Processing method for removing fishy smell of duck meat pickled by herbal medicines and seasoned by spiced salt and keeping nutrition, freshness and tenderness
Through the duck processing method of herbal marinated and salt-spiced salt, combined with protease tenderization and herbal spice treatment, the problem of difficult to remove fishy smell and insufficient nutritional tenderness in the existing duck processing methods is solved, achieving the effect of removing fishy smell and keeping fresh and tender, while also in line with the trend of environmental protection.
Patent Information
- Application Number
- CN202510300017.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-14
- Publication Date
- 2025-05-09
AI Technical Summary
The existing duck meat processing methods are difficult to completely remove the fishy smell of duck meat, resulting in the tenderness of the meat, the loss of natural flavor and unique color aroma. At the same time, there are problems such as large amount of water consumption, easy residue of fishy smell substances, high labor costs and not in line with environmental protection trends.
The duck meat processing method is used to treat herbal marinated and salt-pepper seasoning. After being tenderized by bromelain, papain and fig protease, it is boiled by herbal spices such as grass fruit, angelica, and cinnamon, mixed with seasonings such as salt and pepper, syrup, and finally applied honey water before steaming or baking to remove the fishy smell and keep it fresh and tender.
Effectively remove the fishy smell of duck meat, while maintaining nutrition and tenderness, conforming to environmental protection trends, suitable for large-scale applications, and improving the flavor level of duck meat.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of duck meat processing, and in particular to a method for processing duck meat pickled with herbs and seasoned with pepper and salt to remove fishy smell and keep nutrition, freshness and tenderness. Background Art
[0002] As a common meat ingredient, duck meat is easily processable, delicious and easy to digest. It is rich in nutrients such as high-quality protein, iron, zinc, vitamin E and vitamin B. It has the effects of nourishing yin and tonifying deficiency, clearing away heat and detoxifying, promoting diuresis and reducing swelling, regulating metabolism, and enhancing physical fitness.
[0003] In the existing duck meat processing method, the main method is to cover up and dilute the fishy smell of duck meat by adding seasonings. It is not only difficult to completely remove the fishy smell of duck meat, but also leads to a large loss of the nutrition, tenderness, natural flavor and unique color and fragrance of the meat, which does not meet people's edible needs for duck meat. In the process of marinating duck meat using ordinary ginger slices, cooking wine, etc., it needs to be soaked and rinsed many times, resulting in a large amount of water consumption. There are disadvantages such as easy residue of fishy substances, high labor costs, not in line with environmental protection trends, and difficulty in large-scale application. In addition, the quality of seasonings is unstable (such as insufficient spicy peppers), which affects the deodorization effect. At present, there are also studies on the use of herbal spices to deodorize duck meat, but the amount of effective ingredients in herbal spices that enter the duck meat is insufficient, which limits the use of herbal spices in deodorizing duck meat.
[0004] Therefore, a suitable modification method is needed to promote the effective ingredients in herbal spices to enter the duck meat, while giving the duck meat good tenderness, so as to obtain a duck meat processing method with good fishy effect and nutritional tenderness. Summary of the invention
[0005] In order to solve the above technical problems, the present invention provides a processing method for removing the fishy smell of duck meat pickled with herbs and seasoned with pepper and salt, while keeping the duck meat nutritious and tender.
