Method for processing cherry valley duck fillet

The technology of a duck fillet and a processing method is applied in the processing field of duck fillet of Cherry Valley, which can solve the problems of high hardness of duck meat and lack of delicate taste of chicken breast meat, and achieves tender meat, obvious synergistic effect, and increased water retention. Effect

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, there is no domestic manufacturer producing duck tenderloin and other conditioning products. The main reason is that the duck meat is too hard and does not have the delicate taste of chicken breast meat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1. A processing method for Cherry Valley Duck and Duck Fillet. The method uses selected Cherry Valley Duck and duck breast meat as the main ingredient, through material selection, cutting into strips, tenderizing, adding auxiliary materials, rolling, pickling, and pulping , fried, drained, quick-frozen, and finally packaged into finished products. The specific steps are:

[0027] (1) Material selection: select fresh, high-quality duck breast meat and thaw naturally at room temperature;

[0028] (2) Cut into strips: first cut the thawed duck breast into strips, each piece weighs 7-9 grams, and the thickness is 0.5-1 cm;

[0029] (3) Tenderization: Ultrasound and calcium ions are used to tenderize duck breast meat. The process conditions are: ultrasonic power 310W, Ca 2+ Concentration 220mmol / L, treatment at 38°C for 15min;

[0030] (4) Tumbling and marinating: Put the duck breast meat and auxiliary materials into a tumbler with a vacuum of 0.5-0.9Pa for tumbl...

Embodiment 2

[0037] Example 2. It is basically the same as Example 1, the difference is:

[0038] (1) Tenderization: Ultrasound and calcium ions are used to tenderize duck breast meat. The tenderization conditions are: ultrasonic power 305W, Ca 2+ The concentration is 210mmol / L, the ultrasonic treatment time is 20min, and the ultrasonic treatment temperature is 40°C;

[0039] Then add 0.1% papain and 1.5% salt to the duck breast, and let it stand at room temperature for 15 minutes to further tenderize;

[0040] (4) Tumbling and marinating: Put the main ingredients and auxiliary materials of duck breast meat into a tumbler with a vacuum of 0.5-0.9Pa for tumbling, and the tumbler rotates forward for 25 minutes, then reverses for 25 minutes, for a total of 50 minutes; Pickle at -4°C for 10-12 hours;

[0041] The main ingredient is Cherry Valley duck duck breast meat 1000g; the auxiliary materials are calculated as a percentage of the main ingredient, and the auxiliary materials are: 0.20%...

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PUM

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Abstract

The invention relates to a method for processing cherry valley duck fillet. The method comprises the following steps:, selecting cherry valley duck breast meat as a main ingredient, slitting, tenderizing, adding auxiliary materials, rolling, salting, sizing, frying, draining and quick-freezing; and finally packaging to obtain finished products, wherein the duck breast meat is tenderized during tenderization by adopting ultrasonic waves, the ultrasonic power is 300-310W, the concentration of Ca<2+> is 200-220mmol / L, the treatment time is 15-20 minutes, and the treatment temperature is 38-40 DEG C; the main ingredient of the duck breast meat and the auxiliary materials are rolled in vacuum during rolling and salting, and salting at the temperature of 0-4 DEG C for 10-12 hours. The product is unique in flavor, good in mouthfeel and rich in nutrition, and the production process is simplified and suitable for industrial large-scale production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing Cherry Valley Duck Willow. Background technique [0002] Conditioned meat products use livestock and poultry meat as the main raw material, add appropriate amount of seasoning or auxiliary materials, after appropriate processing, store, transport and sell in the form of packaging or bulk under freezing, refrigerating or normal temperature conditions, and can be eaten directly or simply processed The edible meat products are processed. At present, my country's conditioned meat products are mainly quick-frozen conditioned meat products, such as quick-frozen dumplings, meatballs, boneless chicken fillets, etc. [0003] At present, there are no manufacturers in China to produce duck tenderloin and other conditioning products. The main reason is that duck meat is too hard and does not have the delicate taste of chicken breast. Studies have f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
CPCA23L13/70A23L13/428A23L13/50A23L13/74A23L13/76
Inventor 贾国超职爱民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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