Hotpot duck intestines and processing method thereof

Abstract

The present invention relates to a hot pot duck intestine and a processing method thereof, and relates to the technical field of food processing, the processing method of the hot pot duck intestine comprises the following steps: step (1) raw material pretreatment: fresh duck intestines are taken to be subjected to brine ice soaking treatment, and surface impurities are removed; (2) pulse ultrasonic fishy smell removal: putting the duck intestines obtained in the step (1) into an aqueous solution containing citric acid and beta-cyclodextrin, and carrying out ultrasonic treatment; (3) performing low-temperature vacuum rolling and kneading: putting the duck intestines obtained in the step (2) into an aqueous solution containing a composite biological enzyme, and performing vacuum rolling and kneading; and (4) keeping the duck intestines crisp in an alternating magnetic field: putting the duck intestines obtained in the step (3) into a sodium alginate-containing aqueous solution, and carrying out magnetic field treatment and the like. The invention provides crisp and tender hot pot duck intestines based on composite physical field synergistic treatment and a processing method of the crisp and tender hot pot duck intestines. The crisp and tender degree, the fishy smell removing effect and the water retention performance of the duck intestines are improved through the ultrasonic-magnetic field synergistic effect and the biological enzymolysis technology.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to hot pot duck intestines and a processing method thereof. Background Art

[0002] As a quintessential representative of traditional Chinese culinary culture, hot pot, with its unique cooking method, diverse selection of ingredients, and lively dining atmosphere, is deeply loved by consumers worldwide and boasts a large consumer base. In recent years, with improvements in living standards and shifts in dining preferences, the hot pot market has shown sustained growth, and the demand for hot pot ingredients and quality has also continued to rise.

[0003] Duck intestines, a classic hot pot ingredient, are a must-try for many hot pot enthusiasts due to their unique crispy, tender texture, rich nutritional value, and distinctive flavor after being cooked in a hot pot. Duck intestines are a popular hot pot dish in various restaurants, whether traditional Sichuan and Chongqing hot pot, northern copper pot hot pot, or the emerging trendy hot pot scene. Consumers are increasingly demanding quality for duck intestines, pursuing not only freshness but also taste, color, hygiene, and safety. This has driven the hot pot duck intestine industry to continuously explore and innovate to meet growing market demand and the discerning taste buds of consumers. Summary of the Invention

[0004] In order to solve the above problems, the present invention provides a hot pot duck intestine and a processing method thereof.

[0005] In a first aspect, the present invention provides a method for processing hot pot duck intestines, the method comprising the following steps:

[0006] Step (1) raw material pretreatment: soak fresh duck intestines in ice brine to remove surface impurities;

[0007] Step (2) pulsed ultrasonic deodorization: placing the duck intestine obtained in step (1) in an aqueous solution containing citric acid and β-cyclodextrin and subjecting it to ultrasonic treatment;

[0008] Step (3) low-temperature vacuum rolling: placing the duck intestine obtained in step (2) in an aqueous solution containing a composite biological enzyme and performing vacuum rolling;

[0009] Step (4) Alternating magnetic field to maintain brittleness: placing the duck intestine obtained in step (3) in an aqueous solution containing sodium alginate and subjecting it to magnetic field treatment;

[0010] Step (5) quick freezing and shaping: the duck intestines obtained in step (4) are subjected to quick freezing treatment, and then vacuum-packed to obtain the hot pot duck intestines.

[0011] Furthermore, the working condition parameters of the ice-salt water soaking treatment include: temperature of 0-5°C, time of 20-30 minutes; and weight ratio of the ice-salt water to fresh duck intestines of (10-15):1.

[0012] Furthermore, the working condition parameters of the ultrasonic treatment include: ultrasonic power of 300 to 500 W, and time of 15 to 25 minutes.

[0013] Furthermore, the weight ratio of the aqueous solution containing citric acid and β-cyclodextrin to duck intestine is (10-15):1, and the weight fractions of citric acid and β-cyclodextrin in the aqueous solution containing citric acid and β-cyclodextrin are both 0.2-0.5%.

[0014] Furthermore, the working condition parameters of the vacuum tumbling include: vacuum degree of -0.08 MPa, duty cycle of 1:2, temperature of 20-25° C., and time of 10-15 minutes.

[0015] Furthermore, the weight ratio of the aqueous solution containing the composite biological enzyme to the duck intestine is (10-15):1, the weight percentage of the composite biological enzyme in the aqueous solution containing the composite biological enzyme is 1.5-3.0%, and the composite biological enzyme is composed of papain and bromelain in a weight ratio of 1:2.

[0016] Furthermore, the working condition parameters of the magnetic field treatment include: magnetic field intensity of 5 to 10 mT, and time of 20 to 30 minutes.

