Functional Enteromorpha flavor dried duck meat and preparation method thereof
A duck meat and functional technology, which is applied in the field of functional enteromorpha-flavored duck meat and its preparation, achieves the effects of unique flavor, good taste and improved drying speed
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Embodiment 1
[0053] The present invention is a functional enteromorpha-flavored duck meat. After the duck is slaughtered, scalded, depilated, viscera removed, and cleaned, the breast meat and leg meat are taken, and the mixture of nitrate and sodium erythorbate is applied and placed at 0- Marinated in a refrigerator at 6°C for 20-24 hours, minced meat, ingredients, chopped, shaped, heat-preserved and fermented, enzymatically hydrolyzed, frozen, sliced, baked, cooled, vacuum-packed, and microwave sterilized to obtain an anti-oxidant, The enteromorpha-flavored dried duck product with anti-angiotensin-converting enzyme, calcium absorption-promoting and immune-regulating functions, and its preparation method specifically includes the following steps:
[0054] (1) Strain activation: under aseptic conditions, inoculate Lactobacillus helveticus, Lactococcus lactis and Lactobacillus plantarum strains in MRS liquid medium respectively, and cultivate them in an incubator at 37-43°C for 16-24 hours; ...
Embodiment 2
[0069] With embodiment 1, its difference is: sodium nitrite, sodium nitrate and sodium erythorbate are by mass ratio 1∶1∶1 , the ratio of duck meat to pork is 4-3:1; the added amount of fermented milk is 24-27%; the added amount of Enteromorpha powder is 3-4%; the added amount of flavor protease is 0.05-0.06%; The amount of protein powder added is 6-7%, and the amount of transglutaminase added is 0.05-0.06%;
Embodiment 3
[0071] With embodiment 1, its difference is: the ratio of duck meat and pork is 6~5: 1; The addition amount of fermented milk is 27~30%; The addition amount of enteromorpha powder is 5~6%; The addition amount of flavor protease 0.07-0.08%; the addition amount of whey protein powder is 8-10%, the addition amount of glutamine transaminase is 0.07-0.08%; Heat up to 85-90°C and bake for 60-80 minutes, then place in a far-infrared oven and bake at 150-160°C for 3-5 minutes.
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