Preparation method of prefabricated conditioning duck meat product

Abstract

The invention provides a preparation method of a prefabricated conditioning duck meat product, which comprises the steps of duck meat pretreatment, static pressure-variable pickling, gas jet impact primary curing and low-pressure superheated steam secondary curing, and belongs to the technical field of food processing. Static variable-pressure pickling is adopted, uniform permeation of a polysulphobetaine microsphere solution in pickling liquid is promoted by means of alternate change of vacuum and pressure, network structures of polysulphobetaine and modified ethyl cellulose disintegrate in stages on the basis of different temperatures of gas jet impact and low-pressure superheated steam two-time curing, and therefore the pickling effect is improved. Substances such as ferulic acid, pullulan and tea polyphenol are released, oxidation of protein and fat in the duck meat is inhibited, and moisture loss and generation of harmful substances are avoided; meanwhile, gamma-glutamyl peptide and lactulose form a Maillard reaction intermediate product, so that the generation of umami substances in the duck meat can be promoted, the umami perception of the prepared duck meat product is improved, the flavor quality of the prepared duck meat product is enriched, and a theoretical support is provided for the preparation of the duck meat product.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a prefabricated conditioned duck meat product. Background Art

[0002] Pre-prepared duck meat products are a kind of convenient food that has developed rapidly in the food industry in recent years. They are made by putting selected duck meat through a series of modern processing steps, such as slaughtering, cleaning, seasoning, marinating, cooking and packaging, and then pre-prepared into products that are convenient for consumers to eat directly or simply heat and enjoy. This type of product not only retains the original deliciousness and nutrition of duck meat, but also has diversified and innovative flavors to meet the taste buds of different consumers. Therefore, with its long shelf life and easy to carry characteristics, it has become an ideal choice for picnics, travel, overtime supper and many other occasions. Gas jet impingement technology is to spray gas with a certain pressure and temperature directly onto the surface of the material to be dried through a slit-shaped or circular nozzle, thereby heating the material. It has the characteristics of higher heat transfer efficiency, lower energy consumption, and greatly improved quality of processed products. It is widely used in shelling, blanching and drying of fruit and vegetable products, but its research in meat products is still shallow. Studies have shown that gas jet impingement technology is applied to the preparation of Beijing roast duck. The preparation conditions are baking time 40-50min, baking temperature 170-190℃ and air-drying time 4-8h, and crispy and delicious Beijing roast duck is prepared. However, gas jet impingement technology only acts on the whole duck, and no relevant research on pre-treatment of duck meat is provided. For example, patent CN110179068A discloses a method for preparing barbecue using gas jet impingement technology, which is obtained by controlling the temperature and humidity parameters to control the gas jet impingement technology for baking, but it also has the problem of "crusting" phenomenon on the surface of the barbecue, too hard texture on the surface of the meat, and too much flavor dispersion. In existing research, the following problems exist in the gas jet impingement technology in the meat processing process: ① Since the gas jet impingement technology provides efficient heat transfer, the meat surface is quickly heated, resulting in a sharp contraction of muscle fibers, reducing its water holding capacity, and making the meat dryer and harder; ② High temperature heating will lead to the destruction of water-soluble and fat-soluble vitamins, reducing their antioxidant effect, thereby weakening the nutritional level of meat; ③ High temperature can easily cause the oxidation of fatty acids, produce harmful peroxides and aldehyde compounds, and further affect the safety and taste of meat. Therefore, it is urgent to explore ways to improve the deficiencies caused by the gas jet impingement technology of meat products, ensure the good quality and flavor texture of meat products, and provide theoretical references for the development of pre-prepared conditioned duck products. Summary of the invention

[0003] Technical problems to be solved: In view of the above technical problems, the purpose of the present invention is to provide a preparation method of prefabricated conditioned duck products, which includes duck meat pretreatment, static variable pressure pickling, gas jet impact preliminary ripening, and low-pressure superheated steam secondary ripening, belonging to the field of food processing technology. In the present invention, static variable pressure pickling is used to utilize the alternating changes of vacuum and pressure to promote the uniform penetration of the polysulfobetaine microsphere solution in the pickling liquid, and based on the different temperatures of the gas jet impact and low-pressure superheated steam two times of ripening, the network structure of polysulfobetaine and aromatic and polyurethane disintegrates in stages, releasing substances such as ferulic acid, pullulan, and tea polyphenols, inhibiting the oxidation of protein and fat in duck meat, and avoiding water loss and the generation of harmful substances; at the same time, γ-glutamyl peptides and lactulose form Maillard reaction intermediates, which can promote the generation of umami substances in duck meat, improve the umami perception of prefabricated conditioned duck products, enrich their flavor quality, and provide theoretical support for the prefabrication of duck products.

