LU102705B1 - Application of gardenia jasminoides ellis extract in reducing rancidity of sauced duck - Google Patents
Application of gardenia jasminoides ellis extract in reducing rancidity of sauced duck Download PDFInfo
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- LU102705B1 LU102705B1 LU102705A LU102705A LU102705B1 LU 102705 B1 LU102705 B1 LU 102705B1 LU 102705 A LU102705 A LU 102705A LU 102705 A LU102705 A LU 102705A LU 102705 B1 LU102705 B1 LU 102705B1
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- duck
- gardenia jasminoides
- jasminoides ellis
- extract
- sauced
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
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Abstract
This invention belongs to the technical field of food technology and relates to an application of Gardenia jasminoides Ellis extract to reduce rancidity of sauced duck. This application includes the following steps. Step 1, preparation of Gardenia jasminoides Ellis extract. Step 2, the fresh duck is smeared and roast for three times. Step 3, the duck is pre-boiled and washed after drying. Step 4, the duck is boiled and stewed in the marinade, which mixed with Gardenia jasminoides Ellis extract, and then stored. This application can effectively reduce the rancidity of the sauced duck and improve the color quality.
Description
DESCRIPTION LU102705
FIELD OF THE INVENTION The present invention relates to the technical field of food technology, and in particular, to an application of Gardenia jasminoides Ellis extract in reducing rancidity of sauced duck.
BACKGROUND OF THE INVENTION Sauced duck is a specialty food in Jiangsu and Zhejiang provinces of China. It obtains its name because of the yellow and black color, and has the characteristics of umami, fragrance, crispness and tenderness. Because of its high content of protein, fatty and moisture, the sauced duck is easy to occur the rancidity phenomenon which will decrease its quality, through the influence of light, temperature and humidity. Gardenia jasminoides Ellis is the fruit of Gardenia jasminoides (Rubiaceae), which is a traditional edible and medicinal resource in China. Many researches show that the Gardenia jasminoides Ellis has a variety of biological active components, including gardenoside, gardenitin and chlorogenic acid. Currently, the Gardenia jasminoides Ellis is widely used in the clinical treatment application, such as liver protection, blood pressure depressing, sedative, hemostasis and detumescence.
SUMMARY OF THE INVENTION In order to overcome the above-mentioned shortcomings and drawbacks, the present invention provides an application of Gardenia jasminoides Ellis extract in reducing rancidity of sauced duck. This application can effectively reduce the rancidity of the sauced duck and improve the color quality. In order to achieve the above purpose, the invention provides a technical method as follows: An application of Gardenia jasminoides Ellis extract in reducing rancidity of sauced duck, comprising the following steps: step 1, the Gardenia jasminoides Ellis is crushed to obtain the Gardenia jasminoides Ellis powder; step 2, the Gardenia jasminoides Ellis powder is put into pure water and heated for 5 hours in the temperature of 60-95°C to obtain a concentrated solution; the first concentrated solution is filtered by diatomite to obtain a first filtrate; step 3, the first filtrate is concentrated to 10-30% of its original volume to obtain a Gardenia jasminoides Ellis extract; step 4, fresh duck is smeared with 2% of salt and 0.5-2% of Gardenia jasminoides Ellis extract, then roasted in oven for 100 min in the temperature of 30-90°C for three time to obtain a first salted duck; LU102705 step 5, the first salted duck is placed in the constant temperature and humidity equipment for 10-24 hours to obtain the drying duck, with temperature of 2-10°C and humidity of 20-50%; step 6, the dying duck is pre-boiled and washed by the pure water for 12-50 min to obtain a second salted duck; step 7, 100 kg of pure water is mixed with 2-6 kg of soy sauce, 1-4 kg of sucrose, 2-5 kg of cooking wine, 1-5 kg of ginger, 0.5-4 kg of salt and 0.5-1 kg of caramel color, and then simmered for 60 min to obtain a marinade; the second salted duck is added to the marinade mixed with 1-5 kg of Gardenia jasminoides Ellis extract, and boiled for 20-80 min and stewed for 10-50 min; after cooling, the boiled and stewed duck is stored in the constant temperature and humidity equipment to obtain the sauced duck, with temperature of 2-10°C and humidity of 20-40%. The invention has the following advantages and beneficial effects: Compared with existing technologies, the application provided by the present invention has following significant advantages and improvements:
1. The invention provides a method for extracting and purifying the effective substances of Gardenia jasminoides Ellis, and accordingly, the Gardenia jasminoides Ellis extract obtained by using the method can achieve the effect of reducing rancidity of sauced duck.
