CN117694501A - Thermal reaction black duck flavor paste and preparation method thereof - Google Patents
Thermal reaction black duck flavor paste and preparation method thereof Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The application relates to a thermal reaction black duck flavor paste and a preparation method thereof. The method comprises the following steps: 1) Weighing duck meat, mincing, mixing with water, boiling, maintaining temperature, aging, and cooling to obtain aging material; 2) Weighing protease, adding the protease into the cured material, and carrying out enzymolysis to obtain an enzymolysis material; 3) Heating the enzymolysis material, preserving heat, inactivating enzyme, adding salt, and cooling to obtain duck enzymolysis liquid; 4) Weighing duck enzymolysis liquid, monosodium glutamate, white sugar, salt, yeast extract, mixed spice, modified starch and water, uniformly mixing, heating, preserving heat, and cooling to obtain a mixture; 5) And (3) weighing capsicum oleoresin and pepper essential oil, adding the capsicum oleoresin and the pepper essential oil into the mixture, and continuously stirring to obtain the black duck flavor paste. The duck meat is crushed, subjected to enzymolysis, enzyme deactivation, seasoning and the like, is further matched with yeast extract, mixed spice, modified starch and the like, and is further mixed with capsicum oleoresin and pepper essential oil, so that the obtained black duck flavor paste has good taste and fragrance, and the fragrance is kept for a long time.
Description
Technical Field
The application relates to the field of food processing, in particular to a thermal reaction black duck flavor paste and a preparation method thereof.
Background
With the development of technology, the living standard of people is improved, so that various substances are required to be improved, and particularly in the aspect of food, the pursuit of taste, fragrance, quality and the like is stronger.
For example, various flavor duck neck products, such as Zhou Heiya, exist in the market at present, so that various meat products with black duck flavor of various flavors are favored by masses. With the increase of chain stores, different workshops have great differences in the processes of seasoning selection, marinating, processing, marinating and the like, so that the quality and flavor of products are difficult to unify, the taste is difficult to unify, the loss of a passenger source, the reduction of a public praise and the like are caused, and based on the problem, the fragrance of the products is improved by chemical additives, but the products are unhealthy.
In addition, prolonged storage also results in unstable fragrance intensity and fragrance quality, and fragrance is easily lost during storage, thus reducing its utility. Therefore, further development of black duck flavor paste is required.
Disclosure of Invention
In order to solve the technical problems, the application provides a thermal reaction black duck flavor paste and a preparation method thereof.
In a first aspect, the present application provides a method for preparing a thermally reactive black duck flavor paste, comprising the steps of:
1) Weighing duck meat according to parts by weight, mincing, mixing with water, heating to boil, preserving heat for 5-15min, curing, and cooling to 50-60 ℃ to obtain cured material;
2) Weighing protease according to parts by weight, adding the protease into the cured material, and carrying out enzymolysis for 50-70min to obtain an enzymolysis material;
3) Heating the enzymolysis material to 100-110 ℃ according to parts by weight, preserving heat for 5-8min, inactivating enzyme, adding salt, cooling to 55-65 ℃ after dissolution is completed, and passing through a colloid mill to obtain duck enzymolysis liquid;
4) Weighing duck enzymolysis liquid, monosodium glutamate, white sugar, salt, yeast extract, mixed spice, modified starch and water according to parts by weight, uniformly mixing, heating to 90-98 ℃, preserving heat for 20-30min, and cooling to 50-60 ℃ to obtain a mixture;
5) According to the weight portions, the capsicum oleoresin and the pepper essential oil are weighed and added into the mixture, and the mixture is continuously stirred for 10 to 15 minutes and then is subjected to colloid mill to obtain the black duck flavor paste.
In the technical scheme, step 1) is used for mincing duck meat, mixing with water conveniently, cooking to form cured materials, and protease added in step 2) can be used for carrying out full enzymolysis on proteins and the like in the duck meat to obtain enzymolysis materials, and in step 3), the protease is deactivated by heating to 100-110 ℃ to avoid influencing subsequent taste.
