Hot pot duck intestine and processing method thereof

Abstract

The present application relates to a kind of hot pot duck intestines and its processing method, it relates to food processing technology field, the processing method of the hot pot duck intestines includes the following steps: step (1) raw material pretreatment: taking fresh duck intestines is handled with ice brine immersion, remove surface impurities;Step (2) pulse ultrasonic deodorization: the duck intestines obtained in the step (1) is placed in the aqueous solution containing citric acid and β-cyclodextrin and is ultrasonically treated;Step (3) low-temperature vacuum tumbling: the duck intestines obtained in the step (2) is placed in the aqueous solution containing composite biological enzyme and is vacuum tumbling;Step (4) alternating magnetic field keeps crisp: the duck intestines obtained in the step (3) is placed in the aqueous solution containing sodium alginate and is magnetically treated etc.Step.The present application provides a kind of crisp and tender type hot pot duck intestines based on composite physical field synergistic processing and its processing method, by the synergistic effect of ultrasonic-magnetic field and biological enzymolysis technology improves duck intestines crispness, deodorization effect and water retention performance.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a hot pot duck intestine and its processing method. Background Technology

[0002] Hot pot, as a typical representative of traditional Chinese culinary culture, is deeply loved by consumers worldwide for its unique cooking methods, rich selection of ingredients, and lively dining atmosphere, boasting a huge consumer base globally. In recent years, with the improvement of people's living standards and changes in dining consumption concepts, the hot pot market has shown a continuous growth trend, and the variety and quality requirements of hot pot ingredients have also been constantly improving.

[0003] Duck intestines, a classic ingredient in hot pot, are a must-order for many hot pot lovers due to their unique crisp and tender texture, rich nutritional value, and distinctive flavor after being cooked in a hot pot. In various hot pot restaurants, whether it's traditional Sichuan and Chongqing hot pot, northern copper pot shabu-shabu, or emerging trendy hot pot, duck intestine consumption is considerable. Consumers are becoming increasingly demanding in terms of duck intestine quality, not only pursuing freshness but also setting higher standards for taste, color, and hygiene. This has prompted the hot pot duck intestine industry to continuously explore and innovate to meet the growing market demand and discerning consumer palates. Summary of the Invention

[0004] To address the above problems, this invention provides a hot pot duck intestine and its processing method.

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

[0006] Step (1) Raw material pretreatment: Take fresh duck intestines and soak them in ice-salt water to remove surface impurities;

[0007] Step (2) Pulsed ultrasonic deodorization: The duck intestines obtained in step (1) are placed in an aqueous solution containing citric acid and β-cyclodextrin for ultrasonic treatment;

[0008] Step (3) Low-temperature vacuum tumbling: Place the duck intestines obtained in step (2) into an aqueous solution containing compound biological enzymes for vacuum tumbling;

[0009] Step (4) Alternating magnetic field preservation: The duck intestines obtained in step (3) are placed in an aqueous solution containing sodium alginate for magnetic field treatment;

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

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

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

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

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

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

[0016] Furthermore, the working conditions parameters for the magnetic field treatment include: a magnetic field strength of 5–10 mT and a time of 20–30 minutes.

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

[0018] Furthermore, the working conditions parameters for the quick-freezing treatment include: a temperature of -35℃ to -30℃ and a time of 30 to 45 minutes.

[0019] Secondly, 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 technical solutions provided in the embodiments of the present invention have at least the following advantages compared with the prior art:

[0021] This invention provides a method for processing duck intestines for hot pot. The invention improves the crispness, deodorization, and water retention of duck intestines through the synergistic effect of ultrasound and magnetic fields combined with enzymatic hydrolysis, offering a novel method for processing duck intestines for hot pot. Specifically:

[0022] 1) Synergistic deodorization: The synergistic effect of β-cyclodextrin inclusion and ultrasonic cavitation enhances the deodorization effect;

[0023] 2) Targeted crispness preservation: The magnetic field promotes the formation of an ordered gel network of sodium alginate on the surface of muscle fibers, thereby enhancing the crispness of duck intestines;

[0024] 3) Low-temperature preservation: Compound enzymatic hydrolysis reduces heat damage, and combined with quick-freezing technology, it promotes low muscle fiber contraction rate, further improving the freshness of duck intestines. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

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

[0027] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Experimental methods in the following embodiments, unless otherwise specified, are generally performed according to national standards. If no corresponding national standard exists, then generally accepted international standards, conventional conditions, or conditions recommended by the manufacturer are followed.

