Preparation method of lotus flower blood duck

Abstract

The application provides a preparation method of lotus duck blood, taking lotus duck to cut, slice and the like; duck meat is treated by electric stimulation, soaked in polyaspartic acid-cellulose cross-linking solution, and treated by ultrahigh pressure to obtain pretreated duck meat for standby; duck blood wine is prepared; tea oil is heated, ginger and garlic are added and fried; main materials are added, fried, and then soy sauce and dark soy sauce are added and fried; lotus pepper is added and continuously fried, salt, monosodium glutamate and drinking water are boiled, duck blood wine is evenly poured on the duck meat, and the duck meat is continuously fried for 30s and then fried for 1min, so that the duck meat is evenly covered with duck blood and can be taken out; vacuum packaging and cold storage transportation are carried out. The duck meat is treated by electric stimulation, the tenderness and water retention of the duck meat are improved, meanwhile, the duck meat is soaked in polyaspartic acid-cellulose cross-linking solution and treated by ultrahigh pressure, so that the flavor substances in the duck meat are better retained, and the quality of the duck meat is improved.

Description

Technical Field

[0001] This invention relates to the technical field of pre-prepared dishes, specifically to a method for preparing lotus blood duck. Background Technology

[0002] Lotus Blood Duck, belonging to the Pingxiang branch of the Gan cuisine system, is a specialty dish of Lianhua County, Pingxiang City, Jiangxi Province. Renowned for its "colorful, delicious, fragrant, and tender" qualities, it is listed as one of the "Top Ten Gan Dishes." It was successfully declared a provincial-level intangible cultural heritage in 2009. In September 2018, it was named one of the "Top Ten Classic Dishes of Jiangxi" in the "Chinese Cuisine" list. On February 1, 2021, the Jiangxi Provincial Department of Commerce officially released the list of "Top Ten Famous Dishes" and "Top Ten Famous Snacks" of Gan cuisine, with Lotus Blood Duck included. As a common cooking method, Lotus Blood Duck's preparation varies, resulting in inconsistent flavors and textures. Furthermore, as a common dish, it is primarily enjoyed in restaurants and not widely available throughout China. Therefore, preparing it as a pre-made dish is an option. However, currently, Lotus Blood Duck suffers from poor water retention and significant loss of aroma components during preparation, making it difficult to preserve. Therefore, developing a preparation method that effectively retains water and aroma is crucial for expanding sales and increasing brand awareness.

[0003] Flavor is a crucial indicator of food sensory quality, and some flavor compounds also possess antibacterial and preservative properties. Flavor compounds are diverse, generally belonging to volatile small molecules, but their stability is relatively poor, easily affected by external environmental factors such as light, heat, and oxygen, leading to volatilization or deterioration. Cellulose is the most widely distributed and abundant natural renewable polymer in nature, primarily derived from plants, including natural vegetation and crops, and can also be synthesized through microbial fermentation. Cellulose exhibits excellent stability, good biocompatibility, and biodegradability, and can be modified to obtain cellulose derivatives with even better performance. Due to its wide availability, low cost, excellent physicochemical properties, and environmental friendliness, cellulose can bind to flavor molecules in various ways, finding wide application in the field of flavor compound adsorption and encapsulation. Summary of the Invention

[0004] The technical problem to be solved: The purpose of this invention is to provide a method for preparing lotus blood duck. First, the duck meat is subjected to electrical stimulation treatment to improve its tenderness. Then, the duck meat is immersed in a polyaspartic acid-cellulose crosslinking solution, and ultra-high pressure treatment is carried out simultaneously. This helps to open up the internal tissue structure of the duck meat, allowing the polyaspartic acid-cellulose crosslinking solution to better penetrate into the tissue, while also tenderizing and inhibiting bacteria in the duck meat. In addition, the carboxyl groups in polyaspartic acid and the hydroxyl groups in cellulose are linked by ester bonds to form a crosslinked structure, thereby better preserving the flavor substances in the duck meat.

[0005] Technical solution: A method for preparing lotus blood duck, comprising the following steps by weight:

[0006] S1: Take 800-1000 portions of Chonglianma duck, chop the duck meat into small pieces of 2 cm square, keep the duck head and feet, cut the duck gizzard, duck heart and duck liver into slices with a thickness of 2 mm, and tie the duck intestines into knots;

[0007] S2: After electrostimulating the duck meat, soak the duck meat in a polyaspartic acid-cellulose crosslinking solution for 2-3 hours, and then treat it with ultra-high pressure. Take it out and obtain the pre-treated duck meat for later use.

[0008] S3: Take 100 parts of glutinous rice wine and 50 parts of fresh, uncoagulated duck blood, cross-link and stir evenly to obtain duck blood wine for later use;

[0009] S4; Take 15 parts ginger, 12 parts garlic, and 300 parts lotus root chili peppers, cut them into 0.8cm×0.8cm pieces, and set aside;

[0010] S5: Take 110 parts of tea oil, heat it to 200-240℃, add the above-mentioned ginger and garlic, and stir-fry for 30 seconds;

[0011] S6: Add duck heads and feet, stir-fry for 1 minute;

[0012] S7: Add the pre-treated duck meat, gizzard, heart and liver, stir-fry for 5 minutes, then add 15 parts light soy sauce and 5 parts dark soy sauce, stir-fry for 1 minute;

[0013] S8: Add the lotus root and chili peppers mentioned above, continue to stir-fry for 3 minutes, add 7 parts salt, 5 parts MSG and 400 parts drinking water, and bring to a boil at 280℃-300℃;

[0014] S9: Continue cooking at 110℃ for 8 minutes, then pour the duck blood wine evenly over the duck meat, continue cooking for 30 seconds, then stir-fry for 1 minute to coat the duck meat evenly with duck blood before serving.