[0006] The purpose of the present invention can be achieved through the following technical solutions:
[0007] A method for processing duck meat pickled with herbs and seasoned with pepper and salt to remove the fishy smell and keep the duck meat nutritious and tender, comprising the following steps:
[0008] Step S1, bleeding, removing feathers, depilating, and removing internal organs of the whole duck, soaking in light salt water for 1-1.5 hours, taking out and drying for 30-35 minutes, and cutting the duck breast and duck legs 3-6 times at equal intervals of 2-3 cm to obtain a pretreated whole duck;
[0009] Furthermore, the ratio of the whole duck to the light salt water is 2-2.5 kg: 3.5-4.5 L, and the light salt water is obtained by adding 60-70 g of salt to 1-1.2 L of water and stirring and mixing;
[0010] Step S2, mixing bromelain powder, papain powder, ficin powder and deionized water at 20-25° C. for 1-1.2 hours, adding lipoic acid, tartaric acid and EDTA, adjusting the pH to 5.5-7.5, filtering to obtain a duck meat tenderizer; adding the pretreated whole duck to the duck meat tenderizer, soaking it at 20-25° C. for 8-9 hours, taking it out, rinsing the surface with water for 3-4 times, and draining it in a ventilated place to obtain a tenderized whole duck;
[0011] Furthermore, the dosage ratio of bromelain powder, papain powder, ficin powder and deionized water is 0.5-1g: 1-1.5g: 3-3.5g: 600-700mL; the concentrations of lipoic acid, tartaric acid and EDTA in the duck meat tenderizer are 0.2-0.25mmol / L, 0.1-0.15mmol / L and 0.4-0.45mmol / L respectively; the pH is adjusted using a hydrochloric acid solution and a sodium hydroxide solution with a concentration of 0.1mol / L; the dosage ratio of the pretreated whole duck to the duck meat tenderizer is 1.7-2.3kg: 3.5-4.5L; the obtained duck meat tenderizer can be refrigerated at 2-8°C for 5-7 days and used within the refrigeration time limit;
[0012] During the reaction of step S2, lipoic acid, tartaric acid and EDTA synergistically prevent the inactivation of the composite enzyme composed of bromelain powder, papain powder and ficin powder through reduction and chelation of metal ions, and also make the composite enzyme have higher activity at a lower temperature and a wider pH range. The composite enzyme can tenderize the duck meat by decomposing proteins and destroying the dense structure of myofibrils, and also facilitates the effective ingredients in the herbal spices to enter the duck meat;
[0013] Step S3, weighing raw materials of herbal spices: tsaoko, angelica dahurica, cinnamon, star anise, licorice, cumin, prickly ash, clove, lemongrass, and galangal, putting the weighed raw materials of herbal spices into a gauze bag and fastening the bag mouth, then putting the gauze bag with the bag mouth fastened into water and boiling it, then adding water and maintaining the boiling state for 40-45 minutes, stopping heating, then adding pepper salt, syrup, cooking wine, light soy sauce, and dark soy sauce and stirring for 10-15 minutes, then cooling to room temperature, and filtering to obtain a pickling seasoning;
[0014] Further, the dosage ratio of tsaoko, angelica dahurica, cinnamon bark, star anise, licorice, fennel, prickly ash, clove, citronella, galangal, and water is 10-12g: 8-10g: 11-12g: 14-15g: 4-5g: 9-10g: 8-9g: 1-1.5g: 2-3g: 3-4g: 6.5-7.5L, and the volume ratio of water added twice is 2:1, and the tsaoko needs to be crushed to remove The peppercorns are dried red peppercorns; the added pepper salt, syrup, cooking wine, light soy sauce, dark soy sauce, and herbal spices are used in an amount ratio of 70-80g: 90-100g: 100-110mL: 95-105mL: 45-50mL: 70-80g; the pickled seasoning obtained in step S3 can be frozen for 30-32 days and reused for pickling 2-3 times within 30-32 days;
[0015] Step S4, immersing the tenderized whole duck in a pickling seasoning, refrigerating and pickling at 4-6°C for 30-36 hours, adding 40-45g:50-55g of pepper salt and syrup to 3-4L of the pickling seasoning every 12-12.5 hours and stirring for 30-35 minutes, and then placing the pickled duck meat in a ventilated place for 6-6.5 hours to obtain deodorized duck meat, and then applying honey water on the surface of the deodorized duck meat before steaming or roasting it for consumption;
[0016] Furthermore, the ratio of the tenderized whole duck to the pickled seasoning is 1.5-2.1 kg: 3-4 L; the syrup is prepared by heating and stirring osmanthus honey and rock sugar at a mass ratio of 1:1.5 at 70-80°C for 30-35 minutes; the honey water is prepared by mixing osmanthus honey and water at a ratio of 2:1; if not steamed or roasted for consumption, the deodorized duck obtained in step S4 can be frozen and vacuum-packed for sale, and can be consumed within 5-7 days;
[0017] The beneficial effects of the invention are as follows: the invention discloses a processing method for removing fishy smell and keeping nutrition and tenderness of duck meat seasoned with herbs pickled and salt and pepper, which comprises the following steps: firstly subjecting a pretreated whole duck to tenderization with a duck meat tenderizer prepared with bromelain, papain and ficin, then subjecting the whole duck to boiling with tsaoko, angelica dahurica, cinnamon, star anise, licorice, cumin, prickly ash, clove, citronella and galangal, then adding salt and pepper, syrup, cooking wine, light soy sauce and dark soy sauce to a mixture and filtering to obtain a pickling seasoning, marinating the mixture and drying the mixture, and then applying honey water to the duck meat before steaming or roasting to remove fishy smell and keep nutrition and tenderness.
