AU2020101300A4 - A Method for Preparing Prepared Duck Leg - Google Patents
A Method for Preparing Prepared Duck Leg Download PDFInfo
- Publication number
- AU2020101300A4 AU2020101300A4 AU2020101300A AU2020101300A AU2020101300A4 AU 2020101300 A4 AU2020101300 A4 AU 2020101300A4 AU 2020101300 A AU2020101300 A AU 2020101300A AU 2020101300 A AU2020101300 A AU 2020101300A AU 2020101300 A4 AU2020101300 A4 AU 2020101300A4
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- AU
- Australia
- Prior art keywords
- duck leg
- water
- duck
- prepared
- leg
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 230000002378 acidificating effect Effects 0.000 claims abstract description 30
- 230000001580 bacterial effect Effects 0.000 claims abstract description 8
- 235000015090 marinades Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 241000234314 Zingiber Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 238000005202 decontamination Methods 0.000 claims abstract description 4
- 230000003588 decontaminative effect Effects 0.000 claims abstract description 4
- 238000004332 deodorization Methods 0.000 claims abstract description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 10
- 239000000460 chlorine Substances 0.000 claims description 10
- 229910052801 chlorine Inorganic materials 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 7
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims description 5
- 206010016228 Fasciitis Diseases 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- -1 compound phosphate Chemical class 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 238000005507 spraying Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000010257 thawing Methods 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 235000013622 meat product Nutrition 0.000 description 6
- 235000006439 Lemna minor Nutrition 0.000 description 4
- 244000242291 Lemna paucicostata Species 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 235000013364 duck meat Nutrition 0.000 description 4
- 239000005708 Sodium hypochlorite Substances 0.000 description 3
- 239000003899 bactericide agent Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
of Description
This invention relates to a method for preparing prepared duck leg. After defrosting and
trimming the frozen duck leg, soak it in ginger water for deodorization, inject it with marinade,
tumble and cure it, treat it by spraying slightly acidic electrolyzed water for sterilization and
decontamination, and then quick-freeze and preserve it. The total number of bacterial colonies in
the prepared duck leg prepared by this method is more than 50% less than that of the control
group, which can effectively prolong the preservation period and shelf life of the product; the
prepared duck leg prepared by this method is to be defrosted and then cooked, which can save
the preparation time of the family, improve the efficiency and adapt to the modern fast-paced
urban life.
Drawing of Description
Total number of bacterial colonies (Xo 4 CFU/cm 2 )
5
4
3
2
0
Duck leg sprayed with slightly Duck leg not sprayed
acidic electrolyzed water
Figure 1
Description
Drawing of Description
Total number of bacterial colonies (Xo 4 CFU/cm 2
4 3 2
Duck leg sprayed with slightly Duck leg not sprayed acidic electrolyzed water
Figure 1
Description
A Method for Preparing Prepared Duck Leg
Technical Field This invention relates to a method for preparing prepared duck leg, which belongs to the technical field of food processing.
Technical Background Prepared meat product, also known as prefabricated meat product, is the meat product processed by a certain method, stored and sold with packages or in bulk at freezing (-18°C) or refrigerating (below 7°C) or normal temperature, which can be directly consumed or simply processed or heat-treated before consumption. Such handy prepared meat products have brought great convenience to our life, just as it is easy for us to buy things in the mall, and at the same time, they can be consumed only after simple cooking according to our own taste. With the development of market demand, prepared meat product has become one of the main meat products being consumed, so in recent years, it has become a favorite of the majority of consumers.
Duck meat has high protein content and low fat content, which should be a common delicacy on the table. However, due to the complex processing and strong smell of duck meat, it is necessary to develop some instant or edible after simple processing products with good taste to meet the market demand. The prepared duck leg developed in this project is the product to meet this trend. The prepared duck leg is made by taking duck leg meat as the raw material with certain subsidiary materials, injecting with marinade, curing and quick-freezing. It is preserved and circulated at low temperature. The prepared duck leg is edible only after simple cooking, which is simple and handy, and has rich nutrition and good taste.
China is the largest duck meat production base in the world, and its total output value of duck meat has reached 52 billion yuan in 2005. As a result of duck breeding, the annual consumption of feed in China has reached 30 million tons, which has driven catering, processing and other industries. The development of prepared duck leg enriches the variety of duck products in the market, promotes the economic development of our country to a certain extent, and improves people's living standard.
Slightly acidic electrolyzed water (SAEW) is also called slightly acidic hypochlorous acid water or slightly acidic electrolyzed-oxidizing water. Slightly acidic electrolyzed water is a kind of colorless and odorless electrolyzed water with a pH value of 5.0-6.5, an effective chlorine (HCO) concentration of 10-30mg/L and high sterilization by electrolyzing 2-6% dilute hydrochloric acid.