[0015] S10: Vacuum packaged, refrigerated transport is acceptable.

[0016] Furthermore, the growth cycle of the Lotus Mallard duck in step S1 is 50-60 days.

[0017] Furthermore, in step S2, the electrical stimulation conditions are: an applied voltage of 40-50V, a frequency of 13-15Hz, and a duration of 40-50s. Furthermore, in step S2, the ultra-high voltage conditions are: 100-150MPa, and a duration of 5-8min.

[0018] Furthermore, in step S2, the cellulose is water-soluble cellulose, including methylcellulose, hydroxypropylcellulose, and hydroxypropylmethylcellulose.

[0019] Furthermore, the preparation method of the polyaspartic acid-cellulose crosslinking solution in step S2 is as follows:

[0020] (1) Weigh a certain mass of cellulose, dissolve it in deionized water, heat it at 85-90℃ to dissolve it, and prepare a cellulose solution with a mass fraction of 1-3%.

[0021] (2) Add polyaspartic acid to the cellulose solution and stir until homogeneous to obtain polyaspartic acid-cellulose crosslinking solution.

[0022] Furthermore, in step (2), the mass ratio of polyaspartic acid to cellulose is (0.05-0.1):1; the stirring speed is 500-800 rpm, and the stirring time is 4-6 h.

[0023] Furthermore, in step S3, the glutinous rice wine is brewed with spring water.

[0024] The lotus blood duck prepared by the above-mentioned method.

[0025] Beneficial effects:

[0026] 1. In this invention, duck meat is subjected to electrical stimulation treatment. Electrical stimulation can improve the tenderness of duck meat. The tenderization mechanism can be explained from the following two aspects: (1) Electrical stimulation induces strong contraction, and the excessive insertion of actin filaments causes Z-line breakage. The structure between myofibrils is relaxed, which can accommodate more water, thereby increasing the tenderness of the meat; (2) Electrical stimulation lowers the pH value of duck meat, promotes the release of hydrolytic enzymes in lysosomes, and degrades the structural components in the muscle; it also promotes the activity of acidic protease, and the protease decomposition ability is enhanced, thus increasing the tenderness;

[0027] 2. This invention uses ultra-high pressure to treat duck meat. High pressure treatment increases the distance between molecules and exposes polar regions, which is conducive to the entry of polyaspartic acid-cellulose crosslinking solution into the duck meat tissue. The water retention and tenderness of duck meat are improved. The use of electrical stimulation and ultra-high pressure can improve the tenderness of duck meat, increase the tenderization efficiency, save energy, and further improve the tenderness and water retention of duck meat. At the same time, it can also play an antibacterial role in duck meat.

[0028] 3. The polyaspartic acid-cellulose crosslinked solution prepared in this invention has a crosslinked structure formed by the carboxyl groups in polyaspartic acid and the hydroxyl groups in cellulose linked by ester bonds, resulting in a porous structure. This allows for the adsorption of richer and more abundant flavor substances during the preparation of lotus blood duck, thus better preserving the aroma of the duck meat. When the lotus blood duck is reheated, the good water solubility of polyaspartic acid causes the polyaspartic acid-cellulose composite structure to be destroyed, allowing the adsorbed aroma to be released again, enhancing the aroma of the lotus blood duck.

[0029] 4. The polyaspartic acid-cellulose crosslinked solution prepared in this invention has the advantage that the hydroxyl groups in cellulose can easily form hydrogen bonds with the polar functional groups of flavor substances, thereby adsorbing flavor substances and preserving the aroma of lotus blood duck. In addition, the hydrogen bonds between cellulose can form a tight macromolecular network structure, which can capture flavor substances and free water, and have a physical interception effect on flavor substances, providing a barrier to prevent the diffusion of flavor substances.

[0030] 5. This invention combines immersing duck meat in a polyaspartic acid-cellulose crosslinking solution with ultra-high pressure treatment, allowing the polyaspartic acid-cellulose crosslinking solution to better penetrate the tissue. During the stir-frying process, the heating causes the meat's microstructure to shrink, allowing the solution to be more tightly integrated into the duck meat tissue, rather than merely coating the surface. Volatile flavor substances can also be better adsorbed into the duck meat, thereby improving the quality of the duck meat. Detailed Implementation

[0031] The present invention will be further described below with reference to embodiments. These embodiments are illustrative of the present invention, but the present invention is not limited to these embodiments:

[0032] Example 1

[0033] The preparation steps of the polyaspartic acid-cellulose crosslinking solution are as follows:

[0034] (1) Weigh 10g of cellulose, dissolve it in deionized water, heat it at 85℃ to dissolve it, and prepare a cellulose solution with a mass fraction of 1%.

