CN110946245A - Compound antibacterial ginger female duck and processing method thereof - Google Patents
Compound antibacterial ginger female duck and processing method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
- A23B4/005—Preserving by heating
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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
- A23L13/428—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
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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
- A23L13/50—Poultry products, e.g. poultry sausages
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides a processing method of a composite antibacterial ginger female duck and the ginger female duck, which comprises the following steps: soaking female duck in 75 deg.C hot water, washing, quickly boiling, spraying curcumin ethanol solution on the surface of duck, parching rhizoma Zingiberis recens and old rhizoma Zingiberis recens with black sesame oil, adding pickling material, parching, adding water, heating, and decocting to obtain soup stock; meanwhile, cooling the duck sprayed with the curcumin ethanol solution, pickling with a pickling material, putting the pickled duck into boiling soup for marinating, drying and cooling the marinated duck, vacuum-packaging the duck with a PVDC film, and sequentially preheating at 95 ℃ for 5 minutes, heating at 106 ℃ for 10 minutes and heating at 121 ℃ for 15 minutes to obtain the ginger duck. According to the invention, curcumin ethanol solution is sprayed on the surface of the duck after quick boiling, and the duck is subjected to temperature-changing staged sterilization after vacuum packaging by using a PVDC film, so that the microbial lethality of the ginger duck reaches 99.9%, and the ginger duck is good in hardness, elasticity and storage resistance.
Description
Technical Field
The invention relates to the field of poultry meat product processing, in particular to a compound antibacterial ginger female duck and a processing method thereof.
Background
With the rapid development of social economy in China, people pay high attention to the safety and health problems of food while pursuing high-quality life. Therefore, the development of healthy, nutritional, convenient and fast food becomes a new direction for the development of modern food enterprises. The meat product is one of the foods which are popular with consumers in China, and is rich in nutrient substances such as high protein, low fat and multiple vitamins. The traditional Chinese meat products have profound influence on the development of meat products in future as the origin of the development of the meat products in China, and traditional foods such as Guangdong sausage, Beijing roast duck, Jinhua ham and the like have long history backgrounds.
The Chinese traditional ginger female duck is called Xiamen treasure, Mintai, and is one of the products with intelligent crystal of Chinese meat products due to its unique flavor and unique secret recipe handed down from generation to generation. At present, the traditional ginger female duck bacteria reduction process mainly adopts high-temperature sterilization, ultrahigh-pressure sterilization and other traditional bacteria reduction technologies. The bacteria reduction means can better kill the microorganisms in the ginger duck, but has certain destructive effect on the sensory quality, color and nutritional value and the like of the ginger duck. Compared with the traditional high-temperature sterilization and ultrahigh-pressure sterilization technologies, the temperature-change staged sterilization can better maintain the color, the fragrance, the taste and the morphological characteristics of meat, not only solves the problem of food flavor change caused by high-temperature sterilization, but also can effectively improve the shelf life of food, and has a certain positive effect on the circulation and the sale of the traditional Chinese ginger female ducks.
The invention patent with application number 201110304353.7 discloses an industrial production method of ginger female duck, which comprises the following steps: step 1, preparing materials: salting duck meat with saline water; step 2, injection: injecting ginger juice into the duck meat; step 3, rolling and kneading: rolling and kneading duck meat; step 4, marinating: putting the duck meat into a marinating pot for marinating; step 5, ginger slice decoction: decocting ginger slices with the pot-stewed soup with slow fire; and 6, drying: drying the marinated duck meat; and 7, cooling: cooling the duck meat to below 10 ℃; step 8, vacuum packaging: respectively packaging duck meat, ginger slices, pot-stewed soup and rosemary in packaging bags, and vacuumizing; and 9, sterilizing at high temperature and high pressure. The method has long processing time, and the ginger duck has great influence on the sensory quality of the ginger duck, and can not be stored for a long time at normal temperature.
Disclosure of Invention
In view of the above, the invention aims to provide a compound antibacterial ginger female duck and a processing method thereof, wherein the processing time is short, the microbial lethality rate reaches 99.9%, and the compound antibacterial ginger female duck has good hardness, good elasticity and long storage life.
