CN113974086A - Pickling liquid, preparation method and application thereof - Google Patents
Pickling liquid, preparation method and application thereof Download PDFInfo
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- CN113974086A CN113974086A CN202111281429.9A CN202111281429A CN113974086A CN 113974086 A CN113974086 A CN 113974086A CN 202111281429 A CN202111281429 A CN 202111281429A CN 113974086 A CN113974086 A CN 113974086A
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- pickling
- salted duck
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- 238000005554 pickling Methods 0.000 title claims abstract description 101
- 239000007788 liquid Substances 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title abstract description 16
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 76
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 53
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 42
- 239000011780 sodium chloride Substances 0.000 claims abstract description 27
- 235000010376 calcium ascorbate Nutrition 0.000 claims abstract description 25
- 229940047036 calcium ascorbate Drugs 0.000 claims abstract description 25
- 239000011692 calcium ascorbate Substances 0.000 claims abstract description 25
- 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 abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 25
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 21
- 239000001103 potassium chloride Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000002791 soaking Methods 0.000 claims abstract description 19
- 239000002904 solvent Substances 0.000 claims abstract description 17
- 239000008280 blood Substances 0.000 claims abstract description 14
- 210000004369 blood Anatomy 0.000 claims abstract description 14
- FURUXTVZLHCCNA-UHFFFAOYSA-N Liquiritigenin Natural products C1=CC(O)=CC=C1C1OC2=CC(O)=CC=C2C(=O)C1 FURUXTVZLHCCNA-UHFFFAOYSA-N 0.000 claims description 11
- JBQATDIMBVLPRB-UHFFFAOYSA-N isoliquiritigenin Natural products OC1=CC(O)=CC=C1C1OC2=CC(O)=CC=C2C(=O)C1 JBQATDIMBVLPRB-UHFFFAOYSA-N 0.000 claims description 11
- FURUXTVZLHCCNA-AWEZNQCLSA-N liquiritigenin Chemical compound C1=CC(O)=CC=C1[C@H]1OC2=CC(O)=CC=C2C(=O)C1 FURUXTVZLHCCNA-AWEZNQCLSA-N 0.000 claims description 11
- GSZUGBAEBARHAW-UHFFFAOYSA-N sophoraflavone B Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(C=2OC3=CC(O)=CC=C3C(=O)C=2)C=C1 GSZUGBAEBARHAW-UHFFFAOYSA-N 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- 239000004378 Glycyrrhizin Substances 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 6
- 229960004949 glycyrrhizic acid Drugs 0.000 claims description 6
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims description 6
- 235000019410 glycyrrhizin Nutrition 0.000 claims description 6
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 6
- 235000019542 Cured Meats Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 59
- 150000003839 salts Chemical class 0.000 abstract description 27
- 235000013622 meat product Nutrition 0.000 abstract description 25
- 230000035699 permeability Effects 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 11
- 230000003204 osmotic effect Effects 0.000 abstract description 9
- -1 salt ions Chemical class 0.000 abstract description 8
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 24
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 10
- 230000008569 process Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 241000272522 Anas Species 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000001723 curing Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000009938 salting Methods 0.000 description 5
- 229910001415 sodium ion Inorganic materials 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000007605 air drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 238000006467 substitution reaction Methods 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 235000013921 calcium diglutamate Nutrition 0.000 description 1
- UMVAYAXXQSFULN-QHTZZOMLSA-L calcium;(2s)-2-aminopentanedioate;hydron Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CCC(O)=O.[O-]C(=O)[C@@H](N)CCC(O)=O UMVAYAXXQSFULN-QHTZZOMLSA-L 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012527 feed solution Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000010220 ion permeability Effects 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 1
- 235000011085 potassium lactate Nutrition 0.000 description 1
- 239000001521 potassium lactate Substances 0.000 description 1
- 229960001304 potassium lactate Drugs 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 239000012047 saturated solution Substances 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
- A23L13/40—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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical 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
- A23L13/42—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
- A23L13/50—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
- A23L13/70—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
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a pickling liquid, which adopts potassium chloride as a salt substitute to reduce the content of sodium chloride in a pickled and preserved meat product, and adds calcium ascorbate to increase the permeability of salt ions aiming at the problem of weak permeability caused by reducing the total salt content; the preparation method of the pickling liquid is provided, and the pickling liquid capable of effectively keeping the osmotic pressure of the meat product and promoting the pickling taste is obtained by using the blood water after soaking the raw materials as a solvent and combining a heating process; the method for preparing the pressed salted duck by using the pickling liquid is provided, and the quality of the pressed salted duck is ensured by using a three-stage pickling method.
