CN106036522A - There is the preparation method of the restructuring Lentinus Edodes duck meat chest of immunoloregulation function - Google Patents
There is the preparation method of the restructuring Lentinus Edodes duck meat chest of immunoloregulation function Download PDFInfo
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Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the preparation method of a kind of restructuring Lentinus Edodes duck meat chest with immunoloregulation function, duck meat is processed, Lentinus Edodes soaks stripping and slicing, rub in meat grinder, mix with sauce, stand after vacuum tumbling and pickle, after through quick-freezing, cut into slices, toast, dry, cool down pressings, packaging of weighing, sterilize, Lentinus Edodes duck meat chest of must recombinating.The present invention utilizes minced meat, the meat slag processing recombined meat products produced in meat products processing enterprise production process, decrease the wasting of resources, the more conventional jerky of quality is soft, improve the nutritive value of duck meat chest, making Lentinus Edodes duck meat chest have high protein, low fat, immunologic function, be more suitable for old man, child and three-hypers crowd, product belongs to instant class, easy to carry, there is market prospect widely.
Description
Technical field
The present invention relates to the restructuring Lentinus Edodes duck meat chest utilizing duck meat gruel to produce, particularly relate to one and there is immunomodulating
The preparation method of the restructuring Lentinus Edodes duck meat chest of function and flavour.Belong to food processing field, particularly the essence of animal products
Processing technique field.
Background technology
Duck meat has the advantages such as low fat, low cholesterol, high protein, is deeply liked by consumers in general.Its edible part egg
White matter content 16%～25%, higher than poultry meat content；Nitrogenous extractum is high, and therefore duck meat unique flavor, fatty acid fusing point is low, more
It is prone to digestion.Duck meat, except having higher nutritive value, also has good medical value, vitamin B group and vitamin E relatively
Other meat content are high, are highly resistant to vitamin B1 deficiency, neuritis and inflammation, moreover it is possible to defying age；Abundant nicotinic acid, to cardiac muscle
The protected effects of heart disease patient such as infarction.Say in the traditional Chinese medical science, duck meat sweet in the mouth, salty, slightly cool in nature, enter lung stomach kidney channel, can nourishing YIN benefit
Blood, clearind deficient heat, diuretic, can be used for asthenia vaporization heat of bone, cough expectorant is few, dry laryngopharynx, blood deficiency or hyperactivity of YANG due to deficiency of YIN, dizziness headache,
Edema, dysuria etc..
Lentinus Edodes (Lentinus edodes), have another name called Flammulina velutipes, Lentinus Edodes, Lentinus Edodes, fragrant letter, fragrant bacterium, fragrant wild rice, for Pleurotaceae plant
The sporophore of Lentinus Edodes, is second-biggest-in-the-world edible fungi, one of Ye Shi China special product.Lentinus Edodes quality plumpness is delicate, nutritious, egg
White matter content is high, additionally, because of containing abundant free amino acid, nucleotide, carbohydrate, especially 5 '-nucleotide and paddy
Propylhomoserin, delicious flavour, its polysaccharide contained has the effects such as antitumor, blood fat reducing, raising immunity, is very popular eating
Bacterium.
Jerky is tradition one of leisure meat product, it is common that with Carnis Sus domestica and beef as raw material, through section, pickles and toasts
Form.Traditional Carnis Sus domestica or dried beef meat are aromatic strongly fragrant, but product is single, and fat content is high, and quality is hard, be not suitable for old man and
Child eats.
Although duck meat has good nutritive value and pharmacologic action, but facilitates leisure food currently with what duck meat produced
Kind is the most little.
Summary of the invention
It is an object of the invention to: the preparation method of a kind of restructuring Lentinus Edodes duck meat chest with immunoloregulation function is provided,
Utilize the minced meat in process of manufacture, leftover pieces to recombinate, produce have special mushroom flavor, high protein, low fat and
There is the cooked meat product of immunoloregulation function, improve the added value of duck meat, the kind of abundant poultry deep processed product, be beneficial to old
People, child and the consumption of three-hypers crowd.