[0018] Bromelain powder, papain powder and fig protease powder are mixed in a specific ratio to form a complex enzyme. Bromelain tends to decompose elastin and mucopolysaccharides in connective tissue. Papain has a significant decomposition effect on connective tissue proteins such as collagen, has a certain hydrolysis ability on myofibrillar protein, and can destroy the dense structure of myofibrils during the tenderization process. Ficin can further degrade the supporting structure between muscle fibers (such as filament protein and auxiliary actin). Bromelain, papain and fig protease synergistically improve the tenderization effect of duck meat. At the same time, a A certain proportion of lipoic acid, tartaric acid and EDTA is added to give full play to the reducing effect and chelating metal ion effect of lipoic acid, the chelating metal ion effect of tartaric acid and EDTA, and the complementary advantages of lipoic acid, tartaric acid and EDTA in enhancing the activity of the complex enzyme, so as to synergistically enhance the activity of the complex enzyme, and make the complex enzyme have better activity at lower temperature and wider pH range, thereby broadening the application scope of the complex enzyme; the duck meat treated with the duck meat tenderizer has better tenderness, and after being marinated with the marinating seasoning, it is also more conducive to the effective ingredients in the marinating seasoning to enter the duck meat.
[0019] The grass fruit in the marinade has an excellent effect of removing fishy smell and enhancing fragrance, and the lemongrass has the effect of clearing fishy smell and relieving greasiness, which can balance the greasy feeling of duck meat; star anise, cinnamon and fennel give the marinade a sweet fragrance, and licorice is added to balance the sweetness and reduce the heat of the marinade to avoid getting angry after eating duck meat and keep the duck meat fresh and tender; the spicy taste of galangal can cover up the fishy smell and other odors, and the numbing taste of pepper can enhance the flavor of duck meat; the pungent and warm taste of angelica can remove odors, and the warm nature of cloves can enhance the bone fragrance. The combination of the two can also warm the spleen and stomach, improve The invention can improve appetite; the clear feeling of lemongrass can neutralize the heavy feeling of cinnamon bark, and can also neutralize the fishy smell of duck meat, making the duck meat more fragrant and delicious; the combination of various herbal spices with pepper salt and syrup in the pickled seasoning can effectively remove the fishy smell and peculiar smell of the tenderized duck meat, maintain a relatively lasting fresh aroma, and maintain the nutrition and good tenderness of the duck meat; applying honey water before steaming and baking can make the color of the duck meat bright; the processing method for removing the fishy smell of duck meat and maintaining the nutrition and tenderness of duck meat of the invention is simple, conforms to the trend of environmental protection, and can be applied on a large scale. DETAILED DESCRIPTION
[0020] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0021] Odor removal evaluation: A professional olfactory panel of five people will judge whether the finished product has a fishy smell. The maximum score for the sensory evaluation is 10 points, and the average score of the sensory evaluation is calculated.
[0022] Evaluation of tenderness: cut the cooked duck meat and observe the cross section of the muscle fibers. The cross section of the muscle fibers of the cooked duck meat with high tenderness should be evenly broken (not a whole fiber) and have juice oozing out of the cross section. At the same time, the weight loss rate of the deodorized duck meat obtained in step S4 is calculated by weighing method (steaming at 100°C for 20 minutes). The excellent standard of weight loss rate is ≤22%.
