CN113974052A - Color fixative and application thereof to pressed salted duck - Google Patents
Color fixative and application thereof to pressed salted duck Download PDFInfo
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- CN113974052A CN113974052A CN202111281377.5A CN202111281377A CN113974052A CN 113974052 A CN113974052 A CN 113974052A CN 202111281377 A CN202111281377 A CN 202111281377A CN 113974052 A CN113974052 A CN 113974052A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 77
- 239000000834 fixative Substances 0.000 title claims abstract description 42
- 241000186840 Lactobacillus fermentum Species 0.000 claims abstract description 32
- 229940012969 lactobacillus fermentum Drugs 0.000 claims abstract description 32
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 12
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 12
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 11
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 11
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000013555 soy sauce Nutrition 0.000 claims description 14
- 239000011259 mixed solution Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 8
- 235000010376 calcium ascorbate Nutrition 0.000 claims description 8
- 229940047036 calcium ascorbate Drugs 0.000 claims description 8
- 239000011692 calcium ascorbate Substances 0.000 claims description 8
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000010791 quenching Methods 0.000 claims description 5
- 230000000171 quenching effect Effects 0.000 claims description 5
- 241000272522 Anas Species 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 abstract description 9
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 8
- 229910002651 NO3 Inorganic materials 0.000 abstract description 3
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 abstract description 3
- 230000000711 cancerogenic effect Effects 0.000 abstract description 3
- 231100000315 carcinogenic Toxicity 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 125000000467 secondary amino group Chemical class [H]N([*:1])[*:2] 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 150000002826 nitrites Chemical class 0.000 abstract description 2
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000272517 Anseriformes Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 13
- 239000000203 mixture Substances 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 108010062374 Myoglobin Proteins 0.000 description 6
- 102000036675 Myoglobin Human genes 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- VTLYFUHAOXGGBS-UHFFFAOYSA-N Fe3+ Chemical compound [Fe+3] VTLYFUHAOXGGBS-UHFFFAOYSA-N 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 108010029165 Metmyoglobin Proteins 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 102000008015 Hemeproteins Human genes 0.000 description 1
- 108010089792 Hemeproteins Proteins 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 208000004756 Respiratory Insufficiency Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- JQRLYSGCPHSLJI-UHFFFAOYSA-N [Fe].N1C(C=C2N=C(C=C3NC(=C4)C=C3)C=C2)=CC=C1C=C1C=CC4=N1 Chemical compound [Fe].N1C(C=C2N=C(C=C3NC(=C4)C=C3)C=C2)=CC=C1C=C1C=CC4=N1 JQRLYSGCPHSLJI-UHFFFAOYSA-N 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000003446 ligand Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 150000004005 nitrosamines Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 201000004193 respiratory failure Diseases 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical group [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 230000008673 vomiting Effects 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a color fixative and application thereof to pressed salted ducks, and belongs to the field of food processing. The color fixative is prepared by mixing lactobacillus fermentum, lactobacillus plantarum and lactobacillus bulgaricus serving as raw materials according to a certain proportion, and then applying the prepared color fixative to preparation of the pressed salted duck. According to the method, the mixed liquid color fixative of the lactobacillus fermentum is used for replacing the traditional nitrite salt and nitrite color fixative, so that the carcinogenic nitrosamine generated by the reaction of the nitrite, the nitrate and the secondary amine is avoided, and the safety of the pressed salted duck is improved. In addition, the mixed liquid color fixative for the lactobacillus fermentum is stable to heat and does not turn black under the high-temperature condition, and the color of the pressed salted duck can be ensured not to be influenced.
Description
Technical Field
The invention relates to the field of food, in particular to a color fixative and application thereof to pressed salted ducks.
