Method for preparing spice salt for inhibiting oxidation of salted preserved duck

A technology of spices and salted duck, applied in food ingredients as antioxidants, chemical preservation of meat/fish, food ingredients containing natural extracts, etc., can solve the problems of effective ingredient penetration, slow duck body, and affect the appearance of salted duck products, etc. Achieve the effect of no cleaning and fast speed

Pending Publication Date: 2018-11-23
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are the following main problems in using spices to inhibit the oxidation of salted duck. First, the composition of spices that can effectively inhibit the oxidation of salted duck fat needs to be screened and optimized to determine; It is difficult to mix evenly with the raw duck; third, the powdery spices still contain more cellulose and lignin, and there is a problem that the effective ingredients penetrate into the duck body slowly during pickling; fourth, the powdery spice fines will Adhesive to the surface of the duck body, it takes time and water to clean, and it is difficult to clean, affecting the appearance of salted duck products

Method used

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  • Method for preparing spice salt for inhibiting oxidation of salted preserved duck
  • Method for preparing spice salt for inhibiting oxidation of salted preserved duck
  • Method for preparing spice salt for inhibiting oxidation of salted preserved duck

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A 30-mesh sieve is passed after crushing the mixed spices with a weight ratio of 30% cloves, 25% galangal, 25% prickly ash and 20% nutmeg, adding 50% (v / v) ethanol aqueous solution of 20 times the weight of the spice powder at 50 Soak at ℃ for 3 hours, press filter to obtain the spice extract, add 2 times the weight of the spice extract to the salt, and add 5% of the salt weight β-cyclodextrin and 5% maltodextrin , boiled with high-pressure steam, heated and concentrated, recovered ethanol, stirred while heating, the peripheral speed of the outer edge of the anchor stirrer blade is 0.6m / s, until the water is dry, the material is completely crystallized, and the spice salt co-crystallization is obtained. The spice salt co-crystal embedding is pulverized, passed through a 30-mesh sieve, weighed, and bagged to obtain a slag-free spice salt product that inhibits the oxidation of salted duck.

[0034] The prepared spice salt product is added in an amount of 3% of the weight ...

Embodiment 2

[0036] After crushing the mixed spices of 30% cloves, 25% ginger, 25% prickly ash and 20% nutmeg by weight, pass through a 30 mesh sieve, add 50% (v / v) aqueous ethanol solution of 20 times the weight of the spice powder at 65 Soak at ℃ for 2 hours, press filter to get the spice extract, add 3 times the weight of the spice extract to the salt, and add 5% of the salt weight β-cyclodextrin, 7.5% maltodextrin and 5% monosodium glutamate, boiled by high-pressure steam, heated and concentrated, recovered ethanol, stirred while heating, the peripheral speed of the outer edge of the anchor stirrer blade is 0.7m / s, until the water is dry, the material is completely crystallized, and the spice salt is obtained The co-crystal embedding material is crushed, passed through a 30-mesh sieve, weighed, and bagged to obtain a slag-free spice salt product that inhibits the oxidation of salted duck.

[0037] The prepared spice salt product is added in an amount of 2.7% of the weight of the bright...

Embodiment 3

[0039] After crushing the mixed spices of 30% cloves, 25% ginger, 25% prickly ash and 20% nutmeg by weight, pass through a 20 mesh sieve, add 50% (v / v) aqueous ethanol solution of 10 times the weight of the spice powder at 70 Soak at ℃ for 2 hours, after pressure filtration, add 50% (v / v) ethanol aqueous solution 10 times the weight of spice powder to the spice residue, soak at 70℃ for 2 hours, after pressure filtration, combine two extractions to obtain Spice extract, after two extractions, the active ingredients in the spices are more fully extracted, add 2 times the weight of the spice extract to the salt, and add β-cyclodextrin and salt weight 5% of the salt weight 5% maltodextrin is boiled with high-pressure steam, heated and concentrated, ethanol is recovered, stirred while heating, and the peripheral speed of the outer edge of the anchor stirrer blade is 0.6 m / s, until the water is dried, and the material is completely crystallized to obtain Spice salt co-crystal embedd...

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Abstract

The invention relates to a method for preparing a spice salt for inhibiting the oxidation of salted preserved duck. The method comprises the following steps: 1) pulverizing a mixed spice of flos caryophylli, 20%-30% of galangal, pepper and netmeg, sieving, adding an ethanol solution, the weight of which is 10 to 30 times the weight of the spice powder, soaking at 30 to 80 DEG C for 2-5 hours, andcarrying out pressure filtration, so as to obtain spice extract liquid; 2) adding the spice extract liquid, the weight of which is 1 to 6 times the weight of salt, into the salt, separately adding beta-cyclodextrin, the weight of which accounts for 2% to 10% of the weight of the salt, and maltodextrin, the weight of which accounts for 2% to 10% of the weight of the salt, into the salt, heating forconcentrating, recovering ethanol, and heating while stirring until moisture is totally dried and the material is completely crystallized, so as to obtain a spice salt cocrystallized embedding material; and 3) crushing and sieving. The method can effectively prevent the loss of antioxidant components in spices, active components can be evenly distributed on the surface of a duck body along with the salt and the salt penetrates into the duck body fast, the surface of the duck body has no fines of spices and does not need to be cleaned, and thus the standardized green production of salted preserved duck is easy to be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to the preparation of spice salt for inhibiting the oxidation of salted duck. Background technique [0002] Salted duck is one of the famous traditional native products in my country. It is a good product of cured meat and has a production history of thousands of years. Although the processing techniques vary from place to place, they are all made by fattening ducks and marinating them with salt. Traditional salted duck is produced in winter, with a salt content of up to 10%, and a storage period of 3-6 months. Because of its high oil content, as the temperature rises, the oil will be oxidized rapidly, causing the dried salted duck to deteriorate. The use of vacuum packaging can properly delay product oxidation, but it cannot fundamentally solve the problem, and the effect is limited. Some manufacturers add chemically synthesized antioxidants, such as: TBHQ, etc., to inhibit ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/40A23L27/00A23L13/40A23B4/20A23B4/24
CPCA23B4/20A23B4/24A23V2002/00A23L13/428A23L13/432A23L27/11A23L27/40A23L27/70A23L27/72A23V2250/082A23V2250/21A23V2250/5112A23V2250/5114A23V2300/14A23V2200/02A23V2200/10
Inventor 刘晓华陈红兵赖贻奎张庆生曾艳红谢冬根
Owner NANCHANG UNIV
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