Roast duck pickling material, preparation method of roast duck pickling material, normal-temperature instant roast duck and preparation method of normal-temperature instant roast duck

Abstract

The invention relates to the technical field of ready-to-eat roasted foods, in particular to a roast duck pickling material and a preparation method thereof, a normal-temperature ready-to-eat roast duck and a preparation method thereof. Taking 1000 parts as an example, the roast duck pickling material comprises the following components in parts by weight: 220-420 parts of Japanese crude oil; 220 to 350 parts of high-moisture precipitated oil; 4-8 parts of nucleotide; 0.1 to 0.5 part of sucralose; 70 to 90 parts of caramel color; 3-5 parts of molecular distilled monoglyceride; 0.5 to 1 part of polyglycerol polyricinoleate; and the balance of purified water. The roast duck pickling material provided by the invention can effectively improve the flavor stability of duck meat and keep the meat fresh and tender.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of instant roasted food, in particular to a roasted duck pickling material and a preparation method thereof, and an instant roasted duck at room temperature and a preparation method thereof. BACKGROUND

[0002] The instant roasted duck at room temperature is a pre-prepared meat product that is made by using a traditional roasted duck process, and is subjected to vacuum packaging, sterilization and other technical processes, and can be stored at room temperature of 10-30℃ for 6-12 months, and can be directly eaten without complex cooking. With the acceleration of modern life rhythm, it is favored by young office workers, student groups, family consumers and other wide audiences due to its convenience, diversity of eating scenes and other characteristics, and the market demand continues to grow.

[0003] In the current production of the instant roasted duck at room temperature, in order to meet the commercial sterility requirements and prolong the shelf life, a high-temperature and high-pressure sterilization process is generally used, but this process has significant drawbacks. Specifically, first, the texture is destroyed, and high-temperature and long-time heat treatment leads to excessive contraction of muscle fibers, softness, loss of chewiness and toughness of roasted duck, and the product texture is "pasty" or "canned texture", which is quite different from the taste experience of freshly roasted duck. Second, the flavor is lost and an odor is generated, and high temperature not only causes the characteristic spice flavors (roasted and smoked flavors) that are carefully prepared at the beginning of product design to volatilize and disperse, but also causes severe Maillard reaction and fat oxidation, resulting in an unpleasant "steaming taste" or "overcooked taste". This "sterilization taste" that is generally considered to be low-quality and not high-grade seriously covers up the main texture of the product and reduces the acceptance of consumers.

[0004] Existing products mostly rely on traditional pickling material formulations, and it is difficult to offset process defects, maintain the fresh and tender taste of duck meat and unique flavor during sterilization and storage. In addition, some products use more additives to ensure shelf life, which affects the health attributes. Therefore, it is a technical problem to be solved in the instant roasted duck industry to develop a pickling material that can effectively improve the flavor stability of duck meat and maintain the fresh and tender meat quality under room temperature storage conditions. SUMMARY

[0005] The present application provides a roasted duck pickling material and a preparation method thereof, and an instant roasted duck at room temperature and a preparation method thereof. The roasted duck pickling material provided by the present application can effectively improve the flavor stability of duck meat and maintain the fresh and tender meat quality.

[0006] The roast duck marinade of this application incorporates both molecularly distilled monoglycerides and polyglycerol polyricinoleate, which effectively increases the content of flavor compounds in the resulting room-temperature ready-to-eat roast duck. Furthermore, it reduces the attenuation rate of these flavor compounds during room-temperature storage, effectively extending the shelf life of the roast duck. Simultaneously, it effectively improves the moisture retention rate of the resulting room-temperature ready-to-eat roast duck, and after 12 months of room-temperature storage, it exhibits superior muscle fiber structure and oil retention. Therefore, the roast duck marinade provided by this application can effectively enhance the flavor stability of duck meat and maintain its tenderness.

[0007] Firstly, this application provides a roast duck marinade, which adopts the following technical solution: A roast duck marinade, taking 1000 parts as an example, comprises the following components in parts by weight: 220-420 parts Japanese crude oil; 220-350 parts high-moisture precipitated oil; 4-8 parts nucleotides; 0.1-0.5 parts sucralose; 70-90 parts caramel color; 3-5 parts molecularly distilled monoglyceride; 0.5-1 part polyglycerol polyricinoleate; and the balance being purified water.

[0008] Japanese crude oil provides a unique complex umami flavor. Rich in amino acids and organic acids, it enhances the layers of meat aroma, giving roast duck a special "Japanese flavor." Simultaneously, Japanese crude oil tenderizes the meat; its protease content helps break down muscle fibers, improving the tenderness of the duck meat. Furthermore, it aids in coloring; its natural sugars and amino acids promote Maillard reactions, forming an appealing caramel color. In addition, Japanese crude oil acts as a preservative and antibacterial agent; its high salt content extends shelf life and enhances product safety.

