CN108850868A - A kind of low-salt flavor pressed salted duck standardization Green production method - Google Patents
A kind of low-salt flavor pressed salted duck standardization Green production method Download PDFInfo
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- CN108850868A CN108850868A CN201810658034.8A CN201810658034A CN108850868A CN 108850868 A CN108850868 A CN 108850868A CN 201810658034 A CN201810658034 A CN 201810658034A CN 108850868 A CN108850868 A CN 108850868A
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- salt
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- duck
- pressed salted
- salted duck
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
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Classifications
-
- 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
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of low-salt flavor pressed salted duck standardization Green production method, the mixture of cloves, illiciumverum, galanga, Radix Glycyrrhizae, Chinese prickly ash and nutmeg is crushed, with alcohol solution dipping, obtains spice leaching liquor.Spice leaching liquor, beta-cyclodextrin and maltodextrin are added into salt, heating concentration obtains spice salt cocrystallization embedded object, crushes to obtain spice salt.Duck is put into tumbler, it is sprinkled into the spice salt of 2.0-3.5%, after tumbling, 4 DEG C of marinated 24-72h, blood stains are removed through warm water short rinse, be formed 55-75 DEG C of baking 12-36 h of postposition, takes out the hanging 4-8 h under 20 DEG C of ventilated environments below, it repeats to bake and hanging operates 3 times to moisture < 35%, through being vacuum-packed.Effective component in spice of the present invention can be evenly distributed on duck body surface face with salt, and permeating speed is fast, and substantially reduce the use of water and salt and the discharge of brine waste without cleaning without spice fines.
Description
Technical field
The invention belongs to food processing technology fields, are related to low-salt flavor pressed salted duck standardization green production.
Background technique
Pressed salted duck is one of famous traditional native article in China, is cured meat and fish good merchantable brand, has production history in thousand.Although various regions
Processing technology is different, but is to be salted after fattening duck through salt.Traditional pressed salted duck is to produce in winter, storage period
It is 3-6 months, because of its fat content height, with the raising of temperature, grease meeting abrupt oxidization causes pressed salted duck rotten.Currently, pressed salted duck
It is most of produced with handicraft workshop based on, often because hygienic control is not tight, cause content of microorganisms exceeded, it is micro- with the raising of temperature
Biological quickly breeding, causes pressed salted duck putrid and deteriorated.Studies have shown that enterococcus faecalis（Enterococcus faecalis）, chicken intestines ball
Bacterium（Enterococcus gallinarum), E. casselflavus（Enterococcus casseliflavus）With squirrel grape
Coccus（Staphylococcus sciuri）It is the major microorganisms for causing pressed salted duck corruption.Can suitably it be delayed using vacuum packaging
Product oxidation and because microorganism it is exceeded caused by corruption, but cannot be from solving the problems, such as at all, effect is limited.
Some producers are by adding chemically synthesized antioxidant and preservative, such as：TBHQ, dehydroactic acid sodium etc., to press down
The oxidation of making sheet duck and corruption, but add chemical antioxidant and preservative and just receiving more and more consumers conflict.Therefore,
Pressed salted duck production is badly in need of efficiently inhibiting the natural and preservative of pressed salted duck oxidation and corruption.In addition, being passed to prevent corruption
System pressed salted duck product salt content is up to 8% or more, does not meet demand of the consumer to salt-poor diet, how to prevent less salt pressed salted duck rotten
It is also that pressed salted duck processes urgent need to solve the problem.For traditional pressed salted duck when marinated, salt dosage is up to 10% or more of duck weight, to prevent plate
Duck is over-salty, needs to impregnate desalination repeatedly with a large amount of warm water after marinated, every duck has 100 grams or so of salt to flow into waste water, not only
Water, salt resource are wasted, is also had seriously polluted the environment.Therefore, less salt is not only the demand and pressed salted duck green production of health
Eager needs.
