CN109497428A - Seafood mushroom duck pine and its processing method - Google Patents
Seafood mushroom duck pine and its processing method Download PDFInfo
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- CN109497428A CN109497428A CN201811195246.3A CN201811195246A CN109497428A CN 109497428 A CN109497428 A CN 109497428A CN 201811195246 A CN201811195246 A CN 201811195246A CN 109497428 A CN109497428 A CN 109497428A
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses seafood mushroom duck pines, are grouped as by the group of following parts by weight: 10 parts of white granulated sugar, 2 parts of Chinese prickly ash, 3 parts of yellow rice wine, 1 part of cassia bark, octagonal 1 part, 1 part of fennel seeds, 4 parts of soy sauce, 6 parts of salt, 20 parts of seafood mushroom, 100 parts of duck.Its procedure of processing: S1, duck processing, seafood mushroom processing and ingredient processing；S2, it is put into pure water in pot, is first put into ingredient according to component proportion, heating places into that treated after boiling duck and seafood mushroom, small fire cook 8 hours；S3, receive juice: small fire cooks until the degree that pressing meat piece is overflowed without soup；S4, the seafood mushroom duck after receipts juice is put into wire drawing machine wire drawing；S5, the seafood mushroom duck after wire drawing is put into loosening machine by sauting frying, until the fiber of seafood mushroom duck is completely dispersed.The seafood mushroom duck pine color that the present invention makes is golden yellow, and fiber is completely dispersed substantially, and dried meat floss fragrance overflows, knotless and burnt head, and the quality and sense organ of seafood mushroom duck pine are all good.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to dried sea mushroom duck meat floss and a processing method thereof.
Background
The hypsizygus marmoreus is an edible fungus with high protein, low sugar, low fat, safe eating and very high nutritive value; meanwhile, the duck meat is also a very favorite poultry meat food with the functions of low fat, low cholesterol, low moisture content, high protein, balanced nutrition, health care and health preservation. The dried sea-fresh mushroom-duck meat floss is produced by adding the dried sea-fresh mushroom in a certain proportion into the dried duck meat floss, so that the dried sea-fresh mushroom and the dried duck meat floss are organically combined, and the delicacies and the nutrients of the dried sea-fresh mushroom and the duck meat are brought out in the best.
Disclosure of Invention
Aiming at the defects, the invention provides the dried sea mushroom duck meat floss and the processing method thereof, the prepared dried sea mushroom duck meat floss has golden color, basically and completely dispersed fibers, overflowing fragrance of the dried meat floss, no knots and scorched ends, and good quality and sense organ of the dried sea mushroom duck meat floss.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the dried sea-fresh mushroom duck meat floss comprises the following components in parts by weight: 10 parts of white granulated sugar, 2 parts of pepper, 3 parts of yellow wine, 1 part of cassia bark, 1 part of star anise, 1 part of fennel, 4 parts of soy sauce, 6 parts of salt, 20 parts of seafood mushroom and 100 parts of duck meat.
Based on the above content, the invention also provides a processing method of the dried seafood mushroom duck meat floss, which comprises the following steps:
s1, raw material treatment: comprises duck meat treatment, hypsizygus marmoreus treatment and ingredient treatment;
s2, marinating: adding purified water into a pot, adding the treated ingredients according to the component proportion, heating and boiling, adding the treated duck meat and the seafood mushroom, controlling the volume of the water to be about 3 times of the volume of the duck meat and the seafood mushroom, and cooking for 8 hours with soft fire;
s3, juice collection: after cooking for 8 hours with slow fire, observing the water content, when the soup is concentrated to be dense, continuously frying with slow fire slowly to collect the soup until the soup cannot be seen, and continuously collecting the soup with slow fire until the meat blocks are pressed until no soup overflows;
s4, drawing: putting the hypsizygus marmoreus duck meat subjected to juice collection into a wire drawing machine for wire drawing, repeatedly operating for many times, and finishing wire drawing when fibers of the hypsizygus marmoreus duck meat are drawn into a state with floss;
s5, stir-frying for loosening: and (3) frying the wiredrawn seafood mushroom duck meat in a loosening frying machine, controlling the flame temperature to be low fire in the frying process, and uniformly frying the seafood mushroom duck meat until the fibers of the seafood mushroom duck meat are completely dispersed.
