Preparation method of low-fat sauced duck with sauced flavor

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of low-fat sauced ducks with sauced flavor, which comprises the following steps: step 1, pretreating raw materials, unfreezing the raw materials by using a high-humidity low-temperature warehouse, cleaning the unfrozen raw materials in clear water, removing residual internal organs and redundant fat in abdominal cavities, and washing the inside and the outside once for later use; step 2, rolling and kneading: a breathing type rolling and kneading method is used, rotation is carried out for 3-5 min, stopping is carried out for 3-5 min, and the total time is 30-35 min; step 3, pickling: after the rolling is finished, statically pickling in a rolling pot, stacking the blanks, and putting the stacked blanks into a pickling warehouse for wet pickling; the pickling time and technology are improved, the pickling is divided into static pickling and wet pickling, the duck embryo is tasteful and uniform, the flavor is improved, meanwhile, the baking technology is improved, in the baking stage, low temperature is conducted firstly, then high temperature is conducted, and finally exhausting is conducted, so that the product is glossy in appearance, crisp in skin and compact in meat quality, the fat content is reduced, the taste and flavor are improved, and excessive grease intake is avoided; the risk that consumers suffer from health problems such as cardiovascular diseases can be increased.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing low-fat sauce duck with a soy sauce flavor. Background Art

[0002] In recent years, as a traditional Chinese delicacy, soy sauce duck has been widely favored by consumers for its unique flavor and rich nutritional value. However, most soy sauce duck products on the market currently have problems such as single taste and insufficient processing technology, which makes it difficult to fully meet consumers' increasingly diverse demands for quality and taste. Therefore, this technology is committed to developing a new soy sauce flavor soy sauce duck production process to improve the flavor quality of soy sauce duck and meet the continuous improvement of modern consumers' demand for food quality and health. Through technological innovation and process optimization, it is expected to bring new development opportunities to the soy sauce duck industry and bring consumers a better dining experience.

[0003] The problem of too much subcutaneous fat in soy sauce duck is more prominent. Too much subcutaneous fat will affect the taste of soy sauce duck to a certain extent, making the taste too greasy and lacking in freshness, and this greasy taste may cover up the delicious taste of the duck itself, thus having a negative impact on the overall taste. At the same time, more subcutaneous fat will also interfere with the flavor of soy sauce duck. It may change the unique flavor formed by the fusion of sauce and duck meat, so that the flavors such as sauce aroma cannot fully penetrate into the duck meat, or cannot be well coordinated with the taste of the duck meat itself, resulting in the flavor not being pure and rich enough; with the continuous improvement of people's health awareness, more and more consumers pay attention to the nutritional content of food and tend to choose low-fat and healthy food. Excessive fat intake may increase the risk of consumers suffering from health problems such as cardiovascular disease. Therefore, the existing soy sauce duck products have obvious deficiencies in meeting consumers' health needs due to their high fat content, which also limits the further development and promotion of soy sauce duck products in the market to a certain extent.

[0004] Therefore, it is necessary to invent a method for preparing low-fat sauce duck with a soy sauce flavor to solve the above problems. Summary of the invention

[0005] The object of the present invention is to provide a method for preparing low-fat sauce duck with a soy sauce flavor, which is processed by intermittently replenishing a marinade and rolling and kneading the marinade to achieve the purpose of uniform penetration of the marinade and reduce mechanical damage to chicken fibers.

[0006] To achieve this object, the present invention adopts the following technical solutions: A method for preparing low-fat sauce duck with a soy sauce flavor is provided, comprising the following steps: Step 1: Pre-treatment of raw materials. Thaw the raw materials in a high-humidity and low-temperature warehouse. Wash the thawed raw materials in clean water to remove the remaining viscera and excess fat in the abdominal cavity, and then rinse them inside and outside for later use; Step 2: Roll and knead, using the breathing rolling and kneading method, rolling for 3-5 minutes, resting for 3-5 minutes, and the total time is 30-35 minutes; Step 3: marinate. After tumbling and kneading, marinate in the tumbling and kneading pot, then stack the dough and put it into the marinade room for wet marinating. Step 4: Baking. Baking is divided into multiple stages, first low-temperature baking, then high-temperature baking, and finally exhausting the raw materials after baking; Step 5: stewing: put the baked semi-finished product into the stewing soup, and after the stewing soup boils, add 1-2g of MSG, 5-8g of crystal sugar, and 5g of spices, turn off the heat and stew for 20-25 minutes; Step 6: Collect the sauce. After the brine boils, skim off the foam, add 3-5g of rock sugar and 3-5g of spices, stir thoroughly to dissolve, put the semi-finished product into the brine, boil over high heat, skim off the foam, turn off the heat and soak for 20-25 minutes; Step 7: Packaging: After cooling, the product is packaged.

