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Method for preserving marinated duck necks

A duck neck and preservative technology, applied in the field of braised duck neck preservation, can solve the problems of poor water solubility and difficult preservation of braised duck neck, achieve low moisture content, controllable gel-like rheological properties, and increase essential oil content Effect

Pending Publication Date: 2022-03-15
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, tea tree essential oil and cinnamon essential oil have poor water solubility and strong volatility, so they are not easy to directly act on braised duck necks to keep fresh.

Method used

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  • Method for preserving marinated duck necks
  • Method for preserving marinated duck necks
  • Method for preserving marinated duck necks

Examples

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preparation example Construction

[0037] The preparation method of braised duck neck preservation proposed in the embodiment of the present invention selects natural plant extracts tea tree essential oil and cinnamon essential oil as natural preservatives, uses high internal phase emulsion as a carrier, and rationally adjusts the preparation method to load tea tree essential oil and cinnamon essential oil In the high internal phase emulsion, and the stewed duck neck is subpackaged, so that the tea tree essential oil and cinnamon essential oil can effectively act on the stewed duck neck, and give full play to the preservation effect. The ingredients selected in the method are all food-grade, non-toxic, harmless, economical and environmentally friendly, easy to operate, and can effectively solve the problem that the braised duck neck is easily corrupted and deteriorated.

[0038] Specifically, in the embodiment of the present invention, due to the high volume of the internal phase, it has the advantages of a much...

Embodiment 1

[0052] Example 1 A preparation method for preserving the freshness of braised duck neck, comprising the steps of:

[0053] (1) Weigh 0.1g of WPI whey protein isolate and 0.6g of OSA starch and dissolve them in 10ml of distilled water respectively. After mixing, it becomes the water phase of the high internal phase emulsion.

[0054] (2) Add 24g of tea tree essential oil and 24g of cinnamon essential oil to 12g of corn oil, and stir. This is the oil phase of the high internal phase emulsion.

[0055] (3) Mix the water phase prepared in step (1) and the oil phase prepared in step (2) at a mass ratio of 1:3, and disperse at 12,000 rpm for 3 minutes under high-speed shear to prepare a high internal phase emulsion.

[0056] (4) First mix soluble starch, SiO 2 Mix according to the mass ratio of 3:1, then mix with the high internal phase emulsion according to the mass ratio of 1:3, bake in an oven at 40°C for 20 minutes, and pass through 18 mesh and 30 mesh sieves respectively to...

Embodiment 2

[0058] Example 2 A preparation method for preserving the freshness of braised duck neck, comprising the steps of:

[0059] (1) Weigh 0.2g of WPI whey protein isolate and 0.8g of OSA starch and dissolve them in 10ml of distilled water respectively. After mixing, it becomes the water phase of the high internal phase emulsion.

[0060] (2) Add 42.6g of tea tree essential oil and 21.3g of cinnamon essential oil to 16g of corn oil, and stir. This is the oil phase of the high internal phase emulsion.

[0061] (3) Mix the water phase prepared in step (1) and the oil phase prepared in step (2) according to a mass ratio of 1:4, and disperse at 12000 rpm for 4 minutes at high speed shear to prepare a high internal phase emulsion.

[0062] (4) First mix soluble starch, SiO 2 Mix according to the mass ratio of 1:1, then mix with the high internal phase emulsion according to the mass ratio of 1:2, bake in an oven at 40°C for 20 minutes, pass through 18-mesh and 30-mesh sieves respectiv...

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Abstract

The invention provides a preservation method for marinated duck necks, and belongs to the technical field of food. The method comprises the following steps: (a) preparing a water phase and an oil phase, and dissolving WPI whey protein isolate and OSA starch in distilled water to obtain the water phase; mixing plant essential oil and corn oil in proportion to obtain an oil phase; (b) preparing a high internal phase emulsion; and (c) uniformly mixing the high internal phase emulsion with soluble starch and SiO2, baking in a baking oven at 40 DEG C for 20 minutes, and respectively sieving with a 18-mesh sieve and a 30-mesh sieve to prepare the solid preservative. And (c) purchasing marinated duck necks from the market, putting the marinated duck necks into a PP preservation box, sub-packaging the solid preservative with non-woven bags, and performing preservation treatment on the marinated duck necks in combination with controlled atmosphere. The preservation method for the marinated duck necks is mainly used for preserving the marinated duck necks, the selected ingredients are food-grade, nontoxic, harmless, economical, environment-friendly and convenient to operate, and the problem that the marinated duck necks are prone to decay and deterioration can be effectively solved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fresh-keeping method for braised duck necks. Background technique [0002] Stewed pork with sauce is a traditional delicacy in my country, and it has been loved by the people for thousands of years. According to textual research, stewed meat products with sauce originated in the Qin Dynasty, and after continuous improvement, the technology was relatively mature in the Song Dynasty. Up to now, stewed meat with sauce has not only rich varieties, but also gradually popularized taste. However, it still adopts the traditional production line, and many products are still sold in bulk. It is difficult to guarantee both flavor and quality, and the shelf life is extremely short under the condition of bulk sales. [0003] At present, there are many fresh-keeping technologies for braised duck necks, such as high-temperature sterilization technology, which mainly kills the microo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/16
CPCA23B4/20A23B4/16A23V2002/00A23V2250/11A23V2250/124
Inventor 周磊刘伟余文志彭盛峰邹立强
Owner NANCHANG UNIV
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