Preparation method of luncheon duck meat with pickled pepper flavor

A technology for luncheon meat and duck meat, which is applied in the field of food processing, can solve the problems of single variety of luncheon meat, poor texture quality and low nutritional value, and achieves improved texture quality and water retention, increased added value, and unique flavor. Effect

Inactive Publication Date: 2015-05-20
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

Experimental program
Comparison scheme
Effect test

Embodiment

[0020] A pickled pepper-flavored duck luncheon meat, including the following components by weight percentage, the formula components: duck meat: duck skin: pig fat fat ratio 15:2:3 (based on 100), β-cyclodextrin 0.1 %, salt 1.5%, starch 6%, pickled pepper sauce 6%, soy protein powder 4.0%, ginger powder 4.0%, water 25%, egg white 5%, duck bone meal 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%, red yeast red pigment 0.015%, carrageenan 0.3%. The condition of quality improver is: TG enzyme 0.45%, action temperature 50℃, action time 2.0h.

[0021] The production method is as follows:

[0022] (1) Raw meat processing: Separate the duck skin and duck meat from the duck breast. Duck meat is removed from visible connective tissue, tendons, lymph, fat and debris, and divided into cubes with sides of about ...

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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 pickled pepper flavored duck luncheon meat. Background technique [0002] my country is rich in duck meat resources. In 2004, the number of meat ducks sold in my country exceeded 2.4 billion, and the output of duck meat was about 5.3 million tons, accounting for about 70% of the world's total meat duck production. However, most of the meat duck processing in my country is preliminary processing, lacking deep-processed products, and the overall economic benefits of ducks are low. Duck skin and duck bones are duck by-products with high nutritional value. According to data, duck skin is rich in fat, as well as protein, minerals and vitamins. Duck bones are rich in minerals. Comprehensive processing of ducks will cause huge waste and environmental pollution. Therefore, the comprehensive utilization of the skin and bones of meat ducks and the development of highly nu...

Claims

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Application Information

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Patent Type & Authority Patents(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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