[0007] After tumbling and kneading, the dough is marinated in the tumbling and kneading pot, which helps the marinating liquid to further penetrate into the interior of the raw materials and make the marinating more thorough. After that, the dough is stacked and placed in the marinating warehouse for wet marinating, which can maintain the humidity and temperature of the marinating environment, which is conducive to the fermentation of microorganisms and the formation of flavor during the marinating process.

[0008] Baking is divided into three stages: low-temperature baking, high-temperature baking and exhaust. This segmented baking method can ensure that the raw materials are heated evenly and avoid quality problems caused by local overheating; low-temperature baking helps to keep the raw materials fresh and juicy, high-temperature baking can quickly form a crispy shell, and exhaust helps to remove moisture and odor generated during the baking process.

[0009] As a preferred solution of the method for preparing low-fat sauce duck with a sauce-flavor, in step three, the marinating is carried out at 0-4°C, and after the tumbling is completed, the duck is marinated in the tumbling pot for 10-15 hours, and then the embryos are stacked and placed in the marinating warehouse for wet marination for 15-24 hours; Pickling at a low temperature of 0-4℃ can slow down the reproduction of microorganisms and prevent rancidity and fermentation caused by microbial activity during the pickling process, thereby maintaining the purity of the pickling liquid and the stability of the pickling effect. After tumbling, static pickling in the tumbling pot can make the pickling liquid more evenly distributed inside the duck meat, further promoting the penetration and diffusion of the pickling material. The wet pickling process can ensure that the inner and outer layers of the duck meat can fully absorb the taste and ingredients of the pickling material, making the overall flavor of the pickled duck more evenly flavored and enriching the flavor of the pickled duck.

[0010] As a preferred solution for the preparation method of low-fat sauce duck with a sauce-flavor, step four: baking, first baking at a low temperature of 50-70°C for 30-40 minutes, then baking at a high temperature of 90-120°C for 50-60 minutes, and finally venting for 5-10 minutes.

[0011] Low-temperature baking lasts for 30-40 minutes to ensure that the duck is heated evenly inside and outside, and the flavor substances begin to be gradually released, laying the foundation for subsequent high-temperature baking; high-temperature baking lasts for 50-60 minutes to ensure that the inside of the duck reaches the ideal degree of maturity, while at the same time making the surface form an ideal crispy taste. After baking, perform exhaust operation for 5-10 minutes to remove residual moisture and odor inside the duck.

[0012] As a preferred solution for the preparation method of low-fat sauce duck with a sauce-flavor, step four: baking, the baking process is as follows: the first stage is 65-75°C, 35-40 min; the second stage is 95°C, 12-15 min; the third stage is 85°C, 35-40 min; the fourth stage is 120°C, 15-20 min, and the fifth stage is exhausting for 7 min.

[0013] The temperature in the third stage is slightly lower than that in the second stage, but still maintains a high level, which is conducive to the continued ripening of the duck and the further release of its flavor. The longer baking time ensures that the duck reaches the ideal degree of ripening inside, while maintaining a certain moisture and taste. Through multiple stages of baking, the duck has a crispy outside, tender inside, juicy and rich flavor. Each stage of baking plays a different role and together constitutes the final taste.

[0014] Beneficial effects of the present invention: the present invention improves the pickling time and process, and the pickling is divided into static pickling and wet pickling, which is helpful for the duck embryo to be flavored and evenly absorbed, and the flavor is improved. At the same time, the baking process is improved: the baking stage is first low temperature and then high temperature, and finally exhaust is performed, so that the product has a shiny appearance, crispy skin, firm meat, reduced fat content, and prominent fat aroma, which improves the taste and flavor and avoids excessive fat intake, which may increase the risk of consumers suffering from health problems such as cardiovascular diseases. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required to be used in the embodiments of the present invention. Obviously, the drawings described below are only some embodiments of the present invention, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0016] Figure 1 The invention discloses a process flow chart of a method for preparing low-fat sauce duck with a soy sauce flavor.

[0017] Figure 2It is the sensory evaluation result of the pickling scheme of the present invention.

[0018] Figure 3 It is the sensory evaluation result of the baking scheme of the present invention. DETAILED DESCRIPTION

[0019] The technical solution of the present invention is further described below with reference to the accompanying drawings and through specific implementation methods.

