CN112772857A - Preparation method of flavor-enhanced sauced duck meat product - Google Patents
Preparation method of flavor-enhanced sauced duck meat product Download PDFInfo
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- CN112772857A CN112772857A CN202011550204.4A CN202011550204A CN112772857A CN 112772857 A CN112772857 A CN 112772857A CN 202011550204 A CN202011550204 A CN 202011550204A CN 112772857 A CN112772857 A CN 112772857A
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- 235000006439 Lemna minor Nutrition 0.000 title claims abstract description 54
- 235000013364 duck meat Nutrition 0.000 title claims abstract description 54
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 53
- 235000019634 flavors Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000209501 Spirodela Species 0.000 title abstract 7
- 238000002791 soaking Methods 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 238000007605 air drying Methods 0.000 claims abstract description 20
- 239000008103 glucose Substances 0.000 claims abstract description 20
- 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 19
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000009448 modified atmosphere packaging Methods 0.000 claims abstract description 12
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims abstract description 8
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims abstract description 8
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 99
- 241000272525 Anas platyrhynchos Species 0.000 claims description 74
- 244000242291 Lemna paucicostata Species 0.000 claims description 47
- 235000014347 soups Nutrition 0.000 claims description 26
- 240000007232 Illicium verum Species 0.000 claims description 24
- 235000008227 Illicium verum Nutrition 0.000 claims description 24
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 244000291564 Allium cepa Species 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 12
- 239000006002 Pepper Substances 0.000 claims description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims description 12
- 235000017804 Piper guineense Nutrition 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 239000001702 nutmeg Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- 238000003618 dip coating Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 14
- 102000004169 proteins and genes Human genes 0.000 abstract description 11
- 108090000623 proteins and genes Proteins 0.000 abstract description 11
- 238000006243 chemical reaction Methods 0.000 abstract description 10
- 238000001179 sorption measurement Methods 0.000 abstract description 8
- 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 description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 4
- 210000003205 muscle Anatomy 0.000 abstract description 4
- 102000008934 Muscle Proteins Human genes 0.000 abstract description 3
- 108010074084 Muscle Proteins Proteins 0.000 abstract description 3
- 239000002243 precursor Substances 0.000 abstract description 2
- 210000003739 neck Anatomy 0.000 description 64
- 241000498779 Myristica Species 0.000 description 11
- 241000722363 Piper Species 0.000 description 11
- 239000011248 coating agent Substances 0.000 description 11
- 238000000576 coating method Methods 0.000 description 11
- 239000003921 oil Substances 0.000 description 11
- 239000000243 solution Substances 0.000 description 6
- 235000013622 meat product Nutrition 0.000 description 4
- 239000007853 buffer solution Substances 0.000 description 3
- FXHGMKSSBGDXIY-UHFFFAOYSA-N heptanal Chemical compound CCCCCCC=O FXHGMKSSBGDXIY-UHFFFAOYSA-N 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- JZQKTMZYLHNFPL-BLHCBFLLSA-N (2E,4E)-deca-2,4-dienal Chemical compound CCCCC\C=C\C=C\C=O JZQKTMZYLHNFPL-BLHCBFLLSA-N 0.000 description 1
- JZQKTMZYLHNFPL-UHFFFAOYSA-N 2-trans-4-trans-decadienal Natural products CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 102000035118 modified proteins Human genes 0.000 description 1
- 108091005573 modified proteins Proteins 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
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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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a flavor-enhanced sauced duck meat product, which comprises the following steps: selecting raw materials; (II) frying; (III) soaking-air drying: soaking the fried duck meat product in ribose and glucose solution, and then drying; step four, marinating, namely, performing gradient temperature rise and temperature reduction marinating; and (V) modified atmosphere packaging. According to the invention, the curing effect of a Maillard reaction precursor substance in a duck meat product is enhanced by adopting a frying-soaking-air drying process, and the Maillard reaction is utilized to modify muscle protein in combination with gradient temperature rise, so that the flavor adsorption capacity of the protein in the muscle is improved, and the adsorption capacity of a flavor substance in a sauced and marinated duck meat product is obviously improved; in addition, the invention further increases flavor substances such as meat flavor and the like generated by Maillard reaction in the sauced and marinated duck meat product, and enhances the flavor of the sauced and marinated duck meat product.