[0035] (2) Add 0.5g of polyaspartic acid to the cellulose solution and stir at 500rpm for 6h to obtain the polyaspartic acid-cellulose crosslinking solution.

[0036] Example 2

[0037] The preparation steps of the polyaspartic acid-cellulose crosslinking solution are as follows:

[0038] (1) Weigh 10g of cellulose, dissolve it in deionized water, heat it at 86℃ to dissolve it, and prepare a cellulose solution with a mass fraction of 2%;

[0039] (2) Add 0.6g of polyaspartic acid to the cellulose solution and stir at 600rpm for 5h to obtain the polyaspartic acid-cellulose crosslinking solution.

[0040] Example 3

[0041] The preparation steps of the polyaspartic acid-cellulose crosslinking solution are as follows:

[0042] (1) Weigh 10g of cellulose, dissolve it in deionized water, heat it at 88℃ to dissolve it, and prepare a cellulose solution with a mass fraction of 3%;

[0043] (2) Add 0.8g of polyaspartic acid to the cellulose solution and stir at 700rpm for 5h to obtain the polyaspartic acid-cellulose crosslinking solution.

[0044] Example 4

[0045] The preparation steps of the polyaspartic acid-cellulose crosslinking solution are as follows:

[0046] (1) Weigh 10g of cellulose, dissolve it in deionized water, heat it at 90℃ to dissolve it, and prepare a cellulose solution with a mass fraction of 3%.

[0047] (2) Add 1.0g of polyaspartic acid to the cellulose solution and stir at 800rpm for 4h to obtain the polyaspartic acid-cellulose crosslinking solution.

[0048] Table 1 Porosity of each embodiment

[0049] Porosity (%) 80.1 81.3 83.5 80.6

[0050] As shown in Table 1, the polyaspartic acid-cellulose crosslinked solution prepared in Example 3 has the highest porosity in its internal structure, at 83.5%. Therefore, Example 3 was selected for the subsequent preparation of lotus blood duck.

[0051] Example 5

[0052] A method for preparing lotus-infused blood duck, the specific preparation steps are as follows:

[0053] S1: Take a Lotus Ma Duck weighing 861g, chop the duck meat into small pieces of 2 cm square, keep the duck head and feet, cut the duck gizzard, duck heart and duck liver into slices with a thickness of 2 mm, tie the duck intestines into knots. The growth cycle of the Lotus Ma Duck is 52 days.

[0054] S2: The duck meat is first subjected to electrical stimulation treatment with an electrical voltage of 40V, a frequency of 13Hz, and a time of 50s. Then, the duck meat is soaked in a polyaspartic acid-cellulose crosslinking solution for 2 hours, combined with ultra-high pressure treatment at 100MPa for 8 minutes. The duck meat is then removed and pretreated for use.

[0055] S3: Take 100g of glutinous rice wine and 50g of fresh, uncoagulated duck blood, cross-link and stir evenly to obtain duck blood wine for later use;

[0056] S4; Take 15g of ginger, 12g of garlic, and 300g of lotus root chili peppers, and cut them into 0.8cm x 0.8cm pieces for later use;

[0057] S5: Take 110g of tea oil, heat it to 200℃, add the ginger and garlic mentioned above, and stir-fry for 30 seconds;

[0058] S6: Add duck heads and feet, stir-fry for 1 minute;

[0059] S7: Add the pre-treated duck meat, gizzard, heart and liver, stir-fry for 5 minutes, then add 15g light soy sauce and 5g dark soy sauce, stir-fry for 1 minute; S8: Add the lotus root and green peppers, continue to stir-fry for 3 minutes, add 7g salt, 5g MSG and 400g drinking water, bring to a boil at 280℃.

[0060] S9: Continue cooking at 110℃ for 8 minutes, then pour the duck blood wine evenly over the duck meat, continue cooking for 30 seconds, then stir-fry for 1 minute to coat the duck meat evenly with duck blood before serving.

[0061] S10: Vacuum packaged, refrigerated transport is acceptable.

[0062] Example 6

[0063] A method for preparing lotus-infused blood duck, the specific preparation steps are as follows:

[0064] S1: Take a 954g Lotus Ma Duck, chop the duck meat into small pieces of 2 cm square, keep the duck head and feet, cut the duck gizzard, duck heart and duck liver into slices with a thickness of 2 mm, tie the duck intestines into knots. The growth cycle of the Lotus Ma Duck is 53 days.

[0065] S2: The duck meat is first subjected to electrical stimulation treatment with an electrical voltage of 42V, a frequency of 15Hz, and a time of 41s. Then, the duck meat is soaked in a polyaspartic acid-cellulose crosslinking solution for 3 hours, combined with ultra-high pressure treatment at 110MPa for 7 minutes. The duck meat is then removed and pretreated for use.

