Sustained release composite material and method for salting spiced ducks by using same

Abstract

The invention discloses a sustained release composite material and a method for salting spiced ducks by using the same. The sustained release composite material is prepared from, by weight parts, 40-50 parts of modified food grade bentonite, 20-30 parts of food grade diatomaceous earth, 12-14 parts of food grade silica gel, 8-10 parts of food grade polyethylene glycol, 7-9 parts of food grade polyvinylpyrrolidone and 3-5 parts of food grade land plaster. A method for preparing the modified food grade bentonite comprises the steps of first smashing the food grade bentonite to 200-300 meshes, drying the food grade bentonite for 2-3 h at 250-350 DEG C to perform activation, and spraying glacial acetic acid aqueous solution while overturning the food grade bentonite, wherein the mass percentage of glacial acetic acid in the glacial acetic acid aqueous solution is 50-60%; and correspondingly spraying 70-90 mg of glacial acetic acid for 1 g of food grade bentonite; and after the spraying, performing drying for 1-2 h at 90-100 DEG C. The sustained release composite material can slowly release salt, the meal can be made mellow, it is guaranteed that the inner layer meat is salted thoroughly, outer layer meat is not made too high in salinity, and the spiced ducks salted by using the sustained release composite material are tender in meat quality and moderate and uniform in salinity.

Description

technical field [0001] The invention belongs to the field of food pickling and processing, and in particular relates to a slow-release composite material and a method for pickling stewed duck with it. Background technique [0002] Chinese people have a dietary preference for eating stewed poultry, especially stewed duck, and the annual market demand is huge. [0003] The traditional pickling method is to prepare a high-salt brine, and then put the duck in it to pickle. This pickling method is simple and efficient, and can pickle multiple ducks in batches at the same time. However, this method often leads to the outer layer of meat being cured more thoroughly and salty, while the inner layer of meat is relatively light, resulting in uneven meat curing effects. In order to solve this problem, some manufacturers use a leavening agent to treat the meat duck first, so that the meat will not be too tight, so that the inner meat is also marinated thoroughly; liquid to improve th...

AI Technical Summary

Problems solved by technology

However, this method often results in the outer layer of meat being marinated more thoroughly and saltier, while the inner layer of meat is relatively light, resulting in uneven cured meat quality