[0004] Technical solution: A method for preparing a pre-prepared conditioned duck product, comprising the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Immersing the duck breast segments in a pickling solution for static pressure pickling to obtain pickled duck breast segments; S3. marinated duck breast segments were subjected to gas jet impact to obtain preliminary cooked duck breast segments; S4. The preliminarily cooked duck breast meat segments are subjected to low-pressure superheated steam treatment to obtain pre-prepared conditioned duck meat products. Furthermore, the method for preparing the pickling liquid in step S2 is: weighing the pickling ingredients to prepare a solution, and then adding 30-45% polysulfobetaine microsphere solution and mixing evenly to obtain the pickling liquid. Furthermore, the marinade comprises the following components, based on the weight of the duck breast meat: 5-8% salt, 2-5% cooking wine, 1-2% monosodium glutamate, 3-6% pepper powder, and 5-10% xylitol. Furthermore, the preparation method of the polysulfobetaine microsphere solution is as follows: ① modifying ethyl cellulose is mixed in proportion and dissolved in water, and then 0.1-1wt% of tea polyphenols and 10-15wt% of Maillard reaction intermediate products are added to prepare a modified ethyl cellulose solution; ② 5-8wt% of ferulic acid and 3-5wt% of pullulan are weighed and dissolved in water to prepare a mixed solution; ③ the mixed solution A and the mixed solution B are mixed in a ratio of (1-3):(2-4), and the mixture is injected and dripped into the polysulfobetaine solution to prepare a polysulfobetaine microsphere solution. Furthermore, the preparation method of the modified ethyl cellulose is as follows: ① dissolving ethyl cellulose in dimethylacetamide solvent to prepare an ethyl cellulose solution with a mass fraction of 4-8%; ② adding octanoyl chloride to the ethyl cellulose solution, reacting at 60-80° C. for 6-9 hours, purifying and drying to prepare ethyl cellulose octanoate; ③ uniformly mixing ethyl cellulose octanoate and polyethylene glycol, adding 1-3wt% polyacrylic acid, purifying and drying to prepare modified ethyl cellulose. Furthermore, the preparation method of the Maillard reaction intermediate is: γ-glutamyl peptide and lactulose are mixed uniformly in a ratio of 1: (2-4), the pH is adjusted to 7.8-8.2, and then reacted at 70-90°C for 2-2.5h to prepare the Maillard reaction intermediate. Furthermore, the specific conditions of the static variable pressure pickling in step S2 are: pressure cycle mode decompression-normal pressure-pressurization, cycle pressure-0.08-0.16MPa, cycle time 1-2.5h, and number of cycles 2-4 times. Furthermore, the specific conditions of the gas jet impact in step S3 are: treatment temperature 60-80° C., treatment speed 5-8 m / s, and treatment time 1-2 h. Furthermore, the specific conditions of the low-pressure superheated steam treatment in step S4 are: steam temperature 100-130° C., and treatment time 30-45 min. A pre-prepared conditioned duck meat product prepared by any of the methods described above. Beneficial effects: 1. The polysulfobetaine microsphere solution of the present invention is loaded with substances that respond to different temperatures, and can achieve phased release during the two-step ripening process of duck breast meat. In the gas jet impact step of the initial ripening of duck meat, polysulfobetaine is temperature sensitive. At a temperature above 60° C., the electrostatic interaction between its positively charged quaternary amine group and its negatively charged sulfonic acid group is destroyed, causing the microsphere network structure formed by polysulfobetaine to disintegrate, releasing ferulic acid and pullulan; at the same time, ferulic acid is wrapped in the gel structure formed by pullulan, and its phenolic hydroxyl group interacts with pullulan, which can not only effectively inhibit the polycyclic aromatic hydrocarbons, heterocyclic amines and other harmful substances generated by the oxidation of protein and fat in duck breast meat during the gas jet treatment, but also interact with the protein in the duck breast meat to form a membrane structure, firmly locking the moisture in the duck breast meat, so that its texture is not easy to become dry and hard. 2. After the ferulic acid and pullulan in the polysulfobetaine microsphere solution of the present invention act on the duck breast, the modified ethyl cellulose in the inner layer structure has a temperature response under the condition of higher than 100°C during the secondary ripening with low-pressure superheated steam, and the hydrogen bonds in the interpenetrating network structure of ethyl cellulose-polyacrylic acid are destroyed, thereby causing the network structure to decompose, and further releasing tea polyphenols and γ-glutamyl peptide-lactulose Maillard reaction intermediates; on the one hand, the tea polyphenols and the ferulic acid released in the first step synergistically inhibit the oxidative decomposition of protein and fat in the secondary ripening of the duck breast, and on the other hand, lactulose can enhance the flavor enhancement effect of γ-glutamyl peptide and improve the slight bitterness and astringency of γ-glutamyl peptide itself. The Maillard reaction intermediates formed by it can interact with the protein and fat in the duck breast to generate more umami substances and promote their release, and interact with the umami receptors on the tongue when eaten to enhance the umami perception, thereby improving the umami experience of the pre-prepared conditioned duck breast. 3. The present invention adopts modified ethyl cellulose as the temperature response unit in the secondary ripening of prefabricated duck meat products. Ethyl cellulose and polyacrylic acid form an interpenetrating network structure and an intermolecular polymer complex with temperature-sensitive response. At the same time, the alkyl chain grafting of octanoic acid can increase the length of the polymer chain segment, thereby enhancing the interaction between the chain segments in the interpenetrating network structure and increasing the temperature threshold of the temperature-sensitive response. 