CN106983115A - A kind of special flavor feature duck soup and preparation method thereof - Google Patents
A kind of special flavor feature duck soup and preparation method thereof Download PDFInfo
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- CN106983115A CN106983115A CN201710116859.2A CN201710116859A CN106983115A CN 106983115 A CN106983115 A CN 106983115A CN 201710116859 A CN201710116859 A CN 201710116859A CN 106983115 A CN106983115 A CN 106983115A
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of special flavor feature duck soup and preparation method thereof, feature be will raise the old duck of more than 1 year slaughter, it is boiling hot pluck, remove internal organ, clean up after, bulk is cut into poultry dicer, add red bean powder, laver powder and powdered glucose dispensing, after well mixed, sterilization, cooling, inoculation, fermentation, dispensing, inner packing, sterilizing, cooling, outer packing, a kind of special flavor feature duck soup product with functions such as anti-oxidant and immunological regulations is obtained, advantage is that products taste is good；The flavone glycoside for being difficult to absorb in red bean can be converted into the flavone aglycone easily absorbed by sweet yeast for brewing rice wine with producing β glucuroides in aspergillus oryzae fermentation process, improve the bioactivity such as its anti-oxidant, immunological regulation；Additionally, due to the laver powder and Chinese yam that with the addition of rich in polysaccharide, seaweed has anti-oxidant and immunoloregulation function with Chinese yam polysaccharide.
Description
Technical field
The present invention relates to a kind of duck soup, more particularly, to a kind of special flavor feature duck soup and preparation method thereof.
Background technology
Koji is saccharolytic and yeast preparation, and the microorganism contained by it mainly has head mold, Mucor and a small amount of yeast.In hair
Saccharolytic starches down into glucose first during ferment, and breaks down proteins are into amino acid, and then a small amount of yeast is again by Portugal
It is sugared to change into alcohol through glycolytic pathway.Aspergillus oryzae is the bacterial strain that a class produces complex enzyme, in addition to protease is produced, can also produce starch
Enzyme, carbohydrase, cellulase, phytase etc..In the presence of amylase, the straight chain in raw material, amylopectin are degraded to paste
Smart and various low molecule carbohydrates, such as maltose, glucose；In the presence of protease, by stodgy high molecular weight protein
Matter is degraded to peptone, polypeptide and various amino acid, and the material drop that can absorb the hardly possible such as crude fibre in auxiliary material, phytic acid
Solution, improves nutritive value, health-care efficacy and digestibility, is widely used in the fermentation industries such as food, feed, production kojic acid, wine brewing.
Red bean contains abundant nutriment, wherein content of starch 41.83-59.89%, protein content 16.33-
29.2%, also containing B family vitamins such as a certain amount of isoflavones, calcium, phosphorus, ferro element and thiamines.It has very high medicinal valency
Value and good health-care effect, it plays the role of clearing heat and detoxicating, invigorating spleen and reinforcing stomach, inducing diuresis to remove edema, ventilation relieving restlessness, can treat urine not
The diseases such as profit, edema due to deficiency of the spleen, tinea pedis.《Sheng Nong's herbal classic》Middle title red bean is " product in food medicine, category ", can " logical small intestine, it is sharp small
Just, detumescence and apocenosis, heat reliving and toxin-eliminating controls rush down dysentery tinea pedis, quenches the thirst and relieve the effect of alcohol, tire under promoting lactation ".
Laver nutritive enriches, and its protein content exceedes sea-tangle, and contains more carrotene and riboflavin.Per 100g
Dry laver 24-28g containing protein, fat 0.9 gram, carbohydrate 31-50g, 330 milligrams of calcium, 440 milligrams of phosphorus, 32 milligrams of iron,
1.23 milligrams of carrotene .07 milligrams of Riboflavin Tetrabutyrate, 5.1 milligrams of niacin, alanine 3.4g, glutamic acid 3.2g, glycine
2.4g, leucine 2.6g, isoleucine 1.4g, its protein, iron, phosphorus, calcium, riboflavin, carrotene equal size occupy various vegetables
Hat, therefore seaweed has the laudatory title of " nutrition treasure-house " again.It is seaweed sweet-salty, cold, enter lung channel；With resolving phlegm and softening hard masses, clearing away heat and promoting diuresis,
Effect of kidney tonifying nourishing heart；For goitre, oedema, chronic bronchitis, cough, gonorrhoea, tinea pedis, hypertension etc..