[0009] High-moisture precipitated oil, acting as a flavor carrier, functions to retain moisture and lock in freshness, enhance aroma and flavor, and stabilize emulsions. Specifically, it can dissolve and carry other flavor substances deep into the duck meat tissue, improving the uniformity of marinating (flavor carrier); it can form an oil film on the surface of the meat, reducing moisture loss during roasting and maintaining a juicy texture (moisture retention and freshness locking); after processing, it removes impurities, retains its unique oily aroma, and enhances the flavor layers of roasted duck (aroma enhancement); it can promote the uniform mixing of the oil and water phases in the marinade, extending the shelf life (emulsion stabilization).

[0010] Nucleotides can multiply umami flavor, increasing its intensity by 10-20 times, making duck meat more flavorful. At the same time, nucleotides can enhance flavor, strengthen meat aroma, compensate for flavor loss during processing, and give roast duck a mellow taste. Furthermore, nucleotides can effectively mask unpleasant flavors such as fishy or metallic taste in duck meat, improving product purity. In addition, nucleotides can reduce the amount of salt used and enhance the perception of saltiness, reducing added salt by 20-30%, which aligns with the trend of reducing salt intake.

[0011] Sucralose has a high sweetening effect, being 600 times sweeter than sucrose. Very low dosage can provide sufficient sweetness without adding calories. It also enhances flavor, improving the overall flavor balance of roast duck, harmonizing salty, fragrant, and savory tastes for a richer texture. Sucralose is also heat-resistant and highly stable, not decomposing even under high-temperature roasting conditions (150-170℃), thus maintaining its sweetness. Furthermore, sucralose inhibits microbial growth, improving product shelf stability and extending shelf life.

[0012] The functions of caramel coloring are precise coloring, flavor enhancement, tone adjustment, and antioxidant properties. Specifically: it provides a stable, bright red color, enhancing the visual appeal of roast duck and replacing traditional sugar coloring (precise coloring); it imparts a unique caramel aroma to roast duck, enriching its flavor profile (flavor enhancement); it controls the depth of color on the duck's skin, ensuring product consistency (tone adjustment); and it possesses certain antioxidant properties, extending shelf life (antioxidant).

[0013] Purified water serves as the base solvent, dissolving all water-soluble components (salts, sugars, nucleotides, etc.) to form a uniform marinade. As a penetration medium (carrier), it helps other components penetrate the duck meat tissue, ensuring even marinating. It also regulates concentration, controlling the overall concentration of the marinade to ensure flavor balance and penetration. Furthermore, it maintains moisture during marinating and roasting, preventing the duck meat from drying out. During use, the water temperature should be controlled between 0-4℃, consistent with a low-temperature marinating environment, to prevent microbial growth.

[0014] Molecularly distilled monoglycerides, with a molecular structure containing one lipophilic long-chain alkyl group and two hydrophilic hydroxyl groups (HLB≈3.8), are ideal water-in-oil emulsifiers. In marinades, they reduce the interfacial tension between oil and water, allowing oil to be uniformly dispersed in micron-sized particles, preventing stratification. They also form a protective interfacial film, preventing fat oxidation and extending product shelf life. Furthermore, the hydrophobic groups of molecularly distilled monoglycerides embed into the α-helical structure of amylose, forming a stable complex that inhibits starch retrogradation and aging. This ensures the duck retains a tender texture after cooling, preventing starch hardening. Molecularly distilled monoglycerides can also interact with proteins in meat, promoting the dissolution of salt-soluble proteins and forming a denser water-retaining network. This significantly inhibits water separation, shrinkage, and hardening, increasing yield. During roasting, they form a thermally stable structure, preventing excessive moisture evaporation and keeping the duck meat tender and juicy.

[0015] Polyglycerol polyricinoleate (PCP), as a highly efficient W / O emulsifier (HLB≈1-2.5), significantly reduces interfacial tension, allowing the sugar syrup to spread more evenly on the duck skin surface, promoting sugar penetration into the skin pores, enhancing Maillard reaction efficiency, and giving the roasted duck a uniform and appealing jujube-red color. PCP's unique branched structure gives it excellent surface activity, reducing the surface tension of the marinade and increasing penetration efficiency by over 30%. The resulting emulsion structure carries more moisture and flavor compounds into the duck meat tissue, improving marinating uniformity. During roasting, it forms a heat-stable protective film, reducing moisture evaporation and keeping the duck meat juicy. Furthermore, PCP synergistically works with other emulsifiers in the formulation to form a multi-emulsion system, improving overall stability. It also reduces interfacial energy, allowing the oils, moisture, and solids in the marinade to form a more stable and uniformly dispersed phase. Moreover, a small amount can achieve the effect of several times the dosage of other emulsifiers, reducing costs while increasing efficiency.

