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Low-temperature vacuum cooking method for flavored duck meat

A low-temperature vacuum, flavor technology, applied in the preservation of meat/fish with chemicals, food ingredients as antimicrobial preservation, food science, etc., can solve the problem of product quality stability, poor repeatability and safety, loss of flavor and nutrients , uneven taste and other problems, to achieve the effect of pure and rich flavor, increased flavor and taste, and strictly controllable temperature and time

Pending Publication Date: 2022-01-21
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a low-temperature duck meat product for the problems of large loss of flavor and nutritional components, uneven taste, poor product quality stability, repeatability and safety in the existing commercially available duck meat products. The method of vacuum cooking flavored duck meat, the processing temperature is low temperature and can be precisely controlled, which can retain the nutrition and flavor components of duck meat products to the greatest extent, and achieve uniform and stable product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for low-temperature vacuum cooking of flavored duck meat, comprising the following steps:

[0021] (1) Thaw the duck leg meat that has passed the inspection and quarantine and rinse it in clean water;

[0022] (2) Preparation of pickling liquid: According to the basis of every 100 grams of duck leg meat, weigh 8 grams of salt, 2 grams of ginger, 2 grams of cooking wine, 2 grams of dark soy sauce, 1 gram of rock sugar, 0.6 grams of chicken essence, 0.6 grams of star anise, and grass fruit. 0.6g, 0.4g cinnamon, 0.3g cumin, 0.3g prickly ash, 0.3g bay leaf, 0.3g dried red pepper, 0.005g potassium sorbate, 200g water;

[0023] (3) Put the cleaned duck leg in the marinating solution and marinate at 7.5 °C for 12 h;

[0024] (4) After marinating, hang the duck legs in a constant temperature and humidity box at 7.5 °C and 20% RH to dry for 24 h;

[0025] (5) Vacuum the duck leg with a polyethylene bag with good airtightness, and then place it in a 60 °C constant temp...

Embodiment 2

[0027] A method for low-temperature vacuum cooking of flavored duck meat, comprising the following steps:

[0028] (1) Thaw the duck leg meat that has passed the inspection and quarantine and rinse it in clean water;

[0029] (2) Preparation of pickling liquid: According to the basis of every 100 grams of duck leg meat, weigh 8 grams of salt, 2 grams of ginger, 2 grams of cooking wine, 2 grams of dark soy sauce, 1 gram of rock sugar, 0.6 grams of chicken essence, 0.6 grams of star anise, and grass fruit. 0.6g, 0.4g cinnamon, 0.3g cumin, 0.3g prickly ash, 0.3g bay leaf, 0.3g dried red pepper, 0.005g potassium sorbate, 200g water;

[0030] (3) Put the cleaned duck leg in the marinating solution and marinate at 7.5 °C for 12 h;

[0031] (4) After marinating, hang the duck legs in a constant temperature and humidity box at 7.5 °C and 20% RH to dry for 24 h;

[0032] (5) Vacuum the duck leg with a polyethylene bag with good airtightness, and then place it in a 70 °C constant temp...

Embodiment 3

[0034] A method for low-temperature vacuum cooking of flavored duck meat, comprising the following steps:

[0035] (1) Thaw the duck leg meat that has passed the inspection and quarantine and rinse it in clean water;

[0036] (1) Preparation of pickling liquid: According to the basis of every 100 grams of duck leg meat, weigh 8 grams of salt, 2 grams of ginger, 2 grams of cooking wine, 2 grams of dark soy sauce, 1 gram of rock sugar, 0.6 grams of chicken essence, 0.6 grams of star anise, and grass fruit. 0.6g, 0.4g cinnamon, 0.3g cumin, 0.3g prickly ash, 0.3g bay leaf, 0.3g dried red pepper, 0.005g potassium sorbate, 200g water;

[0037] (3) Put the cleaned duck leg in the marinating solution and marinate at 7.5 °C for 12 h;

[0038] (4) After marinating, hang the duck legs in a constant temperature and humidity box at 7.5 °C and 20% RH to dry for 24 h;

[0039] (5) Vacuum the duck leg with a polyethylene bag with good airtightness, and then place it in a constant temperatur...

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PUM

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Abstract

The invention relates to a low-temperature vacuum cooking method for flavored duck meat. The method is used for overcoming the defects that duck meat products are relatively high in surface hardness and non-uniform in taste and eating quality in traditional high-temperature processing, and duck meat quality is unstable due to non-uniform processing technologies of traditional or small workshops. According to the method, duck meat is processed at a low temperature under vacuum conditions, and a processing temperature is controlled to be 60 DEG C to 80 DEG C; and the method is simple and convenient to operate, the color, aroma and taste of the duck meat can be kept, the fresh and tender taste of the duck meat is improved, the palatability of the duck meat is good, and the processed duck meat products are stable and uniform in quality.

Description

technical field [0001] The invention relates to a method for low-temperature vacuum cooking of flavored duck meat, and belongs to the technical field of meat product processing. Background technique [0002] Duck meat is rich in protein and vitamins, low in fat, high in unsaturated fatty acids, low in cholesterol, and rich in nutritional value. my country is the largest country in the production and consumption of duck meat. At present, the market is mainly based on whole duck products, and there are few deep-processed products in the segmented part of duck meat. Duck meat products are mostly cooked under high temperature and high oxygen conditions by traditional processing methods, such as steaming, boiling, high temperature marinating, roasting, etc. The heating temperature of traditional processing methods is generally greater than 95°C. High-temperature heating will cause a temperature gradient on the surface and inside of the meat product, which will lead to high surfa...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L5/10A23B4/20A23B4/16
CPCA23L13/50A23L13/428A23L5/17A23L5/13A23B4/20A23B4/16A23V2002/00A23V2200/10
Inventor 张慢陈梦飞金昌海千春录刘俊阚娟
Owner YANGZHOU UNIV
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