CN111345447A - Duck bacon and preparation method thereof - Google Patents
Duck bacon and preparation method thereof Download PDFInfo
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- CN111345447A CN111345447A CN202010178143.7A CN202010178143A CN111345447A CN 111345447 A CN111345447 A CN 111345447A CN 202010178143 A CN202010178143 A CN 202010178143A CN 111345447 A CN111345447 A CN 111345447A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 76
- 235000015241 bacon Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 210000000481 breast Anatomy 0.000 claims abstract description 40
- 239000005457 ice water Substances 0.000 claims abstract description 19
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 15
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 14
- 229920001525 carrageenan Polymers 0.000 claims abstract description 14
- 239000000679 carrageenan Substances 0.000 claims abstract description 14
- 229940113118 carrageenan Drugs 0.000 claims abstract description 14
- 230000000391 smoking effect Effects 0.000 claims abstract description 14
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 14
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 239000001054 red pigment Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 9
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims description 26
- 238000001816 cooling Methods 0.000 claims description 19
- 238000005096 rolling process Methods 0.000 claims description 18
- 230000008014 freezing Effects 0.000 claims description 16
- 238000003860 storage Methods 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 235000006439 Lemna minor Nutrition 0.000 claims description 10
- 244000242291 Lemna paucicostata Species 0.000 claims description 10
- 235000013364 duck meat Nutrition 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 9
- 230000009261 transgenic effect Effects 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 7
- 238000003958 fumigation Methods 0.000 claims description 6
- 239000011521 glass Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 229920000881 Modified starch Polymers 0.000 claims description 5
- 239000004368 Modified starch Substances 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 235000019426 modified starch Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 4
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 2
- 229940001941 soy protein Drugs 0.000 claims 2
- 229940071440 soy protein isolate Drugs 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 abstract 1
- 235000021317 phosphate Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 26
- 239000000243 solution Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 108060008539 Transglutaminase Proteins 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 102000003601 transglutaminase Human genes 0.000 description 4
- 239000012467 final product Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000272522 Anas Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
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
- A23L13/50—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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
Abstract
The invention discloses a duck bacon and a preparation method thereof, and belongs to the technical field of food processing. The invention discloses a duck bacon which comprises a duck breast with skin, ice water, soybean protein, starch, salt, white granulated sugar, monosodium glutamate, glucose, carrageenan, phosphate, edible essence, smoking liquid and monascus red pigment. The duck bacon is convenient to manufacture, the process and equipment are simplified, and the industrial operation is convenient; the duck bacon adopts the smoking liquid instead of the common smoking process, so that the time is shortened, the duck bacon is cleaner and more sanitary, and the stability among batches is ensured; the invention mixes the materials with the ice water, and avoids the phenomenon of uneven mixing of the product caused by directly adding ingredients.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a duck bacon and a preparation method thereof.
Background
The duck is a food product for getting food on dining table and is also a good food for people to benefit. The duck meat has similar nutritive value to chicken meat, and has effects of nourishing, invigorating stomach, invigorating kidney, removing tuberculosis, relieving edema, relieving dysentery, relieving cough, and eliminating phlegm. The duck meat soup is more beneficial to people with internal heat, weak constitution, inappetence, fever, dry stool and edema. Chinese ducks have high yield, but duck meat terminal products are single.
The existing bacon products mainly use pork bacon, most bacon production mainly uses a brine injection process, and process equipment limits further processing of the products. Therefore, the problem to be solved by the technical personnel in the field is to provide the duck bacon and the preparation method thereof.
Disclosure of Invention
In view of the above, the invention provides a duck bacon and a preparation method thereof, and solves the problems of complex bacon preparation process and large equipment dependence in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
a duck bacon comprises the following components in parts by weight: 40-60 parts of skinned duck breast, 10-25 parts of ice water, 1-3 parts of soybean protein, 1-3 parts of starch, 0.8-1.2 parts of salt, 0.8-1.2 parts of white granulated sugar, 0.1-0.3 part of monosodium glutamate, 0.1-0.5 part of glucose, 0.1-0.5 part of carrageenan, 0.1-0.3 part of phosphate, 0.1-0.3 part of edible essence, 0.03-0.08 part of smoking liquid and 0.005-0.01 part of monascus red pigment.
