CN102885322B

CN102885322B - Functional duck meat square leg and preparation method thereof

Info

Publication number: CN102885322B
Application number: CN201210383620.9A
Authority: CN
Inventors: 潘道东; 曹锦轩; 曾小群; 李桦
Original assignee: Ningbo University
Current assignee: Ningbo University
Priority date: 2012-10-11
Filing date: 2012-10-11
Publication date: 2014-06-25
Anticipated expiration: 2032-10-11
Also published as: CN102885322A

Abstract

本发明公开了一种功能性鸭肉方腿及其制备方法，特点是包括以下步骤：将鸭宰杀、烫退毛、去内脏、清洗干净后，取其脯肉和腿肉，涂抹硝酸盐、异抗坏血酸钠及复合磷酸盐的混合物进行腌制，加入枸杞汁与核桃及乳蛋白混合酶解液、猪背膘、配料及谷氨酰胺转氨酶和乳酸菌发酵剂，斩拌混合均匀，注模成型，保温酶解，冷冻成型，脱模，真空包装，蒸煮熟制，微波杀菌，冷却，得到一种富含乳酸菌胞外多糖和多肽及氨基酸的功能性鸭肉方腿制品，优点是降低磷酸盐用量，提高肉制品的乳化稳定性、热稳定性、保水性和凝胶能力，不仅风味独特，而且具有抗氧化、抗血管紧张素转化酶、促进钙吸收及免疫调节功能。The invention discloses a functional square leg of duck meat and a preparation method thereof, which is characterized in that it comprises the following steps: after the duck is slaughtered, scalded, depilated, viscera removed and cleaned, the preserved meat and leg meat are taken and smeared with nitrate, The mixture of sodium erythorbate and compound phosphate is marinated, adding wolfberry juice, walnut and milk protein mixed enzymolysis solution, pig backfat, ingredients, glutamine transaminase and lactic acid bacteria starter, chopping and mixing evenly, injection molding, Heat preservation and enzymatic hydrolysis, freezing and forming, demoulding, vacuum packaging, steaming and cooking, microwave sterilization, and cooling to obtain a functional duck meat square leg product rich in lactic acid bacteria exopolysaccharides, polypeptides and amino acids. The advantage is to reduce phosphate The dosage is to improve the emulsification stability, thermal stability, water retention and gel ability of meat products. It not only has unique flavor, but also has anti-oxidation, anti-angiotensin converting enzyme, promotion of calcium absorption and immune regulation functions.

Description

A kind of functional duck side leg and preparation method thereof

Technical field

The present invention relates to a kind of duck side leg, especially relate to a kind of functional duck side leg and preparation method thereof.

Background technology

The nutritive value of duck is very high, and protein content is high, and fat content is low, duck be in meat B family vitamin and content of vitamin E more, the content of the mineral matters such as potassium, iron, copper, zinc is also all very abundant.Duck is nutritious, and especially suitable summer and autumn are edible, can supplement outspent nutrition, can eliminate again the discomfort that hot summer weather brings to human body.Duck taste is sweet, salty, and cold nature has that tonifying-Yin and nourishing-stomach, clearing lung-heat are enriched blood, effect of inducing diuresis for removing edema, can be used for the diseases such as bruise headache, deficiency of Yin insomnia, cough with lung heat, nephritic dropsy, difficult urination, low-heat.Record in " daily book on Chinese herbal medicine ": function that duck can " be grown the five internal organs three the moon, the heat of clear consumptive disease, the Xie Shui that enriches blood, nourishing the stomach to improve the production of body fluid " etc.

Matrimony vine taste is sweet, property flat, be rich in the various active compositions such as LBP-X, protein, trace element, vitamin, mineral matter, flavonoids, not only have moistening lung, clearing liver, nourshing kidney, beneficial gas, qi-restoratives, dispel the wind, the function such as improving eyesight, the in addition effect such as antitumor, anti-ageing, antifatigue, reducing blood lipid, immunological regulation.Walnut has another name called English walnut, Longevity, and its pulp is nutritious, keeps fit to mend brain, the effect of preserving youthful looks and lengthening one's life, the good merchantable brand of promoting longevity for the successive dynasties.The nutrition of walnut kernel is very abundant, fatty 69 g of every 100 g walnut kernel, protein 19.6 g, carbohydrate 5.4 g, inorganic salts 1.9 g, calcium 43 mg, iron 3.9 mg, carrotene 0.16 mg, thiamine B 10.3 mg, Cobastab 20.11 mg, nicotinic acid 1.7 mg etc.Phosphatide in walnut has good protective effect to cranial nerve.

