CN104543962A - Duck meat paste and preparation method thereof - Google Patents

Duck meat paste and preparation method thereof Download PDF

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Publication number
CN104543962A
CN104543962A CN201510015258.3A CN201510015258A CN104543962A CN 104543962 A CN104543962 A CN 104543962A CN 201510015258 A CN201510015258 A CN 201510015258A CN 104543962 A CN104543962 A CN 104543962A
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CN
China
Prior art keywords
duck
parts
weight
monosodium glutamate
starch
Prior art date
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CN201510015258.3A
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Chinese (zh)
Inventor
张其蒙
张政
张灵敏
毛瑞丰
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广西大学
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Application filed by 广西大学 filed Critical 广西大学
Priority to CN201510015258.3A priority Critical patent/CN104543962A/en
Publication of CN104543962A publication Critical patent/CN104543962A/en

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Abstract

The invention discloses a duck meat paste and a preparation method thereof, and relates to the field of food processing. The duck meat paste is prepared by taking 95-100 parts by weight of duck meat as a raw material and taking 35-40 parts by weight of enzymatic hydrolysate, 5-6 parts by weight of starch, 2-5 parts by weight of sugar, 1-2 parts by weight of salt, 1 part by weight of sauce, 0.2 part by weight of monosodium glutamate and 3-5 parts by weight of carrageenan as auxiliary materials. According to the duck meat paste, the duck meat is subjected to enzymolysis by using the enzymatic hydrolysate so as to become fresh and tender and easy to chew, and the duck meat is mellow in flavor and delicious in taste through the proportion control of other ingredients; in addition, the duck meat paste is optimal in viscosity through the proper addition of the starch and the carrageenan.

Description

A kind of duck meat sauce and preparation method thereof
Technical field
The present invention relates to food processing field, be specifically related to a kind of duck meat sauce and preparation method thereof.
Background technology
Duck is the superior sumptuous courses at a meal on dining table, also be the excellent food that people nourish, nutritive value and the chicken of duck are similar, but in the traditional Chinese medical science, the food that duck eats mostly is aquatic organism, therefore its meat nature and flavor are sweet, cold, enter lung stomach kidney channel, there is nourishing, nourishing the stomach, kidney tonifying, except the hot hectic fever due to yin of consumptive disease, consumer edema, only hot dysentery, effect such as relieving cough and reducing sputum grade, the people of heat is had to be suitable for eating duck in all bodies, have a delicate constitution, poor appetite, heating, be hard and dry and people's food more useful of oedema, also legend among the people, duck is pulmonary tuberculosis patient " panacea ", Compendium of Material Medica is recorded: duck " main large qi-restoratives labor, to sterilize most heat, diuresis, except oedema, dissipate-swelling is full, profit internal organs, move back sore to swell, arresting convulsion epilepsy, Shi Yang duck big country of China, duck product is also considered as the delicious food on dining table always by common people, but eliminate kind duck due to individuality larger, meat is more coarse, be difficult to process stewed duck with bean sauce, the meat products such as roast duck, it is relatively less that kind of the research of duck development is eliminated in domestic utilization.
Summary of the invention
Problem to be solved by this invention there is provided a kind of processing method of superseded kind duck, improves the value of eliminating kind of duck.
Object of the present invention can be achieved through the following technical solutions:
A kind of duck meat sauce, take duck as raw material, simultaneously with enzymolysis liquid, starch, sugar, salt, soy sauce, monosodium glutamate and carragheen for auxiliary material is made, by weight, duck 95-100 part, enzymolysis liquid 35-40 part, starch 5-6 part, sugared 2-5 part, salt 1-2 part, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 3-5 part.
Preferably, described a kind of duck meat sauce take duck as raw material, simultaneously with enzymolysis liquid, starch, sugar, salt, soy sauce, monosodium glutamate and carragheen for auxiliary material is made, by weight, duck 100 parts, enzymolysis liquid 40 parts, starch 6 parts, sugar 3 parts, salt 1.5 parts, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 5 parts.
Preferably, described enzymolysis liquid is the compound protease of 1:1 and flavor protease composition according to weight ratio.
A kind of preparation method preparing described duck meat sauce comprises the following steps:
1) get duck to smash to pieces, the duck of rejecting bone, skin, connective tissue and bruise tissue is cleaned, drained, is cut into the duck grain of soya bean size;
2) duck adds enzymolysis liquid enzymolysis, temperature 55 DEG C, pH6.5, enzyme digestion reaction time 6h;
3) heat, add starch, sugar, salt, soy sauce, monosodium glutamate and carragheen and mix;
4) concentrated, slow fire boils 25-30 minute, adds monosodium glutamate and mixes, namely obtain duck meat sauce;
5) sterilization, filling.
Adopt technical scheme of the present invention, take duck as raw material, simultaneously with enzymolysis liquid, starch, sugar, salt, soy sauce, monosodium glutamate and carragheen for auxiliary material is made, adding of enzymolysis liquid makes the meat of kind of duck obtain refinement, fresher and tenderer, the appropriate proportioning of starch and carragheen, make the viscosity of duck meat sauce best, the ratio of sugar, salt, soy sauce, monosodium glutamate makes duck meat sauce taste more delicious, good to eat, and the proportioning of enzymolysis liquid and working environment control appropriate, make duck with rich flavor.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
A kind of duck meat sauce take duck as raw material, simultaneously with enzymolysis liquid, starch, sugar, salt, soy sauce, monosodium glutamate and carragheen for auxiliary material is made, by weight, duck 100 parts, enzymolysis liquid 40 parts, starch 6 parts, sugar 3 parts, salt 1.5 parts, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 5 parts, described enzymolysis liquid is the compound protease of 1:1 and flavor protease composition according to weight ratio.
A preparation method for duck meat sauce, comprises the steps:
1) get duck to smash to pieces, the duck of rejecting bone, skin, connective tissue and bruise tissue is cleaned, drained, is cut into the duck grain of soya bean size;
2) duck adds enzymolysis liquid enzymolysis, temperature 55 DEG C, pH6.5, enzyme digestion reaction time 6h, and by weight: duck 100 parts, enzymolysis liquid 40 parts, wherein said enzymolysis liquid is by weight the compound protease and the flavor protease composition that are 1:1;
3) heat, add starch, sugar, salt, soy sauce, monosodium glutamate and carragheen and mix, by weight: duck 100 parts, enzymolysis liquid 40 parts, starch 6 parts, sugar 3 parts, salt 1.5 parts, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 5 parts;
4) concentrated, slow fire boils 25-30 minute, adds monosodium glutamate and mixes, namely obtain duck meat sauce;
5) sterilization, filling.
Based on above-mentioned, by optimizing formula and the Making programme of duck meat sauce, duck 95-100 part, enzymolysis liquid 35-40 part, starch 5-6 part, sugared 2-5 part, salt 1-2 part, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 3-5 part, make that the mouthfeel of duck meat sauce is good, local flavor is good, modest viscosity, and adding of enzymolysis liquid can make that duck is more fresh and tender easily to be chewed, increase kind of a duck utilization rate.
Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.

