CN108185317A - Duck ball and preparation method thereof - Google Patents

Abstract

The invention discloses a duck meat ball and a preparation method thereof. Duck meat balls are made of duck meat from eliminated eggs. According to the percentage of the mass of duck meat from eliminated eggs, 25% to 35% of water, 0.5% to 0.7% of konjac flour, 1.5% to 2% of soybean protein, and 1.5% to 2.5% of carrageenan are used. %, 4% to 6% starch, 0.5% to 0.6% phosphate, and 0.05% to 0.1% baking soda to prepare pickles. First, wash the fresh culled duck meat, remove the tendon, bone and fat, cut it into small pieces, soak it in calcium chloride for tenderization with the assistance of ultrasonic waves, grind the mature duck meat into duck meat, and then mix the pickle with the duck meat Mix the meat paste evenly, chop and mix, marinate at 0-4°C, make duck meat balls and cook for 15-25 minutes to obtain duck meat balls. The invention uses the eliminated egg duck meat as raw material, and by controlling the content of each component in the pickling agent and the time of cooking and pickling, duck meat balls with good taste are prepared, realizing the added value of the eliminated egg duck, and perfecting the egg duck The industrial chain of production increases economic value while meeting the needs of consumers.

Description

Duck meatball and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and relates to a duck meat ball and a preparation method thereof.

Background technique

Meatball is a traditional home-cooked meat product with a long history. It is very popular because of its simple production process, delicious flavor and convenient eating. With the continuous improvement of people's living standards, the continuous enhancement of health awareness, and the continuous improvement of food nutrition and quality requirements, the processing formula of meatballs is no longer simple raw meat plus seasoning, but various functional ingredients The auxiliary materials are added to the raw meat in a scientific proportion, which not only enriches the nutritional value of the meatballs, but also improves the quality of the meatballs. The processing raw materials of meatballs are not limited to pork and beef. High-quality raw meat such as chicken, fish, and mutton has also been widely used by people to process them into meatballs, which greatly meets people's needs for different types of meat products. .

The protein content in duck meat is about 16% to 25%, which is much higher than that of poultry meat; the fat content is moderate, about 7.5%, which is lower than that of pork, and is evenly distributed in the whole body tissue; fatty acids are mainly unsaturated fatty acids and Low-carbon saturated fatty acids, so the melting point is low, about between 33°C and 40°C, and the digestion and absorption rate is relatively high; the content of B vitamins and vitamin E is higher than that of other meats, which can effectively resist beriberi, neuritis and various diseases. Inflammation, but also anti-aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body. It has a protective effect on heart disease patients such as myocardial infarction. Duck meat also contains about 0.8%-1.5% of inorganic substances. Different from livestock meat, duck meat has the highest potassium content, reaching nearly 300 mg in 100 grams of edible portion. In addition, it also contains high levels of iron, copper, zinc and other elements.

Elimination of laying ducks generally refers to ducks that have been breeding for more than three years, are aging, or have little or no egg production. Because of its old meat quality, heavy fishy smell, high fat, difficult to be cooked, and poor market sales, it has not been well utilized. Making duck meat balls from the eliminated laying ducks can be further processed and utilized to add value, thereby promoting the sound development of laying duck breeding industry, which is of great significance to improving the economic benefits of laying duck production. And the research of domestic duck meatball is not many at present, therefore very much need and have wide application prospect for eliminating laying duck and making the recipe technology research of duck meatball.

Contents of the invention

The object of the present invention is to provide a kind of duck meatball and preparation method thereof.

The technical solution that realizes the object of the present invention is:

Duck meat balls are made of duck meat from eliminated eggs, and the salting agent is calculated according to the percentage of the mass of duck meat from eliminated eggs, including: 25% to 35% of water, 0.5% to 0.7% of konjac flour, 1.5% to 2% of soybean protein, Carrageenan 1.5% to 2.5%, starch 4% to 6%, phosphate 0.5% to 0.6%, baking soda 0.05% to 0.1%.

Preferably, in the duck meat balls, the addition of carrageenan is 2.5%, the addition of soybean protein is 1.5%, the addition of konjac flour is 0.6%, the addition of starch is 6%, and the addition of phosphate The amount is 0.6%, the baking soda is added at 0.1%, and the water is added at 25%.