Description
Technical Field
The invention relates to the field of food, and relates to a pickling liquid, a preparation method and application thereof.
Background
A large amount of salt (sodium chloride) can be added in the process of pickling traditional salted and cured meat products, so that the salt forms extremely high osmotic pressure on the surfaces of the salted and cured meat products, and the method is very key to pickling of the meat products: on one hand, the osmotic pressure difference between the surface and the inside of the cured meat product can promote sodium chloride to permeate into the meat product to react with protein and fat, so that the adhesiveness of the meat is enhanced, the texture is improved, and the meat product forms unique flavor; on the other hand, the high osmotic pressure difference can cause the rupture of microbial cell membranes on the surface of the meat product, thereby inhibiting the growth of harmful microorganisms and prolonging the shelf life of food.
However, it has been shown that sodium ions in common salt (sodium chloride) are closely related to cardiovascular diseases such as hypertension, and that excessive intake of sodium ions increases the risk of the disease. However, a large amount of salt is often added in the process of pickling cured meat products, which is contrary to the low-salt and health concept advocated at present. Based on this, technologists make a series of attempts to reduce the use amount of salt, and an effective method is to replace or partially replace sodium chloride with other salt substances to achieve the purpose of reducing the content of sodium ions. The salts commonly used at present are: potassium chloride, magnesium chloride, calcium chloride, potassium lactate, calcium glutamate, and the like, wherein potassium chloride is considered to be the most effective substitute because the molecular weight is not much different from that of sodium chloride, which is favorable for the permeation of molecules, and the intake amount of potassium chloride has no loss of functionality to the human body.
However, the amount of potassium chloride used instead of sodium chloride should not be too large. It was found that a substitution amount exceeding 30% of sodium chloride resulted in a bitter taste, and that a bitter taste exceeding 40% was clearly unacceptable. In the case where the amount of potassium chloride added cannot exceed 30%, its substitution effect for sodium chloride is limited, and in this case, the amount of total salt can only be reduced in order to reduce the content of sodium ions. However, after the amount of salt is reduced, the osmotic pressure difference formed on the surface of the meat product is reduced, so that in the process of pickling the meat product, on one hand, the inward permeation speed of salt ions is reduced, the flavor substances are slowly formed, and on the other hand, the osmotic pressure difference is not strong enough to kill microorganisms on the surface of the meat product, so that the meat product is easy to deteriorate.
Disclosure of Invention
For the above reasons, an object of the present invention is to provide a pickling solution and a method for preparing the same, which can reduce the amount of sodium chloride used and maintain a good osmotic pressure; the second purpose of the invention is to apply the salting liquid to the preparation process of the pressed salted duck so that the pressed salted duck keeps good osmotic pressure in the salting process, the pressed salted duck is uniformly flavored, and the growth of microorganisms can be effectively prevented.
The scheme of the invention is as follows:
a pickling liquid comprises:
3-4 parts of potassium chloride;
2-3 parts of calcium ascorbate;
6-8 parts of sodium chloride;
85-89 parts of a solvent;
the solvent is blood water obtained after soaking the pickling raw materials;
further, the pickling liquid further comprises:
0.03-0.05 part of liquiritigenin.
A preparation method of a pickling liquid comprises the following steps:
mixing potassium chloride, sodium chloride and a solvent to obtain a first feed liquid;
boiling the first material liquid, adding spices into the boiled material liquid, and naturally cooling;
adding calcium ascorbate into the naturally cooled feed liquid;
further, liquiritigenin is added into the naturally cooled feed liquid.
The pickling liquid is used for preparing pickled pressed salted ducks and comprises the following steps:
pretreating raw materials;
pickling in a three-section manner;
hanging, airing, fermenting and air drying;
further, the three-stage pickling comprises:
the first stage is as follows: soaking the pressed salted duck in 30-40 deg.C pickling solution for pickling for 3-5 hr;
and a second stage: fishing out the salted duck in the first stage, and pickling in the pickling solution at 10-20 deg.C for 1-2 days;
and a third stage: fishing out the salted duck in the second stage, and quickly blanching the salted duck in boiling pickling liquid for several times;
further, the hanging and airing temperature is 10 ℃, the relative humidity is 60%, and the hanging and airing is carried out for 2 d;
further, the fermentation temperature is 15 ℃, the relative humidity is 65%, and the fermentation lasts for 30 d.