[0016] The roast duck marinade provided in this application can effectively reduce the volatilization and decomposition of characteristic aroma substances at high temperatures. The flavor precursors in the marinade are activated during heat treatment, continuously generating and compensating for flavor, creating a "dynamic flavor compensation" effect. Experimental analysis shows that the simultaneous addition of molecularly distilled monoglycerides and polyglycerol polyricinoleate to the roast duck marinade effectively increases the content of flavor substances in the prepared room-temperature ready-to-eat roast duck. Furthermore, it reduces the attenuation rate of these flavor substances during room-temperature storage, effectively extending the shelf life of the duck. Simultaneously, it effectively increases the moisture retention rate of the prepared room-temperature ready-to-eat roast duck, and after 12 months of room-temperature storage, it exhibits superior muscle fiber structure and oil retention. Therefore, the roast duck marinade provided in this application can effectively improve the flavor stability of duck meat and maintain its tenderness.

[0017] Optionally, the molecularly distilled monoglyceride is 3.5-4.5 parts by weight.

[0018] In one specific embodiment, the molecularly distilled monoglyceride is in the following weight proportions: 3 parts, 3.5 parts, 4 parts, 4.5 parts, and 5 parts.

[0019] In some specific embodiments, the molecularly distilled monoglyceride is expressed in parts by weight of 3-3.5 parts, 3-4 parts, 3-4.5 parts, 3.5-4 parts, 3.5-4.5 parts, 3.5-5 parts, 4-4.5 parts, 4-5 parts, and 4.5-5 parts.

[0020] Optionally, the polyglycerol polyricinoleate is present in an amount of 0.6-0.8 parts by weight.

[0021] In one specific embodiment, the polyglycerol polyricinoleate is present in parts by weight of 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, and 1 part.

[0022] In some specific embodiments, the polyglycerol polyricinoleate is present in parts by weight of 0.5-0.6, 0.5-0.7, 0.5-0.8, 0.6-0.7, 0.6-0.8, 0.6-1, 0.7-0.8, 0.7-1, or 0.8-1.

[0023] Optionally, the roast duck marinade further includes sodium caseinate; the sodium caseinate is present in 4-10 parts by weight.

[0024] Optionally, the sodium caseinate is in the form of 6-8 parts by weight.

[0025] In one specific embodiment, the polyglycerol polyricinoleate is expressed in parts by weight of 4, 6, 7, 8, or 10.

[0026] In some specific embodiments, the polyglycerol polyricinoleate is expressed in parts by weight of 4-6 parts, 4-7 parts, 4-8 parts, 6-7 parts, 6-8 parts, 6-10 parts, 7-8 parts, 7-10 parts, or 8-10 parts.

[0027] Sodium caseinate has a unique amphiphilic molecular structure: its hydrophilic groups form hydrogen bonds with water molecules, while its hydrophobic groups bind with fat molecules. It forms a continuous protein film at the oil-water interface, preventing fat globule aggregation and separation, ensuring uniform and stable fat dispersion in the marinade. During roasting, the resulting heat-stable protein network cross-links with meat proteins, preventing fat leakage and reducing oil yield. Each sodium caseinate molecule can bind 10-15 water molecules, forming "hydrated protein particles." Through hydrophobic interactions and disulfide bond cross-linking, protein molecules construct a three-dimensional network structure, locking in moisture and flavor compounds. It works synergistically with salt-soluble proteins in meat, making the myofibril protein network more continuous and uniform, increasing water retention by 30-40%. During high-temperature roasting, sodium caseinate forms a complex gel structure with meat proteins, enhancing elasticity and slicing ability, preventing the duck meat from breaking apart; reducing muscle fiber hardness, resulting in a more tender and juicy finished product; and forming a high-viscosity system in the marinade, increasing adhesion and ensuring uniform marinating.

[0028] Secondly, this application provides a method for preparing a roast duck marinade, which adopts the following technical solution: A method for preparing a marinade for roast duck, the method specifically including the following steps: (1) Preparation of aqueous phase: Add the nucleotide and sucralose to the purified water at 40-45℃ while stirring, according to the formula requirements, to ensure complete dissolution and obtain the aqueous phase; (2) Preparation of oil phase: According to the formula requirements, the Japanese crude oil and the filtered high water content precipitated oil are mixed and heated to 50-60°C. While stirring, the molecularly distilled monoglyceride and the polyglycerol polyricinoleate are added until the oil-soluble components are completely dissolved to obtain the oil phase. (3) Emulsification and fusion: While stirring, slowly pour the oil phase into the water phase at a stirring speed of 1000-1500 r / min; and maintain high-speed stirring at 45-50℃ for 5-8 min, at a high-speed stirring speed of 1800-2200 r / min, to form a uniform "oil-in-water" emulsion. (4) Cool the emulsion to below 30°C, add the caramel color, and stir at low speed to ensure uniform color, thus obtaining the roast duck marinade.