In the step 4), monosodium glutamate, white sugar, salt, yeast extract, mixed spice, modified starch, water and duck enzymolysis liquid are compounded, so that the obtained black duck flavor paste has good flavor, taste and the like. In the step 5), the capsicum oleoresin and the pepper essential oil are added to further remove peculiar smell, ensure the quality of the capsicum oleoresin and the pepper essential oil, and obtain better quality and taste.
Further, the duck meat is preferably duck breast meat with skin, and the duck meat at the position is good in quality and easy to process. Further improving the flavor, taste and the like of the black duck flavor paste.
In conclusion, the duck meat zymolyte obtained through crushing, enzymolysis, enzyme deactivation, seasoning and the like is further compounded with monosodium glutamate, white sugar, salt, yeast extract, mixed spice, modified starch and water, and is further mixed with capsicum oleoresin and pepper essential oil, so that the obtained black duck flavor paste is used for producing weekly black duck products, has better mouthfeel and fragrance, and the fragrance is kept for a long time, so that the Zhou Hei ducks produced by each store are close in mouthfeel and lasting in fragrance.
Preferably, the duck meat in the step 1) is 80-90 parts and the water is 10-20 parts.
The duck meat and water are used in the amount range, so that the minced duck meat is uniformly dispersed in water and is easy to cook so as to carry out enzymolysis later, and the minced duck meat is compounded with the raw material system of the black duck flavor paste, so that the prepared black duck flavor paste is used in black duck products, and good taste, fragrance and fragrance durability are obtained.
Preferably, the protease in step 2) is 0.1-0.2 parts.
The protease with the dosage range is matched with the dosage of the duck meat, the enzymolysis time and the enzymolysis temperature, so that the duck meat is fully subjected to enzymolysis, and the obtained black duck flavor paste is used in black duck products, so that the black duck flavor paste has good taste and flavor, is convenient for unifying the taste, and keeps the durability of the flavor.
Preferably, the salt in the step 3 is 5-10 parts.
The edible salt with the dosage range is selected to be used for seasoning, so that the black duck flavor paste has better taste.
Preferably, the duck enzymolysis liquid in the step 4) comprises 15-20 parts of monosodium glutamate, 5-10 parts of white sugar, 20-30 parts of table salt, 5-10 parts of yeast extract, 10-15 parts of mixed spice, 1-2 parts of modified starch and 10-20 parts of water.
The proportion of the raw materials is the better flavor, taste and lasting flavor of the application.
Preferably, the capsicum oleoresin in the step 5) is 0.1-1 part and the pepper essential oil is 0.1-0.5 part.
The raw material dosage in the step 4 and the step (5) is preferably selected in the application, and the black duck flavor paste obtained by the dosage is a fragrant, sweet and spicy flavoring, and is particularly suitable for the production of Zhou Hei duck products.
The modified starch has the functions of color preservation, flavor preservation, taste adjustment, thickening and the like, so that the black duck flavor paste can have intense flavor after being placed for a long time.
The black duck flavor paste prepared by the raw material has good taste, fragrance and lasting fragrance, is pasty, can obtain good taste, fragrance and the like when being used in Zhou Hei duck foods with the dosage of 1-5%, and has good fragrance after being placed for a long time, such as after being placed for 5 hours, and has intense fragrance.
Preferably, the protease comprises one or more of papain, flavourzyme and collagenase.
The protease has enzymolysis effect, and can fully carry out enzymolysis on duck meat to obtain good taste.
Preferably, the protease is prepared from papain and flavourzyme in a weight ratio of (1-2): 1.
Preferably, the protease is prepared from papain, flavourzyme and collagenase in a weight ratio of (1-2): (1-2): 1.
When the papain, the flavourzyme and the collagenase are adopted for compounding, the synergism is achieved, so that the duck meat is fully subjected to enzymolysis, and the black duck flavoured paste prepared by the enzymolysis is improved, and has better mouthfeel, fragrance and the like when being used in black crow foods.
Preferably, the mixed spice comprises a plurality of components selected from chilli powder, pricklyash peel powder, cinnamon powder, star anise powder, angelica dahurica powder, ginger powder, fennel powder, nutmeg powder, long pepper powder, dried orange peel powder, sand ginger powder, clove powder, licorice powder and cumin powder.