Spice is common seasoning, has the function of that flavouring is dispelled raw meat, the effect of improving a poor appetite.Research also indicates that spice
Have the function of anti-oxidant and antibacterial.But spice is used for that less salt pressed salted duck to be anti-oxidant and anti-corrosion is there are following main problem,
First, can the spice composition of effectively suppressing plate duck oil lipid oxidation and spoilage organisms screened and optimized and just can determine that；The
Two, graininess spice, aromatic condiment essential oil or oleoresin are difficult to be uniformly mixed with raw duck when marinated；Third, the perfume (or spice) of powdery
Pungent material still contains more cellulose, lignin, and it is slow to there is a problem of that effective component penetrates into duck body when marinated；4th, powder
The spice fines of shape can attach to duck body surface face, the time-consuming water wasting of when cleaning, and be difficult to clean up, and influence outside pressed salted duck product
It sees.
Summary of the invention
The purpose of the present invention is in view of the deficiencies of the prior art, propose a kind of low-salt flavor pressed salted duck standardization green production side
Method comes out the constituents extractions such as the flavors such as fragrance in spice, anti-oxidant and antibacterial substance, and the spice salt of no slag is made, salts down
Have easy to use when making sheet duck, is easy to mix, it is tasty fast, it can significantly reduce salt dosage and pressed salted duck salt content, reduce artificial wipe
Salt manipulation strength substantially reduces the use of water and salt and the discharge of brine waste, significantly inhibits pressed salted duck Oxidation of Fat and Oils and corruption
Bacterium extends the shelf life, and realizes that low-salt flavor pressed salted duck standardizes green production.
The present invention is achieved by the following technical solutions.
A kind of low-salt flavor pressed salted duck of the present invention standardizes Green production method, includes the following steps.
（1）By weight ratio be 20-30% cloves, 20-30% illiciumverum, 10-20% galanga, 10-20% Radix Glycyrrhizae, 5-15% Chinese prickly ash and
The spice mix of 5-15% nutmeg smashes it through 10-60 mesh, and the ethanol solution of 10-30 times of condiment powder weight is added in 30-
2-5h is impregnated at 80 DEG C, after filters pressing, obtains spice leaching liquor.
（2）The spice leaching liquor of 1-6 times of salt weight is added into salt, and is separately added into salt weight 2-10%'s
The maltodextrin of beta-cyclodextrin and 2-10% boils heating concentration, recycles ethyl alcohol, heat while stirring, outside anchor agitator blade
The peripheral speed of edge is 0.2-1.5m/s, is done until moisture is received, material is fully crystallized, and obtains spice salt cocrystallization embedded object.
（3）Spice salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and the perfume (or spice) of the marinated low-salt flavor pressed salted duck without slag is made
Pungent material salt.
（4）Thorax and outer five fresh ducks is gone to be put into tumbler slaughter after fattening, it is again more equal than in tumbling by duck
The even spice salt for being sprinkled into 2.0-3.5%, tumbling 5-15 minutes, until spice salt is uniformly distributed in duck body surface face.
（5）Duck of the spice salt after marinated is overlayed in stainless steel barrel in order, sets 4 DEG C of marinated 24-72 h.
（6）Once with 45 DEG C of warm water short rinse by the duck pickled, after the blood stains for removing duck body surface face, stainless
Be formed 2 h on steel station.
（7）Duck after sizing is strung with the rope made of hemp, hangs pole, 12-36 h is baked into 55-75 DEG C of drying chamber, takes out 20
Hanging 4-8 h under DEG C ventilated environment below is repeated to bake and hanging is operated 3 times, until pressed salted duck moisture < 35%.
（8）Pressed salted duck after drying is pressed into quality grading, is vacuum-packed after finishing to get low-salt flavor pressed salted duck finished product.
Step of the present invention（1）Middle preferred weight ratio be 25% cloves, 25% illiciumverum, 15% galanga, 15% Radix Glycyrrhizae, 10% Chinese prickly ash and
The spice mix of 10% nutmeg.
Step of the present invention（1）In spice mix is preferably smashed it through into 30 meshes.
