Lung-clearing fermented duck meat sausage and preparation method thereof
A technology for duck meat and sausage, which is applied in the directions of bacteria, food science, and application used in food preparation, can solve problems such as affecting taste, poor chewiness, and deterioration of duck meat, and achieves good tenderization effect, small inoculation amount, and fermentation. fast effect
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[0015] A lung-clearing fermented duck sausage is made from the following raw materials in parts by weight:
[0016] Duck breast 220, asparagus 5, rose hip 8, mulberry leaf 4, rehmannia 1, medlar 3, monosodium glutamate 2, five-spice powder 4, soy sauce 2, sugar 4, salt 6, Lactobacillus plantarum, calcium chloride solution Appropriate amount, appropriate amount of water.
[0017] The preparation method of described lung-clearing fermented duck sausage comprises the following steps:
[0018] (1) Take fresh duck breast meat and store it in a freezer for 24 hours at 4°C; put the duck breast meat into a plastic bag, and add a calcium chloride solution with a concentration of 200mmol / L to submerge the duck breast meat and discharge the plastic bag. The air in the bag is finally sealed, and then put into the treatment tank of the ultrasonic cell pulverizer, ultrasonically treated at 40°C and 300W power for 12 minutes, then the duck breast is taken out, drained and set aside;
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