[0029] Optionally, the roast duck marinade also includes sodium caseinate; the sodium caseinate is 4-10 parts by weight; in the step of preparing the aqueous phase, the sodium caseinate is first added to the purified water at 40-45°C while stirring until a uniform and transparent hydrocolloid is formed; then the nucleotides and sucralose are added while stirring.

[0030] Thirdly, this application provides a method for preparing ready-to-eat roast duck at room temperature, using the following technical solution: A method for preparing ready-to-eat roast duck at room temperature, the method specifically includes the following steps: (1) Low temperature marinating: After rinsing and thawing the raw materials at ≤15℃, tumble them for 30-120 min; add the roast duck marinade described in any one of claims 1-5 at a volume ratio of 15-30%, and marinate at 0-4℃ for 6-10 h; (2) Precise high-temperature rapid baking: Place the marinated raw materials in an environment of 150-170℃ and bake for 20-40 minutes; (3) Flavor enhancement smoking: Smoking the roasted product at 50-55℃ for 30-40 minutes, with the salt concentration controlled at 0.4-1.2 mg / m³. 3 ; (4) Mild sterilization: The smoked product is sterilized by low temperature heat of 60-95℃ to obtain room temperature ready-to-eat roast duck.

[0031] Among them, the precise high-temperature rapid roasting step involves short-time roasting at a relatively high temperature. The purpose is to quickly shape and mature the product and produce a pleasant Maillard reaction flavor and roasted aroma, while minimizing the overall heat processing time and reducing the loss of juices and flavor substances.

[0032] Among them, the flavor-enhancing smoking step is not simply coloring, but applying a specific process to give the product a unique smoky flavor layer, further enhancing and enriching its overall flavor profile, making it more recognizable and sophisticated.

[0033] Optionally, the raw materials in the low-temperature marinating step are tumbled at (-0.1)~(-0.06) MPa and 4-8 r / min.

[0034] In one specific implementation, the tumbling method for duck wings and duck clavicles is to tumble at -0.08MPa and 6r / min for 40 minutes.

[0035] In one specific implementation, the duck gizzards are tumbled at -0.08 MPa and 6 r / min for 120 minutes.

[0036] In one specific implementation, the duck tongue is tumbled at -0.08 MPa and 4 r / min for 30 minutes.

[0037] In one specific embodiment, the roast duck marinade is added to the duck wings at a volume ratio of 20%.

[0038] In one specific embodiment, the roast duck marinade is added to the duck tongue at a volume ratio of 30%.

[0039] In one specific embodiment, the roast duck marinade is added to the duck gizzard at a volume ratio of 25%.

[0040] In one specific embodiment, the roast duck marinade is added to the duck clavicle at a volume ratio of 17%.

[0041] By utilizing the roast duck preparation method provided in this application, a perfect balance is achieved between flavor infusion and texture preservation through a combination of "low-temperature slow marinating" and "high-temperature short-time roasting." The final product retains the original fibrous elasticity and chewiness of the meat to the greatest extent, with a firm and resilient texture, completely avoiding the soft, mushy "canned" texture caused by traditional processes. This achieves an eating experience that is infinitely close to freshly made roast duck in room-temperature packaged products.

[0042] Using the compound pickling material provided in this application, slow pickling is carried out at a low temperature for 6-8 hours. This process not only greatly promotes the penetration and fusion of flavor substances, laying a rich flavor base for the product, but also avoids protein denaturation caused by high-temperature pickling, thus laying the foundation for maintaining good texture in the subsequent process.

[0043] Fourthly, this application provides a ready-to-eat roast duck prepared using the above-described method.

[0044] In summary, this application includes at least one of the following beneficial technical effects: The roast duck marinade provided in this application can effectively reduce the volatilization and decomposition of characteristic aroma substances at high temperatures. The flavor precursors in the marinade are activated during heat treatment, continuously generating and compensating for flavor, creating a "dynamic flavor compensation" effect. Experimental analysis shows that the simultaneous addition of molecularly distilled monoglycerides and polyglycerol polyricinoleate to the roast duck marinade effectively increases the content of flavor substances in the prepared room-temperature ready-to-eat roast duck. Furthermore, it reduces the attenuation rate of these flavor substances during room-temperature storage, effectively extending the shelf life of the duck. Simultaneously, it effectively increases the moisture retention rate of the prepared room-temperature ready-to-eat roast duck, and after 12 months of room-temperature storage, it exhibits superior muscle fiber structure and oil retention. Therefore, the roast duck marinade provided in this application can effectively improve the flavor stability of duck meat and maintain its tenderness.