Step of the present invention（1）In be preferably added to 20 times of condiment powder weight of ethanol solution and impregnate 3 h at 50 DEG C.
Step of the present invention（1）Middle preferred alcohol solution is 50%（v/v）Ethanol water.
Step of the present invention（2）In 2 times of salt weight of spice leaching liquor is added preferably into salt.
Step of the present invention（2）In be preferably separately added into the beta-cyclodextrin of salt weight 5% and 5% maltodextrin.
Step of the present invention（2）In the peripheral speed of preferably blade outer rim be 0.6m/s.
Step of the present invention（4）In preferably by duck again than be uniformly sprinkled into tumbling 2.7% spice salt, tumbling 10 minutes.
Step of the present invention（5）In preferably set 4 DEG C of marinated 48 h.
Step of the present invention（7）In preferably enter 65 DEG C of drying chambers and bake 24 h, taking-up is dried in the air under 20 DEG C of ventilated environments below
Hang 6 h.
It is comparative studies illiciumverum, cassia bark, Chinese prickly ash, spiceleaf, cloves, meat bandit, tsaoko, fennel seeds, the root of Dahurain angelica, careless button, mountain naphthalene, old
Skin, Radix Glycyrrhizae, the flower bud of lily magnolia, galanga, fructus amomi etc. more than 20 commonly uses the anti-oxidant and bacteriostasis of spice, it is found that different spices are removed
Ultra-oxygen anion free radical (O2 -), hydroxy radical (OH) and hexichol for bitter taste diazanyl free radical (DPPH) ability and suppression
Enterococcus faecalis processed（Enterococcus faecalis）ATCC 51299, chicken enterococcus（Enterococcus gallinarum)
CGMCC 1.9125, E. casselflavus（Enterococcus casseliflavus）CGMCC 1.9124 and Staphylococcus sciuri
（Staphylococcus sciuri）The ability of CGMCC 1.10845 is different, and the water extract and alcohol extract of same spice are clear
Except three kinds of free radicals and antibacterial ability are also different, choose six kinds of spices that are anti-oxidant and inhibiting pressed salted duck spoilage organisms ability strong into
The experiment of row Combinatorial Optimization, and spice salt is made for pressed salted duck processing experiment, as a result, it has been found that weight ratio is 25% cloves, 25% 8
Angle, 15% galanga, 15% Radix Glycyrrhizae, 10% Chinese prickly ash and 10% nutmeg spice mix object can effectively suppressing plate duck oil lipid oxidation and corruption
Bacterium, the peroxide value < 1.2g/100g that the marinated pressed salted duck product of the spice salt for weighing 2.7% with fresh duck is placed at room temperature for 9 months（With
Buttermeter）, meet pressed salted duck national standard≤1.5g/100g requirement, and suitable with the addition effect of chemical antioxidants TBHQ,
And the peroxide value that the pressed salted duck product that traditional dry salt method is pickled is placed at room temperature for 6 months is as high as 2.6g/100g, as a result sees attached
Fig. 1.It is 1 × 10 with the initial total plate count of pressed salted duck product that spice salt is pickled3When cfu/g pressed salted duck, it is placed at room temperature for 9 months bacterium
Falling sum is 2 × 103Cfu/g pressed salted duck, and it is suitable with the addition effect of chemical preservative dehydroactic acid sodium, and traditional dry salt side
The total plate count of the marinated pressed salted duck product of method is 4 × 105Cfu/g pressed salted duck, the results are shown in attached figure 2.Therefore, it is mixed determined by the present invention
Closing spice composition can effectively inhibit pressed salted duck oxidation and spoilage organisms, pressed salted duck salt content≤4.5% to obtain in pressed salted duck production application
It is unexpected that remarkable result standardize green production for low-salt flavor pressed salted duck and provide possibility.