The technical solution of the present invention is that the preparation method of this restructuring Lentinus Edodes duck meat chest comprises the following steps successively:
(1) duck meat is collected: collect the segmentation minced meat and meat slag met in the production and processing of state health standards, reject skin, bone and
Fascia；
(2) duck meat and the pretreatment of Lentinus Edodes: duck meat flowing water is carried out, drains, the duck meat of bulk is cut into 2*2 cm with
Interior fritter；After dried thin mushroom cleaning by cold water soak overnight, or 50 ~ 70 DEG C of warm water soaking 10 ~ 12 h, clean, drain, be cut into
Fritter within 2*2 cm；
(3) Lentinus Edodes duck meat is rotten: in the duck meat of clean stripping and slicing, adds the Lentinus Edodes of duck meat gross weight 2 ~ 6% by weight percentage, puts into
The meat grinder of a diameter of 6 mm of orifice plate rubs into rotten shape；
(4) sauce: take following adjuvant by the percentage by weight of duck meat gross weight: salt 0.6 ~ 1.0%, fish juice 3 ~ 5%, cooking wine 4 ~ 8%,
Chicken essence 0.3 ~ 0.7%, Fructus Piperis powder 0.03 ~ 0.07%, five spice powder 0.04 ~ 0.08%, red yeast rice 0.01 ~ 0.05%, cyclamate 0.03 ~
0.09%, binding agent 7.1 ~ 13.5%, furnishing sauce is standby；
(5) pickle: by Lentinus Edodes duck meat is rotten and sauce is put in vacuum tumbler, use interval tumbling, after every 20 min tumblings
Stop 5～10 min, amount to tumbling 60 ~ 80 min, take out room temperature and pickle 20 ~ 40 min；
(6) freezing: the duck meat gruel pickled to be loaded in mould, quick-freezing 10 ~ 12 h in-20 ~-30 DEG C of freezers；
(7) section: the meat paste demoulding that will freeze, puts in microtome, is cut into the sliced meat that thickness is 2mm；
(8) baking: be put on baking tray by the sliced meat cut, toasts 80 ~ 100 min in 50 ~ 60 DEG C of drying rooms；
(9) dry: the sliced meat after baking are sent into 170 ~ 190 DEG C of baking 3 ~ 5 min in far-infrared oven, brushes on surface after taking-up
One layer of hydromel, then dry 1min；
(10) cooling flattens: after drying, taking-up tablet machine flattens, and naturally cools to 60 ~ 70 DEG C；
(11) weigh packaging, sterilization: weigh, vacuum packaging, conventional microwave sterilize, obtain Lentinus Edodes duck meat chest product.
Wherein, the raw material duck meat described in step (1) is not monoblock duck breast and duck das Beinfleisch, but in production and processing duck meat system
Segmentation minced meat during product, meat slag.
Wherein, the binding agent described in step (4) is pressed duck meat percentage by weight add polyphosphate 0.1 ~ 0.5%,
Ovum Gallus domesticus album 1 ~ 3%, carrageenan 3 ~ 5%, starch 3 ~ 5%.
Wherein, the vacuum tumbler in step (5) is vacuum freezing tumbler, and temperature is at 2～4 DEG C, and revolution is 8～12
Turning/min, vacuum reaches 0.04 ~ 0.08 Mpa.
Wherein, the Mel in step (9) is conventional Mel, prepares hydromel with water and honey quality than 3～6:2～4.
Compared with prior art, the invention has the advantages that:
1, utilize minced meat, the meat slag processing recombined meat products produced in meat products processing enterprise production process, decrease resource wave
Take.
2, the edible fungi Lentinus Edodes with immunologic function activity is added in duck meat chest, improves the nutritive value of duck meat chest,
It is different from Carnis Sus domestica and the raw material of beef that tradition jerky uses, makes Lentinus Edodes duck meat chest high protein, low fat, there is immunologic function.