Background
The color of meat products is mainly determined by the state of myoglobin. Myoglobin is a heme protein containing an iron porphyrin complex whose color is associated with the oxidation-reduction state (Fe) of the iron atom in the heme center2+/Fe3+) And the kind of ligand bound to the iron atom. The freshly cut meat is purple red, the 6 th coordination bond on the iron atom on the myoglobin is easy to combine with oxygen to generate oxygenated myoglobin which turns pink, and the oxidation is continued, so that ferrous iron is converted into ferric iron to generate brown ferrimyoglobin.
For a long time, nitrate and nitrite are used for protecting the color of meat products, but excessive intake of nitrite in vivo can cause acute toxic poisoning, so that erythrocytes lose oxygen carrying capacity, so that hypoxia is caused, nausea, vomiting, dizziness and other symptoms are caused, and severe people can die due to respiratory failure; in addition, nitrites react with secondary amines to form carcinogenic nitrosamines, and safety concerns limit their use in food products. In order to improve the problem, natural plant pigment and lactobacillus plantarum are used for protecting the color of the meat product, the natural plant pigment is unstable to heat, is easy to turn black under high temperature conditions, has high requirements on temperature, is inconvenient in actual production, and has the characteristics of high safety and heat stability. However, when the method is applied to the preparation of the pressed salted duck, the color protection effect, the safety and the stability to heat are reduced, and the color of the pressed salted duck cannot be improved.
Disclosure of Invention
Based on the reasons, the invention aims to provide the color fixative and the method applied to the pressed salted duck, which are improved aiming at the condition that the color protection effect of the lactobacillus fermentum in the prior art is poor, and can solve the problems of poor color protection effect, poor safety and unstable heat of the lactobacillus fermentum when being applied to the pressed salted duck, so that the pressed salted duck with high safety and good color is obtained.
In order to achieve the above purpose, the present invention adopts a scheme as follows:
a color fixative comprises the following raw materials in parts by weight: the mass ratio is 1: (3-6): (5-8) Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus bulgaricus.
Further, the mass ratio of the lactobacillus fermentum to the lactobacillus plantarum to the lactobacillus bulgaricus is 1:4: 6.
The invention adopts another technical scheme that: the color fixative is used for preparing pressed salted duck.
Further, the specific method of the application comprises:
(1) mixing color fixative, Fenjiu, dark soy sauce, light soy sauce and calcium ascorbate according to certain weight parts;
(2) uniformly coating the mixed solution on the surface of the pretreated pressed salted duck, and then pickling;
(3) hanging the salted pressed salted duck on a hanging rack, pushing the duck into a cold air drying workshop, and drying the duck for 24 to 48 hours in a cold air environment with the air speed of 5 to 8m/s and the temperature of 4 ℃ to obtain air-dried pressed salted duck for later use;
(4) placing air-dried pressed salted duck into hanging basket, scalding in 100 deg.C boiling water for 1-2min, lifting and lowering the hanging basket for 2-3 times during scalding, and quenching in cold water;
(5) and sterilizing the cooled pressed salted duck to obtain the finished pressed salted duck.
Further, the color fixative in the step (1), the fenjiu, the light soy sauce, the dark soy sauce and the calcium ascorbate are mixed according to the weight ratio of 15:5:40:55: 3;
further, the pickling temperature in the step (2) is 0-4 ℃, and the pickling time is 4-6 hours;
further, the air drying speed in the step (3) is 5m/s, and the air is dried for 24 hours in a cold air environment at the temperature of 4 ℃;
further, the scalding time in the step (4) is 1min, and the scalding frequency is 2 times;
further, the sterilization process in the step (5) is as follows: decocting in hot water at 85 deg.C for 20 min.
The invention has the beneficial effects that:
1. the invention prepares the mixed liquid of lactobacillus fermentum, lactobacillus plantarum and lactobacillus bulgaricus according to the proportion of 1 (3-6) to 5-8, and the color fixative prepared by mixing can be combined with the myoglobin in the meat to prevent ferrous iron from being converted into ferric iron to form ferrimyoglobin, thereby improving the color protection effect of the lactobacillus fermentum.