Further, the duck bacon comprises the following components in parts by weight: 50 parts of duck breast with skin, 15 parts of duck breast with skin, 20 parts of ice water, 1.8 parts of soybean protein, 1.3 parts of starch, 1 part of salt, 1.1 parts of white granulated sugar, 0.2 part of monosodium glutamate, 0.2 part of glucose, 0.3 part of carrageenan, 0.2 part of phosphate, 0.2 part of edible essence, 0.05 part of smoking liquid and 0.006 part of monascus red pigment.
Further, the duck breast with skin and the duck breast without skin are fresh products or frozen and unfrozen products.
Further, the soybean protein is at least one of non-transgenic soybean protein isolate and soybean protein concentrate.
Further, the starch is at least one of potato starch, corn modified starch and cassava modified starch.
Further, the carrageenan is rolling type carrageenan.
Further, the phosphate is at least one of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate.
Further, a preparation method of the duck bacon comprises the following specific steps:
(1) material selection and raw material treatment: selecting a duck breast with skin and a duck breast without skin (fresh duck breast meat or duck breast meat after frozen products are unfrozen) according to the weight parts, and mincing the duck breast with a meat mincer or cutting the duck breast into pieces by a dicer;
(2) solution preparation: uniformly stirring the ice water and other ingredients by using a stirrer or a chopper mixer, and keeping the temperature of the ice water and other ingredients below 10 ℃;
(3) rolling and kneading: putting the uniformly stirred solution and the treated duck meat into a tumbling machine for tumbling, and tumbling in a vacuum intermittent tumbling mode, wherein the vacuum is more than or equal to 0.08Mpa, the temperature is controlled at 4 ℃, the tumbling time is controlled at 3-8 h, and the tumbling parameter is 15min for work and 15min for standing; after rolling and kneading are finished, standing and pickling for 6-10 h, and adding 0.02-0.3 part of glutamine transaminase (TG enzyme) for continuous rolling and kneading for 0.5-2 h;
(4) molding: putting the rolled and kneaded meat material into a bacon mold paved with glass paper, compacting, and then cooking in a fumigation furnace at the temperature of 65-85 ℃ for 20-60 min;
(5) cooling, quick-freezing, slicing and packaging: and cooling the finished product to normal temperature in a forced cooling furnace or a cold storage, quickly freezing in a quick-freezing channel or a quick-freezing storage, slicing by using a slicing machine, wherein the slicing thickness is 2.5-5 mm, and carrying out vacuum packaging on the sliced bacon.
According to the technical scheme, compared with the prior art, the invention discloses the duck bacon and the preparation method thereof, and compared with the prior duck bacon, the duck bacon is convenient to prepare, the process and the equipment are simplified, and the industrial operation is convenient; the duck bacon adopts the smoking liquid instead of the common smoking process, so that the time is shortened, the duck bacon is cleaner and more sanitary, and the stability among batches is ensured; the invention mixes the materials with the ice water, and avoids the phenomenon of uneven mixing of the product caused by directly adding ingredients.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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.
Example 1
A duck bacon comprises the following raw materials in parts by weight: 50 parts of skinned duck breast, 15 parts of skinned duck breast, 20 parts of ice water, 1.8 parts of non-transgenic soybean protein isolate, 1.3 parts of potato starch, 1 part of salt, 1.1 parts of white granulated sugar, 0.2 part of monosodium glutamate, 0.2 part of glucose, 0.3 part of tumbling carrageenan, 0.2 part of sodium tripolyphosphate, 0.2 part of edible essence, 0.05 part of smoking liquid and 0.006 part of monascus red pigment.
The preparation method of the duck bacon comprises the following steps:
(1) material selection and raw material treatment: selecting fresh duck breast with skin and duck breast without skin according to the weight parts, and cutting into blocks by using a dicer;
(2) solution preparation: stirring ice water and other ingredients uniformly by using a stirrer, and keeping the temperature below 10 ℃;
(3) rolling and kneading: putting the uniformly stirred solution and the treated duck meat into a tumbling machine for tumbling, and tumbling in a vacuum intermittent tumbling mode, wherein the vacuum is more than or equal to 0.08MPa, the temperature is controlled at 4 ℃, the tumbling time is controlled at 8h, and the tumbling parameter is work for 15min and standing for 15 min; standing and pickling for 8h after rolling is finished, and adding 0.1 part of transglutaminase (TG enzyme) for continuous rolling for 0.5 h;
(4) molding: loading the rolled meat material into a bacon mold paved with glass paper, compacting, and steaming in a fumigation furnace at 85 deg.C for 30 min;
(5) cooling, quick-freezing, slicing and packaging: cooling the finished product to normal temperature in a forced cooling furnace or a cold storage, quickly freezing in a quick freezing channel or a quick freezing storage, slicing by using a slicing machine, wherein the slicing thickness is 2.7mm, and carrying out vacuum packaging on the sliced bacon.
