CN114176116A - Method for preserving stewed duck necks - Google Patents
Method for preserving stewed duck necks Download PDFInfo
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- CN114176116A CN114176116A CN202111535923.3A CN202111535923A CN114176116A CN 114176116 A CN114176116 A CN 114176116A CN 202111535923 A CN202111535923 A CN 202111535923A CN 114176116 A CN114176116 A CN 114176116A
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Images
Classifications
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a method for preserving the neck of a marinated duck, belonging to the technical field of food. The method comprises the following steps: (a) preparing water phase and oil phase, wherein WPI whey protein isolate and OSA starch are dissolved in distilled water to obtain water phase; mixing plant essential oil and corn oil in proportion to obtain an oil phase; (b) preparing a high internal phase emulsion; (c) the method comprises the following steps Mixing the high internal phase emulsion with soluble starch and SiO2Mixing, oven drying in 40 deg.C oven for 20min, sieving with 18 mesh and 30 mesh sieves, respectively, and making into solid antistaling agent. (c) The method comprises the steps of purchasing marinated duck necks from the market, placing the marinated duck necks in a PP (polypropylene) preservation box, subpackaging the solid preservative with a non-woven bag, and then performing preservation treatment on the marinated duck necks by combining air conditioning. The method for preserving the neck of the marinated duck is mainly used for preserving the neck of the marinated duck, the ingredients selected by the method are food-grade, non-toxic, harmless, economical, environment-friendly and convenient to operate, and the problem that the neck of the marinated duck is easy to rot can be effectively solved.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a method for preserving the neck of a marinated duck.
Background
The sauced meat product is a traditional food in China and is popular among people for thousands of years. According to the evidence, the sauced meat products originate from the Qin dynasty, and the technology is more mature after being continuously improved until the Song dynasty, so that the sauced meat products are rich in variety and gradually popular in taste. However, the traditional production line is still adopted until now, many products are still sold in a bulk mode, the flavor and the quality are difficult to guarantee, and the shelf life is extremely short under the condition of bulk sales.
At present, the preservation technology of the marinated duck necks is more, for example, the high-temperature sterilization technology is mainly used for killing microorganisms causing the decay of the duck necks at high temperature so as to achieve the effect of prolonging the shelf life of the marinated duck necks; the irradiation preservation technology mainly uses rays to irradiate food to cause microorganisms in the food to generate a series of physical and chemical changes so as to achieve the purpose of preservation, but the method has complex operation and more cost. The film-coating fresh-keeping method is mainly used for inhibiting the microorganisms of duck necks by coating chemical agents on the surfaces of the duck necks, but the method is easy to cause chemical agent residues.
The natural plant extract is adopted for preservation treatment, so that the harm of chemical reagents can be effectively avoided. For example, the tea tree essential oil is colorless to light yellow essential oil obtained by steam distilling the tips of leaves and branches of melaleuca alternifolia of Myrtaceae, and has good sterilization and disinfection properties. The cinnamon essential oil is a volatile oil extracted from different parts of cinnamon such as branches, leaves and bark, and has the effects of sterilization, insect expelling, oxidation resistance, disinfection, putrefaction prevention, mildew prevention and the like. However, tea tree essential oil, cinnamon essential oil and the like are poor in water solubility and high in volatility, and cannot be directly acted on the neck of the marinated duck to keep fresh easily.
Disclosure of Invention
The embodiment of the invention provides a method for preserving stewed duck necks, which adopts high internal phase emulsion to load tea tree essential oil and cinnamon essential oil, and reasonably adjusts the preparation method, so that the tea tree essential oil and the cinnamon essential oil effectively act on the surfaces of the stewed duck necks, and the preservation effect is good.
The invention provides a method for preserving the neck of a marinated duck, which comprises the following steps:
(a) preparation of aqueous and oil phases
(a1) Dissolving WPI whey protein isolate and OSA starch in distilled water to obtain water phase;
(a2) adding plant essential oil into corn oil: compounding tea tree essential oil with cinnamon essential oil, and stirring to obtain an oil phase;
(b) preparation of high internal phase emulsions
Mixing the water phase and the oil phase, and shearing and dispersing to obtain a high internal phase emulsion;
(c) preparation of solid antistaling agent
Mixing the high internal phase emulsion with soluble starch and SiO2Mixing, oven drying in 40 deg.C oven for 20min, sieving with 18 mesh and 30 mesh sieves, respectively, and making into solid antistaling agent. (d) Dispensing
The method comprises the steps of purchasing marinated duck necks from the market, placing the marinated duck necks in a PP (polypropylene) preservation box, subpackaging the solid preservative with a non-woven bag, and then performing preservation treatment on the marinated duck necks by combining air conditioning.