The nutritive value of duck is very high, and protein content is high, and fat content is low.Duck is B family vitamin and dimension in meat
Raw element E contents are more, and the content of the mineral matter such as potassium, iron, copper, zinc is also all enriched very much.Duck is nutritious, is particularly suitable for the summer
Autumn goes on a diet use, can supplement the nutrition consumed excessively, the discomfort that hot summer weather is brought to human body can be eliminated again.Duck is sweet, salty, property
Be slightly cold, have effects that tonifying-Yin and nourishing-stomach, clearing lung-heat enrich blood, inducing diuresis for removing edema, available for bruise headache, deficiency of Yin insomnia, cough with lung heat, kidney
The diseases such as scorching oedema, difficult urination, low-heat.《Daily book on Chinese herbal medicine》Described in：Duck " can grow the five internal organs three cloudy, the heat of clear consumptive disease, solution of enriching blood
Water, nourishing the stomach to improve the production of body fluid ".In addition, duck blood have enrich blood, clearing heat and detoxicating effect, duck's egg has enriching yin qi-restoratives, the work(of clearing heat and moistening dryness
Energy.
China is duck culturing big country, year nearly 4,000,000,000 of the amount of delivering for sale, account for global more than 80%, but the duck processing of China
Product is relatively simple, mainly based on sauce, halogen, burning, roasting product.Duck soup be the long traditional meat of China's production history it
One, liked always by consumers in general.But, duck soup product category and function in the market is single, also without profit
The correlative study for making special flavor feature duck soup product with sweet yeast for brewing rice wine and mucor mixed fermentation is reported.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of not only unique flavor, and with anti-oxidant and immune tune
Special flavor feature duck soups of function such as section and preparation method thereof.
The present invention solve the technical scheme that is used of above-mentioned technical problem for：A kind of special flavor feature duck soup, will
Raise after the old duck of more than 1 year slaughters, scalds and pluck, remove internal organ, clean up, bulk, addition red bean are cut into poultry dicer
Powder, laver powder and powdered glucose dispensing, be well mixed after, sterilization, cooling, inoculation, fermentation, dispensing, inner packing, sterilizing, cooling,
Outer packing, obtains a kind of special flavor feature duck soup product with functions such as anti-oxidant and immunological regulations.
The preparation method of above-mentioned special flavor feature duck soup, comprises the following steps：
（1）It is prepared by aspergillus oryzae spore suspension：With oese, picking aspergillus oryzae mycelia is cultivated in equipped with a small amount of PDA from slant strains
Rule in the conical flask of base, be placed in 26-28 DEG C of culture, cultivated vigorous to mycelia and spore growth, cover whole surface, then
A small amount of sterilized water is added, mycelia is blended with oese to muddy shape, is filtered with four layers of sterile gauze to sterilized conical flask
In, spore suspension is made and is placed under the conditions of 4 DEG C, is used for inoculation；
（2）The preparation of lactic acid bacteria fermenting agent
A. lactic acid bacteria strains are activated：Under aseptic technique, Pediococcus pentosaceus and strain of lactobacillus acidophilus are inoculated in respectively
In MRS fluid nutrient mediums, cultivated 16-24 hours in 37-43 DEG C of incubator；
B. the preparation of lactic acid bacteria fermenting agent：By the Pediococcus pentosaceus after activation and strain of lactobacillus acidophilus in aseptic technique
Under, it is seeded in is cooled to after pasteurize in 37-43 DEG C of 10-12.0wt% degreasing milk mediums respectively, in 37-43 DEG C of guarantor
Cultivated 4-6 hours in incubator, its viable count is reached 107cfu/mL；
（3）It is prepared by laver powder：Dry laver is crushed with pulverizer；
（4）It is prepared by red bean powder：After going the removal of impurity clean red bean, put small fire in pot into and fry slowly until generation fragrance, cooling
Afterwards, fine powder is worn into pulverizer；
（5）The preparation of duck block：To raise the old duck of more than 1 year slaughter, it is boiling hot pluck, remove internal organ, clean up after, use poultry
Dicer, is cut into the fritter that size is 1-2 cubic centimetres；