3, Lentinus Edodes duck meat chest, exquisite in texture, more traditional jerky is soft, and unique flavor is suitable for old people, child and three-hypers people
Group's is edible, it is simple to carries, has boundless development prospect.
4, rotten as raw material with duck meat, add the edible fungi Lentinus Edodes with immunoloregulation function, through seasoning, tumbling, freezing,
Section, baking form restructuring Lentinus Edodes duck meat chest, well mask the fishy smell that duck meat itself has, impart again duck meat chest peculiar
Mushroom flavor, meanwhile, make jerky have certain immunoloregulation function and a nutritive value, meat exquisiteness is soft.
5, at duck meat chest top layer brush hydromel, the sweet taste that can make jerky is softer.
Detailed description of the invention
Being described further technical scheme below in conjunction with embodiment, embodiment is not the limit to technical scheme
System.
Embodiment 1: according to following steps preparation restructuring Lentinus Edodes duck meat chest
(1) duck meat is collected: collect the segmentation minced meat and meat slag met in the production and processing of state health standards, reject skin, bone and
Fascia；
(2) duck meat and the pretreatment of Lentinus Edodes: duck meat flowing water is carried out, drains, the duck meat of bulk is cut into 2*2 cm with
Interior fritter；Dried thin mushroom clean after by cold water soak overnight, or 50 DEG C of warm water soaking 12 h, clean, drain, be cut into 2*2 cm with
Interior fritter；
(3) Lentinus Edodes duck meat is rotten: in 100 kg duck meats of clean stripping and slicing, by heavily adding 2kg Lentinus Edodes, puts into a diameter of 6 mm of orifice plate
Meat grinder rub into rotten shape；
(4) sauce: take following adjuvant by the percentage by weight of duck meat gross weight: salt 0.6kg, fish juice 3kg, cooking wine 4kg, chicken essence
0.3kg, Fructus Piperis powder 0.03kg, five spice powder 0.04kg, red yeast rice 0.01kg, cyclamate 0.03kg, polyphosphate 0.1kg, egg
Clear 1kg, carrageenan 3kg, starch 3kg, furnishing sauce is standby；Wherein, red yeast rice first and joins tune after the mixing of a small amount of cooking wine
In taste juice；
(5) pickle: by Lentinus Edodes duck meat is rotten and sauce is put in vacuum tumbler, use interval tumbling, after every 20 min tumblings
Stop 5min, amount to tumbling 60 min, take out room temperature and pickle 20min；Wherein, vacuum tumbler is vacuum freezing tumbler, temperature
Degree is at 2 DEG C, and revolution is at 8 turns/min, and vacuum reaches 0.04 Mpa；
(6) freezing: the duck meat gruel pickled to be loaded in mould, quick-freezing 12 h in-20 DEG C of freezers；
(7) section: the meat paste demoulding that will freeze, puts in microtome, is cut into the sliced meat that thickness is 2mm；
(8) baking: the sliced meat cut are put on baking tray, toast 100 min in 50 DEG C of drying rooms；
(9) dry: the sliced meat after baking are sent into 170 DEG C of baking 5 min in far-infrared oven, at one layer of Mel of surface brush after taking-up
Water, then dry 1min；Wherein, Mel is conventional Mel, prepares hydromel with water and honey quality than 3:2；
(10) cooling flattens: after drying, taking-up tablet machine flattens, and naturally cools to 60 DEG C；
(11) weigh packaging, sterilization: weigh, vacuum packaging, conventional microwave sterilize, obtain Lentinus Edodes duck meat chest product.