The invention has the following beneficial effects:
1. the application provides a pickling liquid, wherein potassium chloride can be used as a salt substitute to reduce the content of sodium ions in salt, calcium ascorbate is alkalescent, and can enlarge pores on the surface of a meat product, so that the permeability of salt ions is increased, and the penetration of salt into the meat product is promoted, so that the problems of no taste in pickling and no effective inhibition of microorganisms caused by insufficient osmotic pressure difference on the surface of the meat product after the use amount of salt is reduced are solved.
2. The application provides a preparation method of a pickling liquid, wherein a potassium chloride solution and a sodium chloride solution are heated firstly, and calcium ascorbate is added after cooling, so that the calcium ascorbate can be effectively prevented from reacting in the heating process, the permeability of the calcium ascorbate is ensured, and the blood water obtained after soaking the pickling raw materials is a solvent.
3. The application provides a method for being applied to salted pressed salted duck with pickling liquid, through the syllogic and pickling, the first stage promotes pickling liquid to inside infiltration of pressed salted duck through control temperature, and the second stage makes inside protein of pressed salted duck and fat fully react under the effect of salt, and the third stage is quick boiled and is scalded, tightens up pressed salted duck exocuticle, makes the pressed salted duck more compact to it is even to have obtained one kind and has tasty, and the texture is compact, and can effectively prevent the little biological growth's salted pressed salted duck goods.
4. The glycyrrhizin can be added into the pickling liquid, so that the flavor influence of the addition of potassium chloride on the pressed salted duck can be effectively relieved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present disclosure more apparent, the technical solutions of the embodiments of the present disclosure will be clearly and completely described below in conjunction with the embodiments of the present disclosure. It is to be understood that the described embodiments are only a few embodiments of the present disclosure, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the disclosure without any inventive step, are within the scope of protection of the disclosure.
Unless defined otherwise, technical or scientific terms used herein shall have the ordinary meaning as understood by one of ordinary skill in the art to which this disclosure belongs.
The blood water after the soaking of the pickling raw materials removes the viscera of the pickling raw materials, and the blood water left after the soaking of the clear water is changed correspondingly according to different products, for example, the blood water after the soaking of the raw material duck is adopted for pickling the pressed salted duck, and the blood water after the soaking of the raw material beef is adopted for pickling the beef.
The pickling liquid disclosed by the application comprises, by weight, 3-4 parts of potassium chloride, 2-3 parts of calcium ascorbate, 6-8 parts of sodium chloride and 85-89 parts of a solvent, wherein the solvent is blood water obtained after pickling raw materials are soaked.
According to the raw material proportion, the sodium chloride content is 5% -8%, and for the traditional salted meat product, the sodium chloride content of the meat product after being salted is about 6% -8%, so that the sodium chloride content of the salted meat product can be effectively reduced by the salting liquid.
According to the raw material proportion, the total salt content (including calcium ascorbate) is 11% -15%, a certain degree of water vapor evaporation may exist after boiling, but the final total salt content is not more than 30%, and the salt content of the traditional salted meat product pickling liquid is generally more than 50%, and even more, a sodium chloride saturated solution is utilized. Therefore, compared with the traditional pickling liquid, the total salt content of the pickling liquid is remarkably reduced.
The calcium ascorbate added into the pickling liquid can be used as a substitute salt to be applied to beverage products, so that the calcium ascorbate is safe, and on the other hand, the weak acidity of the calcium ascorbate is utilized, so that the capillary pores on the surface of the meat product are enlarged, the permeability of salt ions is increased, and the salt is promoted to permeate into the meat product, so that the problem of reduced permeability after the total amount of salt substances is reduced is solved.
Particularly, liquiritigenin can be added into the pickling liquid, can be used as a flavor substance, effectively covers the unfavorable flavor of potassium chloride and ensures the flavor and quality of the pickling liquid, and the liquiritigenin needs to be added after the liquid is cooled, but the addition sequence of the liquiritigenin and calcium ascorbate is not required, and can be added simultaneously or before and after the liquid is cooled.