4. The pre-prepared conditioned duck meat product of the present invention utilizes gas jet impact and low-pressure superheated steam for two-step maturation, which can evenly mature the protein, fat and other substances in the duck meat, and release tea polyphenols, ferulic acid, pullulan and other substances based on different temperature responses, thereby ensuring that the cooked duck breast meat has good sensory quality, nutrients and flavor components, which not only provides new ideas for the research and development of pre-prepared conditioned duck meat products, but also lays a theoretical foundation for the research of other types of food. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 The chromaticity of the pre-prepared conditioned duck products prepared in Examples 1-8 and Comparative Examples 1-4; Figure 2 The texture characteristics of the pre-prepared conditioned duck products prepared in Examples 1-8 and Comparative Examples 1-4; Figure 3 The nutrient loss rate of the pre-prepared conditioned duck meat products prepared in Example 4 and Comparative Examples 1-4; Figure 4 The ratio of flavor amino acids of the pre-prepared conditioned duck products prepared in Example 4 and Comparative Examples 1-4; Figure 5 Electronic tongue analysis of the pre-prepared conditioned duck products prepared in Example 4 and Comparative Examples 1-4. DETAILED DESCRIPTION The present invention will be further described below in conjunction with embodiments, which are explanations of the present invention and are not limited to the following embodiments: Example 1 A method for preparing a prefabricated conditioned duck product comprises the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Weigh 10g salt, 6g cooking wine, 2g monosodium glutamate, 8g pepper, and 12g xylitol, add water to dissolve evenly to prepare a marinade solution; add octanoyl chloride to a 4% ethyl cellulose solution, react at 80°C for 8h, purify and dry to prepare ethyl cellulose octanoate, then mix ethyl cellulose octanoate and polyethylene glycol evenly, add 6g polyacrylic acid, purify and dry to prepare modified ethyl cellulose; S3. Weigh 10 g of γ-glutamyl peptide and 20 g of lactulose and mix them evenly, adjust the pH to 8.0, and react at 80° C. for 2.5 h to prepare a Maillard reaction intermediate; then dissolve the modified ethyl cellulose in water, and then add 0.5 g of tea polyphenols and 10 g of the Maillard reaction intermediate to prepare a modified ethyl cellulose solution; S4. Weigh 7.5 g of ferulic acid and 4 g of pullulan, dissolve in water to prepare a mixed solution, then mix 40 g of modified ethyl cellulose solution and 40 g of the mixed solution, and inject dropwise into the polysulfobetaine solution to prepare a polysulfobetaine microsphere solution; S5. 80 g of polysulfobetaine microsphere solution was added to 120 g of the marinade solution to prepare a marinade solution; S6. immerse 200 g of duck breast meat in 200 g of marinating liquid, marinate for 1 h under reduced pressure (-0.08 MPa) - normal pressure (0.1 MPa) - pressurized (0.16 MPa), and repeat 3 times to obtain marinated duck breast meat; S7. The marinated duck breast segments were subjected to gas jet impact treatment at 80°C and a velocity of 7.5 m / s for 1.5 h to obtain preliminarily cooked duck breast segments; S8. Treat the preliminarily cooked duck breast meat segments with superheated steam at 120° C. for 30 minutes to obtain a pre-cooked conditioned duck meat product. Example 2 A method for preparing a prefabricated conditioned duck product comprises the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Weigh 10g salt, 6g cooking wine, 2g monosodium glutamate, 8g pepper, and 12g xylitol, add water to dissolve evenly to prepare a marinade solution; add octanoyl chloride to a 4% ethyl cellulose solution, react at 80°C for 8h, purify and dry to prepare ethyl cellulose octanoate, then mix ethyl cellulose octanoate and polyethylene glycol evenly, add 6g polyacrylic acid, purify and dry to prepare modified ethyl cellulose; S3. Weigh 10 g of γ-glutamyl peptide and 20 g of lactulose and mix them evenly, adjust the pH to 8.0, and react at 80° C. for 2.5 h to prepare a Maillard reaction intermediate; then dissolve the modified ethyl cellulose in water, and then add 0.8 g of tea polyphenols and 10 g of the Maillard reaction intermediate to prepare a modified ethyl cellulose solution; S4. Weigh 7.5 g of ferulic acid and 4 g of pullulan, dissolve in water to prepare a mixed solution, then mix 40 g of modified ethyl cellulose solution and 40 g of the mixed solution, and inject dropwise into the polysulfobetaine solution to prepare a polysulfobetaine microsphere solution; S5. 120 g of polysulfobetaine microsphere solution was added to 180 g of the marinade solution to prepare a marinade; S6. immerse 300 g of duck breast meat in 300 g of marinating liquid, marinate for 1.5 h under reduced pressure (-0.08 MPa) - normal pressure (0.1 MPa) - pressurized (0.13 MPa), cycle twice, and obtain marinated duck breast meat; S7. The marinated duck breast segments were subjected to gas jet impact treatment at 80°C and a velocity of 7.5 m / s for 1.5 h to obtain preliminarily cooked duck breast segments; S8. Treat the preliminarily cooked duck breast meat segments with superheated steam at 120° C. for 30 minutes to obtain a pre-cooked conditioned duck meat product. Example 3 A method for preparing a prefabricated conditioned duck product comprises the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Weigh 10g salt, 6g cooking wine, 2g monosodium glutamate, 8g pepper, and 12g xylitol, add water to dissolve evenly to prepare a marinade solution; add octanoyl chloride to a 4% ethyl cellulose solution, react at 80°C for 8h, purify and dry to prepare ethyl cellulose octanoate, then mix ethyl cellulose octanoate and polyethylene glycol evenly, add 6g polyacrylic acid, purify and dry to prepare modified ethyl cellulose; S3. Weigh 10 g of γ-glutamyl peptide and 20 g of lactulose and mix them evenly, adjust the pH to 8.0, and react at 80° C. for 2.5 h to prepare a Maillard reaction intermediate; then dissolve the modified ethyl cellulose in water, and then add 0.5 g of tea polyphenols and 10 g of the Maillard reaction intermediate to prepare a modified ethyl cellulose solution; S4. Weigh 5g of ferulic acid, 4g of pullulan, dissolve in water to prepare a mixed solution, then mix 40g of modified ethyl cellulose solution and 40g of the mixed solution, and inject drops into the polysulfobetaine solution to prepare a polysulfobetaine microsphere solution; S5. 120 g of polysulfobetaine microsphere solution was added to 180 g of the marinade solution to prepare a marinade; S6. 