Preparation method capable of improving freshness of low-temperature air-dried sauced duck

A low-temperature air-drying and sauce duck technology is applied in the field of braised products to achieve the effects of improving economic benefits, reducing rancidity and lipid oxidation, and promoting lipid decomposition and oxidation

Inactive Publication Date: 2018-12-07
HEFEI FULAIDUO FOOD
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AI Technical Summary

Problems solved by technology

At present, natural, safe, nutritious, and multifunctional food additives have become the development direction of food additives, but they are rarely used in stewed meat products such as sauced duck. The development of natural and healthy preservatives is of great significance to improve the storage quality of sauced duck

Method used

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Embodiment Construction

[0018] A preparation method of a low-temperature air-dried sauced duck capable of improving freshness, comprising the following specific steps:

[0019] (1) Clean the fresh duck meat within 24 hours of slaughter, marinate it with 1 kg of salt for every 10 kg of duck meat, dry-cure it at 3°C ​​for 2 hours, then put it into saturated salt water at 18°C ​​to wet Marinate for 2 hours;

[0020] (2) Place the marinated duck meat in a constant temperature and humidity incubator, and air-dry it at a temperature of 12°C and a relative humidity of 65% for about 24 hours. Put the dried duck blank into a pot, immerse it in water, and boil until When there is no blood in the meat, take it out, wash the cooked duck blank with cold water, and drain the water for later use;

[0021] (3) Configure sauced duck marinade according to the formula, add 20 kg of marinade to every 100 kg of duck blank for marinating, simmer the marinade for 50 minutes, cover with plastic wrap and put it in the refri...

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Abstract

The present invention discloses a preparation method capable of improving freshness of low-temperature air-dried sauced duck. The duck meat is processed by adopting a low-temperature air-drying process, the lipid decomposition and oxidation of a pickled meat product can be promoted, the accumulation of free fatty acid is accelerated, a flavor peculiar to the pickled meat product is formed, and thetaste of a sauced duck is enriched. In the preparation of pickling materials, a black tea pigment replaces a caramel pigment to carry out coloring on the salted duck, so that the pickled duck meat has a perfect color, and the addition of fat-soluble tea polyphenol has good effects of reducing rancidity and grease oxidation. A pickling solution is recycled after primary pickling, and compound essential oil is added into the pickling solution for secondary cold pickling, so that not only is a perfect spice mouth feel provided for the sauced duck, but also the breeding of bacteria can be inhibited, thereby achieving the effect of increasing flavor and prolonging shelf life. The sauced duck prepared by the invention has unique taste, bright color, delicious meat quality and long fresh-keepingtime. The method prolongs the shelf life, thereby raising the economic benefit.

Description

technical field [0001] The invention relates to the technical field of stewed products, in particular to a method for preparing low-temperature air-dried sauced duck that can improve freshness. Background technique [0002] As a traditional Chinese stewed meat product, sauced duck is very popular because of its tender meat and unique flavor. The traditional sauced duck processing technology mainly includes pickling and sauce making, and its flavor formation is limited, which cannot satisfy consumers' pursuit of sauced duck flavor. Research in recent years has pointed out that air-drying can effectively improve the flavor defects of dry-cured meat products. After curing, introducing high-temperature air-drying can increase the flavor of cured meat products, but it will make the taste hard and difficult to chew. As an important processing technology of meat products, low-temperature air-drying can promote the decomposition and oxidation of lipids in cured meat products, accel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40
CPCA23L13/428A23L13/50A23L13/70Y02A40/90
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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