[0020] Embodiment 1: Step 1: Pre-treatment of raw materials. Thaw the raw materials in a high-humidity and low-temperature warehouse. Wash the thawed raw materials in clean water to remove the remaining viscera and excess fat in the abdominal cavity, and then rinse them inside and outside for later use; Step 2: Roll and knead, using the breathing rolling and kneading method, rolling for 3-5 minutes, resting for 3-5 minutes, and the total time is 30-35 minutes; Step 3: marinate at 0-4℃. After tumbling, marinate in the tumbling pot for 20-24 hours. Step 4: The baking process is as follows: the first stage is 50-60℃, 30-35 min; the second stage is 100-110℃, 8-10 min; the third stage is 80℃, 30-35 min; the fourth stage is 120℃, 10-15 min, and the fifth stage is exhaust for 5 min; Step 5: stewing: put the baked semi-finished product into the stewing soup, and after the stewing soup boils, add 1-2g of MSG, 5-8g of crystal sugar, and 5g of spices, turn off the heat and stew for 20-25 minutes; Step 6: Collect the sauce. After the brine boils, skim off the foam, add 3-5g of rock sugar and 3-5g of spices, stir thoroughly to dissolve, put the semi-finished product into the brine, boil over high heat, skim off the foam, turn off the heat and soak for 20-25 minutes; Step 7: Packaging: After cooling, the product is packaged.

[0021] Among them, Example 1 is a pickled control group and a baked control group.

[0022] Marinating plan 1: Step 1: Pre-treat the raw materials. Thaw the raw materials in a high-humidity and low-temperature warehouse. Wash the thawed raw materials in clean water to remove the remaining viscera and excess fat in the abdominal cavity, and then rinse them inside and outside for later use; Step 2: Roll and knead, using the breathing rolling and kneading method, rolling for 3-5 minutes, resting for 3-5 minutes, and the total time is 30-35 minutes; Step 3: marinating, which is carried out at 0-4℃. After tumbling, marinate in the tumbling pot for 10-15 hours, then stack the embryos and put them into the marinating room for wet marinating for 5-12 hours. Step 4: Baking. The baking process is as follows: the first stage is 50-60℃, 30-35 min; the second stage is 100-110℃, 8-10 min; the third stage is 80℃, 30-35 min; the fourth stage is 120℃, 10-15 min, and the fifth stage is exhaust for 5 min; Step 5: stewing: put the baked semi-finished product into the stewing soup, and after the stewing soup boils, add 1-2g of MSG, 5-8g of crystal sugar, and 5g of spices, turn off the heat and stew for 20-25 minutes; Step 6: Collect the sauce. After the brine boils, skim off the foam, add 3-5g of rock sugar and 3-5g of spices, stir thoroughly to dissolve, put the semi-finished product into the brine, boil over high heat, skim off the foam, turn off the heat and soak for 20-25 minutes; Step 7: Packaging: After cooling, the product is packaged.

[0023] The difference between the pickling scheme 1 and the embodiment 1 is that the pickling method in the pickling scheme 1 is a combination of static pickling and wet pickling; Pickling Plan 2: Pickling Plan 1: Step 1: Pre-treat the raw materials. Thaw the raw materials in a high-humidity and low-temperature warehouse. Wash the thawed raw materials in clean water to remove the remaining viscera and excess fat in the abdominal cavity, and then rinse them inside and outside for later use; Step 2: Roll and knead, using the breathing rolling and kneading method, rolling for 3-5 minutes, resting for 3-5 minutes, and the total time is 30-35 minutes; Step 3: marinating, which is carried out at 0-4℃. After tumbling, marinate in the tumbling pot for 10-15 hours, then stack the embryos and put them into the marinating room for wet marinating for 15-24 hours. Step 4: Baking. The baking process is as follows: the first stage is 50-60℃, 30-35 min; the second stage is 100-110℃, 8-10 min; the third stage is 80℃, 30-35 min; the fourth stage is 120℃, 10-15 min, and the fifth stage is exhaust for 5 min; Step 5: stewing: put the baked semi-finished product into the stewing soup, and after the stewing soup boils, add 1-2g of MSG, 5-8g of crystal sugar, and 5g of spices, turn off the heat and stew for 20-25 minutes; Step 6: Collect the sauce. After the brine boils, skim off the foam, add 3-5g of rock sugar and 3-5g of spices, stir thoroughly to dissolve, put the semi-finished product into the brine, boil over high heat, skim off the foam, turn off the heat and soak for 20-25 minutes; Step 7: Packaging: After cooling, the product is packaged.

