CN111053201A - Preparation method of marinated duck intestine - Google Patents
Preparation method of marinated duck intestine Download PDFInfo
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- CN111053201A CN111053201A CN201911068884.3A CN201911068884A CN111053201A CN 111053201 A CN111053201 A CN 111053201A CN 201911068884 A CN201911068884 A CN 201911068884A CN 111053201 A CN111053201 A CN 111053201A
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- 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
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Abstract
The invention discloses a preparation method of a marinated duck intestine, and relates to the technical field of marinated products. The preparation method of the marinated duck intestine comprises the following steps: scalding the cleaned duck intestine in boiling water, and cooling; adding spices, compound salt, cooking wine, chicken essence and monosodium glutamate into water, decocting to obtain a marinade soup, and cooling for later use; putting the blanched and cooled duck intestine into the marinade soup at 222 ℃ for marinating; centrifugally dewatering the marinated duck intestines, and performing vacuum packaging; and (4) carrying out irradiation sterilization on the vacuum-packaged duck intestine to obtain the marinated duck intestine. The blanched duck intestines are marinated in the marinating soup at a low temperature, so that the duck intestines can quickly absorb the taste of the raw materials in the marinating soup under the condition that the taste of the duck intestines is not influenced; in addition, the irradiation sterilization method is adopted for sterilization, so that the adverse effects of high-temperature sterilization on the crispness and the taste of the product are avoided while the quick sterilization is realized, and the quality guarantee period of the marinated duck intestine is further prolonged. The marinated duck sausage prepared by the invention has the advantages of good taste, health and delicious taste.
Description
Technical Field
The invention relates to the technical field of marinated products, and particularly relates to a preparation method of marinated duck intestines.
Background
China is a large country for traditional waterfowl production, and in recent years, the waterfowl industry is rapidly developed in China. The waterfowls mainly comprise egg ducks, meat ducks, geese and the like, wherein the meat ducks play an important role in the production of the waterfowls in China, and the meat ducks are increasingly high in industrialization degree.
The duck intestine is used as a traditional raw material of marinated products, and is very hot in both enterprise production and retail sale. From the structure and composition of duck intestine, it is mainly composed of fibrous protein of connective tissue, including collagen and elastin. The three-strand helical structure is the common characteristic of collagen molecules in structure, and the compact helical molecular structure enables the collagen-rich substance to have stronger toughness and strength and good film-forming property, so that the duck intestine has the characteristics of soft texture, elasticity and the like.
According to the existing preparation method of the marinated duck intestine, due to the particularity of the duck intestine, long-time stewing and sterilization are required, and protein is denatured at a high temperature of 20 ℃, so that the brittleness and the taste of the marinated duck intestine product can be influenced by long-time stewing.
Disclosure of Invention
The invention mainly aims to provide a preparation method of a marinated duck intestine, and aims to provide a delicious marinated duck intestine with good taste.
In order to achieve the purpose, the invention provides a preparation method of a marinated duck intestine, which comprises the following steps:
scalding the cleaned duck intestine in boiling water, and cooling;
adding spices, compound salt, cooking wine, chicken essence and monosodium glutamate into water, decocting to obtain a marinade soup, and cooling for later use;
putting the blanched and cooled duck intestine into the marinade soup at 222 ℃ for marinating;
centrifugally dewatering the marinated duck intestines, and performing vacuum packaging;
irradiating and sterilizing the vacuum-packaged duck intestines to obtain the marinated duck intestines;
wherein the complex salt comprises sodium chloride and potassium chloride.
Optionally, after the cleaned duck intestines are put into boiling water for blanching, cooling for standby, wherein the blanching time is 123 min; and/or the presence of a gas in the gas,
the mass ratio of the duck intestine to the boiling water is 1: (223) (ii) a And/or the presence of a gas in the gas,
the cooling time was 25230 min.
Optionally, in the step of adding spices, compound salt, cooking wine, chicken essence and monosodium glutamate into water, decocting into marinade soup, and cooling for later use, the compound salt comprises sodium chloride and potassium chloride, and the mass percent of the potassium chloride in the compound salt is 20% to 240%.