It is difficult to be uniformly mixed with raw duck when marinated for graininess spice, aromatic condiment essential oil or oleoresin, and
The spice of powdery still contains more cellulose, lignin, there is a problem of that effective component infiltration duck body is slow when marinated,
The present invention by the way that the effective component in six kinds of cloves, illiciumverum, galanga, Radix Glycyrrhizae, Chinese prickly ash and nutmeg spice mix is leached out,
After removing bits, then with salt hybrid process at instant spice salt without slag.Effective component in spice can be uniform with salt
It is distributed in duck body surface face, it is fast to penetrate into duck body speed, and duck body surface face substantially reduces water and food without cleaning without spice fines
The use of salt and the discharge of brine waste reduce artificial wiping salt manipulation strength, realize that the standardization green of low-salt flavor pressed salted duck is raw
It produces.
The present invention six kinds of cloves, illiciumverum, galanga, Radix Glycyrrhizae, Chinese prickly ash and nutmeg spice mix are crushed after with 50%（v/v）
Ethanol water impregnate, the molten and water-soluble fragrance matter of the alcohol in spice, antibacterial and antioxidant content can sufficiently be soaked
Put forward, effectively prevent extracting when being extracted with ethyl alcohol or water merely insufficient, loss of effective components is biggish in spice asks
Topic.
By adding beta-cyclodextrin into spice leaching liquor, the hydrophobic combination in spice can be made to include to β-ring paste
In the cavity of essence, maltodextrin, which is added, can sufficiently embed the beta-cyclodextrin containing the hydrophobic combination in spice, make β-ring paste
Smart cavity is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in spice, to significantly extend product
Stability and the shelf-life.
The effective components such as the fragrance matter in smashed condiment powder are volatile or aoxidize, and the easy moisture absorption, unsuitable long-term
Storage.Spice leaching liquor is added in salt by the present invention, boils heating concentration, in salt crystallization, spice leaching liquor
In hydrophilic composition can enter salt crystals, with salt cocrystallization.Maltodextrin, which is added, sufficiently to be embedded containing in spice
The salt cocrystallization object of hydrophilic composition, effective starvation and illumination prevent the oxidation of the hydrophilic composition in spice from damaging
It loses, to significantly extend stability and the shelf-life of product.
The present invention heats while stirring in heating crystalline, so that the crystal of salt and beta-cyclodextrin is smaller, and with stirring
The crystal of the increase of speed, salt and beta-cyclodextrin can become very tiny, and the specific surface area of the salt of Unit Weight sharply increases
Add, the amount of hydrophilic composition also dramatically increases in spice leaching liquor entrained by cocrystallization.
To compare different processing methods to flavor, anti-oxidant and antipathogenic composition preservation effect in spice, in the present invention
Optimal conditions under, be 25% cloves, 25% octagonal, 15% galanga, 15% Radix Glycyrrhizae, 10% Chinese prickly ash and 10% nutmeg mixing by weight ratio
Spice smashes it through 30 meshes, and the 50% of 20 times of spice weight is added（v/v）Ethanol water impregnate 3h at 50 DEG C,
After filters pressing, spice leaching liquor is obtained, the spice leaching liquor of 2 times of its weight is added into salt, and is separately added into salt
The beta-cyclodextrin of weight 5% and 5% maltodextrin, boil heating concentration, heat while stirring, anchor agitator blade outer rim
Peripheral speed is 0.6m/s, until material is fully crystallized, spice salt cocrystallization embedded object is crushed, and after crossing 30 meshes, is claimed
The spice salt finished product of the marinated low-salt flavor pressed salted duck without slag is made in weight, pack（Labeled as spice liquid+salt+beta-cyclodextrin
+ maltodextrin）；Under equal conditions, the spice salt finished product that maltodextrin is not added is prepared respectively（Labeled as spice liquid+food
Salt+beta-cyclodextrin）, the spice salt finished product of beta-cyclodextrin is not added（Labeled as spice liquid+salt+maltodextrin）, food is not added
The spice salt finished product of salt（Labeled as spice liquid+beta-cyclodextrin+maltodextrin）, the perfume (or spice) of beta-cyclodextrin and maltodextrin is not added
Pungent material salt finished product（Labeled as spice liquid+salt）, the spice salt finished product of salt and maltodextrin is not added（Labeled as spice
Liquid+beta-cyclodextrin）, the spice salt finished product of salt and beta-cyclodextrin is not added（Labeled as spice liquid+maltodextrin）, and press
The spice salt finished product of conventional method preparation（Labeled as condiment powder+salt）.After all samples are stored 12 months, measure respectively
Their scavenging hydroxyls (OH) and inhibition enterococcus faecalis（Enterococcus faecalis）The ability of ATCC 51299,
The results are shown in attached figure 3 and 4.
