A kind of preparation method of fermented duck leg

Abstract

The invention discloses a preparation method of fermented duck leg, which is characterized in that adding salt, sodium nitrite, ascorbic acid, sucrose, glucose, monosodium glutamate, white pepper powder, cooking wine, Chinese prickly ash, onion powder, The step of pickling tea polyphenols and soy sauce; Lactobacillus plantarum, Saccharomyces cerevisiae, Debaria hansenii and Staphylococcus xylosus in volume ratio (1‑3): (2‑3): (1‑3) 2): Mix the ratio of (1‑2) to obtain a mixed starter, add the mixed starter to the marinated duck legs with an inoculation amount of 1.5%‑2% by volume, and put the duck legs at 20‑25 ℃ The step of continuous fermentation for 32-35 hours in a constant temperature and humidity box; finally, the step of cooking the fermented duck legs for 30-35 minutes to obtain the finished product of fermented duck legs. The advantage is that the product has a unique flavor, no earthy smell, and no nitrite. And biogenic amine residues are low, with antioxidant function.

Description

technical field [0001] The invention relates to a preparation method of duck legs, in particular to a preparation method of fermented duck legs with special flavor. Background technique [0002] Fermented meat products refer to a type of meat products processed from livestock and poultry meat under natural or artificial control conditions, through the fermentation of specific beneficial microorganisms or the action of enzymes, resulting in a series of biochemical and physical changes. For beneficial microorganisms, people even artificially insert their single strain or compound strain preparation (that is, fermented meat product starter, referred to as meat starter) into raw meat for fermentation. Artificial inoculation fermentation has become a traditional fermented meat product. A common practice to achieve industrialized production. However, fermented meat products also face some challenges while realizing industrialized production. For example, the flavor of industriali...

AI Technical Summary

Problems solved by technology

However, fermented meat products also face some challenges while realizing industrialized production. For example, the flavor of industrialized products is difficult to compare with traditional fermented meat products. In terms of safety, they still face Listeria monocytogenes, Staphylococcus aureus, Salmonella, etc. High risk of pathogenic bacteria and potential risk of biogenic amines

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