[0066] S3: Take 100g of glutinous rice wine and 50g of fresh, uncoagulated duck blood, cross-link and stir evenly to obtain duck blood wine for later use;

[0067] S4; Take 15g of ginger, 12g of garlic, and 300g of lotus root chili peppers, and cut them into 0.8cm x 0.8cm pieces for later use;

[0068] S5: Take 110g of tea oil, heat it to 210℃, add the ginger and garlic mentioned above, and stir-fry for 30 seconds;

[0069] S6: Add duck heads and feet, stir-fry for 1 minute;

[0070] S7: Add the pre-treated duck meat, gizzard, heart and liver, stir-fry for 5 minutes, then add 15g light soy sauce and 5g dark soy sauce, stir-fry for 1 minute; S8: Add the above lotus green peppers, continue to stir-fry for 3 minutes, add 7g salt, 5g MSG and 400g drinking water, bring to a boil at 285℃.

[0071] S9: Continue cooking at 110℃ for 8 minutes, then pour the duck blood wine evenly over the duck meat, continue cooking for 30 seconds, then stir-fry for 1 minute to coat the duck meat evenly with duck blood before serving.

[0072] S10: Vacuum packaged, refrigerated transport is acceptable.

[0073] Example 7

[0074] A method for preparing lotus-infused blood duck, the specific preparation steps are as follows:

[0075] S1: Take a Lotus Ma Duck weighing 826g, chop the duck meat into small pieces of 2 cm square, keep the duck head and feet, cut the duck gizzard, duck heart and duck liver into slices with a thickness of 2 mm, tie the duck intestines into knots. The growth cycle of the Lotus Ma Duck is 55 days.

[0076] S2: The duck meat is first subjected to electrical stimulation treatment with an electrical voltage of 45V, a frequency of 14Hz, and a time of 48s. Then, the duck meat is soaked in a polyaspartic acid-cellulose crosslinking solution for 2 hours, combined with ultra-high pressure treatment at 130MPa for 6 minutes. The duck meat is then removed and pretreated for use.

[0077] S3: Take 100g of glutinous rice wine and 50g of fresh, uncoagulated duck blood, cross-link and stir evenly to obtain duck blood wine for later use;

[0078] S4; Take 15g of ginger, 12g of garlic, and 300g of lotus root chili peppers, and cut them into 0.8cm x 0.8cm pieces for later use;

[0079] S5: Take 110g of tea oil, heat it to 220℃, add the ginger and garlic mentioned above, and stir-fry for 30 seconds;

[0080] S6: Add duck heads and feet, stir-fry for 1 minute;

[0081] S7: Add the pre-treated duck meat, gizzard, heart and liver, stir-fry for 5 minutes, then add 15g light soy sauce and 5g dark soy sauce, stir-fry for 1 minute; S8: Add the lotus root and green peppers, continue to stir-fry for 3 minutes, add 7g salt, 5g MSG and 400g drinking water, bring to a boil at 290℃.

[0082] S9: Continue cooking at 110℃ for 8 minutes, then pour the duck blood wine evenly over the duck meat, continue cooking for 30 seconds, then stir-fry for 1 minute to coat the duck meat evenly with duck blood before serving.

[0083] S10: Vacuum packaged, refrigerated transport is acceptable.

[0084] Example 8

[0085] A method for preparing lotus-infused blood duck, the specific preparation steps are as follows:

[0086] S1: Take a Lotus Ma Duck weighing 850g, chop the duck meat into small pieces of 2 cm square, keep the duck head and feet, cut the duck gizzard, duck heart and duck liver into slices with a thickness of 2 mm, tie the duck intestines into knots. The growth cycle of the Lotus Ma Duck is 58 days.

[0087] S2: The duck meat is first subjected to electrical stimulation treatment with an electrical voltage of 45V, a frequency of 14Hz, and a time of 47s. Then, the duck meat is soaked in a polyaspartic acid-cellulose crosslinking solution for 2 hours, combined with ultra-high pressure treatment at 150MPa for 5 minutes. The duck meat is then removed and pretreated for use.

[0088] S3: Take 100g of glutinous rice wine and 50g of fresh, uncoagulated duck blood, cross-link and stir evenly to obtain duck blood wine for later use;

[0089] S4; Take 15g of ginger, 12g of garlic, and 300g of lotus root chili peppers, and cut them into 0.8cm x 0.8cm pieces for later use;

[0090] S5: Take 110g of tea oil, heat it to 230℃, add the ginger and garlic mentioned above, and stir-fry for 30 seconds;

[0091] S6: Add duck heads and feet, stir-fry for 1 minute;

[0092] S7: Add the pre-treated duck meat, gizzard, heart and liver, stir-fry for 5 minutes, then add 15g light soy sauce and 5g dark soy sauce, stir-fry for 1 minute; S8: Add the lotus root and green peppers, continue to stir-fry for 3 minutes, add 7g salt, 5g MSG and 400g drinking water, bring to a boil at 295℃.

[0093] S9: Continue cooking at 110℃ for 8 minutes, then pour the duck blood wine evenly over the duck meat, continue cooking for 30 seconds, then stir-fry for 1 minute to coat the duck meat evenly with duck blood before serving.

[0094] S10: Vacuum packaged, refrigerated transport is acceptable.

[0095] Example 9

[0096] A method for preparing lotus-infused blood duck, the specific preparation steps are as follows:

[0097] S1: Take a 924g Lotus Ma Duck, chop the duck meat into small pieces of 2 cm square, keep the duck head and feet, cut the duck gizzard, duck heart and duck liver into slices with a thickness of 2 mm, tie the duck intestines into knots. The growth cycle of the Lotus Ma Duck is 58 days.