Preferably, the mixed spice comprises chilli powder, pricklyash peel powder, cinnamon powder, star anise powder, angelica dahurica powder, ginger powder, fennel powder, nutmeg powder, long pepper powder, dried orange peel powder, sand ginger powder, clove powder, licorice powder and cumin powder in a weight ratio of 1: (0.5-1): (0.6-1): (1-2): (0.5-1): (0.5-1): (0.1-0.5): (0.8-1.5): (1-2): (1-2): (0.5-0.8): (0.2-0.5): (0.1-0.3) (0.5-1).
Preferably, the modified starch is one or more of beta, gamma-cyclodextrin, sodium starch octenyl succinate, acetylated distarch phosphate and hydroxypropyl starch.
The beta, gamma-cyclodextrin, sodium starch octenyl succinate, acetylated distarch phosphate and hydroxypropyl starch all play roles in thickening, color retention, flavor retention and the like, so that the black duck flavor paste is used in black duck products to obtain better mouthfeel and flavor persistence by adopting one or more combinations of the beta, gamma-cyclodextrin, sodium starch octenyl succinate, acetylated distarch phosphate and hydroxypropyl starch.
Preferably, the modified starch comprises beta, gamma-cyclodextrin and sodium starch octenyl succinate in a weight ratio of 1: (1-3).
Preferably, the modified starch comprises acetylated distarch phosphate and hydroxypropyl starch in a weight ratio of 1: (1-2).
Preferably, the modified starch comprises beta, gamma-cyclodextrin, sodium starch octenyl succinate and acetylated distarch phosphate in a weight ratio of 1: (0.5-1): (1-2).
Preferably, the modified starch comprises sodium starch octenyl succinate, acetylated distarch phosphate and hydroxypropyl starch in a weight ratio of 1: (1-2): (1-3).
Preferably, the modified starch comprises beta, gamma-cyclodextrin, sodium starch octenyl succinate, acetylated distarch phosphate and hydroxypropyl starch in a weight ratio of 1: (1-2): (0.5-1.5): (1-3).
When the beta, gamma-cyclodextrin, sodium starch octenyl succinate, acetylated distarch phosphate and hydroxypropyl starch are adopted for compounding, a synergistic effect is achieved, and the obtained black duck flavor paste is used for obtaining better mouthfeel and lasting fragrance in black duck products.
In a second aspect, the present application provides a thermally-reactive black duck flavor paste, which is prepared by a preparation method of the thermally-reactive black duck flavor paste, and the black duck flavor paste comprises the following raw materials in parts by weight: 15-20 parts of duck meat enzymatic hydrolysate, 5-10 parts of monosodium glutamate, 20-30 parts of white sugar, 5-10 parts of table salt, 2-5 parts of yeast extract, 10-15 parts of mixed spice, 1-2 parts of modified starch, 10-20 parts of water, 0.1-1 part of capsicum oleoresin and 0.1-0.5 part of pepper essential oil; the duck enzymolysis liquid is prepared from the following raw materials in parts by weight: 80-90 parts of duck meat, 10-15 parts of water, 0.05-0.1 part of papain, 0.05-0.1 part of flavourzyme and 5-10 parts of edible salt.
The black duck flavor paste prepared by the raw material proportion has good taste, fragrance and lasting fragrance. The heat reaction black duck flavor paste in the title of the application refers to a paste black duck flavor paste which is further prepared after being heated for enzymolysis, and when the paste black duck flavor paste is used in black duck products, better mouthfeel, fragrance and the like are obtained, so that the products in each store are close in mouthfeel, rich in fragrance and the like, and the paste is popular among masses.
In summary, the present application has the following beneficial effects:
1. the duck meat zymolyte is further compounded with monosodium glutamate, white sugar, salt, yeast extract, mixed spice, sexual starch and water, and is further mixed with capsicum oleoresin and pepper essential oil, so that the obtained black duck flavor paste is used for producing weekly black duck products, has good taste and fragrance, and the fragrance is kept for a long time, so that the Zhou Hei duck produced by each store has a close taste and a long-lasting fragrance.