100 g of duck breast meat was immersed in 300 g of marinating liquid, and marinated for 1 h under reduced pressure (-0.08 MPa)-normal pressure (0.1 MPa)-pressurized (0.16 MPa) conditions, and the cycle was repeated 3 times to obtain marinated duck breast meat; S7. The marinated duck breast segments were subjected to gas jet impact treatment at 80°C and a velocity of 7.5 m / s for 1.5 h to obtain preliminarily cooked duck breast segments; S8. Treat the preliminarily cooked duck breast meat segments with superheated steam at 120° C. for 30 minutes to obtain a pre-cooked conditioned duck meat product. Example 4 A method for preparing a prefabricated conditioned duck product comprises the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Weigh 10g salt, 6g cooking wine, 2g monosodium glutamate, 8g pepper, and 12g xylitol, add water to dissolve evenly to prepare a marinade solution; add octanoyl chloride to a 4% ethyl cellulose solution, react at 80°C for 8h, purify and dry to prepare ethyl cellulose octanoate, then mix ethyl cellulose octanoate and polyethylene glycol evenly, add 6g polyacrylic acid, purify and dry to prepare modified ethyl cellulose; S3. Weigh 10 g of γ-glutamyl peptide and 20 g of lactulose and mix them evenly, adjust the pH to 8.0, and react at 80° C. for 2.5 h to prepare a Maillard reaction intermediate; then dissolve the modified ethyl cellulose in water, and then add 0.5 g of tea polyphenols and 10 g of the Maillard reaction intermediate to prepare a modified ethyl cellulose solution; S4. Weigh 7.5 g of ferulic acid and 5 g of pullulan, dissolve in water to prepare a mixed solution, then mix 40 g of modified ethyl cellulose solution and 40 g of the mixed solution, and inject dropwise into the polysulfobetaine solution to prepare a polysulfobetaine microsphere solution; S5. 80 g of polysulfobetaine microsphere solution was added to 120 g of the marinade solution to prepare a marinade solution; S6. immerse 200 g of duck breast meat in 200 g of marinating liquid, marinate for 2 h under reduced pressure (-0.08 MPa) - normal pressure (0.1 MPa) - pressurized (0.16 MPa), cycle 4 times, and obtain marinated duck breast meat; S7. The marinated duck breast segments were subjected to gas jet impact treatment at 70°C and a velocity of 8 m / s for 1.5 h to obtain preliminarily cooked duck breast segments; S8. Treat the preliminarily cooked duck breast meat segments with superheated steam at 120° C. for 30 minutes to obtain a pre-cooked conditioned duck meat product. Example 5 A method for preparing a prefabricated conditioned duck product comprises the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Weigh 10g salt, 6g cooking wine, 2g monosodium glutamate, 8g pepper, and 12g xylitol, add water to dissolve evenly to prepare a marinade solution; add octanoyl chloride to a 4% ethyl cellulose solution, react at 80°C for 8h, purify and dry to prepare ethyl cellulose octanoate, then mix ethyl cellulose octanoate and polyethylene glycol evenly, add 6g polyacrylic acid, purify and dry to prepare modified ethyl cellulose; S3. Weigh 10 g of γ-glutamyl peptide and 20 g of lactulose and mix them evenly, adjust the pH to 8.0, and react at 80° C. for 2.5 h to prepare a Maillard reaction intermediate; then dissolve the modified ethyl cellulose in water, and then add 0.5 g of tea polyphenols and 15 g of the Maillard reaction intermediate to prepare a modified ethyl cellulose solution; S4. Weigh 7.5 g of ferulic acid and 4 g of pullulan, dissolve in water to prepare a mixed solution, then mix 40 g of modified ethyl cellulose solution and 40 g of the mixed solution, and inject dropwise into the polysulfobetaine solution to prepare a polysulfobetaine microsphere solution; S5. 120 g of polysulfobetaine microsphere solution was added to 180 g of the marinade solution to prepare a marinade; S6. 100 g of duck breast meat was immersed in 300 g of marinating liquid, and marinated for 2 h under reduced pressure (-0.08 MPa) - normal pressure (0.1 MPa) - pressurized (0.15 MPa), and the cycle was repeated twice to obtain marinated duck breast meat; S7. The marinated duck breast segments were subjected to gas jet impact treatment at 80°C and a velocity of 5 m / s for 1.5 h to obtain preliminarily cooked duck breast segments; S8. Treat the preliminarily cooked duck breast meat segments with superheated steam at 120° C. for 45 minutes to obtain a pre-prepared conditioned duck meat product. Example 6 A method for preparing a prefabricated conditioned duck product comprises the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Weigh 10g salt, 6g cooking wine, 2g monosodium glutamate, 8g pepper, and 12g xylitol, add water to dissolve evenly to prepare a marinade solution; add octanoyl chloride to a 4% ethyl cellulose solution, react at 80°C for 8h, purify and dry to prepare ethyl cellulose octanoate, then mix ethyl cellulose octanoate and polyethylene glycol evenly, add 6g polyacrylic acid, purify and dry to prepare modified ethyl cellulose; S3. Weigh 20 g of γ-glutamyl peptide and 30 g of lactulose and mix them evenly, adjust the pH to 8.2, and react at 80° C. for 2 h to prepare a Maillard reaction intermediate; then dissolve the modified ethyl cellulose in water, and then add 0.5 g of tea polyphenols and 10 g of the Maillard reaction intermediate to prepare a modified ethyl cellulose solution; S4. Weigh 7.5 g of ferulic acid and 4 g of pullulan, dissolve in water to prepare a mixed solution, then mix 40 g of modified ethyl cellulose solution and 40 g of the mixed solution, and inject dropwise into the polysulfobetaine solution to prepare a polysulfobetaine microsphere solution; S5. 