Method for preparing spice salt for curing low-salt flavored salted preserved duck

Abstract

The invention relates to a method for preparing a spice salt for curing low-salt flavored salted preserved duck. The method comprises the following steps: 1) pulverizing a mixed spice of flos caryophylli, star anise, galangal, liquorice root, pepper and netmeg, sieving through a 10-60-mesh sieve, 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, and carrying 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 for concentrating, 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 through a 30-mesh sieve. The method can effectively prevent the loss of anti-bacteria and 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 doesnot need to be cleaned, and thus the standardized green production of low-salt flavored 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 pickling low-salt flavor 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, and the storage period is 3-6 months. Because of its high oil content, as the temperature rises, the oil will be oxidized rapidly, causing the salted duck to deteriorate. At present, most salted ducks are produced in manual workshops, often due to lax sanitation control, resulting in excessive microbial content. As the temperature rises, microorganisms multiply rapidly, resulting in spoilage and deterioration of salted ducks. Studies have s...

AI Technical Summary

Problems solved by technology

However, there are the following main problems in using spices for anti-oxidation and antisepsis of low-salt salted salted duck. The first, the composition of spices that can effectively inhibit the oxidation of salted duck fat and spoilage bacteria needs to be screened and optimized to determine; the second, granular spices, spices essential oils Or oleoresin is difficult to mix evenly with the raw duck when pickling; 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 when pickling; fourth, Powdered spice fines will adhere to the surface of the duck body. It is time-consuming and water-consuming to clean, and it is difficult to clean, which will affect the appearance of salted duck products.

Images