In order to achieve the purpose, the invention adopts the technical scheme that: a processing method of a composite antibacterial ginger female duck comprises the following steps:
step 1, pretreatment: spraying cold water after bloodletting of female duck, soaking and washing with 75 ℃ hot water, and removing internal organs after depilation;
step 2, placing the pre-treated duck into cold water, boiling for 3 minutes, draining, and spraying 40-120 mu mol/L curcumin ethanol solution on the surface of the drained duck;
step 3, putting the sliced ginger and the aged ginger mother into black sesame oil at the temperature of 200 ℃ for stir-frying for 1 minute, adding the pickling material for continuous stir-frying for 1 minute, wherein the weight ratio of the ginger to the aged ginger mother to the pickling material is 1: 1, then adding water for continuous heating for 30 minutes, and decocting to obtain the soup stock; meanwhile, cooling the duck sprayed with the curcumin ethanol solution, and pickling the duck for 20 minutes by using a pickling material, wherein the weight ratio of the duck to the pickling material is 100: 7, and the weight ratio of the amomum tsao-ko, the clove, the cinnamon and the dried orange peel in the pickling material is 21: 1: 3;
step 4, putting the salted duck into boiled soup stock and heating for 4 hours to marinate the duck;
and 6, preheating the vacuum-packaged duck at 95 ℃ for 5 minutes, then heating at 106 ℃ for 10 minutes, and finally heating at 121 ℃ for 15 minutes to obtain the ginger duck.
Further, the drying mode in the step 5 is to blow the duck to dry the duck by using wind at 20 ℃, and the duck is subjected to vacuum packaging after the duck is cooled to room temperature.
Further, the duck in the step 5 is cut into pieces after being cooled.
Further, in the step 2, the concentration of the curcumin solution is 100 mu mol/L.
Further, in the step 6, the ginger duck packed in vacuum is heated in the environment of 300-600 MPa.
The invention also provides the ginger duck obtained by the method.
The key concept of the technical scheme is as follows: during pretreatment, the duck is soaked and washed by hot water at 75 ℃, 40-120 mu mol/L curcumin ethanol solution is sprayed on the surface of the duck after the duck is boiled by boiling water, a special pickling material is added to pickle the duck under the conditions of low temperature and vacuum, PVDC with heating and shrinking performance of a monomer film is used as a packaging material to package the treated duck meat, and then the duck meat is sterilized in stages, so that the microbial lethality reaches 99.9%, and the duck meat can still keep the original flavor after being stored for 15 days.
The beneficial effects of the above technical scheme are: during pretreatment, the duck is soaked and washed by hot water at 75 ℃, 40-120 mu mol/L curcumin ethanol solution is sprayed on the surface of the duck after the duck is boiled by boiling water, a specially-made pickling material is added for pickling under the conditions of low temperature and vacuum, PVDC with heating and shrinking performance of a monomer film is used as a packaging material for packaging the treated duck meat, and then the duck meat is sterilized by stages, so that the ginger duck with good hardness, good elasticity, golden color, compact meat quality and difficult dispersion can be obtained, the microbial lethality reaches 99.9%, and the original flavor can be maintained after the duck meat is stored for 15 days.
Drawings
Figure 1 shows the inactivation of microorganisms by the addition of curcumin at various concentrations.
Figure 2 shows the sensory evaluation after treatment with different sterilisation means.
Fig. 3 shows the influence of different sterilization modes on the texture of the ginger female duck.
The reference numbers illustrate:
in FIG. 1, A: the effect of adding curcumin at different concentrations on the total number of colonies; b in FIG. 1: the effect of adding curcumin at different concentrations on lethality; in FIG. 3, A: the influence of different sterilization modes on the elasticity of the ginger duck meat is shown in figure 3: and B, influence of different sterilization modes on the hardness of the duck meat with ginger.