2. When the papain, the flavourzyme and the collagenase are adopted for compounding, the synergistic effect is achieved, so that the duck meat is fully subjected to enzymolysis, and the prepared black duck flavoured paste is improved to have better mouthfeel, fragrance and the like when being used in black crow foods.
3. When the papain, the flavourzyme and the collagenase are adopted for compounding, the synergistic effect is achieved, so that the duck meat is fully subjected to enzymolysis, and the prepared black duck flavoured paste is improved to have better mouthfeel, fragrance and the like when being used in black crow foods.
Detailed Description
The present application is described in further detail below with reference to examples.
The yeast extract manufacturer is preferably Shandong Siyang biotechnology limited company, and the content of the active ingredients is 99%;
the papain content is 10-20 mu/g;
the content of flavourzyme is 5-10 mu/g;
the collagenase enzyme content is 1-5 mu/g;
the beta-cyclodextrin manufacturer and the gamma-cyclodextrin manufacturer are preferably Shenzhen Lefu biotechnology Co., ltd, and the content of the active ingredients is 99%;
the sodium starch octenyl succinate manufacturer is preferably Hebei Tuohai biotechnology Co., ltd, and the content of the active ingredient is 99%;
the manufacturer of the acetylated distarch phosphate is preferably a company of Siam Musen bioengineering Co., ltd, and the content of the active ingredients is 99%;
the hydroxypropyl starch manufacturer preferably has a content of 99% of the active ingredient of the compound fertilizer macrowise biotechnology limited company.
Examples
Example 1
The hot reaction black duck flavor paste is prepared by the following steps:
1) Weighing 16kg of duck breast meat with skin, mincing in a mincing machine, transferring to a reaction kettle, adding 2kg of water, mixing with the minced duck breast meat, heating to boil (100 deg.C), maintaining the temperature for 10min to completely ripen the duck breast meat, and cooling to 50deg.C to obtain the ripened material.
2) Weighing 0.2kg of protease, adding the protease into the cured material obtained in the step 1), uniformly stirring, and carrying out enzymolysis for 50min to obtain an enzymolysis material.
3) Heating the enzymolysis material to 100 ℃, preserving heat for 8min, inactivating enzyme, adding 1kg of table salt, stirring until the table salt is completely dissolved, cooling to 55 ℃, and carrying out colloid mill by colloid mill setting to obtain duck enzymolysis liquid.
4) 15kg of duck enzymolysis liquid, 5kg of monosodium glutamate, 20kg of white sugar, 5kg of salt, 2kg of yeast extract, 10kg of mixed spice, 1kg of modified starch and 10kg of water are weighed, put into a reaction kettle, uniformly mixed, heated to 90 ℃, kept for 30min, and cooled to 50 ℃ to obtain the mixture.
5) Weighing 0.1kg of capsicum oleoresin and 0.1kg of pepper essential oil, adding into the mixture, continuously stirring for 10min at the rotating speed of 50r/min, and performing colloid mill by colloid mill setting to obtain black duck flavor paste.
The protease is papain; the modified starch is sodium starch octenyl succinate.
The mixed spice comprises chilli powder, pricklyash powder, cinnamon powder, star anise powder, angelica dahurica powder, ginger powder, fennel powder, nutmeg powder, long pepper powder, dried orange peel powder, sand ginger powder, clove powder, licorice powder and cumin powder according to the dosage ratio of 1:0.6:0.8:1:0.5:0.5:0.3:0.8:1:1:0.5:0.2:0.1:0.8.
example 2
Example 2 differs from example 1 in that: the amounts of the raw materials and the process parameters are different, and are shown in the table 1;
TABLE 1 raw material amounts and related parameters for examples 1-3
Example 4
Example 4 differs from example 2 in that: the protease is obtained by mixing 0.15kg of papain and 0.15kg of flavoured protease.
Example 5
Example 5 differs from example 2 in that: the protease is obtained by mixing 0.1kg papain, 0.1kg flavourzyme and 0.1kg collagenase.