[0023] Example 1
[0024] A method for processing duck meat pickled with herbs and seasoned with pepper and salt to remove the fishy smell and keep the duck meat nutritious and tender, comprising the following steps:
[0025] Step S1, bleeding, feathering, hair removal, and viscera removal of a 2.1 kg whole duck, soaking in 3.7 L of light salt water for 1 hour, taking it out and drying it for 30 minutes, and cutting the duck breast and duck legs 4 times at an interval of 2 cm to obtain a pretreated whole duck; the light salt water is obtained by adding 60 g of salt to 1 L of water and stirring and mixing;
[0026] Step S2, after mixing bromelain powder (supplier: Merck), papain powder (supplier: Merck), ficin powder (supplier: Merck), and deionized water at 25° C. for 1 h, adding lipoic acid, tartaric acid, and EDTA, adjusting the pH to 6.0, and filtering to obtain a duck meat tenderizer; adding the pretreated whole duck to the duck meat tenderizer, soaking it at 25° C. for 8 h, taking it out, rinsing the surface with water 3 times, and draining it in a ventilated place to obtain a tenderized whole duck ; The dosage ratio of bromelain powder, papain powder, ficin powder and deionized water is 0.5g:1g:3g:600mL; the concentrations of lipoic acid, tartaric acid and EDTA in the duck tenderizer are 0.2mmol / L, 0.1mmol / L and 0.4mmol / L respectively; the pH is adjusted using hydrochloric acid solution and sodium hydroxide solution with a concentration of 0.1mol / L; the dosage ratio of the pretreated whole duck to the duck tenderizer is 1.85kg:3.6L;
[0027] Step S3, weighing the raw materials of herbal spices: 10g of tsaoko, 8g of angelica dahurica, 11g of cinnamon, 14g of star anise, 4g of licorice, 9g of cumin, 8g of prickly ash, 1g of clove, 2g of citronella, and 3g of galangal, putting the weighed raw materials of herbal spices into a gauze bag (supplier: Gaoyang County Hongfei Textile Manufacturing Co., Ltd., specifications are 10cm wide × 18cm long) and tightening the bag mouth, then putting the gauze bag with the bag mouth tightened into 4.5L of water and boiling, and then adding 2.25L of water and maintaining the boiling state for 40min, stopping heating, and then adding 72g of pepper salt, 93g of syrup, 102mL of cooking wine, 97mL of light soy sauce, and 46mL of dark soy sauce and stirring for 10min, then cooling to room temperature, filtering to obtain pickled seasoning; the tsaoko needs to be crushed and seeded before use, and the prickly ash is dried red prickly ash;
[0028] Step S4, immerse the obtained 1.6kg tenderized whole duck in 3.5L pickling seasoning, refrigerate and pickle at 4℃ for 30h, add 40g of pepper salt and 50g of syrup to 3.5L pickling seasoning every 12h and stir for 30min, then place the pickled duck meat in a ventilated place for 6h to obtain deodorized duck meat, and then apply honey water on the surface of the deodorized duck meat before roasting and eating; the syrup is prepared by heating and stirring 30min at 70℃ with osmanthus honey and crystal sugar in a mass ratio of 1:1.5; the honey water is prepared by mixing osmanthus honey and water in a ratio of 2:1. The deodorization evaluation result is 8.9 points; the tenderness evaluation result is to cut the cooked duck meat and observe the muscle fiber section, the muscle fiber section of the cooked duck meat is uniformly broken (not a whole fiber) and there is juice exuding from the section, and the weight loss rate is 18.6%, which meets the excellent standard.
