CN103315323A - Preparation method of luncheon duck meat with pickled pepper flavor - Google Patents
Preparation method of luncheon duck meat with pickled pepper flavor Download PDFInfo
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- CN103315323A CN103315323A CN2013102338728A CN201310233872A CN103315323A CN 103315323 A CN103315323 A CN 103315323A CN 2013102338728 A CN2013102338728 A CN 2013102338728A CN 201310233872 A CN201310233872 A CN 201310233872A CN 103315323 A CN103315323 A CN 103315323A
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Abstract
The invention discloses a preparation method of luncheon duck meat with pickled pepper flavor. The preparation method of the luncheon duck meat with pickled pepper flavor comprises the following steps of: pretreating duck meat, duck fur, pig fat, pickled pepper sauce and duck bone; mixing the materials proportionally; adding TG enzyme; and curing, cutting, packing, cooking thoroughly, slicing, packaging and sterilizing to prepare the luncheon duck meat with pickled pepper flavor. The comprehensive utilization of duck fur and duck bone improves the additional value of the meat duck. By adopting the TG enzyme, the texture quality and the water retention of the product are improved. The finally prepared luncheon duck meat with pickled pepper flavor is rich in nutrition, convenient, sanitary, unique in flavor and complete in color, aroma and taste.
Description
Technical field
The present invention relates to food processing field, especially a kind of preparation method who steeps green pepper local flavor duck pork luncheon meat.
Background technology
China's duck aboundresources, China's meat duck amount of delivering for sale surpassed 2,400,000,000 in 2004, and about 5,300,000 tons of duck output accounts for about 70% of world's meat duck total output.But China's meat duck processing mostly is preliminary working, lacks the intensive processing product, and the overall economic efficiency of duck is low.Duck skin, duck bone etc. are to have the very duck accessory substance of high nutritive value, and data shows, contains abundant fat in the duck skin, also contains protein, minerals and vitamins etc.; Contain abundant mineral matter in the duck bone, if the meat duck is not carried out comprehensive process, will cause huge waste and environmental pollution.Therefore, the skin of meat duck, bone etc. are fully utilized, develop profound duck based article nutritious, cheap, convenient and swift, high added value and have huge realistic meaning and market potential.
In recent years, people's the intake for animal protein and fat food significantly rises, and unbalance trend has appearred in dietary structure.Meat products contains more animal protein, cholesterol and saturated fatty acid etc., and often therefore the edible diseases such as hypertension, high fat of blood that easily cause develop a kind of comprehensive nutrition, and the health meat products of low cholesterol, low fat becomes focus.Bubble contains a large amount of vitamin As, vitamin C, mineral matter and dietary fiber in the green pepper, and these nutrients have the effect of control and auxiliary curing to angiocardiopathy, hypertension etc., therefore, with bubble green pepper add to become in the meat products a kind of possible.The food of handling through the bubble green pepper has typical bubble green pepper local flavor, and product has characteristics such as delicate fragrance, tasty and refreshing, appetizing, long times of aftertaste.Bubble green pepper local flavor duck pork luncheon meat has the advantage of nutrition complement, unique flavor, has very big market development potentiality.
Tradition pork luncheon meat is aided with packaging bag generally based on canned, and general weight in case need after unpacking to eat as early as possible, very easily causes waste about 250g～500g.
Chinese patent CN201010131572.5 discloses a kind of mushroom luncheon meat and preparation method thereof.It is characterized in that comprising following steps: raw meat is handled, and pickles, and cuts and mixes, tinning, exhaust and sealing, sterilization and cooling.Lack the research to products'texture and water-retaining property in this technology, influence quality and the yield rate of product.
Summary of the invention
The objective of the invention is to develop a kind of bubble green pepper local flavor duck pork luncheon meat, it is single to solve the pork luncheon meat kind, and nutritive value is not high, matter structure bad, the problem that water-retaining property is low.By the comprehensive utilization to duck skin, duck bone meal, improve the added value of meat duck.Improve matter structure quality and the water-retaining property of product by the TG enzyme.Adopt the polyethylene laminated film bag, the 30g/ vacuum packaging reduces traditional pork luncheon meat one and opens the defectives that need eat in a large number, easily preservation, and it is convenient to carry.Adopt 75 ℃, the 30min sterilization technology is handled product, finally obtain nutritious, convenient and healthy, unique flavor, the bubble green pepper local flavor duck pork luncheon meat that looks good, smell good and taste good is that the basis is done in the exploitation of fruits and vegetables-meat gruel composite article later on, promotes the development of healthy food.