Further, the duck meat treatment method comprises the steps of putting duck meat into boiling water, boiling until duck skin is soft and rotten, taking out, peeling the duck skin, removing bones, fat, broken bones, fascia and blood clots, and equally cutting the duck meat into pieces.
Further, the hypsizygus marmoreus treatment comprises the following steps:
(1) peeling off the hypsizygus marmoreus, removing roots, selecting the hypsizygus marmoreus with uniform size, soaking the hypsizygus marmoreus in clear water, and then washing;
(2) washing and naturally drying the mixture;
(3) after air-drying, pulverizing the mixture by a pulverizer.
Further, the ingredient processing method comprises the following steps: weighing the components of the ingredients according to the component proportion, and wrapping the weighed ingredients with gauze for later use.
Preferably, the time for frying the hypsizygus marmoreus duck meat in the step S5 in the frying and loosening machine is 20 minutes.
Compared with the prior art, the invention has the following beneficial effects:
the seafood mushroom dried duck meat floss prepared by the method is golden in color, fibers are basically and completely dispersed, the fragrance of the dried meat floss is diffused all around, knots and scorched ends do not exist, and the quality and the sense organ of the seafood mushroom dried duck meat floss are good.
Drawings
FIG. 1 shows the effect of soy sauce addition on sensory evaluation of dried seafood mushroom and dried duck meat floss.
FIG. 2 is a graph showing the effect of salt addition on sensory evaluation of dried seafood mushroom-dried duck meat floss.
FIG. 3 is a graph showing the effect of hypsizygus marmoreus addition on sensory score of hypsizygus marmoreus dried meat floss.
Detailed Description
The present invention is further illustrated by the following figures and examples, which include, but are not limited to, the following examples.
Example (b):
the dried sea-fresh mushroom duck meat floss comprises the following components in parts by weight: 10 parts of white granulated sugar, 2 parts of pepper, 3 parts of yellow wine, 1 part of cassia bark, 1 part of star anise, 1 part of fennel, 4 parts of soy sauce, 6 parts of salt, 20 parts of seafood mushroom and 100 parts of duck meat.
The processing method of the dried sea mushroom-duck meat floss comprises the following steps:
s1, raw material treatment: comprises duck meat treatment, hypsizygus marmoreus treatment and ingredient treatment;
s2, marinating: adding purified water into a pot, adding the ingredients according to the component proportion, heating and boiling, then adding the treated duck meat and the hypsizygus marmoreus, controlling the volume of the water to be about 3 times of the volume of the duck meat and the hypsizygus marmoreus, and boiling for 8 hours with soft fire;
s3, juice collection: after cooking for 8 hours with slow fire, observing the water content, when the soup is concentrated to be dense, continuously frying with slow fire slowly to collect the soup until the soup cannot be seen, and continuously collecting the soup with slow fire until the meat blocks are pressed until no soup overflows;
s4, drawing: putting the hypsizygus marmoreus duck meat subjected to juice collection into a wire drawing machine for wire drawing, repeatedly operating for many times, and finishing wire drawing when fibers of the hypsizygus marmoreus duck meat are drawn into a state with floss;
s5, stir-frying for loosening: and (3) frying the wiredrawn seafood mushroom duck meat in a loosening frying machine, controlling the flame temperature to be low fire in the frying process, uniformly frying the seafood mushroom duck meat until the fibers of the seafood mushroom duck meat are completely dispersed, and frying the seafood mushroom duck meat in the loosening frying machine for 20 minutes.
The duck meat processing method comprises the steps of putting duck meat into boiling water, boiling until duck skin is soft and rotten, taking out, peeling the duck skin, removing bones, fat, broken bones, fascia and blood clots, and equally cutting the duck meat into pieces.