（6）Dispensing, mixing：Red bean powder is made into 60 wt% lake shape liquid, then in duck block gross mass 15-25% ratio
It is added in duck block, while addition duck block gross mass 5-10% laver powder and 1.0-2.0% powdered glucose, mixing respectively
After uniform, 75-80 DEG C of insulation sterilization 10-15min is cooled to after 40 DEG C and obtains duck original mixture, then initial in duck
The vigor that duck initial mixing amount of substance 0.01-0.02% is added in mixture is 20-40u/mg flavor protease, 2.50-
4.0% Pediococcus pentosaceus leavening, 2.5-3.50% lactobacillus acidophilus leavening, it is well mixed to obtain duck mixture；
（7）Step fermentation：By step（6）After obtained duck mixture ferments 2.5-4.0 hours at 37-40 DEG C, it is cooled to
30 DEG C, then addition duck mixture quality 2.0-3.0% sweet wine starter powder, 1.5-3.50% aspergillus oryzae spore in duck mixture
Sub- suspension, after being well mixed, is put into pallet, spreads out into 1-2 cm thicks, and continuing to ferment at 25-29 DEG C obtains duck in 24-62 hours
Meat fermentation product；
（8）Dispensing sterilization packaging：Added in duck tunning duck tunning quality 5.0-8.0% yam flour or
20.0-30.0% is cut into the monosodium glutamate of the fresh yam of strip, 12.0-18.0% salt and 0.05-0.15%, after being well mixed, presses
Every bag of 250-500 gram weight, after being vacuum-packed with retort pouch, 95-105 DEG C of insulation sterilization 15-30min, sterilization is cooled down after terminating
To room temperature, then carry out outer packing and obtain special flavor feature duck soup.
The compound method of described MRS fluid nutrient mediums is as follows：By peptone l0g, beef extract l0g, yeast extract
5g, K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 lmL, MgSO47H2O 0.5g and
MnSO40.25g is dissolved in distilled water 1000mL, pH6.2~6.4, in 121 DEG C of sterilizing 20min；
The compound method of described 10-12.0wt% degreasing milk mediums is as follows：Skimmed milk power is dissolved in water and is configured to 10-
After 12.0wt% concentration, in after 85-95 DEG C of insulation sterilization 15-20min, cooling is made；
The compound method of described PDA culture medium is as follows：Potato 200.0g（Chopping, boiling water boiling 30min filters to take its clear
Liquid）, glucose 200.0g, agar 20.0g are settled to 1000mL, 121 DEG C of sterilizing 15min with distilled water.
Compared with prior art, the advantage of the invention is that：Present invention firstly discloses utilize koji, aspergillus oryzae and breast
Prepared by sour bacterium mixed fermentation and food flavor enzyme enzymolysis have anti-oxidant and immunoloregulation function special flavor duck soup method, this system
Preparation Method contains due to the addition of red bean powder, laver powder, exogenous protease and multi-strain fermentation, the free amino acid and polypeptide of product
Amount improves 40-60%, and with abundant ferment local-flavor material, moreover, powdered glucose promotes micro- life in koji, aspergillus oryzae
The growth of thing, fermentation produces ethanol, can eliminate the bilgy odour of duck, therefore products obtained therefrom mouthfeel is good；Sweet yeast for brewing rice wine（Head mold and yeast）
The flavone glycoside for being difficult to absorb in red bean can be converted into easy absorption with producing beta-glucosidase in aspergillus oryzae fermentation process
Flavone aglycone, improve the bioactivity such as its anti-oxidant, immunological regulation；Additionally, due to the laver powder that with the addition of rich in polysaccharide with
Chinese yam, seaweed and Chinese yam polysaccharide have an anti-oxidant and immunoloregulation function, thus the duck soup developed have it is anti-oxidant and immune
Regulatory function, its TAC and suppress hydroxyl radicals than common duck soup be respectively increased 89.25% with
125.34%。
Embodiment
The present invention is described in further detail with reference to embodiments.
First, experimental determining method
1st, oxidation resistance index determining
（1）The measure of TAC：The concentrate obtained by centrifugation is added in oxidation reaction system, is reacted using Fenton
System produces hydroxy radical, using ascorbic acid as positive control, and reaction terminates to determine light absorption value at 510nm；Total antioxygen
Change ability is calculated by following formula：
。
（2）The measure of ultra-oxygen anion free radical：In reaction system, every liter of sample reacts 40min at 37 DEG C and suppressed
The changing value of ultra-oxygen anion free radical that is suppressed of vitamin C of the ultra-oxygen anion free radical equivalent to 1mg be a work
Unit of force.