[0045] Roast duck and other duck products marinated with the roast duck marinade provided in this application completely eliminate unpleasant flavors such as "steamed or boiled flavor" and "sterilized flavor", making the main flavors of the products (roasted aroma, smoked aroma, and spice flavor) more prominent, pure and full.

[0046] By utilizing the roast duck preparation method provided in this application, a perfect balance is achieved between flavor infusion and texture preservation through a combination of "low-temperature slow marinating" and "high-temperature short-time roasting." The final product retains the original fibrous elasticity and chewiness of the meat to the greatest extent, with a firm and resilient texture, completely avoiding the soft, mushy "canned" texture caused by traditional processes. This achieves an eating experience that is infinitely close to freshly made roast duck in room-temperature packaged products.

[0047] The roast duck marinade proposed in this application is a formula innovation based on existing industrial production, requiring no huge investment to replace production lines. While significantly improving quality, it still meets commercial aseptic requirements, guarantees a sufficiently long shelf life, and perfectly balances high quality, safety, and the feasibility of large-scale production. Detailed Implementation

[0048] Before describing the embodiments of this application in detail, it should be understood that the terminology used herein is for the purpose of describing a particular embodiment only. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the term pertains.

[0049] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Furthermore, in the description of this application, unless otherwise stated, "multiple" means two or more.

[0050] The endpoints and any values ​​of the ranges disclosed in this application are not limited to the precise ranges or values, and such ranges or values ​​should be understood to include values ​​close to such ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0051] In this application, the terms "comprising" or "including" are open-ended expressions, meaning they include the content specified in this application but do not exclude other aspects.

[0052] This application provides a roast duck marinade. Taking 1000 parts as an example, the roast duck marinade comprises the following components in parts by weight: 220-420 parts Japanese crude oil; 220-350 parts high-moisture precipitated oil; 4-8 parts nucleotides; 0.1-0.5 parts sucralose; 70-90 parts caramel color; 3-5 parts molecularly distilled monoglyceride; 0.5-1 part polyglycerol polyricinoleate; and the balance being purified water.

[0053] This application also provides a method for preparing the above-mentioned roast duck marinade. The preparation method specifically includes the following steps: (1) Preparation of aqueous phase: Add nucleotides and sucralose to purified water at 40-45℃ while stirring, according to the formula requirements, to ensure complete dissolution and obtain the aqueous phase. The stirring speed is 800-1000 r / min and the stirring time is 1-3 min.

[0054] (2) Preparation of oil phase: According to the formula requirements, mix Japanese crude oil and filtered high water content precipitate oil and heat to 50-60℃. While stirring, add molecularly distilled monoglyceride and polyglycerol polyricinoleate until the oil-soluble components are completely dissolved to obtain the oil phase. The stirring speed is 500-800 r / min and the stirring time is 2-3 min.

[0055] (3) Emulsification and fusion: While stirring, slowly pour the oil phase into the water phase at a stirring speed of 1000-1500 r / min; and maintain high-speed stirring at 45-50℃ for 5-8 min, with a high-speed stirring speed of 1500-2000 r / min, to form a uniform "oil-in-water" emulsion.

[0056] (4) Cool the emulsion to below 30°C, add caramel coloring, and stir at low speed to ensure uniform color, thus obtaining the roast duck marinade. The stirring speed is 500-800 r / min, and the stirring time is 2-3 min.

[0057] The roast duck marinade needs to be stirred evenly before use. In one specific embodiment, the roast duck marinade is put into an electric mixer and stirred evenly.

[0058] In addition, the marinade for roast duck also includes sodium caseinate. The amount of sodium caseinate is 4-10 parts by weight. The timing of adding sodium caseinate is as follows: During the preparation of the aqueous phase, first add sodium caseinate to purified water at 40-45℃ while stirring until a uniform and transparent hydrocolloid is formed; then add nucleotides and sucralose while stirring. The stirring speed for adding sodium caseinate is 1000-1500 rpm, and the stirring time is 3-5 minutes.

[0059] This application also provides a method for preparing ready-to-eat roast duck at room temperature. The preparation method specifically includes the following steps: (1) Low temperature marinating: After rinsing and thawing the raw materials at ≤15℃, tumble them for 30-120 min; add the roast duck marinade described in any one of claims 1-5 at a volume ratio of 15-30%, and marinate at 0-4℃ for 6-10 h; (2) Precise high-temperature rapid baking: Place the marinated raw materials in an environment of 150-170℃ and bake for 20-40 minutes; (3) Flavor enhancement smoking: Smoking the roasted product at 50-55℃ for 30-40 minutes, with the salt concentration controlled at 0.4-1.2 mg / m³. 3 ; (4) Mild sterilization: The smoked product is sterilized by low temperature heat of 60-95℃ to obtain room temperature ready-to-eat roast duck.