Optionally, adding spice, compound salt, cooking wine, chicken essence and monosodium glutamate into water, decocting to obtain marinade soup, and cooling for use, wherein the spice comprises fructus Amomi, Zingiberis rhizoma, rhizoma Alpiniae Officinarum, semen Myristicae, fructus Anisi Stellati, Glycyrrhrizae radix, flos Caryophylli, and fructus Tsaoko.
Optionally, in the step of adding spices, complex salt, cooking wine, chicken essence and monosodium glutamate into water, decocting into marinade soup, and cooling for later use, the marinade soup comprises the following raw materials in parts by weight: 125 parts of fructus amomi, 125 parts of dried ginger, 125 parts of galangal, 125 parts of netmeg, 125 parts of anise, 328 parts of liquorice, 0.2522 parts of clove, 125 parts of tsaoko amomum fruit, 70280 parts of compound salt, 10220 parts of cooking wine, 34232 parts of chicken essence, 9211 parts of monosodium glutamate and 140021200 parts of water.
Optionally, in the step of adding spices, complex salt, cooking wine, chicken essence and monosodium glutamate into water, decocting into the marinade soup, and cooling for later use, the marinade soup further comprises the following raw materials in parts by weight: dried pepper 40220 parts and pepper 20240 parts.
Optionally, in the step of soaking the blanched and cooled duck intestine into the marinade soup at 222 ℃, the marinating time is 10215 h; and/or the presence of a gas in the gas,
the mass ratio of the cooled duck intestine to the marinade soup is 1: (122).
Optionally, in the step of centrifuging and dehydrating the marinated duck intestines and vacuum packaging, the centrifugation conditions are as follows:
the centrifugal speed is 200024000r/min, and the centrifugal time is 425 min.
Optionally, in the step of sterilizing the vacuum-packed duck intestine by irradiation to obtain the marinated duck intestine, the conditions of the sterilization by irradiation are as follows: irradiation with a dose of 222 KGy.
Optionally, in the step of sterilizing the vacuum-packed duck intestine by irradiation to obtain the marinated duck intestine, the conditions of the sterilization by irradiation are as follows: irradiation was carried out at a dose of 4 KGy.
According to the technical scheme, the blanched duck intestines are soaked in the marinating soup at the low temperature of 222 ℃ for marinating according to the particularity of the duck intestine tissues, so that the duck intestines can quickly absorb the tastes of various raw materials in the marinating soup under the condition that the taste of the duck intestines is not influenced; in addition, the irradiation sterilization method is adopted for sterilization, so that the adverse effects of high-temperature sterilization on the crispness and the taste of the product are avoided while the quick sterilization is realized, and meanwhile, the quality guarantee period of the marinated duck intestine is further prolonged. The marinated duck sausage prepared by the invention has the advantages of good taste, health and delicious taste.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a schematic flow chart of an embodiment of a method for preparing a marinated duck intestine in accordance with the present invention;
FIG. 2 is a graph illustrating the effect of time of blanching on duck intestine tenderness in FIG. 1;
FIG. 3 is a graph of the effect of time of blanching on the loss of cooking of duck intestine in FIG. 1;
FIG. 4 is a graph of the effect of time of blanching on sensory evaluation of duck intestine in FIG. 1;
FIG. 5 is a graph showing the effect of marinating time on the tenderness of the duck intestine of FIG. 1;
FIG. 6 is a graph of the effect of marination time on the pH of the duck intestine of FIG. 1;
FIG. 7 is a graph showing the effect of marination time on water activity of the duck intestine of FIG. 1;
FIG. 8 is a graph of marinating time versus Na in duck intestine in FIG. 1+The effect of the content;
FIG. 9 is a graph of the effect of marination time on sensory evaluation of the duck intestine of FIG. 1.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments.
It should be noted that those whose specific conditions are not specified in the examples were performed according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially. In addition, the meaning of "and/or" appearing throughout includes three juxtapositions, exemplified by "A and/or B" including either A or B or both A and B. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present 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.