Description
Technical Field
The invention belongs to the technical field of food preparation, and particularly relates to a preparation method of a flavor-enhanced sauced duck meat product.
Background
The sauced meat product is one of the typical traditional meat products in China, about five thousand tons of sauced meat products are eaten by consumers every year, wherein the sauced duck meat product is deeply loved by young consumers. The sauced and marinated duck meat products comprise marinated duck necks, marinated duck steaks, marinated duck wings, marinated duck palms and the like. The flavor of the stewed duck neck is mainly sweet and spicy, five-spice and the like, and the meat flavor of the sauced duck neck product sold in the market at present is insufficient. The flavor substances in the sauced duck neck are mainly derived from fatty acid oxidation in muscles and essential oil components in spices, and the flavor escape phenomenon is serious in the process of flowing through.
At present, the flavor loss phenomenon of the sauced and marinated meat products is mainly realized by increasing the using amount of spices, fixing a coating film, vacuum packaging and the like, and a good solution is not provided for the packaging modes of modified atmosphere preservation and the like of young consumers at present. The invention aims to prepare a high-quality sauced and marinated duck meat product packaged by adopting controlled atmosphere to delay flavor loss.
Disclosure of Invention
The invention aims to provide a preparation method of a flavor-enhanced sauced duck meat product aiming at the existing technical problems.
The technical solution of the invention is as follows:
a preparation method of a flavor enhanced sauced duck meat product is characterized by comprising the following steps: the method comprises the following steps:
raw material selection: selecting a frozen duck meat product as a raw material;
(II) frying: evenly dip-coating or spraying a sugar water on the unfrozen duck meat product, wherein the sugar water is prepared according to the following steps: preparing water =1: 3-5 in proportion, frying for 2-4 min at the oil temperature of 170-190 ℃, and obtaining the yield of 80-90%;
(III) soaking-air drying: soaking the fried duck meat products in sugar water for 2-3 h, wherein the sugar water is prepared according to the following steps: glucose: the water =1: 5-10: 90-95 ratio, the soaking yield is 105-110%, and the soaked duck meat product is dried for 3-5 hours at 50-60 ℃ and the yield is 80-90%;
(IV) marinating:
(1) preparing a marinating soup: adding 2 kg of scallion, 5 kg of white sugar, 4 kg of refined salt, 0.4 kg of pepper, 0.4 kg of star anise, 0.6 kg of cassia bark, 0.2 kg of star anise, 0.1 kg of dried orange peel and 0.2 kg of nutmeg into hundred kg of water, and timing for 30 min when the water temperature reaches 90-95 ℃;
(2) when the temperature of the prepared marinating soup reaches 80-85 ℃, putting the air-dried duck meat product into the marinating soup, and marinating for 20-30 min; then marinating for 20-30 min at 95-99 ℃; finally, marinating for 60-80 min at 70-80 ℃;
and (V) packaging:
and (3) quickly cooling the cured stewed duck meat product, and then performing modified atmosphere packaging.
The frozen duck meat product in the step (one) is one or more of frozen duck neck, frozen duck tongue, frozen duck wing and frozen duck palm.
And (3) soaking the fried duck meat products in sugar water for 2 hours, wherein the sugar water is prepared according to the ratio of ribose: glucose: the water =1:5:90 ratio, the soaking yield is 105%.
And (5) drying the duck meat product soaked in the step (III) for 3 hours at the temperature of 60 ℃, wherein the yield is 90%.