The seafood mushroom treatment comprises the following steps:
(1) peeling off the hypsizygus marmoreus, removing roots, selecting the hypsizygus marmoreus with uniform size, soaking the hypsizygus marmoreus in clear water, and then washing;
(2) washing and naturally drying the mixture;
(3) after air-drying, pulverizing the mixture by a pulverizer.
The ingredient processing method comprises the following steps: weighing the components of the ingredients according to the component proportion, and wrapping the weighed ingredients with gauze for later use.
The formula of the dried sea-fresh mushroom-duck meat floss comprises the following components: 10 parts of white granulated sugar, 2 parts of pepper, 3 parts of yellow wine, 1 part of cassia bark, 1 part of star anise, 1 part of fennel, 4 parts of soy sauce, 6 parts of salt, 20 parts of seafood mushroom and 100 parts of duck meat. The key components comprise 3 main factors of soy sauce, salt and hypsizygus marmoreus, wherein 3 factors fix 2 factors, one factor is changed, and the sensory influence of the variable on the hypsizygus marmoreus dried duck meat floss is researched; under the conclusion of a single-factor test, 3 optimal addition amounts of soy sauce, salt and hypsizygus marmoreus are selected to carry out an L9(3^3) orthogonal test; then, evaluating the influence of the frying time on the quality of the dried meat floss; and finally, detecting partial nutritional ingredients. Wherein,
firstly, sensory evaluation criteria of hypsizygus marmoreus dried meat floss:
the evaluation index adopts a sensory rating table, and refers to national standard GB/T22210-2028 national food safety Standard: sensory evaluation of meat and meat products Standard "with minor modifications. Preferably, 10 people in the group perform sensory evaluation on the appearance luster, the tissue form, the taste and the smell of the dried meat floss of the seafood mushroom and the duck and impurities, the comprehensive score is taken as an index, and the evaluation standard is shown in the table I.
TABLE-seafood mushroom-dried duck meat floss sensory evaluation standard table
The second method for detecting partial nutrient components comprises the following steps:
(1) moisture content detection
The moisture content of the dried meat floss with different frying time is measured by adopting a direct drying method with reference to the national standard GB/T9695.15-2018 meat and meat product moisture content measurement.
(2) Protein content detection
Reference is made to national standard GB5009.5-2016 national food safety Standard: and (4) determining protein in food, namely determining the protein content in the finished seafood mushroom duck meat floss by adopting a Kjeldahl method.
X: the percentage of protein in the sample;
v1: the volume of the sample consumed sulfuric acid standard solution, mL;
v2: reagent blank consumes volume, mL, of sulfuric acid standard solution;
n is the concentration of the sulfuric acid standard solution, and is 0.05 mol/L;
0.014:1mL of sulfuric acid standard solution is equivalent to the mass of nitrogen, g;
m is the mass of the sample, g;
f: nitrogen is converted to a protein coefficient, meat and meat products (6.25).
(3) Total fat content detection
Reference is made to national standard GB5009.5-2010 national food safety Standard: and (4) determining fat in food, namely determining the fat content in the finished seafood mushroom duck meat floss by a soxhlet extraction method.
X: the percentage of fat in the sample;
m: mass of sample, g;
m 1: the mass of the receiving bottle which has been constant weight, g;
m 2: constant weight receiving flask mass, g, containing fat.
(4) Total sugar content detection
Refer to the national standard GB/T9695.31-2008 meat and meat products: and (4) determining total sugar content, namely determining the total sugar content in the finished seafood mushroom duck dried meat floss by adopting a direct titration method.
X: percent of total sugar in the sample (calculated as glucose), g/100 g;
v0: titrating the volume of 1mg/mL of glucose standard solution consumed by tartaric acid, mL;
v1: the volume of the sample solution taken in the measurement is mL;
m is the mass of the sample, g.
(5) Ash content detection
Reference is made to national standard GB5009.4-2016 national food safety Standard: and (3) determining the ash content in the finished seafood mushroom duck dried meat floss.
X: ash content,%, in the sample;
g1: mass of empty crucible, g;
g2: the total mass g of the ash and the crucible after firing;
g: mass of sample, g.