According to the existing preparation method of the marinated duck intestine, due to the particularity of the duck intestine, long-time stewing and sterilization are required, and protein is denatured at a high temperature of 20 ℃, so that the brittleness and the taste of the marinated duck intestine product can be influenced by long-time stewing.
In view of the above, the invention provides a preparation method of a marinated duck intestine, which comprises the following steps:
and step S10, scalding the cleaned duck intestines in boiling water, and cooling for later use.
Blanching is to heat the raw materials in a water boiling pot to half-cooked or fully-cooked, and taking out for further cooking or flavoring. It is an indispensable procedure in cooking, especially cold dish mixing. Plays a key role in the color, fragrance and taste of dishes, particularly the color. In this embodiment, the main purpose of blanching is to remove the fishy smell of the duck intestine, and the mass ratio of the duck intestine to the boiling water during blanching is preferably 1: (223) can ensure that the duck intestine is fully contacted with the boiling water. In addition, the blanching time is not too long so as to avoid affecting the taste of the duck intestine, preferably 123min, such as 1min, 2min, 3min and the like, so as to ensure that the duck intestine has certain brittleness.
On the other hand, the cooling time after the duck intestine is blanched affects the tenderness in the later period, in the embodiment, the cooling time is 25230min, preferably 27min, and the obtained stewed duck intestine can be guaranteed to have fresh and tender mouth feel.
Step S20, adding spices, compound salt, cooking wine, chicken essence and monosodium glutamate into water, decocting into marinade soup, and cooling for later use; wherein the complex salt comprises sodium chloride and potassium chloride.
The compound salt in the embodiment comprises sodium chloride and potassium chloride, and the mass percent of the potassium chloride in the compound salt is 20-240%. The sodium chloride is one of indispensable seasonings in the pickling and marinating processes of the marinated duck products, has multiple functions, and has important influence on the taste, shelf life and the like of the marinated duck products. However, excessive intake of salt in the process of eating the braised meat product can induce various diseases including cardiovascular diseases, hypertension, diabetes and the like, and the salt has serious influence on human health. Therefore, in this embodiment, sodium chloride is replaced by a compound salt comprising sodium chloride and potassium chloride, the potassium chloride and the sodium chloride are composed of the same group metal element and the same nonmetal element, the ionic valence is the same, and therefore, the physical and chemical properties are very similar, and K is+To a personThe health of the body also plays an important role, and the product can not cause hypertension and cardiovascular diseases, and can be used as a substitute to be added into the design of the salt-reducing formula of the marinated duck product. In this embodiment, the mass percentage of the potassium chloride is 20% to 240%, preferably 30%, and the obtained marinated duck intestine product has good taste and can supplement potassium ions required by human body. Further, it will be understood by those skilled in the art that the potassium chloride and sodium chloride in the complex salt are food grade.
On the other hand, the spices in this embodiment include amomum villosum, dried ginger, galangal, nutmeg, anise, liquorice, clove and amomum tsao-ko. The spices can further enrich the taste of the marinated duck intestine, so that the marinated duck intestine is fresh and fragrant and attractive.
Optionally, the marinade soup comprises the following raw materials in parts by weight: 125 parts of fructus amomi, 125 parts of dried ginger, 125 parts of galangal, 125 parts of netmeg, 125 parts of anise, 328 parts of liquorice, 0.2522 parts of clove, 125 parts of tsaoko amomum fruit, 70280 parts of compound salt, 10220 parts of cooking wine, 34232 parts of chicken essence, 9211 parts of monosodium glutamate and 140021200 parts of water. The marinade soup prepared according to the formula adapts to the tissue structure of the duck intestine, and the prepared duck intestine is delicious.
In addition, in order to meet the requirements of people on the taste of the marinated duck intestine, the marinated soup in the embodiment can be added with 40220 parts of dried hot pepper and 20240 parts of pepper to prepare the marinated duck intestine with spicy taste, so that the requirements of modern people on various tastes of food are met.