Marinating the dried duck meat product in the step (four) at 80 ℃ for 20 min; then marinating for 20min at 95 ℃; finally marinating at 70 deg.C for 60 min.
The invention has the beneficial effects that: according to the invention, the curing effect of a Maillard reaction precursor substance in a duck meat product is enhanced by adopting a frying-soaking-air drying process, and the Maillard reaction is utilized to modify muscle protein in combination with gradient temperature rise, so that the flavor adsorption capacity of the protein in the muscle is improved, and the adsorption capacity of a flavor substance in a sauced and marinated duck meat product is obviously improved; in addition, the invention further increases flavor substances such as meat flavor and the like generated by Maillard reaction in the sauced and marinated duck meat product, and enhances the flavor of the sauced and marinated duck meat product.
Detailed Description
The invention is further illustrated with reference to specific examples, but the scope of the invention is not limited thereto.
Control group 1
A preparation method of a flavor-enhanced sauced duck meat product comprises the following steps:
raw material selection: selecting frozen duck necks as a raw material;
(II) frying: coating the unfrozen duck neck with sugar water, wherein the sugar water is prepared according to the following steps: water =1:3, oil temperature 170 ℃ frying for 2min, yield is 90%;
(III) air drying: soaking the fried duck neck in sugar water for 2h, wherein the sugar water is prepared according to the following steps: glucose: the water =0:1:90 ratio, the soaking yield is 105%, and the soaked duck neck is dried for 3 hours at 50 ℃ and the yield is 90%;
(IV) marinating:
(1) preparing a marinating soup: adding 2 kg of scallion, 5 kg of white sugar, 4 kg of refined salt, 0.4 kg of pepper, 0.4 kg of star anise, 0.6 kg of cassia bark, 0.2 kg of star anise, 0.1 kg of dried orange peel and 0.2 kg of nutmeg into hundred kg of water, and timing for 30 min when the water temperature reaches 90-95 ℃;
(2) placing the air-dried duck neck into the prepared marinating soup at the temperature of 80-85 ℃, and marinating for 20 min; then marinating for 20min at 95 ℃; finally marinating at 70 deg.C for 60 min;
and (V) packaging:
and (5) quickly cooling the cured marinated duck neck, and then performing modified atmosphere packaging.
Example 1
A preparation method of a flavor-enhanced sauced duck meat product comprises the following steps:
raw material selection: selecting frozen duck necks as a raw material;
(II) frying: coating the unfrozen duck neck with sugar water, wherein the sugar water is prepared according to the following steps: water =1:3, oil temperature 170 ℃ frying for 2min, yield is 90%;
(III) soaking-air drying: soaking the fried duck neck in sugar water for 2h, wherein the sugar water is prepared according to the following steps: glucose: the water =1:0:90 ratio, the soaking yield is 105%, and the soaked duck neck is dried for 3 hours at 60 ℃, and the yield is 90%;
(IV) marinating:
(1) preparing a marinating soup: adding 2 kg of scallion, 5 kg of white sugar, 4 kg of refined salt, 0.4 kg of pepper, 0.4 kg of star anise, 0.6 kg of cassia bark, 0.2 kg of star anise, 0.1 kg of dried orange peel and 0.2 kg of nutmeg into hundred kg of water, and timing for 30 min when the water temperature reaches 90-95 ℃;
(2) placing the air-dried duck neck into the prepared marinated soup at 80 deg.C, and marinating for 20 min; then marinating for 20min at 95 ℃; finally marinating at 70 deg.C for 60 min;
and (V) packaging:
and (5) quickly cooling the cured marinated duck neck, and then performing modified atmosphere packaging.