One, one factor experiment
1. The single factor experiment takes sensory evaluation as a standard, and the single factor experiment is designed as follows: (A) the amount of soy sauce added is respectively as follows: 1 part, 2 parts, 3 parts, 4 parts and 5 parts; (B) the addition amounts of the salt are respectively as follows: 2 parts, 4 parts, 6 parts, 8 parts and 10 parts; (C) the addition amounts of the hypsizygus marmoreus are respectively as follows: 5 parts, 10 parts, 15 parts, 20 parts and 25 parts, as shown in table two:
single-factor level of formula of table-II hypsizygus marmoreus duck meat floss
2. Single factor test results and analysis
(1) Influence of soy sauce addition on quality of dried sea mushroom-duck meat floss
Under the condition of applying the additive amount of the auxiliary materials of the formula (keeping the additive amount of each group uniform), soy sauce in 1 part, 2 parts, 3 parts, 4 parts and 5 parts by weight of the raw duck meat is respectively added into the preparation of the dried sea mushroom duck meat floss, the sensory evaluation scores are used as indexes for evaluation, and the sensory evaluation scores of the influence of different soy sauce additive amounts on the quality of the dried sea mushroom duck meat floss are shown in figure 1.
As can be seen from the figure 1, the sensory evaluation score of the hypsizygus marmoreus dried duck meat floss is increased along with the increase of the adding amount of the soy sauce. The addition of the soy sauce can improve the color and luster of the dried meat floss of the hypsizygus marmoreus and the duck, promote the fragrance of the dried meat floss and improve the taste of the dried meat floss, and when the addition amount of the soy sauce is 4 parts, the dried meat floss has the best color and luster, excellent flavor and the highest sensory score; then, with the increase of the adding amount of the soy sauce, the color of the dried meat floss gradually sinks, the flavor of the soy sauce and the flavor of the dried meat floss of the hypsizygus marmoreus and the duck begin to be discordant, and the sensory score begins to decrease. Therefore, the optimal addition amount of the soy sauce in the dried sea mushroom duck meat floss is 4 parts.
(2) Influence of salt addition on quality of dried sea mushroom-duck meat floss
Under the condition of applying the additive amount of the auxiliary materials of the basic formula (keeping the additive amount of each group uniform), respectively adding 2 parts, 4 parts, 6 parts, 8 parts and 10 parts of salt of the weight of the raw duck meat into the preparation of the dried sea mushroom duck meat floss, and evaluating by taking sensory evaluation scores as indexes, wherein the sensory evaluation scores of the influence of different salt additive amounts on the spongy mass of the sea mushroom duck meat are shown in figure 2.
As can be seen from figure 2, the change of the addition amount of the salt increases the sensory score of the dried sea mushroom duck meat floss and then decreases the sensory score, and the change range is large. The addition of the salt can improve the fragrance of the dried sea-fresh mushroom duck meat floss and improve the taste, and the effect is not obvious when the addition amount of the salt is low; when the adding amount of the salt is 6 parts, the dried meat floss has good flavor and the highest sensory score; and then, with the increase of the adding amount of the salt, the dried meat floss becomes excessively salty, the impurities become excessive, the salt taste and the flavor of the dried seafood mushroom duck dried meat floss begin to be inconsistent, and the sensory score begins to decrease. Therefore, the optimal addition amount of the salt in the dried seafood mushroom duck meat floss is 6 parts.
(3) Influence of addition amount of hypsizygus marmoreus on quality of hypsizygus marmoreus dried duck meat floss
Under the condition of applying the additive amount of the auxiliary materials of the basic formula (keeping the additive amount of each group uniform), 5 parts, 10 parts, 15 parts, 20 parts and 25 parts of the hypsizygus marmoreus of the weight of the raw material duck meat are respectively added into the preparation of the dried meat floss of the hypsizygus marmoreus duck, the sensory evaluation scores are used as indexes for evaluation, and the sensory evaluation scores of the influence of different additive amounts of the hypsizygus marmoreus duck meat sponginess are shown in figure 3.
As can be seen from FIG. 3, the sensory evaluation score of the dried sea mushroom-duck meat floss is increased along with the increase of the addition amount of the dried sea mushroom. The seafood mushroom not only can improve the taste of the dried duck meat floss, but also can enrich the nutrition of the dried duck meat floss. When the addition amount of the hypsizygus marmoreus is low, the effect is not obvious; when the addition amount of the hypsizygus marmoreus is 20 parts, the flavor of the hypsizygus marmoreus and the flavor of the dried duck meat floss are perfectly combined, and the sensory score is highest; then, with the increase of the adding amount of the hypsizygus marmoreus, the color of the dried meat floss of the duck meat gradually loses luster, the flavor of the hypsizygus marmoreus and the flavor of the dried meat floss of the duck begin to be discordant, the taste and the smell of the dried meat floss of the duck are influenced, and the sensory score begins to decrease. Therefore, the optimal addition amount of the hypsizygus marmoreus in the hypsizygus marmoreus dried meat floss is 20 parts.
Two, quadrature test
1. Design of orthogonal test factors
After the results are obtained by single-factor analysis, 3 factors of the addition amounts of the soy sauce, the salt and the hypsizygus marmoreus are selected to carry out a three-factor three-level positive test, and the optimal addition amount and two addition amounts before and after the optimal addition amount are selected horizontally as shown in table three.
Orthogonal test factor level of Epighurium-Hypsizygus marmoreus-dried duck meat floss formula
2. Results and analysis of orthogonal assays
The results of the orthogonal test of the seafood mushroom duck meat floss formula are shown in the fourth table below.
TABLE orthogonal test result of fresh mushroom duck meat floss formula
From the table four, it can be seen that the influence of the factors in the ingredients of the dried seafood mushroom duck meat floss on the sensory quality of the product is in the following order: salt > soy sauce > hypsizygus marmoreus, it can be seen that the influence of the salt content is the largest, the influence of the hypsizygus marmoreus content is the smallest, and the optimal combination is A2B2C 2. Therefore, the optimal formula combination is obtained as follows: 4 parts of soy sauce, 6 parts of table salt and 20 parts of seafood mushroom.
Influence of stir-frying time on dried meat floss quality
The most critical point in the process of making the dried meat floss is the frying time, and the determination of the frying time has extremely critical influence on the color, the smell and the final tissue state forming of the dried meat floss. The test detects the moisture content of the dried meat floss in different frying time, and determines the optimal frying time of the dried meat floss of the sea fresh mushroom and the duck by combining the sensory evaluation standard of the dried meat floss of the sea fresh mushroom and the duck.
1. Moisture content of dried sea mushroom-duck meat floss in different frying time
The water content of the dried sea-fresh mushroom duck meat floss with different frying time is determined by referring to the national standard GB/T9695.15-2018 meat and meat product water content determination, and a direct drying method is adopted for determination. The results are shown in Table five.
Table five moisture contents of dried sea fresh mushroom duck meat floss in different frying time
2. Sensory evaluation of dried sea mushroom duck meat floss in different frying time
Referring to the table, the seafood mushroom dried duck meat floss with different frying time is subjected to sensory evaluation, and specific results are shown in the sixth table.
Sensory evaluation of seafood mushroom duck meat floss in six different frying time tables
3. Optimal fry time determination
When the frying time of the dried sea-fresh mushroom duck meat floss is 5 minutes, the dried sea-fresh mushroom duck meat floss is still wet, and the moisture content is too high; the tissue fibers are basically not dispersed, no flocks are formed, and the fragrance of the dried meat floss is avoided; the moisture content is too high;
when the frying time of the dried sea mushroom duck meat floss is 10 minutes, the water content begins to decrease to 43.9 percent; the fibers begin to disperse, the dried meat floss begins to turn yellow, and the molding begins to volatilize the fragrance;
when the frying time of the dried sea mushroom duck meat floss is 15 minutes, the water content is reduced to 31.5 percent; the dried meat floss is light yellow, the fiber is dispersed in a large amount, the flavor is strong, but a small amount of coke heads exist;
when the frying time of the dried sea mushroom duck meat floss is 20 minutes, the water content is in the optimal state and is about 14.2%; the dried meat floss is golden in color, the fibers are basically and completely dispersed, the dried meat floss has the fragrance of all around, and no knots or scorched ends;
when the frying time of the dried sea mushroom duck meat floss is 25 minutes, the moisture content is the lowest, 11.3%, but the dried sea mushroom duck meat floss is too dry; the fibers are basically broken, the mouthfeel is slightly poor, and a large amount of knots are formed.
Therefore, the quality of the dried meat floss is best when the frying time is 20 minutes.
Fourthly, detecting partial nutrient components
1. Protein content determination
The protein content of the obtained hypsizygus marmoreus duck meat floss is measured for multiple times by adopting a Kjeldahl method, and the measuring method refers to the national food safety standard GB5009.5-2016 (national food safety Standard): determination of protein in food products. Through detection and data analysis, under the condition of the optimal formula combination, the measurement result of the protein content of the finished seafood mushroom duck meat floss is shown in the seventh table.
Determination of protein content of Ephedra seven hypsizygus marmoreus dried duck meat floss
The measurement result shows that the protein content of the obtained hypsizygus marmoreus duck meat floss is about 30.72 percent.
2. Determination of fat content
The fat content of the finished seafood mushroom duck dried meat floss is measured by the Soxhlet extraction method in the experiment, and the measuring method refers to the national food safety standard GB 5009.6-2016 (national food safety Standard): determination of fat in food products.
Through detection and data analysis, under the condition of the optimal formula combination, the fat content measurement result of the finished seafood mushroom duck meat floss is shown in the table eight.
Determination of fat content of table eight seafood mushroom duck dried meat floss
The measurement result shows that the fat content of the hypsizygus marmoreus dried duck meat floss is about 11.94%.
3. Determination of the Total sugar content
The experiment adopts a direct titration method to measure the total sugar content of the finished seafood mushroom duck dried meat floss, and the measuring method refers to the national food safety standard GB/T9695.31-2008 meat and meat product: total sugar content determination.
Through detection and data analysis, under the condition of the optimal formula combination, the determination result of the total sugar content of the finished seafood mushroom duck meat floss is shown in the table nine.
Determination of total sugar content of Shijiuhai mushroom dried duck meat floss
The measurement result shows that the total sugar content of the hypsizygus marmoreus dried duck meat floss is about 15.70%.
4. Determination of the ash content
Reference is made to national standard GB5009.4-2016 national food safety Standard: and (3) determining the ash content in the finished seafood mushroom duck dried meat floss.
Through detection and data analysis, under the condition of the optimal formula combination, the ash content measurement result of the finished seafood mushroom duck meat floss is shown in table ten.
Determination of ash content of epi-deca hypsizygus marmoreus dried duck meat floss
The measurement result shows that the ash content of the obtained hypsizygus marmoreus duck meat floss is about 2.95%.
Fifth, conclusion
1. The formula of the seafood mushroom duck meat floss determined by the single-factor test and the orthogonal test together is as follows: 10 parts of white granulated sugar, 2 parts of pepper, 3 parts of yellow wine, 1 part of cassia bark, 1 part of star anise, 1 part of fennel, 4 parts of soy sauce, 6 parts of salt, 20 parts of seafood mushroom and 100 parts of duck meat.
2. And (3) detecting the moisture content of the dried sea-fresh mushroom duck meat floss in different frying time: the optimal moisture content of the finished seafood mushroom duck meat floss is between 12 and 18 percent.
3. Determining the optimal frying time of the dried sea mushroom duck meat floss: when the dried meat floss is fried for 20 minutes, the dried meat floss is golden in color, fibers are basically and completely dispersed, the dried meat floss has the fragrance of all around, knots and scorched ends do not exist, and the quality and the sense of the dried meat floss of the seafood mushrooms and the ducks are optimal.
4. Detecting the protein content of the finished seafood mushroom duck meat: the protein content of the finished sea fresh mushroom dried duck meat floss is measured for multiple times by using a Kjeldahl method, and the final result is that the protein content of the sea fresh mushroom dried duck meat floss is about 30.72%.