The present invention also provides the preparation method of above-mentioned duck meat ball, and concrete steps are:

Step 1, raw material pretreatment:

Wash the fresh culled duck meat, remove the ribs, remove the bones, remove the fat, and cut into small pieces with a knife;

Step 2, ultrasonic-assisted calcium chloride soaking tenderization treatment:

Put the duck meat into a plastic bag, add an equal mass of 0.4-0.6mmol/L calcium chloride solution, remove the air in the bag and seal it, ultrasonically treat it, take out the meat, drain the water, pack it again in plastic, and drain it out of the bag Gas, mature at 0°C to 4°C;

Step 3, crush:

Grind the mature duck meat into duck puree;

Step 4, chop and marinate:

Mix the marinade and duck meat evenly, and keep it below 10°C for chopping and mixing for 5 minutes, then marinate at 0-4°C for more than 4 hours, and make the marinated duck meat balls, 65 Cook at ~95°C for 15 to 25 minutes, remove the floating meatballs, cool, and freeze at -20°C to obtain duck meatballs.

Preferably, in step 4, the cooking time is 20 minutes.

The present invention uses the eliminated egg and duck meat as raw materials, uses water, konjac flour, soybean protein, carrageenan, starch, phosphate and baking soda as the pickling agent, and controls the content of each component in the pickling agent as well as cooking and pickling. Duck meat balls with good taste are produced in a short time, which realizes the value-added of eliminating laying ducks, improves the industrial chain of laying duck production, increases economic value, and meets the needs of consumers at the same time.

Description of drawings

Figure 1 is a graph showing the effects of different additions of water on various indicators.

Fig. 2 is the influence result figure of the konjac flour of different addition amounts on each index.

Figure 3 is a graph showing the effects of different amounts of soybean protein added on various indicators.

Figure 4 is a graph showing the effects of different additions of carrageenan on each index.

Figure 5 is a graph showing the effects of different additions of starch on each index.

Figure 6 is a graph showing the effects of different additions of phosphate on various indicators.

Figure 7 is a graph showing the effects of different additions of baking soda on various indicators.

Fig. 8 is a graph showing the effect of different cooking times on sensory evaluation and gelation.

Figure 9 is a graph showing the effects of different curing times on sensory evaluation and gelation.

Detailed ways

The present invention will be described in further detail below in conjunction with the embodiments and accompanying drawings. The measurement and evaluation method to duck meat ball performance in the embodiment are as follows.

1. Determination of sensory indicators

The sensory characteristics of finished duck meatballs mainly include texture, elasticity, taste, color, and cut surface. To ensure the accuracy of the evaluation results, the unified standards are shown in Table 1 and Table 2.

Table 1 Sensory index weight

Table 2 Evaluation criteria for product sensory quality

2. Determination of gelation

Fix the glass rod vertically on the iron stand, and measure the cross-sectional area a (cm ² ) of the glass rod. The finished duck meatballs are cut into smooth cylinders with a thickness of about 2cm, and placed on the left side of the tray balance. First, measure and record its mass as b (g), then place the tray balance under the glass rod, and the duck meatballs and glass Leave no gaps between the ends of the rods, and do not squeeze them. Place weights in turn on the right side of the tray balance until the tray balance indicates balance, and record the value of the weight at this time as X (g).

3. Determination of water holding capacity

Water holding capacity was measured using the Napoleon rate method. The Napoleon rate is a parameter that measures the ability of meat to hold water under curing and high temperature conditions.

The specific measurement steps are as follows: weigh 100 grams of meat sample 24 hours after slaughter, cut it into diced meat with a size ^{of 1} cm3, mix it with the pickling solution in a container, marinate it at 4°C for 24 hours, and then carry it out in a boiling water bath for 10 minutes. , The sample after the water bath was allowed to stand for 2.5 hours and weighed after the exudate was discharged. The Napoleon rate was equal to the percentage of the weight difference before and after treatment in the meat sample. A smaller Napoleon ratio indicates a higher water holding capacity.

Example 1

Determination of the amount of water added:

Wash the fresh culled duck meat, remove the ribs, remove the bones, remove the fat, and cut into small pieces with a knife. Put the duck meat pieces into a plastic bag, add an equal mass of 0.4mmol/L calcium chloride solution, remove the air in the bag and seal it, ultrasonically treat it, take out the meat, drain the water, pack it again in plastic, and discharge the gas in the bag. Placed at 0°C to 4°C for 24 hours to mature. Grind the mature duck meat into duck puree. Take the quality of duck meat as 100%, press 2.5% of carrageenan, 1.5% of soybean protein, 0.6% of konjac flour, 6% of starch, 0.6% of phosphate, 0.1% of baking soda, and 15% to 35% of water to prepare a pickling preparation. Mix the marinade with 50g of duck puree evenly, and keep it under 10°C for 5 minutes, then marinate at 4°C for 4 hours, make the marinated duck paste into duck balls, and put it under 90°C Boil for 20 minutes, fish out the floating meatballs, cool down, and freeze at -20°C to make duck meatballs.