Description
In the field of food, compared with the commonly used bactericide of sodium hypochlorite or alcohol, it is more secure and can reduce the cost and the environmental load. The Ministry of Health, Labor and Welfare has also investigated the slightly acidic electrolyzed water and proved its safety.
At present, sodium hypochlorite is used as a food additive for sterilization. However, the effective chlorine concentration of sodium hypochlorite is 100-200ppm, which is easy to produce the residue of chlorine odor if the wash is not thorough, as well as problems such as drainage treatment, environmental load and food safety. Moreover, it is easy to combine with organic substances and produce the harmful substance trihalomethanes (THMs), which has great harm to human body.
Although slightly acidic electrolyzed water was originally launched as a substitute of the bactericide for food equipment, there was also a market demand for its application in sterilization of food itself. In the spring of 2000, a "slightly acidic electrolyzed water" with the lower limit of effective chlorine concentration of 10 ppm (which will not affect the taste or aroma of food, but can achieve the effect of sterilization) and the upper limit of 30 ppm (When this upper limit is reached, even if the concentration is increased, the bactericidal power will not be increased) was born. On June 10, 2002, by Order No. 75 of the Ministry of Health, Labor and Welfare of Japan, it was designated as a bactericide for food additives in the name of "slightly acidic hypochlorous acid water". In terms of specifications, the effective chlorine (HC1O) concentration is 10-30 mg/L, and the pH value is between 5.0-6.5.
Invention Summary The purpose of this invention is to provide a method for preparing prepared duck leg.
The manufacturing process of the prepared duck leg is as follows:
(1) Defrost and trim: defrost and trim the frozen duck leg, remove the excess fat, tendons and aponeuroses with a knife.
(2) Soak for deodorization: soak the duck leg in clear water with ginger slices for 1 h, leach the blood, and deodorize it (The proportion is 10OOg of clear water, 500g of duck leg and 20g of ginger). Then place it on the airing board with holes for 10 min, and drain the excess water.
(3) Prepare the marinade: add the corresponding proportion of salt and compound phosphate
Description
into 10 ml spiced water successively, and stir to make it completely dissolved. The spiced water is made by mixing water and five-spice powder with the ratio of 30:1, boiling it for 5 min, and cooling it to room temperature.
(4) Inject: When the marinade is cooled to about 20°C, inject it evenly on the surface of the duck leg with a disposable sterile syringe. Keep the needle inclined and inject it into the duck leg meat evenly.
(5) Tumble: put the duck leg into the tumbler for tumbling so as to marinate it well.
(6) Marinate: Marinate the tumbled duck leg meat at 2-4°C for 5-15 h.
(7) Spray with slightly acidic electrolyzed water: spray the marinated duck leg with the slightly acidic electrolyzed water with pH value of 5.0-6.5 and effective chlorine (HClO) concentration of 10-30mg/L to achieve the purpose of sterilization and decontamination.
(8) Quick-freeze and preserve: quick-freeze the duck leg sprayed with slightly acidic electrolyzed water, pack, freeze and preserve it.
The beneficial technical effects of this invention are shown as follows:
(1) The total number of bacterial colonies in the prepared duck leg prepared by the above method is more than 50% less than that of the control group, which can effectively prolong the preservation period and shelf life of the product.
(2) The prepared duck leg prepared by the above method is to be defrosted and then cooked, which can save the preparation time of the family, improve the efficiency and adapt to the modem fast-paced urban life.
Description of Drawings The attached figure is a comparison of the total number of bacterial colonies on the duck leg sprayed with slightly acidic electrolyzed water with that on the duck leg not sprayed.
Detailed Description of the Presently Preferred Embodiments Embodiment 1: A method for preparing prepared duck leg
Description
The manufacturing process of the prepared duck leg is as follows:
(1) Defrost and trim: place the frozen duck leg at room temperature, defrost it naturally, trim it, and remove the excess fat, tendons and aponeuroses with a knife.
(2) Soak for deodorization: soak the duck leg in clear water with ginger slices for 1 h, leach the blood, and deodorize it (The proportion is 1000g of clear water, 500g of duck leg and 20g of ginger). Then place it on the airing board with holes for 10 min, and drain the excess water.
(3) Prepare the marinade: add the corresponding proportion of salt and compound phosphate into 10 ml spiced water successively, and stir to make it completely dissolved. The spiced water is made by mixing water and five-spice powder with the ratio of 30:1, boiling it for 5 min, and cooling it to room temperature.