A kind of bubble green pepper local flavor duck pork luncheon meat, comprise following components in weight percentage, recipe ingredient: duck: the duck skin: the pig show condition than 15:2:3(in 100), cycloheptaamylose 0.1%, salt 1.5%, starch 6%, bubble green pepper sauce 6%, soyabean protein powder 4.0%, ginger powder 4.0%, water 25%, egg clear 5%, duck bone meal 0.5%, white granulated sugar 1%, cooking wine 4%, natrium nitrosum 0.005%, sodium isoascorbate 0.03%, sodium phosphate trimer 0.15%, sodium pyrophosphate 0.15%, monosodium glutamate 0.4%, roast duck essence 0.025%, bubble green pepper essence 0.01%, monascorubin 0.015%, carragheen 0.3%.The quality improver condition is: 50 ℃ of TG enzyme 0.45%, operative temperatures, action time 2.0h.
The preparation method of described bubble green pepper local flavor duck pork luncheon meat comprises the steps:
(1) raw meat is handled: duck skin and duck in the duck brisket are split.Duck is removed obvious visible connective tissue, muscle tendon, lymph, fat and foreign material, and is divided into the fourth shape of the about 2cm of the length of side.The duck skin is cut into the fritter of 3cm * 3cm.Duck and duck skin are rubbed with meat grinder, pass through meat grinder 2 times respectively.The pig show condition rubs.。
(2) preparation of bubble green pepper sauce: will steep green pepper and water and be placed on according to the ratio of 1:4 that making beating 5min makes homogenate in the soy bean milk making machine, and drain 30min with screen cloth then, the bubble green pepper water of adding 20% can obtain steeping green pepper sauce in the homogenate after drain.Preserve standby under 4 ℃ of conditions.
(3) preparation of duck bone meal: the duck thigh bone of putting in order is added suitable quantity of water place high-pressure sterilizing pot (121 ℃, 0.1MPa, 1h), duck thigh bone clear water after softening is cleaned, break into fritter with pulverizer, drying by the fire about 48h ~ 72h down about 60 ℃, break into powder with pulverizer again, be processed into the bone meal granularity less than 180 orders with colloid mill then, the feel exquisiteness, entrance does not have harsh feeling.The duck bone meal that makes is placed on drying to be located standby.
(4) pickle: according to the curing formula requirement, salt 1.5%, white granulated sugar 1.0%, cooking wine 4.0%, natrium nitrosum 0.005%, sodium isoascorbate 0.015%, cycloheptaamylose 0.1% are joined respectively in the meat, mix, under 4 ℃, pickle 48h.Note the duck skin, do not add natrium nitrosum and sodium isoascorbate when the pig show condition is pickled.
(5) cut and mix: the duck that will pickle is cut in cutmixer and is mixed 30s, then the mixture of duck skin and pig show condition being transferred to cutmixer cuts and mixes 30s, adding additives such as starch, TG enzyme, duck bone meal again cuts and mixes 2min, cut the process of mixing and add ice bits control temperature and be lower than 12 ℃, and the ice that adds bits total amount be raw meat heavy 25%.
(6) the dress mould boils: get clean gauze, with clear water adhesional wetting, be filled in the mould, transfer to rapidly on the gauze in the mould cutting mixture after mixing, meat is filled evenly cover mold with spoon.Mould is acted on 2h under 50 ℃ of conditions, then the effect 5min enzyme that goes out under 95 ℃ of conditions.Product boiling 30min in boiling water behind the enzyme goes out.
(7) slice packaging: the meat cooling after will boiling, use the polyethylene laminated film bag, the 30g/ vacuum packaging, the setting time of bleeding is 30s, the vacuum more than 0.09MPa seals.
(8) sterilization: the bubble green pepper local flavor duck pork luncheon meat of 30g/ after vacuum packaging bag, under 75 ℃, 30min condition to its sterilization.
(9) product inspection: finished product is carried out the detection of physics and chemistry, microorganism and heavy metal index according to national standard.
Biggest advantage of the present invention is: give the bubble green pepper local flavor of the tasty and refreshing delicate fragrance of product by adding bubble green pepper sauce.By the comprehensive utilization to duck skin, duck bone meal, improve the added value of meat duck.Improve matter structure quality and the water-retaining property of product by the TG enzyme.Adopt 75 ℃, 30min sterilization technology that bubble green pepper local flavor pork luncheon meat is handled, then fully keep the nutritive value that bubble green pepper local flavor pork luncheon meat must steep green pepper local flavor and dietary fiber, the product that finally obtains has nutritious, and is convenient and healthy, unique flavor, characteristics such as look good, smell good and taste good.Do the basis for the exploitation of fruits and vegetables-meat gruel composite article later on, promote the development of healthy food.
