CN103315323B - Preparation method of luncheon duck meat with pickled pepper flavor - Google Patents

Preparation method of luncheon duck meat with pickled pepper flavor Download PDF

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Publication number
CN103315323B
CN103315323B CN201310233872.8A CN201310233872A CN103315323B CN 103315323 B CN103315323 B CN 103315323B CN 201310233872 A CN201310233872 A CN 201310233872A CN 103315323 B CN103315323 B CN 103315323B
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China
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duck
meat
luncheon
green pepper
bubble green
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Expired - Fee Related
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CN201310233872.8A
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CN103315323A (en
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李�诚
芦美丽
王亚利
祁延雯
张小平
付刚
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Sichuan Agricultural University
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Sichuan Agricultural University
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Abstract

The invention discloses a preparation method of luncheon duck meat with pickled pepper flavor. The preparation method of the luncheon duck meat with pickled pepper flavor comprises the following steps of: pretreating duck meat, duck fur, pig fat, pickled pepper sauce and duck bone; mixing the materials proportionally; adding TG enzyme; and curing, cutting, packing, cooking thoroughly, slicing, packaging and sterilizing to prepare the luncheon duck meat with pickled pepper flavor. The comprehensive utilization of duck fur and duck bone improves the additional value of the meat duck. By adopting the TG enzyme, the texture quality and the water retention of the product are improved. The finally prepared luncheon duck meat with pickled pepper flavor is rich in nutrition, convenient, sanitary, unique in flavor and complete in color, aroma and taste.