From attached drawing 3 and 4 as can be seen that being removed after spice salt products storage 12 months using made from the method for the present invention
OH and the ability highest for inhibiting enterococcus faecalis, traditional product remove the ability of OH not as good as its one third, and bacteriostasis is less than
Its half.Show that the present invention can effectively save flavor, anti-oxidant and antipathogenic composition in spice.Maltodextrin group is not added
Scavenging activity than adding maltodextrin group low, show that maltodextrin can not only sufficiently embed beta-cyclodextrin, make beta-cyclodextrin
Cavity is closed at both ends, moreover it is possible to embed spice salt cocrystallization object；Be not added the Scavenging activity of salt group than add salt group than
It is low, show that salt can form cocrystallization object with water-soluble flavor, the anti-oxidant and antipathogenic composition in spice, to significantly extend
The stability of spice salt and shelf-life.Therefore, spice salt is used for a long time after can once producing.
The present invention has the following advantages that compared with prior art.
The composition of spice mix determined by the present invention can effectively inhibit pressed salted duck oxidation and spoilage organisms, and pressed salted duck product is in room temperature
The shelf-life is stored up to 9 months or more, pressed salted duck salt content≤4.5% meets the needs of low-salt flavor pressed salted duck production.The present invention will mix
It is broken rear with 50% to close condiment powder（v/v）Ethanol water impregnate, by the molten and water-soluble fragrance matter of the alcohol in spice,
Antibacterial and antioxidant content is sufficiently leached out, after removing bits, with salt cocrystallization at instant spice salt without slag.It is fragrant
Pungent material salt is easy to use, and machine tumbling can be used, and reduces artificial wiping salt manipulation strength, the effective component in spice can be equal with salt
Even to be distributed in duck body surface face, it is fast to penetrate into duck body speed, and duck body surface face is without spice fines, without cleaning, substantially reduce water and
The use of salt and the discharge of brine waste, realize the standardization green production of low-salt flavor pressed salted duck.
The present invention pastes β-ring by the hydrophobic combination in beta-cyclodextrin inclusion compound spice, and by maltodextrin embedding
Smart cavity is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in spice.Meanwhile the parent in spice
Water composition and salt cocrystallization, sufficiently embed, effective starvation and illumination into salt crystals, and by maltodextrin, prevent
The only oxidational losses of the hydrophilic composition in spice.Compared with traditional condiment powder, without slag spice salt used in the present invention
Have the advantages that stability is good and long shelf-life.
Detailed description of the invention
Fig. 1 is influence diagram of the different processing methods to pressed salted duck peroxide value.
Fig. 2 is influence diagram of the different processing methods to total plate count in pressed salted duck.
Fig. 3 is capable of trying hard to for different spice sample scavenging hydroxyls (OH).
Fig. 4 is that different spice samples inhibit capable of trying hard to for enterococcus faecalis.
Specific embodiment
The present invention is further described by following embodiment.
Embodiment 1.