The specific embodiment
Embodiment
A kind of bubble green pepper local flavor duck pork luncheon meat, comprise following components in weight percentage, recipe ingredient: duck: the duck skin: the pig show condition than 15:2:3(in 100), cycloheptaamylose 0.1%, salt 1.5%, starch 6%, bubble green pepper sauce 6%, soyabean protein powder 4.0%, ginger powder 4.0%, water 25%, egg clear 5%, duck bone meal 0.5%, white granulated sugar 1%, cooking wine 4%, natrium nitrosum 0.005%, sodium isoascorbate 0.03%, sodium phosphate trimer 0.15%, sodium pyrophosphate 0.15%, monosodium glutamate 0.4%, roast duck essence 0.025%, bubble green pepper essence 0.01%, monascorubin 0.015%, carragheen 0.3%.The quality improver condition is: 50 ℃ of TG enzyme 0.45%, operative temperatures, action time 2.0h.
Its preparation method is as follows:
(1) raw meat is handled: duck skin and duck in the duck brisket are split.Duck is removed obvious visible connective tissue, muscle tendon, lymph, fat and foreign material, and is divided into the fourth shape of the about 2cm of the length of side.The duck skin is cut into the fritter of 3cm * 3cm.Duck and duck skin are rubbed with meat grinder, pass through meat grinder 2 times respectively.The pig show condition rubs.。
(2) preparation of bubble green pepper sauce: will steep green pepper and water and be placed on according to the ratio of 1:4 that making beating 5min makes homogenate in the soy bean milk making machine, and drain 30min with screen cloth then, the bubble green pepper water of adding 20% can obtain steeping green pepper sauce in the homogenate after drain.Preserve standby under 4 ℃ of conditions.
(3) preparation of duck bone meal: the duck thigh bone of putting in order is added suitable quantity of water place high-pressure sterilizing pot (121 ℃, 0.1MPa, 1h), duck thigh bone clear water after softening is cleaned, break into fritter with pulverizer, drying by the fire about 48h ~ 72h down about 60 ℃, break into powder with pulverizer again, be processed into the bone meal granularity less than 180 orders with colloid mill then, the feel exquisiteness, entrance does not have harsh feeling.The duck bone meal that makes is placed on drying to be located standby.
(4) pickle: according to the curing formula requirement, salt 1.5%, white granulated sugar 1.0%, cooking wine 4.0%, natrium nitrosum 0.005%, sodium isoascorbate 0.015%, cycloheptaamylose 0.1% are joined respectively in the meat, mix, under 4 ℃, pickle 48h.Note the duck skin, do not add natrium nitrosum and sodium isoascorbate when the pig show condition is pickled.
(5) cut and mix: the duck that will pickle is cut in cutmixer and is mixed 30s, then the mixture of duck skin and pig show condition being transferred to cutmixer cuts and mixes 30s, adding additives such as starch, TG enzyme, duck bone meal again cuts and mixes 2min, cut the process of mixing and add ice bits control temperature and be lower than 12 ℃, and the ice that adds bits total amount be raw meat heavy 25%.
(6) the dress mould boils: get clean gauze, with clear water adhesional wetting, be filled in the mould, transfer to rapidly on the gauze in the mould cutting mixture after mixing, meat is filled evenly cover mold with spoon.Mould is acted on 2h under 50 ℃ of conditions, then the effect 5min enzyme that goes out under 95 ℃ of conditions.Product boiling 30min in boiling water behind the enzyme goes out.
(7) slice packaging: the meat cooling after will boiling, use the polyethylene laminated film bag, the 30g/ vacuum packaging, the setting time of bleeding is 30s, the vacuum more than 0.09MPa seals.
(8) sterilization: the bubble green pepper local flavor duck pork luncheon meat of 30g/ after vacuum packaging bag, under 75 ℃, 30min condition to its sterilization.
(9) product inspection: finished product is carried out the detection of physics and chemistry, microorganism and heavy metal index according to national standard.
Claims (20)
1. a bubble green pepper local flavor duck pork luncheon meat is characterized in that, comprise following percentage by weight, recipe ingredient: duck: the duck skin: the pig show condition than 15:2:3(in 100), cycloheptaamylose 0.1%, salt 1.5%, starch 6%, bubble green pepper sauce 6%, soyabean protein powder 4.0%, ginger powder 4.0%, water 25%, egg clear 5%, duck bone meal 0.5%, white granulated sugar 1%, cooking wine 4%, natrium nitrosum 0.005%, sodium isoascorbate 0.03%, sodium phosphate trimer 0.15%, sodium pyrophosphate 0.15%, monosodium glutamate 0.4%, roast duck essence 0.025%, bubble green pepper essence 0.01%, monascorubin 0.015%, carragheen 0.3%.
2. the quality improver condition is: 50 ℃ of TG enzyme 0.45%, operative temperatures, action time 2.0h.