Example 2
A preparation method of a flavor-enhanced sauced duck meat product comprises the following steps:
raw material selection: selecting frozen duck necks as a raw material;
(II) frying: coating the unfrozen duck neck with sugar water, wherein the sugar water is prepared according to the following steps: water =1:3, oil temperature 170 ℃ frying for 2min, yield is 90%;
(III) soaking-air drying: soaking the fried duck neck in sugar water for 2h, wherein the sugar water is prepared according to the following steps: glucose: the water =1:1:90 ratio, the soaking yield is 105%, and the soaked duck neck is dried for 3 hours at 60 ℃, and the yield is 90%;
(IV) marinating:
(1) preparing a marinating soup: adding 2 kg of scallion, 5 kg of white sugar, 4 kg of refined salt, 0.4 kg of pepper, 0.4 kg of star anise, 0.6 kg of cassia bark, 0.2 kg of star anise, 0.1 kg of dried orange peel and 0.2 kg of nutmeg into hundred kg of water, and timing for 30 min when the water temperature reaches 90-95 ℃;
(2) placing the air-dried duck neck into the prepared marinated soup at 80 deg.C, and marinating for 20 min; then marinating for 20min at 95 ℃; finally marinating at 70 deg.C for 60 min;
and (V) packaging:
and (5) quickly cooling the cured marinated duck neck, and then performing modified atmosphere packaging.
Example 3
A preparation method of a flavor-enhanced sauced duck meat product comprises the following steps:
raw material selection: selecting frozen duck necks as a raw material;
(II) frying: coating the unfrozen duck neck with sugar water, wherein the sugar water is prepared according to the following steps: water =1:3, oil temperature 170 ℃ frying for 2min, yield is 90%;
(III) soaking-air drying: soaking the fried duck neck in sugar water for 2h, wherein the sugar water is prepared according to the following steps: glucose: the water =1:5:90 ratio, the soaking yield is 105%, and the soaked duck neck is dried for 3 hours at 60 ℃, and the yield is 90%;
(IV) marinating:
(1) preparing a marinating soup: adding 2 kg of scallion, 5 kg of white sugar, 4 kg of refined salt, 0.4 kg of pepper, 0.4 kg of star anise, 0.6 kg of cassia bark, 0.2 kg of star anise, 0.1 kg of dried orange peel and 0.2 kg of nutmeg into hundred kg of water, and timing for 30 min when the water temperature reaches 90-95 ℃;
(2) placing the air-dried duck neck into the prepared marinated soup at 80 deg.C, and marinating for 20 min; then marinating for 20min at 95 ℃; finally marinating at 70 deg.C for 60 min;
and (V) packaging:
and (5) quickly cooling the cured marinated duck neck, and then performing modified atmosphere packaging.
Example 4
A preparation method of a flavor-enhanced sauced duck meat product comprises the following steps:
raw material selection: selecting frozen duck necks as a raw material;
(II) frying: coating the unfrozen duck neck with sugar water, wherein the sugar water is prepared according to the following steps: water =1:3, oil temperature 170 ℃ frying for 2min, yield is 90%;
(III) soaking-air drying: soaking the fried duck neck in sugar water for 2h, wherein the sugar water is prepared according to the following steps: glucose: the water =1:10:90 ratio, the soaking yield is 105%, and the soaked duck neck is dried for 3 hours at 60 ℃, and the yield is 90%;
(IV) marinating:
(1) preparing a marinating soup: adding 2 kg of scallion, 5 kg of white sugar, 4 kg of refined salt, 0.4 kg of pepper, 0.4 kg of star anise, 0.6 kg of cassia bark, 0.2 kg of star anise, 0.1 kg of dried orange peel and 0.2 kg of nutmeg into hundred kg of water, and timing for 30 min when the water temperature reaches 90-95 ℃;
(2) placing the air-dried duck neck into the prepared marinated soup at 80 deg.C, and marinating for 20 min; then marinating for 20min at 95 ℃; finally marinating at 70 deg.C for 60 min;
and (V) packaging:
and (5) quickly cooling the cured marinated duck neck, and then performing modified atmosphere packaging.