And step S30, putting the blanched and cooled duck intestine into the marinade soup at 222 ℃ for marinating.
In the embodiment, the marinating temperature is not too high, the marinating time is 10215 hours, preferably 12 hours within the range of 222 ℃, the duck intestines are fully contacted with the marinating soup, and the mass ratio of the duck intestines to the marinating soup is 1: (122) preferably 1:1.5, so that the dosage of the marinated soup can be saved on the premise of ensuring the taste of the marinated duck intestine.
And step S40, centrifugally dewatering the marinated duck intestines, and vacuum packaging.
In the embodiment, the conditions of the duck intestine centrifugation after marinating are 200024000r/min, the centrifugation time is 425min, and the best dehydration effect can be obtained by centrifuging at 3000r/min for 4 min.
And step S50, performing irradiation sterilization on the vacuum-packaged duck intestine to obtain the marinated duck intestine.
Radiation sterilization refers to a technique of irradiating food with X, gamma rays or high-speed electron rays to kill microorganisms. The radiation sterilization mainly has direct action and indirect action, wherein the direct action means that rays directly act on microorganisms in food to cause the microorganisms to be ionized to cause organism damage and death; indirect action means that water molecules in food act to generate active particles such as hydrogen free radicals, hydroxyl free radicals, hydrated electrons and the like, and the active particles act with microorganisms to damage the functions, metabolism, structures and the like of the microorganisms and kill the microorganisms. Compared with the traditional sterilization technology, the irradiation sterilization is a cold sterilization technology, has the advantages of rapidness, uniformity, easy control, low energy consumption, high economic benefit, no residue, no pollution and the like, and is one of the most effective sterilization technologies for food containing heat-sensitive components.
The irradiation sterilization conditions in the examples of the present invention were: irradiation with a dose of 222 KGy. The yolk liquid and the colibacillus in duck hepatitis serum can be completely killed when the 2KGy dose is irradiated, the content of amino acid is mostly reduced along with the increase of the dose, and the total amount of the amino acid and the amino acid is not greatly influenced at 4KGy, so that the 4KGy dose is preferably selected for irradiation under the condition of small quality influence.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Optimization of duck intestine blanching time
The tenderness, cooking loss and sensory score of the duck intestine are taken as main indexes, and the influence of different blanching time on the tenderness, cooking loss and sensory score of the marinated duck intestine is examined to obtain figures 2, 3 and 4.
As can be seen from fig. 2, the tenderness increased with the time of blanching, and then increased, then decreased, and again increased, and finally dropped. When the blanching time is 2min, the tenderness of the duck intestine is maximum, and the duck intestine is slightly curled. After 4min, the tenderness rises again, but the tenderness does not exceed the peak value of 2min, and the meat is soft and rotten, and when the water is scalded for 2min, the meat is chewy and soft and rotten.
Cooking loss is an important technological index in the meat product processing process. The smaller the cooking loss, the better the water binding capacity of the meat, and conversely, the worse the water binding capacity. As can be seen from fig. 3, the cooking loss rate of the duck intestine gradually increases with the increase of the blanching time, and finally becomes stable. At 3min, the cooking loss of the duck intestine already stabilized.
The acceptability of people for the product can be known through sensory evaluation, so the sensory evaluation is an evaluation index point which is extremely important in meat product processing. As can be seen from fig. 4, when the blanching time is 2min, the palatability, the appearance and the color score are the highest, when the blanching time is 2min and 3min, the sensory score of the smell is close, and 2min is the better blanching time of the duck intestine because the total sensory score of 2min is the highest.
In conclusion, when the blanching time is 2min, the tenderness, cooking loss and sensory score of the prepared marinated duck intestine are highest, so that the blanching time is most suitable for 2 min.
Second, optimization of duck intestine marinating time
The tenderness, pH, water activity and Na of duck intestine+The contents and sensory scores are main indexes, and the tenderness, the pH, the water activity and Na of the duck intestines are inspected when different marinating times are used for marinating the duck intestines+The influence of the content and sensory score is shown in fig. 5, fig. 2, fig. 7, fig. 8 and fig. 9.