[0060] To make the objectives, technical solutions, and advantages of this application clearer, the technical solutions in the embodiments of this application will be clearly and completely described below. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application. The embodiments described below are exemplary and are only used to explain this application, and should not be construed as limiting this application.

[0061] Where specific techniques or conditions are not specified in the examples, they shall be performed in accordance with the techniques or conditions described in the literature in this field or in accordance with the product instructions. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0062] In the following examples, the Japanese crude oil used was purchased from Beijing Hetian Kuan Food Co., Ltd., specifically from Hetian Kuanpu Brewing Kuanyin Brewing Soy Sauce, a high-salt, low-temperature, dilute-state fermented soy sauce prepared using a Japanese low-temperature, high-salt, dilute-state fermentation process; the high-moisture precipitated oil was purchased from Chengdu Guoniang Food Co., Ltd., a high-moisture-content seasoning oil product; the nucleotides were purchased from Ajinomoto, Japan, and were 5'-nucleotides, food-grade crystalline powder; sucralose was purchased from Jinhe Industry, with a purity of 99%; the caramel color was purchased from Liuzhou Hengtai Food Co., Ltd. (a subsidiary of Qianhe Flavoring), model ZS-04, with the ZS series being a brewed caramel color category; molecularly distilled monoglycerides were purchased from Guangdong Jiadelai Group, model CARDLO® food-grade; polyglycerol polyricinoleate was purchased from Shandong Kejian Chemical, a food-grade product; and sodium caseinate was purchased from Guangzhou Tianjia Biotechnology, a food-grade high-protein product.

[0063] The present application will be further described in detail below with reference to the embodiments and test results.

[0064] Example 1

[0065] This embodiment provides a roast duck marinade. The roast duck marinade is prepared according to a total yield of 1000g, and the specific components and proportions are shown in Table 1.

[0066] The preparation method of the above-mentioned roast duck marinade specifically includes the following steps: (1) Preparation of aqueous phase: Add nucleotides and sucralose to purified water at 43°C while stirring, according to the formula requirements. The stirring speed is 800r / min and the stirring time is 2min to ensure complete dissolution and obtain aqueous phase.

[0067] (2) Preparation of oil phase: According to the formula requirements, Japanese crude oil and filtered high water content precipitate oil are mixed and heated to 55°C. While stirring, molecular distillation monoglyceride and polyglycerol polyricinoleate are added. The stirring speed is 600r / min and the stirring time is 3min until the oil-soluble components are completely dissolved to obtain the oil phase.

[0068] (3) Emulsification and fusion: While stirring, slowly pour the oil phase into the water phase at a stirring speed of 1200 r / min; and maintain high-speed stirring at 48℃ for 6 min, with a high-speed stirring speed of 2000 r / min, to form a uniform "oil-in-water" emulsion.

[0069] (4) Cool the emulsion to below 30°C, add caramel coloring, stir at low speed to ensure uniform color, stir at 600 r / min for 2 min to obtain roast duck marinade.

[0070] Table 1. Components and proportions of the roast duck marinade in Example 1

[0071] Table 2. Some components and proportions of the roast duck marinade in each embodiment and comparative example.

[0072] Examples 2-5 This embodiment provides a marinade for roast duck. The difference between this embodiment and Embodiment 1 lies in the amount of molecularly distilled monoglyceride added, as shown in Table 2. All other operating steps remain the same as in Embodiment 1.

[0073] Examples 6-9 This embodiment provides a marinade for roasted duck. The difference between this embodiment and Embodiment 3 lies in the amount of polyglycerol polyricinoleate added, as shown in Table 2. All other operating steps remain the same as in Embodiment 3.

[0074] Example 10 This embodiment provides a marinade for roasted duck. The difference between this embodiment and Embodiment 3 is that sodium caseinate is added, with the specific amount shown in Table 2. In the preparation of the aqueous phase, sodium caseinate is first added to purified water at 43°C while stirring at a speed of 1200 r / min for 4 min, until a uniform and transparent hydrocolloid is formed; then nucleotides and sucralose are added while stirring. All other operating steps are consistent with those in Embodiment 3.

[0075] Examples 11-14 This embodiment provides a roast duck marinade. The difference between this embodiment and Embodiment 10 lies in the amount of sodium caseinate added, as shown in Table 2. All other operating steps remain the same as in Embodiment 10.

[0076] Comparative Example 1 This comparative example provides a roast duck marinade. The difference between this comparative example and Example 3 is that no molecularly distilled monoglycerides and polyglycerol polyricinoleate were added, as detailed in Table 2. All other operating steps are consistent with Example 3.