The effects of different amounts of water added on the sensory evaluation, water holding capacity and gelation properties of duck meat balls are shown in Table 3 and Figure 1.

Table 3 The impact of water with different additions on each index

When making meatballs, adding water is to make the starch fully absorb water and exert the maximum gelatinization ability of the starch. When the amount of water added increases from 25% to 35%, the water absorption of the starch also gradually increases, which has a great impact on the formation of the gelatin of the meatballs. The structure is greatly affected, and the quality of meatballs is gradually improved. However, if the amount of water added continues to increase, there will be excess free water in addition to the water adsorbed by protein and starch. These waters will reduce the adhesion of the meatballs and stabilize the structure of the protein gel. Sexuality decreases, resulting in a decrease in the elasticity of the product.

It can be seen from Figure 1 that with the increase of the amount of water added, the gelatinity tends to be flat, and the sensory evaluation is the best at 25%, and the Napoleon rate suddenly increases at 25% with a large range. Based on the above indicators, the most suitable amount of water is 25%.

Example 2

Determination of Adding Amount of Konjac Flour

The present embodiment is basically the same as Example 1, except that the addition of water is 25%, and the addition of konjac flour is 0.4 to 0.8%, so that duck meat balls are prepared. The effects of different amounts of konjac flour on the sensory evaluation, water holding capacity and gelation properties of duck meat balls are shown in Table 4 and Figure 2.

The influence of the konjac flour of different addition amounts of table 4 on each index

The main ingredient of konjac flour is glucomannan, which is a high molecular compound with strong water absorption. After absorbing water, the volume can expand by 80-100 times, and it is not easy to be digested and absorbed after eating. It can be seen from Figure 2 that the mouthfeel of duck meat balls becomes better with the increase of konjac flour, which is the best at 0.6%, and then the mouthfeel tends to decrease; the gelatinity reaches the best at 0.6%; the Napoleon rate tends to in a slow upward trend. Based on the above indicators, the most suitable amount of konjac flour is 0.6%.

Example 3

Determination of Adding Amount of Soybean Protein

This embodiment is basically the same as Example 1, except that the addition of water is 25%, and the addition of soybean protein is 1.5 to 2.5%, so that duck meat balls are prepared. The effects of different amounts of soybean protein on the sensory evaluation, water holding capacity and gelation properties of duck meat balls are shown in Table 5 and Figure 3.

Table 5 The influence of soybean protein with different addition amounts on each index

In the production of meatballs, soybean protein swells with water, and wraps water and fat in processes such as chopping and molding to form a stable structure. Soy protein is rich in protein (70%) and edible fiber (22%), and has high nutritional value. Soy protein can not only improve the water retention, emulsification and flavor of meat products, but also supply all the amino acids necessary for the human body, thereby improving the nutritional value of meat products. One of the reasons why soybean protein improves the water retention of meat products is that after soybean protein absorbs water (water absorption ratio 1:3), the particles are dispersed smaller, and when combined with chopping, extrusion and other processes, the particles are closer to molecularization. Under certain pH conditions, the charged protein molecules are wrapped by polar molecules to form a stable structure, which can form a gel with other additives and extracts; another reason is that soybean protein molecules play a swelling role when they meet water. The network structure is relaxed, more water and fat are wrapped in the network, and the water retention capacity of meat products is improved. It can be seen from Figure 3 that the taste of duck meat balls is the best at 1.8%, and thereafter there is no significant change with the increase of soybean protein addition; the gelatinity is the largest in the second group; the Napoleon rate shows a slow decreasing trend. Based on the above indicators, the most suitable amount of soybean protein is 1.8%.

Example 4

Determination of the amount of carrageenan added

This embodiment is basically the same as Example 1, except that the added amount of water is 25%, and the added amount of carrageenan is 1-3%, so that duck meat balls are prepared. The effects of different amounts of carrageenan on the sensory evaluation, water holding capacity and gelation properties of duck meat balls are shown in Table 6 and Figure 4.