Example 2
A duck bacon comprises the following raw materials in parts by weight: 60 parts of duck breast with skin, 10 parts of duck breast with skin, 25 parts of ice water, 1 part of non-transgenic soybean protein concentrate, 3 parts of corn starch, 1.2 parts of salt, 0.8 part of white granulated sugar, 0.1 part of monosodium glutamate, 0.5 part of glucose, 0.1 part of carrageenan, 0.1 part of sodium hexametaphosphate, 0.1 part of edible essence, 0.03 part of smoking liquid and 0.008 part of monascus red pigment.
The preparation method of the duck bacon comprises the following steps:
(1) material selection and raw material treatment: selecting the thawed duck breast with skin and the duck breast without skin from the frozen product according to the parts by weight, and mincing the duck breast with a meat mincer;
(2) solution preparation: uniformly stirring ice water and other ingredients by using a chopping mixer, and keeping the temperature below 10 ℃;
(3) rolling and kneading: putting the uniformly stirred solution and the treated duck meat into a tumbling machine for tumbling, and tumbling in a vacuum intermittent tumbling mode, wherein the vacuum is more than or equal to 0.08MPa, the temperature is controlled at 4 ℃, the tumbling time is controlled at 5h, and the tumbling parameter is work for 15min and standing for 15 min; standing and pickling for 9h after rolling is finished, and adding 0.05 part of transglutaminase (TG enzyme) for continuous rolling for 1 h;
(4) molding: loading the rolled meat material into a bacon mold paved with glass paper, compacting, and steaming in a fumigation furnace at 75 deg.C for 40 min;
(5) cooling, quick-freezing, slicing and packaging: cooling the finished product to normal temperature in a forced cooling furnace or a cold storage, quickly freezing in a quick freezing channel or a quick freezing storage, slicing by using a slicing machine, wherein the slicing thickness is 3mm, and vacuum packaging the sliced bacon.
Example 3
A duck bacon comprises the following raw materials in parts by weight: 40 parts of duck breast with skin, 25 parts of duck breast without skin, 15 parts of ice water, 3 parts of non-transgenic soybean protein concentrate, 2 parts of cassava modified starch, 0.8 part of salt, 0.8 part of white granulated sugar, 0.3 part of monosodium glutamate, 0.4 part of glucose, 0.5 part of carrageenan, 0.3 part of sodium pyrophosphate, 0.3 part of edible essence, 0.08 part of smoking liquid and 0.01 part of monascus red pigment.
The preparation method of the duck bacon comprises the following steps:
(1) material selection and raw material treatment: selecting fresh duck breast with skin and duck breast without skin according to the weight parts, and cutting into blocks by using a dicer;
(2) solution preparation: stirring ice water and other ingredients uniformly by using a stirrer, and keeping the temperature below 10 ℃;
(3) rolling and kneading: putting the uniformly stirred solution and the treated duck meat into a tumbling machine for tumbling, and tumbling in a vacuum intermittent tumbling mode, wherein the vacuum is more than or equal to 0.08MPa, the temperature is controlled at 4 ℃, the tumbling time is controlled at 4h, and the tumbling parameter is work for 15min and standing for 15 min; standing and pickling for 10h after rolling is finished, and adding 0.3 part of transglutaminase (TG enzyme) for continuous rolling for 2 h;
(4) molding: loading the rolled meat material into a bacon mold paved with glass paper, compacting, and steaming in a fumigation furnace at 65 deg.C for 60 min;
(5) cooling, quick-freezing, slicing and packaging: cooling the finished product to normal temperature in a forced cooling furnace or a cold storage, quickly freezing in a quick freezing channel or a quick freezing storage, slicing by using a slicing machine, wherein the slicing thickness is 2.7mm, and carrying out vacuum packaging on the sliced bacon.
