CN112244226A - Production process of duck product packaged in controlled atmosphere and duck product - Google Patents
Production process of duck product packaged in controlled atmosphere and duck product Download PDFInfo
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- CN112244226A CN112244226A CN202011010393.6A CN202011010393A CN112244226A CN 112244226 A CN112244226 A CN 112244226A CN 202011010393 A CN202011010393 A CN 202011010393A CN 112244226 A CN112244226 A CN 112244226A
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- duck
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- brine
- duck product
- modified atmosphere
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 190
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000004320 controlled atmosphere Methods 0.000 title abstract description 4
- 239000000047 product Substances 0.000 claims abstract description 155
- 239000012267 brine Substances 0.000 claims abstract description 72
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 72
- 239000003755 preservative agent Substances 0.000 claims abstract description 51
- 230000002335 preservative effect Effects 0.000 claims abstract description 51
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 238000009448 modified atmosphere packaging Methods 0.000 claims abstract description 14
- 239000011265 semifinished product Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000003892 spreading Methods 0.000 claims abstract description 6
- 230000007480 spreading Effects 0.000 claims abstract description 6
- 108010015776 Glucose oxidase Proteins 0.000 claims description 42
- 239000004366 Glucose oxidase Substances 0.000 claims description 42
- 229940116332 glucose oxidase Drugs 0.000 claims description 42
- 235000019420 glucose oxidase Nutrition 0.000 claims description 42
- 238000000034 method Methods 0.000 claims description 34
- 230000008569 process Effects 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000009835 boiling Methods 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 21
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 229920002774 Maltodextrin Polymers 0.000 claims description 13
- 239000005913 Maltodextrin Substances 0.000 claims description 13
- 229940035034 maltodextrin Drugs 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 13
- VWWQXMAJTJZDQX-UYBVJOGSSA-N flavin adenine dinucleotide Chemical compound C1=NC2=C(N)N=CN=C2N1[C@@H]([C@H](O)[C@@H]1O)O[C@@H]1CO[P@](O)(=O)O[P@@](O)(=O)OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C2=NC(=O)NC(=O)C2=NC2=C1C=C(C)C(C)=C2 VWWQXMAJTJZDQX-UYBVJOGSSA-N 0.000 claims description 11
- 235000019162 flavin adenine dinucleotide Nutrition 0.000 claims description 11
- 239000011714 flavin adenine dinucleotide Substances 0.000 claims description 11
- 229940093632 flavin-adenine dinucleotide Drugs 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims description 9
- 235000017804 Piper guineense Nutrition 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 7
- 108010053775 Nisin Proteins 0.000 claims description 7
- 235000010297 nisin Nutrition 0.000 claims description 7
- 239000004309 nisin Substances 0.000 claims description 7
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 7
- 239000004320 sodium erythorbate Substances 0.000 claims description 7
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 241001127714 Amomum Species 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 15
- 239000002253 acid Substances 0.000 description 20
- 230000006866 deterioration Effects 0.000 description 20
- 239000002131 composite material Substances 0.000 description 10
- 150000001875 compounds Chemical class 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 9
- 230000002829 reductive effect Effects 0.000 description 8
- 241000722363 Piper Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 241000272517 Anseriformes Species 0.000 description 6
- 210000003109 clavicle Anatomy 0.000 description 6
- 210000004317 gizzard Anatomy 0.000 description 6
- 210000003739 neck Anatomy 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 210000002105 tongue Anatomy 0.000 description 6
- 238000005406 washing Methods 0.000 description 6
- 238000013329 compounding Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000012466 permeate Substances 0.000 description 4
- 241000272814 Anser sp. Species 0.000 description 3
- 235000006439 Lemna minor Nutrition 0.000 description 3
- 244000242291 Lemna paucicostata Species 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 235000013364 duck meat Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 231100000957 no side effect Toxicity 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
Classifications
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production process of a duck product packaged in controlled atmosphere and a duck product, and relates to the field of duck product processing, wherein the production process of the duck product comprises the following steps: s1, pretreatment, S2, brine blending, S3, product marinating, S4, product seasoning and S5, preservative addition: adding the preservative into the brine obtained in the step S4, taking out after 5-20min, taking out the duck products, and spreading for cooling to obtain semi-finished products; and S6, modified atmosphere packaging. The invention has the effects of fully permeating the preservative and having small heat loss so as to better prolong the shelf life of the duck product.