[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: Take 1 kg of fresh duck intestines and soak them in ice salt water (0℃) for 25 minutes. The weight ratio of the ice salt water to the fresh duck intestines is 12:1.

[0031] Step (2) Pulsed ultrasonic deodorization: The duck intestines obtained in step (1) are placed in an aqueous solution containing citric acid and β-cyclodextrin for ultrasonic treatment. The ultrasonic power is 400W and the time is 20 minutes. The weight ratio of the aqueous solution containing citric acid and β-cyclodextrin to the duck intestines is 12:1. The weight fraction of citric acid and β-cyclodextrin in the aqueous solution is 0.3%.

[0032] Step (3) Low-temperature vacuum tumbling: The duck intestines obtained in step (2) are placed in an aqueous solution containing a compound bio-enzyme and tumbled under vacuum 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 compound bio-enzyme to the duck intestines is 12:1, the weight percentage of the compound bio-enzyme in the aqueous solution is 2.0%, and the compound bio-enzyme is composed of papain and bromelain in a weight ratio of 1:2;

[0033] Step (4) Alternating magnetic field preservation: The duck intestines obtained in step (3) are placed in an aqueous solution containing sodium alginate for magnetic field treatment; the working conditions of the magnetic field treatment include: magnetic field strength of 8mT, time of 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%;

[0034] Step (5) Quick-freezing and shaping: The duck intestines obtained in step (4) are quick-frozen at -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: Take 1 kg of fresh duck intestines and soak them in ice salt water (0℃) for 25 minutes. The weight ratio of the ice salt water to the fresh duck intestines is 12:1.

[0038] The duck intestines obtained in step (1) were placed in an aqueous solution containing citric acid and β-cyclodextrin for ultrasonic treatment. The ultrasonic power was 300W and the time was 25 minutes. The weight ratio of the aqueous solution containing citric acid and β-cyclodextrin to the duck intestines was 12:1. The weight fraction of citric acid and β-cyclodextrin in the aqueous solution was 0.2%.

[0039] Step (3) Low-temperature vacuum tumbling: The duck intestines obtained in step (2) are placed in an aqueous solution containing a compound bio-enzyme and tumbled under vacuum 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 compound bio-enzyme to the duck intestines is 12:1, the weight percentage of the compound bio-enzyme in the aqueous solution is 3.0%, and the compound bio-enzyme is composed of papain and bromelain in a weight ratio of 1:2;

[0040] Step (4) Alternating magnetic field preservation: The duck intestines obtained in step (3) are placed in an aqueous solution containing sodium alginate for magnetic field treatment; the working conditions of the magnetic field treatment include: magnetic field strength of 5mT, time of 30 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%;

[0041] Step (5) Quick-freezing and shaping: The duck intestines obtained in step (4) are quick-frozen at -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: Take 1 kg of fresh duck intestines and soak them in ice salt water (0℃) for 25 minutes. The weight ratio of the ice salt water to the fresh duck intestines is 12:1.

[0045] The duck intestines obtained in step (1) were placed in an aqueous solution containing citric acid and β-cyclodextrin for ultrasonic treatment. The ultrasonic power was 500W and the time was 15 minutes. The weight ratio of the aqueous solution containing citric acid and β-cyclodextrin to the duck intestines was 12:1. The weight fraction of citric acid and β-cyclodextrin in the aqueous solution was 0.2%.

[0046] Step (3) Low-temperature vacuum tumbling: The duck intestines obtained in step (2) are placed in an aqueous solution containing a compound bio-enzyme and tumbled under vacuum at a vacuum 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 compound bio-enzyme to the duck intestines is 12:1, and the weight percentage of the compound bio-enzyme in the aqueous solution is 1.5%. The compound bio-enzyme is composed of papain and bromelain in a weight ratio of 1:2.

[0047] Step (4) Alternating magnetic field preservation: The duck intestines obtained in step (3) are placed in an aqueous solution containing sodium alginate for magnetic field treatment; the working conditions of the magnetic field treatment include: magnetic field strength of 10mT and time of 20 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%;

[0048] Step (5) Quick-freezing and shaping: The duck intestines obtained in step (4) are quick-frozen at -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 step (2) of pulsed ultrasonic deodorization is adjusted to: the duck intestines obtained in step (1) are soaked in an aqueous solution containing citric acid and β-cyclodextrin 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 fraction of citric acid and β-cyclodextrin in the aqueous solution is 0.3%.