OD1：The absorbance of control tube；OD2：Determine the absorbance of pipe；OD3：The absorbance of standard pipe.
（3）The measure of hydroxy radical：Fenton reactions are the chemical reaction of most common generation hydroxy radical, H2O2Amount
Hydroxy radical is produced with Fenton reactions to be directly proportional, and after electron acceptor is given, is used gress reagent colour developments, is formed red material,
The number of its colour generation and hydroxy radical is proportional.
Standard pipe concentration is 8.824mmol/L；Sampling amount is 1mL；OD1：The absorbance of control tube；OD2：Determine the extinction of pipe
Degree；OD3：The absorbance of standard pipe；OD4：The absorbance of blank tube.
2nd, immune indexes are determined
（1）Experimental animal is grouped and gavage
60 mouse are randomly divided into 3 groups, every group 20.Respectively Normal group, endoxan（CY）The fragrant tripe of control group, CY+
Crude extract group（Experimental group）.After mouse adapts to one week, start gavage, Normal group and the daily gavage physiology salt of CY control groups
Water 0.10ml/10g body weight, the daily gavage Yoghourt of experimental group slightly puies forward 0.10ml/10g body weight, continuous 30 days.At first 5 days of gavage,
In addition to Normal group, endoxan（CY）The endoxan 100mg/kg body weight of isometric(al) is injected intraperitoneally in control group daily.
（2）Organ index calculation formula
Each group mouse is weighed after last dose 24h, and tail vein takes blood, is taken off cervical vertebra and is put to death after mouse, takes liver, spleen and chest
Gland.Weighed on electronic balance calculating spleen index and thymus index are blotted with filter paper.
Thymus gland（Spleen）Index=。
（3）Phagocytic index is determined
Clean up indexK=, phagocytic index α=
K：The index of not calibrated phagocytosis；OD1：Blood specimen OD values at 2 minutes；OD2：Blood specimen OD values at 20 minutes.
2nd, specific embodiment
Embodiment 1
A kind of special flavor feature duck soup, the old duck for raising more than 1 year is slaughtered, is scalded and is plucked, removes internal organ, cleaning up
Afterwards, bulk is cut into poultry dicer, red bean powder, laver powder and powdered glucose dispensing is added, after being well mixed, sterilize, cool down,
Inoculation, fermentation, dispensing, inner packing, sterilizing, cooling, outer packing, obtain a kind of spy with functions such as anti-oxidant and immunological regulations
Color local flavor feature duck soup product, specifically includes following steps：
（1）It is prepared by aspergillus oryzae spore suspension：With oese, picking aspergillus oryzae mycelia is cultivated in equipped with a small amount of PDA from slant strains
Rule in the conical flask of base, be placed in 27 DEG C of cultures, cultivated vigorous to mycelia and spore growth, cover whole surface, Ran Houjia
Enter a small amount of sterilized water, mycelia blended with oese to muddy shape, is filtered with four layers of sterile gauze into sterilized conical flask,
Spore suspension is made to be placed under the conditions of 4 DEG C, is used for inoculation；
（2）The preparation of lactic acid bacteria fermenting agent
A. lactic acid bacteria strains are activated：Under aseptic technique, Pediococcus pentosaceus and strain of lactobacillus acidophilus are inoculated in respectively
In MRS fluid nutrient mediums, cultivated 20 hours in 40 DEG C of incubator；
B. the preparation of lactic acid bacteria fermenting agent：By the Pediococcus pentosaceus after activation and strain of lactobacillus acidophilus in aseptic technique
Under, it is seeded in is cooled to after pasteurize in 40 DEG C of 11.0wt% degreasing milk mediums respectively, is cultivated in 40 DEG C of incubators
5 hours, its viable count is set to reach 107cfu/mL；
（3）It is prepared by laver powder：Dry laver is crushed with pulverizer；
（4）It is prepared by red bean powder：After going the removal of impurity clean red bean, put small fire in pot into and fry slowly until generation fragrance, cooling
Afterwards, fine powder is worn into pulverizer；
（5）The preparation of duck block：To raise the old duck of more than 1 year slaughter, it is boiling hot pluck, remove internal organ, clean up after, use poultry
Dicer, is cut into the fritter that size is 1-2 cubic centimetres；
（6）Dispensing, mixing：Red bean powder is made into 60 wt% lake shape liquid, then added in 20% ratio of duck block gross mass