Further, in the step (a1), the mass concentration of the WPI whey protein isolate is 1-4% relative to the solid base, and the mass concentration of the OSA starch is 6-10%.
Further, in the step (a2), the mass concentration of the plant essential oil relative to the solid base is 55-65%, wherein the tea tree essential oil and the cinnamon essential oil are mixed according to the mass ratio of 1: 1-3: 1.
Further, in the step (b), the water phase and the oil phase are mixed according to the mass ratio of 1: 4-3: 7;
further, in the step (b), the shear dispersion is specifically a dispersion at 10000-12000rpm of a high speed dispersion machine for 3-5 minutes.
Further, in the step (c), firstly, soluble starch and SiO2Mixing according to the mass ratio of 1: 1-3: 1, and then mixing with the high internal phase emulsion according to the mass ratio of 1: 3-1: 1.
Further, in the step (d), the modified atmosphere is 70-80% N2、20-30％CO2。
Further, in the step (d), the stewed duck neck comprises a fragrant and salty taste, a sauce taste, a sweet and salty taste and a spicy and hot taste; preferably, the marinated duck necks are sauce-flavored.
The invention has the following advantages:
the preparation method of the marinated duck neck fresh-keeping agent provided by the invention selects natural plant extracts, namely tea tree essential oil and cinnamon essential oil, as natural fresh-keeping agents. Dissolving WPI whey protein isolate and OSA starch in distilled water to obtain water phase; adding plant essential oil (tea tree essential oil and cinnamon essential oil) into corn oil, stirring to obtain an oil phase, adopting high internal phase emulsion as a carrier, and enabling the high internal phase emulsion to have the advantages of interface area far larger than that of common emulsion, controllable gel rheological property, low moisture content and the like due to high internal phase volume, so that the content of the essential oil in the preservative can be improved, the activity of the plant essential oil can be maintained, and meanwhile, the high internal phase emulsion is combined with soluble starch and nano-scale SiO2, so that the plant essential oil is embedded in solid particles, and the effect of slowly releasing active ingredients is achieved. Meanwhile, the marinated duck necks and the solid preservative are packaged in a PP (polypropylene) preservation box, and the tea tree essential oil and the cinnamon essential oil are effectively acted on the marinated duck necks by combining air conditioning treatment, so that the preservation effect is fully exerted. The ingredients selected by the method are all food-grade, are non-toxic and harmless, are economical and environment-friendly, are convenient to operate, and can effectively solve the problem that the necks of the marinated ducks are easy to decay.
Description of the drawings:
FIG. 1 is a diagram of a storage period of an optimal group of marinated duck necks
Note: d: control group, q: controlled atmosphere group, B: preservative group, B + q: antistaling agent combined with air conditioning set
Where q corresponds to comparative example 1, B corresponds to comparative example 4, and B + q corresponds to example 3.
Detailed Description
It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.
The embodiment of the invention provides a method for preserving the neck of a marinated duck, which comprises the following steps:
(a) preparation of aqueous and oil phases
(a1) Dissolving WPI whey protein isolate and OSA starch in distilled water to obtain water phase;
(a2) adding plant essential oil (tea tree essential oil and cinnamon essential oil) into corn oil, and stirring to obtain an oil phase;
(b) preparation of high internal phase emulsions
Mixing the water phase and the oil phase, and shearing and dispersing to obtain a high internal phase emulsion;
(c) preparation of solid antistaling agent
Mixing the high internal phase emulsion with soluble starch and SiO2Mixing, oven drying in 40 deg.C oven for 20min, sieving with 18 mesh and 30 mesh sieves, respectively, and making into solid antistaling agent. (d) Dispensing
The method comprises the steps of purchasing marinated duck necks from the market, placing the marinated duck necks in a PP (polypropylene) preservation box, subpackaging the solid preservative with a non-woven bag, and then performing preservation treatment on the marinated duck necks by combining air conditioning.