Description
Technical Field
The invention relates to the field of duck product processing, in particular to a production process of a duck product packaged in a controlled atmosphere and a duck product.
Background
Duck meat is a good dish on a dining table due to high protein, low fat, tender and delicious meat quality. The duck meat is rich in nutrition and easy to digest, and has effects of nourishing, invigorating stomach, invigorating kidney, removing tuberculosis heat, eliminating edema, relieving dysentery, relieving cough and eliminating phlegm. The general eating modes of the duck meat are burning, stewing, marinating, baking and the like. With the continuous update and iteration of domestic fresh-keeping technology in recent years, the traditional duck products which are made at present are gradually changed into popular marinated leisure snacks.
The common duck product preservation technology in the market is the modified atmosphere packaging technology, and the main principle is that a certain proportion of O is added2+CO2+N2，N2+CO2，O2+CO2The mixed gas is filled into the package to prevent the quality of the food from being reduced or slow down the quality reduction in the aspects of physics, chemistry, biology and the like, thereby prolonging the fresh-keeping period and the shelf life of the food. The modified atmosphere packaged duck products are preserved by improving the storage conditions, but because the duck products are rich in meat protein and sugar and are easy to deteriorate from the inside, the shelf life of the duck products also needs to be prolonged by adding a certain preservative.
At present, in the industrial production of sauced and marinated duck products, the preservative is usually added in the sauced and marinated process of the duck products, but the preservative is generally difficult to completely permeate due to thick meat of the duck products, and the preservative is possibly heated and lost due to high temperature in the hot processing process of the duck products, so that the preservation effect is reduced. Therefore, how to improve the penetration effect of the preservative on duck products and reduce the heat loss degree of the preservative is an urgent problem to be solved.
Disclosure of Invention
Aiming at the problems that the preservative is difficult to completely permeate duck products and is easy to lose by heating in the prior art, the invention aims to provide a production process of modified atmosphere packaged duck products. The second purpose of the invention is to provide a duck product prepared by the production process.
In order to achieve the purpose, the invention provides the following technical scheme:
a production process of modified atmosphere packaged duck products comprises the following steps:
s1, pretreatment: deicing, cleaning and quick boiling the raw materials of the duck product in water;
s2, brine blending: putting the brine material into water, and decocting for 1-3h to obtain brine;
s3, marinating the product: adding the duck product raw material quick-boiled in the step S1 into the brine obtained in the step S2, boiling, keeping boiling for 10-40min, and soaking for 5-30min with fire;
s4, product seasoning: adding a seasoning into the brine obtained in the step S3, and uniformly mixing and dispersing;
s5, adding a preservative: adding the preservative into the brine obtained in the step S4, taking out after 5-20min, taking out the duck products, and spreading for cooling to obtain semi-finished products;
s6, modified atmosphere packaging: and (5) performing modified atmosphere packaging on the semi-finished product in the step S5 to obtain a finished duck product.
By adopting the technical scheme, in the step S, the duck product is subjected to ice melting, cleaning and quick boiling, so that impurities and blood water in the duck product can be well removed, and the blood fishy smell of the duck product is effectively reduced; s2, boiling the brine and marinating the duck product in S3, so that the duck product can be endowed with mellow marinating taste, the duck product is boiled for 10-40min in a boiling state, and is soaked for 5-30min after fire is turned off, so that the duck product can better absorb the brine, and the marinating is more thorough. And S4, adding seasonings into the brine, and mixing the seasonings into the brine to further improve the taste and the mouthfeel of the duck product on the basis of the brine taste. S5, adding a preservative, performing preservation treatment on the marinated and seasoned duck products, taking the duck products out of the pot after 5-20min, and fishing out the semi-finished duck products, so that the acting time of the preservative on the duck products can be well controlled, the preservative can fully permeate the duck products, the heating loss of the preservative under the high-temperature condition can be reduced as much as possible, and the preservation and improvement effect of the preservative on the duck products can be improved as much as possible. And S6, performing modified atmosphere packaging on the semi-finished product, and further prolonging the preservation period of the finished duck product.