It is that 25% cloves, 25% illiciumverum, 15% galanga, 15% Radix Glycyrrhizae, the mixing perfume (or spice) of 10% Chinese prickly ash and 10% nutmeg are pungent by weight ratio
Material smashes it through 30 meshes, and the 50% of 20 times of condiment powder weight is added（v/v）Ethanol water 3h is impregnated at 50 DEG C, pass through
After filters pressing, spice leaching liquor is obtained, the spice leaching liquor of 2 times of its weight is added into salt, and is separately added into salt weight
5% beta-cyclodextrin and 5% maltodextrin are measured, is boiled through high steam, heating concentration recycles ethyl alcohol, heats while stirring, anchor
The peripheral speed of formula propeller-blade outer rim is 0.6m/s, is done until moisture is received, material is fully crystallized, and is obtained spice salt and is tied altogether
Brilliant embedded object is crushed spice salt cocrystallization embedded object, after crossing 30 meshes, is weighed, and the marinated less salt without slag is made in pack
The spice salt of flavor pressed salted duck.Thorax and outer five red duck with feathers of fresh informal voucher is gone to be put into tumbler slaughter after fattening, by duck weight
Than the spice salt for being uniformly sprinkled into 2.7% in tumbling, tumbling 10 minutes, until spice salt is uniformly distributed in duck body surface face, it will be fragrant
Duck after pungent material salt is marinated overlays in stainless steel barrel in order, sets 4 DEG C of marinated 48 h.By the duck pickled with 45 DEG C
Once, after the blood stains for removing duck body surface face, be formed warm water short rinse 2 h on stainless steel station, by the duck after sizing
It is strung with the rope made of hemp, hangs pole, baked for 24 hours into 65 DEG C of drying chambers, take out the hanging 6h under 20 DEG C of ventilated environments below, repeat to bake
It is operated 3 times with hanging, until pressed salted duck moisture < 35%.Pressed salted duck after drying is pressed into quality grading, carries out vacuum packet after finishing
Dress is to get low-salt flavor pressed salted duck finished product.Pressed salted duck salt content≤4.5%, long shelf-life was up to 9 months.After spice salt can be produced once
It is used for a long time.Obtained spice salt is easy to use when marinated, can mechanical tumbling, reduce it is artificial wipe salt manipulation strength, it is fragrant
Effective component in pungent material can be evenly distributed on duck body surface face with salt, it is fast penetrate into duck body speed, and duck body surface face is thin without spice
Bits substantially reduce the use of water and salt and the discharge of brine waste, realize that the standardization of low-salt flavor pressed salted duck is green without cleaning
Color production, anti-oxidant and fungistatic effect is significant, and pressed salted duck flavor is prominent.
Embodiment 2.
It is that 25% cloves, 25% illiciumverum, 15% galanga, 15% Radix Glycyrrhizae, the mixing perfume (or spice) of 10% Chinese prickly ash and 10% nutmeg are pungent by weight ratio
Material smashes it through 30 meshes, and the 50% of 20 times of condiment powder weight is added（v/v）Ethanol water 2h is impregnated at 65 DEG C, pass through
After filters pressing, spice leaching liquor is obtained, the spice leaching liquor of 3 times of its weight is added into salt, and salt weight 5% is added
Beta-cyclodextrin, 7.5% maltodextrin and 5% monosodium glutamate, boiled through high steam, heating concentration, recycle ethyl alcohol, while heating while
Stirring, the peripheral speed of anchor agitator blade outer rim are 0.7m/s, are done until moisture is received, and material is fully crystallized, and are obtained fragrant pungent
Expect salt cocrystallization embedded object, spice salt cocrystallization embedded object is crushed, after crossing 30 meshes, weigh, pack is made without slag
The spice salt of marinated low-salt flavor pressed salted duck.Thorax and outer five fresh informal voucher cherry valley ducks is gone to be put into tumbling slaughter after fattening
Machine, by duck again than be uniformly sprinkled into tumbling 2.7% spice salt, tumbling 10 minutes, until spice salt is uniformly distributed in duck body
Surface overlays duck of the spice salt after marinated in stainless steel barrel in order, sets 4 DEG C of marinated 48 h.The duck that will have been pickled
Once with 45 DEG C of warm water short rinse, after the blood stains in removal duck body surface face, be formed son 2 h on stainless steel station, will determine
Duck after type is strung with the rope made of hemp, hangs pole, is baked for 24 hours into 65 DEG C of drying chambers, is taken out the hanging under 20 DEG C of ventilated environments below
6h is repeated to bake and hanging is operated 3 times, until pressed salted duck moisture < 35%.Pressed salted duck after drying is pressed into quality grading, finishing
After be vacuum-packed to get low-salt flavor pressed salted duck finished product.Pressed salted duck salt content≤4.5%, long shelf-life was up to 9 months.Spice salt
It is used for a long time after can once producing.Obtained spice salt is easy to use when marinated, can mechanical tumbling, reduce artificial wipe
Salt manipulation strength, the effective component in spice can be evenly distributed on duck body surface face with salt, and it is fast to penetrate into duck body speed, and duck body surface
Face substantially reduces the use of water and salt and the discharge of brine waste, realizes low-salt flavor plate without spice fines without cleaning
The standardization green production of duck, anti-oxidant and fungistatic effect is significant, and pressed salted duck flavor is prominent.