The influence of the carrageenan of different addition amounts of table 6 on each index

Carrageenan can form a stable and uniform gel with protein, which can maintain 10 to 20 times its own weight of water. When it is added to raw meat, it will show sufficient gelation and emulsification effects when heated, forming a huge network structure, maintaining The water in the product can reduce the outflow of gravy, improve the yield, and make the product have good elasticity and toughness. At the same time, carrageenan can also inhibit the loss of salt-soluble protein and the dissolution of umami components, thereby maintaining the flavor of the product. It can be seen from Table 6 and Figure 4 that with the increase of the amount of carrageenan added, a certain network structure is formed in the meatballs. The interaction between carrageenan and protein makes the colloidal structure more dense, and the water holding capacity of the meatballs is improved. The Napoleon rate showed a downward trend; both gel and sensory evaluation reached the highest point at 2%. Based on the above indicators, it is most appropriate to add 2% carrageenan.

Example 5

Determination of the amount of starch added

This embodiment is basically the same as Example 1, except that the addition of water is 25%, and the addition of starch is 4-8%, so that duck meat balls are prepared. The effects of different amounts of starch added on the sensory evaluation, water holding capacity and gelatinity of duck meat balls are shown in Table 7 and Figure 5.

Table 7 The impact of different additions of starch on each index

Starch has strong hygroscopicity and gelatinization ability. The purpose of adding starch when making meatballs is to make it absorb water, and the gelatinization of starch granules lags behind the protein denaturation. When the protein denaturation is basically completed and a network structure is formed during heating and setting, the starch just gelatinizes to release the water from the protein. Tight absorption forms a gel to enhance water holding capacity, improve the texture of the product, and increase the elasticity of the product. The use of starch also reduces costs due to the increase in yield, so it is indispensable in the processing of meatball products. From Table 7 and Figure 5, it can be seen that with the increase of starch addition, the fluctuation of gelatinity is greater; the sensory evaluation tends to decrease at 6%, and the Napoleon rate increases accordingly; comprehensively, the addition of starch is 6%. most.

Example 6

Determination of the amount of phosphate added

This embodiment is basically the same as Example 1, except that the addition of water is 25%, and the addition of phosphate is 0.3-0.7%, so that duck meat balls are prepared. The effects of different amounts of phosphate on the sensory evaluation, water holding capacity and gelation properties of duck meat balls are shown in Table 8 and Figure 6.

The influence of the phosphate of table 8 different addition amounts on each index

From Table 8 and Figure 6, it can be seen that phosphate has no obvious effect on gelation, and the gelation trend is gentle; the Napoleon rate decreases gradually with the increase of phosphate addition, but suddenly decreases at 0.6%; sensory evaluation No. The fourth set also started to decline. Based on the above indicators, it is best to add 0.6% phosphate.

Example 7

Determination of the amount of baking soda added

This embodiment is basically the same as Example 1, except that the addition of water is 25%, and the addition of baking soda is 0-0.2%, so that duck meat balls are prepared. The effects of different amounts of phosphate added on the sensory evaluation, water holding capacity and gelation properties of duck meat balls are shown in Table 9 and Figure 7.

Table 9 The impact of baking soda with different additions on each index

It can be seen from Table 9 and Figure 7 that the sensory evaluation is the best at 0.05%; the Napoleon rate decreases with the increase of the amount of baking soda added; the gelatinity is better at 0.05% and 0.1%. Since the Napoleon rate is as small as possible, so based on the above indicators, it is best to add 0.1% of baking soda.

Example 8

Each get 50g of duck meat, take konjac flour, soybean protein, carrageenan as factor and carry out the orthogonal experiment of three factors and three levels, as shown in table 10, measure the sensory evaluation of duck meat ball, Napoleon rate and gelatinity, measurement result As shown in Table 11 and Table 12.

Table 10 Factor levels of konjac flour, soybean protein, and carrageenan addition

Table 11 Experimental scheme and experimental results

Table 12 Analysis of Experimental Results

For the three indicators, A ₁ is the best level, so A ₁ is taken. For sensory evaluation and water holding capacity, _B3 is the best, and for gelation, _B1 is the best. The influence of factor B on each index is secondary. According to the principle of minority obeying the majority, _B3 is the best. good level. For sensory evaluation and gelation, _C2 is the best, and for water holding capacity, _C3 is the best, because factor C is the main factor for both sensory evaluation and water holding capacity, so _C2 is the best. Based on the above analysis, the optimal solution is A ₁ B ₃ C ₂ , that is, 2.5% carrageenan, 1.5% soybean protein, and 0.6% konjac flour. The optimal plan was selected for verification experiment, and the duck meat balls had a sensory evaluation of 4.6, a gel property of 340g/cm ² , and a Napoleon rate of 4.447%.

Example 9

Each get 50g of duck meat, take starch, phosphate, sodium bicarbonate as factor and carry out the orthogonal experiment of three factors and three levels, as shown in table 13, measure the sensory evaluation of duck meat ball, Napoleon rate and gelatinization, measurement result is as follows Table 14 and Table 15 are shown.