Further, in the step S5, the antistaling agent is prepared from a glucose oxidase compound preparation, sodium erythorbate and nisin according to the mass ratio of (30-80): (100-200): (1-4) are compounded.
By adopting the technical scheme, the glucose oxidase compound preparation is a green biological food preservative, has no side effect, can remove dissolved oxygen in duck products, and has the effects of preserving freshness, protecting color and prolonging the shelf life of foods. The glucose oxidase composite preparation is matched with sodium erythorbate and nisin, and can better play a role in inhibiting bacteria and keeping freshness of duck products.
Further, the glucose oxidase compound preparation is prepared from maltodextrin, glucose oxidase and flavin adenine dinucleotide in a mass ratio of 1: (4-6) and (2-3).
By adopting the technical scheme, the maltodextrin is polysaccharide polymerized by taking D-glucose as a structural unit, and is a substrate of glucose oxidase. Research shows that the substrate has a protective effect on the activity of glucose oxidase, and experimental data shows that the enzyme activity is lost by 90% within 10 minutes under the condition that the pH is 8.1 and maltodextrin does not exist; whereas at the same pH and in the presence of maltodextrin, only 20% of the enzyme activity was lost within 40 minutes. The flavin adenine dinucleotide has a stabilizing effect on the structure of the glucose oxidase, and the activity and the stability of the glucose oxidase can be further improved, so that the heating loss of the preservative is reduced.
Further, the glucose oxidase compound preparation is prepared from maltodextrin, glucose oxidase and flavin adenine dinucleotide in a mass ratio of 1: (4.8-5.4) and (2.3-2.8).
By adopting the technical scheme, experimental data show that the mass ratio of maltodextrin to glucose oxidase to flavin adenine dinucleotide is 1: (4.8-5.4): (2.3-2.8) when the composition is carried out, the bioactivity and stability of the glucose oxidase are higher.
Further, in the step S5, before the preservative is added, the pH of the brine is adjusted to 3.5-6.5
By adopting the technical scheme, when the pH value of the brine is 3.5-6.5, the glucose oxidase composite preparation has higher stability, and the heating loss is further reduced.
Further, in the step S5, before the preservative is added, the standing brine is cooled to the temperature of 30-50 ℃.
By adopting the technical scheme, when the temperature of the brine is 30-50 ℃, the loss of the glucose oxidase in the preservative is less.
Further, in the step S5, the addition amount of the preservative is 1.31-2.84% of the mass of the brine.
Further, in the step S2, the brine is prepared from the following raw materials in percentage by weight: 2-3% of pepper, 0.5-1.2% of star anise, 0.2-0.7% of cassia bark, 0.1-0.3% of clove, 0.1-0.3% of bay leaf, 3-5% of pepper, 0.5-1% of fennel, 0.1-0.3% of amomum fruit, 0.3-0.5% of white spirit, 0.5-1% of soy sauce and the balance of water.
By adopting the technical scheme, the brine is prepared from the raw materials in percentage, so that the duck product can be marinated and tasty, and the warm-tonifying and benefiting effects of the duck product can be further improved.
Further, in the step S4, the seasoning includes white granulated sugar, monosodium glutamate, chicken essence and edible salt, and the addition amounts of the white granulated sugar, monosodium glutamate, chicken essence and edible salt, which are based on the mass of brine as a standard, are respectively 3.5-4.5%, 2.5-3.5%, 1.5-2.5% and 1.1-2.1%.
By adopting the technical scheme, the duck product is seasoned by the white granulated sugar, the monosodium glutamate, the chicken essence and the edible salt, so that the sweetness of the duck product can be improved to a certain extent, the spicy taste of marinating is relieved, and the taste of the duck product is more consistent with the taste of the public.
The second purpose of the invention is realized by the following technical scheme: a duck product is prepared by the above production process.