Claims (4)

1. a duck meat sauce, it is characterized in that, take duck as raw material, simultaneously with enzymolysis liquid, starch, sugar, salt, soy sauce, monosodium glutamate and carragheen for auxiliary material is made, by weight, duck 95-100 part, enzymolysis liquid 35-40 part, starch 5-6 part, sugared 2-5 part, salt 1-2 part, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 3-5 part.
2. a kind of duck meat sauce according to claim 1, it is characterized in that: take duck as raw material, simultaneously with enzymolysis liquid, starch, sugar, salt, soy sauce, monosodium glutamate and carragheen for auxiliary material is made, by weight, duck 100 parts, enzymolysis liquid 40 parts, starch 6 parts, sugar 3 parts, salt 1.5 parts, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 5 parts.
3. a kind of duck meat sauce according to claim 1, is characterized in that: described enzymolysis liquid is compound protease and the flavor protease composition of 1:1 according to weight ratio.
4. prepare a method for the duck meat sauce described in claim 1-3 any one, it is characterized in that, the method specifically comprises the following steps:
1) get duck to smash to pieces, the duck of rejecting bone, skin, connective tissue and bruise tissue is cleaned, drained, is cut into the duck grain of soya bean size;
2) duck adds enzymolysis liquid enzymolysis, temperature 55 DEG C, pH6.5, enzyme digestion reaction time 6h;
3) heat, add starch, sugar, salt, soy sauce, monosodium glutamate and carragheen and mix;
4) concentrated, slow fire boils 25-30 minute, adds monosodium glutamate and mixes, namely obtain duck meat sauce;
5) sterilization, filling.
CN201510015258.3A 2015-01-13 2015-01-13 Duck meat paste and preparation method thereof CN104543962A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105105190A (en) * 2015-09-06 2015-12-02 徐州工程学院 Duck meat paste and preparation method thereof
CN107788493A (en) * 2017-10-23 2018-03-13 安徽滁州多利食品有限公司 A kind of fermentation type beef sauce and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100821624B1 (en) * 2007-08-21 2008-04-14 주식회사 매일건강 Primary-roasted sulfur-duck meat, and methods for manufacturing foodstuffs and for cooking meat dish thereof
CN102885322A (en) * 2012-10-11 2013-01-23 宁波大学 Functional duck meat square leg and preparation method thereof
CN104509836A (en) * 2014-12-30 2015-04-15 安徽先知缘食品有限公司 Duck sauce and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100821624B1 (en) * 2007-08-21 2008-04-14 주식회사 매일건강 Primary-roasted sulfur-duck meat, and methods for manufacturing foodstuffs and for cooking meat dish thereof
CN102885322A (en) * 2012-10-11 2013-01-23 宁波大学 Functional duck meat square leg and preparation method thereof
CN104509836A (en) * 2014-12-30 2015-04-15 安徽先知缘食品有限公司 Duck sauce and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
刘春利,等: "鸭肉调味酱的制备", 《食品工业科技》, no. 15, 31 December 2012 (2012-12-31) *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105105190A (en) * 2015-09-06 2015-12-02 徐州工程学院 Duck meat paste and preparation method thereof
CN107788493A (en) * 2017-10-23 2018-03-13 安徽滁州多利食品有限公司 A kind of fermentation type beef sauce and preparation method thereof

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Application publication date: 20150429

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