[0098] S2: The duck meat is first subjected to electrical stimulation treatment with an electrical voltage of 48V, a frequency of 13Hz, and a time of 48s. Then, the duck meat is soaked in a polyaspartic acid-cellulose crosslinking solution for 2 hours, combined with ultra-high pressure treatment at 150MPa for 6 minutes. The duck meat is then removed and pretreated for use.

[0099] S3: Take 100g of glutinous rice wine and 50g of fresh, uncoagulated duck blood, cross-link and stir evenly to obtain duck blood wine for later use;

[0100] S4; Take 15g of ginger, 12g of garlic, and 300g of lotus root chili peppers, and cut them into 0.8cm x 0.8cm pieces for later use;

[0101] S5: Take 110g of tea oil, heat it to 240℃, add the ginger and garlic mentioned above, and stir-fry for 30 seconds;

[0102] S6: Add duck heads and feet, stir-fry for 1 minute;

[0103] S7: Add the pre-treated duck meat, gizzard, heart and liver, stir-fry for 5 minutes, then add 15g light soy sauce and 5g dark soy sauce, stir-fry for 1 minute; S8: Add the lotus root and green peppers, continue to stir-fry for 3 minutes, add 7g salt, 5g MSG and 400g drinking water, bring to a boil at 300℃.

[0104] S9: Continue cooking at 110℃ for 8 minutes, then pour the duck blood wine evenly over the duck meat, continue cooking for 30 seconds, then stir-fry for 1 minute to coat the duck meat evenly with duck blood before serving.

[0105] S10: Vacuum packaged, refrigerated transport is acceptable.

[0106] Example 10

[0107] A method for preparing lotus-infused blood duck, the specific preparation steps are as follows:

[0108] S1: Take a 988g Lotus Ma Duck, chop the duck meat into small pieces of 2 cm square, keep the duck head and feet, cut the duck gizzard, duck heart and duck liver into slices with a thickness of 2 mm, tie the duck intestines into knots. The growth cycle of the Lotus Ma Duck is 60 days.

[0109] S2: The duck meat is first subjected to electrical stimulation treatment with an electrical voltage of 50V, a frequency of 15Hz, and a time of 40s. Then, the duck meat is soaked in a polyaspartic acid-cellulose crosslinking solution for 3h, combined with ultra-high pressure treatment at 140MPa for 7min. The duck meat is then removed and pretreated for use.

[0110] S3: Take 100g of glutinous rice wine and 50g of fresh, uncoagulated duck blood, cross-link and stir evenly to obtain duck blood wine for later use;

[0111] S4; Take 15g of ginger, 12g of garlic, and 300g of lotus root chili peppers, and cut them into 0.8cm x 0.8cm pieces for later use;

[0112] S5: Take 110g of tea oil, heat it to 220℃, add the ginger and garlic mentioned above, and stir-fry for 30 seconds;

[0113] S6: Add duck heads and feet, stir-fry for 1 minute;

[0114] S7: Add the pre-treated duck meat, gizzard, heart and liver, stir-fry for 5 minutes, then add 15g light soy sauce and 5g dark soy sauce, stir-fry for 1 minute; S8: Add the lotus root and green peppers, continue to stir-fry for 3 minutes, add 7g salt, 5g MSG and 400g drinking water, bring to a boil at 300℃.

[0115] S9: Continue cooking at 110℃ for 8 minutes, then pour the duck blood wine evenly over the duck meat, continue cooking for 30 seconds, then stir-fry for 1 minute to coat the duck meat evenly with duck blood before serving.

[0116] S10: Vacuum packaged, refrigerated transport is acceptable.

[0117] Comparative Example 1

[0118] The difference between this embodiment and Embodiment 8 is that the duck meat was not treated with electrical stimulation, as detailed below:

[0119] A method for preparing lotus-infused blood duck, the specific preparation steps are as follows:

[0120] S1: Take a Lotus Ma Duck weighing 850g, chop the duck meat into small pieces of 2 cm square, keep the duck head and feet, cut the duck gizzard, duck heart and duck liver into slices with a thickness of 2 mm, tie the duck intestines into knots. The growth cycle of the Lotus Ma Duck is 58 days.

[0121] S2: Soak duck meat in polyaspartic acid-cellulose crosslinking solution for 2 hours, remove it, and then treat it with ultra-high pressure at 150 MPa for 5 minutes to obtain pre-treated duck meat for later use.

[0122] S3: Take 100g of glutinous rice wine and 50g of fresh, uncoagulated duck blood, cross-link and stir evenly to obtain duck blood wine for later use;

[0123] S4; Take 15g of ginger, 12g of garlic, and 300g of lotus root chili peppers, and cut them into 0.8cm x 0.8cm pieces for later use;

[0124] S5: Take 110g of tea oil, heat it to 230℃, add the ginger and garlic mentioned above, and stir-fry for 30 seconds;

[0125] S6: Add duck heads and feet, stir-fry for 1 minute;

[0126] S7: Add the pre-treated duck meat, gizzard, heart and liver, stir-fry for 5 minutes, then add 15g light soy sauce and 5g dark soy sauce, stir-fry for 1 minute; S8: Add the lotus root and green peppers, continue to stir-fry for 3 minutes, add 7g salt, 5g MSG and 400g drinking water, bring to a boil at 295℃.