Detailed Description
The invention is further described below with reference to the following figures and specific examples:
the invention provides a processing method of a compound bacteria-reducing ginger female duck, which comprises the following steps:
step 1, pretreatment: spraying cold water after bloodletting of female duck, soaking and washing with 75 ℃ hot water, and removing internal organs after depilation;
step 2, placing the pre-treated duck into cold water, boiling for 3 minutes, draining, and spraying 40-120 mu mol/L curcumin ethanol solution on the surface of the drained duck;
step 3, putting the sliced ginger and the aged ginger mother into black sesame oil at the temperature of 200 ℃ for stir-frying for 1 minute, adding the pickling material for continuous stir-frying for 1 minute, wherein the weight ratio of the ginger to the aged ginger mother to the pickling material is 1: 1, then adding water for continuous heating for 30 minutes, and decocting to obtain the soup stock; meanwhile, cooling the duck sprayed with the curcumin ethanol solution, and pickling the duck for 20 minutes by using a pickling material, wherein the weight ratio of the duck to the pickling material is 100: 7, and the weight ratio of the amomum tsao-ko, the clove, the cinnamon and the dried orange peel in the pickling material is 21: 1: 3;
step 4, putting the salted duck into boiled soup stock and heating for 4 hours to marinate the duck;
and 6, preheating the vacuum-packaged duck at 95 ℃ for 5 minutes, then heating at 106 ℃ for 10 minutes, and finally heating at 121 ℃ for 15 minutes to obtain the ginger duck.
Further, the drying mode in the step 5 is to blow the duck to dry the duck by using wind at 20 ℃, and the duck is subjected to vacuum packaging after the duck is cooled to room temperature.
Further, the duck in the step 5 is cut into pieces after being cooled.
Further, in the step 2, the concentration of the curcumin solution is 100 mu mol/L.
Further, in the step 6, the ginger duck packed in vacuum is heated in the environment of 300-600 MPa.
The invention also provides the ginger duck obtained by the method.
The processing method of the ginger female duck is discovered by the inventor accidentally, the duck is soaked and washed by hot water at 75 ℃ during pretreatment, 40-120 mu mol/L curcumin ethanol solution is sprayed on the surface of the duck after the duck is boiled by boiling water, a special pickling material is added to pickle the duck under the conditions of low temperature and vacuum, PVDC with heating and shrinking performance of a monomer film is used as a packaging material to package the treated female duck meat, and then the packaged female duck meat is sterilized by stages, so that the ginger female duck with good hardness, good elasticity, golden yellow color, tight and firm meat, difficult dispersion, 99.9% microbial lethality rate and original flavor can be maintained after being stored for 15 days.
The following are examples and comparative examples of the present invention to help those skilled in the art to better understand the technical contents of the present invention and the technical contributions of the present invention with respect to the prior art.
Example 1
A processing method of a composite antibacterial ginger female duck comprises the following steps:
step 1, pretreatment: spraying cold water after bloodletting of the female duck, then soaking the female duck in hot water at 75 ℃ for 30 minutes, washing, and removing internal organs after depilation;
step 2, placing the pre-treated duck into cold water, boiling for 3 minutes, draining, and spraying 40 mu mol/L curcumin ethanol solution on the drained duck surface;
step 3, putting the sliced ginger and the aged ginger mother into black sesame oil at the temperature of 200 ℃ for stir-frying for 1 minute, adding the pickling material for continuous stir-frying for 1 minute, wherein the weight ratio of the ginger to the aged ginger mother to the pickling material is 1: 1, then adding water for continuous heating for 30 minutes, and decocting to obtain the soup stock; meanwhile, cooling the duck sprayed with the curcumin ethanol solution, and pickling the duck for 20 minutes by using a pickling material, wherein the weight ratio of the duck to the pickling material is 100: 7, and the weight ratio of the amomum tsao-ko, the clove, the cinnamon and the dried orange peel in the pickling material is 21: 1: 3;
step 4, putting the salted duck into boiled soup stock and heating for 4 hours to marinate the duck;
and 6, preheating the vacuum-packaged duck at 95 ℃ for 5 minutes, then heating at 106 ℃ for 10 minutes, and finally heating at 121 ℃ for 15 minutes to obtain the ginger duck.