Table 13 Factor levels of starch, phosphate, and baking soda additions

Table 14 Experimental scheme and experimental results

Table 15 Analysis of Experimental Results

For sensory evaluation and gel performance, _A2 is the best, and for water holding capacity, _A3 is the best. Factor A is the main factor for gel property and the main factor for water holding capacity. According to the principle that the minority obeys the majority, A ₂ is selected as the best level. For the three indicators, B ₂ is the best level, so take B ₂ . For water holding capacity and gel performance, _C1 is the best, and _C2 is the best for sensory evaluation. Factor C is a secondary factor for both water holding capacity and gelation property, and the water holding capacity and gelation property of C ₁ and C ₂ are not much different. Factor C is the main influencing factor for sensory evaluation. So choose C ₂ . Based on the above analysis, the optimal solution is A ₂ B ₂ C ₂ , namely 6% starch, 0.6% phosphate, and 0.1% baking soda. The optimal plan was selected for verification experiment, and the duck meat balls had a sensory evaluation of 4.8, a gel property of 350g/cm ² , and a Napoleon rate of 4.321%.

Example 10

Effect of cooking time on flavor quality of duck meatballs

This embodiment is basically the same as that of Embodiment 1, except that the addition of water is 25%, and the cooking time is 10-30 minutes to prepare duck meat balls. The effects of different cooking times on the sensory evaluation, water holding capacity and gelatinity of duck meat balls are shown in Table 16 and Figure 8.

Table 16 Effects of different cooking times on sensory evaluation and gelation

It can be seen from Table 16 and Figure 8 that each index is the best when the cooking time is 20 minutes.

Example 11

Effect of marinating time on the flavor quality of duck meatballs

This embodiment is basically the same as Embodiment 1, except that the addition of water is 25%, and the curing time is 1-8 hours, so that the duck meat balls are prepared. The effects of different curing times on the sensory evaluation, water holding capacity and gelatinity of duck meatballs are shown in Table 17 and Figure 9.

Table 17 Effects of different pickling times on sensory evaluation and gelation

It can be seen from Table 17 and Figure 9 that the pickling time is the best at 4 hours, and thereafter with the increase of time, there is no obvious change in each index.

In summary, the best formula for duck meatball pickling preparation is: 2.5% carrageenan, 1.5% soybean protein, 0.6% konjac flour, 6% starch, 0.6% phosphate, 0.1% baking soda, and 25% water. The best process is to marinate chopped duck meat at 4°C for 4 hours, boil it in a cooking pot at 90°C for 20 minutes, and take it out to dry.

Claims (4)

1. Duck meatball, it is characterized in that, take the eliminated egg duck meat as raw material, and pickling agent is calculated by the percentage that accounts for eliminated egg duck meat quality, comprises: water 25～35%, konjac powder 0.5%～0.7%, soybean protein 1.5% to 2%, carrageenan 1.5% to 2.5%, starch 4% to 6%, phosphate 0.5% to 0.6%, baking soda 0.05% to 0.1%. 2. duck meatball according to claim 1, is characterized in that, in described pickling preparation, the addition of carrageenan is 2.5%, the addition of soybean protein is 1.5%, and the addition of konjac flour is 0.6%. %, the addition of starch is 6%, the addition of phosphate is 0.6%, the addition of baking soda is 0.1%, and the addition of water is 25%. 3. according to the preparation method of claim 1 and 2 described duck meat balls, it is characterized in that, concrete steps are: Step 1, raw material pretreatment: Wash the fresh culled duck meat, remove the ribs, remove the bones, remove the fat, and cut into small pieces with a knife; Step 2, ultrasonic-assisted calcium chloride soaking tenderization treatment: Put the duck meat pieces into a plastic bag, add an equal mass of 0.4-0.6mmol/L calcium chloride solution, remove the air in the bag and seal it, ultrasonically treat it, take out the meat, drain the water, pack it again in plastic, and discharge it from the package Gas, mature at 0°C to 4°C; Step 3, crush: Grind the mature duck meat into duck puree; Step 4, chop and marinate: Mix the marinade and duck meat evenly, and keep it under 10°C for chopping and mixing for 5 minutes, then marinate at 0-4°C for more than 4 hours, and make the marinated duck meat balls, 65 Cook at ~95°C for 15 to 25 minutes, remove the floating meatballs, cool, and freeze at -20°C to obtain duck meatballs. 4. The preparation method according to claim 3, characterized in that, in step 4, the cooking time is 20min.