Embodiment 2: according to following steps preparation restructuring Lentinus Edodes duck meat chest
(1) duck meat is collected: collect the segmentation minced meat and meat slag met in the production and processing of state health standards, reject skin, bone and
Fascia；
(2) duck meat and the pretreatment of Lentinus Edodes: duck meat flowing water is carried out, drains, the duck meat of bulk is cut into 2*2 cm with
Interior fritter；Dried thin mushroom clean after by cold water soak overnight, or 60 DEG C of warm water soaking 11 h, clean, drain, be cut into 2*2 cm with
Interior fritter；
(3) Lentinus Edodes duck meat is rotten: in the 100kg duck meat of clean stripping and slicing, adds 4kg Lentinus Edodes, puts into the strand of a diameter of 6 mm of orifice plate
Meat machine rubs into rotten shape；
(4) sauce: take following adjuvant by the percentage by weight of duck meat gross weight: salt 0.8kg, fish juice 4kg, cooking wine 6kg, chicken essence
0.5kg, Fructus Piperis powder 0.05kg, five spice powder 0.06kg, red yeast rice 0.03kg, cyclamate 0.06kg, polyphosphate 0.3kg, egg
Clear 2kg, carrageenan 4kg, starch 4kg, furnishing sauce is standby；Wherein, red yeast rice first and joins tune after the mixing of a small amount of cooking wine
In taste juice；
(5) pickle: by Lentinus Edodes duck meat is rotten and sauce is put in vacuum tumbler, use interval tumbling, after every 20 min tumblings
Stop 8 min, amount to tumbling 80 min, take out room temperature and pickle 30min；Wherein, vacuum tumbler is vacuum freezing tumbler, temperature
Degree is at 3 DEG C, and revolution reaches 0.06Mpa in 10 turns/min, vacuum；
(6) freezing: the duck meat gruel pickled to be loaded in mould, quick-freezing 11 h in-25 DEG C of freezers；
(7) section: the meat paste demoulding that will freeze, puts in microtome, is cut into the sliced meat that thickness is 2mm；
(8) baking: the sliced meat cut are put on baking tray, toast 90 min in 55 DEG C of drying rooms；
(9) dry: the sliced meat after baking are sent into 180 DEG C of baking 4min in far-infrared oven, at one layer of Mel of surface brush after taking-up
Water, then dry 1min；Wherein, Mel is conventional Mel, prepares hydromel with water and honey quality than 2:1；
(10) cooling flattens: after drying, taking-up tablet machine flattens, and naturally cools to 65 DEG C；
(11) weigh packaging, sterilization: weigh, vacuum packaging, conventional microwave sterilize, obtain Lentinus Edodes duck meat chest product.
Embodiment 3: according to following steps preparation restructuring Lentinus Edodes duck meat chest
(1) duck meat is collected: collect the segmentation minced meat and meat slag met in the production and processing of state health standards, reject skin, bone and
Fascia；
(2) duck meat and the pretreatment of Lentinus Edodes: duck meat flowing water is carried out, drains, the duck meat of bulk is cut into 2*2 cm with
Interior fritter；Dried thin mushroom clean after by cold water soak overnight, or 70 DEG C of warm water soaking 10h, clean, drain, be cut into 2*2 cm with
Interior fritter；
(3) Lentinus Edodes duck meat is rotten: in the 100kg duck meat of clean stripping and slicing, adds 6kg Lentinus Edodes, puts into the strand of a diameter of 6 mm of orifice plate
Meat machine rubs into rotten shape；
(4) sauce: take following adjuvant by the percentage by weight of duck meat gross weight: salt 1.0kg, fish juice 5kg, cooking wine 8kg, chicken essence
0.7kg, Fructus Piperis powder 0.07kg, five spice powder 0.08kg, red yeast rice 0.05kg, cyclamate 0.09kg, polyphosphate 0.5kg, egg
Clear 3kg, carrageenan 5kg, starch 5kg, furnishing sauce is standby；Wherein, described red yeast rice first and adds after the mixing of a small amount of cooking wine
Enter in sauce；