It should be noted that the composition ratio of the curing liquid can be added according to experimental or production requirements, and can be: 3g of potassium chloride, 2g of calcium ascorbate, 6g of sodium chloride and 85g of a solvent for dissolving the above components; 4kg of potassium chloride, 3kg of calcium ascorbate, 8kg of sodium chloride and 89kg of a solvent for dissolving the above components; it may also be 3.5kg potassium chloride, 2.5kg calcium ascorbate, 7kg sodium chloride and 88kg solvent for dissolving the above components; the specific addition amounts disclosed above are only for illustrating the present embodiment and are not limiting, and the application amount within the range disclosed in the present invention is within the range included in the present application, and the added glycyrrhizin may be 0.03g, 0.04kg or 0.05kg, similarly.
The application discloses a preparation method of a pickling liquid, which comprises the following steps:
a preparation method of a pickling liquid comprises the following steps:
mixing potassium chloride, sodium chloride and a solvent to obtain a first feed liquid;
boiling the first material liquid, adding spices into the boiled material liquid, and naturally cooling;
adding calcium ascorbate into the naturally cooled feed liquid;
further, liquiritigenin is added into the naturally cooled feed liquid.
The solvent used in the method is blood water obtained by pretreating the pickling raw materials and soaking the pretreated raw materials in clear water, on one hand, the blood water contains certain nutrient components, so that beneficial microorganisms can be rapidly enriched in the pickling liquid in the pickling process, and on the other hand, the blood water is obtained based on the pickling raw materials, the enriched microorganism components and the local flavor are adaptive to the local flavor of the original product, so that the local flavor of the pickled meat product tends to be soft and can be more prominent.
The calcium ascorbate is added after the feed liquid is cooled, so that the calcium ascorbate can be effectively prevented from reacting in the heating process, the surface of a meat product can be effectively acted, and the permeability of salt substances is improved; the liquiritigenin is added after the feed liquid is cooled, so that the liquiritigenin can better cover the bad flavor in order to avoid volatilization of the liquiritigenin.
The spices can be compounded by adopting different spices according to different raw materials and required flavors according to the situation so as to obtain the target flavor.
This application is applied to salted liquid and is prepared to pressed salted duck, include:
pretreating raw materials;
curing in a three-stage manner:
the first stage is as follows: soaking the pressed salted duck in 30-40 deg.C pickling solution for pickling for 3-5 hr;
and a second stage: fishing out the salted duck in the first stage, and pickling in a pickling solution at 10-20 deg.C for 1-2 days;
and a third stage: fishing out the salted duck in the second stage, and quickly blanching the salted duck in boiling pickling liquid for several times;
hanging, airing, fermenting and airing;
further, the hanging and airing temperature is 10 ℃, the relative humidity is 60%, and the hanging and airing is carried out for 2 d;
further, the fermentation temperature is 15 ℃, the relative humidity is 65%, and the fermentation lasts for 30 d.
Wherein, syllogic is pickled, and first stage promotes through controlled temperature that pickling liquid permeates to the pressed salted duck inside, and the second stage makes inside protein of pressed salted duck and fat fully react under the effect of salt, and the third stage is quick boiled and is scalded, tightens up pressed salted duck exocuticle, makes the pressed salted duck more compact to it is even to have obtained one kind and has tasty, and the texture is compact, and can effectively prevent the salted pressed salted duck goods of microbial growth.
In the three-stage pickling, the soaking temperature in the first stage can be 30-40 deg.C, such as 32 deg.C, 34 deg.C, 35 deg.C, 36 deg.C, 38 deg.C, and 40 deg.C, and the pickling time can be 3-5h, such as 3h, 4h, and 5 h; the temperature of the pickling solution in the second stage can be any temperature of 10-20 deg.C, such as 10 deg.C, 12 deg.C, 14 deg.C, 15 deg.C, 16 deg.C, 18 deg.C, and 20 deg.C, and the pickling time can be any time of 1-2d, such as 1d, 1.5d, and 2 d; the scalding times in the third stage can be determined according to the requirement on the tightening degree of the duck skin, and the requirement is not made here. It should be noted that the embodiments of the present disclosure are not limited thereto as long as they are within the scope.
The following examples specifically illustrate several methods of preparation and application of the marinade, and it is clear that the examples described are a part of the disclosure, not all examples. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the disclosure without any inventive step, are within the scope of protection of the disclosure.
Example 1 preparation method of a salting liquid (salted pressed salted duck is taken as an example)
(1) Mixing 3kg of potassium chloride, 8kg of sodium chloride and 85kg of blood water obtained after soaking the raw material duck, and dissolving;
(2) heating the mixed and dissolved feed liquid to boil, and fishing out the surface froth;
(3) adding ginger, pepper, fennel and star anise into the mixture liquid after the froth is fished out, and naturally cooling;
(4) 1kg of calcium ascorbate was added to the cooled feed solution to obtain a pickling solution.