(4) Inject: When the marinade is cooled to about 20°C, inject it evenly on the surface of the duck leg with a disposable sterile syringe. Keep the needle inclined and inject it into the duck leg meat evenly.
(5) Tumble: put the duck leg into the tumbler for tumbling so as to marinate it well.
(6) Marinate: Marinate the tumbled duck leg meat at 2-4°C for 5-15 h.
(7) Spray with slightly acidic electrolyzed water: spray the marinated duck leg for 10-20 s with the slightly acidic electrolyzed water with pH value of 5.0-6.5 and effective chlorine (HCO) concentration of 10-30mg/L to achieve the purpose of sterilization and decontamination.
(8) Quick-freeze and preserve: quick-freeze the duck leg sprayed with slightly acidic electrolyzed water, pack, freeze and preserve it.
Test the total number of bacterial colonies of the prepared duck leg sprayed with slightly acidic electrolyzed water prepared in Embodiment 1, and the prepared duck leg not sprayed with slightly acidic electrolyzed water in the control group at the same time. The results show that the total number of bacterial colonies decreases by more than 50% after spraying slightly acidic electrolyzed water, which can effectively prolong the preservation period and shelf life of the product.
Embodiment 2: The method for preparing the slightly acidic electrolyzed water for spray:
Description
Prepare the slightly acidic electrolyzed water for spray with the slightly acidic electrolyzed water generator. The quality indexes of the slightly acidic electrolyzed water for spraying prepared duck leg meet the following conditions: the pH value is 5.0-6.5, the effective chlorine (HC1O) concentration is 10-30mg/L, and the redox potential is 700-900mV.
Claims (2)
1. A method for preparing prepared duck leg, characterized in that:
(1) Defrost and trim: defrost and trim the frozen duck leg, remove the excess fat, tendons and aponeuroses with a knife;
(2) Soak for deodorization: soak the duck leg in clear water with ginger slices for 1 h, leach the blood, and deodorize it. The proportion is 1000g of clear water, 500g of duck leg and 20g of ginger; then place it on the airing board with holes for 10 min, and drain the excess water;
(3) Prepare the marinade: add the corresponding proportion of salt and compound phosphate into 10 ml spiced water successively, and stir to make it completely dissolved. The spiced water is made by mixing water and five-spice powder with the ratio of 30:1, boiling it for 5 min, and cooling it to room temperature;
(4) Inject: When the marinade is cooled to about 20°C, inject it evenly on the surface of the duck leg with a disposable sterile syringe. Keep the needle inclined and inject it into the duck leg meat evenly;
(5) Tumble: put the duck leg into the tumbler for tumbling so as to marinate it well;
(6) Marinate: Marinate the tumbled duck leg meat at 2-4°C for 5-15 h;
(7) Spray with slightly acidic electrolyzed water: spray the marinated duck leg for 10-20 s with the slightly acidic electrolyzed water with pH value of 5.0-6.5 and effective chlorine HClO concentration of 10-30mg/L to achieve the purpose of sterilization and decontamination;
(8) Quick-freeze and preserve: quick-freeze the duck leg sprayed with slightly acidic electrolyzed water, pack, freeze and preserve it.
2. The method for preparing the prepared duck leg according to Claim 1 is characterized in that the quality indexes of the described slightly acidic electrolyzed water meet the following conditions: the pH value is 5.0-6.5, the effective chlorine HClO concentration is 10-30mg/L, and the redox potential is 700-900mV.
Drawing of Description 09 Jul 2020
Total number of bacterial colonies 2020101300
Duck leg sprayed with slightly Duck leg not sprayed acidic electrolyzed water
Figure 1
1/1
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020101300A AU2020101300A4 (en) | 2020-07-09 | 2020-07-09 | A Method for Preparing Prepared Duck Leg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020101300A AU2020101300A4 (en) | 2020-07-09 | 2020-07-09 | A Method for Preparing Prepared Duck Leg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2020101300A4 true AU2020101300A4 (en) | 2020-08-13 |
Family
ID=71949511
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2020101300A Ceased AU2020101300A4 (en) | 2020-07-09 | 2020-07-09 | A Method for Preparing Prepared Duck Leg |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2020101300A4 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668114A (en) * | 2022-03-10 | 2022-06-28 | 沙县鑫旺食品有限公司 | Preparation method of marinated duck wings |
-
2020
- 2020-07-09 AU AU2020101300A patent/AU2020101300A4/en not_active Ceased
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668114A (en) * | 2022-03-10 | 2022-06-28 | 沙县鑫旺食品有限公司 | Preparation method of marinated duck wings |
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| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |