CN110584018A - Processing method for reducing protein change of pressed salted duck - Google Patents

Processing method for reducing protein change of pressed salted duck Download PDF

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Publication number
CN110584018A
CN110584018A CN201910731978.8A CN201910731978A CN110584018A CN 110584018 A CN110584018 A CN 110584018A CN 201910731978 A CN201910731978 A CN 201910731978A CN 110584018 A CN110584018 A CN 110584018A
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China
Prior art keywords
duck
pickling
raw material
pressed salted
processing method
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Pending
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CN201910731978.8A
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Chinese (zh)
Inventor
徐静
王昌晶
武杰
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Bengbu College
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Bengbu College
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    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)

Abstract

The invention relates to a processing method for reducing protein change of pressed salted ducks, which selects domestic local ducks and comprises the following steps: processing raw material ducks, refrigerating at 3-5 ℃, soaking in soybean milk, performing wet pickling, adding salt in an amount of 5-7%, pickling at 8-12 ℃ for 4-8 h, air-drying, and boiling. The method has simple process and easy operation, effectively reduces the reduction of protein in the manufacturing process of the pressed salted duck, reduces the arrangement change of muscle fibers and the change of gaps among the muscle fibers, improves the taste of the pressed salted duck, improves the utilization rate of the protein by human bodies, and enhances the market attraction.

Description

Processing method for reducing protein change of pressed salted duck
Technical Field
The invention relates to a processing method for reducing protein change of pressed salted duck.
Background
The duck meat has higher vitamin B and vitamin E content than other meat, and can resist polyneuritis such as beriberi caused by severe deficiency of vitamin B, and also has antiaging effect. The duck meat is rich in nicotinic acid, which is the main component of two important coenzymes, NAD and NADP, and can participate in body metabolism and maintain the health of body tissues. Pressed salted duck is widely known traditional food in China and is prepared by taking duck as a raw material and carrying out a series of processing procedures of pickling, blank stacking, blank discharging, air drying and the like. The cured meat product is rich in nutrition, delicious in taste and popular, and plays a certain role in cured meat products.
Proteins are structural and functional substances of organisms, are important components in organisms, are main incarnations of biological functions, and participate in almost all metabolic processes of organisms. The crucial nutrient component of meat is protein. In the process of pickling meat products, main precursor substances formed by the flavor of finished products are substances formed by meat hydrolysis, such as polypeptides, free amino acids and the like, and the further hydrolysis of the small molecular substances promotes the flavor and partial flavor of the finished products of the pickled and cured meat. In addition, the formation of amino acids is directly proportional to the drying maturation process time, i.e., if the drying time is longer, the number of polypeptides and various AR will be greatly increased, and the effect on the taste will be greater.
The pressed salted duck is rich in protein, but the content of the protein (whole muscle protein, sarcoplasmic protein and myofibrillar protein) is obviously reduced in the preparation process of the pressed salted duck, so that the nutritive value of the pressed salted duck is reduced; the meat structure becomes loose, the number of muscle fibers is reduced, the muscle fibers are broken, gaps among the muscle fibers are enlarged, the taste is reduced, and the market attraction is reduced.
Disclosure of Invention
The invention aims to provide a preparation method for reducing protein change of pressed salted duck.
The above-mentioned technology is realized through the following scheme.
The invention provides a processing method for reducing protein change of pressed salted duck, which comprises the following steps:
A. raw material treatment: selecting domestic native duck, slaughtering the native duck, cleaning, and collecting viscera to obtain required raw material duck, placing the raw material duck into a refrigerator at 3-5 deg.C for 30-35 min, and placing the refrigerated raw material duck into soybean milk at 20-25 deg.C for 30-35 min;
B. pickling: putting the raw material duck into a pickling container, and pickling with salt, wherein the salt addition is 4% -8%, the pickling temperature is 6-14 ℃, and the pickling time is 4-12 hours;
preferably, the pickling conditions are that the salt is added in an amount of 5-7%, the pickling temperature is 8-12 ℃, the pickling time is 4-8 h, and the food is pickled in a wet manner.
The best scheme of the curing conditions is that the adding amount of the table salt is 6 percent, the curing temperature is 10 ℃, and the curing time is 6 hours.
C. Air drying: airing, hanging and air-drying the pickled raw material duck for 13-15 days;
D. boiling: and (3) cooking the dried raw material duck for 40-50 min.
As a preferable cooking scheme, soybean milk is added during cooking.
The invention has the beneficial effects that: the process is simple and easy to operate; effectively reducing protein changes; the dehydration rate of the pressed salted duck can be improved by refrigerating the pressed salted duck; the soaking of the soybean milk leads the skin and the muscle of the pressed salted duck to be tough and chewy, reduces the arrangement change of muscle fibers and the change of gaps among the muscle fibers, improves the utilization rate of the protein of the human body, increases the vegetable protein, improves the nutritive value and enhances the market attraction.
In order to enable a person skilled in the art to better understand the present invention, the applicant carried out a series of experimental studies to prove the effects of the present invention:
1. material
Raw material duck: domestic local duck; salt: shanghai Medium salt Co; soybean milk: and (4) self-making soybean milk.
2. Design of experiments
The pressed salted duck is prepared according to the following steps:
A. raw material treatment: selecting a domestic native duck, slaughtering the native duck, cleaning, and taking viscera to obtain a required raw material duck, putting the raw material duck into a refrigerator for refrigeration, and then putting the refrigerated raw material duck into soybean milk for soaking;
B. pickling: putting the raw material duck into a pickling container, and adding salt for pickling;
C. air drying: airing, hanging and air-drying the pickled raw material duck;
D. boiling: and cooking the dried raw material duck.
H. Experimental groups were designed according to the following variables: a. refrigerating the raw duck in the step A; b. soaking the raw material duck soybean milk in the step A; c. b, a pickling mode is adopted; d. b, preserving for a long time; e. b, curing temperature; f. b, salting the salt in the step B; g. and C, drying in wind, h, cooking in the step D, and i, cooking in the step D and adding soybean milk.
TABLE 1 test groups
Serial number a b c d e f g h i
1 Is that Is that Wet pickling 6h 10℃ 6% 14d 45min Is that
2 Is that Is that Wet pickling 4h 8℃ 5% 14d 45min Is that
3 Is that Is that Wet pickling 8h 12℃ 7% 14d 45min Is that
4 Is that Is that Dry pickling 6h 10℃ 6% 14d 45min Is that
5 Is that Is that Mixed pickling 6h 10℃ 6% 14d 45min Is that
6 Is that Is that Wet pickling 6h 10℃ 6% 14d 45min Whether or not
7 Is that Whether or not Wet pickling 6h 10℃ 6% 14d 45min Is that
8 Whether or not Is that Wet pickling 6h 10℃ 6% 14d 45min Is that
9 Whether or not Is that Wet pickling 6h 10℃ 6% 14d 45min Whether or not
10 Is that Whether or not Wet pickling 6h 10℃ 6% 14d 45min Whether or not
11 Whether or not Whether or not Wet pickling 6h 10℃ 6% 14d 45min Is that
12 Whether or not Whether or not Wet pickling 6h 10℃ 6% 14d 45min Whether or not
3. Experimental methods
Protein content determination: taking 100g of thigh meat and breast muscle of the pressed salted duck in the last step of the experiment respectively, and determining the protein content.
4. Results of the experiment
TABLE 2 results of the experiment
Detailed Description
Example 1:
a processing method for reducing protein change of pressed salted duck is characterized in that: comprises the following steps
A. Raw material treatment: selecting domestic native duck, slaughtering the native duck, cleaning, and collecting viscera to obtain required raw material duck, placing the raw material duck into a refrigerator at 3-5 deg.C for 30-35 min, and placing the refrigerated raw material duck into soybean milk at 20-25 deg.C for 30-35 min;
B. pickling: putting the raw material duck into a pickling container, and pickling with salt at the salt addition of 5% and the pickling temperature of 8 ℃ for 4 hours;
C. air drying: hanging and air-drying the pickled raw material duck for 14 days;
D. boiling: and (3) cooking the dried raw material duck, adding the soybean milk during cooking, and cooking for 45 min.
Example 2:
A. raw material treatment: selecting domestic native duck, slaughtering and cleaning the native duck, and taking viscera to obtain required raw material duck, putting the raw material duck into a refrigerated box at 3-5 deg.C for 30-35 min, and putting the refrigerated raw material duck into soybean milk at 20-25 deg.C for 30-35 min;
B. pickling: putting the raw material duck into a pickling container, and pickling with salt at the adding amount of 7%, the pickling temperature of 12 ℃ and the pickling time of 8 h;
C. air drying: hanging and air-drying the pickled raw material duck for 14 days;
D. boiling: and (3) cooking the dried raw material duck, adding the soybean milk during cooking, and cooking for 45 min.
Example 3:
A. raw material treatment: selecting domestic native duck, slaughtering and cleaning the native duck, and taking viscera to obtain required raw material duck, putting the raw material duck into a refrigerated box at 3-5 deg.C for 30-35 min, and putting the refrigerated raw material duck into soybean milk at 20-25 deg.C for 30-35 min;
B. pickling: putting the raw material duck into a pickling container, and pickling with salt at 10 ℃ for 6h, wherein the salt is added in an amount of 6%;
C. air drying: hanging and air-drying the pickled raw material duck for 14 days;
D. boiling: and (3) cooking the dried raw material duck, adding the soybean milk during cooking, and cooking for 45 min.
The described embodiments of the invention are only some, but not all embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims (5)

1. A processing method for reducing protein change of pressed salted duck is characterized in that: the method comprises the following steps:
A. raw material treatment: selecting a domestic native duck, slaughtering the native duck, cleaning, and taking viscera to obtain a required raw material duck;
B. pickling: putting the raw material duck into a pickling container, and pickling with salt, wherein the salt addition is 4% -8%, the pickling temperature is 6-14 ℃, and the pickling time is 4-12 hours;
C. air drying: airing, hanging and air-drying the pickled raw material duck for 13-15 days;
D. boiling: and (3) cooking the dried raw material duck for 40-50 min.
2. The processing method for reducing the protein change of pressed salted duck according to claim 1, which comprises the following steps: and in the step B, the salt is added in an amount of 5-7%, the pickling temperature is 8-12 ℃, the pickling time is 4-8 hours, and the food is pickled in a wet manner.
3. The processing method for reducing the protein change of pressed salted duck according to claim 2, which comprises the following steps: in the step B, the adding amount of the table salt is 6 percent, the pickling temperature is 10 ℃, and the pickling time is 6 hours.
4. The processing method for reducing the protein change of pressed salted duck according to claim 1, which comprises the following steps: and B, putting the raw material duck in the step A into a refrigerator at 3-5 ℃ for 30-35 min, and putting the refrigerated raw material duck into soybean milk at 20-25 ℃ for 30-35 min.
5. The processing method for reducing the protein change of pressed salted duck according to claim 1, which comprises the following steps: and D, adding soybean milk in the boiling process to boil.
CN201910731978.8A 2019-04-30 2019-08-09 Processing method for reducing protein change of pressed salted duck Pending CN110584018A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201910358449 2019-04-30
CN2019103584498 2019-04-30

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111077095A (en) * 2020-01-19 2020-04-28 蚌埠学院 Ham cooking method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102090653A (en) * 2009-12-10 2011-06-15 张虎福 Production method for air dried duck
CN106983083A (en) * 2017-03-31 2017-07-28 王丹萍 The preparation method of soya-bean milk chafing dish
CN109418778A (en) * 2017-08-30 2019-03-05 李长鸣 A kind of method for salting improving duck mouthfeel

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102090653A (en) * 2009-12-10 2011-06-15 张虎福 Production method for air dried duck
CN106983083A (en) * 2017-03-31 2017-07-28 王丹萍 The preparation method of soya-bean milk chafing dish
CN109418778A (en) * 2017-08-30 2019-03-05 李长鸣 A kind of method for salting improving duck mouthfeel

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111077095A (en) * 2020-01-19 2020-04-28 蚌埠学院 Ham cooking method

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