 50°C, action time 2.0h.

[0021] Its production method is as follows:

[0022] (1) Raw meat processing: separate the duck skin and duck meat from the duck breast. Remove the visible connective tissue, tendon, lymph, fat and sundries from the duck meat, and cut it into cube...

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PUM

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Abstract

The invention discloses a preparation method of luncheon duck meat with pickled pepper flavor. The preparation method of the luncheon duck meat with pickled pepper flavor comprises the following steps of: pretreating duck meat, duck fur, pig fat, pickled pepper sauce and duck bone; mixing the materials proportionally; adding TG enzyme; and curing, cutting, packing, cooking thoroughly, slicing, packaging and sterilizing to prepare the luncheon duck meat with pickled pepper flavor. The comprehensive utilization of duck fur and duck bone improves the additional value of the meat duck. By adopting the TG enzyme, the texture quality and the water retention of the product are improved. The finally prepared luncheon duck meat with pickled pepper flavor is rich in nutrition, convenient, sanitary, unique in flavor and complete in color, aroma and taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing duck luncheon meat with pickled pepper flavor. Background technique [0002] my country is rich in duck meat resources. In 2004, more than 2.4 billion meat ducks were slaughtered in my country, and the output of duck meat was about 5.3 million tons, accounting for about 70% of the world's total meat duck output. But the meat duck processing in our country is mostly primary processing, lack of deep processing products, and the comprehensive economic benefits of ducks are low. Duck skin and duck bones are duck by-products with high nutritional value. Data show that duck skin is rich in fat, protein, minerals and vitamins, etc.; duck bones are rich in minerals. Comprehensive processing of ducks will cause huge waste and environmental pollution. Therefore, it is of great practical significance and market potential to develop intensive duck products with rich nu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/315A23L1/30A23L13/40A23L13/50A23L13/60
Inventor 李诚芦美丽王亚利祁延雯张小平付刚
Owner SICHUAN AGRI UNIV
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