Example 2
The only difference from example 1 is in step 2: spraying with 60 μmol/L ethanol solution of curcumin.
Example 3
The only difference from example 1 is in step 2: spraying with 80 μmol/L ethanol solution of curcumin.
Example 4
The only difference from example 1 is in step 2: spraying with 100 μmol/L ethanol solution of curcumin.
Example 5
The only difference from example 1 is in step 2: spraying with 120 μmol/L ethanol solution of curcumin.
Example 6
The only difference from example 3 is in step 6: heating the vacuum-packed ginger female ducks in 500 MPa in stages.
Comparative example 1
The only difference from example 1 is: no soaking and flushing with hot water was used in step 1.
Comparative example 2
The only difference from example 3 is that: no soaking and flushing with hot water was used in step 1.
Comparative example 3
The only difference from example 5 is that: no soaking and flushing with hot water was used in step 1.
Comparative example 4
The only difference from example 1 is: and 5, adopting a common fresh-keeping bag for sealing and packaging.
Comparative example 5
The only difference from example 3 is that: and 5, adopting a common fresh-keeping bag for sealing and packaging.
Comparative example 6
The only difference from example 5 is that: and 5, adopting a common fresh-keeping bag for sealing and packaging.
Comparative example 7
The only difference from example 1 is: step 2 did not spray curcumin ethanol solution.
The method comprises the following specific steps:
materials and instruments
1.1 materials
The traditional Chinese meat product ginger duck is taken as a main research object.
Ginger, aged ginger mother, black sesame oil, spices (tsaoko amomum fruit, clove, cinnamon, dried orange peel and the like), culture medium (peptone, beef extract, agar), cooking wine and the like.
1.2 Main instruments
SLI-400 electric heating constant temperature incubator (Japan Tokyo physico chemical company), DHG-9246A electric heating air-blowing drying oven (Shanghai essence macro experimental facility Co., Ltd.), 754P ultraviolet spectrophotometer (Shanghai spectrometer Co., Ltd.), 3K-30 desk centrifuge (German sigma Co., Ltd.), 420+ type acidimeter (German WTWW Co., Ltd.), CP225D electronic balance (German Sedolis group), supplementary model BOSCH cutter (Nantong Tongyu hardware tool Co., Ltd.), LH4A29A-1 autoclave (Ningbo Lehui food facility Co., Ltd.), RPX-20 dry cooking machine (Zhejiang Ribo mechanical Co., Ltd.), and the like.
2. Experimental methods
2.1 route to the Process
Raw material selection and pretreatment → duck dipping water → cooling → pickling → old soup preparation → spiced duck → cool drying → packaging → storage
2.2 temperature-variant staged Sterilization parameters
The temperature-variable stage sterilization adopts the methods of 95 ℃ in the first stage, 5 min in the second stage, 106 ℃ in the second stage, 10 min in the third stage and 121 ℃ in the third stage for 15 min to sterilize the traditional Chinese ginger female duck.
2.2 Pre-treatment of raw and auxiliary materials
Spraying the mother duck before slaughtering, discharging blood, spraying, soaking in hot water, washing, removing dirt such as hair of the mother duck, measuring the total number of bacterial colonies before and after treatment, and performing three parallel experiments for comparison.
2.3 Natural bacteriostatic agent is added
Preparing a curcumin stock solution: weighing curcumin powder, dissolving in absolute ethyl alcohol, and preparing the curcumin solution with the final concentration of 10 mol/L. When in use, the composition is diluted to a required concentration. Taking the cooled duck meat, respectively adding curcumin natural bacteriostatic agents with final concentrations of 40, 60, 80, 100 and 120 mu mol/L to the surface of the duck meat, measuring the total bacterial count and the microbial lethality before and after treatment after 30min, and simultaneously setting three groups of parallel experiments for comparison.
2.4 vacuum treatment during packaging
The PVDC with the heating and shrinking performance of the monomer film is used as a packaging material to package the treated duck meat, and a group without vacuum packaging treatment is used as a control. Detecting the total number of bacterial colonies of the duck meat after different treatment modes, and simultaneously setting three groups of parallel experiments for comparison.