[0127] S9: Continue cooking at 110℃ for 8 minutes, then pour the duck blood wine evenly over the duck meat, continue cooking for 30 seconds, then stir-fry for 1 minute to coat the duck meat evenly with duck blood before serving.

[0128] S10: Vacuum packaged, refrigerated transport is acceptable.

[0129] Comparative Example 2

[0130] The difference between this embodiment and Embodiment 8 is that the duck meat was not treated with ultra-high pressure, as detailed below:

[0131] A method for preparing lotus-infused blood duck, the specific preparation steps are as follows:

[0132] S1: Take a Lotus Ma Duck weighing 850g, chop the duck meat into small pieces of 2 cm square, keep the duck head and feet, cut the duck gizzard, duck heart and duck liver into slices with a thickness of 2 mm, tie the duck intestines into knots. The growth cycle of the Lotus Ma Duck is 58 days.

[0133] S2: The duck meat was subjected to electrical stimulation treatment with an electrical voltage of 45V, a frequency of 14Hz, and a duration of 47s. Then, the duck meat was soaked in a polyaspartic acid-cellulose crosslinking solution for 2 hours. The duck meat was then removed and pretreated for use.

[0134] S3: Take 100g of glutinous rice wine and 50g of fresh, uncoagulated duck blood, cross-link and stir evenly to obtain duck blood wine for later use;

[0135] S4; Take 15g of ginger, 12g of garlic, and 300g of lotus root chili peppers, and cut them into 0.8cm x 0.8cm pieces for later use;

[0136] S5: Take 110g of tea oil, heat it to 230℃, add the ginger and garlic mentioned above, and stir-fry for 30 seconds;

[0137] S6: Add duck heads and feet, stir-fry for 1 minute;

[0138] S7: Add the pre-treated duck meat, gizzard, heart and liver, stir-fry for 5 minutes, then add 15g light soy sauce and 5g dark soy sauce, stir-fry for 1 minute; S8: Add the lotus root and green peppers, continue to stir-fry for 3 minutes, add 7g salt, 5g MSG and 400g drinking water, bring to a boil at 295℃.

[0139] S9: Continue cooking at 110℃ for 8 minutes, then pour the duck blood wine evenly over the duck meat, continue cooking for 30 seconds, then stir-fry for 1 minute to coat the duck meat evenly with duck blood before serving.

[0140] S10: Vacuum packaged, refrigerated transport is acceptable.

[0141] Comparative Example 3

[0142] The difference between this embodiment and Example 8 is that the duck meat was not soaked in a polyaspartic acid-cellulose crosslinking solution, as detailed below:

[0143] A method for preparing lotus-infused blood duck, the specific preparation steps are as follows:

[0144] S1: Take a Lotus Ma Duck weighing 850g, chop the duck meat into small pieces of 2 cm square, keep the duck head and feet, cut the duck gizzard, duck heart and duck liver into slices with a thickness of 2 mm, tie the duck intestines into knots. The growth cycle of the Lotus Ma Duck is 58 days.

[0145] S2: First, the duck meat is subjected to electrical stimulation treatment with an electrical voltage of 45V, a frequency of 14Hz, and a time of 47s. Then, it is subjected to ultra-high pressure treatment at 150MPa for 5min to obtain pre-treated duck meat for later use.

[0146] S3: Take 100g of glutinous rice wine and 50g of fresh, uncoagulated duck blood, cross-link and stir evenly to obtain duck blood wine for later use;

[0147] S4; Take 15g of ginger, 12g of garlic, and 300g of lotus root chili peppers, and cut them into 0.8cm x 0.8cm pieces for later use;

[0148] S5: Take 110g of tea oil, heat it to 230℃, add the ginger and garlic mentioned above, and stir-fry for 30 seconds;

[0149] S6: Add duck heads and feet, stir-fry for 1 minute;

[0150] S7: Add the pre-treated duck meat, gizzard, heart and liver, stir-fry for 5 minutes, then add 15g light soy sauce and 5g dark soy sauce, stir-fry for 1 minute; S8: Add the lotus root and green peppers, continue to stir-fry for 3 minutes, add 7g salt, 5g MSG and 400g drinking water, bring to a boil at 295℃.

[0151] S9: Continue cooking at 110℃ for 8 minutes, then pour the duck blood wine evenly over the duck meat, continue cooking for 30 seconds, then stir-fry for 1 minute to coat the duck meat evenly with duck blood before serving.

[0152] S10: Vacuum packaged, refrigerated transport is acceptable.

[0153] Comparative Example 4

[0154] The difference between this embodiment and Embodiment 8 is that only the duck meat is soaked in a cellulose solution, as detailed below:

[0155] A method for preparing lotus-infused blood duck, the specific preparation steps are as follows:

[0156] S1: Take a Lotus Ma Duck weighing 850g, chop the duck meat into small pieces of 2 cm square, keep the duck head and feet, cut the duck gizzard, duck heart and duck liver into slices with a thickness of 2 mm, tie the duck intestines into knots. The growth cycle of the Lotus Ma Duck is 58 days.