(5) pickle: by Lentinus Edodes duck meat is rotten and sauce is put in vacuum tumbler, use interval tumbling, after every 20 min tumblings
Stop 10 min, amount to tumbling 60 min, take out room temperature and pickle 40 min；Wherein, vacuum tumbler is vacuum freezing tumbler,
Temperature is at 4 DEG C, and revolution is at 12 turns/min, and vacuum reaches 0.08 Mpa；
(6) freezing: the duck meat gruel pickled to be loaded in mould, quick-freezing 10h in-30 DEG C of freezers；
(7) section: the meat paste demoulding that will freeze, puts in microtome, is cut into the sliced meat that thickness is 2mm；
(8) baking: be put on baking tray by the sliced meat cut, toasts 80min in 60 DEG C of drying rooms；
(9) dry: the sliced meat after baking are sent into 190 DEG C of baking 3min in far-infrared oven, at one layer of Mel of surface brush after taking-up
Water, then dry 1min；Wherein, Mel is conventional Mel, prepares hydromel with water and honey quality than 1:1；
(10) cooling flattens: after drying, taking-up tablet machine flattens, and naturally cools to 70 DEG C；
(11) weigh packaging, sterilization: weigh, vacuum packaging, conventional microwave sterilize, obtain Lentinus Edodes duck meat chest product.
Below by immunologic function experiment, the present invention is further described:
1, experimental technique
(1) organ index: take 18 ~ 22 g mice 24, male and female half and half, is randomly divided into two groups, i.e. normal group, experimental group, mice
Carrying out each group of continuous per os gavage, normal group gavage normal saline 0.15 mL/10g body weight after adapting to one week, experimental group gavage is fragrant
Mushroom duck meat chest extract 0.15 mL/10g body weight, every day 1 time, continuous gavage 30 d；After last is administered 24 h, weigh, de-cervical vertebra
Dissect after processing mice, take thymus, spleen, after sucking the blood on surface, removal fascia and fatty tissue, weigh；Calculate
Immune Organs Index (thymus/weight, spleen/weight): thymus (spleen) index (mg/g)=.
(2) carbonic clearance experiment: take 18 ~ 22 g male mice 24, processes with (1), and after last is administered 24 h, mouse tail is quiet
Arteries and veins injects india ink 0.1 mL/g of 4 times of dilutions, clock immediately (injecting unsuccessful person to give up), 30 s and 6 after injection prepared Chinese ink
Min, take a blood sample under mouse orbit 0.05 mL, is blown into 4 mL 0.1% Na2CO3In solution；By the Na of haemolysis2CO3Solution
Shake up, at 675 nm wavelength, carry out colorimetric, record absorbance A,
Phagocytic index κ=,
κ represents the most calibrated phagocytic index；A1、A2Represent the absorbance of blood specimen when injecting prepared Chinese ink 30 s and 6 min respectively
Value；c1、c2The concentration of carbon granules in blood when representing 30 s and 6 min；
Phagocytosis factor alpha= ,
α is the phagocytic index (phagocytosis coefficient) after correction；κ represents the most calibrated phagocytic index；M represents weight g；mtRepresent
Thymus and gross mass g of spleen.
(3) delayed allergy (DT H): the foot sole of the foot thickens method, by process (1) every mice through lumbar injection 2%(V/V,
With normal saline) hematocrit SRBC 0.2mL, 4 d after sensitization, with vernier caliper measurement left back sufficient sole of the foot portion thickness；Then surveying
Amount position subcutaneous injection 20%(V/V, with normal saline) hematocrit SRBC 20 μ L, after injection, 24 h measure left back sufficient sole of the foot portion
Thickness；Represent with the difference (swelling degree of the paw) of SRBC foot sole of the foot thickness before the sufficient sole of the foot thickness of 24h deducts injection after injection SRBC
The degree of mice delayed allergy.
