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Dietary fiber reorganized duck steak and preparation method thereof

A technology of dietary fiber and duck steak, applied in the field of food processing, can solve the problems of declining economic value, increased feeding cost, low egg production rate, etc., and achieve the effects of improving quality, enriching product market and reducing production cost.

Inactive Publication Date: 2015-03-25
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Laying ducks have passed the egg production period or the egg production rate is too low, the feeding cost will increase, and the economic value will drop greatly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] Carry out according to the following steps: take a depilated egg duck, remove the duck skin, leg bones, visible fat and connective tissue, twist the removed duck meat into 10 parts of minced duck meat; press 1.5 parts of carrageenan and konjac gum The formula ratio is prepared, soaked and dissolved in warm water; 3 parts of starch and 3 parts of soybean protein are heated and dissolved in water; 4 parts of dietary fiber are prepared according to the formula; a total of 3.5 parts of salt, monosodium glutamate, salt, monosodium glutamate, allspice, and compound phosphate are added with water After heating, filtering and cooling, various raw and auxiliary materials are prepared according to the formula, and stirred evenly; according to the uniformly mixed dietary fiber reconstituted duck meat, marinate at 4°C for 24 hours; take out the marinated dietary fiber reconstituted duck meat, add meat 0.9% by weight of transglutaminase, heat preservation treatment at 50°C for 2.5h; ...

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PUM

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Abstract

The present invention relates to a dietary fiber reorganized duck steak preparation method, in particular to a dietary fiber reorganized duck steak and a preparation method thereof, belonging to the technical field of food processing. The preparation method uses eliminated egg ducks as raw materials, and adds dietary fibers to the duck. The dietary fiber reorganized duck steaks are made by the following steps: preparing, spicing, pickling and enzyme treating the reorganized duck meat, and preparing, cooking and cooling the dietary fiber reorganized duck steaks. The duck steaks are rich in nutrition and are especially suitable for digestive disease and hypoallergenic patients, the elderly and other special consumer groups.

Description

technical field [0001] The invention relates to a preparation method of dietary fiber recombined duck steak, in particular to a dietary fiber recombinant duck steak and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] The nutritional value of duck meat is quite high. Every 100g of duck meat contains about 10mg of water-soluble vitamin B family (6-8mg of which is niacin, followed by riboflavin and thiamine); VE is about 90-400μg; it also contains about 0.8 %~1.5% of inorganic substances. In addition, duck meat also contains a lot of trace elements, 100g of duck meat contains about 300mg of potassium; in addition, the content of iron, copper, zinc and other elements is also relatively high. Laying ducks have passed the egg production period or the egg production rate is too low, the feeding cost will increase, and the economic value will drop greatly. [0003] Recombined meat refers to the addition of auxiliary ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/308A23L33/21
CPCA23L13/422A23L13/426A23L13/428A23L13/48A23L13/52A23V2002/00
Inventor 马利华秦卫东陈作忠
Owner XUZHOU UNIV OF TECH