Method for preparing spice salt for inhibiting oxidation of salted preserved duck

Abstract

The invention relates to a method for preparing a spice salt for inhibiting the oxidation of salted preserved duck. The method comprises the following steps: 1) pulverizing a mixed spice of flos caryophylli, 20%-30% of galangal, pepper and netmeg, sieving, adding an ethanol solution, the weight of which is 10 to 30 times the weight of the spice powder, soaking at 30 to 80 DEG C for 2-5 hours, andcarrying out pressure filtration, so as to obtain spice extract liquid; 2) adding the spice extract liquid, the weight of which is 1 to 6 times the weight of salt, into the salt, separately adding beta-cyclodextrin, the weight of which accounts for 2% to 10% of the weight of the salt, and maltodextrin, the weight of which accounts for 2% to 10% of the weight of the salt, into the salt, heating forconcentrating, recovering ethanol, and heating while stirring until moisture is totally dried and the material is completely crystallized, so as to obtain a spice salt cocrystallized embedding material; and 3) crushing and sieving. The method can effectively prevent the loss of antioxidant components in spices, active components can be evenly distributed on the surface of a duck body along with the salt and the salt penetrates into the duck body fast, the surface of the duck body has no fines of spices and does not need to be cleaned, and thus the standardized green production of salted preserved duck is easy to be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to the preparation of spice salt for inhibiting the oxidation of salted duck. Background technique [0002] Salted duck is one of the famous traditional native products in my country. It is a good product of cured meat and has a production history of thousands of years. Although the processing techniques vary from place to place, they are all made by fattening ducks and marinating them with salt. Traditional salted duck is produced in winter, with a salt content of up to 10%, and a storage period of 3-6 months. Because of its high oil content, as the temperature rises, the oil will be oxidized rapidly, causing the dried salted duck to deteriorate. The use of vacuum packaging can properly delay product oxidation, but it cannot fundamentally solve the problem, and the effect is limited. Some manufacturers add chemically synthesized antioxidants, such as: TBHQ, etc., to inhibit ...

AI Technical Summary

Problems solved by technology

However, there are the following main problems in using spices to inhibit the oxidation of salted duck. First, the composition of spices that can effectively inhibit the oxidation of salted duck fat needs to be screened and optimized to determine; It is difficult to mix evenly with the raw duck; third, the powdery spices still contain more cellulose and lignin, and there is a problem that the effective ingredients penetrate into the duck body slowly during pickling; fourth, the powdery spice fines will Adhesive to the surface of the duck body, it takes time and water to clean, and it is difficult to clean, affecting the appearance of salted duck products

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