Example 6
Example 6 differs from example 5 in that: the modified starch is obtained by mixing 0.5kg of beta, gamma-cyclodextrin and 1kg of sodium starch octenyl succinate.
Example 7
Example 7 differs from example 5 in that: the modified starch was obtained by mixing 0.5kg of acetylated distarch phosphate and 1kg of hydroxypropyl starch.
Example 8
Example 8 differs from example 5 in that: the modified starch is prepared by mixing 0.5kg of beta, gamma-cyclodextrin, 0.5kg of sodium starch octenyl succinate and 0.5kg of acetylated distarch phosphate.
Example 9
Example 9 differs from example 5 in that: the modified starch is obtained by mixing 0.5kg of sodium starch octenyl succinate, 0.5kg of acetylated distarch phosphate and 0.5kg of hydroxypropyl starch.
Example 10
Example 10 differs from example 5 in that: the modified starch consists of 0.4kg of beta, gamma-cyclodextrin, 0.4kg of sodium starch octenyl succinate, 0.3kg of acetylated distarch phosphate and 0.4kg of hydroxypropyl starch.
Example 11
Example 11 differs from example 1 in that: the duck breast meat is replaced by duck leg meat.
Comparative example
Comparative example 1
Comparative example 1 differs from example 1 in that step 3), the black duck flavor paste, step 3), was prepared as follows:
1. and (3) adding 1kg of salt into the enzymolysis material, stirring until the salt is completely dissolved, cooling to 55 ℃, and carrying out colloid mill by colloid mill arrangement to obtain the duck enzymolysis liquid.
Performance test
Detection method/test method
Firstly, the marinated duck necks, the examples 1-11 and the comparative example 1 are mixed according to the dosage ratio of 100:3, uniformly mixing to obtain a test sample.
Blank 1 is duck neck after marinating.
Blank 2 was a Zhou Hei duck of commercial 1.
Blank 3 is commercial 2 Zhou Hei ducks
The evaluation was carried out using the following method:
fragrance scoring criteria:
1. the stronger fragrance is 10 minutes;
2. intense fragrance is 8 minutes;
3. light fragrance for 6 minutes;
4. light fragrance 4 points;
5. no fragrance 2 points;
taste scoring criteria:
1. well 10 minutes;
2. preferably 8 minutes;
3. typically 6 minutes;
4. not better than 4 minutes.
10 persons (15-20 years old, general men and women) and 10 persons (21-30 years old, half of men and women) were invited above, and 10 persons (31-50 years old, half of men and women) were tasted separately and scored, and the average score was taken.
And (II) placing the test sample in an environment with the humidity of 60% and the temperature of 20 ℃ for 5 hours, and evaluating the fragrance, wherein the fragrance is evaluated according to the fragrance scoring standard in the step (I). The above data are shown in Table 2;
TABLE 2 Experimental data for examples 1-11 and comparative example 1
As can be seen from the combination of example 1 and comparative example 1 and the combination of table 2, the aroma score, the taste score and the aroma durability score of example 1 are all higher than those of comparative example 1, which indicates that the black duck flavor paste obtained by the enzyme deactivation method has better taste, aroma and long lasting aroma after being used.
As can be seen from the comparison of the example 1 and the blank 1, the aroma score, the taste score and the aroma persistence score of the example 1 are higher than those of the blank 1, which indicates that the black duck flavor paste prepared by adding the application has better taste, aroma and aroma persistence.
As can be seen from the comparison of example 1 and blank 2-3, the fragrance durability score of example 1 is higher than that of blank 2-3, indicating that the black duck flavor paste prepared by the application was used in Zhou Hei duck products, and the fragrance was more durable.
As can be seen from comparative examples 1 and examples 4-5, examples 4-5 all have a higher aroma score, taste score, and aroma duration score than example 1, indicating that the combination of papain, flavourzyme, and collagenase, when used in combination, provides a synergistic effect, resulting in a better mouthfeel.
As can be seen from the comparison of examples 5 and examples 6-10, examples 6-10 have a higher aroma score, taste score and aroma duration score than example 5, indicating that the combination of various beta, gamma-cyclodextrin, sodium starch octenyl succinate, acetylated distarch phosphate and hydroxypropyl starch provides a synergistic effect, so that the better mouthfeel, aroma and aroma duration can be maintained.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.