2.5 detection of microorganisms
The total number of colonies was determined according to GB 4789.2-2010.
2.6 sensory evaluation
Adding 100 μmol/L natural bacteriostatic agent curcumin and PVDC packaged rhizoma Zingiberis recens duck meat, respectively, performing temperature-dependent stage sterilization, high temperature sterilization, and ultrahigh pressure sterilization, and numbering. And randomly selecting 10 sensory evaluation experts to form a scoring group, evaluating 4 sensory indexes of the appearance, the color, the flavor and the taste of the sensory evaluation experts, and averaging the final results. Sensory scoring criteria are shown in table 1.
TABLE 1 sensory evaluation criteria for ginger duck
2.7 measurement of texture index
Adding 100 μmol/L natural bacteriostatic agent curcumin and PVDC packaged rhizoma Zingiberis recens duck meat, sterilizing at temperature, high temperature, and ultrahigh pressure, and measuring texture index every 3 d. And (4) evaluating the elasticity and hardness indexes of the ginger female ducks treated by different sterilization modes by adopting a texture analyzer. The texture appearance includes: the speed of the TA3/100 probe before test is 2.00 mm/s, the speed during test is 1.00 mm/s, the test time is 3 s, and three groups of parallel experiments are arranged for comparison.
2.8 data analysis
Results are expressed as mean ± standard deviation, data mapping and statistical analysis were performed using Graphpad Prism software, significance of differences was determined using t-test, and P <0.05 is significant difference.
3 results and analysis
3.1 Sterilization effect of pretreatment of raw and auxiliary materials on ginger female ducks
The muscle surface of a healthy living female duck is in an aseptic state, but the female duck is extremely easily polluted by microorganisms and manual operation in the environment in the processing processes of slaughtering, cutting and the like, so that the microorganisms enter the muscle tissue to cause the microbial pollution of the meat of the female duck. As can be seen from table 2, after pretreatment such as hot water soaking and washing, a large amount of microorganisms still remained in the raw material, but the total number of colonies was reduced by 0.99 Log compared to that after pretreatment of the untreated group. This is probably because the hot water washing reduces the microorganisms on the surfaces of the ginger female ducks to a certain extent, but the colony count is not reduced to the national colony count index (less than or equal to 8X 104 cfu/g, 4.903 Log) for meat products. Therefore, the hot water soaking can reduce the microbial pollution of raw and auxiliary materials during slaughtering and cutting, but a large amount of microbes still exist in the duck meat, the method cannot completely inactivate the microbes in the duck meat, and the duck meat needs to be further sterilized.
TABLE 2 influence of pretreatment on the antibacterial effect of ginger duck
3.2 antibacterial effect of adding curcumin of different concentrations on female ducks with ginger
Curcumin is a polyphenol active substance extracted from curcuma longa of the family zingiberaceae, is widely used as a food additive, and is commonly used as a natural pigment, a flavoring agent, a spice and a preservative. A large number of researches at home and abroad find that the curcumin has biological activities of oxidation resistance, anti-inflammation, anti-tumor, antimicrobial and the like. The bactericidal effect of curcumin on microorganisms in the ginger duck in the concentration range of 0-120 mu mol/L is shown in figure 1. With the gradual increase of curcumin concentration, the colony count decreased significantly and stabilized. When the curcumin concentration is 100 mu mol/L and 120 mu mol/L, the colony count of the microorganism is reduced to 3.136 Log (CFU/g), and the lethality reaches 99.9%. The experimental result shows that the curcumin concentration is 100 mu mol/L, and the bactericidal composition shows a remarkable bactericidal effect.
3.3. Vacuum packaging for reducing bacteria of female duck with ginger
The monomer film PVDC with the heat shrinkage performance is a food-grade heat shrinkage film with certain barrier property, high temperature and high pressure resistance and radiation stability. As can be seen from Table 3, the total number of bacterial colonies of the ginger duck without vacuum packaging is 4.63 Log, and the total number of bacterial colonies of the ginger duck after vacuum packaging is reduced by 1.42 Log. Therefore, the PVDC has certain bacteria-reducing effect on the processing and storage of the ginger female duck.
