Pickling liquid, preparation method and application thereof

Abstract

The invention provides a pickling liquid, which is characterized in that potassium chloride is adopted as a salt substitute so as to reduce the content of sodium chloride in a preserved meat product, and calcium ascorbate is added for the problem of low permeability caused by reduction of the total salt content, so that the permeability of salt ions is improved. The invention provides a preparation method of the pickling liquid, wherein the pickling liquid capable of effectively maintaining the osmotic pressure of a meat product and promoting the pickling to be tasty is obtained by taking blood water after soaking raw materials as a solvent and combining a heating process. The invention provides a method for preparing pressed salted ducks by using the pickling liquid, wherein the quality of the pressed salted ducks is ensured through a three-stage salting method.

Description

technical field [0001] The invention relates to the field of food, and relates to a pickling solution, a preparation method and an application thereof. Background technique [0002] Traditional cured meat products will add a lot of salt (sodium chloride) during the curing process to form a very high osmotic pressure on the surface of cured meat products, which is very critical for the curing of meat products: on the one hand, cured meat products The osmotic pressure difference between the surface and the interior can promote the penetration of sodium chloride into the meat product, react with protein and fat, enhance the adhesion of meat, improve the texture, and make the meat product itself form a unique flavor; on the other hand, high The difference in osmotic pressure will cause the rupture of microbial cell membranes on the surface of meat products, thereby inhibiting the growth of harmful microorganisms and prolonging the shelf life of food. [0003] However, studies h...

AI Technical Summary

Problems solved by technology

Studies have found that if the replacement amount exceeds 30% of sodium chloride, a bitter taste will appear, and if it exceeds 40%, the bitter taste will be obviously unacceptable

When the amount of potassium chloride added cannot exceed 30%, its substitution effect on sodium chloride is limited. In this case, in order to reduce the content of sodium ions, the only way to reduce the amount of total salt

However, after the amount of salt is reduced, the osmotic pressure difference formed on the surface of the meat product will decrease, which will lead to a decrease in the penetration rate of salt ions and slow formation of flavor substances during the curing process of the meat product. The osmotic pressure difference is not strong enough to kill microorganisms on the surface of meat products, which may easily cause deterioration of meat products