According to the preparation method for preserving the brine duck neck, provided by the embodiment of the invention, the tea tree essential oil and the cinnamon essential oil which are natural plant extracts are selected as the natural preservative, the high internal phase emulsion is used as a carrier, the tea tree essential oil and the cinnamon essential oil are loaded in the high internal phase emulsion through reasonably adjusting the preparation method, and the brine duck neck is subjected to split charging treatment, so that the tea tree essential oil and the cinnamon essential oil effectively act on the brine duck neck, and the preservation effect is fully exerted. The ingredients selected by the method are all food-grade, are non-toxic and harmless, are economical and environment-friendly, are convenient to operate, and can effectively solve the problem that the necks of the marinated ducks are easy to decay.
In particular, in the embodiment of the invention, the internal phase has the advantages of interface area far larger than that of a common emulsion, controllable gel rheological property, low moisture content and the like, so that the internal phase is not easy to deteriorate, the content of essential oil in the preservative can be increased, the activity of the plant essential oil is maintained, and meanwhile, the high internal phase emulsion is combined with the soluble starch and the nano-SiO 2, so that the plant essential oil is embedded in solid particles, and the effect of slowly releasing active ingredients is achieved. Meanwhile, the marinated duck necks are subjected to split charging treatment, so that the tea tree essential oil and the cinnamon essential oil effectively act on the marinated duck necks, and the fresh-keeping effect is fully exerted. In addition, the marinated duck necks and the solid preservative are packaged in the PP preservation box, and the tea tree essential oil and the cinnamon essential oil are promoted to volatilize to the surface of the marinated duck necks by combining modified atmosphere treatment, so that waste caused by volatilization of active ingredients of the essential oil to the environment is avoided. Therefore, the volatilization of the tea tree essential oil and the cinnamon essential oil can be delayed by the high internal phase emulsion and the encapsulation effect, so that the tea tree essential oil and the cinnamon essential oil can fully act on the surface of the stewed duck neck, and the fresh-keeping effect of the tea tree essential oil and the cinnamon essential oil is improved.
In step (a) of the inventive example, an aqueous phase and an oil phase were prepared.
In the embodiment of the invention, the tea tree essential oil and the cinnamon essential oil in the oil phase are fat-soluble and have strong volatility, and the tea tree essential oil and the cinnamon essential oil are added into the water phase to prepare the high internal phase emulsion, mainly for delaying the volatilization of the essential oil and improving the fresh-keeping effect. Firstly, the internal phase has the advantages of interface area far larger than that of common emulsion, controllable gel rheological property, low moisture content and the like due to high volume, so that the content of essential oil in the preservative can be increased and the activity of plant essential oil can be maintained. Secondly, the high internal phase emulsion is combined with soluble starch and nano SiO2, so that the plant essential oil is embedded in the solid particles to achieve the effect of slowly releasing active ingredients.
In one embodiment of the present invention, in step (a1), the mass concentration of WPI whey protein isolate is 1-4% on a solids basis and the mass concentration of OSA starch is 6-10%.
In one embodiment of the present invention, in the step (a2), the mass concentration of the plant essential oil relative to the solid base is 55-65%, wherein the tea tree essential oil and the cinnamon essential oil are mixed according to the mass ratio of 1: 1-3: 1.
The tea tree essential oil and the cinnamon essential oil play main roles in the embodiment of the invention, and can fully act on the surfaces of fruits and vegetables due to the volatility, and the release of the essential oil can be delayed and the fresh-keeping effect of the essential oil can be improved while the effective loading of the essential oil is realized by adopting the high internal phase emulsion.
In step (b) of the inventive example, a high internal phase emulsion was prepared. The high internal phase emulsion is mainly applied to the protection and controlled release of essential oil active substances, and can carry lipophilic active ingredients at the same time. In the embodiment of the invention, the high internal phase emulsion is an effective carrier for carrying active ingredients, can delay the release of the active ingredients, and has double functions of loading and slowly releasing tea tree essential oil and cinnamon essential oil. In addition, the volatile tea tree essential oil and cinnamon essential oil are carried by the high internal phase emulsion, so that the volatilization of the odor of the essential oil can be obviously reduced.
In one embodiment of the present invention, in the step (b), the shear dispersion is specifically performed by a high speed shear disperser at 10000-.
In one embodiment of the present invention, in the step (b), the water phase and the oil phase are mixed according to a mass ratio of 1: 4-3: 7.
The high internal phase emulsion has the advantages of interface area far larger than that of common emulsion, controllable gel rheological property, low moisture content and the like due to high internal phase volume, and can improve the content of essential oil in the preservative and keep the activity of plant essential oil.