Embodiment 3.
It is that 25% cloves, 25% illiciumverum, 15% galanga, 15% Radix Glycyrrhizae, the mixing perfume (or spice) of 10% Chinese prickly ash and 10% nutmeg are pungent by weight ratio
Material smashes it through 20 meshes, and the 50% of 10 times of condiment powder weight is added（v/v）Ethanol water 2h is impregnated at 70 DEG C, pass through
After filters pressing, the 50% of 10 times of condiment powder weight is added into spice slag（v/v）Ethanol water impregnate 2 at 70 DEG C
H merges the spice leaching liquor extracted twice after filters pressing, and after extracting twice, the effective component in spice is extracted
More sufficiently, the spice leaching liquor of 2 times of its weight is added into salt, and the beta-cyclodextrin and salt of salt weight 5% is added
The maltodextrin of weight 5%, boils through high steam, and heating concentration recycles ethyl alcohol, heats while stirring, anchor agitator blade
The peripheral speed of outer rim is 0.6 m/s, is done until moisture is received, and material is fully crystallized, and obtains spice salt cocrystallization embedded object, will
Spice salt cocrystallization embedded object is crushed, and after crossing 30 meshes, is weighed, and the marinated low-salt flavor pressed salted duck without slag is made in pack
Spice salt.Thorax and outer five red duck with feathers of fresh informal voucher is gone to be put into tumbler slaughter after fattening, by duck again than in tumbling
Uniformly be sprinkled into 3% spice salt, tumbling 15 minutes, until spice salt is uniformly distributed in duck body surface face, by spice salt it is marinated after
Duck overlay in stainless steel barrel in order, set 4 DEG C of marinated 72 h.By 45 DEG C of warm water short rinse of the duck pickled
Once, after the blood stains for removing duck body surface face, be formed 2 h on stainless steel station, and the duck after sizing is strung with the rope made of hemp, hangs
Pole is baked for 24 hours into 65 DEG C of drying chambers, takes out the hanging 8h under 20 DEG C of ventilated environments below, repeats to bake and hanging operation 3
It is secondary, until pressed salted duck moisture < 35%.Pressed salted duck after drying is pressed into quality grading, is vacuum-packed after finishing to get less salt
Flavor pressed salted duck finished product.Pressed salted duck salt content≤5%, long shelf-life was up to 9 months.Spice salt is used for a long time after can once producing.It is made
Spice salt when marinated, it is easy to use, can mechanical tumbling, reduce artificial wiping salt manipulation strength, it is effective in spice
Ingredient can be evenly distributed on duck body surface face with salt, and it is fast to penetrate into duck body speed, and duck body surface face is without spice fines, without cleaning,
The use of water and salt and the discharge of brine waste are substantially reduced, realizes the standardization green production of low-salt flavor pressed salted duck, antioxygen
Change and fungistatic effect is significant, and pressed salted duck flavor is prominent.