Example 2 preparation of a salting liquid (salted pressed salted duck is taken as an example)
(1) Mixing 3kg of potassium chloride, 8kg of sodium chloride and 85kg of blood water obtained by soaking raw duck in principle, and dissolving;
(2) heating the mixed and dissolved feed liquid to boil, and fishing out the surface froth;
(3) adding ginger, pepper, fennel and star anise into the mixture liquid after the froth is fished out, and naturally cooling;
(4) 1kg of calcium ascorbate and 30g of glycyrrhizin were added to the cooled solution to obtain a pickling solution.
Example 3 preparation of pressed salted duck using the pickling solution provided in example 1
Pretreatment of raw materials: removing internal organs and surface stains of the pressed salted ducks, and cleaning and soaking the pressed salted ducks;
curing in a three-stage manner: the method comprises the following steps of (1) carrying out three-stage pickling on the cleaned and soaked salted duck:
the first stage is as follows: soaking the pressed salted duck in a 35 ℃ pickling solution for pickling for 4 hours;
and a second stage: fishing out the salted duck in the first stage, and pickling in the pickling liquid at 15 ℃ for 2 d;
and a third stage: fishing out the salted duck in the second stage, and quickly blanching the salted duck in boiling pickling liquid for several times;
hanging, airing, fermenting and air drying: and (3) hanging and airing the cured pressed salted duck, controlling the hanging and airing temperature to be 10 ℃ and the relative humidity to be 60%, and hanging and airing for 30 days to obtain the fermented and air-dried pressed salted duck.
Example 4 preparation of pressed salted duck using the pickling solution provided in example 2
Pretreatment of raw materials: removing internal organs and surface stains of the pressed salted ducks, and cleaning and soaking the pressed salted ducks;
curing in a three-stage manner: the method comprises the following steps of (1) carrying out three-stage pickling on the cleaned and soaked salted duck:
the first stage is as follows: soaking the pressed salted duck in a 35 ℃ pickling solution for pickling for 4 hours;
and a second stage: fishing out the salted duck in the first stage, and pickling in the pickling liquid at 15 ℃ for 2 d;
and a third stage: fishing out the salted duck in the second stage, and quickly blanching the salted duck in boiling pickling liquid for several times;
hanging, airing, fermenting and air drying: and (3) hanging and airing the cured pressed salted duck, controlling the hanging and airing temperature to be 10 ℃ and the relative humidity to be 60%, and hanging and airing for 30 days to obtain the fermented and air-dried pressed salted duck.
Comparative example 1
The pressed salted duck was prepared in the same manner as in example 3 except that the solvent in the pickling solution was clear water.
Comparative example 2
Pressed salted duck was prepared in the same manner as in example 3 except that the solute contained in the pickling solution did not contain calcium ascorbate.
Comparative example 3
Pressed salted duck was prepared in the same manner as in example 3 except that the pressed salted duck was only salted at room temperature and not subjected to a quick-boiling process.
Comparative example 4
Pressed salted duck was prepared in the same manner as in example 3 except that the pressed salted duck was only salted at room temperature but subjected to a blanching process.
Test example 1 Permeability measurement
The stronger the permeability is, the more salt ions enter the pressed salted duck, so the strength of the permeability of the pickling liquid can be analyzed by measuring the content of the salt ions in the pressed salted duck.
The determination method comprises the following steps: the breast meat of the salted pressed salted duck is removed, water is added for crushing, and the content of chloride ions in the pressed salted duck prepared in example 3 and comparative example 2 is measured according to GB 5009.42-2016 standard salt index for food safety.
The results are shown in Table 1.
Table 1 results of salt content test
And (4) analyzing results: from the experimental results, it can be seen that, compared with comparative example 3, example 3 shows that ascorbic acid can significantly increase the amount of salt ions permeating into the meat product, and thus plays a role in increasing permeability.
Test example 2 texture evaluation
In the preparation of the pressed salted duck, the curing method influences the texture of the pressed salted duck, so the application evaluates the influence of different curing methods on the pressed salted duck by performing texture tests on the pressed salted duck in determination example 3 and comparative examples 3 and 4.