Comparative example 1
A duck bacon comprises the following raw materials in parts by weight: 65 parts of skinned duck breast, 5 parts of skinned duck breast, 20 parts of ice water, 1.8 parts of non-transgenic soybean protein isolate, 1.3 parts of potato starch, 1 part of salt, 1.1 parts of white granulated sugar, 0.2 part of monosodium glutamate, 0.2 part of glucose, 0.3 part of tumbling carrageenan, 0.2 part of sodium tripolyphosphate, 0.2 part of edible essence, 0.05 part of smoking liquid and 0.006 part of monascus red pigment.
The preparation method is the same as that of example 1.
Comparative example 2
A duck bacon comprises the following raw materials in parts by weight: 30 parts of duck breast with skin, 35 parts of duck breast with skin, 20 parts of ice water, 1 part of non-transgenic soybean protein concentrate, 3 parts of corn starch, 1.2 parts of salt, 0.8 part of white granulated sugar, 0.1 part of monosodium glutamate, 0.5 part of glucose, 0.1 part of carrageenan, 0.1 part of sodium hexametaphosphate, 0.1 part of edible essence, 0.03 part of smoking liquid and 0.008 part of monascus red pigment.
The preparation method of the duck bacon comprises the following steps:
(1) material selection and raw material treatment: selecting the thawed duck breast with skin and the duck breast without skin from the frozen product according to the parts by weight, and mincing the duck breast with a meat mincer;
(2) solution preparation: uniformly stirring ice water and other ingredients by using a chopping mixer, and keeping the temperature below 10 ℃;
(3) rolling and kneading: putting the uniformly stirred solution and the treated duck meat into a tumbling machine for tumbling, and tumbling in a vacuum intermittent tumbling mode, wherein the vacuum is more than or equal to 0.08MPa, the temperature is controlled at 4 ℃, the tumbling time is controlled at 5h, and the tumbling parameter is work for 15min and standing for 15 min; standing and pickling for 9h after rolling is finished, and adding 0.05 part of transglutaminase (TG enzyme) for continuous rolling for 2 h;
(4) molding: loading the rolled meat material into a bacon mold paved with glass paper, compacting, and steaming in a fumigation furnace at 90 deg.C for 30 min;
(5) cooling, quick-freezing, slicing and packaging: cooling the finished product to normal temperature in a forced cooling furnace or a cold storage, quickly freezing in a quick freezing channel or a quick freezing storage, slicing by using a slicing machine, wherein the slicing thickness is 3mm, and vacuum packaging the sliced bacon.
Experimental example 1
Comparing the above examples 1 to 3 with the comparative examples 1 to 2, the color, state and texture state of the feed liquid during the processing of the five samples were evaluated to obtain experimental results, wherein the results are shown in table 1:
TABLE 1 evaluation results of processing
As can be seen from Table 1, the duck bacon product obtained by the invention has good processing performance, less crushed materials are generated in the product processing process, the example 1 added with the non-transgenic isolated soybean protein has better processing characteristics, the feed liquid of the comparative example 1 added with more fatty components is thinner, the feed liquid of the comparative example 2 added with less fatty components is very viscous, the actual processing production is not facilitated, and the comprehensive evaluation of the product is lower than that of the example.
Experimental example 2
Comparing the above examples 1-3 with the comparative examples 1-2, the five final products were subjected to sensory evaluation and frying evaluation to obtain the results shown in tables 2 and 3:
TABLE 2 sensory evaluation results of the products
TABLE 3 evaluation results of product decoction the final product was placed in a frying pan (140-.
As can be seen from the data in tables 2 and 3: compared with the products of the examples, the products of the comparative examples have the advantages that the products with skin duck breast are too much, the oil property of the products is larger, the formability of the products is poor, the phenomenon of oil-water seepage is easy to occur in the production process, and the water deformation and water outflow are serious in the application process of the final products; if too little additive is added, the feed liquid of the final product is viscous, holes are easy to appear in the final product, and loose pieces are easy to appear in the practical application process.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (9)
1. The duck bacon is characterized by comprising the following components in parts by weight: 40-60 parts of skinned duck breast, 10-25 parts of ice water, 1-3 parts of soybean protein, 1-3 parts of starch, 0.8-1.2 parts of salt, 0.8-1.2 parts of white granulated sugar, 0.1-0.3 part of monosodium glutamate, 0.1-0.5 part of glucose, 0.1-0.5 part of carrageenan, 0.1-0.3 part of phosphate, 0.1-0.3 part of edible essence, 0.03-0.08 part of smoking liquid and 0.005-0.01 part of monascus red pigment.