In step (c) of the embodiment of the invention, a solid preservative is prepared. Mixing the high internal phase emulsion with soluble starch and SiO2Mixing, sieving with 18 mesh and 30 mesh sieves, and oven drying to obtain solid antistaling agent.
In one embodiment of the present invention, in the step (d), the modified atmosphere is 70-80% N2、20-30％CO2。
In one embodiment of the invention, in the step (d), the stewed duck neck comprises a fragrant and salty taste, a sauce fragrant taste, a sweet and salty taste and a spicy and hot taste; preferably, the marinated duck necks are sauce-flavored.
The present invention will be described in detail with reference to examples.
Example 1A preparation method for preserving the neck of a marinated duck comprises the following steps:
(1) 0.1g of WPI whey protein isolate and 0.6g of OSA starch are respectively dissolved in 10ml of distilled water and mixed to obtain the water phase of the high internal phase emulsion.
(2) Adding 24g tea tree essential oil and 24g cinnamon essential oil into 12g corn oil, and stirring. This is the oil phase of the high internal phase emulsion.
(3) Mixing the water phase prepared in the step (1) and the oil phase prepared in the step (2) according to the ratio of 1: 3, and dispersed at 12000rpm for 3 minutes under high shear to obtain a high internal phase emulsion.
(4) Firstly soluble starch and SiO2According to the mass ratio of 3: 1, then mixing with the high internal phase emulsion according to the mass ratio of 1: 3, drying in a 40 ℃ oven for 20min,sieving with 18 mesh sieve and 30 mesh sieve respectively to obtain the final product.
(5) And (3) purchasing the marinated duck necks from the market, placing the marinated duck necks in a PP (polypropylene) preservation box, subpackaging the solid preservative prepared in the step (4) by using a non-woven bag, and then performing preservation treatment on the marinated duck necks by combining air conditioning.
Example 2A preparation method for preserving the neck of a marinated duck comprises the following steps:
(1) 0.2g of WPI whey protein isolate and 0.8g of OSA starch are respectively dissolved in 10ml of distilled water and mixed to obtain the water phase of the high internal phase emulsion.
(2) 42.6g of tea tree essential oil and 21.3g of cinnamon essential oil are added into 16g of corn oil and stirred. This is the oil phase of the high internal phase emulsion.
(3) And (3) mixing the water phase prepared in the step (1) and the oil phase prepared in the step (2) according to the mass ratio of 1: 4, and carrying out high-speed shearing dispersion at 12000rpm for 4 minutes to prepare the high internal phase emulsion.
(4) Firstly soluble starch and SiO2Mixing according to the mass ratio of 1: 1, then mixing with the high internal phase emulsion according to the mass ratio of 1: 2, drying in a 40 ℃ oven for 20min, and respectively sieving with 18-mesh and 30-mesh sieves to prepare the solid preservative.
(5) And (3) purchasing the marinated duck necks from the market, placing the marinated duck necks in a PP (polypropylene) preservation box, subpackaging the solid preservative prepared in the step (4) by using a non-woven bag, and then performing preservation treatment on the marinated duck necks by combining air conditioning.
Example 3A preparation method for preserving the neck of a marinated duck comprises the following steps:
(1) 0.6g of WPI whey protein isolate and 1.5g of OSA starch are respectively dissolved in 15ml of distilled water and mixed to obtain the water phase of the high internal phase emulsion.
(2) 42g of tea tree essential oil and 14g of cinnamon essential oil are added into 14g of corn oil, and stirring is carried out. This is the oil phase of the high internal phase emulsion.
(3) And (3) mixing the water phase prepared in the step (1) and the oil phase prepared in the step (2) according to the mass ratio of 3: 7, and carrying out high-speed shearing dispersion at 12000rpm for 5 minutes to prepare the high internal phase emulsion.
(4) Firstly soluble starch and SiO2Mixing the mixture according to the mass ratio of 2: 1 and then mixing the mixture with the high internal phaseThe emulsion is mixed according to the mass ratio of 1: 1, dried in a 40 ℃ oven for 20min, and then respectively sieved by 18 meshes and 30 meshes to prepare the solid preservative.
(5) And (3) purchasing the marinated duck necks from the market, placing the marinated duck necks in a PP (polypropylene) preservation box, subpackaging the solid preservative prepared in the step (4) by using a non-woven bag, and then performing preservation treatment on the marinated duck necks by combining air conditioning.
Example 4The same as example 1, except that the essential oil added in (2) was 48g of tea tree essential oil.