5. Detecting the fat content of the finished seafood mushroom duck meat: the fat content of the finished seafood mushroom dried duck meat floss is measured by a Soxhlet extraction method, and the final result is that the fat content of the seafood mushroom dried duck meat floss is about 11.94%.
6. Detecting the total sugar content of the finished seafood mushroom duck meat: the total sugar content of the finished dried sea mushroom duck meat floss is measured by a direct titration method, and the final result is that the total sugar content of the dried sea mushroom duck meat floss is about 15.70%.
7. And (3) detecting the ash content of the finished seafood mushroom duck meat: the end result is a hypsizygus marmoreus duck meat floss ash content of approximately 2.95%.
The seafood mushroom dried duck meat floss prepared by the method is golden in color, fibers are basically and completely dispersed, the fragrance of the dried meat floss is diffused all around, knots and scorched ends do not exist, and the quality and the sense organ of the seafood mushroom dried duck meat floss are good.
The above embodiments are only preferred embodiments of the present invention, and are not intended to limit the scope of the present invention, but all changes that can be made by applying the principles of the present invention and performing non-inventive work on the basis of the principles shall fall within the scope of the present invention.
Claims (6)
1. The dried seafood mushroom duck meat floss is characterized by comprising the following components in parts by weight: 10 parts of white granulated sugar, 2 parts of pepper, 3 parts of yellow wine, 1 part of cassia bark, 1 part of star anise, 1 part of fennel, 4 parts of soy sauce, 6 parts of salt, 20 parts of seafood mushroom and 100 parts of duck meat.
2. The method for processing the dried seafood mushroom duck meat floss according to claim 1, characterized by comprising the following steps:
s1, raw material treatment: comprises duck meat treatment, hypsizygus marmoreus treatment and ingredient treatment;
s2, marinating: adding purified water into a pot, adding the treated ingredients according to the component proportion, heating and boiling, adding the treated duck meat and the seafood mushroom, controlling the volume of the water to be about 3 times of the volume of the duck meat and the seafood mushroom, and cooking for 8 hours with soft fire;
s3, juice collection: after cooking for 8 hours with slow fire, observing the water content, when the soup is concentrated to be dense, continuously frying with slow fire slowly to collect the soup until the soup cannot be seen, and continuously collecting the soup with slow fire until the meat blocks are pressed until no soup overflows;
s4, drawing: putting the hypsizygus marmoreus duck meat subjected to juice collection into a wire drawing machine for wire drawing, repeatedly operating for many times, and finishing wire drawing when fibers of the hypsizygus marmoreus duck meat are drawn into a state with floss;
s5, stir-frying for loosening: and (3) frying the wiredrawn seafood mushroom duck meat in a loosening frying machine, controlling the flame temperature to be low fire in the frying process, and uniformly frying the seafood mushroom duck meat until the fibers of the seafood mushroom duck meat are completely dispersed.
3. The method for processing the dried seafood mushroom and duck meat floss according to claim 2, wherein the duck meat is processed by boiling the duck meat in boiling water until the duck skin is soft and rotten, taking out the duck skin, peeling the duck skin, removing bones, fat, broken bones, fascia and blood clots, and equally cutting the duck meat into pieces.
4. The method for processing the dried seafood mushroom and duck meat floss according to claim 2, wherein the dried seafood mushroom processing comprises the following steps:
(1) peeling off the hypsizygus marmoreus, removing roots, selecting the hypsizygus marmoreus with uniform size, soaking the hypsizygus marmoreus in clear water, and then washing;
(2) washing and naturally drying the mixture;
(3) after air-drying, pulverizing the mixture by a pulverizer.
5. The processing method of the dried seafood mushroom and duck meat floss as claimed in claim 2, wherein the processing method of the ingredients comprises the following steps: weighing the components of the ingredients according to the component proportion, and wrapping the weighed ingredients with gauze for later use.
6. The method for processing the dried seafood mushroom and duck meat floss according to any one of claims 2 to 5, wherein the time for frying the dried seafood mushroom and duck meat in the step S5 in the frying and loosening machine is 20 minutes.
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