Description

A kind of preparation method steeping green pepper local flavor luncheon duck meat
Technical field
The present invention relates to food processing field, especially a kind of preparation method steeping green pepper local flavor luncheon duck meat.
Background technology
China's duck aboundresources, within 2004, China's meat duck amount of delivering for sale is more than 2,400,000,000, and duck output about 5,300,000 tons accounts for about 70% of world's meat duck total output.But China's meat duck processing mostly is preliminary working, and lack intensive processing product, the overall economic efficiency of duck is low.Duck skin, duck bone etc. are the duck accessory substances with very high nutritive value, and data shows, containing abundant fat in duck skin, also containing protein, minerals and vitamins etc.; Containing abundant mineral matter in duck bone, if do not carry out comprehensive process to meat duck, huge waste and environmental pollution will be caused.Therefore, the skin, bone etc. of meat duck are fully utilized, develops profound duck based article that is nutritious, cheap, convenient and swift, high added value and there is huge realistic meaning and market potential.
In recent years, the intake for animal protein and fat food of people significantly rises, and unbalance trend has appearred in dietary structure.Meat products is containing more animal protein, cholesterol and saturated fatty acid etc., and often eat and easily cause the disease such as hypertension, high fat of blood, therefore develop a kind of comprehensive nutrition, the health meat products of low cholesterol, low fat becomes focus.Containing a large amount of vitamin A, vitamin C, mineral matter and dietary fiber in bubble green pepper, these nutrients have the effect of control and supplemental treatment to angiocardiopathy, hypertension etc., therefore, are added in meat products by bubble green pepper and become a kind of possibility.Food through bubble green pepper process has typical bubble green pepper local flavor, and product has the features such as delicate fragrance, tasty and refreshing, appetizing, long times of aftertaste.Bubble green pepper local flavor luncheon duck meat has the advantage of nutrition complement, unique flavor, has very large market development potential.
Tradition pork luncheon meat is generally based on canned, and be aided with packaging bag, general weight, at about 250g ~ 500g, once need after opening packaging to eat as early as possible, very easily causes waste.
Chinese patent CN201010131572.5 discloses a kind of mushroom luncheon meat and preparation method thereof.It is characterized in that comprising following steps: raw meat process, pickle, cut and mix, tinning, exhaust and sealing, sterilization and cooling.Lack the research to products'texture and water-retaining property in this technique, affect quality and the yield rate of product.
Summary of the invention
The object of the invention is to develop a kind of bubble green pepper local flavor luncheon duck meat, solve pork luncheon meat kind single, nutritive value is not high, and texture quality is not good, the problem that water-retaining property is low.By the comprehensive utilization to duck skin, duck bone meal, improve the added value of meat duck.Texture quality and the water-retaining property of product is improved by TG enzyme.Adopt polyethylene co-extruded film bag, 30g/ vacuum packaging, reduce traditional pork luncheon meat one and open the defect needing to eat in a large number, easy preservation, it is convenient to carry.Adopt 75 DEG C, 30min sterilization technology processes product, finally obtains nutritious, convenient and healthy, unique flavor, the bubble green pepper local flavor luncheon duck meat looked good, smell good and taste good, for the exploitation of later fruits and vegetables-meat gruel composite article does basis, the development of promotion health food.
A kind of bubble green pepper local flavor luncheon duck meat, comprise the component of following percentage by weight, recipe ingredient: duck: duck skin: pig show condition than 15:2:3(in 100), cycloheptaamylose 0.1%, salt 1.5%, starch 6%, , bubble green pepper sauce 6%, soyabean protein powder 4.0%, ginger powder 4.0%, water 25%, egg 5%, duck bone meal 0.5%, white granulated sugar 1%, cooking wine 4%, natrium nitrosum 0.005%, sodium isoascorbate 0.03%, sodium phosphate trimer 0.15%, sodium pyrophosphate 0.15%, monosodium glutamate 0.4%, roast duck essence 0.025%, bubble green pepper essence 0.01%, monascorubin 0.015%, carragheen 0.3%.Quality improver condition is: TG enzyme 0.45%, operative temperature 50 DEG C, action time 2.0h.
The preparation method of described bubble green pepper local flavor luncheon duck meat, comprises the steps:
(1) raw meat process: the duck skin in duck brisket and duck are split.Duck removes obvious visible connective tissue, muscle tendon, lymph, fat and foreign material, and is divided into the length of side to be about the fourth shape of 2cm.Duck skin is cut into the fritter of 3cm × 3cm.Duck and duck skin meat grinder are rubbed, respectively by meat grinder 2 times.Pig show condition rubs.。
(2) steep the preparation of green pepper sauce: bubble green pepper and water are placed in soy bean milk making machine according to the ratio of 1:4 the 5min that pulls an oar and make homogenate, then drain 30min with screen cloth, in the homogenate after draining, add the bubble green pepper water of 20%, bubble green pepper sauce can be obtained.Save backup under 4 DEG C of conditions.
(3) preparation of duck bone meal: the duck thigh bone put in order is added suitable quantity of water and be placed in high-pressure sterilizing pot (121 DEG C, 0.1MPa, 1h), duck thigh bone clear water after softening is cleaned, fritter is broken into pulverizer, about 48h ~ 72h is dried under about 60 DEG C, powder is broken into again with pulverizer, then be processed into bone meal granularity with colloid mill and be less than 180 orders, feel is fine and smooth, and entrance is without harsh feeling.Obtained duck bone meal is placed on dry place for subsequent use.
(4) pickle: according to curing formula requirement, salt 1.5%, white granulated sugar 1.0%, cooking wine 4.0%, natrium nitrosum 0.005%, sodium isoascorbate 0.015%, cycloheptaamylose 0.1% are joined in meat respectively, mixes, at 4 DEG C, pickle 48h.Attention duck skin, pig show condition do not add natrium nitrosum and sodium isoascorbate when pickling.
(5) cut and mix: the duck pickled is cut in cutmixer and mixes 30s, then the mixture of duck skin and pig show condition is transferred to cutmixer to cut and mix 30s, add the additives such as starch, TG enzyme, duck bone meal again to cut and mix 2min, cut the process of mixing add ice bits control temperature lower than 12 DEG C, and the ice added bits total amount be raw meat heavy 25%.
(6) die-fillingly boiling: get clean gauze, with clear water adhesional wetting, be filled in mould, by cutting on gauze that the mixture after mixing transfers in mould rapidly, with spoon, meat being filled evenly, cover mold.Mould is acted on 2h under 50 DEG C of conditions, under 95 DEG C of conditions, then acts on 5min to go out enzyme.Go out the product boiling 30min in boiling water after enzyme.
(7) slice packaging: cooled by the meat after boiling, use polyethylene co-extruded film bag, 30g/ vacuum packaging, arranging pumpdown time is 30s, seals in the vacuum of more than 0.09MPa.
(8) sterilization: the bubble green pepper local flavor luncheon duck meat of the 30g/ bag after vacuum packaging, 75 DEG C, under 30min condition to its sterilization.
(9) product inspection: the detection according to national standard, finished product being carried out to physics and chemistry, microorganism and heavy metal index.
The maximum advantage of the present invention is: the bubble green pepper local flavor giving the tasty and refreshing delicate fragrance of product by adding bubble green pepper sauce.By the comprehensive utilization to duck skin, duck bone meal, improve the added value of meat duck.Texture quality and the water-retaining property of product is improved by TG enzyme.Adopt 75 DEG C, 30min sterilization technology processes bubble green pepper local flavor pork luncheon meat, then fully retain the nutritive value that bubble green pepper local flavor pork luncheon meat must steep green pepper local flavor and dietary fiber, the product finally obtained has nutritious, convenient and healthy, unique flavor, the feature such as look good, smell good and taste good.For the exploitation of later fruits and vegetables-meat gruel composite article does basis, the development of promotion health food.
Detailed description of the invention
Embodiment
A kind of bubble green pepper local flavor luncheon duck meat, comprise the component of following percentage by weight, recipe ingredient: duck: duck skin: pig show condition than 15:2:3(in 100), cycloheptaamylose 0.1%, salt 1.5%, starch 6%, , bubble green pepper sauce 6%, soyabean protein powder 4.0%, ginger powder 4.0%, water 25%, egg 5%, duck bone meal 0.5%, white granulated sugar 1%, cooking wine 4%, natrium nitrosum 0.005%, sodium isoascorbate 0.03%, sodium phosphate trimer 0.15%, sodium pyrophosphate 0.15%, monosodium glutamate 0.4%, roast duck essence 0.025%, bubble green pepper essence 0.01%, monascorubin 0.015%, carragheen 0.3%.Quality improver condition is: TG enzyme 0.45%, operative temperature 50 DEG C, action time 2.0h.
Its preparation method is as follows:
(1) raw meat process: the duck skin in duck brisket and duck are split.Duck removes obvious visible connective tissue, muscle tendon, lymph, fat and foreign material, and is divided into the length of side to be about the fourth shape of 2cm.Duck skin is cut into the fritter of 3cm × 3cm.Duck and duck skin meat grinder are rubbed, respectively by meat grinder 2 times.Pig show condition rubs.。
(2) steep the preparation of green pepper sauce: bubble green pepper and water are placed in soy bean milk making machine according to the ratio of 1:4 the 5min that pulls an oar and make homogenate, then drain 30min with screen cloth, in the homogenate after draining, add the bubble green pepper water of 20%, bubble green pepper sauce can be obtained.Save backup under 4 DEG C of conditions.
(3) preparation of duck bone meal: the duck thigh bone put in order is added suitable quantity of water and be placed in high-pressure sterilizing pot (121 DEG C, 0.1MPa, 1h), duck thigh bone clear water after softening is cleaned, fritter is broken into pulverizer, about 48h ~ 72h is dried under about 60 DEG C, powder is broken into again with pulverizer, then be processed into bone meal granularity with colloid mill and be less than 180 orders, feel is fine and smooth, and entrance is without harsh feeling.Obtained duck bone meal is placed on dry place for subsequent use.
(4) pickle: according to curing formula requirement, salt 1.5%, white granulated sugar 1.0%, cooking wine 4.0%, natrium nitrosum 0.005%, sodium isoascorbate 0.015%, cycloheptaamylose 0.1% are joined in meat respectively, mixes, at 4 DEG C, pickle 48h.Attention duck skin, pig show condition do not add natrium nitrosum and sodium isoascorbate when pickling.
(5) cut and mix: the duck pickled is cut in cutmixer and mixes 30s, then the mixture of duck skin and pig show condition is transferred to cutmixer to cut and mix 30s, add the additives such as starch, TG enzyme, duck bone meal again to cut and mix 2min, cut the process of mixing add ice bits control temperature lower than 12 DEG C, and the ice added bits total amount be raw meat heavy 25%.
(6) die-fillingly boiling: get clean gauze, with clear water adhesional wetting, be filled in mould, by cutting on gauze that the mixture after mixing transfers in mould rapidly, with spoon, meat being filled evenly, cover mold.Mould is acted on 2h under 50 DEG C of conditions, under 95 DEG C of conditions, then acts on 5min to go out enzyme.Go out the product boiling 30min in boiling water after enzyme.
(7) slice packaging: cooled by the meat after boiling, use polyethylene co-extruded film bag, 30g/ vacuum packaging, arranging pumpdown time is 30s, seals in the vacuum of more than 0.09MPa.
(8) sterilization: the bubble green pepper local flavor luncheon duck meat of the 30g/ bag after vacuum packaging, 75 DEG C, under 30min condition to its sterilization.
(9) product inspection: the detection according to national standard, finished product being carried out to physics and chemistry, microorganism and heavy metal index.