Into duck block, at the same the laver powder and 1.5% powdered glucose of addition duck block gross mass 8% respectively, after being well mixed, 78 DEG C
Insulation sterilization 12min, is cooled to after 40 DEG C and obtains duck original mixture, at the beginning of then adding duck in duck original mixture
The vigor of beginning mixture quality 0.015% is 20-40u/mg flavor protease, 3.2% Pediococcus pentosaceus leavening, 3.0%
Lactobacillus acidophilus leavening, it is well mixed to obtain duck mixture；Relatively good wind can be produced in ferment-fermented fermentation process
Taste and the higher beta-glucosidase enzyme activity of generation；
（7）Step fermentation：By step（6）After obtained duck mixture ferments 3.8 hours at 38 DEG C, 30 DEG C are cooled to, then
Sweet wine starter powder, the 2.8% aspergillus oryzae spore suspension of duck mixture quality 2.5% are added in duck mixture, is well mixed
Afterwards, it is put into pallet, spreads out into 1-2 cm thicks, continuing to ferment at 27 DEG C obtains duck tunning in 48 hours；
（8）Dispensing sterilization packaging：Add in duck tunning duck tunning quality 7.0% yam flour, 15.0%
Salt, 0.1% monosodium glutamate, after being well mixed, by every bag of 250-500 gram weight, after being vacuum-packed with retort pouch, 100 DEG C of insulations are killed
Bacterium 22min, sterilization is cooled to room temperature after terminating, then carries out outer packing and obtain special flavor feature duck soup.
The compound method of above-mentioned MRS fluid nutrient mediums is as follows：By peptone l0g, beef extract l0g, yeast extract 5g,
K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 lmL, MgSO47H2O 0.5g and
MnSO40.25g is dissolved in distilled water 1000mL, pH6.2~6.4, in 121 DEG C of sterilizing 20min.
The compound method of above-mentioned 10-12.0wt% degreasing milk mediums is as follows：Skimmed milk power is dissolved in water and is configured to 10-
After 12.0wt% concentration, in after 85-95 DEG C of insulation sterilization 15-20min, cooling is made；
The compound method of above-mentioned PDA culture medium is as follows：Potato 200.0g（Chopping, boiling water boiling 30min filters to take its clear liquid）,
Glucose 200.0g, agar 20.0g, 1000mL, 121 DEG C of sterilizing 15min are settled to distilled water.
Embodiment 2
With above-described embodiment 1, its difference is：
Step（1）In prepared by aspergillus oryzae spore suspension：Aspergillus oryzae mycelia is placed in 26 DEG C of cultures；
Step（2）In the preparation of lactic acid bacteria fermenting agent：Pediococcus pentosaceus and strain of lactobacillus acidophilus are inoculated in MRS liquid respectively
In body culture medium, cultivated 24 hours in 37 DEG C of incubator；Pediococcus pentosaceus after activation and strain of lactobacillus acidophilus are existed
Under aseptic technique, it is seeded in is cooled to after pasteurize in 37 DEG C of 10wt% degreasing milk mediums respectively, in 37 DEG C of guarantor
Cultivated 6 hours in incubator；
Step（6）In dispensing, mixing：Red bean powder is made into 60wt% lake shape liquid, then by 15% ratio of duck block gross mass
Example is added in duck block, while the laver powder and 1.0% powdered glucose of addition duck block gross mass 50% respectively, is well mixed
Afterwards, 80 DEG C of insulation sterilization 10min, are cooled to after 40 DEG C and obtain duck original mixture, then add in duck original mixture
The vigor for entering duck initial mixing amount of substance 0.01% is 20-40u/mg flavor protease, the fermentation of 2.5% Pediococcus pentosaceus
Agent, 2.5% lactobacillus acidophilus leavening, it is well mixed to obtain duck mixture；
Step（7）In step fermentation：After duck mixture is fermented 4.0 hours at 37 DEG C, 30 DEG C are cooled to, then it is mixed in duck
Sweet wine starter powder, the 1.5% aspergillus oryzae spore suspension of duck mixture quality 2.0% are added in compound, after being well mixed, support is put into
In disk, 1-2 cm thicks are spread out into, continue to ferment 62 hours at 25 DEG C；
Step（8）In dispensing sterilization packaging：Duck tunning quality 5.0-8.0% Chinese yam is added in duck tunning
Powder（Or 20.0-30.0% is cut into the fresh yam of strip）, 12.0-18.0% salt, 0.05-0.15% monosodium glutamate, be well mixed
Afterwards, by every bag of 250-500 gram weight, after being vacuum-packed with retort pouch, in 95-105 DEG C of insulation sterilization 15-30min.