2. Compared with the commonly used antioxidant, such as catechin, to reduce rancidity in the prior technology, this method adopts natural Gardenia jasminoides Ellis as raw material, which can not only reduce rancidity, but also play a good color effect.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 shows the sensory evaluation results of the three kinds of sauced duck. FIG. 2 shows the acid value results of the three kinds of sauced duck. FIG. 3 shows the peroxide value results of the three kinds of sauced duck.
EMBODIMENTS OF THE INVENTION The invention discloses an application of Gardenia jasminoides Ellis extract in reducing rancidity of sauced duck. The technical personnel in this field can refer from the contents of this invention and improve the parameter appropriately to achieve. In particular, it is noted that all similar replacements and modifications are apparent to the technical personnel in the field and are considered included in the [U102705 present invention.
The application of the invention has been described by better embodiments, and the relevant personnel are obviously able to achieve and apply the invention by modifying and combining the method and application described herein without deviating from the content, spirit and scope of the invention.
In order to understand the invention better, it will be illustrated by the following embodiments.
EMBODIMENT 1 Step 1, the Gardenia jasminoides Ellis was crushed to obtain the Gardenia jasminoides Ellis powder.
Step 2, the Gardenia jasminoides Ellis powder was put into pure water and heated for 5 hours in the temperature of 60°C to obtain a concentrated solution 1; the concentrated solution was filtered by diatomite to obtain a first filtrate.
Step 3, the first filtrate was concentrated to 10% of its original volume to obtain a Gardenia jasminoides Ellis extract.
Step 4, a fresh duck was smeared with 2% of salt and 0.5% of Gardenia jasminoides Ellis extract, then roasted in oven for 100 min in the temperature of 30°C for three time to obtain a first salted duck.
Step 5, the first salted duck was placed in the constant temperature and humidity equipment for 10 hours to obtain a drying duck, with temperature of 2°C and humidity of 20%. Step 6, the dying duck was pre-boiled and washed by the pure water for 12 min to obtain a second salted duck.
Step 7, 100 kg of pure water was mixed with 2 kg of soy sauce, 1 kg of sucrose, 2 kg of cooking wine, 1 kg of ginger, 0.5 kg of salt and 0.5 kg of caramel color, and then simmered for 60 min to obtain a marinade; the second salted duck was added to the marinade mixed with 1-5 kg of Gardenia jasminoides Ellis extract, and boiled for 20 min and stewed for 10 min; after cooling, the boiled and stewed duck was stored in the constant temperature and humidity equipment to obtain the sauced duck 1, with temperature of 2°C and humidity of 20%. EMBODIMENT 2 Step 1, the Gardenia jasminoides Ellis was crushed in order to obtain the Gardenia jasminoides Ellis powder.
Step 2, the Gardenia jasminoides Ellis powder was put into the pure water and heated for 5 hours in the LU102705 temperature of 95°C to obtain the concentrated solution; the concentrated solution was filtered by diatomite to obtain a first filtrate.
Step 3, the first filtrate was concentrated to 30% of its original volume to obtain the Gardenia jasminoides Ellis extract.
Step 4, the fresh duck was smeared with 2% of salt and 2% of Gardenia jasminoides Ellis extract, then roasted in oven for 100 min in the temperature of 90°C for three time to obtain a first salted duck.
Step 5, the first salted duck was placed in the constant temperature and humidity equipment for 24 hours to obtain the drying duck, with temperature of 10°C and humidity of 50%. Step 6, the dying duck was pre-boiled and washed by the pure water for 50 min to obtain a second salted duck . Step 7, 100 kg of pure water was mixed with 6 kg of soy sauce, 4 kg of sucrose, 5 kg of cooking wine, 5 kg of ginger, 4 kg of salt and 1 kg of caramel color, and then simmered for 60 min to obtain a marinade; the second salted duck was added to the marinade mixed with 1-5 kg of Gardenia jasminoides Ellis extract, and boiled for 80 min and stewed for 50 min; after cooling, the boiled and stewed duck was stored in the constant temperature and humidity equipment to obtain the sauced duck 2, with temperature of 10°C and humidity of 40%. EMBODIMENT 3 Step 1, based on embodiment 2, steps 1 to 3 were removed, and the Gardenia jasminoides Ellis extract of steps 4 to 7 were replaced with pure water to prepare the control sauced duck.
