Method for preparing defatted marinated duck meat by virtue of ultrasonic-assisted pressure-transform tumbling

Abstract

The invention discloses a method for preparing defatted marinated duck meat by virtue of ultrasonic-assisted pressure-transform tumbling. The method comprises the following steps: firstly defreezing frozen duck leg meat, and pickling the duck leg meat with a pickling solution containing tea leaves so as to remove reactive oxygen free radicals, intercept the peroxidation process of lipid and increase the pleasant tea fragrance of the defatted marinated duck meat; then processing the duck leg meat by virtue of adopting an ultrasonic-assisted pressure-transform tumbling method, wherein due to the effects of changeable pressure and ultrasonic waves, damage to myofibril structures and lysosomal membranes is promoted, so that the shear force value decrease is more remarkable, more salt soluble protein can be released, therefore more moisture is reserved, the effect of tenderizing and smoothing duck meat is achieved, and furthermore, permeation of a pickling solution is further promoted during a tumbling process; performing baking-based defatting on the duck leg meat, wherein by virtue of reasonable temperature control, while the subcutaneous fat of the duck meat is reduced, the fat and moisture in the duck meat can not be reduced, optimal taste of the duck meat can be kept, and the content of tea polyphenol in the duck meat is not damaged.

Description

technical field [0001] The invention relates to the technical field of stewed products, in particular to a method for preparing fat-reduced stewed duck meat by ultrasonically assisted variable pressure tumbling. Background technique [0002] Compared with other poultry meat such as chicken, duck meat has a thicker subcutaneous fat, which makes duck meat more unique. In recent years, with the expansion of large-scale breeding and the use of high-energy feed, the fat content of duck meat has increased significantly, especially the serious accumulation of subcutaneous fat, resulting in greasy sebum and a decline in sensory quality. Although it is beneficial to increase the flavor of duck meat, but At the same time, it brings greater risks to health, so it is particularly necessary to remove excess fat. At the same time, frozen duck meat is now mostly used to process stewed products. The taste of the meat is not as tender as that of fresh duck meat. This requires a certain trea...

AI Technical Summary

Problems solved by technology

In recent years, with the expansion of large-scale breeding and the use of high-energy feed, the fat content of duck meat has increased significantly, especially the serious accumulation of subcutaneous fat, resulting in greasy sebum and a decline in sensory quality. Although it is beneficial to increase the flavor of duck meat, but At the same time, it brings greater risks to health...