2. The invention adopts the mixed liquid color fixative of the lactobacillus fermentum to replace the traditional nitrite and nitrite color fixative, and the mixed liquid color fixative of the lactobacillus fermentum does not contain nitrate and nitrite. The method avoids the reaction of nitrite and secondary amine to generate carcinogenic nitrosamine, and improves the safety of the pressed salted duck.
3. The lactobacillus fermentum color-protecting mixed solution prepared by the invention is stable to heat, is not easy to blacken at high temperature, and has no influence on the color of the pressed salted duck at high temperature after being used on the pressed salted duck, and the pressed salted duck prepared by the color protection has good taste.
Detailed Description
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples are given for the particular techniques or conditions, according to the techniques or conditions described in the literature in the field or according to the product description. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products which are commercially available.
Example 1
The formula of the color fixative in the embodiment is as follows:
10g of lactobacillus fermentum, 40g of lactobacillus plantarum and 60g of lactobacillus bulgaricus;
the application of the color fixative in the preparation of the pressed salted duck comprises the following steps:
(1) weighing 15g of color fixative, 5g of fenjiu, 40g of dark soy sauce, 55g of light soy sauce and 3g of calcium ascorbate, uniformly mixing, and weighing 100g of mixed solution for later use.
(2) The weighed mixed solution is evenly smeared on the surface of the pressed salted duck which is pretreated and has the weight of 1.5kg, and the pressed salted duck is pickled for 4 hours in the environment with the pickling temperature of 4 ℃.
(3) And hanging the salted pressed salted duck on a hanging rack, pushing the hung salted duck into a cold air drying workshop, and drying the salted duck for 24 hours in a cold air environment with the air speed of 5m/s and the temperature of 4 ℃ to obtain the air-dried pressed salted duck for later use.
(4) Placing air-dried salted duck into hanging basket, scalding in 100 deg.C boiling water for 1min, lifting and lowering the hanging basket for 2 times during scalding, and quenching in cold water.
(5) Boiling the cooled pressed salted duck in hot water of 85 deg.C for 20min for sterilization to obtain the final product pressed salted duck.
Example 2
The formula of the color fixative in the embodiment is as follows:
10g of lactobacillus fermentum, 30g of lactobacillus plantarum and 50g of lactobacillus bulgaricus;
the application of the color fixative in the preparation of the pressed salted duck comprises the following steps:
(1) 30g of color fixative, 10g of fenjiu, 80g of dark soy sauce, 110g of light soy sauce and 6g of calcium ascorbate are weighed and evenly mixed, and 250g of mixed liquid is weighed for standby.
(2) The weighed mixed solution is evenly smeared on the surface of the pressed salted duck which is pretreated and has the weight of 1.5kg, and the pressed salted duck is pickled for 5 hours under the environment that the pickling temperature is 3 ℃.
(3) And hanging the salted pressed salted duck on a hanging rack, pushing the hung salted duck into a cold air drying workshop, and drying the salted duck for 36 hours in a cold air environment with the air speed of 6m/s and the temperature of 4 ℃ to obtain the air-dried pressed salted duck for later use.
(4) Placing air-dried salted duck into hanging basket, scalding in 100 deg.C boiling water for 1.5min, lifting and lowering the hanging basket for 2 times during scalding, and quenching in cold water.
(5) Boiling the cooled pressed salted duck in hot water of 85 deg.C for 20min for sterilization to obtain the final product pressed salted duck.
Example 3
The formula of the color fixative in the embodiment is as follows:
10g of lactobacillus fermentum, 60g of lactobacillus plantarum and 80g of lactobacillus bulgaricus;
the application of the color fixative in the preparation of the pressed salted duck comprises the following steps:
(1) 22.5g of color fixative, 7.5g of fenjiu, 60g of dark soy sauce, 82.5g of light soy sauce and 4.5g of calcium ascorbate are weighed, mixed evenly and 150g of mixed solution is weighed for standby.