Example 5The same as example 1, except that the essential oil added in (2) was 48g of cinnamon essential oil.
Example 6The same as example 2, except that 63.9g of tea tree essential oil was added as the essential oil in (2).
Example 7The same as example 2, except that 63.9g of cinnamon essential oil was added as the essential oil in (2).
Example 8The same as example 3, except that 56g of tea tree essential oil was added as the essential oil in (2).
Example 9The same as example 3, except that 56g of cinnamon essential oil was added as the essential oil in (2).
Comparative example 1The difference from the example 3 is that no solid antistaling agent is added and the air conditioning treatment is carried out separately.
Comparative example 2The difference from the example 3 is that the cinnamon essential oil preservative is added separately and the modified atmosphere treatment is not carried out.
Comparative example 3The difference from example 3 is that tea tree essential oil preservative was added alone without modified atmosphere treatment.
Comparative example 4The difference from the example 3 is that the compound essential oil preservative is added separately, and the modified atmosphere treatment is not carried out.
The following examples and comparative examples of the present invention were subjected to an effect test.
The method for preserving the neck of the marinated duck in the examples 1-3 and the comparative examples 1-2 is adopted. While air-encapsulated alone served as a blank control. And 6 marinated duck necks with uniform sizes and shapes are selected for each group for observation. And (3) respectively observing the surface and flavor changes of the marinated duck necks in days 2, 4, 6, 8 and 10, and judging the freshness of the marinated duck necks by combining pH, TVBN, total bacterial count and TBARS. The test results are shown in tables 1, 2, 3 and 4.
TABLE 1 variation of pH during storage of marinated duck necks by different treatments
| |
Day 4 | |
Day 8 | Day 10 | |
| Example 1 | 6.08 | 5.89 | 5.74 | 5.66 | 5.82 |
| Example 2 | 6.10 | 5.93 | 5.79 | 5.63 | 5.79 |
| Example 3 | 6.15 | 5.98 | 5.86 | 5.71 | 5.77 |
| Example 4 | 6.05 | 5.85 | 5.71 | 5.60 | 5.78 |
| Example 5 | 6.06 | 5.86 | 5.71 | 5.62 | 5.77 |
| Example 6 | 6.08 | 5.90 | 5.75 | 5.68 | 5.78 |
| Example 7 | 6.08 | 5.91 | 5.74 | 5.69 | 5.76 |
| Example 8 | 6.10 | 5.96 | 5.88 | 5.74 | 5.82 |
| Example 9 | 6.09 | 5.97 | 5.86 | 5.76 | 5.83 |
| Comparative example 1 | 5.98 | 5.77 | 5.64 | 5.47 | 5.55 |
| Comparative example 2 | 6.00 | 5.81 | 5.65 | 5.49 | 5.60 |
| Comparative example 3 | 5.99 | 5.82 | 5.68 | 5.52 | 5.61 |
| Comparative example 4 | 6.01 | 5.84 | 5.69 | 5.54 | 5.61 |
| Blank control | 5.85 | 5.58 | 5.35 | 5.44 | 5.68 |
TABLE 2 variation of TVBN (mg/100g) during storage of marinated duck necks by different treatments
Note: following the standard: GB 2707-
TABLE 3 variation of log values of colony counts during storage of marinated duck necks by different treatments
| |
Day 4 | |
Day 8 | Day 10 | |
| Example 1 | 2.04 | 3.28 | 3.86 | 5.01 | 5.39 |
| Example 2 | 1.99 | 3.12 | 3.68 | 4.89 | 5.18 |
| Example 3 | 1.95 | 2.99 | 3.48 | 4.34 | 4.90 |
| Example 4 | 2.05 | 3.30 | 3.90 | 5.03 | 5.44 |
| Example 5 | 2.05 | 3.29 | 3.91 | 5.04 | 5.43 |
| Example 6 | 2.01 | 3.24 | 3.78 | 4.93 | 5.33 |
| Example 7 | 2.00 | 3.22 | 3.82 | 4.91 | 5.39 |
| Example 8 | 1.99 | 3.15 | 3.58 | 4.69 | 5.13 |
| Example 9 | 2.01 | 3.17 | 3.60 | 4.71 | 5.09 |
| Comparative example 1 | 2.08 | 3.95 | 4.93 | 5.06 | 5.58 |
| Comparative example 2 | 2.07 | 3.91 | 4.89 | 5.02 | 5.51 |
| Comparative example 3 | 2.05 | 3.90 | 4.90 | 5.03 | 5.49 |
| Comparative example 4 | 2.03 | 3.86 | 4.88 | 4.98 | 5.45 |
| Blank control | 2.86 | 4.96 | 5.54 | 5.98 | 6.54 |
Note: following the standard: GB 2726-
TABLE 4 variation of TBARS (mg/kg) during storage of marinated duck necks by different treatments
From the analysis of the results of tables 1, 2, 3 and 4, it was found that: compared with a blank control group, the embodiment and the comparative example have the effect of keeping the freshness of the stewed duck neck. The fresh-keeping effect of the embodiment 1, the embodiment 2 and the embodiment 3 on the brine duck neck is good, and the rancidity of the brine duck neck in the storage period and the breeding of bacterial colonies can be obviously delayed. On day 10 of storage, the colony count and TVBN values of the marinated duck necks in example 3 still did not exceed the national standard values.