80 g of polysulfobetaine microsphere solution was added to 120 g of the marinade solution to prepare a marinade solution; S6. immerse 200 g of duck breast meat in 200 g of marinating liquid, marinate for 1 h under reduced pressure (-0.08 MPa) - normal pressure (0.1 MPa) - pressurized (0.16 MPa), and repeat 3 times to obtain marinated duck breast meat; S7. The marinated duck breast segments were subjected to gas jet impact treatment at 80°C and a velocity of 7.5 m / s for 1.5 h to obtain preliminarily cooked duck breast segments; S8. Treat the preliminarily cooked duck breast meat segments with superheated steam at 120° C. for 30 minutes to obtain a pre-cooked conditioned duck meat product. Example 7 A method for preparing a prefabricated conditioned duck product comprises the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Weigh 10g salt, 6g cooking wine, 2g monosodium glutamate, 8g pepper, and 12g xylitol, add water to dissolve evenly to prepare a marinade solution; add octanoyl chloride to a 4% ethyl cellulose solution, react at 80°C for 8h, purify and dry to prepare ethyl cellulose octanoate, then mix ethyl cellulose octanoate and polyethylene glycol evenly, add 6g polyacrylic acid, purify and dry to prepare modified ethyl cellulose; S3. Weigh 10 g of γ-glutamyl peptide and 20 g of lactulose and mix them evenly, adjust the pH to 8.0, and react at 80° C. for 2.5 h to prepare a Maillard reaction intermediate; then dissolve the modified ethyl cellulose in water, and then add 0.5 g of tea polyphenols and 10 g of the Maillard reaction intermediate to prepare a modified ethyl cellulose solution; S4. Weigh 7.5 g of ferulic acid and 4 g of pullulan, dissolve in water to prepare a mixed solution, then mix 40 g of modified ethyl cellulose solution and 40 g of the mixed solution, and inject dropwise into the polysulfobetaine solution to prepare a polysulfobetaine microsphere solution; S5. 80 g of polysulfobetaine microsphere solution was added to 120 g of the marinade solution to prepare a marinade solution; S6. 200 g of duck breast meat was immersed in 200 g of marinating liquid, and marinated for 2.5 h under reduced pressure (-0.08 MPa) - normal pressure (0.12 MPa) - pressurized (0.15 MPa), and the cycle was repeated 3 times to obtain marinated duck breast meat; S7. Treat the marinated duck breast meat segments with gas jet impact at 70°C and a speed of 5m / s for 2h to obtain pre-ripened duck breast meat segments; S8. Treat the pre-ripened duck breast meat segments with superheated steam at 120°C for 30min to obtain pre-prepared conditioned duck meat products. Example 8 A method for preparing a prefabricated conditioned duck product comprises the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Weigh 10g salt, 6g cooking wine, 2g monosodium glutamate, 8g pepper, and 12g xylitol, add water to dissolve evenly to prepare a marinade solution; add octanoyl chloride to a 4% ethyl cellulose solution, react at 80°C for 8h, purify and dry to prepare ethyl cellulose octanoate, then mix ethyl cellulose octanoate and polyethylene glycol evenly, add 6g polyacrylic acid, purify and dry to prepare modified ethyl cellulose; S3. Weigh 10 g of γ-glutamyl peptide and 20 g of lactulose and mix them evenly, adjust the pH to 8.0, and react at 80° C. for 2.5 h to prepare a Maillard reaction intermediate; then dissolve the modified ethyl cellulose in water, and then add 0.5 g of tea polyphenols and 10 g of the Maillard reaction intermediate to prepare a modified ethyl cellulose solution; S4. Weigh 7.5 g of ferulic acid and 4 g of pullulan, dissolve in water to prepare a mixed solution, then mix 40 g of modified ethyl cellulose solution and 40 g of the mixed solution, and inject dropwise into the polysulfobetaine solution to prepare a polysulfobetaine microsphere solution; S5. 80 g of polysulfobetaine microsphere solution was added to 120 g of the marinade solution to prepare a marinade solution; S6. immerse 200 g of duck breast meat in 200 g of marinating liquid, marinate for 1.5 h under reduced pressure (-0.08 MPa) - normal pressure (0.1 MPa) - pressurized (0.14 MPa), and repeat 3 times to obtain marinated duck breast meat; S7. The marinated duck breast segments were subjected to gas jet impact treatment at 80°C and a velocity of 7.5 m / s for 1.5 h to obtain preliminarily cooked duck breast segments; S8. Treat the preliminarily cooked duck breast meat segments with superheated steam at 130° C. for 45 minutes to obtain a pre-cooked conditioned duck meat product. Comparative Example 1 The difference between this comparative example and Example 4 is that no modified ethyl cellulose is added. A method for preparing a prefabricated conditioned duck product comprises the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Weigh 10g salt, 6g cooking wine, 2g MSG, 8g pepper, 12g xylitol, add water and dissolve evenly to make a marinade solution; S3. Weigh 10 g of γ-glutamyl peptide and 20 g of lactulose and mix them evenly, adjust the pH to 8.0, and react at 80° C. for 2.5 h to prepare a Maillard reaction intermediate; S4. Weigh 7.5 g of ferulic acid, 5 g of pullulan, 0.5 g of tea polyphenols, and 10 g of the Maillard reaction intermediate, dissolve in water to prepare a mixed solution, and then inject dropwise into the polysulfobetaine solution to obtain a polysulfobetaine microsphere solution; S5. 80 g of polysulfobetaine microsphere solution was added to 120 g of the marinade solution to prepare a marinade solution; S6. immerse 200 g of duck breast meat in 200 g of marinating liquid, marinate for 2 h under reduced pressure (-0.08 MPa) - normal pressure (0.1 MPa) - pressurized (0.16 MPa), cycle 4 times, and obtain marinated duck breast meat; S7. The marinated duck breast segments were subjected to gas jet impact treatment at 70°C and a velocity of 8 m / s for 1.5 h to obtain preliminarily cooked duck breast segments; Comparative Example 2 The difference between this comparative example and Example 4 is that no polysulfobetaine is used. A method for preparing a prefabricated conditioned duck product comprises the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Weigh 10g salt, 6g cooking wine, 2g monosodium glutamate, 8g pepper, and 12g xylitol, add water to dissolve evenly to prepare a marinade solution; add octanoyl chloride to a 4% ethyl cellulose solution, react at 80°C for 8h, purify and dry to prepare ethyl cellulose octanoate, then mix ethyl cellulose octanoate and polyethylene glycol evenly, add 6g polyacrylic acid, purify and dry to prepare modified ethyl cellulose; S3. Weigh 10 g of γ-glutamyl peptide and 20 g of lactulose and mix them evenly, adjust the pH to 8.0, and react at 80° C. for 2.5 h to prepare a Maillard reaction intermediate; S4. Dissolve the modified ethyl cellulose in water, and then add 0.5 g of tea polyphenols, 10 g of Maillard reaction intermediates, 7.5 g of ferulic acid, and 5 g of pullulan to prepare a modified ethyl cellulose solution; S5. Add 80 g of modified ethyl cellulose solution to 120 g of the marinade solution to prepare a marinade; S6. immerse 200 g of duck breast meat in 200 g of marinating liquid, marinate for 2 h under reduced pressure (-0.08 MPa) - normal pressure (0.1 MPa) - pressurized (0.16 MPa), cycle 4 times, and obtain marinated duck breast meat; S7. The marinated duck breast segments were subjected to gas jet impact treatment