Embodiment 3
With above-described embodiment 1, its difference is：
Step（1）In prepared by aspergillus oryzae spore suspension：Aspergillus oryzae mycelia is placed in 28 DEG C of cultures；
Step（2）In the preparation of lactic acid bacteria fermenting agent：Pediococcus pentosaceus and strain of lactobacillus acidophilus are inoculated in MRS liquid respectively
In body culture medium, cultivated 16 hours in 43 DEG C of incubator；Pediococcus pentosaceus after activation and strain of lactobacillus acidophilus are existed
Under aseptic technique, it is seeded in is cooled to after pasteurize in 43 DEG C of 12.0wt% degreasing milk mediums respectively, at 43 DEG C
Cultivated 4 hours in incubator；
Step（6）In dispensing, mixing：Red bean powder is made into 60wt% lake shape liquid, then by 25% ratio of duck block gross mass
Example is added in duck block, while the laver powder and 2.0% powdered glucose of addition duck block gross mass 10% respectively, is well mixed
Afterwards, 80 DEG C of insulation sterilization 10min, are cooled to after 40 DEG C and obtain duck original mixture, then add in duck original mixture
The vigor for entering duck initial mixing amount of substance 0.02% is 20-40u/mg flavor protease, the fermentation of 4.0% Pediococcus pentosaceus
Agent, 3.5% lactobacillus acidophilus leavening, it is well mixed to obtain duck mixture；
Step（7）In step fermentation：After duck mixture is fermented 2.5 hours at 40 DEG C, 30 DEG C are cooled to, then it is mixed in duck
Sweet wine starter powder, the 3.5% aspergillus oryzae spore suspension of duck mixture quality 3.0% are added in compound, after being well mixed, support is put into
In disk, 1-2 cm thicks are spread out into, continue to ferment 24 hours at 29 DEG C；
Step（8）In dispensing sterilization packaging：Added in duck tunning duck tunning quality 8.0% yam flour,
18.0% salt, 0.15% monosodium glutamate, after being well mixed, by every bag of 250-500 gram weight, after being vacuum-packed with retort pouch, in
105 DEG C of insulation sterilization 15min.
Embodiment 4
With above-described embodiment 1, its difference is：
Step（1）In prepared by aspergillus oryzae spore suspension：Aspergillus oryzae mycelia is placed in 26.5 DEG C of cultures；
Step（2）In the preparation of lactic acid bacteria fermenting agent：Pediococcus pentosaceus and strain of lactobacillus acidophilus are inoculated in MRS liquid respectively
In body culture medium, cultivated 22 hours in 38 DEG C of incubator；Pediococcus pentosaceus after activation and strain of lactobacillus acidophilus are existed
Under aseptic technique, it is seeded in is cooled to after pasteurize in 38 DEG C of 11.5wt% degreasing milk mediums respectively, at 38 DEG C
Cultivated 5.5 hours in incubator；
Step（6）In dispensing, mixing：Red bean powder is made into 60wt% lake shape liquid, then by 18% ratio of duck block gross mass
Example is added in duck block, while the laver powder and 1.2% powdered glucose of addition duck block gross mass 6% respectively, is well mixed
Afterwards, 78 DEG C of insulation sterilization 14min, are cooled to after 40 DEG C and obtain duck original mixture, then add in duck original mixture
The vigor for entering duck initial mixing amount of substance 0.012% is 20-40u/mg flavor protease, the fermentation of 2.8% Pediococcus pentosaceus
Agent, 2.8% lactobacillus acidophilus leavening, it is well mixed to obtain duck mixture；
Step（7）In step fermentation：After duck mixture is fermented 3.8 hours at 38 DEG C, 30 DEG C are cooled to, then it is mixed in duck
Sweet wine starter powder, the 1.8% aspergillus oryzae spore suspension of duck mixture quality 2.2% are added in compound, after being well mixed, support is put into
In disk, 1-2 cm thicks are spread out into, continue to ferment 56 hours at 26 DEG C；
Step（8）In dispensing sterilization packaging：Duck tunning quality 25.0% is added in duck tunning and is cut into strip
Fresh yam, 14.0% salt, 0.08% monosodium glutamate, after being well mixed, by every bag of 250-500 gram weight, use retort pouch vacuum packet
After dress, in 98 DEG C of insulation sterilization 28min.