In conclusion, the invention has the following beneficial effects:
firstly, the preservative is added into brine after marinating and duck product seasoning are finished, and the semi-finished duck product is taken out after the pot is taken out for 5-20min, so that the acting time of the preservative on the duck product can be well controlled, the preservative can fully permeate the duck product, and the heating loss of the preservative under the high-temperature condition can be reduced as much as possible, so that the preservation and promotion effects of the preservative on the duck product can be improved as much as possible, and the bacteriostatic and fresh-keeping effects on the duck product can be better achieved by matching with modified atmosphere packaging, and the shelf life of the duck product can be prolonged.
Secondly, the compound of a glucose oxidase compound preparation, sodium erythorbate and nisin is preferably selected as the preservative, so that the preservative has no side effect, can remove dissolved oxygen in duck products, and has the effects of preserving freshness, protecting color and inhibiting bacteria, thereby prolonging the shelf life of foods.
And thirdly, the glucose oxidase composite preparation is compounded by maltodextrin, glucose oxidase and flavin adenine dinucleotide, the maltodextrin and the flavin adenine dinucleotide are used for protecting the activity and stability of the glucose oxidase, and the composite preparation is matched with a proper pH value, temperature and preservative adding time, so that the heating loss of the preservative is reduced in many aspects, and the shelf life of the duck product is prolonged.
Detailed Description
The present invention is further illustrated in detail by the following examples, which are intended to illustrate: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer, and all the starting materials in the following examples were obtained from the ordinary commercial sources except for the specific conditions.
Examples
Example 1
A production process of a modified atmosphere packaged duck product includes, but is not limited to, duck necks, duck heads, duck tongues and duck palms, duck clavicles, duck wings, whole ducks, duck gizzards, whole geese and the like, and comprises the following steps:
s1, pretreatment: deicing, cleaning and quick boiling the raw materials of the duck product in water;
wherein, the deicing process specifically comprises the following steps: unfreezing duck necks, duck heads, duck tongue and duck feet, duck clavicles and duck wings in a microwave tunnel with microwave power of 152kw for 5 min; thawing whole duck, whole goose, duck gizzard, etc. with hot water at 38 deg.C for 7.5 h;
the cleaning process specifically comprises the following steps: washing the thawed duck product for 2 times, wherein the washing time is 4.5min each time;
the water quick-boiling process specifically comprises the following steps: quickly boiling the cleaned duck product in water at 80 deg.C for 12 min;
s2, brine blending: putting the brine material into water, and decocting for 1h to obtain brine;
wherein, the percentage of the brine material component and the water in the mass of the brine is as follows:
2% of pepper, 0.5% of star anise, 0.2% of cassia bark, 0.1% of clove, 0.1% of bay leaf, 3% of pepper, 0.5% of fennel, 0.1% of amomum fruit, 0.3% of white spirit, 0.5% of soy sauce and the balance of water;
s3, marinating the product: adding the duck product raw material which is quick-boiled in the step S1 into the brine obtained in the step S2, boiling, keeping boiling for 10min, and stopping heating to soak for 5 min;
s4, product seasoning: adding a seasoning into the brine obtained in the step S3, and uniformly mixing and dispersing;
the seasoning comprises the following components in percentage by mass: 3.5% of white granulated sugar, 2.5% of monosodium glutamate, 1.5% of chicken essence and 1.1% of edible salt;
s5, adding a preservative: adding a preservative into the brine obtained in the step S4, wherein the preservative accounts for 1.1% of the mass of the brine, taking out the duck products after 5min, and spreading for cooling to obtain semi-finished products;
wherein the antistaling agent is glucose oxidase (purchased from Shenzhen Chenxing Biotech Co., Ltd.);
s6, modified atmosphere packaging: and (5) performing modified atmosphere packaging on the semi-finished product in the step S5 to obtain a finished duck product.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 7 days at 10 ℃.