[0157] S2: The duck meat is first subjected to electrical stimulation treatment with an electrical voltage of 45V, a frequency of 14Hz, and a time of 47s. Then, the duck meat is soaked in a cellulose cross-linking solution for 2 hours, combined with ultra-high pressure treatment at 150MPa for 5 minutes. The duck meat is then removed and pre-treated for use.

[0158] S3: Take 100g of glutinous rice wine and 50g of fresh, uncoagulated duck blood, cross-link and stir evenly to obtain duck blood wine for later use;

[0159] S4; Take 15g of ginger, 12g of garlic, and 300g of lotus root chili peppers, and cut them into 0.8cm x 0.8cm pieces for later use;

[0160] S5: Take 110g of tea oil, heat it to 230℃, add the ginger and garlic mentioned above, and stir-fry for 30 seconds;

[0161] S6: Add duck heads and feet, stir-fry for 1 minute;

[0162] S7: Add the pre-treated duck meat, gizzard, heart and liver, stir-fry for 5 minutes, then add 15g light soy sauce and 5g dark soy sauce, stir-fry for 1 minute; S8: Add the lotus root and green peppers, continue to stir-fry for 3 minutes, add 7g salt, 5g MSG and 400g drinking water, bring to a boil at 295℃.

[0163] S9: Continue cooking at 110℃ for 8 minutes, then pour the duck blood wine evenly over the duck meat, continue cooking for 30 seconds, then stir-fry for 1 minute to coat the duck meat evenly with duck blood before serving.

[0164] S10: Vacuum packaged, refrigerated transport is acceptable.

[0165] Performance testing:

[0166] (1) Tenderness determination

[0167] Table 2. Determination of collagen content, moisture content, and shear force in duck meat.

[0168] Example 5 0.65 60.68 23.36 Example 6 0.63 60.08 24.15 Example 7 0.62 60.37 23.24 Example 8 0.67 61.42 22.63 Example 9 0.64 60.52 23.16 Example 10 0.63 60.81 22.97 Comparative Example 1 0.57 55.57 26.48 Comparative Example 2 0.55 55.92 26.21 Comparative Example 3 0.61 58.01 24.26 Comparative Example 4 0.59 58.36 23.94

[0169] Collagen is one of the important structural proteins in meat. It exists in muscles, bones, skin, and other parts of the body, and denatures during heating to form a gel-like substance. The collagen content is a crucial factor affecting meat tenderness; meat with high collagen content is generally more tender, while meat with low collagen content is more prone to becoming coarse. Table 2 shows that the collagen content of the lotus blood duck prepared in Examples 5-10 was 0.62-0.67%, while the duck meat in Comparative Example 1, which did not undergo electrical stimulation treatment, and the duck meat in Comparative Example 2, which did not undergo ultra-high pressure treatment, showed a decrease in tenderness, affecting the taste.

[0170] The water content of the lotus blood duck prepared in Examples 5-10 was higher than that of the comparative example, indicating that electrical stimulation treatment can improve the tenderness of duck meat. Ultra-high pressure treatment causes changes in the microstructure of duck meat, and at the same time facilitates the entry of polyaspartic acid-cellulose crosslinking solution into the duck meat tissue, thereby improving the tenderness of duck meat and thus improving the quality of duck meat.

[0171] Shear force is also an important indicator for evaluating the quality of duck meat products. The smaller the shear force, the greater the tenderness of the meat. The magnitude of shear force is inversely proportional to the tenderness of the meat. As shown in Table 2, electrical stimulation treatment and ultra-high pressure treatment are more effective in improving the tenderness of duck meat and enhancing its taste than using electrical stimulation or ultra-high pressure treatment alone.

[0172] (2) Determination of volatile flavor compounds

[0173] The volatile flavor compounds of the three types of lotus blood duck were measured after being placed for 30 days: lotus blood duck prepared by traditional methods, lotus blood duck prepared by the present invention, and lotus blood duck prepared by the present invention.

[0174] Table 3. Determination of total volatile flavor compounds in Lotus Blood Duck.

[0175] Example 5 20.56 47.97 42.35 Example 6 21.33 46.82 41.92 Example 7 21.84 47.77 42.54 Example 8 21.18 48.53 43.68 Example 9 20.87 45.42 41.73 Example 10 20.46 46.88 41.42 Comparative Example 1 - 45.65 40.13 Comparative Example 2 - 46.43 42.02 Comparative Example 3 - 26.52 23.79 Comparative Example 4 - 32.66 29.48

[0176] As shown in Table 3, the total content of volatile flavor compounds in Lotus Blood Duck prepared in Examples 5-10 was the highest immediately after preparation, and the total content decreased slightly after 30 days. In contrast, the total content of volatile flavor compounds in Lotus Blood Duck prepared by the traditional process was the lowest after 30 days.

[0177] Comparative Example 3 did not use polyaspartic acid-cellulose crosslinking solution to soak duck meat, resulting in significant loss of flavor substances. In contrast, Comparative Example 4 only used cellulose solution to soak duck meat. Cellulose itself has the ability to adsorb volatile flavor substances. Furthermore, in the examples, the carboxyl groups in polyaspartic acid and the hydroxyl groups in cellulose can be linked by ester bonds to form a crosslinked structure, which has good porous properties and a stronger ability to adsorb flavor substances, thus better preserving the flavor substances in duck meat.