Compared with example 3, comparative example 4 does not perform modified atmosphere treatment on the brine duck neck, the total number of colonies of the brine duck neck reaches 4.88 on day 6, the value is close to the limit value, the pH value decrease trend is faster in the early stage of storage, and the modified atmosphere can enhance the fresh-keeping effect of the high internal phase emulsion on the brine duck neck.
Compared with the example 3, the comparative example 1 is not added with the solid preservative, and the comparative example 2 has lower preservation effect on the marinated duck necks than the examples 1-3, which shows that the solid preservative can delay the decay and deterioration of the marinated duck necks in the storage period, and further prolong the shelf life of the marinated duck necks.
Compared with the embodiment 3, the embodiment 8 and the embodiment 9 are added with the single essential oil solid preservative, and the embodiment 8 and the embodiment 9 are not as good as the embodiment 3 in the pH change trend, the TVBN generation, the colony growth and the TBARS change in the storage period, so that the preservative prepared by combining the tea tree essential oil and the cinnamon essential oil has better preservation effect than the preservative prepared by the single essential oil, can delay the decay and deterioration of the stewed duck neck in the storage period, and further prolongs the shelf life of the stewed duck neck.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A method for preserving the neck of a marinated duck is characterized by comprising the following steps:
(a) preparation of aqueous and oil phases
(a1) Dissolving WPI whey protein isolate and OSA starch in distilled water to obtain water phase;
(a2) adding plant essential oil, namely tea tree essential oil compounded with cinnamon essential oil into the corn oil, and stirring to obtain an oil phase;
(b) preparation of high internal phase emulsions
Mixing the water phase and the oil phase, and shearing and dispersing to obtain a high internal phase emulsion;
(c) preparation of solid antistaling agent
Mixing the high internal phase emulsion with soluble starch and SiO2Mixing, oven drying at 40 deg.C for 20min, sieving with 18 mesh and 30 mesh sieves, respectively, and making into solid antistaling agent
(d) Dispensing
The method comprises the steps of purchasing marinated duck necks from the market, placing the marinated duck necks in a PP (polypropylene) preservation box, subpackaging the solid preservative with a non-woven bag, and then performing preservation treatment on the marinated duck necks by combining air conditioning.
2. The method of claim 1,
in step (a1), the mass concentration of WPI whey protein isolate is 1-4% on a solid basis and the mass concentration of OSA starch is 6-10% on a solid basis.
3. The method of claim 1,
in the step (a2), the mass concentration of the plant essential oil relative to the solid base is 55-65%, wherein the tea tree essential oil and the cinnamon essential oil are mixed according to the mass ratio of 1: 1-3: 1.
4. The method of claim 1,
in the step (b), the water phase and the oil phase are mixed according to the mass ratio of 1: 4-3: 7.
5. The method of claim 1,
in the step (b), the shear dispersion is specifically a dispersion at 10000-.
6. The method of claim 1,
in the step (c), soluble starch and SiO are firstly added2Mixing the raw materials according to a mass ratio of 1: 1-3: 1, and mixing the raw materials with the high internal phase emulsion according to a mass ratio of 1: 3-1: 1 and mixing.
7. The method of claim 1,
in the step (d), the controlled atmosphere is 70-80% N2、20-30%CO2。
8. The method according to claim 1 or 6,
in the step (d), the stewed duck necks comprise a fragrant and salty taste, a sauce fragrance, a sweet and salty taste and a spicy and hot taste; preferably, the marinated duck necks are sauce-flavored.
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