Example 2
A production process of a modified atmosphere packaged duck product includes, but is not limited to, duck necks, duck heads, duck tongues and duck palms, duck clavicles, duck wings, whole ducks, duck gizzards, whole geese and the like, and comprises the following steps:
s1, pretreatment: deicing, cleaning and quick boiling the raw materials of the duck product in water;
wherein, the deicing process specifically comprises the following steps: unfreezing duck necks, duck heads, duck tongues and duck palms, duck clavicles and duck wings in a microwave tunnel, wherein the microwave power is 175kw, and the unfreezing time is 4 min; thawing whole duck, whole goose, duck gizzard, etc. with hot water at 42 deg.C for 6.5 h;
the cleaning process specifically comprises the following steps: washing the thawed duck product for 2 times, wherein the washing time is 7min each time;
the water quick-boiling process specifically comprises the following steps: quickly boiling the cleaned duck product in water at 90 ℃ for 9 min;
s2, brine blending: putting the brine material into water, and decocting for 2h to obtain brine;
wherein, the percentage of the brine material component and the water in the mass of the brine is as follows:
2.5% of pepper, 0.8% of star anise, 0.4% of cassia bark, 0.2% of clove, 0.2% of bay leaf, 4% of pepper, 0.8% of fennel, 0.2% of amomum fruit, 0.4% of white spirit, 0.7% of soy sauce and the balance of water;
s3, marinating the product: adding the duck product raw material which is quick-boiled in the step S1 into the brine obtained in the step S2, boiling, keeping boiling for 25min, and stopping heating to soak for 18 min;
s4, product seasoning: adding a seasoning into the brine obtained in the step S3, and uniformly mixing and dispersing;
the seasoning comprises the following components in percentage by mass: 4.0% of white granulated sugar, 3.0% of monosodium glutamate, 2.0% of chicken essence and 1.6% of edible salt;
s5, adding a preservative: adding a preservative into the brine obtained in the step S4, wherein the preservative accounts for 1.1% of the mass of the brine, taking out the duck products after 5min, and spreading for cooling to obtain semi-finished products;
wherein the antistaling agent is glucose oxidase (purchased from Shenzhen Chenxing Biotech Co., Ltd.);
s6, modified atmosphere packaging: and (5) performing modified atmosphere packaging on the semi-finished product in the step S5 to obtain a finished duck product.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 7 days at 10 ℃.
Example 3
A production process of a modified atmosphere packaged duck product includes, but is not limited to, duck necks, duck heads, duck tongues and duck palms, duck clavicles, duck wings, whole ducks, duck gizzards, whole geese and the like, and comprises the following steps:
s1, pretreatment: deicing, cleaning and quick boiling the raw materials of the duck product in water;
wherein, the deicing process specifically comprises the following steps: unfreezing duck necks, duck heads, duck tongues and duck palms, duck clavicles and duck wings in a microwave tunnel, wherein the microwave power is 198kw, and the unfreezing time is 2.5 min; thawing whole duck, whole goose, duck gizzard, etc. with hot water at 48 deg.C for 5 hr;
the cleaning process specifically comprises the following steps: washing the thawed duck product for 2 times, wherein the washing time is 9min each time;
the water quick-boiling process specifically comprises the following steps: quickly boiling the cleaned duck product in water at 98 ℃ for 6 min;
s2, brine blending: putting the brine material into water, and decocting for 3h to obtain brine;
wherein, the percentage of the brine material component and the water in the mass of the brine is as follows:
3% of hot pepper, 1.2% of star anise, 0.7% of cassia bark, 0.3% of clove, 0.3% of bay leaf, 5% of pepper, 1% of fennel, 0.3% of fructus amomi, 0.5% of white spirit, 1% of soy sauce and the balance of water;
s3, marinating the product: adding the duck product raw material which is quick-boiled in the step S1 into the brine obtained in the step S2, boiling, keeping boiling for 40min, and stopping heating to soak for 30 min;
s4, product seasoning: adding a seasoning into the brine obtained in the step S3, and uniformly mixing and dispersing;
the seasoning comprises the following components in percentage by mass: 4.5% of white granulated sugar, 3.5% of monosodium glutamate, 2.5% of chicken essence and 2.1% of edible salt;
s5, adding a preservative: adding a preservative into the brine obtained in the step S4, wherein the preservative accounts for 1.1% of the mass of the brine, taking out the duck products after 5min, and spreading for cooling to obtain semi-finished products;
wherein the antistaling agent is glucose oxidase (purchased from Shenzhen Chenxing Biotech Co., Ltd.);
s6, modified atmosphere packaging: and (5) performing modified atmosphere packaging on the semi-finished product in the step S5 to obtain a finished duck product.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 7 days at 10 ℃.