at 70°C and a velocity of 8 m / s for 1.5 h to obtain preliminarily cooked duck breast segments; S8. Treat the preliminarily cooked duck breast meat segments with superheated steam at 120° C. for 30 minutes to obtain a pre-cooked conditioned duck meat product. Comparative Example 3 The difference between this comparative example and Example 4 is that no Maillard reaction intermediate is added. A method for preparing a prefabricated conditioned duck product comprises the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Weigh 10g salt, 6g cooking wine, 2g monosodium glutamate, 8g pepper, and 12g xylitol, add water to dissolve evenly to prepare a marinade solution; add octanoyl chloride to a 4% ethyl cellulose solution, react at 80°C for 8h, purify and dry to prepare ethyl cellulose octanoate, then mix ethyl cellulose octanoate and polyethylene glycol evenly, add 6g polyacrylic acid, purify and dry to prepare modified ethyl cellulose; S3. Dissolve the modified ethyl cellulose in water, and then add 0.5 g of tea polyphenols to prepare a modified ethyl cellulose solution; S4. Weigh 7.5 g of ferulic acid and 5 g of pullulan, dissolve in water to prepare a mixed solution, then mix 40 g of modified ethyl cellulose solution and 40 g of the mixed solution, and inject dropwise into the polysulfobetaine solution to prepare a polysulfobetaine microsphere solution; S5. 80 g of polysulfobetaine microsphere solution was added to 120 g of the marinade solution to prepare a marinade solution; S6. immerse 200 g of duck breast meat in 200 g of marinating liquid, marinate for 2 h under reduced pressure (-0.08 MPa) - normal pressure (0.1 MPa) - pressurized (0.16 MPa), cycle 4 times, and obtain marinated duck breast meat; S7. The marinated duck breast segments were subjected to gas jet impact treatment at 70°C and a velocity of 8 m / s for 1.5 h to obtain preliminarily cooked duck breast segments; S8. Treat the preliminarily cooked duck breast meat segments with superheated steam at 120° C. for 30 minutes to obtain a pre-cooked conditioned duck meat product. Comparative Example 4 The difference between this comparative example and Example 4 is that no polysulfobetaine microsphere solution is added. A method for preparing a prefabricated conditioned duck product comprises the following steps: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Weigh 10g salt, 6g cooking wine, 2g MSG, 8g pepper, 12g xylitol, add water and dissolve evenly to make a pickling solution; S3. Immerse 200 g of duck breast meat in 200 g of marinating liquid, marinate for 2 h under reduced pressure (-0.08 MPa) - normal pressure (0.1 MPa) - pressurized (0.16 MPa), cycle 4 times, and obtain marinated duck breast meat; S4. The marinated duck breast segments were subjected to gas jet impact treatment at 70°C and a velocity of 8 m / s for 1.5 h to obtain preliminarily cooked duck breast segments; S5. Treat the preliminarily cooked duck breast meat segments with superheated steam at 120° C. for 30 minutes to obtain a pre-cooked conditioned duck meat product. Physical and chemical indicators of pre-prepared conditioned duck products (1) Sensory evaluation The sensory evaluation of the pre-prepared conditioned duck products prepared in Examples 1-8 and Comparative Examples 1-4 was performed using a quantitative descriptive analysis method, and the taste and smell, saltiness, odor, and overall acceptability were scored according to the sensory scoring criteria. The sensory scoring criteria are shown in Table 1. Table 1 Sensory scoring criteria Score Taste and smell salinity Odor Overall acceptability 3-5 strong suitable No odor Very accepting 1-3 Slightly thick Slightly salty / light Slight odor Acceptable 1 light Too light There is a strange smell Unacceptable Table 2 Sensory scores of Examples 1-8 and Comparative Examples 1-4 Taste and smell salinity Odor Overall acceptability Example 1 4.2 4.1 4.5 4.3 Example 2 4.3 4.2 4.4 4.4 Example 3 4.1 4.0 3.8 4.2 Example 4 4.5 4.4 4.6 4.6 Example 5 4.4 4.2 4.3 4.4 Example 6 4.2 4.3 4.2 4.1 Example 7 3.8 3.9 4.1 4.0 Example 8 3.7 3.8 4.0 3.9 Comparative Example 1 3.2 3.3 3.2 3.4 Comparative Example 2 3.3 3.4 3.2 3.2 Comparative Example 3 3.5 3.6 3.5 3.3 Comparative Example 4 3.0 2.8 3.1 3.0 As can be seen from Table 2, the sensory evaluations of the pre-prepared conditioned duck products prepared in Examples 1-8 are all higher than those in Comparative Examples 1-4, among which the taste and smell, saltiness, peculiar smell, and overall acceptability of Example 4 are all better than those in Comparative Examples 1-4, indicating that the different temperature responses of polysulfobetaine and modified ethyl cellulose release antioxidants and water retaining agents in the two-step ripening of duck breast meat, which can maintain the moisture in the duck breast meat to avoid loss and inhibit the oxidation of protein and fat. At the same time, the Maillard reaction intermediates made of γ-glutamyl peptide and lactulose play a role in enhancing the freshness, thereby improving the sensory quality of the pre-prepared conditioned duck products. (2) Chroma The pre-prepared conditioned duck meat products prepared in Examples 1-8 and Comparative Examples 1-4 were cut into slices with a length and width of 2 cm and a thickness of 0.5 cm, and the brightness L*, redness a* and yellowness b* were measured using a colorimeter. Depend on Figure 1 It can be seen that the brightness L* of the prefabricated conditioned duck products prepared in Examples 1-8 are higher than that in Comparative Examples 1-4, but the changes in redness a* and yellowness b* are not significant, indicating that the temperature sensitivity of polysulfobetaine during the initial ripening of the prefabricated conditioned duck products causes the network structure to disintegrate, releasing pullulan, which forms a bright membrane structure on the surface of the duck breast, and the temperature-sensitive decomposition of the modified ethyl cellulose during the secondary ripening, wherein the ethyl, acyl and other functional groups interact with the hydroxyl and other groups in the pullulan, further improving the compactness and glossiness of the membrane structure, thereby improving the brightness of the prefabricated conditioned duck products. (3) Texture characteristics The pre-prepared conditioned duck meat products prepared in Examples 1-8 and Comparative Examples 1-4 and in the form of cubic samples (2 cm×2 cm×1.5 cm) were analyzed using the