[0029] Example 2
[0030] A method for processing duck meat pickled with herbs and seasoned with pepper and salt to remove the fishy smell and keep the duck meat nutritious and tender, comprising the following steps:
[0031] Step S1, bleeding, feathering, hair removal, and viscera removal of a 2.3 kg whole duck, soaking it in 3.9 L of light salt water for 1.2 h, taking it out and drying it for 33 min, and cutting the duck breast and duck legs 4 times at an interval of 2 cm to obtain a pretreated whole duck; the light salt water is obtained by adding 65 g of salt to 1.1 L of water and stirring and mixing;
[0032] Step S2, after mixing bromelain powder (supplier: Merck), papain powder (supplier: Merck), ficin powder (supplier: Merck), and deionized water at 25° C. for 1.1 h, adding lipoic acid, tartaric acid, and EDTA, adjusting the pH to 7.0, and filtering to obtain a duck meat tenderizer; adding the pretreated whole duck to the duck meat tenderizer, soaking it at 25° C. for 8.5 h, taking it out, rinsing the surface with water 3 times, and draining it in a ventilated place to obtain a tenderized whole duck; bromelain powder (supplier: Merck), papain powder (supplier: Merck), and deionized water at 25° C. for 1.1 h, adding lipoic acid, tartaric acid, and EDTA, adjusting the pH to 7.0, and filtering to obtain a duck meat tenderizer; adding the pretreated whole duck to the duck meat tenderizer, soaking it at 25° C. for 8.5 h, taking it out, rinsing the surface with water 3 times, and draining it in a ventilated place to obtain a tenderized whole duck; The dosage ratio of radicchioin powder, papain powder, ficin powder and deionized water is 0.8g:1.3g:3.2g:650mL; the concentrations of lipoic acid, tartaric acid and EDTA in the duck tenderizer are 0.23mmol / L, 0.13mmol / L and 0.43mmol / L respectively; the pH is adjusted using hydrochloric acid solution and sodium hydroxide solution with a concentration of 0.1mol / L; the dosage ratio of the pretreated whole duck to the duck tenderizer is 2.05kg:4.2L;
[0033] Step S3, weighing the raw materials of herbal spices: 11g of tsaoko, 9g of angelica dahurica, 11.5g of cinnamon, 14.5g of star anise, 4.5g of licorice, 9.5g of fennel, 8.5g of prickly ash, 1.3g of cloves, 2.5g of lemongrass, and 3.5g of galangal, putting the weighed raw materials of herbal spices into a gauze bag (supplier: Gaoyang County Hongfei Textile Manufacturing Co., Ltd., specifications are 10cm wide × 18cm long) and tightening the bag mouth, then putting the gauze bag with the bag mouth tightened into 4.8L of water and boiling, and then adding 2.4L of water and maintaining the boiling state for 42min, stopping heating, and then adding 75g of pepper salt, 96g of syrup, 104mL of cooking wine, 100mL of light soy sauce, and 48mL of dark soy sauce and stirring for 13min, then cooling to room temperature, filtering to obtain pickled seasoning; the tsaoko needs to be crushed and seeded before use, and the prickly ash is dry red prickly ash;
[0034] Step S4, immerse the obtained 1.8kg tenderized whole duck in 3.7L pickling seasoning, refrigerate and pickle at 5℃ for 32h, add 42g of pepper salt and 53g of syrup to 3.7L pickling seasoning every 12.3h and stir for 33min, then place the pickled duck meat in a ventilated place for 6.3h to obtain deodorized duck meat, and then apply honey water on the surface of the deodorized duck meat before roasting and eating; the syrup is prepared by heating and stirring 32min at 75℃ with osmanthus honey and crystal sugar in a mass ratio of 1:1.5; the honey water is prepared by mixing osmanthus honey and water in a ratio of 2:1. The deodorization evaluation result is 9.2 points; the tenderness evaluation result is to cut the cooked duck meat and observe the muscle fiber section, the muscle fiber section of the cooked duck meat is uniformly broken (not a whole fiber) and there is juice exuding from the section, and the weight loss rate is 17.9%, which meets the excellent standard.
[0035] Example 3
[0036] A method for processing duck meat pickled with herbs and seasoned with pepper and salt to remove the fishy smell and keep the duck meat nutritious and tender, comprising the following steps:
[0037] Step S1, bleeding, feathering, depilation, and viscera removal of a 2.5 kg whole duck, soaking in 4.2 L of light salt water for 1.5 h, taking it out and drying it for 35 min, and cutting the duck breast and duck legs 4 times at equal intervals of 2 cm to obtain a pretreated whole duck; the light salt water is obtained by adding 70 g of salt to 1.2 L of water and stirring and mixing;