[0024] The difference between the pickling scheme 2 and the embodiment 1 is that the pickling time of the wet pickling in the pickling scheme 2 is increased; Baking plan 1: Step 1: Pre-treat the raw materials. Thaw the raw materials in a high-humidity and low-temperature warehouse. Wash the thawed raw materials in clean water to remove the remaining viscera and excess fat in the abdominal cavity, and then rinse them inside and outside for later use; Step 2: Roll and knead, using the breathing rolling and kneading method, rolling for 3-5 minutes, resting for 3-5 minutes, and the total time is 30-35 minutes; Step 3: marinate at 0-4℃. After tumbling, marinate in the tumbling pot for 20-24 hours. Step 4: Baking. The baking process is as follows: the first stage is 65-75℃, 35-40 min; the second stage is 95℃, 12-15 min; the third stage is 85℃, 35-40 min; the fourth stage is 120℃, 15-20 min, and the fifth stage is exhaust for 7 min; Step 5: stewing: put the baked semi-finished product into the stewing soup, and after the stewing soup boils, add 1-2g of MSG, 5-8g of crystal sugar, and 5g of spices, turn off the heat and stew for 20-25 minutes; Step 6: Collect the sauce. After the brine boils, skim off the foam, add 3-5g of rock sugar and 3-5g of spices, stir thoroughly to dissolve, put the semi-finished product into the brine, boil over high heat, skim off the foam, turn off the heat and soak for 20-25 minutes; Step 7: Packaging: After cooling, the product is packaged.

[0025] The difference between baking scheme 1 and embodiment 1 is that the low temperature interval parameters of the baking process in baking scheme 1 are different; Baking plan 2: Step 1: Pre-treat the raw materials. Thaw the raw materials in a high-humidity and low-temperature warehouse. Wash the thawed raw materials in clean water to remove the remaining viscera and excess fat in the abdominal cavity, and then rinse them inside and outside for later use; Step 2: Roll and knead, using the breathing rolling and kneading method, rolling for 3-5 minutes, resting for 3-5 minutes, and the total time is 30-35 minutes; Step 3: marinate at 0-4℃. After tumbling, marinate in the tumbling pot for 20-24 hours. Step 4: Baking. The baking process is as follows: the first stage is 80-85℃, 35-40 min; the second stage is 90℃, 12-15 min; the third stage is 90℃, 35-40 min; the fourth stage is 120℃, 15-20 min, and the fifth stage is exhaust for 9 min; Step 5: stewing: put the baked semi-finished product into the stewing soup, and after the stewing soup boils, add 1-2g of MSG, 5-8g of crystal sugar, and 5g of spices, turn off the heat and stew for 20-25 minutes; Step 6: Collect the sauce. After the brine boils, skim off the foam, add 3-5g of rock sugar and 3-5g of spices, stir thoroughly to dissolve, put the semi-finished product into the brine, boil over high heat, skim off the foam, turn off the heat and soak for 20-25 minutes; Step 7: Packaging: After cooling, the product is packaged.

[0026] The difference between baking scheme 2 and embodiment 1 is that the low temperature interval parameters of the baking process in baking scheme 2 are different; Effect evaluation: 1. Shear force measurement: Take the stewed sample, use a splitting knife to cut off the duck breast completely, use a sampler to take a sample, and use a muscle tenderness meter to record the maximum shear force value. Each sample is measured 3 times and the average value is taken.

[0027] 2. Yield determination: weigh the sample before pickling (m1 / g), and weigh it after steaming and cooling (m2 / g). Measure each sample 3 times and take the average value. The calculation formula is as follows: 3. Determination of fat content: Weigh 4 g of sample and place it in a round-bottom flask. Add 20 mL of dichloromethane-methanol solution. Perform ultrasonic extraction at 25°C (power 70%) for 15 min. Filter the extract with filter paper. Repeat the above operation three times. Combine the extracts and rotary evaporate to dryness to obtain the fat sample, which should be weighed.

[0028] 4. Sensory evaluation: The sensory evaluation team consists of 12 trained evaluators (6 men and 6 women). The corresponding evaluation indicators are shown in Table 1. The sensory evaluation is carried out at room temperature. The judges evaluate the samples according to the scoring criteria. Each sample is evaluated 3 times, the average is taken, and finally the comprehensive score is obtained according to the weight. After evaluating a sample, it is necessary to rinse the mouth with pure water, and the interval between each sample evaluation is 30 seconds.

[0029] Table 1 Sensory evaluation table of marinated duck Result analysis: 1. Shear force: Shear force can be directly used to characterize the tenderness of meat samples. Shear force is negatively correlated with the tenderness of meat samples. Within the shear force value range with a certain tenderness and chewiness, it is generally considered to have a better taste. The results of the scheme are better than those of the control group.