[0017] Furthermore, the weight ratio of the aqueous solution containing sodium alginate to duck intestine is (10-15):1, and the weight percentage of sodium alginate in the aqueous solution containing sodium alginate is 0.3-0.8%.

[0018] Furthermore, the working condition parameters of the quick freezing treatment include: temperature of -35°C to -30°C, and time of 30 to 45 minutes.

[0019] In a second aspect, based on the same inventive concept, the present invention provides a hot pot duck intestine, which is prepared by the hot pot duck intestine processing method described in any one of the first aspects.

[0020] The above technical solution provided by the embodiment of the present invention has at least the following advantages compared with the prior art:

[0021] The present invention provides a hot pot duck intestine and a processing method thereof. The present invention improves the crispness and tenderness of the duck intestine, removes fishy smells, and retains water through the synergistic effect of ultrasound and magnetic fields and bio-enzymatic hydrolysis technology, thus providing a new method for processing hot pot duck intestine. Specifically:

[0022] 1) Synergistic deodorization: β-cyclodextrin inclusion and ultrasonic cavitation work synergistically to improve the deodorization effect;

[0023] 2) Directed brittleness: The magnetic field causes sodium alginate to form an ordered gel network on the surface of muscle fibers, improving the crispness of duck intestines;

[0024] 3) Low temperature preservation: Compound enzymatic hydrolysis reduces heat damage, and combined with quick freezing technology, it reduces muscle fiber shrinkage and further improves the freshness of duck intestines. DETAILED DESCRIPTION

[0025] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention are clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts are within the scope of protection of the present invention.

[0026] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0027] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended to illustrate the present invention only and are not intended to limit the scope of the invention. The experimental methods in the following examples where specific conditions are not specified are generally measured in accordance with national standards. If there are no corresponding national standards, then the methods are carried out in accordance with general international standards, conventional conditions, or the conditions recommended by the manufacturer.

[0028] Example 1

[0029] This example provides a hot pot duck intestine, the processing method of which includes the following steps:

[0030] Step (1) raw material pretreatment: 1 kg of fresh duck intestines were soaked in ice salt water (0° C.) for 25 minutes, wherein the weight ratio of the ice salt water to the fresh duck intestines was 12:1;

[0031] Step (2) pulsed ultrasonic deodorization: placing the duck intestine obtained in step (1) in an aqueous solution containing citric acid and β-cyclodextrin for ultrasonic treatment at an ultrasonic power of 400 W for 20 minutes; the weight ratio of the aqueous solution containing citric acid and β-cyclodextrin to the duck intestine is 12:1, and the weight fractions of citric acid and β-cyclodextrin in the aqueous solution containing citric acid and β-cyclodextrin are both 0.3%;

[0032] Step (3) low-temperature vacuum tumbling: placing the duck intestine obtained in step (2) in an aqueous solution containing a composite biological enzyme for vacuum tumbling at a vacuum degree of -0.08 MPa, a duty cycle of 1:2, a temperature of 24° C., and a time of 12 minutes; the weight ratio of the aqueous solution containing the composite biological enzyme to the duck intestine is 12:1, the weight percentage of the composite biological enzyme in the aqueous solution containing the composite biological enzyme is 2.0%, and the composite biological enzyme is composed of papain and bromelain in a weight ratio of 1:2;

[0033] Step (4) Alternating magnetic field preservation: placing the duck intestine obtained in step (3) in an aqueous solution containing sodium alginate for magnetic field treatment; the working conditions of the magnetic field treatment include: a magnetic field intensity of 8 mT, a time of 25 minutes, a weight ratio of the aqueous solution containing sodium alginate to the duck intestine of 12:1, and a weight percentage of sodium alginate in the aqueous solution containing sodium alginate of 0.5%;

[0034] Step (5) quick freezing and shaping: the duck intestines obtained in step (4) are subjected to quick freezing treatment at a temperature of -30°C for 40 minutes, and then vacuum packed to obtain the hot pot duck intestines.

[0035] Example 2

[0036] This example provides a hot pot duck intestine, the processing method of which includes the following steps:

[0037] Step (1) raw material pretreatment: 1 kg of fresh duck intestines were soaked in ice salt water (0° C.) for 25 minutes, wherein the weight ratio of the ice salt water to the fresh duck intestines was 12:1;

[0038] The duck intestine obtained in step (1) is placed in an aqueous solution containing citric acid and β-cyclodextrin and subjected to ultrasonic treatment at an ultrasonic power of 300 W for 25 minutes; the weight ratio of the aqueous solution containing citric acid and β-cyclodextrin to the duck intestine is 12:1, and the weight fractions of citric acid and β-cyclodextrin in the aqueous solution containing citric acid and β-cyclodextrin are both 0.2%;