Claims (10)
1. The preparation method of the thermal reaction black duck flavor paste is characterized by comprising the following steps of:
1) Weighing duck meat according to parts by weight, mincing, mixing with water, heating to boil, preserving heat for 5-15min, curing, and cooling to 50-60 ℃ to obtain cured material;
2) Weighing protease according to parts by weight, adding the protease into the cured material, and carrying out enzymolysis for 50-70min to obtain an enzymolysis material;
3) Heating the enzymolysis material to 100-110 ℃ according to parts by weight, preserving heat for 5-8min, inactivating enzyme, adding salt, cooling to 55-65 ℃ after dissolution is completed, and passing through a colloid mill to obtain duck enzymolysis liquid;
4) Weighing duck enzymolysis liquid, monosodium glutamate, white sugar, salt, yeast extract, mixed spice, modified starch and water according to parts by weight, uniformly mixing, heating to 90-98 ℃, preserving heat for 20-30min, and cooling to 50-60 ℃ to obtain a mixture;
5) According to the weight portions, the capsicum oleoresin and the pepper essential oil are weighed and added into the mixture, and the mixture is continuously stirred for 10 to 15 minutes and then is subjected to colloid mill to obtain the black duck flavor paste.
2. The method for preparing the thermal black duck flavor paste according to claim 1, wherein the method comprises the following steps: 80-90 parts of duck meat and 10-20 parts of water in the step 1).
3. The method for preparing the thermal black duck flavor paste according to claim 1, wherein the method comprises the following steps: 0.1-0.2 parts of protease in the step 2).
4. The method for preparing the thermal black duck flavor paste according to claim 1, wherein the method comprises the following steps: and 5-10 parts of salt in the step 3.
5. The method for preparing the thermal black duck flavor paste according to claim 1, wherein the method comprises the following steps: 15-20 parts of duck enzymolysis liquid, 5-10 parts of monosodium glutamate, 20-30 parts of white sugar, 5-10 parts of table salt, 2-5 parts of yeast extract, 10-15 parts of mixed spice, 1-2 parts of modified starch and 10-20 parts of water in the step 4).
6. The method for preparing the thermal black duck flavor paste according to claim 1, wherein the method comprises the following steps: and 0.1-1 part of capsicum oleoresin and 0.1-0.5 part of pepper essential oil in the step 5).
7. The method for preparing the thermal black duck flavor paste according to claim 1, wherein the method comprises the following steps: the protease comprises one or more of papain, flavourzyme and collagenase.
8. The method for preparing the thermal black duck flavor paste according to claim 1, wherein the method comprises the following steps: the mixed spice comprises multiple components of chilli powder, pricklyash peel powder, cinnamon powder, star anise powder, angelica dahurica powder, ginger powder, fennel powder, nutmeg powder, long pepper powder, dried orange peel powder, sand ginger powder, clove powder, licorice powder and cumin powder.
9. The method for preparing the thermal black duck flavor paste according to claim 1, wherein the method comprises the following steps: the modified starch is one or more of beta, gamma-cyclodextrin, sodium starch octenyl succinate, acetylated distarch phosphate and hydroxypropyl starch.
10. A thermal black duck flavor paste, which is characterized by being prepared by a preparation method of the thermal black duck flavor paste according to any one of claims 1 to 9, and comprising the following raw materials in parts by weight: 15-20 parts of duck meat enzymatic hydrolysate, 5-10 parts of monosodium glutamate, 20-30 parts of white sugar, 5-10 parts of table salt, 2-5 parts of yeast extract, 10-15 parts of mixed spice, 1-2 parts of modified starch, 10-20 parts of water, 0.1-1 part of capsicum oleoresin and 0.1-0.5 part of pepper essential oil; the duck enzymolysis liquid is prepared from the following raw materials in parts by weight: 80-90 parts of duck meat, 10-15 parts of water, 0.05-0.1 part of papain, 0.05-0.1 part of flavourzyme and 5-10 parts of edible salt.
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