[0077] Comparative Example 2 This comparative example provides a roast duck marinade. The difference between this comparative example and Example 3 is that polyglycerol polyricinoleate was not added, as detailed in Table 2. All other operating steps are consistent with Example 3.

[0078] Comparative Example 3 This comparative example provides a roast duck marinade. The difference between this comparative example and Example 3 is that no molecularly distilled monoglycerides were added, as detailed in Table 2. All other operating steps remain the same as in Example 3.

[0079] Comparative Example 4 This comparative example provides a marinade for roasted duck. The difference between this comparative example and Example 3 is that: no molecularly distilled monoglycerides and polyglycerol polyricinoleate were added; sodium caseinate was added, with the specific amounts shown in Table 2. In the preparation of the aqueous phase, sodium caseinate was first added to purified water at 43°C while stirring at a speed of 1200 r / min for 4 min until a uniform and transparent hydrocolloid was formed; then, nucleotides and sucralose were added while stirring. All other operating steps were consistent with Example 3.

[0080] Example 15 This application provides a method for preparing ready-to-eat roast duck at room temperature. The raw material selected is duck wings.

[0081] The above-mentioned method for preparing ready-to-eat roast duck at room temperature specifically includes the following steps: (1) Low temperature marinating: After rinsing and thawing the raw materials at ≤15℃, roll them for 40 minutes at -0.08MPa and 6r / min; add the roast duck marinade at a volume ratio of 20% and marinate at 0-4℃ for 8 hours.

[0082] (2) Precise high-temperature rapid baking: Place the marinated raw materials in an environment of 160℃ and bake for 30 minutes.

[0083] (3) Flavor enhancement smoking: The roasted product is smoked at 50℃ for 35 minutes, with the salt concentration controlled at 0.8 mg / m³. 3 .

[0084] (4) Mild sterilization: After the smoked product is sealed and packaged, it is sterilized by low temperature heat of 60-95℃ to obtain room temperature ready-to-eat roast duck, which is then sealed and stored at room temperature.

[0085] Testing and Experiment Room temperature ready-to-eat roast ducks were prepared using the roast duck marinade provided in the above-mentioned examples and comparative examples of this application according to the preparation method provided in Example 15, and the effects of the roast duck marinade provided in this application were examined from the following aspects.

[0086] I. Evaluation of the "adsorption-retention-synergistic" effect of the marinade on duck flavor in this application. The specific targets for detection are as follows: (1) Adsorption efficiency of duck meat on core flavor compounds in marinade The initial concentrations (C0) of alanine (Japanese crude oil), 2-acetylfuran (caramel color), and IMP (nucleotide) in the marinade provided in the above examples or comparative examples were determined according to GB / T 22220-2008 (HPLC).

[0087] Duck wings prepared according to the preparation scheme of Example 15 were processed according to GB / T 14772-2013, and the concentrations (C1) of the above three substances in the duck wings were detected by HPLC / GC-MS.

[0088] The adsorption efficiency is calculated as follows: Adsorption efficiency = (C1 / C0) × 100%. The test results are shown in Table 3.

[0089] (2) Synergistic stability of core flavor compounds during storage Samples of the prepared ready-to-eat duck wings were taken after sterilization (initial concentration) and after 12 and 18 months of storage at room temperature for analysis. The concentrations of the three substances in the samples were detected by GC-MS (GB / T 23213-2008), and the concentration decay rate at each time point was calculated.

[0090] The formula for calculating the concentration decay rate is as follows: Concentration decay rate = (Initial concentration - Concentration at this time point) / Initial concentration × 100%. The detection results are shown in Table 3.

[0091] Table 3. Test results of the roast duck marinade in each example and comparative example (I)

[0092] As shown in Table 3, the roast duck marinade provided in this application can effectively increase the content of flavor substances in the prepared room temperature ready-to-eat roast duck, and at the same time, it can reduce the decay rate of the above flavor substances during room temperature storage, thus effectively improving the shelf life of the room temperature ready-to-eat roast duck.

[0093] II. Evaluation of the effects of the marinade in this application on the "water retention-fiber structure-holding" of duck meat. The specific targets for detection are as follows: (1) Long-term water retention stability The moisture content of duck wings prepared according to GB 5009.3-2016 (Karl Fischer method) was tested at "after marinating (W1), after sterilization (W2), after 6 months of storage (W3), after 12 months of storage (W4), and after 18 months of storage (W5)," and the moisture retention rate at 12 months and 18 months was calculated respectively. The formula for calculating the moisture retention rate is as follows: Moisture retention rate = (moisture content at the time of marinating / moisture content after marinating) × 100%. The test results are shown in Table 4.