As can be seen from FIG. 5, the tenderness of the duck intestine decreased and then increased with the lapse of marinating time, and increased to the maximum value at 21 hours. The greater difference in tenderness may be associated with a layer of film on the inside of the duck intestine which is extremely tough and difficult to cut.
As can be seen from FIG. 2, the pH of the duck intestine tends to be stable with the increase of marinating time, and the fluctuation is not large. The duck intestine is relatively in accordance with the health standard when the pH value is 7.
As can be seen from FIG. 7, the water activity of the duck intestine generally increased with the time of marination, and the water activity can affect the shelf life of the product by affecting the growth and reproduction of microorganisms during the storage period of the marinated product.
As can be seen from FIG. 8, Na+The content of (A) is reduced firstly, then increased and then reduced along with the increase of the brine soaking time. The salt reducing group can effectively reduce Na in duck intestine+The content of (a). When the bittern soaking time is 12h, Na+The content of (b) is reduced to a lower value.
As can be seen from fig. 9, when the marinating time is 12h and 15h, the sensory scores of the palatability, the smell, the taste, the appearance and the color of the duck intestine are relatively close, and through the analysis, the superior marinating time can be selected when the marinating time is 12h by combining the sensory evaluation scores.
Integrates the tenderness, pH, water activity and Na of the duck intestine+The main indexes of the content, the sensory score and the like are that the marinating time is most suitable to be 12 h.
The amounts of the components of examples 1 to 2 were measured as in Table 1 below.
TABLE 1 weight (g) of each raw material
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 2 | |
| Fructus amomi | 3.25 | 3.25 | 1 | 5 | 2 | 2.5 |
| Dried ginger | 1.5 | 1.5 | 5 | 1 | 3 | 2.5 |
| Galangal | 2.5 | 2.5 | 1 | 5 | 4 | 2 |
| Nutmeg | 3.75 | 3.75 | 1 | 5 | 2.5 | 4 |
| Octagonal | 3.75 | 3.75 | 5 | 1 | 2.5 | 2 |
| Licorice root, |
5 | 5 | 8 | 3 | 2 | 4 |
| Clove | 0.25 | 0.25 | 2 | 1 | 1.5 | 0.25 |
| |
3 | 3 | 1 | 5 | 2.5 | 3 |
| Compound salt | 75 | 75 | 70 | 80 | 75 | 75 |
| Sodium chloride | 52.5 | 52.5 | 52 | 52 | 45 | 52.5 |
| Potassium chloride | 22.5 | 22.5 | 14 | 28 | 30 | 22.5 |
| |
15 | 15 | 10 | 20 | 18 | 12 |
| Chicken essence | 35 | 35 | 32 | 34 | 35 | 35 |
| |
10 | 10 | 11 | 9 | 10 | 10 |
| Water (W) | 1500 | 1500 | 1400 | 1200 | 1500 | 1500 |
| Dried |
0 | 50 | 0 | 0 | 40 | 20 |
| Chinese |
0 | 30 | 0 | 0 | 40 | 20 |
Example 1
Blanching 200g of cleaned duck intestine in 400g of boiling water for 2min, cooling for 27min for later use, adding spices, compound salt, cooking wine, chicken essence and monosodium glutamate into water, decocting to obtain marinade soup, cooling, soaking the blanched duck intestine in 300g of the marinade soup at 4 ℃ for 12h, spin-drying and dehydrating the marinated duck intestine for 4min at 3000r/min by using a centrifugal machine, packaging by using a vacuum packaging machine, and finally, performing irradiation sterilization by using a dose of 4KGy to obtain the marinated duck intestine.
Example 2
Scalding 200g of cleaned duck intestine in 400g of boiling water for 2min, cooling for 27min for later use, adding spices, compound salt, cooking wine, chicken essence and monosodium glutamate into water, adding dried hot pepper and pepper, decocting to prepare marinating soup, cooling, putting the scalded duck intestine into 300g of marinating soup at 4 ℃ for marinating for 12h, spin-drying the marinated duck intestine by a centrifuge at 3000r/min for 4min, packaging by a vacuum packaging machine, and finally, sterilizing by irradiation with 4KGy dose to obtain the marinated duck intestine.