3. the preparation method of the described bubble of claim 1 a green pepper local flavor duck pork luncheon meat is characterized in that, comprises the steps:
(1) raw meat is handled: duck skin and duck in the duck brisket are split.
4. duck is removed obvious visible connective tissue, muscle tendon, lymph, fat and foreign material, and is divided into the fourth shape of the about 2cm of the length of side.
5. the duck skin is cut into the fritter of 3cm * 3cm.
6. duck and duck skin are rubbed with meat grinder, pass through meat grinder 2 times respectively.
7. the pig show condition rubs.
8.(2) preparation of bubble green pepper sauce: will steep green pepper and water and be placed on according to the ratio of 1:4 that making beating 5min makes homogenate in the soy bean milk making machine, and drain 30min with screen cloth then, the bubble green pepper water of adding 20% can obtain steeping green pepper sauce in the homogenate after drain.
9.4 preserve standby under ℃ condition.
10.(3) preparation of duck bone meal: the duck thigh bone of putting in order is added suitable quantity of water place high-pressure sterilizing pot (121 ℃, 0.1MPa, 1h), duck thigh bone clear water after softening is cleaned, break into fritter with pulverizer, drying by the fire about 48h ~ 72h down about 60 ℃, break into powder with pulverizer again, be processed into the bone meal granularity less than 180 orders with colloid mill then, the feel exquisiteness, entrance does not have harsh feeling.
11. the duck bone meal that makes is placed on drying to be located standby.
12.(4) pickle: according to the curing formula requirement, salt 1.5%, white granulated sugar 1.0%, cooking wine 4.0%, natrium nitrosum 0.005%, sodium isoascorbate 0.015%, cycloheptaamylose 0.1% are joined respectively in the meat, mix, under 4 ℃, pickle 48h.
13. note the duck skin, do not add natrium nitrosum and sodium isoascorbate when the pig show condition is pickled.
14.(5) cut and mix: the duck that will pickle is cut in cutmixer and is mixed 30s, then the mixture of duck skin and pig show condition being transferred to cutmixer cuts and mixes 30s, adding additives such as starch, TG enzyme, duck bone meal again cuts and mixes 2min, cut the process of mixing and add ice bits control temperature and be lower than 12 ℃, and the ice that adds bits total amount be raw meat heavy 25%.
15.(6) the dress mould boils: get clean gauze, with clear water adhesional wetting, be filled in the mould, transfer to rapidly on the gauze in the mould cutting mixture after mixing, meat is filled evenly cover mold with spoon.
16. mould is acted on 2h under 50 ℃ of conditions, then the effect 5min enzyme that goes out under 95 ℃ of conditions.
Product 17. go out behind the enzyme is boiling 30min in boiling water.
18.(7) slice packaging: the meat cooling after will boiling, use the polyethylene laminated film bag, the 30g/ vacuum packaging, the setting time of bleeding is 30s, the vacuum more than 0.09MPa seals.
19.(8) sterilization: the bubble green pepper local flavor duck pork luncheon meat of 30g/ after vacuum packaging bag, under 75 ℃, 30min condition to its sterilization.
20.(9) product inspection: finished product is carried out the detection of physics and chemistry, microorganism and heavy metal index according to national standard.
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Cited By (6)
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| CN103637229A (en) * | 2013-12-03 | 2014-03-19 | 成都大学 | Pre-conditioning crystal meat ball and processing method thereof |
| CN104126814A (en) * | 2014-06-13 | 2014-11-05 | 蚌埠锦徽食品有限公司 | Chicken fillets with pickled peppers and preparation method thereof |
| CN104187759A (en) * | 2014-07-18 | 2014-12-10 | 遂宁市三丰食品有限公司 | Spicy lunch meat can and preparation method thereof |
| CN104286896A (en) * | 2014-10-11 | 2015-01-21 | 上海梅林(荣成)食品有限公司 | Canned fish luncheon meat and preparing method thereof |
| CN106962810A (en) * | 2017-05-17 | 2017-07-21 | 四川怡味贸易有限公司 | A kind of processing method of Chinese prickly ash local flavor meat gruel can |
| CN110623218A (en) * | 2019-11-05 | 2019-12-31 | 四川省雅士科技有限公司 | Beef liver luncheon meat and preparation method thereof |
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| CN106962810A (en) * | 2017-05-17 | 2017-07-21 | 四川怡味贸易有限公司 | A kind of processing method of Chinese prickly ash local flavor meat gruel can |
| CN110623218A (en) * | 2019-11-05 | 2019-12-31 | 四川省雅士科技有限公司 | Beef liver luncheon meat and preparation method thereof |
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| CN103315323B (en) | 2015-05-20 |
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