Embodiment 5
With above-described embodiment 1, its difference is：
Step（1）In prepared by aspergillus oryzae spore suspension：Aspergillus oryzae mycelia is placed in 27.5 DEG C of cultures；
Step（2）In the preparation of lactic acid bacteria fermenting agent：Pediococcus pentosaceus and strain of lactobacillus acidophilus are inoculated in MRS liquid respectively
In body culture medium, cultivated 18 hours in 41 DEG C of incubator；Pediococcus pentosaceus after activation and strain of lactobacillus acidophilus are existed
Under aseptic technique, it is seeded in is cooled to after pasteurize in 41 DEG C of 11.0wt% degreasing milk mediums respectively, at 41 DEG C
Cultivated 4.5 hours in incubator；
Step（6）In dispensing, mixing：Red bean powder is made into 60wt% lake shape liquid, then by 235% ratio of duck block gross mass
Example is added in duck block, while the laver powder and 1.8% powdered glucose of addition duck block gross mass 9% respectively, is well mixed
Afterwards, 79 DEG C of insulation sterilization 11min, are cooled to after 40 DEG C and obtain duck original mixture, then add in duck original mixture
The vigor for entering duck initial mixing amount of substance 0.018% is 20-40u/mg flavor protease, the fermentation of 3.8% Pediococcus pentosaceus
The lactobacillus acidophilus leavening of agent 3.4%, it is well mixed to obtain duck mixture；
Step（7）In step fermentation：After duck mixture is fermented 2.8 hours at 39 DEG C, 30 DEG C are cooled to, then it is mixed in duck
Sweet wine starter powder, the 3.3% aspergillus oryzae spore suspension of duck mixture quality 2.8% are added in compound, after being well mixed, support is put into
In disk, 1-2 cm thicks are spread out into, continue to ferment 30 hours at 28 DEG C；
Step（8）In dispensing sterilization packaging：Duck tunning quality 20.0% is added in duck tunning and is cut into strip
Fresh yam, 17.0% salt, 0.12% monosodium glutamate, after being well mixed, by every bag of 250-500 gram weight, use retort pouch vacuum packet
After dress, in 102 DEG C of insulation sterilization 28min.
Embodiment 6
With above-described embodiment 5, its difference is：
Step（8）In dispensing sterilization packaging：Duck tunning quality 30.0% is added in duck tunning and is cut into strip
Fresh yam.
Described above not limitation of the present invention, the present invention is also not limited to the example above.The art it is common
Technical staff is in the essential scope of the present invention, the variations, modifications, additions or substitutions made, and should also belong to the protection of the present invention
Scope.
Claims (3)
1. a kind of special flavor feature duck soup, it is characterised in that：The old duck for raising more than 1 year is slaughtered, is scalded and is plucked, goes
Internal organ, clean up after, be cut into bulk with poultry dicer, addition red bean powder, laver powder and powdered glucose dispensing are well mixed
Afterwards, sterilization, cooling, inoculation, fermentation, dispensing, inner packing, sterilizing, cooling, outer packing, obtain a kind of with anti-oxidant and immune
The special flavor feature duck soup product of the functions such as regulation.