[0038] Step S2, after mixing bromelain powder (supplier: Merck), papain powder (supplier: Merck), ficin powder (supplier: Merck), and deionized water at 25° C. for 1.2 h, adding lipoic acid, tartaric acid, and EDTA, adjusting the pH to 7.2, and filtering to obtain a duck meat tenderizer; adding the pretreated whole duck to the duck meat tenderizer, soaking it at 25° C. for 9 h, taking it out, rinsing the surface with water 4 times, and draining it in a ventilated place to obtain a tenderized whole duck; bromelain powder (supplier: Merck), papain powder (supplier: Merck), and deionized water at 25° C. for 1.2 h, adding lipoic acid, tartaric acid, and EDTA, adjusting the pH to 7.2, and filtering to obtain a duck meat tenderizer; adding the pretreated whole duck to the duck meat tenderizer, soaking it at 25° C. for 9 h, taking it out, rinsing the surface with water 4 times, and draining it in a ventilated place to obtain a tenderized whole duck; The dosage ratio of radicchioin powder, papain powder, ficin powder and deionized water is 1g:1.5g:3.5g:700mL; the concentrations of lipoic acid, tartaric acid and EDTA in the duck tenderizer are 0.25mmol / L, 0.15mmol / L and 0.45mmol / L respectively; the pH is adjusted using hydrochloric acid solution and sodium hydroxide solution with a concentration of 0.1mol / L; the dosage ratio of the pretreated whole duck to the duck tenderizer is 2.25kg:4.5L;
[0039] Step S3, weighing the raw materials of herbal spices: tsaoko, angelica dahurica, cinnamon, star anise, licorice, cumin, prickly ash, clove, citronella, and galangal, putting the weighed raw materials of herbal spices into a gauze bag (supplier: Gaoyang County Hongfei Textile Manufacturing Co., Ltd., specifications are 10 cm wide × 18 cm long) and tightening the bag mouth, then putting the gauze bag with the bag mouth tightened into 5.0L water and boiling, and then adding 2.5L water and maintaining the boiling state for 45min, stopping heating, and then adding 78g of pepper salt, 98g of syrup, 108mL of cooking wine, 102mL of light soy sauce, and 50mL of dark soy sauce and stirring for 15min, then cooling to room temperature, filtering to obtain pickled seasoning; the tsaoko needs to be crushed and seeded before use, and the prickly ash is dried red prickly ash;
[0040] Step S4, immerse the obtained 2.0kg tenderized whole duck in 4L pickling seasoning, refrigerate and pickle at 5℃ for 36h, add pepper salt and syrup with a mass ratio of 44g:54g to 4L pickling seasoning every 12.4h and stir for 33min, then let the pickled duck meat stand in a ventilated place for 6.5h to obtain deodorized duck meat, and then apply honey water on the surface of the deodorized duck meat before roasting and eating; the syrup is prepared by heating and stirring osmanthus honey and crystal sugar at a mass ratio of 1:1.5 at 78℃ for 35min; the honey water is prepared by mixing osmanthus honey and water at a ratio of 2:1. The deodorization evaluation result is 9.5 points; the tenderness evaluation result is to cut the cooked duck meat and observe the muscle fiber section, the muscle fiber section of the cooked duck meat is uniformly broken (not a whole fiber) and there is juice exuding from the section, and the weight loss rate is 17.0%, which meets the excellent standard.
[0041] Comparative Example 1
[0042] Compared with Example 3, the dosage ratio of bromelain powder, papain powder, ficin powder and deionized water in step S2 is adjusted to 2g:1.5g:2.5g:700mL, and the rest is completely the same as Example 3 for duck processing; the fishy smell removal evaluation result is 6.0 points, and the fishy smell removal effect is reduced; the tenderness evaluation result is that the cooked duck meat is cut and the muscle fiber cross section is observed, which does not show uniform fracture, and the juice exudation of the cross section is reduced; the weight loss rate is 24.5%, which does not meet the excellent grade standard.
[0043] Comparative Example 2
[0044] Compared with Example 3, the dosage ratio of bromelain powder, papain powder, ficin powder and deionized water in step S2 is adjusted to 0.5g:2.0g:3.5g:700mL, and the rest is completely the same as Example 3 for duck processing; the fishy smell removal evaluation result is 6.3 points, and the fishy smell removal effect is reduced; the tenderness evaluation result is that the cooked duck meat is cut and the muscle fiber cross section is observed, which does not show a uniform fracture state, and the juice exudation of the cross section is reduced; the weight loss rate is 22.5%, which does not meet the excellent grade standard.
[0045] Comparative Example 3
[0046] Compared with Example 3, the dosage ratio of bromelain powder, papain powder, ficin powder and deionized water in step S2 is adjusted to 1g: 1g: 4g: 700mL, and the rest is completely the same as Example 3 for duck processing; the fishy smell removal evaluation result is 6.6 points, and the fishy smell removal effect is reduced; the tenderness evaluation result is that the cooked duck meat is cut and the muscle fiber cross section is observed, which does not show a uniform fracture state, and the juice exudation of the cross section is reduced; the weight loss rate is 23.1%, which does not meet the excellent grade standard.
