Preparation method of recombined dried shii-take duck meat slices with immunoregulation function

Abstract

The present invention discloses a preparation method of recombined dried shii-take duck meat slices with an immunoregulation function. Duck meat is treated, shii-take is soaked, the soaked shii-take is cut into blocks, the materials are minced in a meat mincing machine, the minced materials are mixed with seasoning juice, the mixture is kneaded in vacuum, the kneaded mixture is put still to conduct pickling, finally the pickled mixture is quick-frozen, the quick-frozen mixture is cut into slices, the cut mixture is baked, the baked mixture is dried, the dried mixture is cooled, the cooled mixture is pressed to be flat, the pressed mixture is weighed, the weighed mixture is packaged, and the packaged mixture is sterilized to obtain the recombined dried shii-take duck meat slices. By utilizing broken meat and meat slag processed recombined meat products produced in the production processes of meat product processing enterprises, the wastes of resources are reduced, the recombined dried shii-take duck meat slices are softer in texture than conventional dried meat slices, and the nutritional values of the dried duck meat slices are improved, so that the dried shii-take duck meat slices have high proteins, low fats and immune functions, and are more suitable for the elderly, children and populations with high blood sugar, high blood pressure and high blood lipids. The products are instant and easy to carry, and have a wide range of market prospects.

Description

technical field [0001] The invention relates to the recombined duck meat with shiitake mushrooms produced by minced duck meat, in particular to a preparation method of the dried duck meat with mushrooms having the function of immune regulation and special flavor. The invention belongs to the field of food processing, especially the technical field of fine processing of livestock and poultry products. Background technique [0002] Duck meat has the advantages of low fat, low cholesterol, high protein, etc., and is deeply loved by consumers. The protein content of its edible part is 16% to 25%, which is higher than that of poultry meat; the nitrogen-containing extract is high, so the duck meat has a unique flavor, and the melting point of fatty acids is low, making it easier to digest. In addition to its high nutritional value, duck meat also has good medicinal value. The content of B vitamins and vitamin E is higher than that of other meats, which can effectively resist beri...

AI Technical Summary

Problems solved by technology

Traditional pork or beef jerky is rich in flavor, but the product is single, high in fat, and hard in texture, which is not suitable for the elderly and children

[0005] Though duck meat has good nutritive value and medicinal effect, the convenience snack food kind that utilizes duck meat to produce is also seldom at present.

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