A kind of wheat-flavored duck meat and preparation method thereof

Abstract

The invention discloses wheat-flavor duck meat and a preparation method thereof and belongs to the technical field of foods. The wheat-flavor duck meat is prepared by taking duck meat as a raw material and taking five-spice condiments, wheat grains, plant oil and table salt as auxiliary materials. The wheat-flavor duck meat is prepared from the components in parts by weight: 90-110 parts of the duck meat, 1-2 parts of the five-spice condiments, 30-40 parts of the wheat grains, 10-20 parts of the plant oil and 2-4 parts of the table salt. The wheat-flavor duck meat is prepared by the steps of washing, pickling, marinating, removing bones, dicing, braising, cooling, packaging and sterilizing. The preparation method provided by the invention braises the duck meat and the wheat grains into the wheat-flavor duck meat, and wheat and the duck meat are eaten together so that the dietary fibers are increased, the greasy feeling is improved and a new flavor is given; the wheat-flavor duck meat is packaged in vacuum so as to produce a new-taste sauce marinated duck meat food which is convenient to carry and eat.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a stewed meat product with sauce, in particular to wheat-flavored duck meat and a preparation method thereof. Background technique [0002] Vacuum-packed stewed duck meat product is a kind of convenience food that people often eat in real life. The nutritive value of duck is very high, and the protein content in edible part duck is about 16%-25%, is much higher than poultry meat content. Duck protein is mainly sarcoplasmin and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen-containing extracts in meat, the more delicious the taste. There are more nitrogen-containing extracts in duck meat than poultry meat, so duck meat is delicious. At present, the common production method of vacuum-packed stewed duck meat products is to use fresh who...

AI Technical Summary

Problems solved by technology

The disadvantage is that the taste is greasy and the nutrition is not balanced.

In addition, the flavor of meat products is an important factor affecting consumers' purchases. With the improvement of people's living standards, while emphasizing the nutrition, functionality, and health and safety of meat products, people are increasingly paying attention to meat products with unique flavors. Because the plump and pleasant meat flavor can give people sensory satisfaction and pleasure, thus affecting the absorption of nutrients by the human body

At present, the flavor of most Western-style meat products is generally obtained by simply adding flavors and spices. The flavor is relatively direct and not round enough.

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