[0094] (2) Integrity of muscle fiber structure Duck wings stored at room temperature for 12 months were used to prepare frozen sections according to GB / T 34722-2017. The cross-sections were observed by cryo-scanning electron microscopy (FE-SEM), and the "average fiber diameter" and "fiber breakage rate" were measured using Image-Pro Plus software. The test results are shown in Table 4.

[0095] (3) The degree of binding between fat and meat The total fat content (O3) of the prepared duck wings was determined according to GB / T 5009.6-2016 (Soxhlet extraction method) after sterilization and storage at room temperature for 12 months. 总 ")" and "Free oil content (O 游 ), calculate the oil holding ratio = (O) 总 -O 游 ) / O 总 ×100%. The test results are shown in Table 4.

[0096] Table 4. Test results of the roast duck marinade in each example and comparative example (II)

[0097] As shown in Table 4, the roast duck marinade provided in this application can effectively improve the moisture retention rate of the prepared room-temperature ready-to-eat roast duck. Compared with the comparative example, the room-temperature ready-to-eat roast duck prepared in this application has a better muscle fiber structure and oil retention rate after being stored at room temperature for 12 months.

[0098] Based on the above, the roast duck marinade provided in this application can effectively improve the flavor stability of duck meat and maintain its tenderness.

[0099] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0100] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of this application.

Claims

1. A marinade for roast duck, characterized in that, Taking 1000 portions as an example, the roast duck marinade includes the following components by weight: 220-420 portions of Japanese crude oil; 220-350 parts of high-moisture precipitated oil; 4-8 parts of nucleotides; 0.1-0.5 parts of sucralose; 70-90 parts of caramel color; 3-5 parts of molecularly distilled monoglyceride; 0.5-1 part of polyglycerol polyricinoleate; the balance is purified water.

2. The roast duck marinade according to claim 1, characterized in that, The molecularly distilled monoglyceride is present in an amount of 3.5-4.5 parts by weight.

3. The roast duck marinade according to claim 1, characterized in that, The polyglycerol polyricinoleate is present in an amount of 0.6-0.8 parts by weight.

4. The roast duck marinade according to claim 1, characterized in that, The roast duck marinade also includes sodium caseinate; the sodium caseinate is present in 4-10 parts by weight.

5. The roast duck marinade according to claim 4, characterized in that, The sodium caseinate is present in 6-8 parts by weight.

6. A method for preparing a roast duck marinade according to any one of claims 1-3, characterized in that, The preparation method specifically includes the following steps: (1) Preparation of aqueous phase: Add the nucleotide and sucralose to the purified water at 40-45℃ while stirring, according to the formula requirements, to ensure complete dissolution and obtain the aqueous phase; (2) Preparation of oil phase: According to the formula requirements, the Japanese crude oil and the filtered high water content precipitated oil are mixed and heated to 50-60°C. While stirring, the molecularly distilled monoglyceride and the polyglycerol polyricinoleate are added until the oil-soluble components are completely dissolved to obtain the oil phase. (3) Emulsification and fusion: While stirring, slowly pour the oil phase into the water phase at a stirring speed of 1000-1500 r / min; and maintain high-speed stirring at 45-50℃ for 5-8 min, at a high-speed stirring speed of 1800-2200 r / min, to form a uniform "oil-in-water" emulsion. (4) Cool the emulsion to below 30°C, add the caramel color, and stir at low speed to ensure uniform color, thus obtaining the roast duck marinade.

7. The preparation method according to claim 6, characterized in that, The roast duck marinade also includes sodium caseinate; the sodium caseinate is 4-10 parts by weight; in the step of preparing the aqueous phase, the sodium caseinate is first added to the purified water at 40-45℃ while stirring until a uniform and transparent hydrocolloid is formed; then the nucleotides and sucralose are added while stirring.

8. A method for preparing ready-to-eat roast duck at room temperature, characterized in that, The preparation method specifically includes the following steps: (1) Low temperature marinating: After rinsing and thawing the raw materials at ≤15℃, tumble them for 30-120 min; add the roast duck marinade described in any one of claims 1-5 at a volume ratio of 15-30%, and marinate at 0-4℃ for 6-10 h; (2) Precise high-temperature rapid baking: Place the marinated raw materials in an environment of 150-170℃ and bake for 20-40 minutes; (3) Flavor enhancement smoking: Smoking the roasted product at 50-55℃ for 30-40 minutes, with the salt concentration controlled at 0.4-1.2 mg / m³. 3 ; (4) Mild sterilization: The smoked product is sterilized by low temperature heat of 60-95℃ to obtain room temperature ready-to-eat roast duck.

9. The preparation method according to claim 8, characterized in that, The raw materials are tumbled in the low-temperature marinating step at a pressure of (-0.1) to (-0.06) MPa and a speed of 4-8 r / min.

10. A ready-to-eat roast duck prepared using the method described in claim 8.

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