Example 5
A preparation method of a flavor-enhanced sauced duck meat product comprises the following steps:
raw material selection: selecting frozen duck necks as a raw material;
(II) frying: coating the unfrozen duck neck with sugar water, wherein the sugar water is prepared according to the following steps: water =1:3, oil temperature 170 ℃ frying for 2min, yield is 90%;
(III) soaking-air drying: soaking the fried duck neck in sugar water for 2h, wherein the sugar water is prepared according to the following steps: glucose: the water =5:1:90 ratio, the soaking yield is 105%, and the soaked duck neck is dried for 3 hours at 60 ℃, and the yield is 90%;
(IV) marinating:
(1) preparing a marinating soup: adding 2 kg of scallion, 5 kg of white sugar, 4 kg of refined salt, 0.4 kg of pepper, 0.4 kg of star anise, 0.6 kg of cassia bark, 0.2 kg of star anise, 0.1 kg of dried orange peel and 0.2 kg of nutmeg into hundred kg of water, and timing for 30 min when the water temperature reaches 90-95 ℃;
(2) placing the air-dried duck neck into the prepared marinated soup at 80 deg.C, and marinating for 20 min; then marinating for 20min at 95 ℃; finally marinating at 70 deg.C for 60 min;
and (V) packaging:
and (5) quickly cooling the cured marinated duck neck, and then performing modified atmosphere packaging.
Example 6
A preparation method of a flavor-enhanced sauced duck meat product comprises the following steps:
raw material selection: selecting frozen duck necks as a raw material;
(II) frying: coating the unfrozen duck neck with sugar water, wherein the sugar water is prepared according to the following steps: water =1:3, oil temperature 170 ℃ frying for 2min, yield is 90%;
(III) soaking-air drying: soaking the fried duck neck in sugar water for 2h, wherein the sugar water is prepared according to the following steps: glucose: the water =10:1:90 ratio, the soaking yield is 105%, and the soaked duck neck is dried for 3 hours at 60 ℃, and the yield is 90%;
(IV) marinating:
(1) preparing a marinating soup: adding 2 kg of scallion, 5 kg of white sugar, 4 kg of refined salt, 0.4 kg of pepper, 0.4 kg of star anise, 0.6 kg of cassia bark, 0.2 kg of star anise, 0.1 kg of dried orange peel and 0.2 kg of nutmeg into hundred kg of water, and timing for 30 min when the water temperature reaches 90-95 ℃;
(2) placing the air-dried duck neck into the prepared marinated soup at 80 deg.C, and marinating for 20 min; then marinating for 20min at 95 ℃; finally marinating at 70 deg.C for 60 min;
and (V) packaging:
and (5) quickly cooling the cured marinated duck neck, and then performing modified atmosphere packaging.
Control group 2
A preparation method of a flavor-enhanced sauced duck meat product comprises the following steps:
raw material selection: selecting frozen duck necks as a raw material;
(II) frying: coating the unfrozen duck neck with sugar water, wherein the sugar water is prepared according to the following steps: water =1:3, oil temperature 170 ℃ frying for 2min, yield is 90%;
(III) marinating:
(1) preparing a marinating soup: adding 2 kg of scallion, 5 kg of white sugar, 4 kg of refined salt, 0.4 kg of pepper, 0.4 kg of star anise, 0.6 kg of cassia bark, 0.2 kg of star anise, 0.1 kg of dried orange peel and 0.2 kg of nutmeg into hundred kg of water, and timing for 30 min when the water temperature reaches 90-95 ℃;
(2) adding fried duck neck when the temperature of the prepared marinating soup reaches 80 deg.C, and marinating for 20 min; then marinating for 20min at 95 ℃; finally marinating at 70 deg.C for 60 min;
and (IV) packaging:
and (5) quickly cooling the cured marinated duck neck, and then performing modified atmosphere packaging.