[0030] 2. Yield rate: Yield rate is one of the important indicators for evaluating product quality in the food production process. Its value can affect both product quality and the economic value of the product.

[0031] Table 2 Results of yield and shear force value 3. Fat content: By optimizing the baking process, the fat content of the pickled duck is significantly reduced.

[0032] Table 3 Fat content determination results Group Fat content / % Baking control group 22±0.98 Baking Solution 1 18±0.55 Baking Solution 2 15±1.03 4. Sensory evaluation: The duck meat prepared by pickling and baking performed well in the sensory evaluation. The pickling method of pickling scheme 2 allows the pickling liquid to penetrate into the duck meat more evenly, significantly improving the flavor of the duck meat. Baking scheme group has good flavor and taste. Although the fat content of baking scheme 2 is reduced, the taste is slightly hard. Combined with the results of sensory evaluation, the preferred combination is the combination of pickling scheme 2 and baking scheme 1. The test results show that the sauce duck prepared by this method is superior to the chicken prepared by traditional methods in color, flavor, taste and taste, and the comprehensive evaluation score is significantly improved, which fully proves the superiority of this method in improving product flavor and sensory quality.

[0033] Table 4 Sensory evaluation results of pickling scheme Group Appearance Color odor Taste taste Total score Pickled control group 18 17 11 18 12 76 Pickling Solution 1 18 18 15 18 14 83 Pickling Solution 2 18 19 19 18 18 92 Table 5 Sensory evaluation results of baking scheme Group Appearance Color odor Taste taste Total score Baking control group 16 17 11 15 12 71 Baking Solution 1 18 18 19 19 18 92 Baking Solution 2 18 19 18 17 18 90 It should be noted that the above specific implementations are only preferred embodiments of the present invention and the technical principles used. Those skilled in the art should understand that various modifications, equivalent substitutions, changes, etc. can be made to the present invention. However, as long as these changes do not deviate from the spirit of the present invention, they should be within the scope of protection of the present invention. In addition, some terms used in the specification and claims of this application are not restrictive, but are only for the convenience of description.

Claims

1. A method for preparing low-fat sauce duck with a soy sauce flavor, characterized in that: The following steps are involved: Step 1: Pre-treatment of raw materials. Thaw the raw materials in a high-humidity and low-temperature warehouse. Wash the thawed raw materials in clean water to remove the remaining viscera and excess fat in the abdominal cavity, and then rinse them inside and outside for later use; Step 2: Roll and knead, using the breathing rolling and kneading method, rolling for 3-5 minutes, resting for 3-5 minutes, and the total time is 30-35 minutes; Step 3: marinate. After tumbling and kneading, marinate in the tumbling and kneading pot, then stack the dough and put it into the marinade room for wet marinating. Step 4: Baking. Baking is divided into multiple stages, first low-temperature baking, then high-temperature baking, and finally exhausting the raw materials after baking; Step 5: stewing: put the baked semi-finished product into the stew, after the stew boils, add 1-2g MSG, 5-8g crystal sugar, 5g spices, turn off the heat and stew for 20-25 minutes; Step 6: Collect the sauce. After the brine boils, skim off the foam, add 3-5g of rock sugar and 3-5g of spices, stir thoroughly to dissolve, put the semi-finished product into the brine, boil over high heat, skim off the foam, turn off the heat and soak for 20-25 minutes; Step 7: Packaging: After cooling, the product is packaged.

2. A method for preparing a low-fat sauce duck with a sauce-flavor according to claim 1, characterized in that: Step three, pickling is carried out at 0-4℃. After tumbling and kneading, it is marinated in the tumbling and kneading pot for 10-15 hours, and then the embryos are stacked and placed in the pickling warehouse for wet marination for 15-24 hours.

3. The method for preparing a low-fat sauce duck with a sauce-flavor according to claim 1, characterized in that: Step 4: Bake. First bake at a low temperature of 50-70℃ for 30-40 minutes, then bake at a high temperature of 90-120℃ for 50-60 minutes, and finally exhaust for 5-10 minutes.

4. The method for preparing a low-fat sauce duck with a sauce-flavor according to claim 3, characterized in that: Step 4: Baking. The baking process is as follows: the first stage is 65-75℃, 35-40 min; the second stage is 95℃, 12-15 min; the third stage is 85℃, 35-40 min; the fourth stage is 120℃, 15-20 min, and the fifth stage is exhaust for 7 min.

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