(4) half hemolysis value (HC50): the 2nd d terminated in above-mentioned delayed allergy, extracts eyeball and takes blood in centrifugal
In pipe, placing about 1 h, peeled off with tube wall by solidification blood, make serum fully separate out, 2000r/min is centrifuged 10min, collects serum；
With SA buffer by serum-dilution 250 times, take 1mL and put in test tube, be sequentially added into 10%(V/V, use SA buffer) hematocrit
SRBC 0.5 mL, complement 1 mL(SA buffer dilutes by 1: 10)；Separately set the control tube of not increase serum (with SA buffer generation
Replace), to put after 37 DEG C of waters bath with thermostatic control are incubated 30 min, ice bath terminates reaction.2000 r/min are centrifuged 10 min, take supernatant 1
ML, add Dou Shi reagent 3 mL, take 10%(V/V simultaneously, use SA buffer) hematocrit SRBC 0.25mL, add Dou Shi reagent extremely
4 mL, in another test tube, fully mix, and after placing 10 min, sentence control tube in 540 nm and make blank, measure each pipe respectively
Optical density value；
Sample HC50=,
Data acquisition mean ± SD represents, spss 11.5 carries out statistical analysis, and average is carried out Independent-Samples T tests.
2, experimental result
(1) utilize embodiment 1 to carry out testing (1), examine or check the impact on mice organs index of the Lentinus Edodes duck meat chest, be shown in Table 1:
The table 1 impact (Mean ± SD) on organ index
(2) utilize embodiment 2 to carry out testing (2), investigate the impact on mice carbonic clearance function (phagocytosis coefficient) of the Lentinus Edodes duck meat chest,
It is shown in Table 2:
The table 2 impact (Mean ± SD) on carbonic clearance function
(3) utilize embodiment 3 to carry out testing (3), investigate Lentinus Edodes duck meat chest to mice Tardive allergy (the foot sole of the foot thickens)
Impact, is shown in Table 3:
Table 3 is on phagocytic index and the impact (Mean ± SD) of phagocytosis coefficient
(4) utilize embodiment 2 to carry out testing (4), investigate Lentinus Edodes duck meat chest to mice half hemolysis value (HC50) impact, be shown in Table
4:
Table 4 is to half hemolysis value (HC50) impact (Mean ± SD)
The immunoreation of animal is divided into two big classes: nonspecific immunity and specific immunity, specific immunity is divided into again cell to exempt from
Epidemic disease and humoral immunization.The three kinds of representational experiments of this experimental selection react Lentinus Edodes duck meat chest extract to immune function of mice
Impact: the carbonic clearance experiment of reaction non-specific immunity, the Tardive allergy of reacting cells immunologic function, reactant
Half hemolysis value (the HC of liquid immunologic function50).Additionally, utilize shoot formation to react immune organ growing state.Experimental result table
Bright, compared with matched group, per os gives mice a certain amount of Lentinus Edodes duck meat chest extracting solution, shoot formation (index and spleen index and thymus
Index) there is no the change (P > 0.05) of significance.Experimental mice phagocytosis coefficient increase, and have statistically significance (P <
0.05), showing, Lentinus Edodes duck meat chest extract can effectively facilitate the phagocytic activity of monocytes/macrophages, strengthens the non-specific of mice
Property immunologic function.Lentinus Edodes duck meat chest extract is not notable (P=0.155) to mice foot sole of the foot thickness effect, shows that extract is to mice
Delayed hypersensitivity is without impact, i.e. to cellular immune function without significantly improving.And the half hemolysis value (HC of experimental group50) more right
Dramatically increase (P < 0.05) according to group, show that the humoral immunization ability of mice is had a significant impact by Lentinus Edodes duck meat chest extract.
This result of study shows, restructuring Lentinus Edodes duck meat chest is effectively improved non-specific immunity and the humoral immunization of mice
Function, therefore, this product, in addition to having flavour, nutritive value and matter structure feature, also has certain immunomodulating energy
Power.