Example 4:
the difference between the embodiment and the embodiment 3 is that in the step S5, the antistaling agent is added to the brine for 10min and then the duck product is taken out after being taken out of the pot.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 7 days at 10 ℃.
Example 5
The difference between the embodiment and the embodiment 3 is that in the step S5, the antistaling agent is added to the brine for 20min and then the duck product is taken out after being taken out of the pot.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 7 days at 10 ℃.
Example 6:
the difference between the embodiment and the embodiment 5 is that in the step S5, the preservative is prepared from a glucose oxidase compound preparation, sodium erythorbate and nisin in a mass ratio of 30: 100: 1 is compounded;
wherein the glucose oxidase composite preparation is prepared by compounding glucose and glucose oxidase according to the mass ratio of 1: 3.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 7.5 days at 10 ℃.
Example 7:
the difference between the embodiment and the embodiment 5 is that in the step S5, the preservative is prepared from a glucose oxidase compound preparation, sodium erythorbate and nisin in a mass ratio of 55: 150: 4, compounding;
wherein the glucose oxidase composite preparation is prepared by compounding glucose and glucose oxidase according to the mass ratio of 1: 3.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 7.5 days at 10 ℃.
Example 8:
the difference between the embodiment and the embodiment 5 is that in the step S5, the preservative is prepared from a glucose oxidase compound preparation, sodium erythorbate and nisin in a mass ratio of 80: 200: 3, compounding;
wherein the glucose oxidase composite preparation is prepared by compounding glucose and glucose oxidase according to the mass ratio of 1: 3.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 7.5 days at 10 ℃.
Example 9:
the difference between the embodiment and the embodiment 9 is that a glucose oxidase composite preparation is prepared by mixing maltodextrin, glucose oxidase and flavin adenine dinucleotide in a mass ratio of 1: 4:2.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 8 days at 10 ℃.
Example 10:
the difference between the embodiment and the embodiment 8 is that a glucose oxidase composite preparation is prepared by mixing maltodextrin, glucose oxidase and flavin adenine dinucleotide in a mass ratio of 1: 5.4: 2.6.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 8 days at 10 ℃.
Example 11:
the difference between the embodiment and the embodiment 8 is that a glucose oxidase composite preparation is prepared by mixing maltodextrin, glucose oxidase and flavin adenine dinucleotide in a mass ratio of 1: 5: 2.8.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 8 days at 10 ℃.
Example 12:
the difference between the embodiment and the embodiment 11 is that in the step S5 of the embodiment, the pH of the brine is adjusted to 3.5 before the antistaling agent is added.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 8.5 days at 10 ℃.
Example 13:
the difference between the embodiment and the embodiment 11 is that in the step S5 of the embodiment, the pH of the brine is adjusted to 5.0 before the antistaling agent is added.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 8.5 days at 10 ℃.
Example 14:
the difference between the embodiment and the embodiment 11 is that in the step S5 of the embodiment, the pH of the brine is adjusted to 6.5 before the antistaling agent is added.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like after being stored for 8.5 days at 10 ℃.
Example 15:
the difference between the embodiment and the embodiment 14 is that in the step S5 of the embodiment, before the antistaling agent is added, the brine is left to stand until the temperature is cooled to 30 ℃.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like when being stored for 9 days at 10 ℃.
Example 16:
the difference between the embodiment and the embodiment 14 is that in the step S5 of the embodiment, before the antistaling agent is added, the brine is left to stand until the temperature is cooled to 40 ℃.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like when being stored for 9 days at 10 ℃.
Example 17:
the present example differs from example 14 in that in step S5 of this example, the brine is allowed to stand until the temperature is cooled to 50 ℃ before the antistaling agent is added.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like when being stored for 9 days at 10 ℃.
Example 18:
the difference between the embodiment and the embodiment 17 is that in the step of S5, the addition amount of the preservative is 1.35% of the mass of the brine.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like when being stored for 9.5 days at 10 ℃.
Example 19:
the difference between the embodiment and the embodiment 17 is that in the step of S5, the addition amount of the preservative is 2.25% of the mass of the brine.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like when being stored for 9.5 days at 10 ℃.