TPA mode of a texture analyzer. The measurement conditions were: trigger force 5.0 g, test rate 1.0 mm / s, post-test speed 1.0 mm / s, downward pressure distance 5.0 mm, and the probe was stainless steel P / 36R cylindrical. Depend on Figure 2 It can be seen that the hardness and chewiness of the prefabricated conditioned duck products prepared in Examples 1-8 are lower than those in Comparative Examples 1-4, while the elasticity is higher than that in Comparative Examples 1-4, indicating that the asafoetida and tea polyphenols released by different temperature-sensitive materials in the two-step ripening process during the preparation of the prefabricated conditioned duck products can inhibit the oxidation of protein and fat in the duck breast, and the pullulan can absorb moisture in the duck breast and reduce the loss of bound water. At the same time, the hydroxyl groups in ferulic acid and tea polyphenols form hydrogen bonds with the hydroxyl groups in pullulan, further enhancing the water retention performance of pullulan, which is beneficial to ensure the good chewiness and firmness and tenderness of the prefabricated conditioned duck products, and improve the problem of dry and hard texture and difficulty in chewing caused by only using gas jet impact and superheated steam ripening to treat the duck meat. (4) Nutritional loss rate The nutritional components of the pre-prepared conditioned duck products prepared in Example 4 and Comparative Examples 1-4 were determined, and the nutritional loss rate was calculated. The nutritional component index determination method is as follows: ① Protein: Determined by Kjeldahl nitrogen determination method in accordance with GB 5009.5-2016 "National Food Safety Standard for Determination of Protein in Food"; ② Fat: Determined by Soxhlet extraction method in accordance with GB 5009.6-2016 "National Food Safety Standard for Determination of Fat in Food"; ③ Vitamin A: Determined by GB 5009.82-2016 "National Food Safety Standard for Determination of Vitamin A, D and E in Food"; ④ Vitamin B: Vitamin B2 is determined according to GB 5009.85-2016 "National Food Safety Standard for Determination of Vitamin B2 in Food", Vitamin B12 is determined according to GB 5009.285-2022 "National Food Safety Standard for Determination of Vitamin B12 in Food", and Vitamin B6 is determined according to GB 5009.154-2023 "National Food Safety Standard for Determination of Vitamin B6 in Food"; ⑤ Vitamin C: Determined according to GB / T ⑥ Vitamin D: Determined in accordance with GB5009.296-2008 "Determination of Vitamin C Content in Meat Products"; ⑦ Vitamin E: Determined in accordance with GB5009.82-2016 "National Food Safety Standard Determination of Vitamin A, D and E in Food"; ⑧ Niacin: Determined in accordance with GB5009.89-2023 "National Food Safety Standard Determination of Niacin and Nicotinamide in Food". Depend on Figure 3 It can be seen that the loss rates of various nutrients in Example 4 are lower than those in Comparative Examples 1-4. Comparative Example 4 is a prefabricated conditioned duck product prepared without adding a polysulfobetaine microsphere solution, and its loss rates of various nutrients are the largest, indicating that after the duck breast is marinated, the temperature sensitivity of polysulfobetaine releases ferulic acid and pullulan during the initial ripening by gas jet impact, and ferulic acid can inhibit the oxidative decomposition of protein and fat, and pullulan can embed heat-labile vitamin components in the network structure to prevent them from being lost due to thermal decomposition; in addition, during the secondary ripening by superheated steam, the modified ethyl cellulose is sensitive to high temperature and decomposes to release tea polyphenols, which further inhibits the oxidative decomposition of protein and fat. At the same time, the groups in the modified ethyl cellulose can enhance the mechanical strength of the pullulan network structure, further improve the protection of the nutrients in the duck breast, and reduce the loss. (5) Free amino acids The free amino acids in the pre-prepared conditioned duck meat products prepared in Example 4 and Comparative Examples 1-4 were analyzed using an automatic amino acid analyzer. (6) Electronic tongue analysis The electronic tongue was used to analyze the taste characteristics of the pre-prepared conditioned duck products prepared in Example 4 and Comparative Examples 1-4. The test method was as follows: 10.0 g of the pre-prepared conditioned duck products prepared in Example 4 and Comparative Examples 1-4 were weighed and fully crushed, 200 mL of distilled water was added to mix, ultrasonic treatment was performed for 20 minutes, and the mixture was filtered and then measured. Depend on Figure 4 and Figure 5 It can be seen that the umami amino acids and sweet amino acids in Example 4 are higher than those in Comparative Examples 1-4, while the bitter amino acids are lower than those in Comparative Examples 1-4. In addition, it can be seen from the electronic tongue analysis that the umami and sweetness levels of Example 4 are the highest, indicating that the Maillard reaction intermediates prepared by γ-glutamyl peptides and lactulose are released during the second step of maturation in the preparation of the prefabricated conditioned duck product, which can interact with the protein in the duck breast to produce more umami and sweet amino acids, so as to improve the umami perception of the prefabricated conditioned duck product. Moreover, γ-glutamyl peptides belong to kokumi peptides and have a umami-enhancing effect. The addition of lactulose and the generation of Maillard reaction intermediates produce a synergistic effect, which jointly improve the umami-enhancing effect. When eaten, they interact with the umami receptors on the tongue to enhance the umami perception and enrich the flavor quality of the prefabricated conditioned duck product. The above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any technician familiar with the art can make many possible changes and modifications to the technical solution of the present invention by using the above disclosed methods and technical contents without departing from the spirit and technical solution of the present invention, or modify it into an equivalent embodiment of equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still falls within the scope of protection of the technical solution of the present invention.