Shi Yang duck big country of China, billions of of year amounts of butchering, account for global more than 80%.But the duck converted products of China is more single, mainly, taking sauce, halogen, burning, roasting product as main, the intensive processing products such as duck side's leg are almost there are no industrialization, large-scale production.Side's leg is taking livestock and poultry meat as primary raw material, be aided with the fillers such as plant protein powder, add again the flavouring such as salt, sugar, wine, monosodium glutamate, spice, and add quality improver carragheen etc., and the material such as colour former, water-loss reducer, adopt and pickle, cut processing technologys such as mixing (or emulsification), boiling and make.It is rectangle, meat pinkiness, and section moulding, the degree of saltiness is agreeable to the taste, and old children is all suitable, is the fast food instant food that people like.But domestic foreign side leg product variety is single, also do not utilize duck to prepare the correlative study report of functional side's leg.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of emulsion stability, heat endurance, water-retaining property and gelling ability that improves meat products, not only unique flavor of one is provided, and there is anti-oxidant, antiangiotensin invertase (ACE), promote calcium to absorb and the functional duck side leg of immunoloregulation function and preparation method thereof.

The present invention solves the problems of the technologies described above adopted technical scheme: a kind of functional duck side leg, duck is slaughtered, scald and pluck, remove internal organ, after cleaning up, get its dried meat meat and das Beinfleisch, smear nitrate, the mixture of sodium isoascorbate and composite phosphate is pickled, add wolfberry juice and walnut and lactoprotein mixed enzymolysis liquid, pig back fat, batching and glutamine transaminage and lactic acid bacteria fermenting agent, cut to mix and mix, casting, insulation enzymolysis, freeze forming, the demoulding, vacuum packaging, boiling shortening, microwave disinfection, cooling, obtaining one is rich in Exopolysaccharides Produced by Lactic Acid Bacteria and polypeptide and amino acid and has anti-oxidant, antiangiotensin invertase, promote duck side's leg goods of calcium and immunoloregulation function.

A preparation method for functional duck side leg, specifically comprises the following steps:

(1) preparation of duck: after duck is slaughtered, scalds and pluck, go internal organ, clean up, get its dried meat meat and das Beinfleisch;

(2) pickle: after natrium nitrosum, sodium nitrate and composite phosphate are added to and mixed in duck, the refrigerator that is placed in 2～6 DEG C is pickled 20～24 hours, and the addition of its Sodium Nitrite, sodium nitrate and composite phosphate is that every kilogram of duck adds 0.02-0.03 gram of natrium nitrosum, 0.05-0.08 gram sodium nitrate, 1.0-1.5 gram compound phosphoric acid;

(3) tumbling: pickle after end, add salt in the ratio of duck gross mass 2.0～2.5%, after mixing, at 4～8 DEG C, carry out intermittent vacuum tumbling, i.e. tumbling 25min, stop 10min, tumbling 25min again, repeatedly for several times, until 2～3 hours, tumbler rotating speed is 20～25rpm, and vacuum is 0.07～0.08MPa;

(4) preparation of wolfberry juice: FRUCTUS LYCII is cleaned up with clear water, add 1 g/L aqueous ascorbic acid of 4 times of volumes, in 90 DEG C of 30min that precook, be cooled to 60-70 DEG C, 4-6 hour is extracted in insulation, with the filtration of 50-60 order screen pack, residue repeats to extract once, and filtrate is merged;

(5) preparation of Walnut Milk: water is heated to 70-75 DEG C, in every kg water, add 4-5 gram of NaOH, after dissolving, the walnut cleaning up is immersed in to 15-20 min in NaOH solution, pulling water out constantly rinses and removes seed coat, until pH≤7.50 of flushing liquor, again by walnut kernel and wolfberry juice in mass ratio the ratio of 1:4-5 mix defibrination, adopt 60-80 order screen pack on fiberizer, to carry out screenings separation, filtrate obtains containing the Walnut Milk of wolfberry juice again with colloid mill fine grinding;

(6) preparation of mixed hydrolysis liquid: obtaining Walnut Milk mixed liquor after adding the skimmed milk powder of Walnut Milk quality 25-30% or the PURE WHEY of 15-20% to mix in the Walnut Milk of wolfberry juice, be heated to 75-85 DEG C of insulation sterilization 10-15 minute, be cooled to 40-42 DEG C, the trypsase that the vigor that adds again Walnut Milk mixed liquor quality 0.03-0.06% in Walnut Milk mixed liquor is 250-300U/mg, the vigor of 0.01-0.02% is the Lactobacillus helveticus protein in cell wall enzyme of 500-1000U/mg, the vigor of 0.02-0.08% is after the flavor protease of 20-40u/mg mixes, at 40-42 DEG C of enzymolysis 4-6 hour, obtain mixed hydrolysis liquid H, after adding the konjac glucomannan of mixed hydrolysis liquid H quality 0.25-0.30% and the mixture of the sodium alginate of 0.30-0.50% composition or the yolk powder of the carragheen of 0.8-0.9% or the monoglyceride of the edible gelatin of 0.5-0.8% and 0.6-0.8% or the lecithin of 0.6-0.8% or 2.0-3.0% to mix in described mixed hydrolysis liquid H, obtain mixed liquor M, be cooled to 4-10 DEG C stand-by,

(7) prepare burden, mix: the good duck of tumbling is placed in cutmixer, adds the peeling pig back fat of duck quality 5-6%, vacuum is cut and mixed 5-10min and mix, and obtains the first mixture; The mixed liquor M that adds in mass ratio soyabean protein powder, the corn breast of 6-10% or the purple sweet potato powder of 3-5% of the first mixture quality 10-15% or mung bean flour, 20-25% in the first mixture, obtains the second mixture; In the second mixture, add again micrococcus luteus leavening or the Lactobacillus plantarum of the Pediococcus acidilactici of Lactococcus lactis, 0.30-0.50% of white wine, the 0.50-0.80% of five-spice powder, the 0.5-0.8% of ethyl maltol, the 0.05-0.08% of monosodium glutamate, the 0.01-0.02% of glutamine transaminage, the 0.05-0.08% of salt, 2.0% white sugar, 0.50% lactose, the 0.15-0.25% of the second mixture quality 2.0% or variation sheet coccus or Pediococcus pentosaceus, 0.30-0.50%, mix to obtain the 3rd mixture with mixer;

(8) casting, fermentation, freezing sclerosis: the 3rd mixture is filled in stainless steel square ham mould, compressing after, be placed in fermentation 6-12 hour in the fermenting cellar of 35-38 DEG C, take out in the freezer below-20 DEG C freezing;

(9) demoulding, vacuum packaging: after freezing sclerosis 2-6 hour, take out the demoulding, vacuum packaging;

(10) boiling, microwave disinfection: vacuum packet is installed to product and put into the water-bath of 85-90 DEG C, keep a period of time, until the central temperature of product is while reaching 85 DEG C, then maintain 25-30 minute, take out and strengthen disinfection equipment with tunnel type micro wave again, sterilization 10-30 second at 80 DEG C, the cooling functional duck side leg finished product that obtains.

Described composite phosphate be sodium phosphate trimer, calgon and sodium pyrophosphate in mass ratio the ratio of 2:1.5:1 mix.

Described Lactococcus lactis, Pediococcus acidilactici and micrococcus luteus leavening, their viable count content is 10 ⁷cfu/mL.

Described corn breast moisture is 50%.

Compared with prior art, the invention has the advantages that: disclose first the method for utilizing duck preparation to there is anti-oxidant, anti-ACE, the absorption of promotion calcium and immunoloregulation function ferment local-flavor side leg.Compared with the conventional method, this preparation method is owing to having added fructus lycii extracted solution, and additional pigment has again reduced the consumption of nitrate and nitrite simultaneously; Owing to having added walnut and milk protein hydrolysate and through exogenous protease enzymolysis and lactobacillus-fermented, the free aminoacid content of product has improved 35%, content of peptides has improved 30%; Owing to having added glutamine transaminage, improve emulsion stability, heat endurance, water-retaining property and the gelling ability of meat products, institutional framework densification, composite phosphate consumption has reduced by 50%, and has abundant flavor substance, and products taste is better.In addition owing to adopting Lactococcus lactis fermentation, the exocellular polysaccharide that it is secreted and LBP-X have improvement side's leg matter structure, anti-oxidant and immunoloregulation function, walnut and lactoprotein produce anti-ACE(through enzymolysis and lactobacillus-fermented and refer to ACE it has the effect that promotes that blood pressure raises), anti-oxidant, short calcium absorbs and the serial active peptide such as immunological regulation, therefore the duck side of the fermentation leg unique flavor of developing, and there is anti-oxidant, anti-ACE, the absorption of promotion calcium and immunoloregulation function; And, due to boiling and microwave disinfection are combined, improve the shelf-life of product, store at normal temperatures the shelf-life and can reach 3 months.

detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail.

One, experimental determining method

Pretreatment of raw material: take 100 grams of appropriate functional duck side leg products, add in 100 grams of distilled water, fully being twisted into meat with refiner starches, centrifugal (4500r/min, 20min), get supernatant, this supernatant Vacuum Concentration at 50 DEG C, to 50% of original volume, is used for measuring its anti-oxidant and inhibition ACE and immunoregulatory activity by this concentrate.

1, oxidation resistance index determining

(1) mensuration of TAC:

In oxidation reaction system, add the concentrate of centrifugal gained, utilize Fenton reaction system to produce hydroxy radical, using ascorbic acid as positive control, after reaction finishes, measure light absorption value in 510nm place; TAC calculates by formula below:

(2) mensuration of ultra-oxygen anion free radical: in reaction system, the changing value that the ultra-oxygen anion free radical that every liter of sample suppresses at 37 DEG C of reaction 40min is equivalent to the ultra-oxygen anion free radical that the vitamin C of 1mg suppresses is a unit of activity:

oD ₁: the absorbance of control tube; OD ₂: the absorbance of measuring pipe; OD ₃: the absorbance of standard pipe;

(3) mensuration of hydroxy radical: Fenton reaction is the chemical reaction of modal generation hydroxy radical, H ₂o ₂amount and Fenton reaction produce hydroxy radical and be directly proportional, when giving after electron acceptor, use gress reagent colour development, formation red material, its colour generation and hydroxy radical number proportional:

standard pipe concentration is 8.824mmol/L; Sampling amount is 1mL; OD ₁: the absorbance of control tube; OD ₂: the absorbance of measuring pipe; OD ₃: the absorbance of standard pipe; OD ₄: the absorbance of blank tube.

2, ACE suppresses determination of activity

ACE suppresses determination of activity: the solution that with the 0.1 mol/L borate buffer solution (pH8.3) that contains 0.3mol/L NaCl, HHL is made into 5.0mmol/L.In 10mL test tube, add 5.0mmol/LHip-His-Leu solution and the 80 μ L samples (meat slurry supernatant) of 200 μ L, at 37 DEG C, be incubated after 3min, add again 20 μ L ACE solution (to be dissolved in distilled water, vigor is 0.1U/mL), after mixing, at 37 DEG C, be incubated 30min, add again the hydrochloric acid solution of 1.0mol/L of 250 μ L with cessation reaction, add again 1.7mL ethyl acetate, after 15s vibration mixes, leave standstill 5min, with the ethyl acetate layer of pipette, extract 1.0mL, 120 DEG C of oven for drying, add 1.0mL distilled water, after mixing, measure absorbance at 228nm place.

ACE inhibiting rate (%)=[(B-A)/B] × 100%; Wherein: A is while containing sample, the reacted absorbance of ACE and HHL; B is while replacing sample with distilled water, the reacted absorbance of ACE and HHL.

3, immune indexes is measured

(1) animal used as test grouping and gavage

60 mouse are divided into 3 groups at random, 20 every group.Three groups are respectively Normal group, endoxan (CY) control group, CY+ duck side leg extraction concentrate group.Adapt to after one week mouse, start gavage, Normal group and CY control group gavage every day physiological saline 0.30ml/10g body weight, duck side's leg extracts concentrate group gavage every day 0.20ml/10g body weight, continuous 30 days.At first 5 days of gavage, except Normal group, other the three groups of isometric endoxan 100mg/kg of lumbar injection every day body weight;

(2) organ index computing formula

Each group mouse is weighed after last administration 24h, tail venous blood sampling, and de-cervical vertebra is put to death after mouse, cuts open and gets liver, spleen and thymus gland.Blot to weigh on electronic balance with filter paper and calculate spleen index and thymus index:

Thymus gland (spleen) index=

(3) phagocytic index is measured

Clean up index k=

, phagocytic index α=

k: the not calibrated index of engulfing; OD ₁: blood specimen OD value 2 minutes time; OD ₂: blood specimen OD value 20 minutes time).

4, promote calcium to absorb index determining

(1) animal used as test grouping and raising

Experiment mice is raised after 1 week with normal diet adaptability, fasting 12 h, be divided at random five groups of A, B, C, D, E by body weight, be respectively low calcium feed control group, low calcium feed replenish the calcium group, normal feed control group, low calcium Feed Sample low dose group and low calcium Feed Sample high dose group, every group 10, ad lib feed, drinks deionized water.Per os gavage gives calcium carbonate and sample.The group of the replenishing the calcium amount of replenishing the calcium every day is 4.5 milligrams/.Experiment periods is 4 weeks, weighs weekly 1 time;

(2) experimental index and assay method

1. body weight: after fasting 12 h, weigh in, 1 time weekly.

2. femur weight in wet base, dry weight and length: experiment finishes rear execution mouse, separates bilateral femur, rejects after muscle and manadesma, claims weight in wet base; Get left side femur and be dried to constant weight in 80 DEG C of baking ovens, weigh key heavy, vernier caliper measurement length.

3. Femur index: bilateral femur weight/body weight is calculated Femur index.

4. calcium content of bone: the mensuration of calcium content of bone: animal feeding was put to death after 4 weeks, separated right side femur is dried to constant weight for 80 DEG C in baking oven, weighs key heavy.The gauze parcel that left side femur soaks with physiological saline, stored refrigerated standby survey.

Atomic absorption spectrophotometer running parameter is: wavelength 422.7nm; Spectral band-width 2nm; Lamp current 4mA.

Standard calcium curve: get calcium standard solution, be mixed with respectively the standard series of 0,2.5,5,10,15,20 μ g/ml.

The preparation of sample solution: get mouse and dry the left side femur to constant weight, be placed in beaker in tall form, add mixed acid (nitric acid: perchloric acid=4:1), upper cover surface plate, hot digestion on electric hot plate, until water white transparency.Sample is finally settled to 25ml, then gets respectively 0.2ml, and constant volume, to 10ml, is equivalent to dilute 1250 times.

The measurement and calculation of sample: the solution of constant volume after cancellationization, with reagent blank liquid zeroing working sample solution, the content of calcium in calculation sample.Computing formula is as follows: X (mg/g)=[(C ₁-C ₀) * 1250/ (M*1000)];

In formula: X is calcium in sample constituent content (mg/g); C ₁for the concentration (μ g/ml) of element in working sample; C ₀for the concentration (μ g/ml) of element in reagent blank liquid; M sample quality (g).

5. femur density measurement

Measuring principle: according to Archimedes' principle (Archmedes ' principle), the difference of the weight of solid in empty G&W is the buoyancy that solid is subject in water, also be the weight that solid is discharged water, can obtain the volume of discharged water according to the density of water, this volume is the volume of solid, then is obtained the density of solid by volume and airborne weight.

Determination step: the ossis exposing by the key end of femur is extracted marrow out, by femur in baking oven 80 DEG C dry to constant weight; The femur sample of drying is put in the measuring cup on instrument top and is measured, and obtains the aerial weight A of femur, then femur sample is put into the measuring cup that bottom is filled with water, and obtains the buoyancy P of femur in water after balance, obtains femur density Q according to following formula ₁: Q ₁=(A/P) × Q ₀(g/cm ³) Q in formula ₀for the density of water.

6. data analysis: experimental data is carried out one-way analysis of variance with SPSS14.0 software, and experimental result represents with mean+SD.

Two, detailed description of the invention

Embodiment 1

A kind of functional duck side of the present invention leg, duck is slaughtered, scald and pluck, remove internal organ, after cleaning up, get its dried meat meat and das Beinfleisch, smear nitrate, the mixture of sodium isoascorbate and composite phosphate, pickle, add wolfberry juice and walnut and lactoprotein mixed enzymolysis liquid, pig back fat, white sugar and lactose, the batchings such as salt and glutamine transaminage and lactic acid bacteria fermenting agent, cut to mix and mix, casting, insulation enzymolysis, freeze forming, the demoulding, vacuum packaging, boiling shortening, microwave disinfection, cooling, obtaining one is rich in Exopolysaccharides Produced by Lactic Acid Bacteria and polypeptide and amino acid and has anti-oxidant, antiangiotensin invertase, promote duck side's leg goods of calcium and immunoloregulation function, its preparation method specifically comprises the following steps:

(2) pickle: after mixing with duck by the amount of 0.02 gram of natrium nitrosum of every kilogram of meat interpolation, 0.05 gram of sodium nitrate, 1.0 grams of composite phosphates, the refrigerator that is placed in 2 DEG C is pickled 24 hours;

(3) tumbling: pickle after end, add salt in 2.0～2.5% ratio of duck gross mass, after mixing, at 4～8 DEG C, carry out intermittent vacuum tumbling, i.e. tumbling 25min, stop 10min, tumbling 25min again, repeatedly for several times, until 2～3 hours, tumbler rotating speed is 20 rpm, and vacuum is 0.07MPa;

(4) preparation of wolfberry juice: FRUCTUS LYCII is cleaned up with clear water, add 1 g/L aqueous ascorbic acid of 4 times of volumes, in 90 DEG C of 30 min that precook, be cooled to 60-70 DEG C, 4-6 hour is extracted in insulation, with the filtration of 50-60 order screen pack, residue repeats to extract once, and filtrate is merged;

(5) preparation of Walnut Milk: water is heated to 70-75 DEG C, in every kg water, add 4 grams of NaOH, after dissolving, the walnut cleaning up is immersed in to 15 min in time alkali, pulling water out constantly rinses and removes seed coat, until pH≤7.50 of flushing liquor, walnut kernel and wolfberry juice 1:4 mixing defibrination in mass ratio again, adopts 60 order screen packs on fiberizer, to carry out screenings separation, and filtrate obtains the Walnut Milk containing wolfberry juice with colloid mill fine grinding again;

(6) preparation of mixed hydrolysis liquid: in mass ratio containing adding 25% skimmed milk powder in the Walnut Milk of wolfberry juice, after mixing, be heated to 75 DEG C of insulation sterilizations 10 minutes, be cooled to 40 DEG C, add respectively the trypsase that 0.03% (w/w) vigor is 250-300U/mg therein, the Lactobacillus helveticus protein in cell wall enzyme (w/w) that 0.01% (w/w) vigor is 500-1000U/mg, the flavor protease that 0.02%(w/w) vigor is 20-40u/mg, after mixing at 40-42 DEG C of enzymolysis 4-6 hour, obtain mixed hydrolysis liquid H, in this mixed hydrolysis liquid H, add the carragheen of 0.8% (w/w), the monoglyceride of 0.6% (w/w), after mixing, obtain mixed liquor M, be cooled to 4-10 DEG C stand-by,

(7) prepare burden, mix: the good duck of tumbling is placed in cutmixer, adds the peeling pig back fat of duck mass ratio 5%, vacuum is cut and mixed 5-10min and mix, and obtains the first mixture; In the first mixture, add in mass ratio the soyabean protein powder of 10-15%, 6% corn breast, 20% mixed liquor M, obtain the second mixture; In the second mixture, add in mass ratio again monosodium glutamate, 0.01% ethyl maltol, 0.05% five-spice powder, 0.5% white wine, 0.50% Lactococcus lactis and 0.30% Pediococcus acidilactici and 0.30% the micrococcus luteus leavening of 2.0% salt, 2.0% white sugar, 0.50% lactose, 0.15% glutamine transaminage, 0.05-0.08%, mix to obtain the 3rd mixture with mixer;

(8) casting, fermentation, freezing sclerosis: the 3rd mixture is filled in the stainless steel square ham mould that can fill 250-500 gram of compound, after compressing, be placed in the interior fermentation of the fermenting cellar 6-12 hour of 35-38 DEG C, take out in the freezer below-20 DEG C freezing;

(10) boiling, microwave disinfection: the water-bath that vacuum packet is installed to product and puts into 85-90 DEG C of left and right, keep a period of time, until the central temperature of product is while reaching 85 DEG C, then maintain 25-30 minute, take out the cooked tunnel type micro wave strengthening of the YQ series poultry and egg fish disinfection equipment of producing with Science & Technology Development Co., Ltd. of blue and green food fresh keeping forever of Nanjing again, sterilization 10-30 second at 80 DEG C, cooling finished product.

Embodiment 2

With embodiment 1, its difference is: after mixing with duck by the amount of 0.025 gram of natrium nitrosum of every kilogram of meat interpolation, 0.065 gram of sodium nitrate, 1.25 grams of composite phosphates in step (2), the refrigerator that is placed in 4 DEG C is pickled 22 hours, step is pickled after end in (3), adds salt in 2.25% ratio of duck gross mass, after mixing, at 6 DEG C, carries out intermittent vacuum tumbling, and tumbler rotating speed is 22.5 rpm, and vacuum is 0.075MPa, in step (5), in every kg water, add 4.5 grams of NaOH, after dissolving, the walnut cleaning up is immersed in to 17.5 min in time alkali, walnut kernel and wolfberry juice 1:4.5 mixing defibrination in mass ratio, adopt 70 order screen packs on fiberizer, to carry out screenings separation, in step (6) in mass ratio containing adding 27.5% skimmed milk powder in the Walnut Milk of wolfberry juice, after mixing, be heated to 80 DEG C of insulation sterilizations 12.5 minutes, be cooled to 41 DEG C, add respectively the trypsase that 0.045% (w/w) vigor is 250-300U/mg therein, the Lactobacillus helveticus protein in cell wall enzyme (w/w) that 0.015% (w/w) vigor is 500-1000U/mg, the flavor protease that 0.05%(w/w) vigor is 20-40u/mg, after mixing at 40-42 DEG C of enzymolysis 4-6 hour, obtain mixed hydrolysis liquid H, in this mixed hydrolysis liquid H, add the carragheen of 0.85% (w/w), the monoglyceride of 0.7% (w/w) obtains mixed liquor M, in step (7), the good duck of tumbling is placed in cutmixer, adds the peeling pig back fat of duck mass ratio 5.5%, vacuum is cut and is mixed 7.5min and mix, and obtains the first mixture, in the first mixture, add in mass ratio 12.5% soyabean protein powder, 8% corn breast, 22.5% mixed liquor M, obtain the second mixture, in the second mixture, add in mass ratio white wine, 0.65% Lactococcus lactis, 0.40% Pediococcus acidilactici and 0.40% the micrococcus luteus leavening of 0.20% glutamine transaminage, 0.065% monosodium glutamate, 0.015% ethyl maltol, 0.07% five-spice powder, 0.5-0.8%, mix to obtain the 3rd mixture with mixer.

Embodiment 3

With embodiment 1, its difference is: after mixing with duck by the amount of 0.03 gram of natrium nitrosum of every kilogram of meat interpolation, 0.08 gram of sodium nitrate, 1.5 grams of composite phosphates in step (2), the refrigerator that is placed in 6 DEG C is pickled 20 hours; Step is pickled after end in (3), adds salt in 2.5% ratio of duck gross mass, after mixing, at 8 DEG C, carries out intermittent vacuum tumbling, and tumbler rotating speed is 25 rpm, and vacuum is 0.08MPa; Step is heated to 70-75 DEG C by water in (5), in every kg water, add 5 grams of NaOH, after dissolving, the walnut cleaning up is immersed in to 20 min in time alkali, walnut kernel and wolfberry juice 1:5 mixing defibrination in mass ratio, adopt 80 order screen packs on fiberizer, to carry out screenings separation; In step (6) in mass ratio containing adding 30% skimmed milk powder in the Walnut Milk of wolfberry juice, then add respectively Lactobacillus helveticus protein in cell wall enzyme (w/w), 0.08%(w/w that trypsase, 0.02% (w/w) vigor that 0.06% (w/w) vigor is 250-300U/mg is 500-1000U/mg) the vigor flavor protease that is 20-40u/mg, after mixing at 40-42 DEG C of enzymolysis 4-6 hour, obtain mixed hydrolysis liquid H, the monoglyceride that adds the carragheen, 0.8% (w/w) of 0.9% (w/w) in this mixed hydrolysis liquid H, obtains mixed liquor M; In step (7), the good duck of tumbling is placed in cutmixer, adds the peeling pig back fat of duck mass ratio 6%; In the first mixture, add in mass ratio 15% soyabean protein powder, 10% corn breast, 25% mixed liquor M, obtain mixture 2; In the second mixture, add in mass ratio again 0.25% glutamine transaminage, 0.08% monosodium glutamate, 0.02% ethyl maltol, 0.08% five-spice powder, 0.8% white wine, 0.80% Lactococcus lactis and 0.50% Pediococcus acidilactici, 0.50% micrococcus luteus leavening.

Embodiment 4

With embodiment 2, its difference is: in step (6), in mass ratio at the PURE WHEY containing adding 15-20% in the Walnut Milk of wolfberry juice, add the edible gelatin of 0.5-0.8%, the lecithin of 0.6-0.8% in mixed hydrolysis liquid H; In step (7), in the first mixture, add in mass ratio the purple sweet potato powder of 3-5%; In the second mixture, add the variation sheet coccus of 0.30-0.50%, the Lactobacillus plantarum of 0.30-0.50%; In step (8), the 3rd mixture is filled in the mould of the high 30-40 of being respectively centimetre * 20-30 centimetre * 3-4 centimetre of the wide * of long *, compressing.

Embodiment 5

With embodiment 5, its difference is: in step (6), in mass ratio at the PURE WHEY containing adding 15-20% in the Walnut Milk of wolfberry juice, add the mixture of the konjac glucomannan of 0.25-0.30% and the sodium alginate of 0.30-0.50% composition, the yolk powder of 2.0-3.0% in mixed hydrolysis liquid H; In step (7), in the first mixture, add in mass ratio the mung bean flour of 3-5%; In the second mixture, add the Lactobacillus plantarum of 0.30-0.50% Pediococcus pentosaceus, 0.30-0.50%.

Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention is also not limited to above-mentioned giving an example.Those skilled in the art are in essential scope of the present invention, and variation, remodeling, interpolation or the replacement made, also should belong to protection scope of the present invention, and protection scope of the present invention is as the criterion with claims.

Claims

1. a preparation method of functional duck meat square leg, is characterized in that specifically comprising the following steps:

(1) Preparation of duck meat: After the duck is slaughtered, blanched, depilated, viscerated and cleaned, the preserved meat and leg meat are taken;

(2) Pickling: Add sodium nitrite, sodium nitrate and compound phosphate to the duck meat and mix well, then marinate in a refrigerator at 2-6°C for 20-24 hours, in which sodium nitrite, sodium nitrate and The amount of compound phosphate added is 0.02-0.03 grams of sodium nitrite, 0.05-0.08 grams of sodium nitrate, and 1.0-1.5 grams of compound phosphate per kilogram of duck meat;

(3) Tumbling: After marinating, add salt according to the proportion of 2.0-2.5% of the total mass of duck meat. After mixing, perform intermittent vacuum tumbling at 4-8°C, that is, tumbling for 25 minutes and stopping for 10 minutes. Tumble for another 25 minutes, repeat several times until 2-3 hours, the speed of the tumbler is 20-25rpm, and the vacuum degree is 0.07-0.08MPa;

(4) Preparation of wolfberry juice: Wash the wolfberry fruit with clean water, add 4 times the volume of 1g/L ascorbic acid aqueous solution, pre-boil at 90°C for 30min, cool down to 60-70°C, keep warm and extract for 4-6 hours, use 50 -Filtrate with a 60-mesh filter, extract the residue once more, and combine the filtrates;

(5) Preparation of walnut milk: heat water to 70-75°C, add 4-5 grams of NaOH per kilogram of water, soak the cleaned walnuts in NaOH solution for 15-20 minutes after dissolution, remove and rinse with water to remove Seed coat, until the pH of the washing liquid is less than or equal to 7.50, then walnut kernels and wolfberry juice are mixed and refined in a ratio of 1:4-5 by mass, and a 60-80 mesh filter is used to separate pulp and slag on a refiner, and the filtrate is again Finely grind with a colloid mill to obtain walnut milk containing wolfberry juice;

(6) Preparation of mixed hydrolyzate: Add skim milk powder with 25-30% walnut milk mass or 15-20% whey protein powder to walnut milk containing wolfberry juice and mix evenly to obtain walnut milk mixture, heat to Insulate and sterilize at 75-85°C for 10-15 minutes, cool to 40-42°C, then add trypsin, 0.01-0.02 % of Lactobacillus helveticus cell wall protease with an activity of 500-1000U/mg and 0.02-0.08% flavor protease with an activity of 20-40u/mg are mixed evenly, and enzymolyzed at 40-42°C for 4-6 hours to obtain a mixed Hydrolyzate H; add a mixture of 0.25-0.30% konjac gum and 0.30-0.50% sodium alginate or 0.8-0.9% carrageenan or 0.5-0.8% of the mixed hydrolyzate H to the mixed hydrolyzate H % edible gelatin and 0.6-0.8% monoglyceride or 0.6-0.8% lecithin or 2.0-3.0% egg yolk powder are evenly mixed to obtain a mixed liquid M, which is cooled to 4-10°C for use;

(7) Ingredients and mixing: Put the tumbled duck meat in the chopping machine, add the skinless pig backfat with 5-6% of the duck meat mass, chop and mix in a vacuum for 5-10 minutes and mix evenly to get the first mixture Add soybean protein powder of the first mixture quality 10-15%, sweet corn milk of 6-10% or 3-5% purple sweet potato powder or mung bean powder, 20-25% mixing in the first mixture by mass ratio liquid M to obtain the second mixture; then add 2.0% salt, 2.0% white sugar, 0.50% lactose, 0.15-0.25% transglutaminase, and 0.05-0.08% monosodium glutamate to the second mixture , 0.01-0.02% ethyl maltol, 0.05-0.08% five-spice powder, 0.5-0.8% liquor, 0.50-0.80% Lactococcus lactis, 0.30-0.50% Pediococcus lactis or Pediococcus mutans or pentose Pediococcus, 0.30-0.50% Micrococcus starter or Lactobacillus plantarum, mixed evenly with a mixer to obtain the third mixture;

(8) Injection molding, fermentation, freeze hardening: fill the third mixture into a stainless steel square ham mold, press and shape it, put it in a fermentation room at 35-38°C for 6-12 hours, and take out the ham below -20°C Freezing in the freezer;

(9) Demoulding and vacuum packaging: After freezing and hardening for 2-6 hours, take out the mold and vacuum pack;

(10) Cooking and microwave sterilization: Put the vacuum-packed product into a water bath at 85-90°C and keep it for a period of time until the center temperature of the product reaches 85°C, then keep it for 25-30 minutes, take it out and use the tunnel type Microwave-enhanced sterilization equipment, sterilized at 80°C for 10-30 seconds, and cooled to obtain functional duck meat square leg products.

2. the preparation method of a kind of functional duck meat square leg according to claim 1 is characterized in that: described compound phosphate is sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate by mass ratio 2: Mixed in a ratio of 1.5:1.

3. the preparation method of a kind of functional duck meat square leg according to claim 1 is characterized in that: described Lactococcus lactis, Pediococcus lactis and micrococcus starter, their viable count content is 10 ⁷ cfu/mL.

4. The preparation method of a functional duck leg according to claim 1, wherein the moisture content of the sweet corn milk is 50%.