The determination method comprises the following steps: measuring the texture of the pressed salted duck by using a texture analyzer, pretreating duck breast meat, placing on an object stage, aligning a P/0.5 probe to the center of a sample, and measuring the bean curd TPA. The measurement parameters are: pre-measurement speed 1mm/sec, mid-measurement speed 1mm/sec, post-measurement speed 1mm/sec, strain 30%, time 5s, trigger type: auto, trigger force: 5g, samples were tested for hardness, elasticity and chewiness, with triplicates per sample.
And (3) testing results: the test results are shown in table 2.
TABLE 2 texture measurement results
And (4) analyzing results: according to experimental results, in the process of applying the pickling liquid to the preparation of the pickled and preserved meat products, the hardness of the pressed salted ducks pickled by different methods is not greatly different, but the three-stage pickling is obviously better than the other two methods in terms of elasticity and chewiness, so that the three-stage pickling of the pressed salted ducks can promote salt ions to uniformly enter meat products and bring better texture.
Test example 3 sensory evaluation
The sensory evaluation can be used for evaluating the smell, taste, color and the like of the pressed salted duck, so that the influence of adding liquiritigenin, directly using clear water as a solvent to prepare a pickling solution and three-stage pickling on the pressed salted duck is compared.
Evaluation criteria: the sensory evaluation criteria are designed according to the criteria on sensory requirements in GB 2730-2015 national food safety standard pickled preserved meat product, and are shown in Table 3.
TABLE 3 sensory evaluation criteria
The experimental results are as follows: the results are shown in Table 4.
TABLE 4 sensory Scoring results
And (4) analyzing results: the experimental results show that in comparison with example 4, in terms of taste, although the scores of example 3 are in the scoring range of 'uniform taste, moderate saltiness and no peculiar smell', the overall score of example 4 is higher than that of example 3, which indicates that the overall flavor of the pressed salted duck added with glycyrrhizin is slightly higher than that of the pressed salted duck without glycyrrhizin; in example 3 and comparative example 1, the overall taste is low in color, state and taste mainly because the clear water is lack of nutrients capable of enriching microorganisms and cannot be blended with the taste characteristics of the product at the beginning, and in example 3 and comparative example 2, the main difference is the taste score mainly because the salt ion permeability is reduced after calcium ascorbate is not added; example 3 compared with comparative example 3.4, the main difference is the scores of the state and the taste, which shows that the whole state and the taste of the skin of the pressed salted duck which is not cured in three stages are lower than those of the pressed salted duck which adopts the process.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, those skilled in the art will appreciate that; the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The pickling liquid is characterized by comprising the following components in parts by weight:
3-4 parts of potassium chloride;
2-3 parts of calcium ascorbate;
6-8 parts of sodium chloride;
85-89 parts of a solvent;
the solvent is blood water obtained by soaking the pickling raw materials.
2. The pickling solution of claim 1, further comprising, in parts by weight:
0.03-0.05 part of liquiritigenin.
3. A method for preparing the pickling solution according to claim 1 or 2, comprising:
mixing potassium chloride, sodium chloride and a solvent to obtain a first feed liquid;
boiling the first material liquid, adding spices into the boiled material liquid, and naturally cooling;
and adding calcium ascorbate into the naturally cooled feed liquid.
4. The method according to claim 3, wherein glycyrrhizin is added to the naturally cooled material liquid.
5. A pickling solution obtained by the production method according to any one of claims 3 to 4.
6. Use of the pickling solution according to any one of claims 1-2 and 5 for pickling cured meat products.
7. The use of claim 6, wherein the pickling solution is used for preparing pickled pressed salted duck, comprising the following steps:
pretreating raw materials;
pickling in a three-section manner;
hanging and airing, fermenting and airing.
8. The use of claim 7, wherein the three-stage curing comprises:
the first stage is as follows: soaking the pressed salted duck in 30-40 deg.C pickling solution for pickling for 3-5 hr;
and a second stage: fishing out the salted duck in the first stage, and pickling in the pickling solution at 10-20 deg.C for 1-2 days;
and a third stage: and fishing out the dried salted duck after the second stage of pickling, and quickly blanching the dried salted duck in boiling pickling liquid for several times.
9. The use according to claim 7, wherein the hanging temperature is 10 ℃, the relative humidity is 60%, and the hanging is carried out for 2 d.
10. The use according to claim 7, wherein the fermentation temperature is 15 ℃ and the relative humidity is 65% and the fermentation time is 30 days.
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