Claims (10)
1. a kind of low-salt flavor pressed salted duck standardizes Green production method, it is characterized in that including the following steps：
（1）It is 20-30% cloves, 20-30% illiciumverum, 10-20% galanga, 10-20% Radix Glycyrrhizae, 5-15% Chinese prickly ash and 5-15% by weight ratio
The spice mix of nutmeg smashes it through 10-60 mesh, and the ethanol solution of 10-30 times of condiment powder weight is added at 30-80 DEG C
Lower immersion 2-5h obtains spice leaching liquor after filters pressing；
（2）The spice leaching liquor of 1-6 times of salt weight is added into salt, and is separately added into β-ring of salt weight 2-10%
The maltodextrin of dextrin and 2-10% boils heating concentration, recycles ethyl alcohol, heat while stirring, anchor agitator blade outer rim
Peripheral speed is 0.2-1.5m/s, is done until moisture is received, material is fully crystallized, and obtains spice salt cocrystallization embedded object；
（3）Spice salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and the spice of the marinated low-salt flavor pressed salted duck without slag is made
Salt；
（4）Thorax and outer five fresh ducks is gone to be put into tumbler slaughter after fattening, by duck again than uniformly spreading in tumbling
Enter the spice salt of 2.0-3.5%, tumbling 5-15 minutes, until spice salt is uniformly distributed in duck body surface face；
（5）Duck of the spice salt after marinated is overlayed in stainless steel barrel in order, sets 4 DEG C of marinated 24-72 h；
（6）Once with 45 DEG C of warm water short rinse by the duck pickled, it after the blood stains for removing duck body surface face, is grasped in stainless steel
Make 2 h that are formed on platform；
（7）Duck after sizing is strung with the rope made of hemp, hangs pole, bakes 12-36 h into 55-75 DEG C of drying chamber, take out 20 DEG C with
Under ventilated environment under hanging 4-8 h, repeat to bake and hanging operate 3 times, until pressed salted duck moisture < 35%；
（8）Pressed salted duck after drying is pressed into quality grading, is vacuum-packed after finishing to get low-salt flavor pressed salted duck finished product.
2. a kind of low-salt flavor pressed salted duck according to claim 1 standardizes Green production method, it is characterized in that step（1）In
Weight ratio be 25% cloves, 25% illiciumverum, 15% galanga, 15% Radix Glycyrrhizae, 10% Chinese prickly ash and 10% nutmeg spice mix.
3. a kind of low-salt flavor pressed salted duck according to claim 1 standardizes Green production method, it is characterized in that step（1）In
Spice mix is smashed it through into 30 meshes.
4. a kind of low-salt flavor pressed salted duck according to claim 1 standardizes Green production method, it is characterized in that step（1）In
20 times of condiment powder weight of ethanol solution is added and impregnates 3 h at 50 DEG C.
5. a kind of low-salt flavor pressed salted duck according to claim 1 standardizes Green production method, it is characterized in that step（1）In
Ethanol solution is 50%（v/v）Ethanol water.
6. a kind of low-salt flavor pressed salted duck according to claim 1 standardizes Green production method, it is characterized in that step（2）In
2 times of salt weight of spice leaching liquor is added into salt.
7. a kind of low-salt flavor pressed salted duck according to claim 1 standardizes Green production method, it is characterized in that step（2）In
It is separately added into the beta-cyclodextrin of salt weight 5% and 5% maltodextrin.
8. a kind of low-salt flavor pressed salted duck according to claim 1 standardizes Green production method, it is characterized in that step（4）In
By duck again than be uniformly sprinkled into tumbling 2.7% spice salt, tumbling 10 minutes.
9. a kind of low-salt flavor pressed salted duck according to claim 1 standardizes Green production method, it is characterized in that step（5）In
Set 4 DEG C of marinated 48 h.
10. a kind of low-salt flavor pressed salted duck according to claim 1 standardizes Green production method, it is characterized in that step（7）
It is middle to enter 65 DEG C of drying chambers 24 h of baking, take out 6 h of hanging under 20 DEG C of ventilated environments below.
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| CN106798299A (en) * | 2016-11-09 | 2017-06-06 | 中原工学院 | A kind of new turmeric salt and preparation method thereof |
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