Claims (5)
1. there is the preparation method of the restructuring Lentinus Edodes duck meat chest of immunoloregulation function, it is characterized in that the system of this restructuring Lentinus Edodes duck meat chest
Preparation Method comprises the following steps successively:
(1) duck meat is collected: collect the segmentation minced meat and meat slag met in the production and processing of state health standards, reject skin, bone and
Fascia；
(2) duck meat and the pretreatment of Lentinus Edodes: duck meat flowing water is carried out, drains, the duck meat of bulk is cut into 2*2 cm with
Interior fritter；After dried thin mushroom cleaning by cold water soak overnight, or 50 ~ 70 DEG C of warm water soaking 10 ~ 12 h, clean, drain, be cut into
Fritter within 2*2 cm；
(3) Lentinus Edodes duck meat is rotten: in the duck meat of clean stripping and slicing, adds the Lentinus Edodes of duck meat gross weight 2 ~ 6% by weight percentage, puts into
The meat grinder of a diameter of 6 mm of orifice plate rubs into rotten shape；
(4) sauce: take following adjuvant by the percentage by weight of duck meat gross weight: salt 0.6 ~ 1.0%, fish juice 3 ~ 5%, cooking wine 4 ~ 8%,
Chicken essence 0.3 ~ 0.7%, Fructus Piperis powder 0.03 ~ 0.07%, five spice powder 0.04 ~ 0.08%, red yeast rice 0.01 ~ 0.05%, cyclamate 0.03 ~
0.09%, binding agent 7.1 ~ 13.5%, furnishing sauce is standby；
(5) pickle: by Lentinus Edodes duck meat is rotten and sauce is put in vacuum tumbler, use interval tumbling, after every 20 min tumblings
Stop 5～10 min, amount to tumbling 60 ~ 80 min, take out room temperature and pickle 20 ~ 40 min；
(6) freezing: the duck meat gruel pickled to be loaded in mould, quick-freezing 10 ~ 12 h in-20 ~-30 DEG C of freezers；
(7) section: the meat paste demoulding that will freeze, puts in microtome, is cut into the sliced meat that thickness is 2mm；
(8) baking: be put on baking tray by the sliced meat cut, toasts 80 ~ 100 min in 50 ~ 60 DEG C of drying rooms；
(9) dry: the sliced meat after baking are sent into 170 ~ 190 DEG C of baking 3 ~ 5 min in far-infrared oven, brushes on surface after taking-up
One layer of hydromel, then dry 1min；
(10) cooling flattens: after drying, taking-up tablet machine flattens, and naturally cools to 60 ~ 70 DEG C；
(11) weigh packaging, sterilization: weigh, vacuum packaging, conventional microwave sterilize, obtain Lentinus Edodes duck meat chest product.
The preparation method of the restructuring Lentinus Edodes duck meat chest with immunoloregulation function the most according to claim 1, is characterized in that:
Raw material duck meat described in step (1) is not monoblock duck breast and duck das Beinfleisch, but dividing during production and processing Duck Products
Cut minced meat, meat slag.
The preparation method of the Lentinus Edodes duck meat chest with immunoloregulation function restructuring the most according to claim 1, is characterized in that:
The percentage by weight pressing duck meat in binding agent described in step (4) adds polyphosphate 0.1 ~ 0.5%, Ovum Gallus domesticus album 1 ~ 3%, OK a karaoke club
Glue 3 ~ 5%, starch 3 ~ 5%.
The preparation method of the restructuring Lentinus Edodes duck meat chest with immunoloregulation function the most according to claim 1, is characterized in that:
Vacuum tumbler in step (5) is vacuum freezing tumbler, and temperature is at 2～4 DEG C, and revolution is in 8～12 turns/min, vacuum
Reach 0.04 ~ 0.08 Mpa.
The preparation method of the restructuring Lentinus Edodes duck meat chest with immunoloregulation function the most according to claim 1, is characterized in that:
Mel in step (9) is conventional Mel, prepares hydromel with water and honey quality than 3～6:2～4.
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Application publication date: 20161026 |