Step 2, based on the embodiment 2, steps 1 to 3 were removed, and the Gardenia jasminoides Ellis extract of steps 4 to 7 were replaced with 0.2% of catechin to prepare the catechin sauced duck.
Step 3, 10 trained sensory assessors were random selected and asked to evaluate the sauced duck 2, control sauced duck and catechin sauced duck, separately.
Step 4, the acid values of sauced duck 2, control sauced duck and catechin sauced duck were determined.
Step 5, the peroxide values of sauced duck 2, control sauced duck and catechin sauced duck were determined.
The sensory evaluation results, acid value results and peroxide results of the three kinds of sauced duck were shown in FIG. 1 to FIG. 3, respectively.
After stored for 60 days, the sauced duck 2 which obtained from this application had the best results in the three determinations.
The above results showed that the LU102705 application method of the present invention could reduce the rancidity of the sauced duck, improve the color of the sauced duck and improve its sensory quality.
The aforementioned embodiments are only three specific embodiments of the present invention.
It should be pointed out that, without deviating from the principle of the invention, the ordinary technicians in the technical field can make some improvements and retouches.
And these improvements and retouches shall also be regarded as the protection scope of the present invention.
Claims (1)
1. An application of Gardenia jasminoides Ellis extract in reducing rancidity of sauced duck, comprising the following steps: step 1, the Gardenia jasminoides Ellis is crushed to obtain the Gardenia jasminoides Ellis powder; step 2, the Gardenia jasminoides Ellis powder is put into pure water and heated for 5 hours in the temperature of 60-95°C to obtain a concentrated solution; the first concentrated solution is filtered by diatomite to obtain a first filtrate; step 3, the first filtrate is concentrated to 10-30% of its original volume to obtain a Gardenia jasminoides Ellis extract; step 4, a fresh duck is smeared with 2% of salt and 0.5-2% of Gardenia jasminoides Ellis extract, then roasted in oven for 100 min in the temperature of 30-90°C for three time to obtain a first salted duck; step 5, the first salted duck is placed in the constant temperature and humidity equipment for 10-24 hours to obtain a drying duck, with temperature of 2-10°C and humidity of 20-50%; step 6, the dying duck is pre-boiled and washed by the pure water for 12-50 min to obtain a second salted duck; step 7, 100 kg of pure water is mixed with 2-6 kg of soy sauce, 1-4 kg of sucrose, 2-5 kg of cooking wine, 1-5 kg of ginger, 0.5-4 kg of salt and 0.5-1 kg of caramel color, and then boiled for 60 min to obtain a marinade; the second salted duck is added to the marinade mixed with 1-5 kg of Gardenia jasminoides Ellis extract, and boiled for 20-80 min and stewed for 10-50 min; after cooling, the boiled and stewed duck is stored in the constant temperature and humidity equipment to obtain the sauced duck, with temperature of 2-10°C and humidity of 20-40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU102705A LU102705B1 (en) | 2021-03-25 | 2021-03-25 | Application of gardenia jasminoides ellis extract in reducing rancidity of sauced duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU102705A LU102705B1 (en) | 2021-03-25 | 2021-03-25 | Application of gardenia jasminoides ellis extract in reducing rancidity of sauced duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| LU102705B1 true LU102705B1 (en) | 2021-10-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LU102705A LU102705B1 (en) | 2021-03-25 | 2021-03-25 | Application of gardenia jasminoides ellis extract in reducing rancidity of sauced duck |
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| Country | Link |
|---|---|
| LU (1) | LU102705B1 (en) |
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2021
- 2021-03-25 LU LU102705A patent/LU102705B1/en active IP Right Grant
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| FG | Patent granted |
Effective date: 20211011 |