TABLE 3 influence of vacuum packaging on the antibacterial effect of ginger duck
3.4 influence of different sterilization modes on ginger female duck quality
3.4.1 Sterilization effect of different sterilization modes on ginger female ducks
As shown in Table 4, after temperature-variable staged sterilization, autoclaving and ultra-high pressure sterilization, the total number of bacterial colonies of the ginger duck is respectively reduced from 3.21 Log to 1.32 Log, 1.04 Log and 1.40Log, which meets the bacterial colony total number index of meat product microorganisms in China. Therefore, the three modes can effectively inactivate the microorganisms of the ginger duck, the high-temperature sterilization has higher inactivation effect, and the inactivation level of the temperature-variable stage sterilization is consistent with that of the ultrahigh-pressure sterilization.
TABLE 4 influence of different sterilization modes on the antibacterial effect of ginger female duck
3.4.2 influence of different sterilization modes on sensory evaluation of female ginger ducks
Sensory quality as a method for evaluating the quality of meat products is of great significance in evaluating the color, taste, flavor and appearance of food. As shown in fig. 2, the temperature-variable staged sterilization, the autoclaving and the ultra-high pressure sterilization have a certain effect on the Zhonghua traditional ginger female duck. After temperature-change staged sterilization, the ginger female duck can better keep the color, the fragrance, the taste and the appearance of food; the taste and flavor scores of the ultra-high pressure sterilization group are consistent with those of the ultra-high pressure sterilization group after temperature-change staged sterilization, but the color and the appearance of the ultra-high pressure sterilization group are slightly lower than those of the temperature-change staged sterilization treatment group. In addition, the autoclaving group showed a lower score than the temperature-dependent staged sterilization and the autoclaving group. This is probably because the loss of some nutrients from the ginger duck meat, the loss of water and the melting of meat fat due to the high temperature for a long time, which leads to the deterioration of the sensory quality.
3.4.3 Effect of different sterilization modes on the texture of ginger female ducks
Texture is one of the criteria for evaluating the quality of meat. The elasticity and hardness of meat indicate the freshness of meat and the condition of microbial contamination to some extent. As can be seen from fig. 3, the elasticity of the ginger duck treated in different sterilization modes is increased (a) with the increase of pressure, and the elasticity of the ginger duck treated in the temperature-varying staged sterilization mode is optimized. In addition, when the pressure reaches 500 MPa, the hardness and elasticity of the ginger duck reach the maximum, and the quality of the ginger duck reaches the optimal state; when the pressure reaches 600 MPa, the elasticity and the hardness of the ginger duck begin to decline (B). Therefore, a certain amount of pressure is increased in the sterilization process, and a certain positive effect is achieved on the quality of the ginger female duck. This is probably due to the fact that under high pressure conditions, myosin in meat undergoes polymerization and disulfide bond interaction, increasing the elasticity and hardness of meat. Compared with high-temperature sterilization and ultrahigh-pressure sterilization, the temperature-change staged sterilization treatment group can better maintain the texture characteristics of the ginger female ducks.
3.4.4 Effect of different treatment modes on the quality of ginger female ducks after 15 days of storage
TABLE 5 sensory quality scores of ginger female ducks of examples 1 to 5 and comparative examples 1 to 7 after storage for 15 days at 25 ℃
4 small knot
The novel traditional Chinese livestock and poultry meat product sterilization technology is determined by adopting the sterilization treatment processes of pretreatment of raw and auxiliary materials, addition of natural bacteriostatic curcumin with a certain concentration, PVDC vacuum packaging treatment of a monomer film with a heating shrinkage performance and the like, and comparing the total bacterial count of ginger duck microorganisms, the sensory quality and the texture characteristics after temperature-change staged sterilization, high-temperature sterilization and ultrahigh-pressure sterilization, and the problems of incomplete sterilization, heating-caused nutrition and flavor change and the like in the traditional sterilization method are solved. The temperature-change staged sterilization can effectively kill the residual bacteria in the ginger female duck, delay the bacterial growth of the ginger female duck in the storage period, effectively keep the change of the texture of the ginger female duck and better keep the sensory quality of the ginger female duck. The test results show that the ducks are soaked and washed by hot water at 75 ℃ during pretreatment, the ginger duck is subjected to temperature-change staged sterilization after being vacuum-packed under the action of curcumin of 40-120 mu mol/L, the sensory quality of the ginger duck can be effectively maintained, the texture is not affected, the microbial lethality rate can reach 99.99%, and the original flavor can be maintained after the duck is stored for 15 days.
