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Processing method for conditioning duck breast meat

A processing method and duck breast meat technology are applied in the processing field of conditioning duck breast meat, which can solve the problems of loss of duck meat flavor and taste, unguaranteed product safety, waste of marinating liquid, and the like, and achieve a good inhibitory effect. , The effect of inhibiting the growth of microorganisms and eliminating fishy smell

Inactive Publication Date: 2014-05-21
河南旭瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the traditional seasoned duck breast products on the market have the following problems: the production cycle is long, and the waste of pickling solution is serious; the addition of auxiliary materials such as starch, colloid, and vegetable protein causes the product to lose the original flavor and taste of duck meat; Nitrates, product safety cannot be guaranteed; duck breast meat is rich in protein, water and polyunsaturated fatty acids, and it is prone to corruption problems in the process of processing and sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: A processing method for conditioning duck breast meat, comprising the processes of raw material screening, tumbling, pickling, injection, marinating, packaging, high-temperature sterilization and quick-freezing, and the details are as follows:

[0028] (1) Screening of raw materials: select duck breasts with a size of 200~220 g per piece;

[0029] (2) tumbling: add the duck breast meat into the tumbling machine, add the marinade, and the vacuum degree of the tumbling machine is 0.03-0.04MPa; under the rotating speed of 10-20rpm, intermittent vacuum tumbling for 1.5-2h, The temperature during tumbling is 0-4°C;

[0030] Among them, the recipe of the marinade: based on 50kg of raw meat, salt 1.3-1.5kg, soy sauce 0.3-0.5kg, compound phosphate 100-140g, sugar 150-200g, white pepper 20-30g, five-spice powder 25-30g, Onion powder 20-30g; Described compound phosphate is the mixture that tripolyphosphate, pyrophosphate, hexametaphosphate are formed by mass ratio o...

Embodiment 2

[0038] Example 2: The processing method of conditioning duck breast is basically the same as Example 1, except that:

[0039] (1) Recipe of marinade during rolling and kneading: based on 50kg of raw meat, 1.3kg of salt, 0.4kg of soy sauce, 140g of compound phosphate, 200g of sugar, 30g of white pepper powder, 25g of five-spice powder, and 20g of onion powder;

[0040] (2) Brazing: Add water twice the weight of duck breast into the pot, put the duck breast into the pot after boiling, add seasoning packets and traditional Chinese medicine packets, and marinate at 93 degrees for 1.2 hours;

[0041] The ingredients for marinating are calculated as 50 kg of duck breast meat, and the seasoning package materials: 0.6 kg of salt, 0.5 kg of soy sauce, 3 kg of ginger, 0.5 kg of sugar, 150 g of protein glue, 15 g of white pepper powder, 25 g of onion powder and Chicken paste 55 g;

[0042] Traditional Chinese Medicine Pack Ingredients: Hawthorn 55g, Licorice 40g, Red Kombu 55g, Bai K...

Embodiment 3

[0043] Example 3: The processing method of conditioning duck breast is basically the same as Example 1, except that:

[0044] (1) tumble: add duck breast meat into the tumbler, add the marinade, and the vacuum degree of the tumbler is 0.03-0.04MPa; intermittent vacuum tumbler under the rotating speed of 10-20rpm, during the tumbler The temperature is 0-4℃;

[0045] The variable pressure alternating ratio during the intermittent vacuum tumbling is 2:1, first vacuum tumbling for 35 minutes, and then standing for 10 minutes; then pressurized tumbling for 35 minutes, and then standing for 10 minutes; then vacuum tumbling and pressure rolling Kneading, follow this cycle; vacuum degree is 0.03-0.04MPa during vacuum tumbling, and CO during pressure tumbling 2 and N 2 The volume ratio of the mixed gas is 2.2:0.3.

[0046] The recipe of the marinade during rolling and kneading: based on 50kg of raw meat, 1.5kg of salt, 0.5kg of soy sauce, 140g of compound phosphate, 200g of sugar,...

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PUM

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Abstract

The invention relates to a processing method for conditioning duck breast meat. The method comprises raw material screening, rolling, pickling, injecting, marinating, packaging, and carrying out high-temperature sterilization and a quick-freezing process; the method comprises the following steps: pickling the duck breast meat in a vacuum condition for 1.5-3 hours during the pickling, wherein pickling materials include salt, light soy sauce, compound phosphate, white sugar, white pepper powder, five spices powder, onion powder and the like; injecting ginger juice water into the duck breast meat during the injecting; finally adding a seasoning packet and a traditional Chinese medicine packet during the marinating, and marinating for 1-1.5 hours under the temperature condition of 90-95 DEG C. The duck breast meat prepared by adopting the processing method is mellow in fragrance, fresh and tender in meat quality, unique in flavor and convenient to eat, can be sufficiently permeated in flavor and has the relatively good mouthfeel; a product is safe to eat without containing any preservative agents and has the relatively good nutrition value and health-care effect as multiple medicinal and edible components are added.

Description

technical field [0001] The invention relates to the technical field of food processing, and in particular relates to a processing method for conditioning duck breast meat. Background technique [0002] Conditioned duck meat products use fresh duck meat as raw material, add appropriate amount of seasoning or auxiliary materials, after appropriate processing such as cutting, stirring, molding, and conditioning, they are stored, circulated and sold under low-temperature freezing conditions in packaged or bulk form, and eaten Before simple processing or heat treatment. Conditioned meat products have the characteristics of convenience, health and nutrition, and are the development direction of meat products. [0003] At present, the traditional seasoned duck breast products on the market have the following problems: the production cycle is long, and the waste of pickling solution is serious; the addition of auxiliary materials such as starch, colloid, and vegetable protein cause...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/30A23L33/10A23L33/105A23L33/16
CPCA23L13/70A23L13/428A23L13/50A23L33/105
Inventor 职爱民贾国超邱国平张小艳周志友邱国庆
Owner 河南旭瑞食品有限公司
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