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Method for processing dietary fiber duck dried meat floss

The technology of dietary fiber and processing method is applied in the processing field of dietary fiber duck meat floss, which can solve the problems of heavy fishy smell, unacceptable, heavy fishy smell of duck meat, etc., and achieves improvement of quality and flavor, good nutrition and health care effect, and removal of fishy smell. taste effect

Active Publication Date: 2014-04-02
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The meat floss currently on the market includes pork floss, beef floss, chicken floss, fish floss, goose floss, egg floss, etc., but there is no duck floss. The main reason for the analysis is that duck meat has a strong fishy smell, and it still has a strong smell after being made into meat floss. Heavy fishy smell is unacceptable, restricting the development of duck floss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Raw materials: 100g of lean duck meat with duck bones, skin, fat and tendons removed;

[0027] Accessories: 3g sucrose, 1.7g soy sauce, 6g rice wine, 1g galangal, 0.12g fennel, 2g salt, 2g pectin.

[0028] The concrete preparation operation steps of dietary fiber duck floss are as follows:

[0029] 1) Cut the duck meat into 3cm wide duck pieces along the fiber lines of the lean duck meat, and then cut them into square pieces of duck meat at intervals of 3cm;

[0030] 2) Immerse the chunky duck meat in a bread active dry yeast solution with a mass concentration of 1.5%, and ferment it for 60 minutes at a temperature of 35°C to remove the fishy smell, and obtain fermented duck meat pieces;

[0031] 3) Put the auxiliary materials sucrose, soy sauce, rice wine, ginger, fennel, and salt into the pot, add 30ml of water and simmer for 20 minutes, remove the foam on the upper layer, and get the seasoning water; put the fermented duck meat pieces into the seasoning water, and a...

Embodiment 2

[0035] Raw materials: 100g of lean duck meat with duck bones, skin, fat and tendons removed;

[0036] Accessories: 3g sucrose, 1.7g soy sauce, 6g rice wine, 1g galangal, 0.12g fennel, 2g salt, 1.5g pectin.

[0037] The concrete preparation operation steps of dietary fiber duck floss are as follows:

[0038] 1) Cut the duck meat into 3cm wide duck pieces along the fiber lines of the lean duck meat, and then cut them into square pieces of duck meat at intervals of 3cm;

[0039] 2) Immerse the chunky duck meat in a bread active dry yeast solution with a mass concentration of 2.0%, and ferment it for 50 minutes at a temperature of 38°C to remove the fishy smell, and obtain fermented duck meat pieces;

[0040] 3) Put the auxiliary materials sucrose, soy sauce, rice wine, ginger, fennel, and salt into the pot, add 30ml of water and simmer for 20 minutes, remove the foam on the upper layer, and get the seasoning water; put the fermented duck meat pieces into the seasoning water, and...

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PUM

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Abstract

The invention relates to a method for processing dietary fiber duck dried meat floss. The adopted raw material is fresh lean duck, and the adopted additives comprise sucrose, soy sauce, millet wine, galangal, fennel, table salt, pectin and yeast. The specific processing operation steps are as follows: 1) cutting the lean duck to lumps; 2) soaking the lumpish duck in a yeast solution for fermenting to remove the fishy smell; 3) cooking the additives in water for 20 minutes through slow fire, putting the lumpish lean duck into the solution, and cooking for 120 minutes at a boiling state; 4) frying the cooked lumpish duck, and adding the pectin in the frying process; 5) rubbing and roasting dried meat floss: removing the coked duck, and rubbing the duck into dried meat floss in a dried meat floss rubbing machine, and roasting the dried meat floss to remove excessive moisture to obtain the duck dried meat floss. According to the method provided by the invention, the duck is soaked in the yeast solution to effectively remove the fishy smell of the duck; the pectin is added in the frying process to effectively perfect the shape, color, luster and taste of the duck dried meat floss.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a processing method of dietary fiber duck floss. Background technique [0002] Meat floss is a famous characteristic product in my country. It is a nutritious, delicious and high-grade meat product made from fresh high-quality lean meat through cooking, frying, rubbing and loosening. There are various types of meat floss, with the characteristics of light weight, small size, easy to carry, transport and store. [0003] Our country's meat floss processing has a history of several hundred years, and it is produced all over the country. After continuous changes, it has gradually formed many local characteristic processing techniques. The more famous ones are Jiangsu Taicang pork floss and Fujian fried pork floss. The types are also becoming more and more diverse. The meat floss currently on the market includes pork floss, beef floss, chicken floss, fish floss, goose floss, egg floss, et...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
CPCA23L5/10A23L13/428A23L13/52A23L27/00A23V2002/00A23V2200/08
Inventor 王武陈从贵刘银丹查甫本张静金晓丽
Owner HEFEI UNIV OF TECH
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