Control group 3
A preparation method of a flavor-enhanced sauced duck meat product comprises the following steps:
raw material selection: selecting frozen duck necks as a raw material;
(II) frying: coating the unfrozen duck neck with sugar water, wherein the sugar water is prepared according to the following steps: water =1:3, oil temperature 170 ℃ frying for 2min, yield is 90%;
(III) soaking: soaking the fried duck neck in sugar water for 2h, wherein the sugar water is prepared according to the following steps: glucose: water =1:5:90 ratio, the soaking yield is 105%;
(IV) marinating:
(1) preparing a marinating soup: adding 2 kg of scallion, 5 kg of white sugar, 4 kg of refined salt, 0.4 kg of pepper, 0.4 kg of star anise, 0.6 kg of cassia bark, 0.2 kg of star anise, 0.1 kg of dried orange peel and 0.2 kg of nutmeg into hundred kg of water, and timing for 30 min when the water temperature reaches 90-95 ℃;
(2) placing the soaked duck neck into the prepared marinated soup at 80 deg.C, and marinating for 20 min; then marinating for 20min at 95 ℃; finally marinating at 70 deg.C for 60 min;
and (V) packaging:
and (5) quickly cooling the cured marinated duck neck, and then performing modified atmosphere packaging.
Control group 4
A preparation method of a flavor-enhanced sauced duck meat product comprises the following steps:
raw material selection: selecting frozen duck necks as a raw material;
(II) frying: coating the unfrozen duck neck with sugar water, wherein the sugar water is prepared according to the following steps: water =1:3, oil temperature 170 ℃ frying for 2min, yield is 90%;
(III) soaking-air drying: soaking the fried duck neck in sugar water for 2h, wherein the sugar water is prepared according to the following steps: glucose: the water =1:5:90 ratio, the soaking yield is 105%, and the soaked duck neck is dried for 3 hours at 60 ℃, and the yield is 90%;
(IV) marinating:
(1) preparing a marinating soup: adding 2 kg of scallion, 5 kg of white sugar, 4 kg of refined salt, 0.4 kg of pepper, 0.4 kg of star anise, 0.6 kg of cassia bark, 0.2 kg of star anise, 0.1 kg of dried orange peel and 0.2 kg of nutmeg into hundred kg of water, and timing for 30 min when the water temperature reaches 90-95 ℃;
(2) placing the air-dried duck neck into the prepared marinated soup at 80 deg.C, and marinating for 20 min; then marinating for 20min at 95 ℃; finally marinating at 70 deg.C for 60 min;
and (V) packaging:
and (5) packaging the air-dried marinated duck necks in a modified atmosphere.
In the control group 1, it was found in the previous experiments that ribose and glucose can significantly improve the flavor adsorption capacity of myofibrillar proteins through the maillard reaction during the marinating process. Based on the above, the optimal ratio is determined by optimizing the ratio of ribose to glucose. The results are shown in Table 1. Extracting myofibrillar protein from duck neck meat, adding prepared sugar solution, and reacting at 80 deg.C for 5 min; the aldehydes are selected from hexanal, heptanal, and (C)E,E) 2,4 decadienal. In the method for measuring the capacity of combining protein with flavor substances, the flavor substances are firstly dissolved in a buffer solution to prepare a flavor solution, then the buffer solution and the flavor solution with certain volume are added into a gas sample injection bottle, then the buffer solution with certain protein concentration and the flavor solution with the same volume are added into another gas bottle, the total volume of the two bottles is the same, and the protein adsorption flavor capacity is represented according to the total concentration change of the flavor substances in the air part in the gas sample injection bottle before and after the protein is added.
TABLE 1 Effect of Ribose and glucose ratios on myofibrillar protein flavor binding Capacity
As can be seen from Table 1, when the ratio of ribose to glucose is 1: 5-10: 90, the flavor adsorption capacity of myofibrillar protein modified by Maillard reaction is 2 times that of single ribose-glucose modified protein.