(2) Uniformly coating the weighed mixed solution on the surface of the pretreated pressed salted duck with the weight of 1.5kg, and pickling for 6 hours at the pickling temperature of 0 ℃.
(3) And hanging the salted pressed salted duck on a hanging rack, pushing the hung salted duck into a cold air drying workshop, and drying the salted duck for 48 hours in a cold air environment with the air speed of 8m/s and the temperature of 4 ℃ to obtain the air-dried pressed salted duck for later use.
(4) Placing air-dried salted duck into hanging basket, scalding in 100 deg.C boiling water for 2min, lifting and lowering for 3 times during scalding, and quenching in cold water.
(5) Boiling the cooled pressed salted duck in hot water of 85 deg.C for 20min for sterilization to obtain the final product pressed salted duck.
Comparative example 1
The mixed liquid of the color fixative for lactobacillus fermentum was replaced with 110g of lactobacillus fermentum, and the rest of the formulation and process were the same as those of example 1.
Comparative example 2
The mixture of the color fixative of lactobacillus fermentum was replaced with 90g of lactobacillus bulgaricus, and the procedure was the same as in example 1.
Comparative example 3
The mixture of the color fixative of lactobacillus fermentum was replaced with 150g of lactobacillus plantarum, and the procedure was the same as in example 1.
Experimental example 1
Sensory evaluation was performed on the pressed salted duck samples prepared in examples 1 to 3 and comparative examples 1 to 3:
the sensory evaluation criteria, as shown in table 1, were the average of the three final scores, and the sensory evaluation results are shown in table 2.
TABLE 1
TABLE 2
In the table, the sensory evaluation results of color, smell and tissue state of comparative examples 1 to 3 are lower than the sensory evaluation results of color, smell and tissue state of example 1, and the differences between comparative examples 1 to 3 and example 1 are that lactobacillus fermentum is used in comparative example 1, lactobacillus bulgaricus is used in comparative example 2, lactobacillus plantarum is used in comparative example 3 and lactobacillus fermentum mixed solution color fixative prepared by the scheme is used in example 1. Therefore, the data in table 2 show that the color of the pressed salted duck can be improved only when the three bacteria are mixed according to a certain mass ratio and applied to the pressed salted duck. To demonstrate that the lactobacillus fermentum mixture was mixed at 1: (3-6): (5-8) the color of the pressed duck can be improved within the mass ratio range, when 90g of the lactobacillus fermentum mixture is added in example 2, 150g of the lactobacillus fermentum mixture is added in example 3, and finally comparative examples 1, 2 and 3 are compared with examples 2 and 3 for sensory evaluation, the sensory evaluation of the color, the smell and the tissue state of the comparative examples 1, 2 and 3 can be seen to be lower than that of the examples 2 and 3, thereby indicating that the lactobacillus fermentum mixture is 1: (3-6): (5-8) the color of the pressed salted duck can be improved within the mass ratio range. The highest sensory score in example 1 indicates that the color, smell and tissue state of the pressed ducks are optimal within the mass ratio of 1:4:6 of the lactobacillus fermentum mixture.
Experimental example 2
The pressed salted ducks prepared in the above examples 1-3 and comparative examples 1-3 were subjected to colorimetric detection:
the detection method comprises the following steps: measured with a WSC-S colorimeter. The whiteboard chromaticity value L =96.19, a =4.20, b = 15.03. The colorimeter was first set up in a continuous test mode, the meat sample was then removed and made into a cylinder of approximately 1cm thickness, which was then placed in a sample cell, and the test head was placed on the cell for measurement. Using the O/D test head, the color and gloss of the object itself and the difference in chroma between the test samples can be determined. Repeat three times, take the average. The results are shown in Table 3.