Claims (1)

1. a bubble green pepper local flavor luncheon duck meat, it is characterized in that, comprise following percentage by weight, recipe ingredient: duck: duck skin: pig show condition compares 15:2:3, with duck, duck skin and pig show condition are 100, cycloheptaamylose 0.1%, salt 1.5%, starch 6%, bubble green pepper sauce 6%, soyabean protein powder 4.0%, ginger powder 4.0%, water 25%, egg 5%, duck bone meal 0.5%, white granulated sugar 1%, cooking wine 4%, natrium nitrosum 0.005%, sodium isoascorbate 0.03%, sodium phosphate trimer 0.15%, sodium pyrophosphate 0.15%, monosodium glutamate 0.4%, roast duck essence 0.025%, bubble green pepper essence 0.01%, monascorubin 0.015%, carragheen 0.3% and quality improver, wherein, described quality improver condition is: TG enzyme 0.45%, operative temperature 50 DEG C, action time 2.0h.
CN201310233872.8A 2013-06-14 2013-06-14 Preparation method of luncheon duck meat with pickled pepper flavor Expired - Fee Related CN103315323B (en)

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CN103637229B (en) * 2013-12-03 2015-08-19 成都大学 A kind of preconditioned crystal burger and processing method thereof
CN104126814A (en) * 2014-06-13 2014-11-05 蚌埠锦徽食品有限公司 Chicken fillets with pickled peppers and preparation method thereof
CN104187759A (en) * 2014-07-18 2014-12-10 遂宁市三丰食品有限公司 Spicy lunch meat can and preparation method thereof
CN104286896A (en) * 2014-10-11 2015-01-21 上海梅林(荣成)食品有限公司 Canned fish luncheon meat and preparing method thereof
CN106962810A (en) * 2017-05-17 2017-07-21 四川怡味贸易有限公司 A kind of processing method of Chinese prickly ash local flavor meat gruel can

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