2. The duck bacon according to claim 1, comprising the following components in parts by weight: 50 parts of duck breast with skin, 15 parts of duck breast with skin, 20 parts of ice water, 1.8 parts of soybean protein, 1.3 parts of starch, 1 part of salt, 1.1 parts of white granulated sugar, 0.2 part of monosodium glutamate, 0.2 part of glucose, 0.3 part of carrageenan, 0.2 part of phosphate, 0.2 part of edible essence, 0.05 part of smoking liquid and 0.006 part of monascus red pigment.
3. A bacon of duck meat according to claim 1 or 2, wherein the skinned duck breast and the skinned duck breast are fresh products or products thawed after freezing.
4. The duck bacon according to claim 1 or 2, wherein the soy protein is at least one of a non-transgenic soy protein isolate and a soy protein concentrate.
5. The duck bacon according to claim 1 or 2, wherein the starch is at least one of potato starch, corn modified starch and tapioca modified starch.
6. The duck bacon according to claim 1 or 2, wherein the carrageenan is tumbled carrageenan.
7. A bacon according to claim 1 or 2 wherein the phosphate is at least one of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate.
8. The method for preparing a duck bacon according to any one of claims 1 to 7, comprising the following steps:
(1) material selection and raw material treatment: selecting a duck breast with skin and a duck breast without skin according to the weight parts, and cutting into blocks;
(2) solution preparation: uniformly stirring ice water and other ingredients, and keeping the temperature below 10 ℃;
(3) rolling and kneading: putting the uniformly stirred solution and the treated duck meat into a tumbling machine for tumbling, and tumbling in a vacuum intermittent tumbling mode, wherein the vacuum is more than or equal to 0.08Mpa, the temperature is controlled at 4 ℃, the tumbling time is controlled at 3-8 h, and the tumbling parameter is 15min for work and 15min for standing; after rolling and kneading are finished, statically pickling for 6-10 h, and adding 0.02-0.3 part of glutamine transaminase to continuously roll and knead for 0.5-2 h;
(4) molding: putting the rolled and kneaded meat material into a bacon mold paved with glass paper, compacting, and then cooking in a fumigation furnace at the temperature of 65-85 ℃ for 20-60 min;
(5) cooling, quick freezing, slicing and packaging.
9. The method for preparing a bacon of duck as claimed in claim 8, wherein the steps of cooling, quick-freezing, slicing and packaging in step (5) are as follows: and cooling the finished product to normal temperature in a forced cooling furnace or a cold storage, quickly freezing in a quick-freezing channel or a quick-freezing storage, slicing by using a slicing machine, wherein the slicing thickness is 2.5-5 mm, and carrying out vacuum packaging on the sliced bacon.
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|---|---|---|---|---|
| US4132810A (en) * | 1977-06-24 | 1979-01-02 | General Mills, Inc. | Process for preparing fabricated bacon |
| CN101766311A (en) * | 2008-12-31 | 2010-07-07 | 青岛波尼亚食品有限公司 | Duck bacon and preparation method thereof |
| CN108208616A (en) * | 2017-12-19 | 2018-06-29 | 湖南农业大学 | A kind of preparation method for recombinating Baconic |
| CN108354127A (en) * | 2018-01-14 | 2018-08-03 | 浙江省农业科学院 | Without nitre Baconic and preparation method thereof |
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2020
- 2020-03-14 CN CN202010178143.7A patent/CN111345447A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4132810A (en) * | 1977-06-24 | 1979-01-02 | General Mills, Inc. | Process for preparing fabricated bacon |
| CN101766311A (en) * | 2008-12-31 | 2010-07-07 | 青岛波尼亚食品有限公司 | Duck bacon and preparation method thereof |
| CN108208616A (en) * | 2017-12-19 | 2018-06-29 | 湖南农业大学 | A kind of preparation method for recombinating Baconic |
| CN108354127A (en) * | 2018-01-14 | 2018-08-03 | 浙江省农业科学院 | Without nitre Baconic and preparation method thereof |
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