Example 3
Blanching 200g of cleaned duck intestine in 200g of boiling water for 1min, cooling for 25min for later use, adding spices, compound salt, cooking wine, chicken essence and monosodium glutamate into water, stewing to obtain marinade soup, cooling, adding the blanched duck intestine into 200g of the marinade soup at 2 ℃ for marinating for 10h, spin-drying and dehydrating the marinated duck intestine for 5min at 2000r/min by using a centrifugal machine, packaging by using a vacuum packaging machine, and finally, irradiating and sterilizing by using 2KGy dose to obtain the marinated duck intestine.
Example 4
Scalding 200g of cleaned duck intestine in 500g of boiling water for 3min, cooling for 30min for later use, adding spices, compound salt, cooking wine, chicken essence and monosodium glutamate into water, boiling to prepare marinade soup, cooling, putting the blanched duck intestine into 400g of marinade soup at 2 ℃ for marinating for 15h, spin-drying and dehydrating the marinated duck intestine for 4min at 4000r/min by using a centrifugal machine, packaging by using a vacuum packaging machine, and finally, irradiating and sterilizing by using 2KGy dose to obtain the marinated duck intestine.
Example 5
Scalding 200g of cleaned duck intestine in 400g of boiling water for 2min, cooling for 28min for later use, adding spices, compound salt, cooking wine, chicken essence and monosodium glutamate into water, adding dried hot pepper and pepper, decocting to prepare marinating soup, cooling, putting the scalded duck intestine into 300g of marinating soup at 3 ℃ for marinating for 14h, spin-drying the marinated duck intestine by a centrifuge at 3000r/min for 4min, packaging by a vacuum packaging machine, and finally, sterilizing by irradiation with 4KGy to obtain the marinated duck intestine.
Example 6
Scalding 200g of cleaned duck intestine in 400g of boiling water for 2min, cooling for 27min for later use, adding spices, compound salt, cooking wine, chicken essence and monosodium glutamate into water, adding dried hot pepper and pepper, decocting to prepare marinating soup, cooling, putting the scalded duck intestine into 300g of marinating soup at 5 ℃ for marinating for 11h, spin-drying the marinated duck intestine by a centrifuge at 3000r/min for 5min, packaging by a vacuum packaging machine, and finally, sterilizing by irradiation with 4KGy to obtain the marinated duck intestine.
(one) sensory evaluation
The sensory quality of the marinated duck sausages prepared in the above examples was evaluated according to the sensory quality evaluation table shown in table 2 below.
TABLE 2 sensory quality score criteria
The sensory quality score is the sum of the above texture, flavor, morphology and color scores.
A sensory panel of 5 assessors scored the sensory quality of the marinated duck intestine product prepared in example 122 according to table 2 and the average value is reported in table 3 below.
TABLE 3 sensory quality score results
| Scoring | |
| Example 1 | 92 |
| Example 2 | 93 |
| Example 3 | 88 |
| Example 4 | 85 |
| Example 5 | 89 |
| Example 2 | 87 |
As can be seen from table 3, the spiced duck intestine prepared in example 122 has good characteristics in terms of texture, flavor, morphology and color, which indicates that the spiced duck intestine product prepared by the invention has unique flavor, attractive color, fresh and tender mouthfeel and good organoleptic properties.
(II) texture measurement
Comparative example: the procedure was the same as in example 1, except that the irradiation sterilization of the duck intestine was replaced with ordinary high-temperature sterilization.
The hardness, elasticity and chewiness of the marinated duck intestines prepared in example 1 and the comparative example were measured using a texture analyzer, and the results are shown in table 4.
