Preparation method of sauced duck with low biogenic amine and nitrite content

A technology of nitrite sauced duck and biogenic amines, which is applied in the direction of food ingredients as antimicrobial preservation, food science, meat/fish preservation with chemicals, etc., can solve the problems of little research, and achieve content inhibition and increase The effect of improving storage time and food safety

Pending Publication Date: 2022-02-25
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few studies on the application of GSE functional properties to the storage process of sauced duck

Method used

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  • Preparation method of sauced duck with low biogenic amine and nitrite content
  • Preparation method of sauced duck with low biogenic amine and nitrite content
  • Preparation method of sauced duck with low biogenic amine and nitrite content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A kind of preparation method of low biogenic amine and nitrite sauce duck, comprises the following steps:

[0044] (1) Preparation of sauced duck

[0045] Clean the surface of the slaughtered Cherry Valley Duck with sterile water, completely immerse it in 10% saline solution, marinate it at 4 ℃ for 2 hours, put it in boiling water for 10-20 seconds , after marinating for 1-3 hours in marinade that is 3 times the weight of duck meat, ordinary sauced duck is obtained;

[0046] (2) Soak in fresh-keeping solution

[0047] The grape seed extract (purchased from Shanghai Yuanye Biotechnology Co., Ltd.) was prepared with a mass concentration of 10% saline to make a grape seed extract solution with a concentration of 200mg / kg, and the sauced duck was soaked in the grape seed extract solution , and covered with plastic wrap, soaked for 35s, drained after standing, and vacuum-packed the drained sauced duck with a fresh-keeping bag to obtain low biogenic amine and nitrite sauced...

Embodiment 2

[0050] Same as the above example 1, the difference is that the concentration of the grape seed extract solution is 100mg / kg, and the soaking time is 40s.

Embodiment 3

[0052] Same as the above example 1, the difference is that the concentration of the grape seed extract solution is 300mg / kg, and the soaking time is 30s.

[0053] 3. Test results

[0054] 1. Table 2 shows the color difference value and pH measurement index results of low-biogenic amine and nitrite sauced duck during refrigeration at 4°C:

[0055]

[0056] Note: a-e means that the superscripts in the same row are significantly different (P<0.05); w-z means that the superscripts in the same column are significantly different (P<0.05);

[0057] It can be seen from the above Table 2 that during the storage period at 4°C, the pH value of duck meat in each group showed a downward trend, and the range of variation was 6.01-6.75. After 12 days of storage, compared with the control group, the pH value of duck meat in the GSE leach solution treatment group was significantly higher than that of the control group (P<0.05). The value is basically stable around 6.13-6.16. The reason m...

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PUM

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Abstract

The invention discloses a preparation method of sauced ducks with low biogenic amine and nitrite content. The method is characterized by comprising the following steps: (1) preparing a sauced duck: 1) cleaning the surface of a slaughtered cherry valley duck with sterile water, immersing the cleaned cherry valley duck in a saline solution with the mass concentration of 10%, pickling the cherry valley duck at 4 DEG C for 2 hours, blanching the cherry valley duck in boiling water for 10-20 seconds, and marinating the cherry valley duck in marinade of which the weight is 3 times that of duck meat for 1-3 hours to obtain a common sauced duck; 2) soaking with a fresh-keeping solution: preparing a grape seed extract solution with the concentration of 100-300mg/kg from the grape seed extract with a saline solution with the mass concentration of 10%, soaking the common sauced duck in the grape seed extract solution, covering the common sauced duck with a fresh-keeping film for 30-40s, performing standing, performing draining, and performing vacuum packaging with a fresh-keeping bag so as to obtain the sauced duck with low biogenic amine and nitrite content. The method has the advantages of inhibiting the generation of biogenic amines and the growth of spoilage microorganisms in the marinated duck old brine, and prolonging the shelf life of food.

Description

technical field [0001] The invention relates to a preparation method of sauced duck, in particular to a preparation method of low biogenic amine and nitrite sauce duck. Background technique [0002] Braised duck products are one of the main products of deep processing of duck meat, and they are also a category of sauced and braised meat products that are popular among consumers. Sauce duck is rich in nutrients, but has a high water content, which can be used as a breeding carrier for microorganisms. During storage, it is easily affected by the environment, resulting in spoilage and shortened shelf life. Therefore, it is of great practical significance to suppress the corruption and deterioration of the sauced duck during storage and to prolong the storage time. The quality characteristics of traditional stewed pork are closely related to the quality of old stew, and the harmful substances in the old stew system will directly affect the food safety of stewed stew products. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23B4/20A23B4/24
CPCA23L13/50A23B4/20A23B4/24A23V2002/00A23V2200/10A23V2250/21166
Inventor 潘道东孙杨赢吴振周昌瑜何俊夏强
Owner NINGBO UNIV
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