Example 20:
the difference between the embodiment and the embodiment 17 is that in the step of S5, the addition amount of the preservative is 2.84% of the mass of the brine.
The embodiment also provides a duck product prepared by the process.
The duck product prepared by the embodiment has no deterioration phenomena such as putrefaction, acid odor and the like when being stored for 9.5 days at 10 ℃.
Comparative example
Comparative example 1
The comparative example used a commercially available modified atmosphere packaged duck product (purchased from Wuhan Jing Wuren Jia food industry Yuan, Ltd.).
The duck product in the comparative example begins to deteriorate, such as putrefaction, sourness and odor, when preserved at 10 ℃ for 5 days.
Comparative example 2
The difference between the comparative example and the example 1 is that in the step of S5, the preservative is added into the brine for 30min, and the duck products are fished out after the duck products are taken out.
The duck product in the comparative example begins to deteriorate, such as rancid, sour and smelly, when stored at 10 ℃ for 6 days.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (10)
1. The production process of the modified atmosphere packaged duck product is characterized by comprising the following steps:
s1, pretreatment: deicing, cleaning and quick boiling the raw materials of the duck product in water;
s2, brine blending: putting the brine material into water, and decocting for 1-3h to obtain brine;
s3, marinating the product: adding the duck product raw material quick-boiled in the step S1 into the brine obtained in the step S2, boiling, keeping boiling for 10-40min, and soaking for 5-30min with fire;
s4, product seasoning: adding a seasoning into the brine obtained in the step S3, and uniformly mixing and dispersing;
s5, adding a preservative: adding the preservative into the brine obtained in the step S4, taking out after 5-20min, taking out the duck products, and spreading for cooling to obtain semi-finished products;
s6, modified atmosphere packaging: and (5) performing modified atmosphere packaging on the semi-finished product in the step S5 to obtain a finished duck product.
2. The production process of the modified atmosphere packaged duck product as claimed in claim 1, wherein in the step S5, the preservative is prepared from a glucose oxidase complex preparation, sodium erythorbate and nisin in a mass ratio of (30-80): (100-200): (1-4) are compounded.
3. The production process of the modified atmosphere packaged duck product as claimed in claim 2, wherein the glucose oxidase complex preparation is prepared from maltodextrin, glucose oxidase and flavin adenine dinucleotide in a mass ratio of 1: (4-6) and (2-3).
4. The production process of the modified atmosphere packaged duck product as claimed in claim 3, wherein the glucose oxidase complex preparation is prepared from maltodextrin, glucose oxidase and flavin adenine dinucleotide in a mass ratio of 1: (4.8-5.4) and (2.3-2.8).
5. The process for producing modified atmosphere packaged duck product as claimed in claim 4, wherein in step S5, before adding the antistaling agent, the pH of the brine is adjusted to 3.5-6.5.
6. The process for producing modified atmosphere packaged duck product as claimed in claim 5, wherein in step S5, before adding the antistaling agent, the brine is allowed to cool to 30-50 ℃.
7. The production process of the modified atmosphere packaged duck product as claimed in claim 1, wherein in the step of S5, the addition amount of the preservative is 1.31-2.84% of the mass of the brine.
8. The process for producing a modified atmosphere packaged duck product as claimed in claim 1, wherein in the step S2, the brine is prepared from the following raw materials in percentage by weight: 2-3% of pepper, 0.5-1.2% of star anise, 0.2-0.7% of cassia bark, 0.1-0.3% of clove, 0.1-0.3% of bay leaf, 3-5% of pepper, 0.5-1% of fennel, 0.1-0.3% of amomum fruit, 0.3-0.5% of white spirit, 0.5-1% of soy sauce and the balance of water.
9. The production process of the modified atmosphere packaged duck product as claimed in claim 1, wherein in the step S4, the seasonings comprise white granulated sugar, monosodium glutamate, chicken essence and edible salt, and the addition amounts of the white granulated sugar, monosodium glutamate, chicken essence and edible salt based on brine quality as a standard are respectively 3.5-4.5%, 2.5-3.5%, 1.5-2.5% and 1.1-2.1%.
10. A duck product, which is prepared by the production process as claimed in any one of claims 1 to 9.
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