[0039] Step (3) low-temperature vacuum tumbling: placing the duck intestine obtained in step (2) in an aqueous solution containing a composite biological enzyme for vacuum tumbling at a vacuum degree of -0.08 MPa, a duty cycle of 1:2, a temperature of 24° C., and a time of 12 minutes; the weight ratio of the aqueous solution containing the composite biological enzyme to the duck intestine is 12:1, the weight percentage of the composite biological enzyme in the aqueous solution containing the composite biological enzyme is 3.0%, and the composite biological enzyme is composed of papain and bromelain in a weight ratio of 1:2;

[0040] Step (4) Alternating magnetic field preservation: placing the duck intestine obtained in step (3) in an aqueous solution containing sodium alginate for magnetic field treatment; the working conditions of the magnetic field treatment include: a magnetic field intensity of 5 mT, a time of 30 minutes, a weight ratio of the aqueous solution containing sodium alginate to the duck intestine of 12:1, and a weight percentage of sodium alginate in the aqueous solution containing sodium alginate of 0.5%;

[0041] Step (5) quick freezing and shaping: the duck intestines obtained in step (4) are subjected to quick freezing treatment at a temperature of -30°C for 40 minutes, and then vacuum packed to obtain the hot pot duck intestines.

[0042] Example 3

[0043] This example provides a hot pot duck intestine, the processing method of which includes the following steps:

[0044] Step (1) raw material pretreatment: 1 kg of fresh duck intestines were soaked in ice salt water (0° C.) for 25 minutes, wherein the weight ratio of the ice salt water to the fresh duck intestines was 12:1;

[0045] The duck intestine obtained in step (1) is placed in an aqueous solution containing citric acid and β-cyclodextrin and subjected to ultrasonic treatment at an ultrasonic power of 500 W for 15 minutes; the weight ratio of the aqueous solution containing citric acid and β-cyclodextrin to the duck intestine is 12:1, and the weight fractions of citric acid and β-cyclodextrin in the aqueous solution containing citric acid and β-cyclodextrin are both 0.2%;

[0046] Step (3) low-temperature vacuum tumbling: placing the duck intestine obtained in step (2) in an aqueous solution containing a composite biological enzyme for vacuum tumbling at a vacuum degree of -0.08 MPa, a duty cycle of 1:2, a temperature of 24° C., and a time of 12 minutes; the weight ratio of the aqueous solution containing the composite biological enzyme to the duck intestine is 12:1, the weight percentage of the composite biological enzyme in the aqueous solution containing the composite biological enzyme is 1.5%, and the composite biological enzyme is composed of papain and bromelain in a weight ratio of 1:2;

[0047] Step (4) Alternating magnetic field preservation: placing the duck intestine obtained in step (3) in an aqueous solution containing sodium alginate for magnetic field treatment; the working condition parameters of the magnetic field treatment include: a magnetic field intensity of 10 mT, a time of 20 minutes, a weight ratio of the aqueous solution containing sodium alginate to the duck intestine of 12:1, and a weight percentage of sodium alginate in the aqueous solution containing sodium alginate of 0.5%;

[0048] Step (5) quick freezing and shaping: the duck intestines obtained in step (4) are subjected to quick freezing treatment at a temperature of -30°C for 40 minutes, and then vacuum packed to obtain the hot pot duck intestines.

[0049] Comparative Example 1

[0050] The only difference between this example and Example 1 is that the pulse ultrasonic deodorization in step (2) is adjusted as follows: the duck intestines obtained in step (1) are placed in an aqueous solution containing citric acid and β-cyclodextrin for soaking for 20 minutes; the weight ratio of the aqueous solution containing citric acid and β-cyclodextrin to the duck intestines is 12:1, and the weight fractions of citric acid and β-cyclodextrin in the aqueous solution containing citric acid and β-cyclodextrin are both 0.3%.

[0051] Comparative Example 2

[0052] The only difference between this example and Example 1 is that the alternating magnetic field brittleness maintenance in step (4) is adjusted as follows: the duck intestines obtained in step (3) are placed in an aqueous solution containing sodium alginate and soaked for 25 minutes; the weight ratio of the aqueous solution containing sodium alginate to the duck intestines is 12:1, and the weight percentage of sodium alginate in the aqueous solution containing sodium alginate is 0.5%.

[0053] Test Case

[0054] This example aims to test the crispness and sensory evaluation of the hot pot duck intestines obtained in Examples 1 to 3 and Comparative Examples 1 to 2 above.

[0055] Test method:

[0056] 1) Crispness test: A texture analyzer (TA.XT Plus, equipped with a P / 36R cylindrical probe) was used according to the shear force method specified in GB / T 24302-2009, “Determination of texture of meat and meat products”.