[0047] Comparative Example 4
[0048] Compared with Example 3, the dosage ratio of bromelain powder, papain powder, ficin powder and deionized water in step S2 is adjusted to 2g:2g:2g:700mL, and the rest is completely the same as Example 3 for duck processing; the fishy smell removal evaluation result is 5.6 points, and the fishy smell removal effect is reduced; the tenderness evaluation result is that the cooked duck meat is cut and the muscle fiber cross section is observed, which does not show a uniform fracture state, and the juice exudation of the cross section is reduced; the weight loss rate is 25.3%, which does not meet the excellent grade standard.
[0049] Comparative Example 5
[0050] Compared with Example 3, the concentration of lipoic acid in the duck meat tenderizer in step S2 was adjusted to 0.15 mmol / L, and the rest of the duck meat was processed in the same manner as in Example 3; the fishy smell removal evaluation result was 5.5 points, and the fishy smell removal effect was reduced; the tenderness evaluation result was that the cooked duck meat was cut and the muscle fiber cross-section was observed, which did not show uniform fracture, and the juice exudation from the cross-section was reduced, and the weight loss rate was 24.2%, which did not meet the excellent grade standard.
[0051] Comparative Example 6
[0052] Compared with Example 3, the concentration of lipoic acid in the duck meat tenderizer in step S2 is adjusted to 0.30 mmol / L, and the rest of the duck meat is processed in the same manner as in Example 3; the fishy smell removal evaluation result is 5.8 points, and the fishy smell removal effect is reduced; the tenderness evaluation result is that the cooked duck meat is cut and the muscle fiber cross-section is observed, which does not show uniform fracture, and the juice exudation of the cross-section is reduced, and the weight loss rate is 25.8%, which does not meet the excellent grade standard.
[0053] Comparative Example 7
[0054] Compared with Example 3, lipoic acid, tartaric acid and EDTA are not added in the preparation process of the duck meat tenderizer in step S2, and the rest of the duck meat is processed in the same manner as in Example 3; the fishy smell removal evaluation result is 3.9 points, and the fishy smell removal effect is greatly reduced; the tenderness evaluation result is that the cooked duck meat is cut and the muscle fiber cross-section is observed, which does not show uniform fracture, and the juice exudation of the cross-section is reduced, and the weight loss rate is 30.5%, which does not meet the excellent grade standard.
[0055] The above contents are merely examples and explanations of the concept of the present invention. The technicians in this technical field may make various modifications or additions to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the concept of the invention or exceed the scope defined by the claims, they should all fall within the protection scope of the present invention.
Claims
1. A method for removing the fishy smell of duck meat pickled with herbs and seasoned with salt and pepper to keep it nutritious and tender, characterized in that: The steps include: Step S1, bleeding, feathering, depilating, and removing the internal organs of the whole duck, soaking in light salt water, taking out, drying, and cutting to obtain a pre-treated whole duck; Step S2, after mixing bromelain powder, papain powder, ficin powder and deionized water, add lipoic acid, tartaric acid and EDTA, adjust the pH, and filter to obtain a duck meat tenderizer; add the pretreated whole duck to the duck meat tenderizer, soak, take out, rinse with water, and drain to obtain a tenderized whole duck; Step S3, weighing the raw materials of herbal spices according to the usage ratio, putting the weighed raw materials of herbal spices into a gauze bag and tying the bag mouth, then adding water to the gauze bag with the bag mouth tied and boiling it, then adding more water and maintaining the boiling state for a period of time, stopping heating, and then adding seasonings and stirring, filtering to obtain pickling seasoning; Step S4, immerse the tenderized whole duck in the marinating seasoning, refrigerate and marinate, and then place the marinated duck meat in a ventilated place to air-dry to obtain the deodorized duck meat; and then apply honey water on the surface of the deodorized duck meat before steaming or roasting it for consumption.
