Processing technique of vacuum high-temperature sterilization soft-packaged duck seasoned with soy sauce using tender duck meat as raw material

Abstract

The invention provides a processing technique of a vacuum high-temperature sterilization soft-packaged duck seasoned with soy sauce using tender duck meat as a raw material. The processing technique comprises steps of periodically repeated tumbling and seasoning of the duck meat under low-temperature vacuum and normal-pressure conditions, immersing the duck meat in brine under closed low-temperature and normal pressure conditions, drying the duck meat stepwise at high and low temperature, mixing the material, conducting vacuum packaging, high-temperature cooking sterilization and cold processing. The processing technique creatively and effectively solves the problem that the tender duck meat is difficult to be used for production due to high moisture content in meat texture and flaccid taste of meat fibers. By organic cooperation between processes, the meat fibers are fundamental changed, so as to enhance firmness of the tender duck meat, and provides the tender duck meat with a intensive sense of fiber, tough and chewy meat texture and bouncy taste and achieves tenacious chewy sense of tough duck meat. The processing technique broadens the range of raw material sources for duck meat products, greatly shortens the preparation time of tender duck meat products, and significantly increases the production capacity. The soft-packaged duck products seasoned with soy sauce prepared by the invention meet the requirements of food safety, can be stored at room temperature for 10 months, eaten immediately after opening the package, and has broad industrialization value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology for vacuum-high-temperature sterilization soft-packaged sauced duck products using tender duck meat as raw material. Background technique [0002] Currently on the market, the raw materials of duck meat products include old duck meat and tender duck meat. "Beijing Roast Duck" represented by Quanjude is well-known at home and abroad, "Nanjing Salted Duck", "Guangdong Roast Duck", "Sichuan Camphor Tea Duck", "Fujian Braised Duck", "Hangzhou Laoya Pot" and so on are deeply favored by consumers , Vacuum flexible packaging products with good taste and obvious rubber elasticity on the market mainly use old duck meat as raw material, and other vacuum flexible packaging products that use tender duck meat as raw material have a soft taste experience and no chewiness. The main reason is that vacuum flexible packaging products need to be steriliz...

AI Technical Summary

Problems solved by technology

The main reason is that vacuum flexible packaging products need to be sterilized by high-temperature cooking, and the meat fiber structure of old duck meat and tender duck meat is different.

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