Claims

1. A method for preparing a pre-prepared conditioned duck product, characterized in that: The following steps are involved: S1. Select fresh duck breast, clean and cut into even-sized duck breast segments; S2. Immersing the duck breast segments in a pickling solution for static pressure pickling to obtain pickled duck breast segments; S3. marinated duck breast segments were subjected to gas jet impact to obtain preliminary cooked duck breast segments; S4. The preliminarily cooked duck breast meat segments are subjected to low-pressure superheated steam treatment to obtain pre-prepared conditioned duck meat products.

2. The method for preparing a pre-prepared conditioned duck product according to claim 1, characterized in that: The method for preparing the pickling liquid in step S2 is as follows: weigh the pickling ingredients to prepare a solution, then add 30-45% polysulfobetaine microsphere solution and mix evenly to obtain the pickling liquid.

3. The method for preparing a pre-prepared conditioned duck product according to claim 2, characterized in that: The marinade comprises the following components, calculated based on the weight of the duck breast meat: 5-8% salt, 2-5% cooking wine, 1-2% monosodium glutamate, 3-6% pepper powder and 5-10% xylitol.

4. The method for preparing a pre-prepared conditioned duck product according to claim 2, characterized in that: The preparation method of the polysulfobetaine microsphere solution comprises the following steps:

1. mixing modified ethyl cellulose in proportion and dissolving them in water, and then adding 0.1-1wt% of tea polyphenols and 10-15wt% of an intermediate product of a Maillard reaction to prepare a modified ethyl cellulose solution; 2. weighing 5-8wt% of ferulic acid and 3-5wt% of pullulan, and dissolving them in water to prepare a mixed solution; 3. mixing the mixed solution A and the mixed solution B in a ratio of (1-3):(2-4), and injecting and dripping the mixture into the polysulfobetaine solution to prepare the polysulfobetaine microsphere solution.

5. The method for preparing a pre-prepared conditioned duck product according to claim 2, characterized in that: The preparation method of the modified ethyl cellulose is as follows: ① dissolving ethyl cellulose in dimethylacetamide solvent to prepare an ethyl cellulose solution with a mass fraction of 4-8%; ② adding octanoyl chloride to the ethyl cellulose solution, reacting at 60-80° C. for 6-9 hours, purifying and drying to prepare ethyl cellulose octanoate; ③ uniformly mixing ethyl cellulose octanoate and polyethylene glycol, adding 1-3wt% polyacrylic acid, purifying and drying to prepare modified ethyl cellulose.

6. The method for preparing a pre-prepared conditioned duck product according to claim 1, characterized in that: The preparation method of the Maillard reaction intermediate product is: gamma-glutamyl peptide and lactulose are uniformly mixed in a ratio of 1:(2-4), the pH is adjusted to 7.8-8.2, and then reacted at 70-90° C. for 2-2.5 hours to prepare the Maillard reaction intermediate product.

7. The method for preparing a pre-prepared conditioned duck product according to claim 1, characterized in that: The specific conditions of the static variable pressure pickling in step S2 are as follows: the pressure cycle mode is reduced pressure-normal pressure-pressurized pressure, the cycle pressure is -0.08-0.16MPa, the cycle time is 1-2.5h, and the number of cycles is 2-4 times.

8. The method for preparing a pre-prepared conditioned duck product according to claim 1, characterized in that: The specific conditions of the gas jet impact in step S3 are: treatment temperature 60-80° C., treatment speed 5-8 m / s, and treatment time 1-2 h.

9. The method for preparing a pre-prepared conditioned duck product according to claim 1, characterized in that: The specific conditions of the low-pressure superheated steam treatment in step S4 are: steam temperature 100-130° C., and treatment time 30-45 min.

10. The pre-prepared conditioned duck product prepared according to the method according to any one of claims 1 to 9.

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