[0178] (3) Sensory evaluation

[0179] After the vacuum-packed lotus blood duck is opened, it is reheated and placed on a plate for the judging committee to taste and score. Each group consists of 5 people, and the average score is taken.

[0180] Table 4 Sensory Evaluation of Lotus Blood Duck

[0181]

[0182]

[0183] As shown in Table 4, the Lotus Blood Duck prepared in Example 8 had the highest overall sensory evaluation score. The reason for the lower score in Comparative Example 1 was that the duck meat was not treated with electrical stimulation, which reduced its ability to improve tenderness. The reason for the lower score in Comparative Example 2 was that the duck meat was not treated with ultra-high pressure, which prevented the duck meat's tissue structure from opening up properly. This meant that the polyaspartic acid-cellulose crosslinking solution could only coat the surface of the duck meat during soaking and could not penetrate into the tissue to achieve a better adsorption effect. The reason for the lower score in Comparative Example 3 was that the duck meat was not soaked in the polyaspartic acid-cellulose crosslinking solution. It was only treated with electrical stimulation and ultra-high pressure, which could appropriately improve the tenderness of the duck meat, but could not retain more flavor substances. The reason for the lower score in Comparative Example 4 was that it only soaked the duck meat in a cellulose solution. In contrast, the carboxyl groups in the polyaspartic acid in the examples were linked to the hydroxyl groups in the cellulose by ester bonds to form a crosslinked structure with good porous properties, thus better preserving the flavor substances in the duck meat. Therefore, the absence of polyaspartic acid would affect the flavor and texture of the Lotus Blood Duck.

[0184] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art can make many possible variations and modifications to the technical solutions of the present invention, or modify them into equivalent embodiments, without departing from the spirit and technical essence of the present invention. Therefore, any simple modifications, equivalent substitutions, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention, without departing from the content of the technical solutions of the present invention, shall still fall within the scope of protection of the present invention.

Claims

1. A method for preparing lotus blood duck, characterized in that, By weight, the following steps are included: S1: Take 800-1000 portions of Lotus Ma Duck, chop the duck meat into small pieces of 2 cm square, keep the duck head and feet, cut the duck gizzard, duck heart and duck liver into slices of 2 mm thickness, and tie the duck intestines into knots; S2: After electrostimulating the duck meat, soak the duck meat in a polyaspartic acid-cellulose crosslinking solution for 2-3 hours, and then treat it with ultra-high pressure. Take it out and obtain the pre-treated duck meat for later use. S3: Take 100 parts of glutinous rice wine and 50 parts of fresh, uncoagulated duck blood, cross-link and stir evenly to obtain duck blood wine for later use; S4; Take 15 parts ginger, 12 parts garlic, and 300 parts lotus root chili peppers, and cut them into 0.8cm x 0.8cm pieces for later use; S5: Take 110 parts of tea oil, heat it to 200-240℃, add the ginger and garlic mentioned above, and stir-fry for 30 seconds; S6: Add duck heads and feet, stir-fry for 1 minute; S7: Add the pre-treated duck meat, gizzard, heart and liver, stir-fry for 5 minutes, then add 15 parts light soy sauce and 5 parts dark soy sauce, stir-fry for 1 minute; S8: Add the lotus root and chili peppers mentioned above, continue to stir-fry for 3 minutes, add 7 parts salt, 5 parts MSG and 400 parts drinking water, and bring to a boil at 280℃-300℃; S9: Continue cooking at 110℃ for 8 minutes, then pour the duck blood wine evenly over the duck meat, continue cooking for 30 seconds, then stir-fry for 1 minute to coat the duck meat evenly with duck blood before removing from the heat. S10: Vacuum packed, refrigerated transport is acceptable; In step S2, the electrical stimulation conditions are: voltage of 40-50V, frequency of 13-15Hz, and duration of 40-50s. In step S2, the ultra-high pressure condition is 100-150 MPa, and the time is 5-8 min. The preparation method of the polyaspartic acid-cellulose crosslinking solution in step S2 is as follows: (1) Weigh a certain amount of cellulose, dissolve it in deionized water, heat it at 85-90℃ to dissolve it, and prepare a cellulose solution with a mass fraction of 1-3%. (2) Add polyaspartic acid to the cellulose solution and stir until homogeneous to obtain polyaspartic acid-cellulose crosslinking solution.

2. The method for preparing lotus blood duck according to claim 1, characterized in that: The growth cycle of the Lotus Mallard duck in step S1 is 50-60 days.

3. The method for preparing lotus blood duck according to claim 1, characterized in that: In step S2, the cellulose is water-soluble cellulose, including methylcellulose, hydroxypropylcellulose and hydroxypropylmethylcellulose.

4. The method for preparing lotus blood duck according to claim 1, characterized in that, In step (2), the mass ratio of polyaspartic acid to cellulose is (0.05-0.1):1; the stirring speed is 500-800 rpm, and the stirring time is 4-6 h.

5. The method for preparing lotus blood duck according to claim 1, characterized in that: In step S3, the glutinous rice wine is brewed with spring water.

6. Lotus blood duck prepared according to any one of claims 1-5.

Images