Method for preparing low-salt low-sodium dried salted duck through combination of ultrasonic waves and vacuum rolling

A vacuum tumbling and ultrasonic technology, which is applied in food ultrasonic treatment, food ingredients as anti-microbial preservation, chemical preservation of meat/fish, etc., can solve problems such as high blood pressure and other cardiovascular diseases, and achieve improved pickling inhibiting effect, shortening the pickling time, and inhibiting growth and reproduction

Inactive Publication Date: 2018-03-23
ANHUI KANGLETAI AGRI TECH CO LTD
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, excessive intake of sodium salt can induce various diseases, and easily induce cardiovascular diseases such as high blood pressure. Therefore, it is necessary to reduce the sodium salt content in salted duck products to meet the health requirements of consumers and management departments for meat products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] A method for preparing low-salt and low-sodium salted salted duck by ultrasonic-assisted vacuum tumbling, the specific steps are as follows:

[0025] (1) Pre-cooling:

[0026] Soak the duck after depilation and viscera in hot water at 65°C for 5 minutes, then wash it with clean water, then put it in cold water at 10°C for 35 minutes, and then soak it in cold water at 0°C for 20 minutes. Centrifugal drying treatment;

[0027] (2) Preparation of marinade:

[0028] Dissolve 28 parts of table salt in distilled water to make a salt solution with a concentration of 2.5%, then add 10 parts of calcium lactate, 5 parts of potassium chloride, 7 parts of white sugar, 21 parts of cooking wine, 23 parts of rice wine, 13 parts of spices, and simmer Boil for 30 minutes, cool to room temperature and filter, then pre-cool until the water temperature is 5°C;

[0029] (3) Ultrasonic-assisted vacuum tumbling pickling:

[0030] Use a salt water injection machine to inject the above pick...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing low-salt low-sodium dried salted duck through combination of ultrasonic waves and vacuum rolling. Through synergistic use of ultrasonic waves and a vacuum rolling technique, the condition that preserving liquid penetrates through duck meat is promoted, the preserving time is effectively shortened, and the preserving effect is increased; and in addition, calcium lactate and potassium chloride are added to the preserving liquid for replacing part of table salt, so that the usage amount of the table salt namely NaCl is reduced, the content of sodiumions in finished products of the dried salted duck is effectively reduced, the tender degree of muscle is improved, the negative effect of calcium chloride on meat quality is reduced, and the salt content and the sodium content in the dried salted duck are reduced efficiently.

Description

technical field [0001] The invention relates to the field of duck food, in particular to a method for preparing low-salt and low-sodium salted duck by vacuum tumbling with the assistance of ultrasonic waves. Background technique [0002] At present, with the improvement of people's living standards, the consumption requirements for waterfowl products are increasing, and traditional local specialty foods are more and more popular. For example, salted duck is one of the traditional local salted waterfowl products that are famous both at home and abroad. . Traditional salted duck is marinated with high salt, and the salt content is generally above 10%. Compared with ordinary food, the salt content is higher, and the taste is salty when eaten. However, excessive intake of sodium salt can induce various diseases, and easily induce cardiovascular diseases such as high blood pressure. Therefore, it is necessary to reduce the sodium salt content in salted duck products to meet the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L5/30A23L13/40A23B4/24
CPCA23B4/24A23L5/32A23L13/432A23L13/55A23L13/72A23V2002/00A23V2200/10A23V2250/1578A23V2250/16A23V2300/48
Inventor 陈知敏
Owner ANHUI KANGLETAI AGRI TECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap