CN112335844A - Preparation method of instant pigeon gizzard leisure product - Google Patents

Preparation method of instant pigeon gizzard leisure product Download PDF

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CN112335844A
CN112335844A CN202011236561.3A CN202011236561A CN112335844A CN 112335844 A CN112335844 A CN 112335844A CN 202011236561 A CN202011236561 A CN 202011236561A CN 112335844 A CN112335844 A CN 112335844A
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pigeon
gizzards
instant
gizzard
pickling
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刘巧瑜
赵文红
曾晓房
吴俊师
陈艳欣
陈海光
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Zhongkai University of Agriculture and Engineering
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    • A—HUMAN NECESSITIES
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    • A—HUMAN NECESSITIES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract

The invention discloses a preparation method of an instant pigeon gizzard leisure product, belonging to the technical field of food processing. The high-quality instant pigeon gizzards are prepared by processes of fishy smell removal, pickling, drying, sterilization, ripening and the like, the influence of 6 process conditions such as pickling concentration, pickling time, drying temperature, drying time, sterilization and heat preservation temperature, sterilization and heat preservation time and the like on sensory evaluation of the instant pigeon gizzards is researched, and the main processing conditions of the instant pigeon gizzards are optimized through a response surface test. Compared with the traditional process, the instant pigeon gizzards prepared by the method have higher safety and are suitable for industrial production, and the obtained product is suitable for being salty, crisp and tender in taste, fresh, fragrant and tough and is a high-quality leisure product pursued by the target.

Description

Preparation method of instant pigeon gizzard leisure product
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation technology of instant pigeon gizzards.
Background
Pigeon gizzards are commonly called pigeon kidneys. Also called pigeon mushroom, is a food material, has small shape, crisp and tender quality, sweet taste, mild nature, no toxicity, and abundant protein, vitamin and iron, and has the effects of benefiting stomach and refreshing mind when being used in diet. The pigeon kidney has higher digestibility, the fat content and the cholesterol content are lower than those of common poultry gizzard stomachs, and the pigeon kidney is beneficial to the health of patients; pigeon gizzards also contain rich pantothenic acid and have good curative effects on hair loss, middle-aged alopecia prematura, hair whitening, premature senility, anemia and the like. If people eat pigeon kidneys frequently, the effects of improving skin cell activity, enhancing skin elasticity, improving blood circulation, and making the face color ruddy can be achieved.
One pigeon gizzard is crisp in quality, but has the problems of small size, less processing and the like, and is not like chicken claw duck neck which is generally known and eaten by people. Sometimes, people buy pigeons from the market to wash and cook, the internal organs of the pigeons are not boiled much or are boiled together with the pigeon meat, and the pigeons are directly thrown away without processing and boiling treatment. With the increasing edible demand, the meat pigeons are bred and slaughtered in factories, and the gizzards of the pigeons are mostly directly removed from the pigeons for rough processing or centralized resale processing. Under the condition, the additional value of the meat pigeons can be greatly reduced, and the nutritional value of the gizzards of the pigeons can not be fully utilized.
With the continuous and rapid development of the food industry, the food processing benefit is increasing day by day, and how to improve the added value of the internal organs of the pigeons is a problem that people need to be deeply researched and developed and an innovative direction for obtaining greater economic benefits.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of instant pigeon gizzards which are rich in nutrition, crisp and tender in taste, fresh, fragrant and tough.
The purpose of the invention is realized by the following technical scheme:
a preparation method of instant Pigeon gizzard leisure products comprises pretreatment and fishy smell removal, wherein Pigeon gizzards are subjected to puncture after the pretreatment, and 3% ginger salt water is adopted for clean soaking for 30min at room temperature when the fishy smell is removed.
The preparation method of the instant pigeon gizzard leisure product specifically comprises the following steps:
(1) selection of raw materials: selecting and purchasing pigeon gizzards which come from non-epidemic areas and pass the inspection of related departments as raw materials; the appearance of the raw materials and the related hygienic indexes must meet the requirements; the quality of the raw materials is an important factor directly influencing the flavor and mouthfeel of the product.
(2) Pretreatment of raw materials: screening Pigeon gizzards with similar specifications, cleaning to remove surface oil and inner surface Pigeon gizzards, cutting open the Pigeon gizzards, cleaning, air drying, and placing in a freezer at-18 deg.C for use; the raw materials are placed in flowing water to be thawed for 30min, the meat quality is in a soft but not stiff state, and 6-8 needle holes are formed in each pigeon gizzard after cleaning, so that the raw materials are conveniently pickled and tasty;
(3) removing fishy smell: pigeon gizzards belong to viscera and have a fishy smell. Soaking in 3% ginger saline at room temperature for 30min to remove fishy smell, and adding appropriate amount of ginger;
(4) pickling: putting the pigeon gizzards into a beaker, adding pickling salt water to immerse the pigeon gizzards, covering a preservative film, and pickling at the temperature of 0-4 ℃;
(5) drying: after pickling, spreading the pigeon gizzards one by one to be hung in a small bell type, and drying in an electric heating blast oven;
(6) packaging: placing the dried and cooled Pigeon gizzards into a smooth transparent food vacuum package, independently vacuum packaging, and refrigerating at 4 ℃;
(7) and (4) sterilization and maturation: autoclaving at 100-121 ℃ for 20-40 min; the cooking effect is achieved only during sterilization, secondary heating is avoided, and the pigeon gizzards are softened.
(8) And (3) storage: and (5) storing the mature product in a refrigerator at 0-4 ℃.
Preferably, in the preparation method of the instant gizzard pigeon leisure product, the mass concentration of the salting saline in the step (4) is 2.1%, and the salting time is 6 hours.
Preferably, in the preparation method of the instant gizzard pigeon leisure product, the drying temperature in the step (5) is 64.5 ℃, and the drying time is 3.0 h.
Preferably, in the preparation method of the instant gizzard pigeon leisure product, the sterilization temperature in the step (7) is 121 ℃, and the sterilization time is 20min
Compared with the prior art, the invention has the following beneficial effects:
1. the invention relates to a preparation method of an instant gizzard pigeon leisure product, which is an improved processing technology and aims to pursue a low-salt high-nutrition, crisp, tender, fresh and fragrant instant gizzard pigeon product, and the instant gizzard pigeon leisure product is convenient to carry and can be directly eaten.
2. The preparation method of the invention maintains the higher edible value and medicinal value of the Pigeon gizzard and simultaneously conforms to the food flavor pursued by people.
3. The invention adopts a one-time sterilization method, avoids softening the pigeon gizzards caused by overheating, and has poor taste.
Drawings
FIG. 1 is a response surface diagram and a contour diagram of interaction between the curing concentration (A) and the drying time (C);
FIG. 2 is a response surface diagram and a contour diagram of interaction between the curing concentration (A) and the drying temperature (B);
FIG. 3 is a response surface diagram and a contour diagram of the interaction of the drying temperature (B) and the drying time (C).
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described by combining the specific examples.
Example 1:
(1) selection of raw materials: the quality of the raw materials is an important factor directly influencing the flavor and taste of the product, the pigeon gizzards which come from non-affected areas and are qualified through the inspection of relevant departments are selected and purchased as the raw materials, and the appearance and relevant sanitary indexes of the raw materials must meet the requirements.
(2) Pretreatment of raw materials: after sampling from a farm, preliminarily screening pigeon gizzards with similar specifications, cleaning to remove impurities such as surface oil and inner surface of the pigeon gizzards, splitting and cleaning the pigeon gizzards, properly airing, packaging, and placing in a freezer at the temperature of-18 ℃ for later use. The raw materials are placed into flowing water to be thawed for 30min, the meat quality is in a soft but not stiff state, and 6-8 gizzard holes are formed in each pigeon gizzard after the raw materials are washed, so that the raw materials are conveniently pickled and tasty.
(3) Removing fishy smell: pigeon gizzards belong to viscera and have a fishy smell. Soaking in 3% ginger saline at room temperature for 30min to remove fishy smell, and adding appropriate amount of ginger.
(4) Pickling: 100g of pigeon gizzards are placed in a 500mL beaker, 300mL of salting saline (with the concentration of 2.1%) is filled in the beaker to immerse the pigeon gizzards, the preservative film is covered, and the pigeon gizzards are salted for 6 hours at the temperature of 0-4 ℃.
(5) Drying: after pickling, the pigeon gizzards are spread out one by one to be hung in a small bell type, and are dried in an electric heating air blast oven. The drying temperature is 64.5 ℃, and the drying time is 3.0 h.
(6) Packaging: and (3-4) putting dried and cooled 15g of pigeon gizzards (3-4) into a 12cm × 17cm × 16 thread smooth transparent food vacuum package, keeping oil stains on the inner and outer surfaces of the bag as far as possible, independently vacuum-packaging, and refrigerating at 4 ℃.
(7) And (4) sterilization and maturation: autoclaving at 121 deg.C for 20 min. The cooking effect is achieved only during sterilization, secondary heating is avoided, and the pigeon gizzards are softened.
(8) And (3) storage: and (5) storing the mature product in a refrigerator at 0-4 ℃.
Example 2: results and analysis of different curing concentrations
The pickling of the pigeon gizzards is mainly carried out by a saline soaking method. The pickling is an important process link in the meat product processing process, and can inhibit the growth of microorganisms, prevent the meat from rotting and enable the meat product to have good color. The flavor of the meat product can be improved through pickling, so that the product has unique flavor. A small amount of salt can remove fishy smell and provide flavor, and also has a certain antiseptic effect and can inhibit the growth of microorganisms.
Table 1 influence of pickling concentration on sensory evaluation of instant pigeon gizzards
Horizontal (%) Appearance of the product Smell(s) Texture structure Taste of the product Taste of the product Total score
1.0 7.20±0.37ab 11.00±0.45a 12.40±0.75a 16.60±0.25b 9.00±0.89ab 56.20±0.58a
1.5 7.40±0.40ab 14.20±0.37b 12.40±0.25a 16.40±0.51b 10.80±0.37c 61.20±0.20b
2.0 8.00±0.00b 17.80±0.37d 15.20±0.37b 17.00±0.45b 11.60±0.25c 69.60±0.81d
2.5 7.00±0.32ab 16.00±0.32c 15.40±0.25b 16.40±0.68b 10.20±0.37bc 65.00±1.05c
3.0 6.80±0.37ab 15.80±0.20c 15.40±0.25b 13.60±0.51a 7.60±0.68a 59.20±1.24b
Note: the difference of the superscript letters on the same column data represents significant difference (p <0.05)
As can be seen from Table 1, the curing concentration has a significant influence on the appearance, smell, texture, taste, flavor and total score. When the saline concentration is 2.0%, the total sensory evaluation value of the instant gizzards of the pigeons is the highest, and the quality is the best.
The salt with a certain concentration has the effect of increasing the water-retaining property of the meat, and has the effects of lustrous light brown, basically compact section and more Q elasticity, crispness and tenderness in appearance, texture and taste; but the sensory scores of the three are slightly approximate and the change is slightly obvious. When saline enters the pigeon gizzards, the smell and the taste fraction of the pigeon gizzards gradually increase along with the increase of the saline concentration, and peak values appear in all projects when the saline concentration is 2.0 percent; when the concentration exceeds 2.0%, the score can be reduced, the cells are in a saturated state, saline water cannot continuously enter the pigeon gizzards, and the pigeon gizzards can be excessively tasty due to excessively high concentration, so that the whole pigeon gizzards can be excessively salty, and the original special flavor of the pigeon gizzards is covered. Modern researches find that the human body function is damaged due to the fact that the salt intake is too high, and the national health trend also promotes and popularizes low-salt foods to the public.
Example 3: results and analysis of Pickling time
TABLE 2 influence of salting time on sensory evaluation of instant Pigeon gizzards
Level (h) Appearance of the product Smell(s) Texture structure Taste of the product Taste of the product Total score
2.0 6.80±0.37a 6.80±0.58a 12.40±0.75a 16.00±0.32b 6.60±0.75b 48.60±2.02a
4.0 7.40±0.40ab 11.80±0.80b 12.40±0.25a 16.00±0.32b 11.80±0.58c 59.40±1.72b
6.0 8.20±0.20b 16.00±0.45c 15.20±0.37b 17.00±0.45b 15.60±0.25d 72.00±0.89c
8.0 6.70±0.32a 16.00±0.32c 15.30±0.25b 16.70±0.68b 13.00±1.02d 67.70±0.97c
10.0 6.60±0.25a 15.20±0.37c 15.40±0.25b 14.40±0.51a 4.60±0.40a 56.20±0.74b
Note: the difference of the superscript letters on the same column data represents significant difference (p <0.05)
As can be seen from Table 2, the salting time has a significant effect on appearance, smell, texture, taste, flavor, and overall score. When the pickling time is 6 hours, the sensory evaluation total score of the instant gizzards of the pigeons is highest, and the quality is optimal.
With the increase of the pickling time, the meat color is slightly bleached during pickling, the appearance of the pigeon gizzards is in a healthy raw meat color, but the pigeon gizzards are not obviously different after being cooked and are light brown. And the smell score also increases gradually along with the increase of time, because the salt solution can cause the blood water in the pigeon gizzards to leach, fishy smell material can be leached out to the pigeon gizzards do not have fishy smell, and the fragrance is natural, and is liked by the person evaluated. The taste score also obviously rises first and then falls, because when the wet-process pickling is tasty, the tasty effect is more obvious along with the continuous prolonging of time, but when the pickling time is more than 6.0h, the over-salty effect of the whole pigeon gizzard can appear.
Example 4: results and analysis of different drying temperatures
TABLE 3 influence of drying temperature on sensory evaluation of instant Pigeon gizzards
Figure BDA0002766885210000061
Note: the difference of the superscript letters on the same column data represents significant difference (p <0.05)
The experimental results in table 3 show that the drying temperature has significant influence on appearance, smell, texture, taste, flavor and total score. When the drying temperature is 60.0 ℃, the total value of the sensory evaluation of the instant gizzards of the pigeons is the highest, and the quality is the best.
The Pigeon gizzards are easy to excessively evaporate water at an overhigh temperature, a large amount of grease seeps out, the skin is dark and crisp, and the appearance and the taste are influenced. With the rise of temperature, the appearance of the pigeon gizzards is obviously changed from grey white, light brown, brown and scorched black, and the smell is slightly fishy, mellow and harmonious, and the scorched smell covers the special flavor of the pigeon gizzards, so that the whole sensory scoring fluctuation is very obvious. After the pigeon gizzards are cooked, the texture and the taste are more obvious, the texture is loose and soft, the taste is soft and is changed into compact, crisp, tender and tough, but when the temperature exceeds 60.0 ℃, the pigeon gizzards can be like dried meat and become flocculent and can be torn, although the chewiness is increased, the brittleness is reduced along with the tenderness, and the pigeon gizzards are not popular.
Example 5: results and analysis of drying time
TABLE 4 influence of drying time on sensory evaluation of instant Pigeon gizzards
Level (h) Appearance of the product Smell(s) Texture structure Taste of the product Taste of the product Total score
1.0 5.20±0.20b 7.20±0.37a 5.20±0.37a 8.80±0.49b 7.00±0.45a 33.40±1.72b
2.0 6.60±0.25c 10.60±0.81b 9.80±0.37b 11.20±0.37c 12.00±0.71b 50.20±1.69c
3.0 8.00±0.00d 14.80±0.37e 15.00±0.32d 16.80±0.58d 14.60±0.40c 69.20±1.32e
4.0 6.40±0.40c 13.20±0.37d 11.00±0.45c 12.00±0.84c 12.40±0.68b 55.00±1.05d
5.0 3.40±0.40a 11.40±0.51c 4.60±0.25a 6.20±0.58a 7.40±0.51a 33.00±0.32a
Note: the difference of the superscript letters on the same column data represents significant difference (p <0.05)
As can be seen from Table 4, the drying temperature has a significant effect on appearance, smell, texture, taste, flavor and overall score. When the drying time is 3.0h, the total value of the sensory evaluation of the instant pigeon gizzards is the highest, and the quality is the best.
When the drying temperature is fixed, the time is too short, and the storage is influenced due to too much residual moisture of the pigeon gizzards; excessive water loss can occur over a long time, and the taste and flavor are slightly poor. As is apparent from table 6, each item shows a trend of increasing first and then decreasing, and the color of the pigeon gizzards is deepened to be scorched black along with the prolonging of the drying time; the change process in smell-fishy smell, umami (special flavor of pigeon gizzard), burnt smell; texture change process-soft, dense, coarse; the change process of the mouthfeel-soft and soft, tasty and refreshing and hard; the change process of the taste is slightly, normally and excessively salty, so the total score changes obviously.
Example 6: determination of Sterilization conditions
TABLE 5 influence of sterilization and temperature preservation on sensory evaluation of instant Pigeon gizzards
Figure BDA0002766885210000071
Note: the difference of the superscript letters on the same column data represents significant difference (p <0.05)
In table 5, the sterilization and heat preservation temperature has significant influence on the texture, taste and total score, and has not significant influence on the appearance, smell and taste. When the sterilization and heat preservation temperature is 121.0 ℃, the sensory evaluation total score of the instant gizzard of the pigeon is the highest, and the quality is the best.
As shown in Table 5, with the rise of the heat preservation temperature, the values of texture, mouthfeel and total score are gradually increased, the texture changes from soft to compact, and the mouthfeel changes from non-resilience to Q-elasticity. Mainly because the meat quality rapidly locks water during autoclaving, keeps compact state and promotes better taste. However, the pigeon gizzards at the temperature of 100.0 ℃ have the illusion of being uncooked because the color of the inner section of the pigeon gizzards is fresh after being heated at high temperature, and the pigeon gizzards are not thoroughly sterilized and have important influence on subsequent storage because the pigeon gizzards are not thoroughly sterilized due to the fact that the pigeon gizzards are not cooked; in combination with the fact that part of bacterial spores in meat products can be killed only under the high-temperature condition, the sterilization temperature of 121.0 ℃ is preferred.
TABLE 6 influence of sterilization and incubation time on sensory evaluation of instant Pigeon gizzards
Figure BDA0002766885210000081
Note: the difference of the superscript letters on the same column data represents significant difference (p <0.05)
In table 6, the sterilization and heat preservation time has significant influence on the texture, taste and total score, and has not significant influence on the appearance, smell and taste. When the sterilization and heat preservation time is 20.0min, the sensory evaluation total score of the instant gizzard of the pigeon is the highest, and the quality is the best.
With the prolonging of the heat preservation time, the values of texture, mouthfeel and total score are gradually reduced, the texture changes from compact to soft, and the mouthfeel changes from Q elastic and refreshing to no resilience. Mainly because the longer the heat preservation is, the longer the pigeon gizzards are soaked in the high-pressure sterilization process; and the time of taking out and cooling after the pigeon gizzards are ripe is prolonged, so that the pigeon gizzards are softened for the second time and finally lose the brittleness of the pigeon gizzards.
And (3) knotting: through the above single-factor test, the appearance, smell, taste, texture and taste of the pigeon gizzards are comprehensively evaluated and compared according to different pickling concentrations, pickling time, drying temperature, drying time, sterilization and heat preservation temperature and heat preservation time, and the optimal preparation factors are 2.0% of pickling concentration, 6h of pickling time, 6 ℃ of drying temperature, 3h of drying time, 121 ℃ of sterilization and heat preservation temperature and 20min of heat preservation time.
Example 7: response surface optimization experimental results and analysis
According to the single-factor experiment result, selecting three factors of curing concentration (A), drying temperature (B) and drying time (C) to design a Box-Benhnken test center combination experiment. 17 sets of experiments were performed based on the response surface design, and the analysis protocol and results are shown in Table 7.
TABLE 7 Box-Behnken design and response value results
Figure BDA0002766885210000091
TABLE 8 results of regression model variance analysis and significance test of process parameters of instant Pigeon gizzards
Type (B) Sum of squares Degree of freedom Mean square F value P value Pr>F Significance of
Model (model) 1473.54 9 163.73 68.63 <0.0001 **
A-Pickling concentration 60.50 1 60.50 25.36 0.0015 *
B-drying temperature 420.50 1 420.50 176.26 <0.0001 **
C-drying time 60.50 1 60.50 25.36 0.0015 *
AB 1.00 1 1.00 0.42 0.5380
AC 25.00 1 25.00 10.48 0.0143 *
BC 4.00 1 4.00 1.68 0.2364
A2 154.12 1 154.12 64.60 <0.0001 **
B2 272.85 1 272.85 114.37 <0.0001 **
C2 384.01 1 384.01 160.96 <0.0001 **
Residual error 16.70 7 2.39×10-3
Missimilitude term 5.50 3 1.83×10-3 0.65 0.6209
Pure error 11.20 4 2.80×10-3
Note 1: r2＝0.9888 R2 adj＝0.9744
Note 2: p <0.0001, highly significant, denoted by; p <0.05, significant, indicated by
Through the significance test of a regression model and a regression equation (table 8, F regression model is 68.63> F0.01, p is 0.0001, F loss is 0.65< F0.05, p is 0.05; simultaneously, R2 of a complex correlation coefficient R analyzed by software is 0.9888, and R2adj is 0.9744 after correction, the equation achieves an extremely significant level, the fitting degree of the result of the experiment is good, the error of the experiment is small, the equation can be used for optimizing the process parameters of the instant gizzard sensory total evaluation results, the instant gizzard.
Example 8: analysis of interaction between factors
As can be seen directly in fig. 1, the interaction of the pickling concentration and the drying time on the quality of instant gizzards of pigeons. Under certain conditions, when the drying time is short, the quality fraction of the instant pigeon gizzards is rapidly increased to a peak value along with the increase of the pickling concentration and then is slowly reduced; when the drying time is longer, the instant gizzard quality score of the pigeon is slowly increased to a peak value along with the increase of the pickling concentration and then is rapidly reduced. The response curve of fig. 1 is steeper, indicating that the interaction between the curing time and the drying time is significant.
Figure 2 is the interaction of the pickling concentration and the drying temperature on the quality of instant gizzards of pigeons. Under certain conditions, when the drying temperature is lower, the quality fraction of the instant gizzard of the pigeon gradually increases to a peak value along with the increase of the curing concentration and then slowly decreases; when the drying time is longer, the instant gizzard quality score of the pigeon is rapidly increased to the peak value along with the increase of the drying time and then is reduced. The contour diagram of fig. 2 is slightly elliptical, which shows that the interaction between the curing concentration and the drying temperature is slightly significant.
As is evident from fig. 3, under certain conditions, when the drying time is short, the instant gizzard quality fraction of the pigeon gradually increases to a peak value along with the increase of the pickling concentration and then slowly decreases; when the drying time is longer, the instant gizzard quality score of the pigeon decreases after the drying time increases to a peak value. The curved view of fig. 3 is slightly bell-shaped, which shows that the interaction between the drying temperature and the drying time is significant.
Prediction and verification of optimal process conditions: the best conditions of the instant pigeon gizzard processing technology are as follows: the curing concentration is 2.11%, the drying temperature is 64.51 ℃, the drying time is 3.09h, and the sensory total score of the instant pigeon gizzards under the condition can reach 89.7. Considering the controllability and convenience of experimental operation, the optimal conditions of the process parameters are modified as follows: the curing concentration is 2.1 percent, the drying temperature is 64.5 ℃, and the drying time is 3.0 h. And the three verification tests are carried out under the condition, the measured average value of the Pigeon gizzard sensory total score is 88.5 scores, and the relative error between the measured average value and the theoretical predicted value of 89.7 scores is very small. The instant pigeon gizzards processed under the condition are proper in saline taste, crisp and tender in mouthfeel, fresh, fragrant and tough, and are a high-quality leisure product pursued by the target.

Claims (5)

1. A preparation method of an instant pigeon gizzard leisure product comprises pretreatment and fishy smell removal, and is characterized in that the pigeon gizzards are subjected to puncture after the pretreatment, and are soaked in 3% ginger saline for 30min at room temperature after the fishy smell removal.
2. The preparation method of the instant gizzard pigeon leisure products according to claim 1, which is characterized by comprising the following steps:
(1) selection of raw materials: selecting and purchasing pigeon gizzards which come from non-epidemic areas and pass the inspection of related departments as raw materials;
(2) pretreatment of raw materials: screening Pigeon gizzards with similar specifications, cleaning to remove surface oil and inner surface Pigeon gizzards, cutting open the Pigeon gizzards, cleaning, air drying, and placing in a freezer at-18 deg.C for use; thawing the raw materials in running water for 30min, cleaning and then pricking 6-8 gizzards of each pigeon;
(3) removing fishy smell: soaking in 3% ginger saline at room temperature for 30min to remove fishy smell, and adding appropriate amount of ginger;
(4) pickling: putting the pigeon gizzards into a beaker, adding pickling salt water to immerse the pigeon gizzards, covering a preservative film, and pickling at the temperature of 0-4 ℃;
(5) drying: after pickling, spreading the pigeon gizzards one by one to be hung in a small bell type, and drying in an electric heating blast oven;
(6) packaging: placing the dried and cooled Pigeon gizzards into a smooth transparent food vacuum package, independently vacuum packaging, and refrigerating at 4 ℃;
(7) and (4) sterilization and maturation: autoclaving at 100-121 ℃ for 20-40 min;
(8) and (3) storage: and (5) storing the mature product in a refrigerator at 0-4 ℃.
3. The preparation method of the instant gizzard pigeon leisure products according to claim 1, wherein the mass concentration of the salting saline obtained in the step (4) is 2.1%, and the salting time is 6 hours.
4. The preparation method of the instant gizzard pigeon leisure products according to claim 1, wherein the drying temperature in the step (5) is 64.5 ℃ and the drying time is 3.0 h.
5. The preparation method of the instant gizzard pigeon leisure products according to claim 1, wherein the sterilization temperature in the step (7) is 121 ℃, and the sterilization time is 20 min.
CN202011236561.3A 2020-11-09 2020-11-09 Preparation method of instant pigeon gizzard leisure product Pending CN112335844A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366120A (en) * 2011-10-20 2012-03-07 重庆鲁渝立强食品有限公司 Spicy gizzard processing technology
CN103404894A (en) * 2013-08-20 2013-11-27 昆明理工大学 Processing technology for flavor duck gizzards
CN103948059A (en) * 2014-05-07 2014-07-30 南通玉兔集团有限公司 Preparing method of tea flavored duck's gizzard
CN105077318A (en) * 2015-08-28 2015-11-25 山东凤祥股份有限公司 Constant temperature snack ready-to-eat meat product and preparation method thereof
CN107692069A (en) * 2017-11-09 2018-02-16 金玉霞 A kind of preparation method of stew in soy sauce duck's gizzard

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366120A (en) * 2011-10-20 2012-03-07 重庆鲁渝立强食品有限公司 Spicy gizzard processing technology
CN103404894A (en) * 2013-08-20 2013-11-27 昆明理工大学 Processing technology for flavor duck gizzards
CN103948059A (en) * 2014-05-07 2014-07-30 南通玉兔集团有限公司 Preparing method of tea flavored duck's gizzard
CN105077318A (en) * 2015-08-28 2015-11-25 山东凤祥股份有限公司 Constant temperature snack ready-to-eat meat product and preparation method thereof
CN107692069A (en) * 2017-11-09 2018-02-16 金玉霞 A kind of preparation method of stew in soy sauce duck's gizzard

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