In the control groups 2-4, due to the fact that the duck neck products are high in bone content and low in muscle content, the flavor adsorption capacity of muscle protein is remarkably improved through the frying-soaking-air drying process, and the results are shown in table 2. In table 2, the control group 2 was fried only without subsequent soaking and air-drying treatment, the control group 3 was fried only with subsequent soaking and without air-drying treatment, and the control group 4 was fried-soaked-air-dried. After the treatment of the control groups 2-4 is completed, marinating is carried out according to the marinating process in the text.
TABLE 2 Effect of heating Process on flavor concentration in Duck meat
As can be seen from Table 2, the total amount of flavor substances in the product is remarkably increased by marinating the product by using the frying-soaking-air-drying process, which is about 3.7 times of the amount of flavor substances in the product without soaking and air-drying process and 2.5 times of the amount of flavor substances in the product without air-drying process, and the total amount of flavor substances in the product is shown to be greatly increased by modifying myofibrillar proteins by Maillard reaction through frying dehydration, ribose and glucose, accelerating the Maillard reaction through air-drying, and finally marinating the product at variable temperature.
Claims (5)
1. A preparation method of a flavor enhanced sauced duck meat product is characterized by comprising the following steps: the method comprises the following steps:
raw material selection: selecting a frozen duck meat product as a raw material;
(II) frying: evenly dip-coating or spraying a sugar water on the unfrozen duck meat product, wherein the sugar water is prepared according to the following steps: preparing water =1: 3-5 in proportion, frying for 2-4 min at the oil temperature of 170-190 ℃, and obtaining the yield of 80-90%;
(III) soaking-air drying: soaking the fried duck meat products in sugar water for 2-3 h, wherein the sugar water is prepared according to the following steps: glucose: the water =1: 5-10: 90-95 ratio, the soaking yield is 105-110%, and the soaked duck meat product is dried for 3-5 hours at 50-60 ℃ and the yield is 80-90%;
(IV) marinating:
(1) preparing a marinating soup: adding 2 kg of scallion, 5 kg of white sugar, 4 kg of refined salt, 0.4 kg of pepper, 0.4 kg of star anise, 0.6 kg of cassia bark, 0.2 kg of star anise, 0.1 kg of dried orange peel and 0.2 kg of nutmeg into hundred kg of water, and timing for 30 min when the water temperature reaches 90-95 ℃;
(2) when the temperature of the prepared marinating soup reaches 80-85 ℃, putting the air-dried duck meat product into the marinating soup, and marinating for 20-30 min; then marinating for 20-30 min at 95-99 ℃; finally, marinating for 60-80 min at 70-80 ℃;
and (V) packaging:
and (3) quickly cooling the cured stewed duck meat product, and then performing modified atmosphere packaging.
2. The method of preparing a flavor-enhanced marinated duck meat product of claim 1, wherein: the frozen duck meat product in the step (one) is one or more of frozen duck neck, frozen duck tongue, frozen duck wing and frozen duck palm.
3. The method of preparing a flavor-enhanced marinated duck meat product of claim 1, wherein: and (3) soaking the fried duck meat products in sugar water for 2 hours, wherein the sugar water is prepared according to the ratio of ribose: glucose: the water =1:5:90 ratio, the soaking yield is 105%.
4. The method of preparing a flavor-enhanced marinated duck meat product of claim 1, wherein: and (5) drying the duck meat product soaked in the step (III) for 3 hours at the temperature of 60 ℃, wherein the yield is 90%.
5. The method of preparing a flavor-enhanced marinated duck meat product of claim 1, wherein: marinating the dried duck meat product in the step (four) at 80 ℃ for 20 min; then marinating for 20min at 95 ℃; finally marinating at 70 deg.C for 60 min.
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Denomination of invention: A preparation method of flavor enhanced stewed duck meat with soy sauce Granted publication date: 20230418 Pledgee: Bank of China Limited Suqian Suyu Branch Pledgor: JIANGSU ECOLOVO FOOD GROUP CO.,LTD. Registration number: Y2024980015806 |