[0051] Comparative Example 2

[0052] The only difference between this example and Example 1 is that the alternating magnetic field for maintaining brittleness in step (4) is adjusted to: the duck intestines obtained in step (3) are soaked in an aqueous solution containing sodium alginate 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 1-3 and Comparative Examples 1-2.

[0055] Test method:

[0056] 1) Brittleness test: A texture analyzer (TA.XT Plus type, equipped with P / 36R cylindrical probe) was used, according to the shear force test method in GB / T24302-2009 "Methods for Determination of Texture of Meat and Meat Products";

[0057] 2) Sensory evaluation criteria: 10 trained sensory evaluators (aged 25-50, without taste / olfactory disorders);

[0058] Rating dimensions (out of 10):

[0059] Crispness (4 points): Low resistance to cutting and clear breaking sensation (≥3.5 points is excellent);

[0060] Color (2 points): Pink or milky white, without browning (≥1.8 points is excellent);

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

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

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

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

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

[0066] Table 1

[0067] Test sample <![CDATA[Brittleness (N / mm 2 )]]> Sensory rating 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 exist in the form of a range; it should be understood that the description in the form of a range is merely for convenience and brevity and should not be construed as a hard limitation on the scope of the invention; therefore, it should be considered that the range description has specifically disclosed all possible subranges and single numerical values ​​within that range. For example, it should be considered that the range description from 1 to 6 has 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., and single numbers within the range, such as 1, 2, 3, 4, 5, and 6, regardless of the range. Furthermore, whenever a numerical range is referred to herein, it means including any referenced number (fraction or integer) within the range referred to.

[0069] The above description is merely a specific embodiment of the present invention, enabling those skilled in the art to understand or implement the 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 invention. Therefore, the present invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A method for processing duck intestines for hot pot, characterized in that, The processing method for the duck intestines used in hot pot includes the following steps: Step (1) Raw material pretreatment: Take fresh duck intestines and soak them in ice-salt water to remove surface impurities; Step (2) Ultrasonic deodorization: The duck intestines obtained in step (1) are placed in an aqueous solution containing citric acid and β-cyclodextrin for ultrasonic treatment; the ultrasonic power is 300~500W and the time is 15~25 minutes; Step (3) Low-temperature vacuum tumbling: The duck intestines obtained in step (2) are placed in an aqueous solution containing compound biological enzymes for vacuum tumbling; Step (4) Magnetic field preservation: The duck intestines obtained in step (3) are placed in an aqueous solution containing sodium alginate for magnetic field treatment; the magnetic field strength is 5~10mT and the time is 20~30 minutes; Step (5) Quick-freezing and shaping: The duck intestines obtained in step (4) are quick-frozen and vacuum-packed to obtain the hot pot duck intestines; The weight ratio of the aqueous solution containing the compound bio-enzyme to the duck intestine is (10~15):1, the weight percentage of the compound bio-enzyme in the aqueous solution is 1.5~3.0%, and the compound bio-enzyme is composed of papain and bromelain in a weight ratio of 1:

2. The weight ratio of the sodium alginate aqueous solution to duck intestines is (10~15):1, and the weight percentage of sodium alginate in the sodium alginate aqueous solution is 0.3~0.8%.

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

1.

3. The method for processing duck intestines for hot pot according to claim 1, characterized in that, The weight ratio of the aqueous solution containing citric acid and β-cyclodextrin to duck intestines is (10~15):1, and the weight fraction of citric acid and β-cyclodextrin in the aqueous solution is 0.2~0.5%.

4. The method for processing duck intestines for hot pot according to claim 1, characterized in that, The working conditions for vacuum tumbling include: vacuum degree of -0.08MPa, duty cycle of 1:2, temperature of 20~25℃, and time of 10~15 minutes.

5. The method for processing duck intestines for hot pot according to claim 1, characterized in that, The working conditions for the rapid freezing process include: a temperature of -35℃ to -30℃ and a time of 30 to 45 minutes.

6. A type of duck intestine for hot pot, characterized in that, The hot pot duck intestines are prepared using the processing method for hot pot duck intestines as described in any one of claims 1 to 5.