2. the preparation method of the special flavor feature duck soup described in a kind of claim 1, it is characterised in that including following step
Suddenly：
（1）It is prepared by aspergillus oryzae spore suspension：With oese, picking aspergillus oryzae mycelia is cultivated in equipped with a small amount of PDA from slant strains
Rule in the conical flask of base, be placed in 26-28 DEG C of culture, cultivated vigorous to mycelia and spore growth, cover whole surface, then
A small amount of sterilized water is added, mycelia is blended with oese to muddy shape, is filtered with four layers of sterile gauze to sterilized conical flask
In, spore suspension is made and is placed under the conditions of 4 DEG C, is used for inoculation；
（2）The preparation of lactic acid bacteria fermenting agent
A. lactic acid bacteria strains are activated：Under aseptic technique, Pediococcus pentosaceus and strain of lactobacillus acidophilus are inoculated in respectively
In MRS fluid nutrient mediums, cultivated 16-24 hours in 37-43 DEG C of incubator；
B. the preparation of lactic acid bacteria fermenting agent：By the Pediococcus pentosaceus after activation and strain of lactobacillus acidophilus in aseptic technique
Under, it is seeded in is cooled to after pasteurize in 37-43 DEG C of 10-12.0wt% degreasing milk mediums respectively, in 37-43 DEG C of guarantor
Cultivated 4-6 hours in incubator, its viable count is reached 107cfu/mL；
（3）It is prepared by laver powder：Dry laver is crushed with pulverizer；
（4）It is prepared by red bean powder：After going the removal of impurity clean red bean, put small fire in pot into and fry slowly until generation fragrance, cooling
Afterwards, fine powder is worn into pulverizer；
（5）The preparation of duck block：To raise the old duck of more than 1 year slaughter, it is boiling hot pluck, remove internal organ, clean up after, use poultry
Dicer, is cut into the fritter that size is 1-2 cubic centimetres；
（6）Dispensing, mixing：Red bean powder is made into 60 wt% lake shape liquid, then in duck block gross mass 15-25% ratio
It is added in duck block, while addition duck block gross mass 5-10% laver powder and 1.0-2.0% powdered glucose, mixing respectively
After uniform, 75-80 DEG C of insulation sterilization 10-15min is cooled to after 40 DEG C and obtains duck original mixture, then initial in duck
The vigor that duck initial mixing amount of substance 0.01-0.02% is added in mixture is 20-40u/mg flavor protease, 2.50-
4.0% Pediococcus pentosaceus leavening, 2.5-3.50% lactobacillus acidophilus leavening, it is well mixed to obtain duck mixture；
（7）Step fermentation：By step（6）After obtained duck mixture ferments 2.5-4.0 hours at 37-40 DEG C, it is cooled to
30 DEG C, then addition duck mixture quality 2.0-3.0% sweet wine starter powder, 1.5-3.50% aspergillus oryzae spore in duck mixture
Sub- suspension, after being well mixed, is put into pallet, spreads out into 1-2 cm thicks, and continuing to ferment at 25-29 DEG C obtains duck in 24-62 hours
Meat fermentation product；
（8）Dispensing sterilization packaging：Added in duck tunning duck tunning quality 5.0-8.0% yam flour or
20.0-30.0% is cut into the monosodium glutamate of the fresh yam of strip, 12.0-18.0% salt and 0.05-0.15%, after being well mixed, presses
Every bag of 250-500 gram weight, after being vacuum-packed with retort pouch, 95-105 DEG C of insulation sterilization 15-30min, sterilization is cooled down after terminating
To room temperature, then carry out outer packing and obtain special flavor feature duck soup.
3. a kind of preparation method of special flavor feature duck soup according to claim 2, it is characterised in that：Described
The compound method of MRS fluid nutrient mediums is as follows：By peptone l0g, beef extract l0g, yeast extract 5g, K2HPO42g, lemon
Acid two ammonium 2g, sodium acetate 5g, glucose 20g, Tween-80 lmL, MgSO47H2O 0.5g and MnSO40.25g is dissolved in distilled water
1000mL, pH6.2~6.4, sterilize 20min in 121 DEG C；The compound method of described 10-12.0wt% degreasing milk mediums is such as
Under：Skimmed milk power is dissolved in into water to be configured to after 10-12.0wt% concentration, in after 85-95 DEG C of insulation sterilization 15-20min, cooling is made
Into；The compound method of described PDA culture medium is as follows：Potato 200.0g, glucose 200.0g, agar 20.0g, use distilled water
It is settled to 1000mL, 121 DEG C of sterilizing 15min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107712656A (en) * | 2017-09-28 | 2018-02-23 | 南京师范大学 | A kind of fermentation perfume (or spice) tripe based on plant extracts and preparation method thereof |
| CN116869091A (en) * | 2023-07-17 | 2023-10-13 | 山东晟耀生物科技有限公司 | Method for improving duck meat quality and reducing fishy smell |
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| CN107712656A (en) * | 2017-09-28 | 2018-02-23 | 南京师范大学 | A kind of fermentation perfume (or spice) tripe based on plant extracts and preparation method thereof |
| CN116869091A (en) * | 2023-07-17 | 2023-10-13 | 山东晟耀生物科技有限公司 | Method for improving duck meat quality and reducing fishy smell |
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