[0057] 2) Sensory evaluation criteria: 10 trained sensory evaluators (aged 25-50 years, without taste or smell impairment);

[0058] Rating dimensions (out of 10 points):

[0059] Crispness (4 points): small tooth cutting resistance and clear fracture (≥3.5 points is excellent);

[0060] Color (2 points): pink or milky white, no browning (≥1.8 points is excellent);

[0061] Odor (2 points): No fishy smell, alkaline smell or chemical residue (≥1.8 points is excellent);

[0062] Taste (2 points): Smooth and chewy, without any rough texture (≥1.8 points is excellent).

[0063] Test conditions: Blind evaluation method, samples were uniformly cut into 5cm sections, boiled in boiling water for 10 seconds and then scored immediately.

[0064] Standard basis: GB / T 22210-2008 "Specification for Sensory Evaluation of Meat and Meat Products".

[0065] The test results are shown in Table 1.

[0066] Table 1

[0067] Test samples <![CDATA[Brittleness (N / mm 2 )]]> Sensory score Example 1 14.9 9.4 Example 2 12.3 9.1 Example 3 13.1 9.2 Comparative Example 1 8.7 7.8 Comparative Example 2 9.5 8.4

[0068] Various embodiments of the present invention may be presented in the form of a range; it should be understood that the description in a range format is only for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention; therefore, the range description should be considered to have specifically disclosed all possible subranges and single numerical values within the range. For example, the description of a range from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6, etc., as well as single numbers within the range, such as 1, 2, 3, 4, 5, and 6, regardless of the range. In addition, whenever a numerical range is indicated herein, it is intended to include any cited numeral (fractional or integer) within the indicated range.

[0069] The foregoing description is intended only to provide specific embodiments of the present invention, which will enable those skilled in the art to understand and implement the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not intended to be limited to the embodiments shown herein, but is intended to be accorded the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A method for processing hot pot duck intestines, characterized in that: The processing method of the hot pot duck intestines comprises the following steps: Step (1) raw material pretreatment: soak fresh duck intestines in ice brine to remove surface impurities; Step (2) pulsed ultrasonic deodorization: placing the duck intestine obtained in step (1) in an aqueous solution containing citric acid and β-cyclodextrin and subjecting it to ultrasonic treatment; Step (3) low-temperature vacuum rolling: placing the duck intestine obtained in step (2) in an aqueous solution containing a composite biological enzyme and performing vacuum rolling; Step (4) Alternating magnetic field to maintain brittleness: placing the duck intestine obtained in step (3) in an aqueous solution containing sodium alginate and subjecting it to magnetic field treatment; Step (5) quick freezing and shaping: the duck intestines obtained in step (4) are subjected to quick freezing treatment, and then vacuum-packed to obtain the hot pot duck intestines.

2. The method for processing hot pot duck intestines according to claim 1, characterized in that: The working condition parameters of the ice-salt water soaking treatment include: temperature of 0-5°C, time of 20-30 minutes; and a weight ratio of the ice-salt water to fresh duck intestines of (10-15):

1.

3. The method for processing hot pot duck intestines according to claim 1, characterized in that: The working condition parameters of the ultrasonic treatment include: ultrasonic power of 300-500W, and time of 15-25 minutes.

4. The method for processing hot pot duck intestines according to claim 1, characterized in that: The weight ratio of the aqueous solution containing citric acid and beta-cyclodextrin to duck intestine is (10-15):1, and the weight fractions of citric acid and beta-cyclodextrin in the aqueous solution containing citric acid and beta-cyclodextrin are both 0.2-0.5%.

5. The method for processing hot pot duck intestines according to claim 1, characterized in that: The working condition parameters of the vacuum tumbling include: vacuum degree of -0.08 MPa, duty cycle of 1:2, temperature of 20-25° C., and time of 10-15 minutes.

6. The method for processing hot pot duck intestines according to claim 1, characterized in that: The weight ratio of the aqueous solution containing the composite biological enzyme to the duck intestine is (10-15):1, the weight percentage of the composite biological enzyme in the aqueous solution containing the composite biological enzyme is 1.5-3.0%, and the composite biological enzyme is composed of papain and bromelain in a weight ratio of 1:

2.

7. The method for processing hot pot duck intestines according to claim 1, characterized in that: The working condition parameters of the magnetic field treatment include: a magnetic field intensity of 5 to 10 mT and a treatment time of 20 to 30 minutes.

8. The method for processing hot pot duck intestines according to claim 1, characterized in that: The weight ratio of the sodium alginate aqueous solution to the duck intestine is (10-15):1, and the weight percentage of sodium alginate in the sodium alginate aqueous solution is 0.3-0.8%.

9. The method for processing hot pot duck intestines according to claim 1, characterized in that: The working condition parameters of the quick freezing treatment include: temperature of -35°C to -30°C, and time of 30 to 45 minutes.

10. A hot pot duck intestine, characterized in that: The hot pot duck intestines are prepared by the hot pot duck intestines processing method according to any one of claims 1 to 9.