TABLE 3
In order to verify the authenticity of the result of the test example 1, the pressed salted duck prepared in the examples 1 to 3 and the comparative examples 1 to 3 is subjected to colorimeter color detection, so that the deviation of results caused by subjectivity is avoided, the detection result shows that the L, a and b values of the examples 1, 2 and 3 are higher than those of the examples 1, 2 and 3, and the L, a and b values of the example 1 are the highest, so that the authenticity of the result of the test example 1 is proved, the pressed salted duck can be improved only when three bacteria are mixed according to a certain mass ratio and applied to the pressed salted duck, and the lactobacillus fermentum mixed solution is mixed at the mass ratio of 1: (3-6): (5-8), the color of the pressed salted duck can be improved, and the color of the pressed salted duck can be optimal within the mass ratio of 1:4: 6.
According to the data, the color fixative for the mixed liquid of the lactobacillus fermentum can be combined with the myorubin in meat, ferrous iron is prevented from being converted into ferric iron, high-iron myoglobin is formed, the color fixative effect of the lactobacillus fermentum is improved, the pressed salted duck can be sterilized and deodorized in the manufacturing process, the meat color of the pressed salted duck can be reduced at the temperature, the pressed salted duck is manufactured by using the color fixative for the mixed liquid of the lactobacillus fermentum, the color of the pressed salted duck is not reduced after the sterilization and deodorization, and the color fixative for the pressed salted duck is stable to heat and is not easy to blacken under the high-temperature condition. The data prove that the color fixative prepared by the scheme can solve the problems in the background technology.
In summary, any combination of the various embodiments of the present invention without departing from the spirit of the present invention should be considered as the disclosure of the present invention; within the scope of the technical idea of the invention, any combination of various simple modifications and different embodiments of the technical solution without departing from the inventive idea of the present invention shall fall within the protection scope of the present invention.
Claims (10)
1. A color fixative is characterized by comprising the following components in a mass ratio of 1: (3-6): (5-8) Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus bulgaricus.
2. The color fixative according to claim 1, wherein the ratio of lactobacillus fermentum, lactobacillus plantarum, and lactobacillus bulgaricus is 1:4:6 by mass.
3. Use of a color fixative according to claim 1 or 2 in the preparation of pressed salted ducks.
4. The use according to claim 3, wherein the process for preparing a pressed salted duck comprises the steps of:
(1) mixing color fixative, Fenjiu, dark soy sauce, light soy sauce and calcium ascorbate to obtain mixed solution;
(2) uniformly coating the mixed solution on the surface of the pretreated pressed salted duck, and then pickling;
(3) hanging the salted pressed salted duck on a hanging rack, pushing the duck into a cold air drying workshop, and drying the duck for 24 to 48 hours in a cold air environment with the air speed of 5 to 8m/s and the temperature of 4 ℃ to obtain air-dried pressed salted duck for later use;
(4) placing the air-dried pressed salted duck into a hanging basket, scalding in boiling water of 100 deg.C for 1-2min, lifting the hanging basket for 2-3 times during the scalding process, and quenching in cold water to obtain cooled pressed salted duck;
(5) and sterilizing the cooled pressed salted duck to obtain the finished pressed salted duck.
5. The use of claim 4 wherein the color fixative, fenjiu, light soy, dark soy, calcium ascorbate are mixed in a weight ratio of (15-20) to (5-6) to (40-55) to (45-60) to (2-4).
6. The use according to claim 5, wherein the color fixative, fenjiu, light soy sauce, dark soy sauce, calcium ascorbate are mixed in a weight ratio of 15:5:40:55: 3.
7. The use according to claim 4, wherein the curing temperature is 0-4 ℃ and the curing time is 4-6 hours.
8. The use according to claim 4, wherein the air drying is carried out at a wind speed of 5m/s and a cold air drying time of 24 hours.
9. The use according to claim 4, wherein the scalding time is 1min and the number of scalding times is 2.
10. The use according to claim 4, wherein the sterilization is boiling in hot water at 85 ℃ for 20 min.
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