TABLE 4 texture measurement results
| hardness/N | Elasticity/mm | chewiness/N | tenderness/N | Shelf life (Tian) | |
| Example 1 | 10459.10 | 0.98 | 2780.98 | 11.3 | 25 |
| Comparative example | 10518.04 | 0.82 | 2281.23 | 9.2 | 10 |
Obviously, compared with the comparative example, the spiced duck intestine prepared in example 1 is more excellent in hardness, elasticity and chewiness, and in addition, the spiced duck intestine prepared in the invention also has obvious advantages in tenderness and shelf life, which shows that the spiced duck intestine prepared in the invention has better taste and quality characteristics.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (10)
1. The preparation method of the marinated duck intestine is characterized by comprising the following steps:
scalding the cleaned duck intestine in boiling water, and cooling;
adding spices, compound salt, cooking wine, chicken essence and monosodium glutamate into water, decocting to obtain a marinade soup, and cooling for later use;
putting the blanched and cooled duck intestine into the marinade soup at 222 ℃ for marinating;
centrifugally dewatering the marinated duck intestines, and performing vacuum packaging;
irradiating and sterilizing the vacuum-packaged duck intestines to obtain the marinated duck intestines;
wherein the complex salt comprises sodium chloride and potassium chloride.
2. The method for preparing the marinated duck intestine according to claim 1, wherein the step of blanching the cleaned duck intestine in boiling water for 123min and then cooling for later use; and/or the presence of a gas in the gas,
the mass ratio of the duck intestine to the boiling water is 1: (223) (ii) a And/or the presence of a gas in the gas,
the cooling time was 25230 min.
3. The method for preparing the spiced duck intestine according to claim 1, wherein in the step of adding spices, compound salt, cooking wine, chicken essence and monosodium glutamate into water, decocting to prepare the spiced soup, and cooling for later use, the mass percent of the potassium chloride in the compound salt is 20-240%.
4. The method for preparing spiced duck intestine according to claim 1, wherein the spice comprises fructus Amomi, Zingiberis rhizoma, rhizoma Alpiniae Officinarum, semen Myristicae, fructus Anisi Stellati, Glycyrrhrizae radix, flos Caryophylli, and fructus Tsaoko.
5. The preparation method of the spiced duck intestine according to claim 4, wherein in the step of adding spices, complex salt, cooking wine, chicken essence and monosodium glutamate into water, decocting into a spiced soup, and cooling for later use, the spiced soup comprises the following raw materials in parts by weight: 125 parts of fructus amomi, 125 parts of dried ginger, 125 parts of galangal, 125 parts of netmeg, 125 parts of anise, 328 parts of liquorice, 0.2522 parts of clove, 125 parts of tsaoko amomum fruit, 70280 parts of compound salt, 10220 parts of cooking wine, 34232 parts of chicken essence, 9211 parts of monosodium glutamate and 140021200 parts of water.
6. The method for preparing the marinated duck intestine according to claim 5, wherein in the step of adding spices, complex salt, cooking wine, chicken essence and monosodium glutamate into water, decocting into a marinated soup, and cooling for later use, the marinated soup further comprises the following raw materials in parts by weight: dried pepper 40220 parts and pepper 20240 parts.
7. The method for preparing the marinated duck intestine according to claim 1, wherein the step of soaking the blanched and cooled duck intestine in the marinating soup at 222 ℃ for 10215 h; and/or the presence of a gas in the gas,
the mass ratio of the cooled duck intestine to the marinade soup is 1: (122).
8. The method for preparing marinated duck intestine according to claim 1, wherein the marinated duck intestine is centrifuged and dehydrated and vacuum-packed under the following conditions:
the centrifugal speed is 200024000r/min, and the centrifugal time is 425 min.
9. The method for preparing the marinated duck intestine according to claim 1, wherein in the step of sterilizing the vacuum-packed duck intestine by irradiation, the irradiation sterilization conditions are as follows: irradiation with a dose of 222 KGy.
10. The method for preparing the marinated duck intestine according to claim 9, wherein in the step of sterilizing the vacuum-packed duck intestine by irradiation, the irradiation sterilization conditions are as follows: irradiation was carried out at a dose of 4 KGy.
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