2. The method for removing the fishy smell and maintaining the nutrition and tenderness of duck meat pickled with herbs and seasoned with salt and pepper according to claim 1, characterized in that: In step S1, the ratio of whole duck to light salt water is 2-2.5kg:3.5-4.5L, and the light salt water is obtained by adding 60-70g of salt to 1-1.2L of water and stirring and mixing; the knife treatment is to cut the duck breast and duck leg 3-6 times at an equal interval of 2-3cm.
3. The method for removing the fishy smell and maintaining the nutrition and tenderness of duck meat pickled with herbs and seasoned with salt and pepper according to claim 1, characterized in that: In step S2, the dosage ratio of bromelain powder, papain powder, ficin powder and deionized water is 0.5-1g: 1-1.5g: 3-3.5g: 600-700mL; the concentrations of lipoic acid, tartaric acid and EDTA in the duck meat tenderizer are 0.2-0.25mmol / L, 0.1-0.15mmol / L and 0.4-0.45mmol / L, respectively.
4. The method for processing duck meat pickled with herbs and seasoned with salt and pepper to remove the fishy smell and keep the duck meat nutritious and tender according to claim 1, characterized in that: In step S2, the pH is adjusted using a hydrochloric acid solution and a sodium hydroxide solution with a concentration of 0.1 mol / L, and the adjusted pH is 5.5-7.5; the dosage ratio of the pretreated whole duck to the duck meat tenderizer is 1.7-2.3 kg: 3.5-4.5 L, and the soaking temperature is 20-25°C; the obtained duck meat tenderizer can be refrigerated at 2-8°C for 5-7 days and used within the refrigeration time limit.
5. The method for removing the fishy smell and maintaining the nutrition and tenderness of duck meat pickled with herbs and seasoned with salt and pepper according to claim 1, characterized in that: In step S3, the raw materials of the herbal spices include tsaoko, angelica dahurica, cinnamon, star anise, licorice, fennel, pepper, cloves, citronella and galangal, and the dosage ratio of tsaoko, angelica dahurica, cinnamon, star anise, licorice, fennel, pepper, cloves, citronella, galangal and water is 10-12g:8-10g:11-12g:14-15g:4-5g:9-10g:8-9g:1-1.5g:2-3g:3-4g:6.5-7.5L, and the volume ratio of adding water twice is 2:
1.
6. The method for processing duck meat pickled with herbs and seasoned with salt and pepper to remove the fishy smell and keep it nutritious and tender according to claim 5, characterized in that: The tsaoko needs to be crushed and deseeded before use, and the Zanthoxylum bungeanum is dried red Zanthoxylum bungeanum.
7. The method for removing the fishy smell and maintaining the nutrition and tenderness of duck meat pickled with herbs and seasoned with salt and pepper according to claim 1, characterized in that: In step S3, the seasoning includes pepper salt, syrup, cooking wine, light soy sauce and dark soy sauce, and the usage ratio of the raw materials of pepper salt, syrup, cooking wine, light soy sauce, dark soy sauce and herbal spices is 70-80g: 90-100g: 100-110mL: 95-105mL: 45-50mL: 70-80g; the pickled seasoning can be frozen for 30-32 days and reused for pickling 2-3 times within 30-32 days.
8. The method for removing the fishy smell and maintaining the nutrition and tenderness of duck meat pickled with herbs and seasoned with salt and pepper according to claim 1, characterized in that: In step S4, the ratio of the tenderized whole duck to the marinated seasoning is 1.5-2.1 kg: 3-4 L.
9. The method for removing the fishy smell and maintaining the nutrition and tenderness of duck meat pickled with herbs and seasoned with salt and pepper according to claim 1, characterized in that: In step S4, the syrup is prepared by heating and stirring osmanthus honey and rock sugar at a mass ratio of 1:1.5 at 70-80° C. for 30-35 minutes.
10. The method for processing duck meat pickled with herbs and seasoned with salt and pepper to remove the fishy smell and keep it nutritious and tender according to claim 1, characterized in that: In step S4, during the cold storage and pickling process, it is necessary to add pepper salt and syrup with a mass ratio of 40-45g:50-55g to every 3-4L of pickling seasoning every 12-12.5h; the honey water is obtained by mixing osmanthus honey and water in a ratio of 2:1; if not steamed or roasted for consumption, the deodorized duck meat obtained in step S4 can be frozen and vacuum-packed for sale, and can be consumed within 5-7 days.