The invention has the beneficial effects that: during pretreatment, the duck is soaked and washed by hot water at 75 ℃, 40-120 mu mol/L curcumin ethanol solution is sprayed on the surface of the duck after the duck is boiled by boiling water, a specially-made pickling material is added for pickling under the conditions of low temperature and vacuum, PVDC with heating and shrinking performance of a monomer film is used as a packaging material for packaging the treated duck meat, and then the duck meat is sterilized by stages, so that the ginger duck with good hardness, good elasticity, golden color, compact meat quality and difficult dispersion can be obtained, the microbial lethality reaches 99.9%, and the original flavor can be maintained after the duck meat is stored for 15 days.
The present invention has been described with reference to the above embodiments and the accompanying drawings, however, the above embodiments are only examples for carrying out the present invention. It should be noted that the disclosed embodiments do not limit the scope of the invention. Rather, modifications and equivalent arrangements included within the spirit and scope of the claims are included within the scope of the invention.
Claims (6)
1. A processing method of a composite antibacterial ginger female duck is characterized by comprising the following steps: the method comprises the following steps:
step 1, pretreatment: spraying cold water after bloodletting of female duck, soaking and washing with 75 ℃ hot water, and removing internal organs after depilation;
step 2, putting the pre-treated duck into cold water for heating, draining after boiling for 3 minutes, and spraying 40-120 mu mol/L curcumin ethanol solution on the drained duck surface;
step 3, putting the sliced ginger and the aged ginger mother into black sesame oil at the temperature of 200 ℃ for stir-frying for 1 minute, adding the pickling material for continuous stir-frying for 1 minute, wherein the weight ratio of the ginger to the aged ginger mother to the pickling material is 1: 1, then adding water for continuous heating for 30 minutes, and decocting to obtain the soup stock; meanwhile, cooling the duck sprayed with the curcumin ethanol solution, and pickling the duck for 20 minutes by using a pickling material, wherein the weight ratio of the duck to the pickling material is 100: 7, and the weight ratio of the amomum tsao-ko, the clove, the cinnamon and the dried orange peel in the pickling material is 21: 1: 3;
step 4, putting the salted duck into boiled soup stock and heating for 4 hours to marinate the duck;
step 5, drying and cooling the marinated duck, and performing vacuum packaging by using a PVDC film as a packaging material;
and 6, preheating the vacuum-packaged duck at 95 ℃ for 5 minutes, then heating at 106 ℃ for 10 minutes, and finally heating at 121 ℃ for 15 minutes to obtain the ginger duck.
2. The processing method of the compound antibacterial ginger female duck according to claim 1, characterized by comprising the following steps: and 5, drying by blowing at 20 ℃, drying until the temperature of the duck is reduced to room temperature, and carrying out vacuum packaging.
3. The processing method of the compound antibacterial ginger female duck according to claim 1, characterized by comprising the following steps: and 5, cutting the cooled duck into pieces.
4. The processing method of the compound antibacterial ginger female duck according to claim 1, characterized by comprising the following steps: in the step 2, the concentration of the curcumin solution is 100 mu mol/L.
5. The processing method of the compound antibacterial ginger female duck according to claim 1, characterized by comprising the following steps: in the step 6, the ginger duck packed in vacuum is heated in the environment of 300-600 MPa.
6. A ginger female duck obtained by the processing method of the compound antibacterial ginger female duck as claimed in any one of claims 1-5.
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